cookies

• In a medium saucepan on medium heat, constantly stir together the brown sugar, honey, butter, and molasses until the sugar is dissolved. Make sure it doesn’t come to a boil. Transfer the mixture to large bowl and let it cool to room temperature.
• Add the espresso powder and egg to the cool sugar mixture. Follow that up with the ground almonds and candied orange bits.
• In a separate bowl, stir together the rest of the dry ingredients. Gradually combine the two bowls until just mixed. Lift it up and knead it for a minute or so to make sure no flour remains at the bottom.
• Wrap dough in plastic wrap and stash in the fridge for at least a day.
• Preheat oven at 325-degrees. Cover two large baking sheets with parchment paper.
• Divide dough into 4 portions. Keep the other portions chilled while rolling 1 out into a 8×6-inch rectangle. Cut (a pizza slicer or bench knife are great) into 3×1-inch bars. Transfer to baking sheet, setting them an inch apart.
• Bake for about 20 minutes, or until firm. If cooking both sheets at once, switch their positions about halfway through.
• As soon as the cookies are out, mix up the glaze. Drizzle glaze back and forth over the warm cookies. Let glaze set for an hour before packing up cookies in sealed containers.

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• Place two cookie sheets in fridge to completely chill.
• Arrange oven racks at top and bottom of oven, then set to preheat at 350-degrees.
• In a medium bowl, stir together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, honey, and vanilla. Gradually add in the dry mixture until just combined. Dough will be super-soft.
• Cookie presses vary in how they work–fill the device with dough, however required, and add decorative disk or nozzle. Press out cookie dough directly onto the cold cookie sheets, spacing 1-inch apart.
• If desired, add colorful sanding sugar or other decorations. Bake for 7 minutes. Switch placement of cookie sheets within oven. Bake for another 7 minutes, until set. Let cool on pans for about 5 minutes then transfer to racks to completely cool.
• Store in sealed containers at room temperature.

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• Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
• In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
• In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
• Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
• Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.

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• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
• In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
• Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
• Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
• Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
• Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
• Store biscotti in sealed containers at room temperature for days or weeks.

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• Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
• In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
• Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
• Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
• Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

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• Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
• Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
• In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
• In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
• Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
• Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
• If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.

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