• Prep: 3 hours + standing Bake: 15 min./batch + cooling
• Yield: 32 Servings

Haunted Cookie Mansion Recipe

 Ingredients

• 2 tubes (16-1/2 ounces each) refrigerated peanut butter cookie dough, softened
• 1 cup all-purpose flour
• ICING AND ASSEMBLY:
• 4-1/2 cups confectioners' sugar
• 3 tablespoons meringue powder
• 1/2 teaspoon cream of tartar
• 6 tablespoons water
• 1 teaspoon vanilla extract
• Orange paste food coloring
• Pastry tips—round tips #4 and #2
• 1 cup semisweet chocolate chips, divided
• 2 oval cream-filled chocolate sandwich cookies
• 2 pretzel rods
• 1 yellow Fruit Roll-Up
• 3 pretzel sticks
• Candy corn, additional pretzels sticks and oval cream-filled chocolate sandwich cookies (whole and crushed)

 Directions

• I a large bowl, cookie dough and flour. Press into two 15-in. x 10-in. x 1-in. baking pans lined with parchment paper. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely before carefully removing to wire racks.
• Trace full patterns onto waxed paper; cut out. Arrange patterns over cookies. With a sharp knife, cut out pieces. Score and cut out a door and windows as desired; set cutouts and cookie scraps aside.
• To make icing: In a large bowl, combine the confectioners' sugar, meringue powder and cream of tartar. Add water and vanilla. Beat on low speed for 1 minute; beat on high for 4-5 minutes or until stiff peaks form. Set aside 1 cup. Tint remaining icing orange. Cover icing between uses.
• To assemble: Cut a small hole in the corner of a pastry or plastic bag; insert round tip #4. Fill bag with white icing; pipe along sides of front and one side section. Position at right angles to each other on a covered board. Press into place; prop with cans.
• Pipe icing along inside edge for added stability. Repeat with second side piece and back; let dry. Pipe icing along top edge of house. Position one roof piece; repeat. Pipe icing along top edge of roof pieces.
• For turret, pipe icing along sides of front and side section. Position at right angles to each other; repeat with back section. Press into place. Pipe icing along top edge of turret. Position one roof piece; repeat. Let dry.
• To make tombstones: In a microwave-safe bowl, melt 1/2 cup chocolate chips; stir until smooth. Cut cookies in half widthwise; dip each half into chocolate. Let excess drip off and place on waxed paper; let stand for 15 minutes or until set. Cut a small hole in the corner of a pastry or plastic bag; insert round tip #2. Fill bag with icing; decorate tombstones as desired.
• Finishing touches: Attach reserved door cutout to house front with icing. Top with a reserved window cutout; attach pretzel rods with icing for support beams. For caution tape, cut two 6-in.-long strips from fruit roll-up; attach across front of house.
• Cut remaining window pieces in half. For "Beware" sign, decorate a window piece with icing; attach pretzel sticks. Let dry. Attach remaining window pieces for shutters.
• Melt remaining chocolate chips; stir until smooth. Cut a small hole in the corner of pastry or plastic bag; insert tip #4. Fill bag with melted chocolate. Pipe over white icing; pull down chocolate with a toothpick.
• Using orange icing, attach candy corn to roof. Decorate covered board as desired with crushed cookies, tombstones, sign, additional cookies and pretzel sticks. Yield: 1 mansion.

• Prep: 25 min. + chilling
• Yield: 9 Servings

Dipped Peanut Butter Sandwich Cookies Recipe

 Ingredients

• 1/2 cup creamy peanut butter
• 1 sleeve (4 ounces) round butter-flavored crackers
• 1 cup white, semisweet, or milk chocolate chips
• 1 tablespoon shortening

 Directions

• Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate.
• In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Dip sandwiches and place on waxed paper until chocolate hardens. Yield: 9 servings.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Peanut Butter Chocolate Cookies Recipe

 Ingredients

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup creamy peanut butter, divided
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 3/4 cup confectioners' sugar

 Directions

• In a large bowl, cream butter, sugars and 1/4 cup peanut butter. Added egg and vanilla; mix well. Combine flour, cocoa and baking soda; add to creamed mixture and mix well.
• Blend confectioners' sugar with remaining peanut butter until smooth. Roll into 24 balls, 1 in. each. Divide dough into 24 pieces; flatten each into a 3-in. circle.
• Place one peanut butter ball on each circle; bring edges over to completely cover it. (Dough may crack; reshape cookies as needed.) Place cookies with seam side down on ungreased baking sheets. Flatten each cookie slightly with the bottom of a glass dipped in sugar. Bake at 375° for 7-9 minutes or until set. Yield: 2 dozen.

• Prep: 20 min. Bake: 15 min./batch
• Yield: 57 Servings

Marbled Chocolate Peanut Cookies Recipe

 Ingredients

• PEANUT BUTTER DOUGH:
• 1 cup butter, softened
• 1 cup peanut butter
• 1-1/4 cups sugar
• 1-1/4 cups packed brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped peanuts
• CHOCOLATE DOUGH:
• 1 cup butter, softened
• 1 cup packed brown sugar
• 3/4 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (12 ounces) semisweet chocolate chips

 Directions

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in peanuts; set aside.
• For chocolate dough, in another bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. Gently fold in peanut butter dough until slightly marbled.
• Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until lightly browned and firm. Remove to wire racks to cool completely. Yield: 9-1/2 dozen.

• Prep: 1 hour Bake: 15 min./batch + cooling
• Yield: 30 Servings

Pumpkin Cookie Pops Recipe

 Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 30 Popsicle sticks
• 1/3 cup green gumdrops, quartered lengthwise
• ICING:
• 4 cups confectioners' sugar
• 1/4 cup water
• Orange, black, purple, green and red paste or gel food coloring

 Directions

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture and mix well (dough will be soft).
• Drop by rounded tablespoonfuls 2 in. apart onto greased or parchment paper-lined baking sheets. Insert Popsicle sticks into dough. Insert a gumdrop piece into the top of each for the pumpkin stem.
• Bake at 350° for 14-16 minutes or until set and lightly browned around the edges. Remove to wire racks to cool.
• For icing, in a large bowl, combine confectioners' sugar and water until smooth. Remove 1/2 cup to another bowl; cover and set aside. Stir orange food coloring into remaining icing. Spread or pipe over cookies. Let stand for 30 minutes or until icing is set and dry.
• Tint reserved icing with colors of your choice; use colored icing to create jack-o'-lantern faces. Yield: 2-1/2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 12 Servings

Flourless Peanut Butter Cookies Recipe

 Ingredients

• 1 egg, beaten
• 1 cup sugar
• 1 cup creamy peanut butter

 Directions

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on an ungreased baking sheet; flatten with a fork.
• Bake at 350° for 18 minutes. Remove to a wire rack to cool. Yield: 2 dozen.

• Prep: 10 min. Bake: 10 min./batch
• Yield: 24 Servings

Chocolate Peanut Butter Cookies Recipe

 Ingredients

• 1 package devil's food cake mix (regular size)
• 2 eggs
• 1/3 cup canola oil
• 1 package (10 ounces) peanut butter chips

 Directions

• In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips.
• Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° for 10 minutes or until a slight indentation remains when lightly touched. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.

• Prep/Total Time: 30 min.
• Yield: 19 Servings

No Bake Peanut Butter Cookies Recipe

 Ingredients

• 3 tablespoons peanut butter
• 38 butter-flavored crackers
• 3 tablespoons jam or jelly
• 6 ounces milk chocolate candy coating, coarsely chopped
• Colored sprinkles, optional

 Directions

• Spread peanut butter on the bottoms of half of the crackers. Spread jam on the bottoms of remaining crackers; place, jam side down, over peanut butter crackers, forming a sandwich.
• In a microwave, melt candy coating; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on a waxed paper-lined baking sheet. Top with colored sprinkles if desired; let stand until set. Yield: 19 cookies.

• Prep: 25 min. Bake: 15 min./batch + cooling
• Yield: 60 Servings

Honey-Date Pumpkin Cookies Recipe

 Ingredients

• 3/4 cup butter, softened
• 1-1/3 cups sugar
• 1/4 cup honey
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon milk
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 3/4 cup chopped dates
• 3/4 cup chopped pecans
• 2 tablespoons poppy seeds
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 cups confectioners' sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in honey and egg. Add pumpkin and milk; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the dates, pecans and poppy seeds.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
• For frosting, in a large bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Beat in cream and vanilla until smooth. Frost cookies. Store in an airtight container in the refrigerator. Yield: 5 dozen.

• Prep: 30 min. Bake: 10 min./batch
• Yield: 102 Servings

Chocolate-Dipped Peanut Logs Recipe

 Ingredients

• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces dark chocolate candy coating, coarsely chopped
• 2/3 cup ground salted peanuts

 Directions

• In a large bowl, cream the peanut butter, butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; gradually add to the creamed mixture and mix well.
• Shape into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
• In a microwave, melt candy coating; stir until smooth. Dip one end of each cookie into coating; allow excess to drip of. Dip into peanuts. Place on waxed paper to set. Yield: about 8-1/2 dozen.

• Prep: 30 min. + chilling Bake: 15 min.
• Yield: 30 Servings

Dipped Peanut Butter Cookies Recipe

 Ingredients

• 1 cup peanut butter
• 1 can (14 ounces) sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups biscuit/baking mix
• 3/4 to 1 pound milk chocolate candy coating, coarsely chopped
• 1 tablespoon shortening

 Directions

• In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
• Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.
• In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen. 
  

• Prep: 30 min. + chilling Bake: 10 min./batch + chilling
• Yield: 15 Servings

Dipped Vanillas Recipe

 Ingredients

• 1/2 cup butter, softened
• 1/2 cup ground almonds
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 ounces semisweet chocolate
• 1/2 teaspoon shortening

 Directions

• In a small bowl, beat the butter, almonds, sugar and vanilla until blended. Gradually add flour and cornstarch and mix well. Roll into 1-in. balls; shape into crescents and place on greased baking sheets.
• Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
• In a microwave, melt chocolate and shortening; stir until smooth. Dip one end of each crescent into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate as desired. Refrigerate for 30 minutes or until set. Yield: about 2-1/2 dozen.

• Prep: 20 min. Bake: 10 min./batch + cooling
• Yield: 30 Servings

Honey Crunch Cookies Recipe

 Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup honey
• 2 eggs
• 1 cup flaked coconut
• 1 cup butterscotch chips
• 4 cups crisp rice cereal

 Directions

• Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy. Add honey, a little at a time, beating well after each addition.
• Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
• Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.

• Prep: 45 min. + chilling Bake: 15 min. + cooling
• Yield: 24 Servings

Chocolate-Covered Cherry Cookies Recipe

 Ingredients

• 24 maraschino cherries
• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 tablespoon maraschino cherry juice
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1 cup milk chocolate chips, divided
• 1/2 teaspoon shortening

 Directions

• Pat cherries with paper towels to remove excess moisture; set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cherry juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until dough is easy to handle.
• Insert a chocolate chip into each maraschino cherry. Wrap a tablespoon of dough around each cherry. Place 1 in. apart on ungreased baking sheets.
• Bake at 350° for 15-17 minutes or until set and edges are lightly browned. Remove to wire racks to cool.
• In a microwave, melt remaining chips and shortening; stir until smooth. Dip tops of cookies in melted chocolate; allow excess to drip off. Place on wax paper; let stand until set. Store in an airtight container. Yield: 2 dozen.

• Prep/Total Time: 10 min.
• Yield: 32 Servings

Pumpkin Cookie Dip Recipe

 Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 jars (7 ounces each) marshmallow creme
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon grated orange peel
• Gingersnaps or vanilla wafers

 Directions

• In a large bowl, beat cream cheese and marshmallow creme until smooth. Stir in the pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Yield: 4 cups.

• Prep: 25 min. Bake: 10 min./batch + standing
• Yield: 21 Servings

Dipped Spice Cookies Recipe

 Ingredients

• 1/2 tube refrigerated sugar cookie dough, softened
• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon orange juice
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon grated orange peel
• 1/2 cup semisweet chocolate chips
• 4 teaspoons shortening
• 1/4 cup finely chopped walnuts

 Directions

• In a large bowl, beat the cookie dough, flour, brown sugar, orange juice, cinnamon, ginger and orange peel until combined. Shape teaspoonfuls of dough into 2-in. logs. Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool.
• In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each cookie into melted chocolate, allowing excess to drip off; sprinkle with walnuts. Place on waxed paper; let stand until set. Yield: about 3-1/2 dozen.

• Prep: 35 min. Bake: 10 min./batch + cooling
• Yield: 36 Servings

White Chocolate-Almond Dipped Cookies Recipe

 Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon almond extract
• 2 cups all-purpose flour
• 1 cup finely chopped dried apricots
• 8 ounces white candy coating, chopped
• 1 cup finely chopped almonds, toasted

 Directions

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots.
• Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely.
• In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container. Yield: 3 dozen.

• Prep: 25 min. + chilling Bake: 10 min./batch + cooling
• Yield: 27 Servings

Chocolate-Dipped Cookies Recipe

 Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 1/2 cup miniature semisweet chocolate chips
• 12 ounces white candy coating disks, melted
• 12 ounces dark chocolate candy coating disks, melted
• 2 ounces milk chocolate candy coating disks, melted

 Directions

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool.
• Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating.
• Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set. Yield: 4-1/2 dozen.

• Prep: 15 min. Bake: 15 min. + cooling
• Yield: 22 Servings

Drizzled Cherry Cookie Cups Recipe

 Ingredients

• 1-1/4 cups refrigerated Lightened-Up Holiday Cookie Dough
• 22 maraschino cherries with stems, well drained
• 2 ounces semisweet chocolate, melted

 Directions

• Roll dough into 1-in. balls; press onto the bottoms and up the sides of miniature muffin cups coated with cooking spray. Place a cherry into each cup.
• Bake at 350° for 12-14 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks to cool completely. Drizzle with melted chocolate. Yield: 22 cookies.

• Prep: 30 min. Bake: 10 min./batch + standing
• Yield: 51 Servings

Dipped Cherry Cookies Recipe

 Ingredients

• 2-1/2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1 cup cold butter, cubed
• 1/2 cup finely chopped maraschino cherries, patted dry
• 12 ounces white baking chocolate, finely chopped, divided
• 1/2 teaspoon almond extract
• 2 teaspoons shortening
• Coarse sugar and red edible glitter

 Directions

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
• Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
• In a microwave, melt shortening and remaining white chocolate; stir until smooth.
• Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container. Yield: about 4 dozen.

• Prep: 20 min. Bake: 20 min./batch
• Yield: 18 Servings

Mocha Cherry Cookies Recipe

 Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules
• 1 teaspoon hot water
• 1/4 cup baking cocoa
• 2 cups all-purpose flour
• 1/2 cup chopped maraschino cherries
• 1/2 cup chopped walnuts
• Additional sugar
• Melted semisweet chocolate, optional

 Directions

• In a bowl, cream butter and sugar and fluffy. Add vanilla. Dissolve coffee granules in water; add to creamed mixture with cocoa. Add flour and mix well. Stir in cherries and walnuts. Shape into 1-1/4-in. balls; roll in sugar. Place on ungreased baking sheets. Bake at 325° for 20-22 minutes. Cool on wire racks. Drizzle with chocolate if desired. Yield: about 3 dozen.

• Prep: 20 min. + chilling Bake: 15 min.
• Yield: 30 Servings

Yuletide Cherry Cookies Recipe

 Ingredients

• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1/2 cup sugar
• 1/4 teaspoon almond extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup crushed crisp rice cereal
• 15 red and/or green maraschino cherries, halved and patted dry

 Directions

• In a large bowl, cream the butter, cream cheese and sugar. Beat in almond extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Cover and refrigerate for 1 hour or until easy to handle.
• Shape dough into 1-in. balls; roll in crushed cereal. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Immediately press a cherry half into the center of each cookie. Remove to wire racks to cool. Yield: 2-1/2 dozen.

• Prep/Total Time: 25 min.
• Yield: 27 Servings

Vanilla Chip Cherry Cookies Recipe

 Ingredients

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1/4 teaspoon almond extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 package (10 to 12 ounces) vanilla or white chips
• 1 jar (10 ounces) maraschino cherries, drained and chopped

 Directions

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips and cherries.
• Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4-1/2 

• Prep: 20 min. + chilling
• Yield: 4 Servings

Sugar Cookie Tarts Recipe

 Ingredients

• 5 tablespoons sugar, divided
• 1 teaspoon cornstarch
• Dash salt
• 3 tablespoons water
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 package (3 ounces) cream cheese, softened
• 4 large sugar cookies (3 inches)
• Assorted fresh fruit

 Directions

• For glaze, in a small saucepan, combine 3 tablespoons sugar, cornstarch and salt. Gradually stir in the water, orange juice and lemon juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool.
• In a small bowl, beat cream cheese and remaining sugar until smooth. Spread over each cookie; arrange fruit on top. Drizzle with glaze. Refrigerate until chilled. Yield: 4 servings.

• Prep/Total Time: 20 min.
• Yield: 12 Servings

Cherry Surprise Cookies Recipe

 Ingredients

• 2 cups Basic Cookie Dough
• 36 to 40 chocolate stars or chocolate kisses
• 36 to 40 candied cherry halves

 Directions

• Drop cookie dough by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a chocolate star and wrap dough around it. Top each with a candied cherry half. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 36-40 cookies.

• Prep: 40 min. + standing
• Yield: 14 Servings

Cap and Ball Cookies Recipe

 Ingredients

• 2 cups vanilla or white chips
• 1 tablespoon shortening
• 16 Oreo cookies
• 1 tube red decorating frosting
• 1 package (12 ounces) chocolate and marshmallow cookies
• 12 chocolate wafer cookies
• 12 red M&M's

 Directions

• In a microwave or heavy saucepan, melt chips and shortening; stir until smooth. Dip sandwich cookies into mixture and allow excess to drip off; place on waxed paper to harden.
• Meanwhile, spread red frosting over half of the bottom of each marshmallow cookie; press off-center onto a chocolate wafer, creating a cap. (See the how-to-photo above.)
• Pipe a line of frosting where the cookies meet. Pipe stitching lines down sides of marshmallow cookies. Attach an M&M on top with a dab of frosting.
• On dipped sandwich cookies, pipe stick marks to create baseballs. Yield: 12 caps and 16 baseballs, 14 servings, 2 per serving. 

• Prep/Total Time: 20 min.
• Yield: 30 Servings

Toffee-Chip Sugar Cookies Recipe

 Ingredients

• 1 tube (18 ounces) refrigerated sugar cookie dough
• 4 Heath candy bars (1.4 ounces each), finely chopped

 Directions

• Slice cookie dough into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Sprinkle each with 2 teaspoons chopped candy bars.
• Bake at 350° for 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.

• Prep: 15 min. Bake: 15 min. + cooling
• Yield: 18 Servings

Candy Chip Bar Cookies Recipe

 Ingredients

• 1/2 cup canola oil
• 1/2 cup packed brown sugar
• Sugar substitute equal to 1/2 cup sugar
• 1/4 cup reduced-fat peanut butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup M&M's minis

 Directions

• In a bowl, combine the oil, brown sugar, sugar substitute, peanut butter, egg and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Stir in M&M's.
• Spread in a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack. Yield: 1-1/2 dozen.

• Prep: 30 min. Bake: 10 min.
• Yield: 111 Servings

Mocha Fudge Cookies Recipe

 Ingredients

• 4 cups (24 ounces) semisweet chocolate chips, divided
• 2 cups butter
• 3 cups sugar
• 3 cups packed brown sugar
• 1 cup baking cocoa
• 1 tablespoon instant coffee granules
• 8 eggs, lightly beaten
• 3 tablespoons vanilla extract
• 8 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups chopped walnuts

 Directions

• In a large microwave-safe bowl, melt 2 cups of chocolate chips and butter; stir until smooth. Combine the sugars, cocoa and coffee; add to chocolate mixture. Stir in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in the walnuts and remaining chocolate chips.
• Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are set. Remove to wire racks to cool. Yield: 18-1/2 dozen.

• Prep: 10 min. Bake: 10 min./batch + cooling
• Yield: 40 Servings

Fudgy Mint Cookies Recipe

 Ingredients

• 1 package devil's food cake mix (regular size)
• 1/2 cup butter, softened
• 1 tablespoon water
• 2 eggs
• 2 tablespoons confectioners' sugar
• 2 packages (5 ounces each) chocolate-covered thin mints

 Directions

• Preheat oven to 375°. In a large bowl, beat cake mix, butter and water until well combined. Beat in eggs. Shape into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets.
• Bake 8-10 minutes or until set. Immediately press a mint into the center of each cookie. Cool 2 minutes before removing to wire racks to cool completely. Yield: about 3 dozen.

• Prep: 20 min. Bake: 10 min./batch + cooling
• Yield: 21 Servings

Mint Cookies Recipe

 Ingredients

• 1 package (17-1/2 ounces) sugar cookie mix
• 40 to 45 mint Andes candies
• 3 ounces each red and green candy coating disks
• Decorating sprinkles, optional

 Directions

• Prepare cookie dough according to package directions. Cover and chill for 15-20 minutes or until easy to handle.
• Pat a scant tablespoonful of dough in a thin layer around each mint candy. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.
• In microwave-safe bowls, melt each color of candy coating; stir until smooth. Drizzle over cookies. Top with decorating sprinkles if desired. Yield: about 3-1/2 dozen.

• Prep/Total Time: 30 min.
• Yield: 18 Servings

Lemon Snowballs Cookie Recipe

 Ingredients

• 1/2 cup butter, softened
• 2/3 cup suga
• 1 egg
• 1/4 cup lemon juice
• 1 tablespoon grated lemon peel
• 1-3/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup finely chopped almonds
• Confectioners' sugar

 Directions

• In a bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight.
• Roll into 1-in. balls. Place on ungreased baking sheet. Bake at 350° for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top).
• Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners' sugar. Yield: about 3 dozen.

• Prep: 20 min. Bake: 10 min./batch
• Yield: 66 Servings

Lemon Sugar Cookies Recipe

 Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup confectioners' sugar
• 1 cup vegetable oil
• 2 eggs
• 1 teaspoon lemon extract
• 4-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• Additional sugar

 Directions

• In a large bowl, cream butter, sugars and oil. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into creamed mixture (dough will be stiff). Roll into 1-in. balls; place 2-in. apart on ungreased baking sheets.Press with the bottom of a glass dipped in water, then in sugar. Bake at 350° for 10 minutes or until edges are lightly browned. Yield: about 11 dozen.

• Prep: 15 min. Bake: 10 min./batch
• Yield: 21 Servings

Drop Sugar Cookies Recipe

 Ingredients

• 2 eggs
• 3/4 cup sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon peel
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Additional sugar or colored sugar

 Directions

• In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended. Combine the flour, baking powder and salt; gradually beat into egg mixture.
• Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 8-10 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks to cool completely. Yield: about 3-1/2 dozen.

• Prep: 10 min. Bake: 20 min.
• Yield: 18 Servings

Sugar Cookies Recipe

 Ingredients

• 2 cups Basic Cookie Dough
• Colored sugar and frosting of your choice

 Directions

• On a lightly floured surface, roll out dough to 1/4-in. thickness. Using 2-1/2-in. cookie cutters, cut out desired shapes. Place 2 in. apart on ungreased baking sheets. Leave plain or sprinkle with colored sugar. Bake at 375° for 8-10 minutes or until the edges are golden brown. Remove to wire racks to cool. Frost plain cookies; sprinkle with colored sugar if desired. Yield: about 3 dozen.

• Prep/Total Time: 20 min.
• Yield: 32 Servings

Snowmen Cookies Recipe

 Ingredients

• 1 package (16 ounces) Nutter Butter cookies
• 1-1/4 pounds white candy coating, melted
• Miniature chocolate chips
• M&M's minis
• Pretzel sticks, halved
• Orange and red decorating gel or frosting

 Directions

• Using tongs, dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Place two chocolate chips on one end of cookies for eyes. Place M&M's down middle for buttons.
• For arms, dip ends of two pretzel stick halves into coating; attach one to each side. Let stand until set. Pipe nose and scarf with gel or frosting. Yield: 32 cookies.

• Prep: 15 min. Bake: 20 min.
• Yield: 15 Servings

Reindeer Cookies Recipe

 Ingredients

• 1 package (17-1/2 ounces) peanut butter cookie mix
• 1/3 cup canola oil
• 1 egg
• 60 miniature pretzels
• 60 semisweet chocolate chips
• 30 red-hot candies

 Directions

• In a large bowl, beat the cookie mix, oil and egg until well combined. Shape into a 7-1/2-in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4-in. slices.
• Place 2 in. apart on ungreased baking sheets. Using thumb and forefinger, make a slight indentation one-third of the way down the sides of each slice. Press in pretzels for antlers, chocolate chips for eyes and a red-hot for the nose.
• Bake at 350° for 9-11 minutes or until light brown. Remove to wire racks to cool. Yield: 2-1/2 dozen. 
  

• Prep: 20 min. + chilling Bake: 15 min./batch
• Yield: 48 Servings

Icebox Honey Cookies Recipe

Ingredients

• 1-1/2 cups shortening
• 2 cups packed brown sugar
• 2 eggs
• 1/2 cup honey
• 1 teaspoon lemon extract
• 4-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and extract. Combine the remaining ingredients; gradually add to creamed mixture and mix well.
• Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
• Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 8 dozen.

 Recipe Yield: 4 dozen

Prep Time: 20 minutes

Cook Time: 25 minutes

Apple Cobbler Cookies

 COOKIE INGREDIENTS:

• 3 cups flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup butter, softened
• 2 eggs
• 2 tsp vanilla
• 1/4 cup apple juice
• 1/2 cup apple butter (or applesauce)
• 1 cup apple, grated
• 1 cup pecans, chopped

CRUMB COATING INGREDIENTS:

• 1 1/4 cup brown sugar
• 1 1/2 cup quick oats
• 1 1/4 tsp cinnamon
• 9 TBSP butter, melted

 INSTRUCTIONS:

1. Preheat oven to 300°.
2. To make cookie dough, combine sugars and butter in large bowl. Add eggs and vanilla. Mix until smooth. Add apple juice and apple butter. Add flour, baking powder, and cinnamon and mix well. Stir in apples and pecans.
3. To make coating, stir together brown sugar, oats, and cinnamon in a medium bowl. Add butter and mix thoroughly.
4. Use a 1-inch cookie scoop (or a teaspoon) and drop balls of dough into the bowl of crumb topping one at a time. Roll dough in topping until completely coated.
5. Place on ungreased cookie sheet.
6. Bake about 25 minutes. Crumb topping should be browned.
7. Transfer to a rack to cool.

 Recipe Yield: 12 Servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Coconut No Bake Cookies

 INGREDIENTS:

• 2 cups old fashioned oats
• 1 cup sugar free shredded coconut
• 1/2 cup dark cocoa powder, unsweetened
• 2 cups granulated vanilla sugar
• 1/2 cup unsalted butter/li>
• 1/2 cup low fat milk
• 1/2 tsp. almond extract

 INSTRUCTIONS:

1. Place a few sheets of food grade wax paper out onto a clean, flat surface. Then, place the old fashioned oats, sugar free shredded coconut and dark unsweetened cocoa powder inside of a mixing bowl and stir vigorously to combine. Set to the side. Then, place the vanilla sugar, unsalted butter, low fat milk and almond extract inside a pot and place it on the stove.
2. Turn the heat to medium high and stir to dissolve the sugar. Allow the mixture to come to a full, rolling boil (stirring occasionally). As soon as the mixture is boiling remove it from the stove and place it inside of the bowl with the oats, coconut and cocoa. Stir vigorously to combine all of the ingredients.
3. Drop the cookies by the spoonful onto the previously placed wax paper. Allow each cookie to cool to room temperature before serving.

 Recipe Yield: 30 Servings

Prep Time: 25 minutes + (30 minutes chilling time)

Cook Time: 14 minutes

Homemade Jammie Dodgers

 INGREDIENTS:

• 1 cup butter, room temperature
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1 tsp. vanilla extract
• 2 1/2 cup all-purpose (plain) flour
• 1/4 tsp. salt
• 1 tsp. baking (bicarb) soda
• Strawberry jam for filling

 INSTRUCTIONS:

1. Cream butter and sugar until fluffy. Add egg and vanilla and mix well.
2. Sift together flour, salt and baking soda and add to butter mixture. Mix just until dough comes together.
3. Divide dough into 2, flatten slightly into discs, wrap in plastic and refrigerate for 30 minutes.
4. Preheat oven to 350°F.
5. Roll out each piece of dough to 1/2cm thick. Using a round cookie cutter, cut out 30 cookies from each sheet of dough. Cut a smaller heart-shaped hole out of the center of half of them. You will need to re-roll the dough scraps, but you should work as quickly as possible so it doesn't soften too much.
6. Put the cookies on parchment-lined baking sheets and bake for about 14 minutes, swapping sheets half way, until the bottoms just start to brown.
7. Remove from oven and immediately spread the jam thickly on the half of the cookies without holes, then put the other half (with holes) on the tops.
8. Cool on a wire rack.

 Recipe Yield: 24 large crackers

Prep Time: 1 hour and 15 minutes

Prep Time: 15 minutes

Pumpkin Honey Grahams

 INGREDIENTS:

• 4 ounces unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/3 cup honey
• 1 large egg
• 1/2 cup pumpkin puree
• 1 teaspoon pure vanilla extract
• 2 cups graham or whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground nutmeg
• Pinch salt
• Cinnamon sugar for sprinkling, optional

 INSTRUCTIONS:

1. In the bowl of a stand mixer with the paddle attachment, cream butter, brown sugar, and honey on medium speed until light and fluffy. Scrape down bowl and add egg; mix until blended. Scrape down bowl again and add pumpkin puree and vanilla extract. Mix on medium speed until blended. Don't worry if mixture looks a bit curdled at this point; that is normal.
2. Meanwhile, whisk together flours, baking powder, baking soda, spices, and salt. Lower mixer speed to low and add flour mixture to butter mixture gradually, a cup at a time, mixing until incorporated.
3. Dough will be fairly stiff and sticky. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
4. Preheat oven to 350 degrees F. Roll dough out to about 1/8 inch on floured counter or between sheets of parchment or plastic wrap, sprinkling with flour as necessary to prevent sticking. Divide into rectangles with a pastry wheel, pizza cutter, or sharp paring knife, or cut with cookie cutter. Transfer to parchment-lined baking sheets and prick several times with a fork. If desired, sprinkle with cinnamon sugar.
5. Bake cookies for 13 to 15 minutes or until golden brown. Remove to racks to cool completely, then store at room temperature in air-tight container.

 Recipe Yield: 1 dozen

Prep Time: 20 minutes

Cook Time: 6 minutes

Gumdrop Gingerbread Cookies

 INGREDIENTS:

• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt
• 1 teaspoon cinnamon
• 2 1/2 teaspoons ground ginger
• 1 teaspoon fresh ground nutmeg
• 2/3 cup butter, unsalted
• 3/4 cup light brown sugar
• 1/4 cup molasses
• 1/4 cup honey
• 2 cups cream cheese icing
• 1/2 cup red gum drops
• 1/2 green gum drops

 INSTRUCTIONS:

1. Preheat your oven to 375 degrees F. In a medium sized mixing bowl sift the flour, baking soda, Kosher salt and cinnamon together. Add in the ground ginger and ground nutmeg and mix briefly with a fork. Set to the side.
2. In a separate large mixing bowl, cream together the butter and brown sugar with a hand mixer set to low speed. Drizzle in the honey and molasses and mix until everything is completely combined. Pour the dry ingredients slowly into the wet, while mixing with the hand mixer on low, until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead 3-5 times, turning the dough over on itself. Then roll the dough out into a 1/2 inch circle. Use a circle shaped cookie cutter to cut your cookies out.
4. Move your cookies to a baking sheet lined with parchment and park on the center rack of your oven. Bake the cookies for about 6 minutes, or until the edges of each cookie are crispy but the centers still feel soft, as if they're underdone. Remove the cookies to a cooling rack and allow to cool completely.
5. Once the cookies are completely cooled, add the cream cheese icing to a piping bag and evenly pipe it onto each cookie. Then evenly top each cookie with red and green gum drops. Serve immediately.

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Prep
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Cook
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 Ingredients

 Directions

• prep time40 Min
• total time40 Min

Ingredients

1

(18.9-oz.) pkg. Pillsbury® Moist Supreme® Funfetti® Cake Mix

1/3

cup oil

2

eggs

1/2

(15.6-oz.) can Pillsbury® Creamy Supreme® Funfetti® Vanilla Frosting

 Direction

• 1Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
• 2Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
• 3Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

 Prep Time: 30 minutes

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Chewy Rum Sugar Cookies

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Mini Cream Filled Delights

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• Prep Time15 minutes
• Total Time45 minutes, plus cooling
• YieldMakes 16

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