2 cups confectioners’ sugar
4 ounces peeled and toasted hazelnuts (about 3/4 cup)
3 tablespoons Dutch processed cocoa powder
3 large egg whites, at room temperature
1/8 teaspoon fine salt

Mocha Filling:
4 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon instant espresso powder

Line 2 baking sheets with parchment paper.

Grind 1 cup of the confectioners’ sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes. Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn’t come through the strainer.

With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes. Gradually add the remaining 1 cup confectioners’ sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry. Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip. Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.

Preheat oven to 325 degrees F.

Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they’ll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.

Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature
Freshly grated zest of 2 medium oranges
2/3 cup sifted confectioners’ sugar
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups sifted flour
Confectioners’ sugar for dusting
Cookie filling, recipe follows

Preheat the oven to 325 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners’ sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners’ sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.
To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.

Filling:
1/2 cup sifted unsweetened cocoa powder
2/3 cup granulated sugar
3 tablespoons unsalted butter
1/3 cup heavy creamFilling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.

/4 cup hazelnuts, toasted, skins removed
1 cup confectioners’ sugar
1 stick plus 1 tablespoon unsalted butter, softened
1/4 teaspoon finely grated lemon zest
1/8 teaspoon salt
1 cup cake flour
1 level tablespoon cocoa powder
3 ounces bittersweet chocolate, chopped
 
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Grind the nuts with confectioners’ sugar until powdery (do not make into a paste).

Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.

Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.

In a microwave-safe bowl, melt the chocolate in the microwave.

Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a “sandwich”. Repeat.

Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.

Dough:
3/4 cup vegetable shortening
1 cup firmly packed light brown sugar
1/2 cup milk
1 egg
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
3 cups all-purpose flourFilling:
1 (1-pound) bag chocolate chips
2 cups chopped walnuts
2 cups sweetened condensed milk
1 teaspoon vanilla extract
2 (1-ounce) squares unsweetened chocolate, melted
1 teaspoon butter

Preheat oven to 350 degrees F.For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.

Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.

Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces

1 cup butter or margarine, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup chopped pecans, divided
6 (2-ounce) packages chocolate-caramel cookie bars, cut into 1-inch pieces
1 tablespoon sugar
2 (2-ounce) vanilla bark coating squares

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs, 1 at a time, and vanilla, beating until blended after each addition.

Combine flour, cocoa, and soda; add to butter mixture, beating at low speed until blended after each addition. Stir in 1/2 cup pecans. Shape 1 tablespoon dough around each candy piece, covering completely, to form balls.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar. Gently press the top of each ball into pecan mixture. Place balls, pecan sides up, 2 inches apart on baking sheets.

Bake at 375° for 7 to 10 minutes. Cool on baking sheets 2 minutes. Remove from baking sheets; cool completely on wire racks.

Melt coating squares in a saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

NOTE: For testing purposes only, we used Twix Caramel Cookie Bars.

Yield: 4 dozen

1 cup butter, softened
2/3 cup sugar
1 tsp. vanilla
1 2/3 cup flour
1/4 cup cocoa
1 cup finely chopped pecans
9 oz package chocolate kisses, unwrapped
powdered sugar to dust

Cream butter, sugar and vanilla with mixer in a large bowl. Gradually add in flour and cocoa until well blended. Add nuts and beat on low until mixed. Chill for several hours.

Preheat oven to 375*F.

Wrap one tablespoon of dough around each chocolate kiss, covering completely and forming a ball. Place on ungreased cookie sheet and bake for 10 to 12 minutes. Cool slightly, then remove from pan with a wide spatula to wire racks. Dust with powdered sugar.

Makes 4 1/2 dozen cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup sour cream
1 egg yolk
1 teaspoon vanilla extract
filling and drizzle:
1/3 cup raspberry-chocolate bits
1/3 cup red chocolate coating disks (see Note), for drizzle

Directions
1. Cookies: In small bowl, mix flour and salt.
2. In medium-size bowl, beat together sugar, butter, sour cream, egg yolk and vanilla until creamy and smooth, about 2 minutes. Stir in flour mixture. Shape into disk; wrap in plastic wrap; refrigerate several hours or overnight.
3. Heat oven to 350º. Lightly grease 2 baking sheets.
4. Filling: Roll out dough on lightly floured surface to 3/8-inch thickness. Cut into rounds with 2 1/2-inch-round cookie cutter. Place 1/2 teaspoon raspberry-chocolate bits in center of each. Moisten edges of rounds; fold in half; press edges together. Place on prepared baking sheets.
5. Bake in 350° oven for 10 to 12 minutes or until lightly browned at edges. Transfer cookies to wire rack; let cool.
6. Drizzle: Melt disks following directions. Drizzle over cookies. Store airtight at room temperature for 1 week.

Note: Chocolate coating disks available from Wilton, www.wilton.com.

1 cup powdered sugar
1 cup whipping (heavy) cream
2 eggs
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (7 ounce) package almond paste (7 or 8 ounces)
3/4 cup butter or margarine, softened
Easy Glaze (recipe follows)

EASY GLAZE
1 cup powdered sugar
6 teaspoons milk (6 to 7 teaspoons)

Directions
Mix powdered sugar, whipping cream and eggs in large bowl with spoon. Stir in flour, baking powder and salt (dough will be stiff). Cover and refrigerate about 1 hour or until firm.

Heat oven to 375º. Break almond paste into small pieces in medium bowl; add butter. Beat with electric mixer on low speed until blended. Beat on high speed until fluffy (tiny bits of almond paste will remain).

Roll one fourth of dough at a time into 10-inch circle on lightly floured surface. Spread one fourth of almond paste mixture (about 1/2 cup) over circle. Cut into 12 wedges. Roll up wedges, beginning at rounded edge. Place on ungreased cookie sheet with points underneath. Repeat with remaining dough and almond paste mixture. Bake 14 to 16 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Glaze.

EASY GLAZE:

Mix ingredients until smooth and thin enough to drizzle.

Pastry Dough:
1/2 Cup Butter or margarine, Softened
3 Ounces Cream cheese
1 Cup Flour

Filling:
1/4 Cup Raspberry preserves
1/2 Cup Sugar
1/2 Cup Almond paste, 2-ounces
2 Egg yolks
3 Tablespoons Flour
2 Tablespoons Milk
1 Tablespoon Orange juice

Recipe Directions
Pastry Dough:
Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins.

Fill with Almond-Raspberry Filling:
Put 1/2 teaspoon raspberry preserves into each unbaked shell. Use your fingers to combine sugar and almond paste. Add egg yolks one at a time. Beat well as you add each yolk. Blend in other ingredients. Spoon into shells. Bake in a 400 oven for 15 minutes.
Cool before removing from pan.

Store in refrigerator or freeze.