Servings: Makes 7 to 8 dozen cookies.

Preparation

Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart. If garnishing, sprinkle cookies with glitter or nonpareils.

Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 8 to 10 minutes total, then transfer with a metal spatula to racks to cool completely.

Gather scraps and chill until firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) and bake on cooled sheets.

If coloring icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring (if using plain white icing, spoon into 1 bag). Spoon each color icing into a bag, pressing out excess air, and snip an 1/8-inch opening in 1 corner of each bag. Twist each bag firmly just above icing, then decoratively pipe icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.

Cooks' notes:
�?Dough can be chilled up to 3 days.
�?Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
�?For this photograph and the cover, we thinned some icing for spreading, then covered the cookies with icing and sprinkled glitter onto the icing before it set. We also piped some decorative icing around edges and then sprinkled with nonpareils.
�?The FDA objects to the consumption of any metallic colors (even those labeled "edible") in confectionery products because there is no evidence to support their safe use.

Butterscotch Refrigerator Cookies

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Serving Information

Gingerbread Drop Cookies - Servings

These cookies taste like gingerbread men without the work of rolling and cutting.

• 1 cup shortening
• 1 1/2 cup packed brown sugar
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon ground ginger
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/3 cup molasses
• 2 large eggs
• 1 tablespoon milk
• 3 1/2 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup chopped pecans or walnuts

• 1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, ginger, cinnamon, and cloves. Beat until well combined. Beat in molasses, eggs, and milk until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in raisins and nuts.
• 2. Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree F oven about 8 minutes or until bottoms are lightly browned. Cool on wire racks. Makes about 90.
• Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Cool, place in a freezer container, and freeze. To serve, thaw at room temperature for 1 hour.

TEA-AND-HONEY CRISPS

These buttery, crisp tuiles are made with tea and honey �?the Earl Grey lends a sophisticated note of bergamot �?and taste wonderful with an afternoon cuppa.

100% would make this recipe again

1 stick (1/2 cup) unsalted butter, softened
1 cup confectioners sugar
1/4 cup mild honey
2 1/4 teaspoons decaffeinated Earl Grey tea leaves (from 2 to 3 tea bags)
2 large egg whites
1 cup all-purpose flour

Special equipment: disposable Styrofoam plates; a small sharp knife such as an X-Acto; a 17- by 11-inch nonstick bakeware liner such as Silpat; a small offset spatula

Draw desired shape of cookie on a Styrofoam plate, then cut out shape with X-Acto knife and discard shape. If desired, cut out additional shapes from same plate. Trim plate, leaving a 1-inch border around stencil(s). Make more stencils with more plates if desired.
Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with nonstick liner.

Beat together butter, confectioners sugar, honey, and tea leaves in a large bowl with an electric mixer at medium speed until combined well. Add egg whites 1 at a time, beating well after each addition. Reduce speed to low, then mix in flour until just combined.

Place stencil on liner and spread batter with spatula over stencil to completely cover opening. Carefully lift stencil from liner and stencil more cookies in same manner about 1 inch apart. Bake until edges are deep golden brown, 6 to 9 minutes. Cool cookies 1 minute on sheet, then transfer with spatula to a rack to cool completely. (To curl cookies, drape while hot over handles of wooden spoons or rolling pins to cool.) Stencil and bake more cookies with remaining batter.

Cooks' notes:
�?If using loose tea, finely crush before measuring.
�?Cookies keep in an airtight container at room temperature 1 week.

Makes about 6 dozen (4-inch) cookies.
Gourmet

Banana Chocolate Chip Cookies

Chocolate chip cookies get a boost of flavor from bananas, cinnamon, and nutmeg. These cookies are slightly crisp on the outside, yet light and moist on the inside. They may be stored in a covered container up to 1 week. Plan ahead to refrigerate the dough.

These taste like they are made with liquor. The Tablespoon of
vanilla is not a typo. Store in sealed container. They get better
the next day.

Chocolate-Covered Cherry Cookies

Cookies:

1/2 c Butter,
softened
3/4 c Confectioners�?BR>Sugar
1 T
Vanilla

1 oz Unsweetened chocolate,
melted
1 1/2 c
Flour

1/8 t
salt

20-30 Maraschino cherries, well-drained and blotted dry

Chocolate Icing:
1 c Confectioners�?Sugar
1/4 c Cream (or milk)
1 t Vanilla
1 oz Unsweetened chocolate, melted
Optional: Half or chopped nuts or Coconut

Mix butter, sugar, vanilla, and chocolate. Blend in flour and salt. If
mixture is too dry, add 1-2 T. cream (milk). Wrap level tablespoon
of dough around a well-drained cherry.  Place 1 inch apart on
ungreased baking sheet.  Bake 12-15 minutes at 350F.  Cook
completely. Mix all icing ingredients together.  Dip the tops of the
cookies in the chocolate mixture.  Garnish with half or chopped
nuts or coconut as desired while the icing is still wet.

Bon appetit from the Chef at Worldwide Recipes.

• 2 tablespoons water
• 5 teaspoons fructose sweetener
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt  

1. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.