Candied Ginger-Citrus Cookies
To grind the almonds, whirl in a blender or food processor.
You can store these cookies airtight for up to 2 days.


1/2 cup butter (1/4 lb.), at room temperature
1/2 cup solid vegetable shortening
1 cup sugar
1/2 cup light molasses
2 teaspoons grated lemon peel
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
About 1/2 cup slivered almonds (3 oz.), finely ground, plus slivered almonds for garnish (optional)
1/2 cup finely chopped candied ginger


1. In a large bowl, with an electricmixer onmediumspeed, beat butter, shortening, and sugar until smooth; beat inmolasses and lemon peel until well blended.
2. In another bowl,mix flour, baking soda, ground ginger, cinnamon, and cloves; stir into buttermixture until completely incorporated. Stir in almonds and candied ginger.
3. Divide dough into thirds. Shape each third into a roll about 1 1/2 inches in diameter; wrap rolls in waxed paper and chill until firm, at least 4 hours, or up to 1 week.
4. Unwrap dough. Using a sharp knife, cut into 1/4-inch-thick slices; place slices about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. If desired, gently press a slivered almond into themiddle of each cookie.
5. Bake cookies in a 350° oven until edges are lightly browned, 7 to 10minutes.With a wide spatula, transfer cookies to racks to cool completely. Note:
Nutritional analysis is per cookie.

Candy Cane Cookies
Freeze the two-toned dough at the end of step 5 for up to two weeks or store baked cookies airtight for up to 2 days.


1 cup (1/2 lb.) butter, at room temperature
1 cup sugar
2 large egg yolks
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons milk
1 teaspoon vanilla
1/4 teaspoon peppermint extract
Red food coloring


1. In a large bowl, with an electric mixer on high speed, beat butter and sugar until smooth; beat in egg yolks.
2. In another bowl, mix flour, baking powder, and salt. In a small bowl, combine milk, vanilla, and peppermint extract. Stir flour mixture into butter mixture alternately with milk mixture, blending thoroughly after each addition.
3. Divide dough in half. Leave one half in the mixing bowl and stir in a few drops of red food coloring.
4. Divide each half of dough in half again (four portions total); wrap dough portions in waxed paper or cooking parchment and chill until firm but still pliable, about 1 hour.
5. Unwrap dough and roll each of the four pieces into a smooth rope about 15 inches long. Twist each white rope with a red rope into a 13-inch-long combined rope (for a total of two ropes).Wrap twisted rolls in waxed paper; chill until firm, at least 4 hours, or up to 1 week (see notes).
6. Unwrap dough. Using a sharp knife, cut rolls into 1/8-inch-thick slices; place slices about 1 inch apart on buttered 12- by 15-inch baking sheets.
7. Bake cookies in a 350° oven until light golden, about 10 minutes; transfer to racks to cool completely.

Cherry-PistachioWedding Cookies
The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you’ve combined all the ingredients but will hold its shape once molded in a tablespoon measure
and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.


1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted
dry-roasted pistachios
Cooking spray


1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine.With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl.With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl.
(Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

Chocolate-Almond Cookies
Enjoy one of these cookies with a steaming cup of chocolate-flavored coffee.


1 (8-ounce) package sugar-free chocolate-flavored snack cake mix (such as Sweet’N Low)
1 large egg, lightly beaten
2 1/2 tablespoons water
1 tablespoon almond extract
1/2 teaspoon vanilla extract
Cooking spray
50 almond slices, toasted (2 to 3 tablespoons)


1. Preheat oven to 350°.
2. Combine first 5 ingredients in a bowl, stirring until blended.
3. Drop dough by level teaspoonfuls onto baking sheets coated with cooking spray.
Press 1 almond slice into top of each cookie. Bake at 350° for 8 minutes.
Transfer cookies to wire racks, and cool completely.

Chocolate Chip Cookie Bars
You can store these bars airtight for up to 2 days.


2 tablespoons butter, at room temperature
2 tablespoons vegetable oil
1 cup firmly packed dark brown sugar
1 large egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups regular rolled oats
1 cup semisweet chocolate chips
2 tablespoons granulated sugar


1. In a large bowl, with an electricmixer onmediumspeed, beat butter, oil, and brown sugar until smooth. Beat in egg, applesauce, and vanilla until well blended.
2. In another bowl,mix flour, baking powder, baking soda, and salt; stir or beat into buttermixture until smooth, scraping down sides of bowl as needed. Stir in oats and chocolate chips.
3. Spread dough evenly in a lightly oiled 8-inch square baking pan. Sprinkle top evenly with granulated sugar.
4. Bake in a 350° oven until pale golden brown, about 15minutes. Let cool on a rack about 10minutes, then cut into 1- by 4-inch bars. Let cool completely.