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Double Lemon Cookies

1/2 c unsalted butter, room temperature
1 c sugar
Zest of 2 lemons
1 egg
1/4 c lemon juice
1-1/2 t baking powder
3 c flour
1/4 t salt

Preheat oven to 375.

Combine butter, sugar and zest in a bowl and beat at high speed until light and fluffy. Adjust speed to medium, beat in egg and lemon juice. Combine flour and salt and add incrementally. Dough should be stiff.

Place dough in desired cookie barrel and attach desired disc.  Press dough onto ungreased sheets, about 1 inch apart.  Bake 10 minutes, until golden brown. Cool on wire rack. Store in airtight container.

Basic Vanilla Spritz Cookies

1 c unsalted butter, room temperature
2/3 c sugar
2 eggs
1 t vanilla
1/4 t salt
3 c flour

**For chocolate, add 2 squares melted unsweetened baking chocolate to batter with eggs and vanilla.**

Preheat oven to 350.

Combine butter and sugar on high speed, beating til light and fluffy. Continue beating on medium and add eggs, sugar, vanilla and salt.  Add in flour, incrementally. Dough should be stiff.

Place dough in desired cookie barrel and attach desired cookie disc.

Press out, 1 inch apart, on ungreased cookie sheets.

Bake about 10 minutes, until golden brown. Cool on wire racks.  Store in airtight container.

Pudding Sugar Cookies

1 c butter
1 c canola oil
1 c sugar
1 c powdered sugar
2 eggs
1 t vanilla
1 3.4-oz pkg instant vanilla pudding
4 c flour
1 t cream of tartar
1 t baking soda

Cream butter, oil and sugars. Beat in eggs, vanilla and pudding mix. Combine dry ingredients and add to mixture.

Drop by tablespoonsful onto ungreased sheets and flatten with a glass dipped in sugar. Bake at 350 for 12-15 minutes.

Triple Decker Decadence

1/2 c butter
3/4 c sugar
1/4 c brown sugar
1/2 t baking soda
1/8 t salt
1/8 t pepper
1 egg
2 t vanilla
1-1/3 c flour
1/2 c cocoa

Beat butter, add sugar, brown sugar, soda, salt and pepper. Beat in egg and vanilla.
Whisk together flour and cocoa. Add to wet ingredients. Divide dough in half and roll into logs. Chill in plastic wrap for 1 hour.
Preheat oven to 350. Unwrap and cut into slices 1/4 inch thick. Bake for 8 minutes. Cool on sheet 1 minute, cool entirely on wire rack.

For each 3-cookie stack, spread 1 t ganache (below) over the bottom of one cookie. Top with another cookie, top side up. Spread that with 1 t ganache and top with another cookie, top side up. Pipe remaining ganache over tops of cookie stacks. Chill 30 minutes.

Ganache
6 oz chopped bittersweet chocolate
1/3 c cream.
Microwave on 100 percent for 1 minute. Stir until smooth and let stand 30 minutes.

Triple Chocolate Cookies

1 pkg Swiss chocolate cake mix
1/2 c butter, melted
1 egg
1/2 c semisweet chips
1/2 c milk chocolate chips
1/2 c coarsely chopped white chocolate.

Preheat oven to 375.
Combine cake mix, butter and egg. Beat on low until blended. Add in chocolates. Drop by rounded spoonfuls on to ungreased baking sheets. Bake 9-11 minutes. Cool one minute on baking sheet and move to wire racks.

Devils Fudge Cookies

1 pkg devil's food cake mix
2 eggs
1/2 c oil
1 c chocolate chips

Preheat oven to 350. Grease baking sheets.

Combine cake mix, eggs and oil. Stir until thoroughly blended, then stir in chocolate chips. Shape dough into balls, place 2 inches apart on baking sheets.

Bake for 10-11 minutes. Do not overbake. Cool 2 minutes on baking sheets, then move to wire racks.

Decorating Snowflake Cookies

Base flood coat with light blue. Immediately sprinkle blue sugar. Let dry. Use thick white icing with star tip to pipe swirls and shells along the edges and the center.

Base flood coat with light purple. Using thinned white icing, pipe simple lines into the purple.  Using a toothpick, pull through white icing to swirl or extend and create a marbling effect, away from or toward center.  Let dry.  Pipe tiny white dots around edge.

Base flood coat with light purple and let dry completely. Outline in thick white icing.  Pipe in diamond outlines in two shades of purple darker than base coat. Sprinkle colored sugar inside diamonds. Let dry completely.  Pipe white dots on diamond points.

Base flood coat in white. Let dry completely. Pipe in light purple hearts in center and on tips. Pipe S shapes and dots in dark purple.

Chocolate Mallow Drops

1/2 c butter
1 c sugar
1 egg
1/2 c milk
1 t vanilla
1-3/4 c flour
1/2 c cocoa
1/2 t soda
1/2 t salt
18-22 large marshmallows, halved.

Cream butter and sugar. Beat in egg, milk and vanilla. Combine dry ingredients and add.

Drop onto ungreased sheets. Bake 6 min at 375. Press a marshmallow half, cut side down, on to each cookie and bake 2 min. longer. Cool on wire racks.

Frosting:
1/4 butter, cubed
2 squares unsweetened chocolate
1 square semisweet chocolate
2 c powdered sugar
3-6 T milk.

Melt butter and chocolate in microwave, stir until smooth. Beat in sugar. Add enough milk to achieve spreading consistency. Transfer to a pastry or plastic bag and pipe over cookies.

Festive Chocolate Chip Cookies

1 pkg white cake mix
1/4 c brown sugar
1 egg
3/4 c oil
1 6-oz pkg chocolate chips
Decorating sugars or sprinkles

Combine cake mix, sugar, egg and oil. Beat at low speed until blended. Stir in chips. form dough into 1-1/2 inch balls, dip balls in decor and place 2 inches apart on baking sheets. Bake at 350 for 10-12 minutes, cool 2 minutes on sheets and remove to cooling racks.

Double Chocolate Chewies

1 pkg fudge cake mix
2 eggs
1/2 c butter, melted
1 6-oz pkg chocolate chips

Combine mix, eggs and butter. Stir in chips. Press evenly into greased 13x9x2 pan. Bake at 350 for 25-30 minutes, to toothpick test. Do not overbake. Cool completely. Cut into bars. Dust with powdered sugar.