Ginger Bread Cookies (Martha Stewart)

• 6 cups sifted all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 sticks butter (real unsalted butter is the ONLY way to go w/these.  Margarine just doesn't cut it)

Cream together:

• 1 cup dark brown sugar
• 4 tsp ginger
• 4 tsp cinnamon
• 1 1/2 tsp ground cloves
• 1 tsp pepper
• 1 1/2 tsp salt
• 2 large eggs
• 1 cup molasses

Directions:

If you don't have a Kitchenaid mixer, be forewarned this dough is thick and stiff.  I divide everything in half to mix it initially and then combine all to make a whole mix.   However you do it, once the dough is mixed, divide into thirds and wrap in Saran.  Chill at least one hour, then when you're ready to bake, knead the dough until it reaches a maleable consistency, roll it out and cut your shapes.   Bake approx 15 minutes per batch at 350 degree.

Every christmas I send out baked goods to friends and relatives who live out of state, and since I'm from Idaho I send "Idaho Gingerbread Cookies".   I like a big cookie, but finding the right size cutter just wasn't happening so I found a really large tin cookie cutter and formed my own cutter with a pair of pliers.   It worked perfectly.   

After cutting out the shape, I used a butter knife to press in mountains and valleys.   Blue colored icing worked perfectly for the snake river, and I used a small paintbrush dipped in a watered down icing to dab snow patches which I then dusted with sugar.  Some well placed nuts, candy trees add to the cookie fun, and were attached with royal icing.

Finally as a finishing touch, I dipped the bottom edge of the state (cookie) in chocolate and then pressed the chocolate in mixed nuts.   These cookies were humongous hits and have become a signature cookie for me.    Now I have to decide how I'm going to make Colorado cookies!

Sugar Cookies (family collection)

Iced, glazed or even dipped in chocolate...this is the sugar cookie recipe I grew up with. Roll out chilled dough to desired thickness. (thin for crispy cookies, thicker for sumptious cookies).

This dough is malleable which makes it perfect for a wide variety of cutters. The pressed santa clause is one I remember making back in the 1970's. These are glazed w/the bottom & edges coated in white chocolate.  Decadent, and delicious!

The finished cookies are excellent for shipping, holding up extremely well when opened.

Ingredients:

(cream together)

• 1 cup sugar
• 1 1/2 tsp vanilla
• 1 egg
• 1/2 cup sour cream
• 1/2 cup shortening
  
  
• 2 plus 3/4 cup flour
• 1/2 tsp salt
• 1 plus 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup shortening

Directions:
Cream wet ingredients, mix in dry ingredients. Dough will be sticky, so cover with saran wrap and refrigerate several hours.
Once dough is sufficiently chilled, add a little flower and knead until texture is smooth and almost spongy. Roll and cutout desired shapes.

Lightly grease cookie sheet and bake at 350 for 10 minutes until lightly brown.

Fruit Cake Cookies (Ina Garten)

Ingredients:

• 1/2 pound dried figs
• 1/4 pound raisins
• 2 ounces candied cherries, coarsely chopped
• 2 ounces dried apricots, coarsely chopped
• 1 tablespoon honey
• 2 tablespoons dry sherry
• 1 tablespoon freshly squeezed lemon juice
• 6 ounces chopped pecans
• Kosher salt
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1/2 teaspoon ground cloves
• 1/2 cup superfine sugar
• 1/3 cup light brown sugar, firmly packed
• 1 extra-large egg
• 2 2/3 cups all-purpose flour

Directions:

Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't overmix! Add the fruits and nuts, including any liquid in the bowl. Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.

With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.