Directions
Heat oven to 400. Mix thoroughly butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased baking sheet.

Bake 10 to 12 minutes or until set but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again.

Makes 4 dozen

Cream butter and sugar until very soft; mix in the ground almonds, salt, vanilla and flour. The dough will be rather firm.

Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape.

Place these 1-inch apart on greased baking sheets. Bake at 350F for 15 to 20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar.

Preparation :
Mix all of the ingredients thoroughly. Shape into sticks the size of fingers. Roll in coconut if desired. Chill in refrigerator.

Makes about 4 dozen.

Preheat oven to 350 degrees F. In a mixer with a paddle attachment,
add the sugar and the butter. Mix until light and fluffy. Add the
egg, vanilla and almond extracts and mix to incorporate. Sift together
the baking powder and the flour. Add the flour mixture. Mix until
combined. Using a cookie press, press cookies onto ungreased cookie
sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes,
or until firm, but not yet browning.

Yield: approximately 4 dozen

1. Mix margarine, shortening, sugar, honey, eggs and vanilla.
2. Add flour, soda and salt. Add flour and chill the dough for
at least 1 hour.
3. On waxed paper roll out the dough and cut shapes with cookie
cutters. Then cut out areas for “windows”.
or
Roll dough into “snakes”. Shape the snakes into cookies–leaving
some open spaces.
4. Place the cookies on a well-greased cookie sheet. Fill the
openings with crushed hard candies or a whole life saver.
5. Bake at 350 degrees for 7-8 minutes. Let cookies cool for 5
minutes before removing them from the cookie sheet.

1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large bowl break up the almond paste. Add the softened butter,
sugar, eggs and almond extract. Beat batter until light and fluffy.
Beat in the flour and the salt. Split the batter into thirds and add
enough of the three different food colorings to each third to color
the batter nicely. Spread the batters into three 9×13 and 1/4 inch
deep aluminum baking pans. Be sure the batter is only about 1/8 inch
thick or it will rise too high.
3 Bake at 350 degrees F (175 degrees C) for 12 to minutes. Cool.
4 Remove baked and cooled cakes from pans and place on a cookie sheet
or cutting board. Heat the jam and spread between the layers as you
stack them. Spread the melted chocolate over the top layer and
refrigerate. When stiff remove cookies from the refrigerator and let
chocolate soften slightly before cutting into small rectangles.

Cream butter and sugar. Add orange rind and egg yolks, beat well. Add flour mixed with salt, baking powder and orange juice. Fold in stiffly beaten egg whites. Drop by spoonfuls onto greased baking sheet. Bake at 350 defrees for 10-12 minutes.

Makes 2 dozen

Preheat oven to 350 F. Cream shortening and butter. Add brown sugar and granulated sugar. Beat in eggs, one at a time, scraping sides of bowl. Add carrots, walnuts and coconut, if desired. Sift together flour, baking powder, baking soda, salt and cinnamon in separate bowl. Slowly add to wet ingredients until all dry ingredients are well blended. Chill for one hour. Drop by tablespoons about 2 inches apart on cookie sheet. Bake 8 to 10 minutes until golden brown around edges. Cool on wire racks.

Makes 4 dozen

DIRECTIONS:
1. Preheat oven to 350F. Line a 9-inch square baking pan with nonstick foil. In a bowl, mix crumbs and sugar; stir in butter. Press onto bottom of pan, in an even layer. Bake 8 minutes. Cool on rack.

2. In a saucepan, heat 8 oz of the heavy cream until just below a simmer; remove from heat. Add chocolate; whisk until smooth. Pour onto crust. Refrigerate 1 hour.

3. In a bowl, mix remaining 8 oz of the heavy cream with the light cream; add pudding mix. Beat on high speed until thick, stiff peaks form. Spread mixture on chocolate layer evenly. Sprinkle top with pistachios. Cover and freeze 8 hours. Lift bar from pan; let sit at room temperature. Cut into 12 bars while still partly frozen. Store bars in a freezer container and refreeze. Serve bars partly frozen or fully thawed.