2 1/2 cups all-purpose flour
1 cup sugar
1 cup sweet cream butter, softened
1 egg
1 teaspoon baking powder
2 tablespoons orange juice
1 tablespoon vanilla

1. Combine all ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until well-mixed, about 1 to 2 minutes. If desired, divide dough into 3 equal portions; color 2 portions of dough with desired food coloring. Mix until dough is evenly colored. Wrap in waxed paper; refrigerate until firm, about 2 to 3 hours.
2. Heat the oven to 400 degrees. Roll out dough, 1/3 of it at a time, on well-floured surface to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1-inch apart on cookie sheets. If desired, sprinkle colored sugars on some of the cookies or bake and decorate later. Bake the cookies for 6 to 10 minutes or until edges are lightly browned. Cool completely.

Yields 3 dozen (each)
Calories 102, Total Fat 5g, Cholesterol 20mg, Carbohydrate12g, Protein 1g, Sodium 68mg

3/4 cup butter-flavored vegetable shortening
1 1/4 cups firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 1/2 cups all–purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup coarsely chopped walnuts
3/4 cup milk chocolate chips
3/4 cup white chocolate chips

1. Heat oven to 375 degrees. Combine shortening, sugar, milk and vanilla. Beat in the egg.
2. Combine flour, salt and baking soda. Beat into creamed mixture at low speed until blended. Stir in the walnuts and chocolate chips.
3. Drop two level tablespoons of dough into a mound for each cookie. Place about 3 inches apart on an ungreased cookie sheet.
4. Bake for 8 to 9 minutes (cookies will appear moist). Cool 2 minutes on cookie sheet. Do not overbake. Cookies continue to bake during 2 minutes of cooling time on baking sheet. Remove to cooling rack.

Yields about 2 dozen cookies (3-inch cookies)
Calories 233, Total Fat 13g, Cholesterol 10mg, Carbohydrate 26g, Protein 3g, Sodium 151mg

1 16.5- ounce package refrigerated sugar or peanut butter cookie dough
3/4 cup whole blanched, honey roasted or sliced almonds.
1 tube red decorator gel

1. Heat oven to 350 degrees. Divide the dough into quarter. Work with one-fourth of the dough at a time, keep remaining dough refrigerated. For each cookie, roll heaping teaspoonful of dough into 2 1/2-inch finger shape. Place on ungreased cookie sheets, 2 inches apart.

2. Press almond, into one end of each “finger” to look like fingernail, about 1 inch from each end of each finger. Gently make lines in dough to look like knuckles. Chill in freezer until firm, about 15 to 20 minutes.

3. Bake 10 to 12 minutes or until set. Cool 1 minute. Squeeze red decorator gel around the nail bed, so that gel oozes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes

1 pair of clear plastic gloves
2 rubber bands or twist ties
Colored water, juice, or gingerale
1 quart lime sherbert, softened
1 liter gingerale or lemon lime, chill

1. Pour water, juice or gingerale into gloves, adding enough liquid to fill loosely but not too full. Fasten closed with rubber bands or twist ties.

2. Place on a paper towel lined rimmed baking sheet. Freeze for 3 hours to 6 hours or until firm. (Make more than one pair if you would like to replace the “hands” when they melt.)

3. Place the sherbet in large punch bowl. Pour in the gingerale. Remove the plastic gloves from frozen hands and place the hands on top of punch. Serve immediately.

1 cup butter or margarine, softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce package semi-sweet chocolate chips
1 cup chopped nuts (optional)

Heat oven to 375 degrees. Beat together butter, sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Stir in chips and nuts. Drop by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake for 8 to 10 minutes or until golden brown. Remove from cookie sheets to cool on wire racks.

Yield 6 dozen (each cookies)

Calories 87, Total Fat 5.2g, Cholesterol 12mg, Carbohydrate 10.0g, Protein 1.1g, Sodium 54mg.