These little cookies are soft and tangy. They are a great addition to any cookie platter- anytime of the year! Here is what you are going to need for these:

Makes 45 cookies

1 ¾ cup white flour + 2 TBS

½ tsp. salt
2 TBS cornstarch
¾ cup softened, unsalted butter
1 cup confectioner’s sugar
1 TBS lime zest
2 TBS lime juice – preferable freshly squeezed
1 TBS vanilla extract
FOR THE GLAZE:
½ cup confectioner’s sugar
2 ½ TBS lime juice
Green food coloring – optional

Mix the dry ingredients in a bowl and set aside.

Cream together the butter and confectioner’s sugar. Add the lime zest, lime juice and vanilla extract. Mix well. Add the dry ingredients and mix well.
Form two balls with clean hands. Roll cookies out into two logs. Wrap with plastic and refrigerate for at least 2 hours.

Preheat oven to 350 degrees. Remove cookies from fridge and cut 1/4th inch wide cookies. Place on a lined baking sheet – one inch apart. Bake cookies until just starting to brown for about 8 minutes. Remove from oven and allow cooling on baking sheet for a few minutes. Transfer to a wire cooling rack and cool down completely.

Whisk the confectioner’s sugar, lime juice and green food coloring until uniform. Glaze the cookies using a spoon. Return to rack and allow glaze to harden. Serve and enjoy!

3 cookies no glaze – CALORIES 171.44; FAT 9.37 grs (sat 5.86; mono 2.40; poly 0.411); PROTEIN 1.72 grs ; FIBER 0.48 grs; CARBS 19.89 grs; CHOLESTEROL 24.42 mg; IRON 0.74 mg; SODIUM 79.44 mg; CALCIUM 6.12 mg

Print the Lime Cookies Recipe Here

These little cookies are also known as Mexican Wedding Cakes or Russian Tea Cakes or Italian Butter Nuts or Southern Pecan Balls. Whatever you call them, they are a melt in your mouth delicacy! This particular recipe is doubled so feel free to split it in two if you would like. Here is what you need for these:

Makes about 60 cookies

1 1/3 cup walnuts
4 cups flour
½ tsp. salt
2 cups unsalted, softened butter
½ cup confectioner’s sugar + more for rolling
2 tsp. vanilla

Heat the oven to 350 degrees.

Place the walnuts on a baking sheet and toast them for about 6 to 7 minutes – shaking the pan occasionally. Once lightly browned and fragrant, remove from oven and allow cooling.

Place the walnuts and 4 TBS of flour in a food processor. Process until fine. Set aside.

Add the salt to the remaining flour. Cream the butter and the sugar. Add the vanilla. Mix. Add the flour and mix. Finally add the walnuts and mix.
Form 4 balls of dough, wrap them in plastic and refrigerate for at least 2 hours.

Heat oven to 350 degrees again. Line baking sheets with parchment paper or a silicon liner.

Remove the dough from the fridge. Tear off a piece and roll it into a ball. Do this with all the dough. Place the balls on a cookie sheet and bake for about 8 minutes – until bottom is lightly browned and cookie hardens a little. Remove from oven and allow cooling on pan. Place the cookies into a bowl with some confectioner’s sugar and roll them. Once covered in sugar place them on a wire cooling rack.

Place some more confectioners’ sugar into a small sifter and sift over the cookies. Serve and enjoy!

2 cookies – CALORIES 215.39; FAT 15.75 grs (sat 8.11; mono 3.65; poly 2.92); PROTEIN 2.62 grs ; FIBER 0.79 grs; CARBS 16.74 grs; CHOLESTEROL 32.56 mg; IRON 0.92 mg; SODIUM 40.92 mg; CALCIUM 11.16 mg

Print the Snowball Cookies Recipe Here

These little cookies are very pretty and a great addition to any Christmas platter! They are also quite easy to make. Kids love to make these so make sure to include them in the project! Here is what you are going to need for these:

Makes about 30 cookies

½ cup unsalted butter – room temperature
1 cup sugar
1 tsp. almond extract
1 egg
2 cups of flour
½ tsp. salt
½ tsp. baking powder
About 30 fruit candies – chopped

Sift together the flour, salt and baking powder.

Cream the butter and sugar in a bowl. Add the almond extract and the egg. Mix until completely uniform. Add the dry ingredients. Mix until the dough resembles thick bread crumbs.

Press the dough together to form a ball. Cover in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 325 degrees.

Take dough out of the fridge. Tear 1/3rd of the dough and roll out – on a floured board – to 1/8th of an inch. Use your favorite cookies cutter shapes and cut the cookies. Carefully place cookies on a parchment paper lined baking sheet.

Using a sharp knife – cut a triangle of circle in the middle of your cookie, depending on the shape you picked. Make sure to reuse the dough. Place a few chopped candies in the hole.

Place the baking sheet into the oven and bake for about 10 minutes – until the candy has melted and the cookies are very light brown. Do not over bake them as the candy will start to bubble and get ruined.

Remove from oven and allow cooling on sheet for about 5 minutes. Carefully transfer cookies onto a wire cooling rack. Serve and enjoy! These cookies will last for a week in an airtight container, at room temperature.

2 cookies – CALORIES 198.03; FAT 6.73 grs (sat 4.06; mono 1.75; poly 0.38); PROTEIN 2.31 grs ; FIBER 0.67 grs; CARBS 32.39 grs; CHOLESTEROL 28.90 mg; IRON 0.89 mg; SODIUM 102.97 mg; CALCIUM 19.59 mg

Print the Stained Glass Cookies Recipe Here

These nuts come with a nice little kick. You can make them with chipotle or cayenne. However, you can omit the hot spice if you prefer. Things that go well with this are cinnamon, all-spice, ground cloves and nutmeg. You can also leave the toffee spice-less. It will taste wonderful. Here is what you need for these:

Makes about 3 ½ cups
1 ¼ cups unsalted butter + some for buttering baking sheet
1 ¼ cups sugar
1 tsp. chipotle powder
½ tsp. ground cinnamon
1/8 tsp. ground cloves
3 TBS water
1 cup raw peanuts
1 cup raw almonds
1 cup walnuts

Butter a baking sheet.

Place the butter, sugar, water, chipotle, cinnamon and cloves in a heavy bottom pan. Bring to a boil – stirring constantly. Start on high heat and reduce to medium low once it starts boiling.

Stop stirring toffee constantly once it starts to boil. Stir it occasionally. Once you notice it is thickened and it separates from the sides – turn the heat off. Add the nuts and mix well. Make sure you coat all of them.

Dump the spiced nuts into the baking sheet and spread out. Cool down completely and break into clusters. Serve and enjoy!

¼ cup – CALORIES 379.51 ; FAT 31.89 grs (sat 10.22; mono 6.48; poly 6.23); PROTEIN 7.61 grs ; FIBER 3.33 grs; CARBS 20.85 grs; CHOLESTEROL 34.89 mg; IRON 1.30 mg; SODIUM 12.88 mg; CALCIUM 59.07 mg

Print the Chipotle Toffee Spiced Nuts Recipe Here

These little cookies taste very much like ginger bread cookies but are soft. They are super easy to make and an absolute hit. Here is what you heed to do for these:

Makes 45 cookies

¾ cup vegetable shortening
1 cup brown sugar
¼ cup molasses
1 egg
¼ tsp. salt
1 tsp. baking soda
¼ tsp. ground cloves
1 tsp. allspice
1 tsp. ground ginger
1 tsp. ground cinnamon
2 ¼ cups flour
Sugar for topping

Cream the shortening, brown sugar, molasses and egg in a large bowl. Add the dry ingredients and mix until uniform. Form into a ball, wrap in plastic and refrigerate for at least 2 hours.

Heat oven to 350 degrees. Line baking sheets with parchment paper or a silicon mat. Spread some sugar on a plate.

Remove the dough from the refrigerator. Form little balls – you can use a cookie scoop to have uniform sizes. Place the dough ball on the sugar and press in onto one side. Place the cookie on the sheet sugar side up. Gently press it down. Place them on the sheet an inch apart from each other.

Bake the cookies for about 10 to 12 minutes. Remove them from oven when they start to lightly brown. Allow cooling on sheet for 4 to 5 minutes. Move to a wire cooling rack. Cool down completely.

Serve and enjoy! These will keep for a week in an airtight container at room temperature.

5 cookies – CALORIES 362.40 ; FAT 16.88 grs (sat 4.23; mono 3.57; poly 8.25); PROTEIN 3.99 grs ; FIBER 1.07 grs; CARBS 48.16 grs; CHOLESTEROL 20.66 mg; IRON 2.16 mg; SODIUM 221.11 mg; CALCIUM 43.91 mg

Print the Molasses Crinkles Recipe Here

This loaf is super easy to make. The combination of bananas and pineapples is an absolute win-win. Make sure you are using very ripe bananas for this – the kind that are so black you think you need to throw them away! Here is what you need for this:

Serves 12

3 very ripe bananas – mashed
¾ cup sugar
2 eggs
3 TBS vegetable oil
1 tsp. vanilla extract
¾ cup whipping cream
2 ½ cups flour
2 ½ tsp. baking powder
1 tsp. salt
3 canned pineapple slices – cut into chunks (no syrup)
1 TBS brown sugar for topping

Heat oven at 350 degrees. Prepare a bread loaf by oiling or buttering it.

In a bowl place the mashed banana, sugar, eggs, oil, vanilla and cream. Whisk until smooth.

Add the flour, baking powder and salt. Whisk until all ingredients are combined.

Add the pineapple and mix well. Pour the batter into the bread loaf. Sprinkle the brown sugar on top.

Place the banana bread in the oven and bake for about 1 hour – or until a cake pin comes out clean.

Remove bread from oven and allow cooling in the pan for a few minutes. Turn the pan over and cool the bread on a wire cooling rack. Cool down completely before slicing.

Serve and enjoy!

1/2th of bread – CALORIES 284.03; FAT 10.07 grs (sat 3.95; mono 4.47; poly 1.04); PROTEIN 4.37 grs ; FIBER 1.66 grs; CARBS 44.96 grs; CHOLESTEROL 49.71 mg; IRON 1.59 mg; SODIUM 214.94 mg; CALCIUM 65.58 mg

Print the Banana Pineapple Bread Recipe Here

These cookies are very easy to make and are not overwhelmingly sweet. Be careful not to eat them all in one sitting! Here is what you need for these:

Makes about 30 cookies

8 fresh or 10 dried figs
1 cup apple juice
1 cup orange juice – preferably freshly squeezed
½ cup sugar
2 puff pastry sheets – thawed

Place the figs in a pan. Add the juices and bring to a soft boil. Reduce the heat and simmer for about 20 minutes until the juice has reduced considerably and the figs are soft. Cool the figs down completely and process them in the food processor.

Place ½ cup of sugar on a board and spread it out. Using a rolling pin, press a sheet of puff pastry onto the sugar. Spoon ½ of the fig mixture onto the dough. Roll it tightly into a log. Wrap the roll with plastic wrap and freeze for at least one hour and up to 2 months.

Preheat the oven to 400 degrees and line some cookie sheets with parchment paper or a silicon mat.

Remove the dough from the freezer and allow thawing a little bit – until soft enough to cut. Using a serrated knife, cut the dough into ½ inch thick cookies. Place the cookies on the pan and bake for about 8 minutes.

Remove the pan from the oven and flip the cookies carefully. Bake for an additional 4 to 5 minutes until evenly browned. Remove the pan from the oven again and allow cooling for 3 to 4 minutes. Place the cookies on a wire rack and cool down completely.
Store your cookies in an airtight container for about 4 days. Enjoy!

6 cookies – CALORIES 205.77; FAT 6.3 grs (sat 1.56; mono 3.44; poly 0.89); PROTEIN 1.97 grs ; FIBER 2.33 grs; CARBS 37.22 grs; CHOLESTEROL 0.00mg; IRON 0.78 mg; SODIUM 41.82 mg; CALCIUM 32.83 mg

Print the Fig Pinwheels Recipe Here

Chocolate and cranberries are a perfect match! Here’s a very easy recipe for some little, chewy cookies that combine both. Here is what you are going to need for these:

Makes about 6 dozen
1 cup unsalted butter – room temperature
2 eggs – room temperature
2/3 cup sugar
2 tsp. vanilla
½ cup dark brown sugar or ¼ cup dark corn syrup
2 ½ cups white flour
1 tsp. salt
1 tsp. baking soda
12 oz. semi-sweet chocolate chips
1 cup dried cranberries

Preheat oven to 350 degrees and line some baking sheets with parchment paper or silicone liners.

Place the butter, eggs, vanilla and sugars (or corn syrup if using) in a bowl. Mix until evenly creamed.

Add the flour, salt and baking soda. Beat until well incorporated. Do not over-beat.

Add the chocolate chips and cranberries. Beat only until it is all mixed well.

Scoop out your cookie dough – 2 inches apart – onto your cookie sheet. Bake for about 8 minutes – until lightly browned.

Remove cookies from oven and allow cooling on sheet for 2 to 3 minutes. Carefully transfer them to a wire cooling rack. Cool down completely and enjoy!

These cookies will freeze beautifully and will keep for about 4 days in an airtight container.

4 cookies – CALORIES 315.65; FAT 16.69 grs (sat 10.04; mono 4.76; poly 0.789); PROTEIN 3.4 grs ; FIBER 1.96 grs; CARBS 41.62 grs; CHOLESTEROL 47.80 mg; IRON 1.56 mg; SODIUM 212.24 mg; CALCIUM 18.98 mg

Print the Cranberry Chocolate Chip Cookies Recipe Here

Here is another super easy and speedy recipe for bread loaf. All you need to do is add the ingredients to a bowl and mix well. Bake and you are done! Here is what you need for this:

Serves 12

2 ½ cups flour
1/3 cup sugar
1 cup molasses
2 eggs
½ cup vegetable shortening
1 tsp. cinnamon
1 ½ tsp. ground ginger
1 tsp. baking soda
¾ tsp. salt
¾ cup hot water

Preheat oven to 350 degrees and prepare a bread loaf pan with some oil and flour.

Place all of the ingredients in a bowl. Mix them well using an electric beater – for about 3 minutes. If you do not have one, go ahead and whisk for about 5 minutes.

Pour batter into pan and bake for about 45 minutes – until a cake pin comes out clean. Remove from oven and turn pan over on to a clean counter or cutting board. Allow cooling for a few minutes. Place on wire cooling rack and cool down completely.

Spoon glaze over loaf. Serve and enjoy!

FOR THE GLAZE:
1 cup confectioner’s sugar
3 TBS milk
1 tsp. vanilla extract

Whisk all ingredients in a bowl.

1/12th of loaf w/o glaze – CALORIES 280.05; FAT 9.08 grs (sat 2.3; mono 2.0; poly 4.28); PROTEIN 3.76 grs ; FIBER 0.83 grs; CARBS 45.71 grs; CHOLESTEROL 31.00 mg; IRON 2.67 mg; SODIUM 273.02 mg; CALCIUM 66.00 mg

Print the Ginger Bread Loaf Recipe Here

These little cookies are soft and can be spicy. The 1/4 teaspoon one adds to the dough simply complements the cookies sweetness with a hint of smoky heat. However, if one adds some of the powder to these one ends up with a subtle kick after you have eaten it. Here is what you need for these amazing treats:

Makes about 42 cookies

½ cup unsalted butter
½ cup vegetable shortening
¾ cup brown sugar
2 eggs
1 tsp. salt
2 TBS orange juice – preferably freshly squeezed
2 ½ cups flour
¼ tsp. chipotle powder + more for sprinkling on cookies (opt)

Preheat your oven to 375 degrees.

Place the butter, shortening and sugar in a bowl. Mix until you have a nice smooth cream.

Add the salt and orange juice. Mix in the eggs one at a time. Beat until all your ingredients are well incorporated.
Add the flour and chipotle. Mix until you have uniform dough. Do not over mix.

Scoop cookie dough in to a lined baking sheet, using a small cookie scoop. Press the cookies down with the back of a spoon. Sprinkle chipotle powder on cookies if desired.

Bake your cookies between 12 and 15 minutes or until the bottoms are browned. Remove from oven and place on a cooling rack. Cool down completely and enjoy!

These cookies will keep in an airtight container for up to 1 week.

2 cookies – CALORIES 162.81; FAT 9.56 grs (sat 4.14; mono 2.20; poly 2.63); PROTEIN 1.68 grs ; FIBER 0.42 grs; CARBS 17.38 grs; CHOLESTEROL 12.21 mg; IRON 0.76 mg; SODIUM 118.73 mg; CALCIUM 8.43 mg

Print the Orange Chipotle Cookies Recipe Here