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Vanilla SablesMakes about 2 dozen.1 cup (2 sticks) unsalted butter, softened
1/4 cup superfine sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups bleached all-purpose flour
1/8 teaspoon saltCombine the butter and the sugar in a large bowl. With an electric mixer set at medium-low speed, beat the butter and sugar together until the mixture is creamy and the grains of sugar are barely visible, 2 to 3 minutes. Add the egg and vanilla extract and beat until the mixture is smooth and combined.Sift the flour and salt into the butter mixture. Using a large wooden spoon, stir the flour into the butter until incorporated. (Mixing the flour in by hand instead of using the electric mixer avoids overworking the dough, which would make the cookies hard and tough.)Divide the dough in half. On a sheet of wax paper, form each half into a 10-inch log, using the paper to help form a smooth cylinder. Wrap tightly in the waxed paper and refrigerate for at least 2 hours or up to 1 week. For longer storage, wrap the logs a second time in plastic wrap and freeze for up to 1 month.Place an oven rack on the middle shelf of the oven. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.Using a long, sharp knife, slice the dough into 1/2-inch-thick rounds and place them on the prepared pan. Bake for 12 to 15 minutes, or until the edges of the cookies are a pale, golden brown but the centers of the cookies are still very pale. Remove the cookies from the baking sheet with a large metal spatula and let cool completely on a wire rack.Store sables in a tightly covered container for 2 to 3 days.Chocolate-Hazelnut Sables
Follow the recipe for Vanilla Sables, using 1 3/4 cups flour and 1/3 cup unsweetened Dutch-processed cocoa powder instead of 2 cups flour. Fold 1 cup whole skinned toasted hazelnuts into the dough. Chill, slice, and bake for 12 to 15 minutes, or until the cookies are firm and have a dull rather than shiny appearance.Dried Apricot and Candied-Almond Sables
Follow the recipe for Vanilla Sables, but use only 1/2 cup superfine sugar. Gently knead 1/2 cup crushed praline and 1 cup diced dried apricots into the dough before chilling, slicing, and baking.Pistachio-Orange Sables
Follow the recipe for Vanilla Sables, adding the grated zest of 2 oranges with the egg and substituting 1 tablespoon Grand Marnier and 1 teaspoon pure orange extract for the vanilla extract. Fold 1 cup skinned toasted pistachios into the dough before chilling, slicing, and baking.

Cookie turkeys
Cookie TurkeysFor each turkey you will need: 1 1/2 Fudge Stripe cookies1 vanilla cream dropVanilla icing with writing tip attached1 piece of candy corn For each turkey Lay 1 cookie flat, stripes up. Using 2 strips of icing as glue, attach 1/2 another cookie, stripes fa (Upload by user)

Mexican orange thins
Mexican Orange Thins1 cup soft butter or margarine1 1/2 cups granulated sugarGrated rind of 1 orange1 egg4 cups sifted flour3/4 teaspoon salt1 teaspoon cinnamon1/2 teaspoon crushed cardamom seeds1/2 cup nuts, ground fine1/4 cup orange juice Cream butter; add (Upload by user)

Gelatin cookies
Gelatin Cookies3/4 cup shortening1/2 cup granulated sugar2 eggs, beaten1 teaspoon vanilla extract2 1/2 cups self rising flour1 package flavored gelatin powder (Jell O�)Preheat oven to 350 degrees F.Combine shortening, sugar, eggs, vanilla extract and gelatin. Sti (Upload by user)

White Chocolate Birds Nest Cookies
White Chocolate Birds Nest Cookies2 cups chow mein noodles 2 cups corn flakes, crushedWhite chocolateSmall gourmet jelly beansIn a large bowl, mix the chow mein noodles and the cereal Melt white chocolate in a microwave, pour over cereal and chow mein noodles; mix and coat well (Upload by user)

Coconut shortbread cookies
Coconut Shortbread CookiesThis is one of my favorite cookies. I just love the taste of shortbread and coconut together. Hope you enjoy it as much as I do.1 1/2 cups sifted all purpose flour1/4 cup cornstarch3/4 cups sifted confectioners` sugar1 cup soft butter (do not substitut (Upload by user)

Lemon-poppy seed shortbread
Lemon Poppy Seed Shortbread3/4 cup powdered sugar 1 cup (2 sticks) unsalted butter, softened 1 1/2 teaspoons fresh lemon juice 1 1/2 teaspoons grated lemon zest (yellow portion of peel) 1/2 teaspoon vanilla extract2 cups all purpose flour 1 1/2 tablespoons poppy seeds (Upload by user)

Chocolate swirled shortbread cookies
Chocolate Swirled Shortbread CookiesI have been making these cookies since 1996. They are delicious and very tasty. I love any kind of shortbread cookie, especially if it`s something different.Approximately 2 dozenuVanilla Shortbread Dough/u2 cups all purpose flour1/2 cu (Upload by user)

Chocolate-raspberry almond spritz
Chocolate Raspberry Almond SpritzMakes: 2 1/2 dozen1/2 cup blanched whole almonds3/4 cup granulated sugar2 1/4 cups all purpose flour1 cup softened butter1 1/2 teaspoons almond extract1/4 teaspoon salt1 egg 1/4 cup plus 2 tablespoons heavy whipping cream6 (Upload by user)

Pecan spritz
Pecan SpritzYield: 2 1/2 dozen. To make 1 cup pecan flour, process 1 1/4 pecans in the bowl of a blender. A small food processor will do the trick as well.1 1/2 cups butter (use the real thing) 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract3 cups all purpose (Upload by user)

Pina colada spritz cookies
Pina Colada Spritz CookiesI made these spritz cookies today and here are my results. They are very tender and delicious with wonderful flavors. The aroma while baking is just delicious. I did make some modifications to this recipe. I substituted pineapple extract for the pineapple juice an (Upload by user)
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Peanut butter spritz cookies
Peanut Butter Spritz Cookies (T&T)There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.1) Don`t grease cookie sheets.2) Add flour gradually.3) Check for dough consistency before adding all of the flour.4 (Upload by user)
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Orange spritz cookies
Orange Spritz Cookies (T&T)There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.1) Don`t grease cookie sheets.2) Add flour gradually.3) Check for dough consistency before adding all of the flour.4) If do (Upload by user)
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Chocolate spritz cookies
Chocolate Spritz Cookies (T&T)There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.1) Don`t grease cookie sheets.2) Add flour gradually.3) Check for dough consistency before adding all of the flour.4) If (Upload by user)
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Hazelnut cookies
Hazelnut Cookies3 egg whites1 1/2 pounds hazelnuts, finely ground1 pound confectioners` sugarMaraschino cherries, cut in halfBeat egg whites stiffly. Add sugar gradually and add hazelnuts slowly. Put into cookie press. Press out cookie, onto lightly greased cookie sheet, put ch (Upload by user)
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Caramel spritz cookies
Caramel Spritz Cookies (T&T)There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.1) Don`t grease cookie sheets.2) Add flour gradually.3) Check for dough consistency before adding all of the flour.4) If d (Upload by user)
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Browned butter spritz
Browned Butter SpritzBrowning the butter used in these traditional cookies adds extra richness and a nutty flavor.1 cup butter2 1/4 cups all purpose flour1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup granulated sugar1 egg1 teaspoon vanilla extract1 tablespo (Upload by user)
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