Butter Rich Spritz Butter Cookies...

2 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup butter, softened
1 1/4 cups powdered sugar
2 egg yolks
1/2 tsp. almond extract
1 tsp. vanilla extract

Preheat oven to 400 degrees. Sift together the flour and salt; set aside.

In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 inch apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes.

Thumbprint Cookies...

1/2 cup packed light brown sugar
1 cup shortening
3 large eggs
1/4 cup water
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 cups all-purpose flour
2 cups finely chopped pecans
1 cup preserves or jam, any flavor

Heat oven to 350 degrees. Adjust rack to middle position. Spray two cookie sheets with cooking spray. Beat the brown sugar and shortening with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt; beat until well combined. Add flour on low speed until well blended. Beat egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Divide dough into 48 equal portions. Form into balls by rolling between your palms. Dip each dough ball into the egg whites, then roll into the pecans and place on the prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. Bake cookies for 10 minutes; remove from oven. It may be necessary to press the indentation once again. Fill each cookie with a scant teaspoon of jam or preserves. Return cookies to oven; bake another 5 to 7 minutes or until lighly browned on the bottom. Remove from oven; allow cookies to cool on baking sheet.

Chewy Brownie Cookies...

2/3 cup shortening
1 1/2 cups packed brown sugar
1 tbsp. water
1 tbsp. vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1/2 tsp. salt
1/4 tsp. baking soda
2 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in eggs. Combine flour, cocoa, salt and baking soda in a small bowl; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2-inches apart on ungreased baking sheets. Bake at 375 degrees for 7 to 9 minutes; do not overbake. Cool 2 minutes on baking sheets before removing to wire racks.

Cashew Brittle...

1 cup sugar
1/2 cup light corn syrup
1 to 1 1/2 cups salted cashew halves
1 tsp. butter
1 tsp. baking soda
1 tsp. vanilla extract

In a microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes; stir. Heat 3 minutes longer. Stir in cashews and butter. Microwave on high 30-60 seconds or until mixture turnes a light amber (mixture will be very hot). Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill for 20 minutes or until set; break into small pieces. Store in an airtight container.

Vanilla Crescents...

14 tbsp. unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 tbsp. vanilla
Pinch of salt
1 cup finely ground blanched almonds
2 2/3 cups sifted all-purpose flour
1 cup powdered sugar

Beat butter, sugar, yolks, vanilla and salt until fluffy. Add almonds and 1 2/3 cups of the flour. Blend on low speed just until combined. Stir in remaining flour by hand. Divide dough into 4 equal pieces; wrap in plastic. Refrigerate at least one hour or overnight.

Heat oven to 375 degrees. Lightly grease baking sheets. Roll 1/4 of dough into 12-inch rope. Cut into twelve 1-inch lengths. Shape each into 3-inch logs, tapering ends to points. Bend into crescents; place 1 inch apart on prepared sheets. Repeat with the rest of the dough.

Bake at 375 degrees for 12 to 15 minutes until very lightly golden. Set on racks until cool enough to handle but still very warm.

Place powdered sugar in medium-size bowl. Carefully roll warm cookies in sugar to coat. Set on racks; sift remaining sugar over cookies. Let cool.

Note: If desired, place powdered sugar in small container; add 1 vanilla bean. Tightly cover; let set for up to two weeks.

Fireside Coffee Mix...

3 3/4 cups instant hot chocolate
2 cups creamer
1 cup instant coffee
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg

Combine in a large jar. To use, combine with water to suit taste.

Spiced Tea Mix...

2 cups Tang
1/2 cup instant tea
1 1/2 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 container lemonade mix

Combine in large jar. To use, combine with water to suit taste.

Fears Wassail...

In a large saucepan, pour the following:

4 cups unsweetened pineapple juice
1 1/2 cups apricot nectar
4 cups apple juice
1 cup orange juice

Wrap the following in cheesecloth bag and simmer over medium heat in juice mixture for 30 minutes:

2 stick cinnamon
2 tsp. whole cloves
1 tsp. ground nutmeg

Serve hot. Makes 2 1/2 quarts.

Chocolate-Pepperminit Bundt Cake...

18 1/4oz. pkg. devil's food cake mix
1/2 cup sugar
3.9oz. pkg. chocolate instant pudding mix
1 cup vegetable oil
4 eggs
8oz. container sour cream
1 tsp. peppermint extract
1 cup powdered sugar
1 1/2 to 2 tbsp. milk
1/2 cup coarsely crushed hard peppermint candies

Heavily grease and flour a 12-cup Bundt pan. Set aside.

Combine first 7 ingredients in a large mixing bowl. Beat at low speed with an electric mixer just until combined. Beat at high speed 2 minutes. Pour batter into prepared pan.

Bake at 350 degrees for 50 minutes or until a long toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; remove from pan and cool completely on wire rack. Place cake on a serving plate. Stir together powdered sugar and enough milk to make a drizzling consistency. Drizzle glaze over cake; sprinkle with crushed candies.

Spiced Pecans...

1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup water
3 cups pecan halves, toasted

Combine sugar, cinnamon, salt, nutmeg, cloves and water in a small saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves. Cook 9 more minutes on medium-low or until a candy thermometer registers 236 degrees (soft-ball stage). Do not stir. Place pecans in a large bowl; pur hot mixture over pecans. Stir until they start to lose their gloss.

Spread pecans on wax paper and separate quickly with a fork. Cool completely. Store in an airtight container.

Mocha Punch...

1 quart chocolate milk
4 cups strong brewed coffee, chilled
1 cup Kahlua or other coffee-flavored liqueur
14oz. can sweetened condensed milk
1 quart chocolate ice cream
1 quart coffee ice cream
Semi-sweet chocolate shavings

Combine chocolate milk, coffee, liqueur and condensed milk in a large pitcher. Cover and chill. Pour chilled mixture into a large punch bowl. Scoop chocolate and coffe ice creams into punch; stir gently. Sprinkle with chocolate shavings.