Cotton Tail Cookies

3/4 cup butter, softened
2/3 cup sugar
1 egg
3/4 teaspoon almond extract
2 cups flour
1 tsp. baking powder

colored sugars
miniature marshmallows

1. Heat oven to 325 degrees. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg and almond extract; continue beating until well mixed (1-2 minutes). Reduce speed to low; add flour and baking powder. Beat until well mixed (1-2 minutes).

2. For each cookie, shape level tablespoonful of dough into 5 1/2 inch rope on lightly floured surface if necessary. Make two twists in the rope. Place 2 inches apart onto ungreased cookie sheet. Repeat with remaining dough. Bake for 14-16 minutes or just until set.

3. Immediately after removing cookies from oven, place 1 miniature marshmallow on each cookie for tail. Cool completely.

Helpful hints:

If colored sugar doesn't stick to the cookies after they're formed, keep a small dish of water handy and pat the dough surface with wet finger. Immediately top with colored sugar.

If marshmallow doesn't stick to finished cookie, top with marshmallows and place cookies back in oven for an additional 30 seconds.

The Ultimate Spritz Cookie

1 cup butter, softened
1/2 cup sugar
2 1/4 cup flour
1/4 tsp. salt
1 egg
3/4 tsp. almond extract
Food color, if desired

Preheat oven to 400 degrees. Cream together butter and sugar in a large mixing bowl. Add remaining ingredients and beat until just combined.

Place dough in cookie press. Form desired shapes on ungreased cookie sheets. Decorate as desired.

Bake 5-8 minutes until set, but not brown. Immediately remove from cookie sheets to wire rack. To decorate cookies after baking, use a drop of corn syrup to attached decorations.

Spritz cookies can be tricky to make. It's all about the dough. Try not to handle the dough too much or it will get too soft and hard to work with. They're definitely not just for Christmastime! I usually make them at least once a season/holiday, especialy since most cookie presses come with various holiday shapes.

Oatmeal Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or quick)
2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 2 inches apart. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely. Makes 4 dozen.

Fudgy Macadamia Nut Chippers

2/3 cup macadamia nuts, coarsely chopped
1 (18.25-ounce) package chocolate fudge or devil's food cake mix
1/3 cup butter, melted
1/4 cup sour cream
1 egg
1 cup white baking chips

Heat oven to 350°F. Place nuts onto ungreased 15x10x1-inch jelly-roll pan. Bake for 7 to 10 minutes or until lightly toasted. Combine cake mix, butter, sour cream and egg in large bowl. Beat at low speed, scraping bowl often, 1 minute. Increase speed to medium; beat 1 minute. (The dough will be thick.) Stir in baking chips and toasted macadamia nuts by hand. Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until set. Let stand 2 minutes; remove from cookie sheets.

This is a great recipe to trick out exactly how you want it. I add chocolate chips and substitute pricey macadamia nuts for walnuts. The base makes a great cookie and you can add whatever chips or nuts you prefer.