:: The Cookie Recipe Blog ::

1 1/3 c Flour
1 c Almonds, ground; toasted
2 ts Cinnamon
1/3 ts Salt
3/4 c Butter; softened
1 ts Vanilla
1/4 c Orange peel candied; minced
1 Egg white beaten w/2 tsp
Water for glaze
Colored icings; colored
Sugar for decorating

Beat together butter, sugar and vanilla until light and fluffy. Stir in flour, almonds, cinnamon and salt, blend well. Stir in orange peel. Wrap dough in plastic and refrigerate 2 hours. Preheat oven to 375. Roll out dough 1/4″ thick and cut shapes with Christmas cookie cutters. If not using icing, decorate with colored sugar or gragees before baking. Bake 9-12 minutes or until golden brown. Decorate with icing, colored sugars, dragees, etc. Store airtight at room temp one week, freeze longer.

1/2 c Butter
1 c Brown sugar (not packed)
1/4 c Molasses
1 lg Egg
2 1/4 c Flour
1/2 ts Cinnamon
2 ts Powdered ginger
2 pn Ground cloves
1 pn Cayenne pepper

Cream butter and brown sugar together. Stir in molasses, then egg. In seperate bowl, mix flour with spices. Stir in butter/sugar mix. If dough is too moist, add 2 T of flour. Knead dough lightly, then chill for 40 minutes. Shape dough. Bake 350 degrees 10-12 minutes.

1 1/4 c Butter, softened
1 c Packed brown sugar
1/2 c Dairy sour cream
1 Egg
2 ts Vanilla
1 1/2 c All-purpose flour
1 t Baking soda
1 t Salt
1 1/2 c Old fashioned or quick oats,-uncooked
1 pk Vanilla milk chips (10 oz)
1 c Flaked coconut
1 can Macadamia nuts, coarsely chopped (3 1/2 oz)

Beat butter and brown sugar in large bowl until light and fluffy. Blend in sour cream, egg and vanilla. Combine flour, baking soda and salt. Add to butter mixture; mix well. Stir in oats, vanilla milk chips, coconut and nuts. Drop rounded teaspoonfuls of dough, 2″ apart, onto ungreased cookie sheets. Bake at 375′F. for 10-12 minutes or until edges are lightly browned. Cool on cookie sheet 1 minute. Remove to cooling rack; cool completely.