• 2½ cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1½ cups sugar, divided
• 1 teaspoon vanilla
• 1 egg
• Up to 2 tablespoons milk, as needed

Additional tools: a glass with a pattern on the bottom for pressing the cookies

Note: substitute 1/2 cup cocoa for 1/2 cup flour for chocolate sugar cookies

Mom's Sugar Cookies

Click to enlarge image

• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 cup bleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup dried currants*
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg

*Note: Swap out currants for raisins, dried dates, cranberries or other fruit

Holiday Spice Cookies With Currents

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• 2 cups whole milk
• 2 cans (10 ounces each) evaporated milk
• 1/4 cup rice
• 1/3 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup golden raisins, for garnish
• 1/4 cup almonds, for garnish

Rice Pudding With Cardamom

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• 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
• 2 teaspoons granulated sugar
• 22 medjool dates (about 1 1/2 cups), pitted and chopped
• 1 cup plus 2 tablespoons whole milk
• 2 oranges grated for zest
• 1/2 vanilla bean, scraped, seeds only
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 2 eggs
• 5 tablespoons unsalted butter, melted
• 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

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• 6 tablespoons unsalted butter
• 3/4 cup packed light brown sugar
• 1 can sliced pineapple

For the Batter

• 1/2 cup unsalted butter, softened 
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon rum (coconut-flavored preferred)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cardamom
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsweetened pineapple juice
• 1/4 cup coconut flakes, plus 1/4 cup toasted for garnish

Pineappple-Coconut Upside Down Cake

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• 1/2 cup butter, softened
• 1½ cups firmly packed light brown sugar
• 2 large eggs
• 1 cup pumpkin (canned or fresh)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons fresh ginger, minced
• 1 cup pecans, chopped and toasted

Ginger Cream Cheese Frosting

• 1½ (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon fresh ginger, minced
• 4 cups powderred sugar
• 1 teaspoon vanilla extract

Pumpkin-Pecan Layer Cake with Cream Cheese Frosting

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• 4 medium tart cooking apples, sliced (4 cups)
• 3/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking or old-fashioned oats
• 1/3 cup butter, softened
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• Cream or Ice cream (optional)

Apple Crisp

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• 1 cup blanched filberts
• 2 cans (4 1/2 oz. size) blanched whole almonds
• 2 cups sugar
• 1 cup light corn syrup
• 1/2 cup honey
• 1/4 teaspoon salt
• 2 egg whites
• 2 teaspoons vanilla extract
• 1/4 cup butter, softened

 Torrone Italian Nougat

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• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon anise flavoring
• 1 tablespoon ground anise seeds
• 1 teaspoon each grated orange and lemon peel
• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1 cup almonds, chopped

Italian Biscotti Cookies

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Cookie dough

• 2 large eggs
• 1 cup confectioners' sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons anisette liquor
• 1 tablespoon corn oil
• 1/4 cup unsalted butter, room temperature
• 2 2/3 cups flour

Icing

• 1 cup confectioners' or glazing sugar
• 4 teaspoons milk
• 4 teaspoons light corn syrup

Italian Anisette Cookies

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