Raspberry Linzer Windowpane Cookies
These beautiful cookies are easy to prepare. Cut them into shapes–round, rectangular, or even star-shaped.
You can reroll the dough scraps, but chill them first.


2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter, softened
1/4 cup egg substitute
1/4 cup seedless raspberry jam
2 teaspoons powdered sugar

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring well with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at high speed until light and fluffy. Add egg substitute; beat until well blended.
Beating at low speed, gradually add flour mixture; beat just until a soft dough forms. Divide dough into 2 equal portions, and wrap each dough portion in plastic wrap. Chill at least 1 hour.
Preheat oven to 375°.
Roll each dough portion into a 1/8-inch thickness on a lightly floured surface; cut with a 2-inch square cookie cutter with fluted edges to form 32 cookies.
Repeat procedure with remaining dough portion. Place cookies 1 inch apart on parchment-lined baking sheets. Cut out centers of 32 cookies with a 1-inch square cookie cutter with fluted edges. Bake cookies at 375° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Spread center of each whole cookie with about 1/2 teaspoon jam. Sprinkle cut-out cookies with powdered sugar. Place 1 cut-out cookie on top of each whole cookie.

Rudolph’s Christmas Sugar Cookies
Fun holiday treats for everyone!


1 (16.5-oz.) package refrigerated sugar cookie dough
36 pretzel twists
36 semisweet chocolate mini morsels
18 red cinnamon candies

1. Freeze dough 15 minutes.
2. Roll dough to a 1/4-inch thickness on a floured surface. Cut dough with a 3-inch round cutter, and place 2 inches apart on ungreased baking sheets. Using thumb and forefinger, pinch opposite sides of each slice about two-thirds of the way down to shape face.
3. Break curved sides away from center of each pretzel twist to form antlers. Press bottom of 1 set of antlers on each side at top of each reindeer face.
4. Bake at 350° according to package directions or until lightly browned. Remove from oven; press in 2 chocolate mini morsels for eyes and 1 red cinnamon candy for nose. Let cool 1 minute on baking sheets. Remove to wire racks; cool 20 minutes or until completely cool.


Christmas Tree Sugar Cookies:
Omit pretzels, chocolate mini morsels, and cinnamon candies. Freeze dough 15 minutes. Roll dough to a 1/4-inch
thickness on a floured surface, and cut with a 3-inch Christmas tree-shaped cookie cutter. Place 2 inches apart on ungreased baking sheets. Bake at 350° according to package directions or until lightly browned. Remove from oven, and cool as directed. Frost tops of cookies with ready-to-spread vanilla frosting, and sprinkle with red and green colored sugars and sprinkles.

Sugar Cookies
We think these sugar cookies are so good that we offer some fun variations.


1 cup butter, softened
1 cup powdered sugar
1 cup granulated sugar
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
5 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
Colored sugar

Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well. Add eggs, oil, vanilla, and lemon juice, beating until blended.
Combine flour and next 3 ingredients; gradually add to sugar mixture, beating until blended.
Shape dough into 1-inch balls; roll in colored sugar, and place about 2 inches apart on lightly greased baking sheets.
Bake, in batches, at 350° for 9 to 11 minutes or until set. (Do not brown.) Remove to wire racks to cool.


Chocolate Kiss Cookies: Omit colored sugar. After baking, immediately place one unwrapped milk chocolate kiss in center of each cookie, and cool.


Peanut Butter Cup Cookies: Omit colored sugar. After baking, immediately place an unwrapped miniature peanut butter cup in the center of each cookie, and cool.


Lemon Cookies: Omit vanilla and colored sugar. Increase lemon juice to 1/4 cup, and add 1 teaspoon grated lemon rind to dough. Proceed as directed.


Lemon Thumbprint Cookies: Prepare Lemon Cookies, and press thumb in center of each cookie to make an indentation. Bake and cool as directed. Spoon 1/2 teaspoon raspberry jam in each indentation.

Sugar Cookie Pops
You’ll want to buy several containers of colored sugars and jimmies so you’ll have plenty for coating these cookie balls.


1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
3/4 cup canola or vegetable oil
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
Colored sugars, sparkling sugars, and multicolored jimmies
4" white craft sticks


Beat butter and shortening at medium speed with an electric mixer until fluffy; add sugars, beating well. Add eggs, oil, and vanilla, beating until blended.
Combine flour and next 3 ingredients; add to butter mixture, blending well. Cover and chill dough 2 hours or overnight.
Shape dough into 1 1/2" balls. Roll each ball in colored sugar or jimmies in individual bowls, pressing gently, if necessary, to coat balls. Place 2" apart on ungreased baking sheets. Insert craft sticks about 1" into each cookie to resemble a lollipop.
Bake at 350° for 10 to 11 minutes or until set. Let cool 2 minutes on baking sheets; remove cookie pops to wire racks to cool completely.

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Tree Cookies


1 18-ounce tube refrigerated ready-to-bake sugar-cookie dough
3 1.08-ounce tubes M&M’s Minis


Heat oven according to the label directions. Cut the dough into 1/4-inch slices. Arrange on an ungreased baking sheet. Using green, yellow, and brown M&M’sMinis, design Christmas trees as shown above. Bake until golden as the label directs. Cool on wire racks.