Lemon Sugar Cookies
Decorate these thick, soft sugar cookies with powdered sugar icing (recipe below) and chopped candied peel, or, before baking, sprinkle themwith large crystal sugar, available at baking supply stores.


1 cup (1/2 lb.) butter, at room temperature
2 cups sugar
2 large eggs
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon milk
1 teaspoon vanilla
5 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt


1. In a bowl, with an electric mixer on high speed, beat butter and sugar until smooth and light. Beat in eggs, lemon peel, lemon juice, milk, and vanilla until well blended, scraping down sides of bowl as necessary.
2. In another bowl, stir together flour, baking powder, and salt. Stir or beat into butter mixture until blended.Wrap dough in plastic wrap and chill until firm, at least 2 hours, or up to 3 days.
3. Unwrap dough and place on a lightly floured surface. Roll dough out, a portion at a time, to about 3/8 inch thick. Cut with a 3- or 4-inch round cutter and place cookies slightly apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4. Bake cookies in a 350° oven until edges are golden, 10 to 14 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. With a wide spatula, transfer cookies to wire racks to cool completely.

Powdered sugar icing.
Controlling consistency of icing is simple. If it’s too thick, add a few drops of water; if it’s too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.
For spreading: In a bowl, stir 3 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup water until smooth. Tint with food coloring as desired. Spread icing onto cool cookies with a metal spatula. Let stand until icing is firm, about 1 1/2 hours.Makes about 1 cup. For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out. Let cookies stand until icing is firm, about 5 minutes.Makes about 3/4 cup.

Macadamia and Ginger Cookies
This recipe is an adaptation of Italian amaretti. It calls for macadamias, but hazelnuts, walnuts, almonds, pistachios, or pine nuts would also be good. Using nuts in baking allows you to incorporate their heart-healthy fats–and satisfying texture. If you are sensitive to ginger, use the lower end of the called-for range.


1/2 cup self-rising flour
1/2 cup macadamia nuts
1/4 to 1/2 cup crystallized ginger
2 large egg whites
3/4 cup sugar
1 teaspoon honey
1 teaspoon grated orange rind


Preheat oven to 300°.
Line 2 baking sheets with parchment paper; secure with masking tape.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and nuts in a food processor; pulse 10 times or until mixture resembles coarse meal. Reserve 1 tablespoon flour mixture in food processor; set remaining flour mixture aside. Add ginger to food processor; pulse 8 times or until finely minced. Stir into remaining flour mixture; set aside.
Place egg whites in a large bowl, and beat with a mixer at high speed 1 minute or until soft peaks form. Beating at high speed, gradually add the sugar and honey; beat 4 minutes or until thick and glossy. Gently fold in flour mixture and rind. Drop dough by level tablespoons 2 inches apart onto prepared baking sheets. Bake at 300° for 18 minutes or until set. Remove from baking sheets, and cool on a wire rack.

Molasses Cookies
This classic spice cookie is about as quick to shape as it is to eat.


1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray

Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk.
Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.
Preheat oven to 375°.
Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls.
Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray.
Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.

Oatmeal Cookies


3/4 cup brown sugar
1/2 cup unsalted butter (1 stick), softened
1 1/4 cups oatmeal
1 egg
3 tablespoons whole milk
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 teaspoon vanilla extract


Preheat oven to 375° F. Lightly coat a baking sheet with cooking spray. In a medium mixing bowl, combine the brown sugar and butter until well blended. Add the oatmeal, egg, and milk, stirring well. In a small bowl, stir together the flour, baking soda, cinnamon, cloves, and salt.
Gradually add to the oatmeal mixture, stirring well. Stir in the walnuts, raisins, and vanilla.
Drop the dough by tablespoonfuls, spaced about 1 inch apart, onto the baking sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.

Oatmeal Toffee Cookies
Brown sugar and butter underscore the tawny sweetness of the almond toffee bits.


3.4 ounces all-purpose flour (about 3/4 cup)
1 cup old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup almond toffee bits
Cooking spray


1. Preheat oven to 350°.
2.Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add vanilla and egg; beat well. Add flour mixture; beat just until combined. Stir in toffee bits.
3. Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350° for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.