FLORENTINE BARS

1 cup butter, at room temperature

1 - 3/4 cups sugar

1 egg plus one egg yolk

2 - 1/2 cups cake flour

1/2 cup plus 6 tablespoons

1/3 cup honey

1/3 cup heavy whipping cream

12 ounces sliced almonds

1/2 cup raisins, finely chopped

1/2 cup dried apricots, finely chopped

1/2 cup dries cherries, finely chopped

Preheat oven to 375 F.

In a large bowl, cream 1 cup butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16 - by - 11 inch parchment paper. with a floured rolling pin, roll dough to same size as parchment paper. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.

In a medium saucepan over medium heat, stir together butter, remaining 1 - 1/4 cups sugar, honey and cream. Cook mixture, stirring frequently, until it registers 250 on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots and cherries.

Using a spatula, gently spread warm topping over shortbread. Bake until topping is caramelized and almonds are lightly browned, about 10 minutes. Remove from oven; while still warm, cut into 2 inch squares. Cool completely.

YIELD: make 35 bars

PEANUT BUTTER-CHOCOLATE CHIP-OATMEAL COOKIES

1 cup butter, at room temperature

1 cup sugar

1 cup brown sugar, firmly packed

3/4 cup creamy peanut butter

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups chocolate chips

1 - 1/2 cups quick-cooking rolled oats

1 cup unsalted roasted peanuts, chopped

In a bowl, with an electric mixer on medium speed, beat butter, sugar, brown sugar and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, cocoa powder, baking powder and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats and peanuts.

Drop dough in rounded 2 tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined baking sheet. With a lightly floured fork, flatten slightly into 2 - 1/2 - inch rounds about 1/2 inch thick.

Bake in a 350 F oven until cookies are golden and tops fell set when lightly pressed, 12 to 14 minutes (they will feel underdone but firm up as they cool).

Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to rack to cool completely.

MAKES: about 30 cookies

NOTES: The best accompaniment to these indulgent cookies is a cold glass of milk.

BUTTERY LEMON SQUARES

1 cup butter, at room temperature

1/2 cup plus 2 tablespoons powdered sugar

2 - 1/3 cups all - purpose flour

2 cups sugar

1 teaspoon baking powder

1 - 1/2 teaspoons grated lemon peel

6 tablespoons lemon juice

4 eggs

In a bowl, beat butter and 1/2 cup powdered sugar at medium speed until smooth. Beat in 2 cups flour until dough is no longer crumbly. Pat into a ball.

Press dough evenly into a buttered and flour 9-by-13-inch baking pan. Bake in a 350 F oven until golden, about 20 minutes.

Meanwhile in a food processor, or in a bowl with an electric mixer on medium speed, whirl or beat sugar, remaining 1/3 cup flour, baking powder, grated lemon peel, lemon juice and eggs to blend. Pour onto hot crust.

Bake until lemon mixture is no longer runny in the center (cut to test), 35 to 40 minutes. Remove from the oven and dust with remaining 2 tablespoons powdered sugar.

Let cool completely in pan, then cut into 24 bars.

Makes: 24 bars

NOTES:

The lemon squares can be chilled airtight for up to 2 days.

RASPBERRY ROYAL BARS

1 - 1/4 cups rolled oats

1 - 1/4 cups all-purpose flour

3//4 cup sweetened flaked dried coconut

1/4 cup plus 2/3 cup sugar

3/4 cup butter, melted

3/4 cup raspberry jam

3 egg whites

1/4 teaspoon cream of tartar

In a bowl, mix oats, flour, coconut, 1/4 cup sugar and salt. Add melted butter and stir until well blended. Press dough evenly into the bottom of a 9-by-13-inch baking pan.

Bake in a 325 F oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.

In a large bowl, with an electric mixer on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add remaining 2/3 cup sugar and continue to beat until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.

Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely in pan.

SNICKERDOODLES

1 cup butter, at room temperature

1 cup vegetable oil

1 - 1/2 cups sugar

1 cup powdered sugar

2 eggs

4 - 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 cup salt

1 tablespoon cinnamon

In a bowl beat together butter, oil, 1 cup sugar and the powdered sugar on medium speed until very smooth. Beat in eggs until well blended, scraping down sides of the bowl as needed.

In another bowl, mix flour, baking soda, cream of tartar and salt. Add to butter mixture and beat until well blended.

In a small bowl, mix remaining 1/2 cup sugar and cinnamon.

Shape dough into 1 - inch balls. then roll each in cinnamon. Place balls 3 to 4 inches apart on buttered or cooking parchment-lined baking sheet.

Bake in a 370 F oven until edges of cookies are lightly browned 12 to 15 minutes.

Using a spatula, transfer cookies to a cool rack, cool completely.

NOTES:

These cinnamon-sugar cookies disappear quickly, so keep plenty on hand!

You can store these cookies airtight for up to 5 days.

LEMON-PECAN COOKIES

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup butter, softened

1/4 cup vegetable or butter flavored shortening

1 cup sugar

1 egg

2 tablespoons honey

1 teaspoon grated lemon peel

1/2 teaspoon lemon extract

1 cup pecans, toasted and finely chopped (see notes)

Preheat oven to 375 F. Lightly grease baking sheet.

In a small bowl, stir together flour, baking soda, cream of tartar and salt.

In a medium bowl, beat together butter, shortening and sugar until fluffy. Add egg, honey, lemon peel and lemon extract. Beat until smooth. Add flour mixture, stir until a soft dough forms. Stir in toasted pecans.

Drop dough by measuring tablespoons 2 inches apart on prepared baking sheet.

Bake 7 to 8 minutes or until a light golden color (do not overbake). Cool cookies on the baking sheet on a wire rack 2 minutes before transferring to wire racks to cool.

Makes about 3 dozen cookies.

NOTES:

Because nuts are rich in oil, toasting brings out the flavor and aroma. Toast them in a 350 F. oven in a single layer in a shallow pan 5 to 10 minutes, stirring at least once. Smelling the aroma of toasting nuts is a signal that they are ready to use. Once at this stage, they will scorch easily.

Toasting pecans extends the flavor of the pecans and makes it seem like there is more than a cupful in the recipe.

You can also add 1/2 cup of mini white chocolate chip to this recipe.

" BUTTER PECAN ICE BOX COOKIES "

2 - 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cream of tartar

1 cup butter, preferably salted, softened

1 cup packed brown sugar

1 egg

1 teaspoon vanilla

1 cup coarsely chopped pecans

In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans.

Form into 2 rolls, 8 to 10 inch long. Wrap in plastic warp and refrigerate until firm enough to slice. Over night or 2 to 3 hours.

Preheat oven to 350 F. Lightly grease baking sheet. Slice dough into 1/4 - inch thick rounds. Arrange on greased baking sheet about 1 inch apart. Bake for 8 to 10 minutes or until light golden brown. Cool slightly on baking sheet before removing to wire rack.

Makes: 4 - 1/2 to 5 dozen cookies

Notes: For the best shape cookies, keep dough refrigerated until you start slicing it. Use your sharpest knife. A dull knife will push the dough out of shape. Rotating the roll a quarter turn each time you cut it also will give you a better shape. If your hands are warm, slip a plastic bag over the one that holds the roll to insulate it. Heat from your hand can soften the dough.

IRRESISTIBLE PEANUT BUTTER COOKIES

These peanut butter cookies are a great soft cookies. I developed this recipe with my youngest son when I was home schooling him. He is now 21 years old and we still like cooking together. We did a mother/son baking contest at the New Mexico State Fair that Crisco was having. We won second place. Try making these irresistible cookies with one of your loved one. Baking with a loved one can be fun and a memory that last a life time. Remember what you do with your heart n soul is made with love.

Irresistible Peanut Butter Cookies

Preheat oven to 375 F. Place a sheet of foil on the countertop for cooling cookies.

In a large bowl cream together

3/4 peanut butter

1/2 cup Butter Flavored Shortening

Beat at medium speed of electric mixer until well blended

1-1/4 cups firmly packed light brown sugar

3 tablespoon milk

1 tablespoon vanilla

1 egg

Add to creamed mixture at low speed

3/4 teaspoon salt

3/4 teaspoon baking soda

Then add and just mix until blended

1-3/4 cups all-purpose flour

Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork

Bake at 375 F for 7 to 8 minutes or until lightly browned. After you remove from the oven let set for about 3 to 5 minutes. Then remove from cookie sheet to foil.

Makes about 3 dozen cookies.