Makes approximately 2 dozen cookies. Ingredients2 Tablespoons Granulated Sugar 2 Large Eggs 1 Cup Milk 1 Cup Flour ¼ Teaspoon Table Salt 1 Teaspoon Clear Almond Extract DirectionsPlace approximately 2” of vegetable oil in deep fryer, electric frying pan, or saucepan. Using a candy thermometer, heat the oil to 375 degrees. Securely attach desired rosette mold to handle and immerse in hot oil until thoroughly heated. Lift iron out and shake off excess oil. Dip iron into batter

Makes approximately 6 dozen 2” cookies. Ingredients ½ Cup Granulated Sugar 1 Cup Packed Brown Sugar 1 Cup Creamy Peanut Butter 1 Cup Butter, Softened 2 Eggs 3 Cups All-Purpose Flour 1-1/2 Teaspoons Baking Soda 1 Teaspoon Baking Powder 2 Tablespoons Granulated Sugar (for rolling) About 7 dozen Hershey’s Kisses Milk Chocolates DirectionsHeat oven to 375 degrees. In large bowl, beat ½ cup granulated sugar, brown sugar, peanut butter, butter and eggs on medium speed. Mix flour, b

Makes about 9 to 10 dozen cookies. Ingredients3-1/2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1-1/2 Cups Butter, Softened 1 Cup Granulated Sugar 1 Egg 2 Tablespoons Milk 1-1/2 Teaspoon Clear Almond Extract DirectionsPreheat oven to 350 degrees. In medium bowl, combine flour and baking powder and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add egg, milk and almond extract. Gradually add flour mixture, mixing until dough is smooth. Do not chi

Makes 48 small 2” cookies.Ingredients ¾ Cup Sugar 2 Teaspoons Cornstarch 4 Large Egg Whites ½ Teaspoon Peppermint Extract 1/8 Teaspoon Table Salt ¼ Teaspoon Green Food Coloring 1-1/2 Cups Mini Semi-Sweet Chocolate Chips Directions Adjust oven racks to upper-middle and lower-middle positions. Pre-heat oven to 225 degrees. Line two baking sheets with parchment paper. Combine sugar and cornstarch in a small bowl and set aside. Beat egg whites, peppermint extract and salt at high

Preparation Preheat the oven to 300 degrees. Set the oven shelves in the center and lowest racks. Take two sheets of parchment paper and, using a pen that shows on the other side of the paper, trace circles around bowls, cookie cutters, scone cutters or glasses as follows Tray 1: 6”, 4”, and 2” diameter rounds Tray 2: 5”, 3”, 1” diameter rounds Turn the paper over and bake on the unmarked side (otherwise pen may stain the pavlova. Make the Meringue for Pavlova: Ingredients 2/

Preparation: Waterproof a 9" springform pan by placing two 18" x 18" pieces of aluminum foil on a flat surface underneath the pan so they form a “T”, then gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. Line bottom of springform with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. Preheat oven to 350°F, with the oven rack in lower third of oven. Fill a roasting pan with 1-1/2 inches w

For the Crust: Ingredients: 2-1/2 Cups Flour 2 Tablespoons Sugar 1 Teaspoons Salt 8 Tablespoons Chilled Shortening 12 Tablespoons Chilled Unsalted Butter ¼ Cup Water ¼ Cup Vodka Directions: Process 1-1/2 cups flour, salt, and sugar in food processor until combined, about two one-second pulses. Add small cubes of butter and shortening and process until starts to collect in uneven clumps, about 15 seconds. Scrape bowl with rubber spatula and redistribute the dough evenly around