• Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl if using a hand mixer). Mix on low, scraping the bowl occasionally, until the mixture forms a cookie dough. Be sure to start on low or the dry ingredients will fly everywhere!
• Divide the dough in half. Place a large sheet of waxed paper on a large cutting board or flat surface. Place the cookie dough on the wax paper. Place another large sheet of wax paper on top of the cookie dough. Press down into a flat disk with the palm of your hand, then roll out the dough between the two pieces of wax paper. After each 3-4 rolls, carefully lift the top sheet of wax paper off the dough, then replace it, flip the dough over, and carefully peel the other wax paper sheet, replace it, then continue rolling until the dough is about 1/4” thick. Place the dough, still between the wax paper sheets, on another cutting board or cookie sheet.
• Repeat with second half of dough. Place both rolled out cookie dough sheets in the refrigerator for at least 30 minutes (or wrap them well with plastic wrap and chill overnight).
• When ready to cut cookies, preheat oven to 375°F.
• Cut cookies in desired shapes and place them on a parchment or silpat lined baking sheet. Save the scraps of dough and re-roll them as needed. Note: once you re-roll the dough, you may want to chill those cutouts for about 10 minutes before baking them so they’ll keep their shape.
• Bake cookies for 6-10 minutes depending on the size. I take them out as soon as the bottoms start to brown because we like them softer. If you want crunchy cookies, let them cook longer. Cool completely before frosting and decorating.
• To make frosting, beat butter until smooth in a large bowl with an electric mixer. Slowly mix in powdered sugar, then vanilla and 1 tablespoon of milk at a time until the frosting is the consistency you desire.
• Tint the frosting green. Place sanding sugar in a shallow bowl or plate. Frost cookie then dip frosting-side down in sugar.
• Store in a single layer in an airtight container for up to 3 days. Can freeze cookies in a single layer, then stack in an airtight container (be sure to unstack them before thawing). Or freeze cookies unfrosted in an airtight container.

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
• In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
• Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
• Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
• Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
• Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
• To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
• Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
• Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.

• Preheat oven to 350°. Line your baking sheets with parchment paper.
• Mix flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until creamy. Add pudding and mix until combined. Add the eggs and vanilla and beat well. Add the dry ingredients and mix until combined. Stir in the oats and chips.
• Drop by tablespoonfuls onto your prepared baking sheets. I like to use a 2 tablespoon sized ice cream scoop for this so the cookies will all be the same size. I pressed 2-3 chips on the top of the cookies, for presentation. This is optional!
• Bake 10-12 minutes. Cool five minutes and then remove from pan to cool completely.

• Note: This dough requires chilling.
• Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
• For the gooey chocolate chip look, top the just baked cookies with a few chocolate chips!
• Baking tip: be sure to rotate your pans partway through baking for best results. If you have two pans in the oven switch them, and rotate them 180°.

Cookie:

• Preheat oven to 350°F. Spray a 12” pizza pan (without holes) with non-stick cooking spray, line with parchment paper and spray parchment. Set aside.
• In a large bowl, use an electric mixer to cream together butter and sugar.
• Beat in egg and vanilla extract until smooth.
• In a separate medium-sized bowl, whisk together flour, baking soda and salt.
• Beat dry ingredients into wet ingredients just until mixed and dough starts to come together. Do not overmix.
• Press dough evenly into prepared pizza pan.
• Bake for 12-14 minutes until edges are lightly browned and middle looks set. The middle should still look soft but not wet.
• Let cool completely before adding cream cheese layer.

Frosting & Topping:

• In a large bowl, beat together softened cream cheese, butter and vanilla extract until smooth.
• Beat in powdered sugar until smooth.
• Spread evenly over cooled crust.
• Top with sliced fruit.
• Make the glaze: Press apricot jelly through a fine mesh strainer to remove any chunks. Stir jelly with hot water until mixed well. Brush evenly over top of fruit pizza.
• Store leftovers in a sealed food safe container in the fridge for up to 2 days.

• For cookies: bake according to package or recipe directions on a cookie sheet.
• For cookie cups: spray a mini muffin pan with nonstick cooking spray. Place one break-n-bake square (or about 1 tablespoon cookie dough) in each muffin cavity.
• Bake 8-12 minutes, or until done. Cool completely.
• To make Rudolph: frost with vanilla icing. Place two eyes (or chocolate chip eyes), an M&M red nose, and two chocolate covered pretzel antlers on each cookie.
• To make Christmas Light cookies: Frost with vanilla icing. Melt chocolate in a small bowl in the microwave (about 1-2 minutes, stirring each 30 seconds). If the mixture is too thick, add a drizzle of oil to thin. Place in a ziploc bag and cut off one tip. Pipe the light strand on the cookie. (You could also use a licorice rope for this.) Place candy sunflower seed “lights” on the strand.
• To make the cookie cups: frost with vanilla frosting and sprinkle with Christmas sprinkles or candies.

• Preheat oven to 325°F. Spray mini muffin tins with nonstick cooking spray.
• Beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Slowly mix in the flour.
• If dough is too sticky to handle, you can chill it for 30-60 minutes. Otherwise, continue below.
• Shape dough into 36 balls (about 1 1/4 inches each). Lightly press balls onto the bottoms and up the sides of the muffin cups.
• Make the filling: stir chocolate and butter in a small saucepan over low heat until melted. Remove from heat. Stir in egg, brown sugar, and vanilla and peppermint extracts. Spoon 1 slightly rounded teaspoon of filling into each dough-lined muffin cup.
• Bake for 15-20 minutes until the crust is just firm and filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tarts from muffin cups; cool completely on a rack.
• While the tarts are cooling, make the chocolate ganache. Place the chocolate in a medium sized bowl. In a small saucepan, heat the whipping cream over medium heat until it boils. Pour the cream over the chocolate and let sit 5 minutes. Stir until smooth.
• Spoon a little ganache over each cooled tart. Sprinkle with crushed candy canes for garnish. Store in an airtight container for up to 3 days or freeze in a single layer in an airtight container or bag for up to 1 month.

• Line cookie sheets with silpat baking mats or parchment paper.
• Make sure you’ve crushed your macadamia nuts very small. Use a food processor to make it easier.
• Mix butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
• Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
• Preheat oven to 350°F.  Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.

• Preheat oven to 350°F. Line two cookie sheets with silat baking mats.
• Mix cake mix, oil, and eggs with a hand or a stand mixer until a sticky dough forms. Stir in chocolate chips. If dough is too wet to handle, chill for 30 minutes.
• Place about 1/2 cup powdered sugar in a small bowl. Scoop 2 tablespoon sized balls of dough and coat them with powdered sugar. Place on cookie sheets. Bake immediately (or powdered sugar will dissolve) for about 10-12 minutes. Cool at least 5 minutes before removing from cookie sheets.
• Store in an airtight container for up to 3 days or freeze for up to one month.