Raspberry Thumbprints

Makes: 24 cookies

For thumbprints, you want a stiffer jam made with pectin so it won't bleed into the cookie. These are also delicious filled with lemon curd or chocolate ganache.

Ingredients
3/4 cup ALL-PURPOSE FLOUR, sifted
3/4 cup GROUND ALMONDS
1/4 tsp SALT
1/2 cup UNSALTED BUTTER, softened
1/4 cup GRANULATED SUGAR
1/2 tsp ALMOND EXTRACT
1/4 cup RASPBERRY JAM

Instructions
1. In bowl, combine flour, almonds and salt.

2. With the electric mixer, beat butter, sugar and almond extract until smooth. Reduce speed to low. Add dry mix until combined.

3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Roll dough into 1 tbsp balls. Place on sheets 2" apart. Lightly flatten. Using fingertip, make a well in each cookie. Bake until lightly golden, 15 to 17 minutes. Cool completely.

4. Microwave jam on high until loose, 20 to 30 seconds. Fill each cookie with jam. Let cool completely.

(Found in House and Home)

Jen's Homemade Reese's Pieces

Ingredients
Bottom layer
1 cup PEANUT BUTTER
1 1/3 cups GRAHAM CRACKER CRUMBS
1 3/4 cups ICING SUGAR
2/3 cup MELTED BUTTER or MARGARINE

Top layer
1 cup SEMI-SWEET CHOCOLATE CHIPS
3/4 cup PEANUT BUTTER

Instructions
Bottom layer
Mix icing sugar and crumbs together. In a separate bowl, mix melted butter or margarine with peanut butter. Then add icing sugar mixture to peanut butter mixture. Press down into an 8x8 baking pan.

Top layer
In the microwave, melt chocolate chips and peanut butter together for 30 seconds on high. Stir then microwave for another 30 seconds and stir again. Pour mixture on top of crumb mixture. Smooth evenly, chill till chocolate sets and cut into squares

Gingerstamps

Makes: 24 cookies

Ingredients
4 cups ALL-PURPOSE FLOUR
2 1/2 tsp BAKING SODA
2 tsp GROUND GINGER
1 tsp CINNAMON
1/2 tsp GROUND CLOVES
1/2 tsp SALT
3/4 cup UNSALTED BUTTER, room temperature
2 1/2 cups GRANULATED SUGAR, divided (2;1/2)
3 LARGE EGGS
1/2 cup FANCY MOLASSES
1 tsp PURE VANILLA EXTRACT

Instructions
Preheat the oven to 350 degrees.

In a large bowl, sift together flour, baking soda, ginger, cinnamon, cloves and salt; set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of the sugar on medium to high speed until light and fluffy.

Scrape down the sides of the bowl. Add the eggs, one at a time, and beat briefly after each addition.

Scrape down the sides of the bowl. Add the molasses and vanilla. Continue to mix on high until the molasses and vanilla are well combined and the mixture is pale in colour. Scrape down the sides again.

Turn the mixer to low speed, add the dry ingredients and mix until fully combined.

In a small bowl, add the remaining 1/2 cup of sugar. Use an ice cream scoop to drop 24 equally sized portions of dough, one at a time, into the sugar.

Use your fingers to roll the dough around to coat on all sides, then place the cookies on parchment paper-lined cookie sheets, about 1-1/2" apart.

Use the palm of your hand to press down lightly on top of each portion to flatten slightly.

Bake for 15 to 17 minutes, or until the cookies are firm around the edges but still slightly soft in the centre.

Remove from the oven and transfer the cookies to wire racks to cool.

(Found on Style at Home.)

Espresso Brownies

Ingredients
1 1/2 cups SUGAR
1 cup BROWN SUGAR, firmly packed
1 stick + 6 tbsp. UNSALTED BUTTER, room temperature
1 tsp VANILLA
1 cup ALL-PURPOSE FLOUR
3/4 cup COCOA
2 tsp GROUND ESPRESSO
1 pinch SALT

Instructions
Preheat oven to 275 degrees. Lay parchment paper in a 12 X 7 baking pan.

Blend together sugars, butter, eggs and vanilla until creamy.

Add flour, cocoa, coffee and salt to sugar mixture.

Pour batter into baking pan. Top with pieces of walnuts. Bake about 1 hour until a toothpick inserted into center comes out clean. Cool completely before cutting into squares.