Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 2/3 cup unsulfured molasses
• 1/4 cup finely minced crystallized ginger

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
3. In a large bowl, with an electric mixer, beat together the butter and sugar on medium speed until light, 2 to 3 minutes. Beat in the molasses. On low speed, gradually beat in the flour mixture just until mixed. The dough will be medium-soft. If it is too sticky to handle, refrigerate for at least 30 minutes.
4. Pinch off pieces of the dough and roll into balls slightly smaller than 1 inch in diameter between your palms. Place on the prepared cookies sheets, spacing them 1 1/2 inches apart. Press each ball lightly with the bottom of a drinking glass, then top each cookie with a few pieces of crystallized ginger.
5. Bake in the center of the oven until slightly flattened, crackled on top, and golden on the bottom, 9 to 11 minutes. Let cool on the cookie sheets for 2 minutes, then transfer to  wire racks to cool completely.

http://makegreatcookies.com/double-gingersnaps/

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Ingredients

Crust:
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into chunks
• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
Filling:
• 3/4 cup dried apricots, chopped
• 3/4 cup water
• 1 cup apricot preserves
• 1/4 cup firmly packed dark brown sugar
• 4 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Lightly grease or spray a 9-inch square baking pan.
2. Prepare the crust. In a food processor, combine the butter, flour, and sugar and pulse for a few seconds until a crumbly dough forms. Remove half of the mixture from the processor and set aside to use for the topping. Pat the remaining half of the mixture evenly over the bottom of the prepared baking pan.
3. Bake in the center of the oven until lightly golden, about 20 minutes.
4. While the crust is baking, prepare the filling. In a heavy, medium saucepan, combine the dried apricots and water over medium heat. Cook until all of the water is absorbed and the apricots are soft, about 8 minutes. Remove from the heat and let cool for 5 minutes.
5. Transfer the apricots to the food processor and process to a smooth paste. Add the apricot preserves, brown sugar, eggs, salt, and vanilla and process until thoroughly combined.
6. Remove the crust from the oven. Using a rubber or icing spatula, carefully spread the filling evenly over the hot crust. Then sprinkle the reserved crust mixture evenly over the filling.
7. Return the pan to the oven and bake until the top is golden brown, 35 to 45 minutes. Let cool completely in the pan on a wire rack. Using a sharp knife, cut into bars, dipping the knife into hot water and wiping it dry before each cut. Carefully remove the bars from the pan with a small offset spatula or an icing spatula.

http://makegreatcookies.com/313-2/

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Ingredients

• 1 3/4 cups sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup vegetable shortening
• 2 large eggs
• 2 teaspoons rum extract

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a small bowl, stir together 1/4 cup of the sugar, the cinnamon, and the nutmeg. Set aside.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
4. In a large bowl, with an electric mixer, beat together the butter, shortening, and the remaining 1 1/2 cups sugar on medium speed until light, 2 to 3 minutes. Beat in the eggs, one at a time, beating well after each addition, then beat in the rum extract. On low speed, gradually beat in the flour mixture just until mixed.
5. Pinch off pieces of the dough and roll into 1 1/4-inch balls between your palms. (If the dough is too soft to handle, refrigerate it for 15 to 30 minutes and try again.) Roll the balls in the cinnamon-nutmeg sugar to coat evenly. Place on the prepared cookie sheets, spacing them at least 1 1/2 inches apart.
6. Bake in the center of the oven until golden and cracked on top, 10 to 12 minutes. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to cool completely.

http://makegreatcookies.com/eggnog-snickerdoodles/

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup vegetable shortening
• 1/2 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375ºF. Lightly grease or spray cookie sheets.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, shortening, peanut butter, and granulated and brown sugars on medium speed until light, about 2 minutes. Beat in the egg, then the vanilla. On low speed, gradually beat in the flour mixture just until mixed. The dough will be stiff.
4. Pinch off pieces of the dough and roll between your palms into 1 1/8-inch balls. Place on the cookie sheets, spacing them about 1 1/2 inches apart. Press the tines of a fork into the top of the cookie, then press again at right angles, to make a crosshatch design.
5. Bake in the center of the oven until the edges are beginning to turn golden, 8 to 10 minutes. Let cool on the cookie sheets for about 1 minute, then transfer to wire racks to cool completely.

http://makegreatcookies.com/peanutbuttercookie/

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Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 3/4 cups all-purpose flour
• 2 tablespoons unsweetened cocoa
• 1 cup ground almonds
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Grated zest of 1 lemon
• 3 egg yolks
• 1 teaspoon vanilla
• 1 jar (12 ounces) seedless raspberry jam
• Sifted confectioners' sugar

Instructions

1. Preheat oven to 350 degrees F. Use a nonstick 9-inch square baking pan, or use a regular pan and lightly grease or spray it.
2. Mix butter and flour on medium speed until well blended. Mix in cocoa, almonds, sugar, cinnamon, cloves, salt, lemon zest, egg yolks, and vanilla to make a soft dough. Gather dough into a ball. Divide it in half.
3. Gently pat half of the dough into the baking pan, building up a 1/2-inch ridge around edges. Using the back of a spoon, spread jam evenly over crust. Set aside.
4. Roll remaining dough between 2 sheets of waxed paper to 1/4-inch thickness. (If dough is too soft and sticky to roll, wrap in plastic wrap or foil and refrigerate for 30 minutes.) Remove top sheet of waxed paper and cut dough into 1/4-inch-wide strips. Place dough strips over jam-filled crust in a lattice design. It will be necessary to piece together some of the strips to make them fit.
5. Bake in the center of the oven for 40 minutes, or until lattice crust is firm. Remove from the oven and let cool in the pan. Cut into rectangles or squares, and remove from pan carefully with a wide knife.

http://makegreatcookies.com/linzer-bars/

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Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 (12-ounce) package (2 cups) semisweet or bittersweet chocolate chips
• 1 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease or spray cookie sheets.

2.  

3. Whisk together the flour, baking soda and salt. Set aside.

4.  

5. In a large bowl, cream the butter with the sugars until light, about 2 minutes. Beat in the vanilla and eggs. On low speed, beat in the dry ingredients just until mixed. Stir in the chocolate chips and nuts.

6.  

7. Drop by heaping tablespoonfuls onto the cookie sheets. Bake for 9 to 11 minutes, or until golden. Let cool on the cookie sheets for 2 minutes, then transfer to wire racks to finish cooling.

8.  

9.  

http://makegreatcookies.com/classic-chocolate-chip-cookie-revised/

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Ingredients

• 1 large (11-ounce) bag butterscotch morsels (chips)

• 1/3 cup unsalted butter
• 1/4 teaspoon vanilla extract
• 1 1/3 cups finely crushed unsweetened toasted oat cereal, or as needed
• 1 cup ground pecans, preferably toasted

• Milk or water, if needed

  Place the butterscotch morsels and the butter in a medium-size microwave-proof bowl and microwave on medium-high (70%) power for about 1 minute, or until mostly melted. Stir until melted and smooth.
• Stir in the remaining ingredients, mixing well. The mixture should be moist and a bit crumbly, and stick together easily when you gather it between your fingers. If it is too dry, add a teaspoon or two of milk or water. If it is too wet and sticky, add a bit more crushed cereal.
• Roll into 1-inch balls. Place on a buttered or waxed paper-lined plate and refrigerate for at 30 minutes, or until firm.

Instructions

1. 1 large (11-ounce) bag butterscotch morsels (chips)

2. 1/3 cup unsalted butter
3. 1/4 teaspoon vanilla extract
4. 1 1/3 cups finely crushed unsweetened toasted oat cereal, or as needed
5. 1 cup ground pecans, preferably toasted

6. Milk or water, if needed

   Place the butterscotch morsels and the butter in a medium-size microwave-proof bowl and microwave on medium-high (70%) power for about 1 minute, or until mostly melted. Stir until melted and smooth.
7. Stir in the remaining ingredients, mixing well. The mixture should be moist and a bit crumbly, and stick together easily when you gather it between your fingers. If it is too dry, add a teaspoon or two of milk or water. If it is too wet and sticky, add a bit more crushed cereal.
8. Roll into 1-inch balls. Place on a buttered or waxed paper-lined plate and refrigerate for at 30 minutes, or until firm.

http://makegreatcookies.com/no-bake-butterscotch-pecan-cookies/

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Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 (12-ounce) package (2 cups) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Instructions

1. Preheat the oven to 375 degrees F.
2. Whisk together the flour, baking soda and salt in a small bowl. In a large mixer bowl, beat the butter, granulated sugar and brown sugar until light and creamy. Beat in the vanilla, then add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate morsels and nuts. Drop by rounded tablespoonfuls onto ungreased baking sheets.
3. Bake for 9 to 11 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then remove cookies to wire racks to cool completely.
4. Pan cookie variation: Grease a 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

http://makegreatcookies.com/toll-house-chocolate-chip-cookie/

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Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 1 3/4 cups sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/4 teaspoon orange extract (or vanilla)
• 1/4 teaspoon salt
• 3 1/4 cups all-purpose flour

Instructions

1. On medium-high speed, cream butter and cream cheese until smooth. Add sugar and cream until light.
2. Beat in egg yolk, vanilla and orange extracts, and salt until well blended.
3. Add flour and beat at low speed until flour is thoroughly incorporated. Dough will be soft and sticky.
4. Divide dough into 2 parts and scrape onto plastic wrap. Wrap tightly and refrigerate for 6 to 8 hours or overnight, until firm.
5. Roll out on a floured board or pastry cloth to 1/8-inch thickness. Cut into shapes as desired. If dough begins to stick, return to refrigerator until it firms up again.
6. Bake on lightly greased cookie sheets in a preheated 350-degree oven for 9 to 12 minutes, depending on size. Or, cut and bake as directed in recipe.

http://makegreatcookies.com/cream-cheese-sugar-cookies/

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