Bready or Not

• In a medium saucepan on medium heat, constantly stir together the brown sugar, honey, butter, and molasses until the sugar is dissolved. Make sure it doesn’t come to a boil. Transfer the mixture to large bowl and let it cool to room temperature.
• Add the espresso powder and egg to the cool sugar mixture. Follow that up with the ground almonds and candied orange bits.
• In a separate bowl, stir together the rest of the dry ingredients. Gradually combine the two bowls until just mixed. Lift it up and knead it for a minute or so to make sure no flour remains at the bottom.
• Wrap dough in plastic wrap and stash in the fridge for at least a day.
• Preheat oven at 325-degrees. Cover two large baking sheets with parchment paper.
• Divide dough into 4 portions. Keep the other portions chilled while rolling 1 out into a 8×6-inch rectangle. Cut (a pizza slicer or bench knife are great) into 3×1-inch bars. Transfer to baking sheet, setting them an inch apart.
• Bake for about 20 minutes, or until firm. If cooking both sheets at once, switch their positions about halfway through.
• As soon as the cookies are out, mix up the glaze. Drizzle glaze back and forth over the warm cookies. Let glaze set for an hour before packing up cookies in sealed containers.

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• Place two cookie sheets in fridge to completely chill.
• Arrange oven racks at top and bottom of oven, then set to preheat at 350-degrees.
• In a medium bowl, stir together flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, honey, and vanilla. Gradually add in the dry mixture until just combined. Dough will be super-soft.
• Cookie presses vary in how they work–fill the device with dough, however required, and add decorative disk or nozzle. Press out cookie dough directly onto the cold cookie sheets, spacing 1-inch apart.
• If desired, add colorful sanding sugar or other decorations. Bake for 7 minutes. Switch placement of cookie sheets within oven. Bake for another 7 minutes, until set. Let cool on pans for about 5 minutes then transfer to racks to completely cool.
• Store in sealed containers at room temperature.

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• 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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• Heavily apply nonstick spray to the jelly roll pan.
• In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
• Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
• Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
• Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.

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• Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
• In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
• Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
• Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
• Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
• Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

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• Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
• In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
• Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
• Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.

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