cookies

• 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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• In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
• In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
• Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips and nibs. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
• When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
• Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
• Store cookies will keep in a sealed container, between waxed paper or parchment layers. Coffee and chocolate flavors will likely deepen after a day,.

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• In a food processor or by knife, finely chop macadamia nuts, followed by the chocolate chips. Set aside. (If these are not in fine pieces, the dough will fall apart when sliced.)
• In a large bowl, cream together butter and sugar until light and fluffy. Beat in maple syrup.
• In a separate bowl, stir together the flour, spices, salt, and baking soda. Gradually work this into the creamed mixture. Fold in the nuts, chocolate, and candied ginger until incorporated.
• Divide dough in half and shape into foot-long logs. Encase in plastic wrap. Chill at least two hours, or freeze for later baking.
• Preheat oven at 350-degrees. Unwrap log and cut dough into 1/4-inch thick medallions, reshaping with fingers as needed. Place spaced out on parchment-covered cookie sheet.
• Bake for 10 to 12 minutes, until set with a firm, golden base. Cool on pan for 5 minutes then move to rack to completely cool.
• Cookies keep for at least 3 days in sealed containers at room temperature.

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