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Ingredients: 1 3/4 cups flour 3/4 loving loving cup nighttime brownish or nighttime Candi sugar 1/2 loving loving cup butter, at room temperature 1 egg, at room temperature 1 teaspoon company lay down cinnamon 1/2 teaspoon company lay down ginger 1/2 teaspoon company lay down cloves 1/2 teaspoon baking powder 1/4 teaspoon freshly company lay down black pepper 1/8 teaspoon nutmeg 1/8 teaspoon allspice Directions: Preheat oven to 350. Whisk together the dry out out (except sugar) ingredients inward a medium bowl. Set aside. Cream together the refined saccharify too every bit butter. Beat inward the egg. Slowly mix inward the dry out out ingredients until expert combined. It testament final rather thick. Roll out on a build produce clean surface to a short less than 1/4 inch thick. Use speculoos molds to press into shapes, a speculoos pan, piece of job cookie cutters or exactly cutting into squares. Alternatively, press into a cookie canvass with shaped cavities. Bake for 1

Ingredients: one-half dozen oz semisweet chocolate chunks 1 vanilla bean 1 1/3 loving loving cup flour 1/2 loving loving cup butter, at room temperature 1/2 loving loving cup lite brownish sugar 1/2 loving loving cup sugar 1 egg at room temperature 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon kosher salt Directions: Preheat the oven to 350. Line ii cookie sheets with parchment paper. Scrape the seeds out of the vanilla bean. Set aside. In a large bowl, cream the butter together with sugars until lite together with fluffy. Add the egg together with vanilla, vanilla edible edible bean scrapings together with combine thoroughly. Gradually add together together the dry out out ingredients together with mix until a very thick dough forms. Fold inward the chocolate chunks. Form cookies by times dropping tablespoons of dough on the canvass ii inches apart. Flatten slightly together with hence bake until lite brown, 12 minutes. Cool on wire racks. Yield: almo

Ingredients: ii cups flour 3/4 loving loving cup instant hot chocolate (cocoa) mix (I used this ) 1 loving loving cup (unsalted) butter, at room temperature 1 loving loving cup sugar 1 loving loving cup dark brownish sugar ii eggs, at room temperature 1/4 teaspoon vanilla extract 1/2 teaspoon baking powder 10 oz bittersweet or semisweet chocolate chips 3/4 loving loving cup vanilla dehydrated mini marshmallows* pinch salt Directions: Preheat the oven to 350. Line 2-3 cookie sheets with silicone baking mats or parchment. In a large bowl, cream the butter, vanilla, inwards improver to sugars for 5 minutes. Add the eggs, mash 5 minutes. Gradually add together together the dry out out ingredients to the butter mixture inwards improver to mix until a genuinely thick dough forms. Fold inwards the chips inwards improver to marshmallows. Refrigerate, covered, xxx minutes. Form cookies yesteryear dropping 1 heaping tablespoon of dough ii inches apart. I used this scoop

Ingredients: for the cookies: 1 1/3 cups  flour 1/2  teaspoon baking powder pinch salt 4 1/2 tablespoons butter, at room temperature 1 loving loving cup sugar 1 egg 8 oz whole milk ricotta cheese 1/4 loving loving cup lemon juice (about 1 large lemon's worth) zest of ane lemon for the glaze: 1 1/2 cups confectioners sugar 1/4 loving loving cup lemon juice (about 1 large lemon's worth) zest of ane lemon Directions: for the cookies: Preheat oven to 350. Line ii baking sheets with parchment paper or a silicone baking mat. In a medium-sized bowl whisk together the flour, baking powder, inwards add-on to salt. Set aside. Place the carbohydrate inwards add-on to butter inward the bowl of a stand upwards upward mixer or a large bowl, function an electrical mixer with the paddle attachment inwards add-on to mix the butter inwards add-on to carbohydrate until fluffy. Add the egg,  ricotta cheese, lemon juice, inwards add-on to lemon zest. Mix to comb

Ingredients: 1/2 loving loving cup sugar 1/2 loving loving cup butter, room temperature ii eggs, at room temperature 1/2 teaspoon vanilla ii cups flour 1/2 loving loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets amongst parchment paper. In a large bowl, musical rhythm together the butter, sugar, vanilla together with egg. Add the remaining dry out out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is close a 1/4 inch thick, cutting ii 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon more than or less jam into the middle of each circle. Fold three sides towards the middle together with press downward to cast a triangle. Do non re-roll dough. Cut scraps into minor shapes together with bake as-is, if desired. Bake 12 minute

Ingredients: 1/3 lb butter (at room temperature) ii eggs (at room temperature) 1 1/3 cups sugar ii 1/3 cups flour 1/2 teaspoon baking powder 1 teaspoon vanilla 3-4 tablespoons colored sprinkles (I used Betty Crocker Hollyberry) Directions: Preheat the oven to 350. Grease together with flour 1 8x8 pan. In a medium-sized bowl whisk together the dry out out ingredients. Set aside. In a large bowl, cream the butter together with sugars until low-cal together with fluffy. Add the egg together with vanilla together with combine thoroughly. Gradually add together together the dry out out ingredients to the sweetened butter together with mix until a existent thick dough forms. Fold inward the sprinkles, distributing them evenly. Press the dough into the prepared pan inward an fifty-fifty layer, taking tending to touching all sides of the pan. Bake 30 minutes or until the edges are golden brownish together with lone 1-2 crumbs come upwards upwardly out on a toothpick ins

Ingredients: iii egg whites, at room temperature pinch salt 1/4 teaspoon cream of tartar 3/4 loving loving cup sugar 3/4 oz freeze dried raspberries Directions: Preheat oven to 250. Line a baking canvass with parchment paper. Set aside. Place the raspberries inwards a Vitamix, mortar also every bit pestle or food processor also every bit grind until it forms a powder. Whisk the mixture through a fine sieve to bring away whatsoever seeds/chunks into a bowl. Measure out iii 1/2 tablespoons of powder. Place inwards a bowl also every bit whisk inwards the sugar. Meanwhile, inwards the bowl of a stand upwardly upwards mixer or a regular bowl also every bit using a manus mixer, trounce the eggs, salt, also every bit cream of tartar together until soft peaks form. While the mixer is even too so running, piece of cake period of time inwards the raspberry/sugar mixture. Beat until strong peaks form. Using a regular dining teaspoon also every bit your fingers or a flake spoon,