Cookies and crackers

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1/4 pound butter 

3 eggs 

3 cups flour 

1 cup sugar 

1 cup almonds (chopped) 

1 teaspoon anise extract 

3 teaspoons baking powder 

1/4 milk (for glazing) 

Cream butter and sugar together until light and Fluffy. Add the extract; gradually add dry ingredients and knead until soft uniform dough is formed. Divide the dough in half. Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long. Gently press down to flatten a little. Brush with milk and Bake in a preheated 350° oven for 20 minutes. Remove from oven and with a serrated knife cut the biscotti into 1/2" diagonal slices. Lay the cookie flat side down and return to oven until light gold in color. Cool. 

1/2 cup rolled oats 

1/3 cup flour 

1/3 whole wheat flour 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

1/4 plus 2 teaspoons of butter 

3/4 cup plus 2 teaspoons brown sugar

1 tsp vanilla 

1 large egg 

Preheat your oven to 350°. Now coat a baking pan with butter. Place oats in your food processor and pulse until grounded fine. Combine in with flours, baking powder and salt into a small bowl. Set aside. Melt the butter in a small sauce pan over low heat. Stir in sugar and bring to a boil. Reduce the heat to medium low and cook, stirring the mixture until it is smooth. Pour the mixture into a bowl. Add in the egg, vanilla and dry ingredients and mix with a hand mixer until thoroughly combined. Now pour batter into prepared pan, spread evenly throughout with a spatula. Bake about 20 minutes. 

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup of homemade butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.)  Chocolate Chips

1 cup chopped nuts

Preheat your oven to 325°. Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in the chocolate chips and nuts. Drop by rounded tablespoon onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove them and place them onto wire racks to cool completely.

1 3/4 cups all-purpose flour 

1/2 teaspoon baking powder 

1/2 teaspoon fine salt 

3/4 pound unsalted butter- softened 

2/3 cup sugar, plus more for rolling 

1 large egg 

1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 

1/3 cup raspberry jam (you may use any kind of jam you like from boysenberry to cherry) 

Preheat oven to 350°. Line 2 baking sheets with parchment.

Whisk the flour, baking powder and salt together in a bowl. 

In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients adding a little at a time, mixing just until incorporated. 

Scoop the dough into 1-inch balls with an ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam. 

Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.  

3 3/4 cup flour

1 1/2 teaspoon baking soda

2 cups sugar 

3/4 cup butter 

2 eggs- beaten 

1/2 cup molasses 

2 teaspoons apple cider vinegar 

3and 3/4 cups all-purpose flour 

3 teaspoons ginger 

1 1/2 teaspoon baking soda 

1/2 teaspoon cinnamon 

Preheat your oven to 325°. Cream the sugar and butter together. Stir in 2 eggs- well beaten, 1/2 cup molasses, 2 teaspoons of vinegar. Sift the flour. Then add the flour, baking soda, ginger, and cinnamon. Mix these ingredients until well blended. Make balls of dough by rolling them in the palm of your hand. Balls should be about 3/4 inch in diameter.

Grease cookie sheet. Bake on the greased cookie sheet for approximately 12 minutes.

1/2 cup all-purpose flour 

1-1/4 cups whole-wheat flour

1/2 cup light rye flour (rye flour can be found in health food stores)

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/4 teaspoon ground cinnamon 

1/2 cup cold butter, cut into small bits

2 Tablespoons honey 

2 Tablespoons molasses

1/4 cup cold water

1 teaspoon vanilla extract

 Preheat your oven to 325°. Mix the flours, sugar, baking powder, baking soda, salt, and cinnamon in a bowl. Add the cold butter and mix this until it resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix it until the dough comes together in a ball. Between 2 sheets of waxed paper, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 325°. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment-lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan. 

Yield: 48 crackers 

1/2 pound almond paste

1 cup sugar

3 egg whites

2 Tablespoons cake flour

1/8 teaspoon salt

1/3 cup confectioners' sugar

 Preheat oven to 300 degrees. Cover cookie sheet with parchment or brown paper. By hand or the food processor, soften the paste. Gradually blend in granulated sugar and egg whites. Mix in confectioners' sugar, flour and salt. Drop by teaspoon full onto paper covered sheets. Cover and let stand 30 minutes. Bake 25 minutes. Lay the paper linings on a damp cloth cool and peel off the macaroons.

1 1/2 cups rolled oats 

5Tablespoons butter 

1 egg 

1/2 cup raisins 

1 teaspoon vanilla extract 

1/2 cup sugar 

1/2 cup brown sugar 

1/4 teaspoon salt 

Preheat your oven to 350°. Mix you rolled oats, sugar, brown sugar and salt together in a non-reactive bowl. In another  bowl, mix your butter, egg, and your vanilla extract until blended well and fluffy.  Mix your rolled oats mixture and your egg mixture together until it is completely combined into a dough. Place your dough in the fridge for 20-30 minutes until firm. Take your dough and roll them into 1 to 1 1/2 inch balls and place them 2-2 1/2 inches apart on a baking sheet. Flatten each ball out on to the baking pan. In your 350 oven bake your oatmeal raisin cookies for 10 - 15 minutes until golden brown. Let cool. Serve and enjoy.

1 Cup creamy Peanut Butter  

1 Cup butter

1 Cup Sugar 

1 Cup Brown Sugar (Packed) 

2 Eggs 

1 1/2 teaspoon Baking Soda 

1 teaspoon Baking Powder 

1/2 teaspoon Salt 

2 1/2 Cups Flour 

Preheat your oven to 350°. In a large mixing bowl, cream the homemade butter, peanut butter, granulated sugar, and brown sugar. Add eggs and mix well. Add the dry ingredients to creamed Sugars. Then add the flour, baking soda, baking powder and salt and mix well. Shape cookies into balls and put on cookie sheet. Put about 1/4 cup of flour on a small plate - dip a fork into the flour and press down on cookie ball to flatten. Then press fork down once again in the opposite direction on the same cookie. Place cookie sheet into the oven at 350 degrees for 8 - 9 minutes, or until nicely browned. Remove baked cookies from cookie sheet to a cooling rack.

1/2 teaspoon homemade lemon extract 

1 1/2 cup all-purpose flour  

2/3 cup softened unsalted homemade butter 

2/3 cup sugar  

1 egg yolk  

1 1/2 teaspoon baking powder 

1/3 teaspoon salt 

2 teaspoon homemade vanilla extract 

1 egg

Combine the flour, salt and baking powder. Beat the butter until creamy, then add the sugar, vanilla and lemon extract and beat for 1 minute. Beat in the egg and yolk. Stir in the flour mixture only until incorporated. Form into a log, wrap in plastic wrap, and chill for 2 hours. Heat oven to 350°. Divide the dough into several pieces and roll 1 piece out between two sheets of wax paper; make your cutouts. Decorate the tops of the cookies with colored sugar, sprinkles, candies and other foods that won't melt in the oven. Place the cookies on a nonstick baking sheet and cook for 10 minutes or until they just start to turn golden around the edges. Repeat the cooking process and finish the rest of the dough 1 piece at a time.

1/2 cup homemade butter 

1/2 cup warm water

2 1/4 cups all-purpose flour 

1/4 cup nonfat dry milk 

4 teaspoons sugar 

2 teaspoons salt 

1 teaspoon finely chopped fresh rosemary leaves 

3/4 teaspoon finely chopped fresh thyme leaves 

1/2 teaspoon finely chopped fresh chives 

1/4 teaspoon cracked black pepper 

Kosher salt, for sprinkling 

Place the butter in a bowl . Pour the warm water over the butter and let it stand for a few minutes. Add 3/4 cup of the flour, the dry milk, sugar, salt, the herbs and pepper, to the butter in the bowl and mix until a soft batter is formed. Add enough of the remaining flour a little at a time until the mixture comes together to form a dough ball.  Take the dough out and knead it for 3 minutes. If the dough is still too sticky, add a little flour. Place the dough in a bowl and cover with a warm moist towel. Allow it to sit at room temperature for 1 hour. Preheat the oven to 400 degrees F. Place the dough on a lightly floured work surface and roll it out into a rectangle that is 16x19 inches .The dough shouldn’t be any thicker than 1/8-inch. Sprinkle the dough with salt and, using your hands, gently press the salt into the dough. Cut the dough with a sharp knife into shapes. Whatever shape you want, you can use a cookie cutter or a knife or a pastry wheel into irregular or rectangular pieces, about 1 1/2 inches wide and 3 to 4 inches long. Using a fork, prick each piece of dough 4 to 5 times. 

Place them on an ungreased baking sheet and bake for 11 to 13 minutes, or until the crackers are a light golden brown. Check the crackers after 6 minutes and rotate them if necessary for even cooking. Please be careful; these will burn quickly if they aren’t watched closely. Cool the crackers on a wire rack and store them in an airtight container. 

2 cups flour

1 package active dry yeast

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1/2 cup water

2 Tablespoons shortening

Place the butter in a bowl, pour the warm water over the butter and let it stand for a few minutes. In a separate bowl mix the dry ingredients (yeast, flour, baking soda, salt and cream of tartar).Stir the water/butter mixture into the flour mixture. Work the flour in until a dough ball forms. Place the dough ball onto a lightly floured surface and knead for 1 to 2 minutes to make the dough stiffer, not smooth and elastic. Divide the dough into 2 dough balls and place them in separate bowls. Cover the dough with a moist towel and let it rest for 10 minutes. Roll each half of the dough to a 1/4-inch thickness. Using the tines of a fork, prick the dough very well. Using a 3/4-inch hors d'oeuvre cutter, a pastry wheel, or a sharp knife, cut the dough into desired shapes. Place the dough shapes on an ungreased baking sheet. Using a fork, prick each piece of dough 4 to 5 times and then bake in a 350 degree oven for 15 to 18 minutes. After about 10 minutes of baking check the crackers and rotate them if need be. Col on wire racks.

8 Tablespoons homemade butter 

3/4 cup plus 2 tablespoons all-purpose flour 

1 cup freshly grated Parmesan, 

1/4 teaspoon freshly ground black pepper 

Make a batch of fresh butter .Take 8 tablespoons of it and add the flour, cheese, and pepper and mix at low speed until this is all blended. Form the dough into a ball and wrap it in plastic wrap, and refrigerate at least 2 hours. 30 minutes before you want to make the crackers remove the dough from the fridge. Roll out the dough on a floured surface. It should be no less than ¼ inch. Carefully transfer the dough to an ungreased cookie sheet and prick evenly all over with a fork. Cut into 1 1/2-inch squares, making a grid. Bake in a preheated 375 degree F oven, until the crackers turn golden, 15 to 20 minutes. Check them half way through and rotate if necessary. Separate the crackers and let cool on the pan. 

2 Cups rolled oats

1 Cup all-purpose flour

¼ Cup brown sugar

1 teaspoon baking powder

1/3 Cup butter

½ Cup cold water

 Reduce the oats to a powder by placing them in the blender for about 30 seconds. You should end up with approximately 1½ cups of oat flour. Pour the rolled oat powder into a bowl and add the all-purpose flour, brown sugar, and baking powder. Stir this until it is combined, then cut in the butter with a pastry blender until the mixture is crumbly in appearance.

Make a well in the center of the mound using your fingers. Add ½ cup of cold water all at once. Stir with a fork or work in with your hands until the mixture is a dough ball, then divide the dough in half. 

Roll out each dough ball onto a floured surface until it's about 1/8 inch thick. Cut into shapes using cookie cutters or other things, and then place on an ungreased baking sheet. 

Using a fork, prick each piece of dough 4 to 5 times and then bake in a 350 degree oven for 15 to 18 minutes. At half time check the crackers and rotate them if need be. 

Cool on wire racks. Makes about 84 crackers.