Whiskey Truffles!

8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter
2/3 cup gingersnap cookie, crushed
3 tablespoons whiskey
1/3 cup unsweetened cocoa
1/3 cup 10x sugar

1 Melt chocolate and butter in heavy saucepan over low heat. 2 Stirring until smooth. 3 Mix in crushed cookies and whiskey. 4 Pour into a bowl, cover and chill about 45 minutes. 5 Line a cookie sheet with foil and drop truffle mixture by tablespoon, spacing apart Freeze 15 minutes. 6 Sift cocoa and 1/3 cup sugar together. 7 Roll each truffle in the sugar. 8 Place in air tight container and refrigerate. 9 Can be made up to a week before serving. 10 Let stand at room temp for 15 minutes before serving.

Double Drizzle pecan Cookies!

Ingredients
1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon Pure Vanilla Extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped pecans, toasted

CARAMEL DRIZZLE:
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners' sugar

CHOCOLATE DRIZZLE:
1 ounce semisweet chocolate
1 tablespoon butter
Directions
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.

White Chocolate Macadamia nut!

Ingredients
1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3.Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.

Fudge Filled Sandies!

Ingredients
1 cup butter, softened
3/4 cup confectioners' sugar
1 teaspoon Spice Island® Pure Vanilla Extract
2 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners' sugar

FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons light corn syrup
1 tablespoon water
1 tablespoon shortening
Directions
•In a large bowl, cream butter and confectioners' sugar until light
and fluffy. Beat in vanilla. Combine flour and pecans; gradually add
to creamed mixture and mix well.

•Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets.
Using the end of a wooden spoon handle, make an indentation in the
center of each.

•Bake at 325° for 18-20 minutes or until lightly browned. Roll
warm cookies in additional confectioners' sugar; cool on wire racks.


•In a microwave, melt chocolate chips; stir until smooth. Stir in the
corn syrup, water and shortening. Spoon or pipe into cooled cookies.
Yield: 4 dozen.

Chocolate Raspberry Sandwich Spritz Cookies!

Ingredients
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon Spice Island® Pure Vanilla Extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup seedless raspberry jam
1 cup (6 ounces) semisweet chocolate chips
Chocolate sprinkles

Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a ribbon disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate). Bake at 375° for 12-15 minutes or until edges are golden brown. Cut again if necessary. Remove to wire racks to cool.
Spread the bottom of half of the cookies with jam; top with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Place chocolate sprinkles in a bowl. Dip each end of cookies in melted chocolate, then in sprinkles. Place on waxed paper; let stand until firm. Yield: 2 dozen.

Peanut Butter Balls!!

1/2 lb. butter, softened
1 lb. peanut putter (approximately 2 cups)
1 1/2 boxes (5 1/2 cups) powdered sugar
1/2 stick of paraffin wax (gulf wax)
12 oz semi sweet chocolate chips

1) Mix butter, Peanut butter & 10x sugar till mixed (it will be dry)
2) Form mix into balls, pt toothpicks into each ball. Freeze balls 1 hour.
3) Melt 1/2 stick of paraffin wax & 12 oz chocolate chips in a double broiler.
4)Dip each ball & put on wax paper lined cookie sheet.
Refrigerate. Remove toothpicks.

Sugar Cookies & Icing!

Ingredients:
•1 cup unsalted butter, softened
•1 egg
•1 1/2 cups granulated sugar
•1 tbsp vanilla extract
•2 3/4 cups all-purpose flour
•2 teaspoons baking powder
•1 teaspoon salt

Makes: About 3 dozen cookies.
instructions
Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extract. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on uncreased cookie sheet 6-7 minutes or until cookies are lightly browned


ICING RECIPE!

Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract or vanilla extract
assorted food coloring

Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.


(I made these for my sons 1st birthday party & they were a huge hit. They weren't too crunchy & the icing wasn't overly sweet. These would have been great as a take home goodie bag. Overall these weren't hard to make at all. I used a mini chocolate chip for the duckies eyes & got the cookie cutter off amazon. It was a Wilton chick cutter, it was perfect for duckies.)