• 1 cup sugar
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 cup chopped walnuts or pecans
• 1 cup snipped dates
• 1 cup shredded coconut
• sugar for rolling

Prepartion:

1. Beat eggs well, then add sugar gradually while beating until fluffy.
2. Stir in remaining ingredients and turn into ungreased 2-quart casserole.
3. Bake in preheated 350 oven for 30 minutes.
4. Remove from oven and stir well with wooden spoon.
5. Cool, form into small balls, and roll in additional sugar.
6. Cool throughly.

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• 1 (14 1/2 ounce) package gingerbread cake and cookie mix
• 1/3 cup lukewarm water
• About 18 wooden sticks with rounded ends
• Sugar
• Easy Pink Frosting — (recipe follows)
• Candy-coated chocolate candies, candy corn, licorice or gumdrops, if desired

EASY PINK FROSTING

• 1 cup vanilla ready-to-spread frosting
• 2 drops red food color

Mix gingerbread mix (dry) and water in large bowl with spoon. Cover dough with plastic wrap and refrigerate about 15 minutes or until slightly firm.

Heat oven to 375º. Shape dough into 1 1/4-inch balls. Insert wooden stick into side of each ball until tip of stick is in center of ball. Place balls about 2 inches apart on ungreased cookie sheet.

Press bottom of glass into dough to grease, then dip into sugar; press on balls to flatten slightly. Bake 8 to 10 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet with spatula to wire rack. Cool completely. Spread Easy Pink Frosting over each cookie with knife, then immediately top with candies to make a face design or decorate as desired.

EASY PINK FROSTING:

Mix ingredients until pink and smooth.

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• 4 (1-ounce) squares unsweetened chocolate
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/4 cups vegetable shortening
• 2 cups sugar
• 2 large eggs
• 1/3 cup light corn syrup
• 2 1/2 tablespoons water
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• Additional sugar for rolling

1. Melt chocolate squares in the top of a double boiler over simmering water; set aside to cool.
2. Preheat oven to 350 F. In a small bowl whisk together the flour, baking soda and salt; set aside.
3. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
4. Add eggs and blend well.
5. Add reserved chocolate, corn syrup, water, and extracts and blend well.
6. Stir in flour mixture until just blended.
7. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

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• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1/4 cup unsulfured molasses
• 2-1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1-1/2 teaspoon baking soda
• extra granulated sugar

1. Preheat oven to 350 F.
2. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined.
3. Add the remaining ingredients and mix until well combined.
4. Roll dough into 1-inch balls and roll in the extra granulated sugar.
5. Place balls on ungreased baking sheet.
6. Bake for 5 – 7 minutes until barely turning brown.
7. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

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• 1-1/4 cup soft butter
• 1/2 cup shortening
• 1 cup granulated sugar
• 2 eggs
• 3/8 teaspoon LorAnn almond oil (www.Lorannoils.com) or 2 to 3 tsp. almond extract
• 1 cup finely ground blanched almonds
• 3-1/2 cups sifted flour
• Confectioners’ sugar

1. Cream shortening, butter and granulated sugar; add eggs and beat until light.
2. Mix in almond oil and ground almonds.
3. Add flour to creamed mixture and mix thoroughly. Chill dough or not.
4. When ready to bake, preheat oven to 325 F.
5. Scoop dough into small balls (I use a 1-1/4″ ice cream type scoop) and place on ungreased baking sheets about 2″ apart.
6. Slightly flatten top with a dampened cloth-covered glass.
7. Bake until set but not brown, about 14-16 minutes.
8. Sift confectioners’ sugar over cookies as soon as you take them out of the oven.
9. Cool on cookie sheet.
10. When thoroughly cool, but not cold enough to stick to cookie sheet, remove cookies from cookie sheet and roll in additional confectioners’ sugar.

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