2 sticks butter

1½cup light brown sugar

2 eggs

1 cup ricotta cheese

1 teaspoon salt

1 teaspoon baking soda

4 teaspoons almond extract

2 teaspoons cinnamon

3½cups flour

2 cups semi-sweet chocolate chips

1½cups chopped walnuts

1 cup chopped dried apricots

2 tablespoons orange rind – grated

Powdered Sugar for *Dusting

Preheat oven to 350 degrees.

Cream butter, sugar, eggs and ricotta cheese until blended and fluffy. Mix in salt, baking soda, almond extract and cinnamon. When combined thoroughly, add flour until mixed then add the chocolate chips, chopped walnuts, chopped apricots and orange rind.

Drop by teaspoon onto greased cookie sheet. Bake 10 – 11 minutes. Cookies will be about 2" across.

When cool, sift powdered sugar lightly over cookie.

*Melted white chocolate drizzled over cookie is also delicious.

(Jean Meyer)

1 stick butter (Hazel’s recipe called for "Oleo")

1 cup sugar

1 teaspoon vanilla

Pinch of salt

Mix the above ingredients together well.

Then add:

1 cup buttermilk

1 teaspoon soda

2½ teaspoon baking powder

3 cup flour

Mix well and put in refrigerator overnight. I work with about one-half the dough and roll out flour into a long roll. Cutting off approximately a tablespoon of dough, I roll this in the form of a pencil, then twist into shape (figure 8). Bake in a hot oven until light brown. (Ovens vary so it could be temperatures from 375 – 500 degrees). I start them on the lower rack, transferring to top rack to finish.

You need to prepare two separate cookie doughs – both are made from standard cookie dough base, like choco-chip cookies without the choco chips.

1½ cups unbleached bread flour

1 teaspoon salt

1 tablespoon baking powder

½ teaspoon vanilla extract

1 egg

2/3 cup butter or margarine or shortening

1 cup sugar (½ cup white granulated ½ brown)

½ cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not

necessarily for texture)

Combine sugar and butter/margarine/lard with eggs and vanilla. Once creamed add dry sifted ingredients. Mix until smooth. Set aside to chill for at least ½ hour in refrigerator.

1½ cups unbleached bread flour

1 teaspoon salt

1 tablespoon baking powder

½ teaspoon vanilla extract (no imitation please, that’s what they use on KSFO 580)

1 egg

1 cup butter or margarine or shortening

1 cup sugar (½ white granulated ½ cup brown)

1 tablespoon cinnamon

¼ cup raisins soaked in hot water and a tablespoon of sugar (allow these to steep while

making doughs

Combine sugar and butter/margarine. lard with egg and vanilla. Once creamed add dry sifted ingredients and cinnamon. Mix until smooth then add steeped raisins. Set aside to chill for at least ½ hour in refrigerator.

¾ cups powdered sugar

½ teaspoon cinnamon

½ cup milk

Heat the milk, vanilla sugar mixture to just before scald. Let simmer while constantly stirring for 2-4 minutes then remove from heat. Allow to cool before applying to cookies.

Make both doughs and chill for ½ hour to firm them. Take a marble board and pin, roll out the plain cookie dough and cinnamon cookie dough separately. Once each has been rolled flat at about ½ to ¼ inch thickness, gently lay the cinnamon dough on top of the cookie dough. Roll up the dough’s together and Saran Wrap tightly. Place in refrigerator for about 10 – 15 minutes to firm up before cutting. Slice ¼" sections (just like regular chocolate chip cookies). Lay each section flat on a greased cookie sheet and bake at 375 degrees for 8-10 minutes on the top most rack of the oven. Put them on the bottom rack with the oven turned off for an additional 2 – 3 minutes. Remove cookies from the sheet and allow to cool, then cover with a simple powered sugar milk glaze (as listed above). Save a few of the steeped raisins to decorate your finished cookies.

This recipe should make at least two dozen little critters, enough to satisfy the hungriest holiday palette.

(Anne King)

1¼ cup semisweet chocolate chips

4 ounces sweetened condensed milk

1 teaspoon freshly grated orange zest

1/8 teaspoon orange oil

Cocoa powder

Melt the chocolate chips with the sweetened condensed milk in a double boiler or the microwave. Remove from heat and stir in the orange zest and the orange oil. Stir until completely blended. Set aside to cool. When cool enough to handle, measure about ½ teaspoon of mixture and roll into a small ball. Coat the balls with the cocoa powder. Put in the freezer until firm.

2 cups semisweet chocolate chips

¼ cup unsalted butter

1 (14 ounce) can sweetened condensed milk

2 cups all-purpose flour

1/8 teaspoon orange oil

2 teaspoon orange zest

Preheat oven to 350 degrees.

In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in condensed milk, orange oil, and orange zest. Add the flour and stir until well blended. Use about one tablespoon of dough to completely cover the ganache balls. Place on an un-greased baking sheet one inch apart.

Bake about 7 minutes in preheated oven. The cookies will still appear to be soft but will firm up as they cool. While cookies are still warm, glaze with the Kaluha glaze.

2 cups powdered sugar (sifted)

½ cup Kaluha

Blend powdered sugar and Kaluha until smooth

2 ounces semisweet chocolate chips

1 teaspoon shortening

Using the top of a double broiler or microwave, melt the chocolate and shortening together. Stir to blend then drizzle over the tops of the cookies.

3 cubes (24 tablespoons) unsalted sweet butter, softened

2 cups white sugar

2 eggs, at room temperature and slightly beaten

8 tablespoons Southern Comfort Liquor

1/8 teaspoon salt

2 teaspoon baking soda, sifted

4 cups unbleached flour, sifted

2 cups milk chocolate chips

2 cups lightly toasted walnuts, coarsely chopped

1 14 oz bag of sweetened shredded coconut

In a large bowl, blend together: butter, sugar, eggs, baking soda, salt, and Southern Comfort until fluffy. Then blend in flour, ½ of the flour at a time, until thoroughly blended. Mix in by hand the chips and nuts.

Spray cookie sheets with cooking spray. Shape dough into 2 inch balls. Place them on a little pile

(2 tablespoons) of coconut and bake in a preheated oven at 350 degrees for 12 – 13 minutes, or until light golden brown – making sure not to over bake.

After baking, place cookies on a cooling rack until completely cooled.

½ cup sugar

½ cup firmly packed brown sugar

1 cup butter

1 cup canned pumpkin

1 teaspoon vanilla

1 egg

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

¾ cup chopped walnuts

3 tablespoons butter

½ cup firmly packed brown sugar

¼ cup milk

1½ to 2 cups powdered sugar

Heat oven to 350 degrees

In large bowl combine sugar ½ cup brown sugar and 1 cup butter. Beat until light and fluffy.

Add pumpkin, vanilla and egg, blend well.

Add flour, baking powder, baking soda, cinnamon and salt. Mix well.

Stir in nuts

Drop by round teaspoon onto ungreased cookie sheets

Bake at 350 for 10-12 minutes or until slightly brown around the edges. Cool.

While cookies are cooling, in saucepan combine 3 tablespoons of butter and ½ cup brown sugar. Bring to a boil.

Cook over medium heat until slightly thickened about a minute. You must stir constantly. Let cool for about 10 minutes.

Add mild and then beat until smooth. Add powdered sugar until you reach frosting consistency.

Dollop each cooled cookie with the Penuche frosting.

Makes about 5 dozen cookies

5½ cups flaked coconut

1 (14 ounce) can sweetened condensed milk

2 teaspoons vanilla extract

1 cup dried cranberries

12 ounces white chocolate, finely chopped

Preheat oven to 350 degrees. In large mixing bowl, combine coconut, sweetened condensed milk, cranberries and extract. Mix well. Drop by (24) rounded teaspoons onto aluminum foil-lined and generously greased baking sheets. Bake 8 to 10 minutes or until lightly browned around the edges.

Immediately remove from baking sheets.

Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth. Remove from over water. Dip macaroon halfway into melted chocolate. Place on prepared sheet. Repeat dipping with remaining macaroons. Chill until chocolate is firm about 1 hour.

1 cup powdered sugar

1 cup white sugar

1 cup butter

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla

1 cup oil

1 egg

4 cups + 4 heaping tablespoons flour

1 teaspoon cream of tarter

Cream butter and sugars until smooth. Add next three ingredients, continue to mix. Add oil. Mix thoroughly. Add egg, mix thoroughly. Gradually add flour, mix thoroughly. Add cream of tartar, mix thoroughly.

Using your hands, roll dough into balls about 1-inch round. With a flat bottom glass, flatten ball. Once you’ve done this you can press the bottom of the glass into the colored sugar and press into flattened cookie to decorate (this is how we do it).

Bake at 375 degrees for approximately 10 minutes, until golden brown. Remove from oven and cool on cooling rack.

Paula Thoren

2 ¼ cups flour

2/3 cups cocoa

1 teaspoon baking soda

¼ teaspoon salt

1 cup softened butter

¾ cup sugar

2/3 cup packed brown sugar

1 teaspoon vanilla

2 eggs, lightly beaten

2 cups white chocolate chips

Bake: 350 for 11 minutes

¾ cup unsalted butter

1 ¼ cup firmly-packed brown sugar

1 egg

1/3 cup milk

1 ½ teaspoon vanilla

3 cups Old Fashioned Oatmeal

1 cup all purpose flour

½ teaspoon baking soda

½ teaspoon salt

2 teaspoon cinnamon

dash ground ginger

dash of cloves

dash of allspice

1/8 teaspoon freshly-grated nutmeg

½ - 1 cup of toasted pecans

1 cup dried cranberries

½ cup high quality chocolate chips (use 60% cocoa)

Toast pecans in 275 degrees oven with 1 teaspoon of butter and dash of salt until fragrant.

Increase oven to 375 degrees. Line baking sheet with parchment paper.

Whip butter in mixer until smooth. With mixer running, add brown sugar and mix until well blended. Add egg, milk, and vanilla and mix until well blended. In separate bowl, combine oats, flour, baking soda, salt, and spices. Blend well with wire whip. Mix into creamed mixture at low speed until just blended.

Reconstitute cranberries with one cup of boiling hot water. Steep until plump, approximately 5 minutes. Drain and dry on paper towels. Then add reconstituted cranberries, chocolate chips and toasted pecans to cookie mixture.

Using ice cream scoop, drop cookie mixture on lined baking sheet and bake for 10 – 12 minutes at 375 degrees. Cool two minutes on rack. Makes about 2 -2 ½ dozen.

Betty Ann Traganza

3 cups flour

2 teaspoons baking powder

1 scant teaspoon soda

1 cup shortening

1 cup sugar

4 tablespoons milk

1 egg

1 teaspoon lemon extract

1 jar mincemeat

Stir together flour, baking powder and soda in a large bowl. Cut in shortening with a dough blender.

Beat egg, sugar, milk and lemon extract in a small bowl.

Combine liquid mixture with dry mixture.

Make into a roll and chill. Slice thin and place on a greased cookie sheet. Leave space between cookies,

Bake until light brown in a 350 degrees oven.

For each two cookies spread a teaspoon of mincemeat in the center and press together.

12 ounces semisweet chocolate chopped

½ cup light corn syrup

¾ teaspoon warm water

1 ½ teaspoon orange extract

Line a 12 x 17 inch cookie sheet with parchment paper

Melt the chocolate. Add the remaining ingredients, stir well and scrape into the prepared pan. The mixture should be about 1-inch thick (it will not fill pan). Let set at least 2 hours (overnight preferable).

After at least 2 hours, cut into ¾ inch wide strips. Using your hands, scrunch each strip into a log. Roll the logs thin between your hands until they are about ½ inch in diameter. Cut into 1 inch long sections. Place back on parchment paper and freeze for at least 1 hour.

1 cup margarine or butter at room temperature 1 cup packed brown sugar

½ cup granulated sugar 2 eggs

1 teaspoon vanilla 1 ½ cups all purpose flour

1 teaspoon baking soda 1 teaspoon cinnamon

½ teaspoon salt 3 cups Quaker Oats

Heat oven to 350 degrees

Beat together butter and sugars until creamy. Add eggs and vanilla. Add flour, baking soda, cinnamon and salt. Mix well.

Stir in Oats. Take 1 scoop (one tablespoon) oatmeal mixture and mold around the chocolate logs, completely covering the logs.

Bake 10-12 minutes until light brown. Cool one minute before removing to rack.

3 cups all-purpose flour

¾ teaspoon baking powder

1 cup unsalted butter, softened

1 cup brown sugar

1 egg, beaten

1 tablespoon milk

3 tablespoon vanilla

1 tablespoon cinnamon

1 tablespoon ginger

½ cup of *Ibarra Mexican Chocolate shaved

Sift together flour, spices and baking powder. Set aside. Place butter and sugar in large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed. Gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in parchment paper, and refrigerate for at least 1 hour.

Preheat oven to 375 degrees F.

Remove 1 pack of dough from refrigerator at a time and roll out dough to ¼ inch thick. Cut into desired shape. Place at least 1-inch apart on greased baking sheet. Sprinkle Ibarra Mexican Chocolate shavings on top and bake for 7 to 9 minutes or until cookies are just beginning to turn brown on the edges. Let sit on baking sheet for a few minutes after removal from oven then move on wire rack to complete cooling. Store in airtight container for up to 1 week.

1 cup butter, softened

¾ cup Bakers Sugar

1 teaspoon lemon extract

2 cups flour

½ teaspoon baking powder

Makes about 3 ½ dozen.

Janice Engle

(intensely aromatic, soft inside; lightly crunchy outside)

David Edwards

Home

Karen Covell

Desiree Beebe

Anna Gee & Michelle Regan

Mother/Daughter

Jenny Machlin

Julie Scannell

Mary L. Abeyta

1 cup cold butter

Michael J. Kelly’s Sicilian grandmother’s recipe

Karen Spater

Alan Berling

1 lb. Butter (softened to room temperature)

1 Cup Sugar

1/2  tsp. Salt

1 tbs. Salt

1 tbs. Corn Syrup

1 tsp. Vanilla extract

1 Egg Yoke (save the white in a separate bowl)

3 1/2 cups Flour

Blend butter and Sugar together with mixer.  Blend in salt, corn syrup, vanilla & egg yoke.  Slowly add flour and blend until doughy.  Refrigerate 1 hour.

Walnut Mixture:

Blend 1 cup coarsely chopped walnuts of pecans with 1/2 cup granulated sugar.

preheat oven to 350 degrees

With you hands. shape dough into 1 1/2 regular cubes.  Dip one side into egg whites then pat onto the walnut/sugar mixture.  Place 1 1/2 apart on a cookie sheet.  Bake 350 degrees for 12-13 minutes or until edges are golden brown.  Move immediately to cooling rack.  (Note: baking time may vary-underdone cookies will be less flavorful, overdone cookies may be bitter).  Makes 5-6 dozen cookies.  

*  this Recipe is a family favorite and had been passed down from my Grandfather, who worked as a pastry baker in San Francisco for many years after emigrating from Sweden in 1929.  

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