cookies

• Mix together the vanilla bean paste, white sugar, and butter until smooth and creamy, not light and fluffy. Add the salt and confectioners’ sugar until smooth. Add 1 egg yolk. Mix in the flour until just combined.
• Turn out dough onto counter to lightly knead. Divide in half and shape into long logs about 1-inch tall. Wrap dough in plastic wrap and chill for at least 3 hours, or freeze up to 2 months.
• When it is baking time, preheat oven at 350 degrees. Line a baking sheet with parchment paper.
• Place egg yolk into a small bowl or ramekin. Add a splash of water and whisk it with the yolk. Pour sanding sugar onto a plate.
• Brush the yolk down the length of a cookie log, fully coating it. Roll the log in the sanding sugar. Place on a cutting board and slice into pieces 1/2-inch thick. Place spaced out on cookie sheet. Repeat process with other log. Don’t squeeze the cookies too close, as they will spread.
• Bake for 11 to 13 minutes, until set and just turning a hint of gold. Let them set on sheet for 5 minutes, then transfer to a rack to fully cool.
• Pack cookies in a sealed container at room temperature. They will keep for at least 4 days.

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• Preheat oven at 350 degrees. Line a 13×9 pan with foil and apply nonstick spray.
• In a bowl, mix together the flour, brown sugar, baking powder, and salt. Set aside.
• In a large bowl, beat the butter, eggs, and vanilla until smooth. Gradually mix in the dry ingredients. Fold in about 2/3 of the Heath Bits.
• Scoop the thick batter into the prepared pan and level out with an uneven spatula. Sprinkle the rest of the Heath pieces over the top.
• Bake for 24 to 27 minutes. Middle should be set and pass the toothpick test. Cool to room temperature, speeding the process in the fridge if desired.
• Use the foil to lift onto cutting board to slice into bars. Store in a sealed container at room temperature. They will keep for up to 3 days.

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• Preheat oven at 350 degrees. Line a baking pan with parchment paper.
• Beat together butter and both sugars until light and fluffy. Beat in egg and syrup.
• In another bowl, combine flour, baking soda, cinnamon, ginger, salt, cream of tartar, and nutmeg. Gradually mix the dry ingredients into the wet, forming a cohesive dough.
• In a small bowl, stir together the two topping ingredients.
• Use a small cookie scoop or spoon to shape dough into round balls. Roll them in the topping to coat. Place spaced out on baking pan.
• Bake for 9-10 minutes, until set and crackled. After 5-10 minutes, move them to a cooling rack.
• Store cookies in a sealed container at room temperature.

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• In a large bowl, beat together butter, shortening, and brown sugar, until fluffy, scraping the bottom of the bowl on occasion. Add egg, molasses, and vanilla.
• In another bowl, stir together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. Gradually add the dry ingredients to the wet.
• Cover dough with plastic wrap and chill for at least two hours, or up to a day.
• Preheat oven at 350 degrees. Line a baking pan with parchment paper. Measure out topping sugar into a bowl.
• Use a scoop or spoon to form walnut-sized balls. Roll dough balls in sugar. Place them slightly spaced on pan and then compress each one; they will not spread much while baking.
• Bake for 10 to 12 minutes, until puffed and set. Let cool on pan a few minutes before transferring to a cooling rack.
• Store them in a sealed container at room temperature up to 3 days.

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• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Use kitchen shears to gently shatter apart the frozen raspberries into a measuring cup. Set cup in freezer again as the rest of the dough is formed.
• In a large bowl, beat together butter, almond butter, brown sugar, and white sugar until light and fluffy. Add in eggs, vanilla, and almond extract. Follow up with flour, baking soda, cinnamon, nutmeg, and salt. Stir in oats and pepitas until combined.
• If using, fold in the mini chocolate chips. Gently fold in frozen raspberries until evenly dispersed in the dough. Note that if an excess of raspberry bits are left until the end, the dough will be especially wet and harder to work with.
• Use a small cookie scoop or teaspoon to form balls about 1 inch apart onto the prepared baking sheet. Bake until cookies are set, 9 to 10 minutes. Chill remaining dough while a batch bakes.
• Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely. Store in a sealed container at room temperature.

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• Preheat oven at 350 degrees. Line a 13×9-inch pan with aluminum foil. Apply nonstick spray.
• In a large bowl, beat the butter and sugars until fluffy. Add the molasses, mixing until no streaks remain. Add eggs, one at a time, scraping the bottom of the bowl on occasion.
• In a separate bowl, combine the flour, cinnamon, ground ginger, salt, baking powder, baking soda, nutmeg, allspice, and cloves. Gradually add the dry ingredients to the wet. Fold in the candied ginger.
• Measure out 2 cups of the dough and set it aside.
• Press the remainder of the dough into the pan, forming an even layer.
• Time to make the cheesecake layer. Beat the cream cheese until creamy. Add the sugar and flour. Add the eggs one at a time, followed by the vanilla. The mixture should be fairly consistent in color and texture, but it’s okay if there are some small lumps.
• Use an uneven spatula to spread the cheesecake into an even layer. Crumble the reserved topping over it.
• Bake for 50 to 60 minutes; the middle should not look jiggly and should pass the toothpick test. If the top is browning too much, cover with foil.
• Cool at room temperature for about an hour, then place in fridge to completely chill for a few hours. Use foil to lift onto cutting board to slice into small pieces. Store in fridge in a sealed container.

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