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1. Mix together flour. baking soda & salt; set aside
2. Mix together both sugars and add butter mixing until creamy.
3. Add eggs & vanilla to butter mixture; mix well.
4. Gradually add flour to butter mixture, mixing well after each addition.
5. Stir in chocolate chips.
6. Drop heaping Tablespoons of dough onto an ungreased cookie sheet.
7. Bake for 9-11 minutes until just browned.

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1. Cream together margarine, brown sugar & white sugar.
2. Add vanilla, flour and salt & mix well.
3. Dissolve baking soda in warm water and add to butter mixture.
4. Stir in oatmeal,nuts and raisins; mix well.
5. Drop heaping Tablespoons of dough onto a greased cookie sheet.
6. Bake for 9-11 minutes until just browned.

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1. Beat together butter & shortening in a large bowl with an electric mixer
2. Add brwon sugar, baking soda & powder and salt;mix well
3. Add egg, milk, and vanilla; beat unitl well mixed
4. Add in flour and 1/2 cup chopped pecans; mix well with a wooden spoon.
5. Shape dough into 2 10 inch rolls, wrap in waxed apper and chill for at least 4 hours and up to 48 hours.
6. Cut dough into 1/4 slices, place on an ungreased cookie sheet and bake for 8-10 minutes until just firm.
7. Prepare frosting by heating together butter, sugar and cream in a small saucepan.
8. Remove from heat, add powdered sugar, beat with a whisk until smooth.
9. Spread over cookies as desired.
   

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1. Cream together margarine, sugar & egg.
2. Add vanilla, & pumpkin; mix well.
3. Combine flour, baking soda, baking powder, cinnamon, and salt.
4. Add flour to pumpkin mixture, stir, add walnuts and mix well.
5. Drop heaping teasspoons of dough onto a greased cookie sheet.
6. Bake for 10-12 minutes until golden brown.

1. In a small saucepan, combine brown sugar, milk, and butter.
2. Boil for 3 minutes and remove from heat
3. Add enough icing sugar to make a thick spreading consistency.

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1. In a large bowl, mix together sugars, peanut butter, shortening, butter and egg. Stir well.
2. Mix together flour, baking soda, baking powder and slat, and slowly mix into peanut butter mixture.
3. Cover and refrigerate for at least 3 hours
4. Shape dough into 1 1/4 inch balls and place about 3 inches apart on an ugreased cookies sheet. Flatten in a criss cross pattern with a fork dipped in flour.
5. Bake about 9 minutes, until just light brown.
6. Remove from oven, let cool two minutes and remove from cookie sheet.
   

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1. In a medium bowl, combine flour, sugar, anise seeds, baking powder, baking soda, and salt.
2. Whisk together egg equivalents, lemon zest, and lemon juice, and add to the dry ingredients. Mix well.
3. Working on a floured surface, shape dough into two logs, each about 14 inches long and 1-1/2 inches thick.
4. Set the logs on prepared baking sheet, at least 4 inches apart (the dough will spread during baking). Bake for 20 to 25 minutes, until firm to the touch. Transfer the logs to the rack to cool.
5. Reduce oven temperature to 300 degrees F. Cut the logs diagonally into 1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
6. Stand the slices on their sides on the baking sheet and return to the oven.
7. Bake for 40 minutes. Remove from oven and cool completely before storing. Biscotti will crisp as they cool. Store, in an air-tight container, up to one month. Makes about 4 dozen biscotti.
   

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1. Sift flour, baking powder, baking soda, and salt in a small bowl.
2. Cream margarine, add sugar, beat in eggs one at a time until light.
3. Add flour mixture and blend well. Blend in lemon peel and vanilla and almond extracts. Mix in pine nuts and anise seed . Mix until just blended.
4. Cover dough and chill about 2 hours.
5. Divide dough into 4 pieces.
6. Flour hands and roll each piece into 1 1/2 inch round log. the dough will be sticky.
7. Put 2 logs on each baking sheet - spaced about 4 inches apart.
8. Bake until tops are lightly browned or about 18 minutes. <
9. Cool slightly on baking sheets.
10. Transfer logs to a cutting board. Cut crosswise into 1/2 inch thick slices. Put cut side down on baking sheet. Bake about another 10 minutes. Cool on wire rack.
    

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1. Sift flour,cocoa,baking soda, salt and espresso powder together.
2. With heavy knife shred chocolate finely. Place chocolate in food processor with metal blade. Add 1/2 cup of sifted ingredients and process for 20-30 secondss until chocolate is fine.
3. In large bowl of elec. mixer beat eggs and extracts just to mix.
4. On low speed add chocolate mixture, remaining sifted ingredients, and sugar.
5. Beat to mix. Will be very stiff. Stir in almonds.
6. Turn dough onto floured surface. Form mound. Cut in half. Flour each half and form into sausage shape 12" long. Place sausage shape on baking sheet diagonally.
7. Bake two sheets at a time for 50 mins., reversing sheets top to bottom and front to back once to ensure even baking.
8. Remove sheets from oven. Let cool 10 minutes. Transfer baked strips to cutting board.
9. With serrated knife, cut strips on sharp angle into cookies 1/2" wide.
10. Carefully place cookies, cut side up, on cookie sheets and bake again at 300 degress for 40 minutes, turning them upside down after 15 or 20 minutes, until cookies are completely dry and crisp.
11. Turn off heat, open oven door and let them cool in oven.
12. Store in airtight cannisters.
    

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1. Combine flour and baking powder. In large mixer bowl beat butter an sugar until blended.
2. Beat in eggs, lemon peel, almond extract and saffron.
3. Beat in flour mixture until well blended. Stir in almonds.
4. Divide dough in half. Shape each portion into a 12x2x1-inch loaf.
5. Place 6 inches apart on a lightly greased cookie sheet.
6. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown.
7. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet.
8. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack.
9. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container.
   

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1. Mix dry ingredients (except the nuts) together in a bowl.
2. In a seperate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix.
3. Stir in the nuts.
4. Shape the dough into 2 flattish logs 3 inches wide and approximately 15 inches long.
5. Place the logs on a buttered cookie sheet.
6. Bake for 20 minutes at 350. Remove from the oven and let cool to the touch.
7. Using a bread knife, slice the log crosswise into 3/4 inch pieces. Place the pieces back on the cookie sheet side down.
8. Bake again for 15 minutes until the cookies are a golden brown.
9. Store in a tight tin. Cookies store well for weeks.
   

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1. Heat oven to 350F Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
2. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well.
3. In large bowl, combine sugar, brown sugar and margarine; beat well.
4. Add flour mixture; mix well.
5. Stir in white vanilla chops.
6. With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches aprat on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long.
7. Bake at 350F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes.
8. Wipe cooke sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.
9. Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry.
10. Remove cookies from cookie sheets; cool completely on wire racks.
11. Store tightly covered.
    

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1. Position racks in upper and lower third of oven. Heat oven to 350F.
2. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop.
3. Reduce oven temp to 300F. Line cookie sheet with parchment paper.
4. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl.
5. Place one quarter of flour mix and choc. chips in food processor; process until very fine. Combine with remaining flour mix. Set aside.
6. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingred. and nuts. Mix will be thick and sticky.
7. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches part, on prepared cookie sheet. Even edges with metal spatula.
8. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven on.
9. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet.
10. Bake 5 min per side. Cool.
    

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1. In a large mixing bowl, stir together the sugar and melted butter.
2. Add liqueur, whiskey, and anise seed. Beat in eggs, then stir in the nuts.
3. Sift the dry ingredients together until well incorporated. Cover with plastic wrap and chill for about 3 hours.
4. Set oven to 375F. Butter 2 cookie sheets. Shape the dough on cookie sheets into 3 loaves, well spaced. Each loaf should be about 2 inches wide and 1/2 inch thick. Bake for about 20 minutes, until the loaves are puffed and browned.
5. When the loaves are cool enough to touch, cut each into diagonal slices about 1/2 inch thick. Lay the slices on their cut sides and toast them at 375F for an additional 15 minutes, or until lightly browned. Cool.
6. Dip biscotti in chocolate the day they are to be served. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently.
7. Remove from the heat and stir until a candy thermometer reads 85F. Holding each cookie by its bottom, gently dip the tops into chocolate.
8. Turn immediately and allow to dry, uncoated side down, on wax paper.
9. Continue untill all biscotti are topped with chocolate.
   

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1. Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and powder, and salt in a large bowl until blended.
2. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest.
3. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface.
4. Add walnuts and knead 3 minutes or until walnuts are evenly distributed.
5. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet.
6. In a small bowl, combine remaining 2 T. sugar and cinnamon.
7. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix.
8. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet.
9. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer.
10. Transfer cookies to wire rack to cool completely. Store in an airtight container.

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1. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy.
3. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips.
4. On prepared baking sheet with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar.
5. Bake logs 35 minutes, or until slightly firm to the touch.
6. Cool biscotti on baking sheet 5 minutes. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
7. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes.
8. Cool biscotti on a rack. Biscotti keep in air-tight containers 1 week and, frozen, 1 month.

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1. Finely grate the orange zest.
2. Finely chop the sliced almonds. Place them both in a medium bowl. Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest.
3. Whisk together to mix them well. In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color.
4. With the mixer at medium speed, beat in the oil and extracts. At low speed, gradually beat in the flour mixture.
5. Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough.
6. Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2 inches long.
7. Line up the whole almonds lengthwise in rows along the dough and press them well into the dough. With the palms of your hands, roll the cylinders on the counter, enclosing the almonds and maintaining the 2-inch diameters of the cylinders.
8. Place the cylinders 2 inches apart on a cookie sheet. In a small bowl, stir together the sugar and cinnamon for the topping. Beat the egg white.
9. Brush the cylinders lightly with the beaten egg white and sprinkle them with the cinnamon topping.
10. Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm.
11. Cool the cylinders on the cookie sheet for 15 minutes or until just warm.
12. Slip them off the sheet and onto a counter. With a serrated knife, cut diagonal 1/2 inch slices. Place the slices closely together on lightly buttered cookie sheets.
13. Toast the slices for about 8 minutes. Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown.
14. Transfer the cookies to wire racks to cool completely.
15. Store in an airtight container at room temperature. Keeps several months.
    

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1. In a large bowl, sift together the flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla.
2. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots.
3. On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water.
4. Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter.
5. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly.
6. Beat the remaining egg with the water and brush each cylinder with the mixture.
7. Bake in the preheated oven for 35 minutes, or until set.
8. Remove from the oven and reduce the heat to 325!F.
9. Diagonally slice the biscotti 3/4 inch thick.
10. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color.
11. Let cool and store in an airtight jar.

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1. In a large bowl, combine the flour, sugar, baking powder and orange rind and stir to mix well. Add the pecans or currants if desired and stir to mix.
2. Add the remaining ingredients and stir just until the dough holds together.
3. Turn the dough onto a lightly floured surface and shape into two 8 1/2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack.
4. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned.
5. Transfer the logs to a wire rack and allow to cool for 10 minutes.
6. Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes.
7. Transfer the biscotti to wire racks and cool completely. Serve immediately or store in an airtight container.
   

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1. Heat oven to 325. Toast hazelnuts 10-15 min. Put dry ingredients except nuts) down through espresso powder in bowl of electric mixer.
2. Combine, then toss in nuts and choc. chips.
3. In a separate bowl, lightly whisk eggs and vanilla.
4. With mixer running on low, gradually add egg mixture and mix until dough comes together.
5. Dump dough on lightly floured surface, divide into four parts, and with floured hands, roll each part into a log about 10 in. long and 2 in. in diameter.
6. Place logs 4 in. aparat on greased baking hsheets. Bake at 325 for 30-35 minutes, until sides are firm, tops are cracked. Reduce oven to 300. Let logs cool on baking sheet at least 10 min. before slicing.
7. Cut logs on a slight diagonal into 3/4 in. slices.
8. Place biscotti flat on baking sheet and dry them in oven for about 25 min., until they offer resistnce when pressed.
9. Transfer to a rack to cool. While they are cooling, melt white chocolate and spread on one cut side of each biscotti. Put them white-chocolate side down on a parchment-lined baking sheet.
10. Allow chocolate to harden. Peel biscotti from parchment and enjoy.
    

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1. Using Pillsbury Slice and Bake Sugar Cookie Dough roll out the dough using flour on a piece of waxed paper to about 1/4 inch thick.
2. With a round cookie cutter, cut dough into about 12 pieces.
3. Spray the inside of the muffin well with Pam, then fit the dough circle into the tin without any hanging over.
4. ake at 350 degrees for 15 minutes. Let cool for about 5 minutes, then turn each basket out carefully. Allow to cool completely.
5. When the baskets are completely cool, pipe a small amount of green icing into the center like grass, then add about 5
6. astel M&M's for the Easter eggs.

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If you love making cookies, you may NEED some of these books =)

Making Your Own Biscotti and Dunking Delights $9.80 With the popularity of coffee houses these days, Biscotti can now be found almost everywhere. Of course nothing tastes as good as homemade. Readers will learn how to make Italian and Swedish biscotti, Jewish maudelbrot, German zwielback, and other dunking delights.

Cookies & Biscotti By: William Sonoma, $13.27 William Sonoma makes beautiful books, and this one looks to be no exception. I don't personally have this book, but wouldn't mind at all, and it's reasonably priced.