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..:::::For the Holidays:::::..

Italian Fudge Filled Cookies ............................................................................................ 2

Italian Cherry Cookies ..................................................................................................... 2

Crisp Chocolate Chip Cookies w/ Dried Cherries and Pistachios ..................................... 3

Banana-Oatmeal Power Cookies .................................................................................... 4

Thumbprint Cookies... a childhood favorite. .................................................................. 4

Sour Cream Coffee Cake ................................................................................................. 5

Chocolate (Cinnamon) Cake ........................................................................................... 5

Pizzelle ............................................................................................................................ 6

Cinnamon Apple Beignets .............................................................................................. 6

Apple Baby Galette ......................................................................................................... 8

Thin French Apple Tart ................................................................................................... 9

Pumpkin Roulade with Ginger Buttercream ................................................................. 11

Mamas Pumpkin Bread ............................................................................................... 12

Double Chocolate Biscotti ............................................................................................ 12

Hazelnut and Dried Cherry Biscotti............................................................................... 13

Apple Cider Doughnuts: The Only Frying Recipe .......................................................... 14

Gramercy Taverns Gingerbread ................................................................................... 16

talian Fudge Filled Cookies

8 oz. cream cheese½ lb. butter 2 cups flour ¼ cup confectioners sugar - Extra confectioners sugar to roll out dough.Combine the above ingredients. Chill in the refrigerator for at least an hour.1 14 oz. can sweetened condensed milk 1 pkg. 12 oz. chocolate chips1 teaspoon vanillaBring sweetened condensed milk to a boil over medium heat, stirring constantly. Pull off heat and add chocolate chips and vanilla. Stir until smooth. Let cool. Get out the pillowcase and sprinkle with confectioners sugar. Divide dough into pieces that can be easilyrolled out to a thickness of ¼ inch. Place a scoop of chocolate fudge and roll into a logshaped piece.Place onto a cookie sheet. Bake at 375 degrees until golden brown, 30 minutes.

talian Cherry Cookies

1 cup Crisco 1 oz. Almond Extract1 cup sugar 1 cup maraschino cherry juice4 eggs 1 cup chopped maraschino cherries5 teaspoon baking powder 6 cups flour Frosting:2 tablespoons butter melted½ cup milk Confectioners sugar Dash of salt¼ teaspoon almond extractCream together Crisco and sugar. Add eggs one at a time and beat until smooth. Add baking powder and almond extract and whip until creamy. Alternately add cherry juiceand flour. Stir in cherries. Bake at 375 for 8-10 minutes. Take out and let cool. Frostand sprinkle with toppings.

Crisp Chocolate Chip Cookies w/ Dried Cherries and Pistachios

http://www.williams-sonoma.com/recipe/crisp-chocolate-chip-cookies-with-dried-cherries-and-pistachios.html Makes a generous 4 dozen cookies.Although they're flatter and crisper than the classic Toll House cookie, these still havelots of chocolate chips. "Natural" pistachios are the green ones, not the ones that have been dyed red.Ingredients:* 1 3/4 cups all-purpose flour * 3/4 tsp. salt* 3/4 tsp. baking soda* 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature* 1/2 cup firmly packed light brown sugar * 1/4 cup granulated sugar * 3 Tbs. light corn syrup* 2 Tbs. whole milk * 2 tsp. vanilla extract* 1 cup miniature bittersweet or semisweet chocolate chips* 3/4 cup unsalted toasted shelled natural pistachios, chopped* 3/4 cup dried tart cherries, choppedPosition the racks in the upper and lower thirds of an oven and preheat to 375°F. Butter 2 baking sheets.In a small bowl, whisk together the flour, salt and baking soda.In the bowl of an electric mixer, beat the butter on medium-high speed until light andfluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the cornsyrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed tolow, add the flour mixture and beat just until smooth, scraping down the sides of the bowlwith a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together withyour hands.Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ballinto a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer thecookies to the racks and let cool completely. The cookies will crisp as they cool. (Thecookies can be stored in an airtight container at room temperature for up to 3 days.)