Mix all ingredients. Split dough into equal portions. Color one portion of the dough red. Refrigerate the dough long enough to be able to easily work with it. Break off one piece (approx. one teaspoon of each color) and roll by hand into four to five inch tubes. Twist the two pieces together and bend forming a candy cane. Sprinkle the top with the candy cane/sugar mixture. Be careful when removing from the cookie sheet, they will break easily. Bake at 350 degrees for 6-9 minutes.

Break the graham crackers into crumbs . Add sweetened condensed milk and chocolate chips. Pour into a buttered, small oblong or 9x9 square pan. Bake for 30 minutes @ 350 degrees.

Cream shortening, sugars, vanilla and egg. Add dry ingredients. Roll in walnut size balls. Dip top in water, then in sugar. Place sugar side up. Dent top with finger. Bake at 350 degrees for 8 to 10 minutes or until edges are golden brown. Put on cooling racks until cool. Store in an air tight container.

In large bowl, combine flour, baking powder and almonds or whatever variety you have chosen. In a separate bowl, whisk together eggs, sugar, margarine, vanilla, almond extract and grated orange rind. Stir into flour mixture until soft sticky dough forms. Transfer dough to lightly floured work surface. With hands, form into smooth ball. Divide dough in half, roll each into 12 inch long logs. Transfer to ungreased baking sheet. Brush tops with egg white. Bake in 350 degree oven for 15-20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board. Cut diagonally into 3/4 inch thick slices. IMPORTANT-stand cookies upright on baking sheet, bake for 10-15 minutes, until golden brown. Let cool on rack. For Double Chocolate Biscotti: Reduce flour to 1-1/2 cups and add 1.2 cups of sifted unsweetened cocoa powder to flour. Add 1.2 cups chocolate chips. Dissolve 1 tablespoon instant coffee in vanilla. Omit almond extract and orange rind

Combine shortening, sugar, spices and egg in large mixing bowl. Mix until well blended. Add molasses and mix well. Sift together flour, baking powder and soda. Stir into shortening mixture and mix well. Refrigerate at least 2 hours. Roll out on floured board and cut gingerbread men shapes. Use raisins for eyes, nose and buttons. Sprinkle with granulated sugar, if desired. Bake on greased cookie sheets at 375 degrees for 8-10 minutes.

Heat oven to 375 degrees. Combine sugar, butter, egg yolk and almond extract in a large bowl. Beat at medium speed, scraping bowl often until mixture is light and fluffy (2-3 minutes). Continue beating, gradually adding flour and cocoa, until well mixed (2-3 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Place about an inch apart on cookie sheets. (shape balls or make sugar dipped glass or make thumbprint indentations). Bake 7-9 minutes or until set. Cool completely. Coat with melted chocolate or vanilla coating and decorate with chopped nuts, candy, coconut, preserves or colored sugar, as desired.

Mix 1 cup powdered sugar and 1 teaspoon vanilla and set aside. Cream butter until fluffy. Beat in evaporated milk and vanilla. Add dry ingredients and nuts. Shape into one inch balls. Bake at 325 degrees for 15 to 20 minutes. Roll immediately in vanilla and powdered sugar mixture.

Mix 1 cup powdered sugar and 1 teaspoon vanilla and set aside. Cream butter until fluffy. Beat in evaporated milk and vanilla. Add dry ingredients and nuts. Shape into one inch balls. Bake at 325 degrees for 15 to 20 minutes. Roll immediately in vanilla and powdered sugar mixture.

Preheat oven at 350 degrees. Cream butter and sugar until smooth. Add flour to the mixture and completely blend. Wrap in plastic wrap and place in frig for 30 minutes. Remove foil from Hershey kisses. Remove dough from frig and shape into 1 inch balls - inserting a kiss in center of each ball (make sure it is completely covered by the dough). Bake on ungreased cookie sheet for 10 minutes. Sprinkle powdered sugar over the top of snowballs while still warm.