1/2 cup pecans
2/3 cup sugar
1 1/4 cups unsalted butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
18 pecan halves (garnish)
1 egg white, beaten

1. Heat oven to 325 degrees. Place the pecans in a food processor with the sugar and pulse until mixture resembles coarse sand. Add the butter, vanilla and salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
2. Turn the dough out into a 9-inch tart pan and spread it out evenly with a spatula. Dip the spatula into a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
3. Place the pan on a baking sheet and prick the dough all over with a fork. Generously sprinkle the top with additional sugar. Toss the 18 pecan halves in the egg white and evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown, about 1 hour and 10 minutes.
4. Cool in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a pecan half. Cool shortbread wedges on a rack.

Yields 18 cookies: Calories 211, Total Fat 16g, Cholesterol 34mg, Carbohydrate 16g, Protein 2g, Sodium 193mg

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound cashews

1. Butter two cookie sheets and keep warm. Mix baking soda, 1 teaspoon of water and vanilla extract; reserve. Mix sugar, 1 cup of water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on a candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water).
2. Stir in the butter and cashews. Cook, stirring constantly until temperature reaches 300 degrees or until a small amount of the mixture dropped into very cold water separates into threads that are hard and brittle, about 5 to 10 minutes. Watch carefully so mixture does not burn. Immediately remove from heat; stir in baking soda mixture. The mixture will bubble.
3. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4-inch thick and cool. Break into pieces.
NOTE: The brittle can be stored in an airtight container at room temperature for up to one month.

Yields about 2 pounds candy (4 oz. servings) Calories 314, Total Fat 16g, Cholesterol 6mg, Carbohydrate 43g, Protein 5g, Sodium 170mg

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
1/4 cup vegetable shortening
1/4 cup sugar
2 eggs, slightly beaten
3/4 cup fresh
or frozen orange juice
1 tablespoon grated
orange rind
1/2 cup chopped nuts
1 1/2 cups coarsely
chopped fresh cranberries

1. Heat oven to 350 degrees. Sift together flour, soda, salt and baking powder. Cream the shortening and sugar until light and fluffy. Beat in eggs and add the flour mixture alternately with orange juice. Stir in rind, nuts and cranberries.
2. Pour into greased and lightly floured loaf pan and bake for 1 hour and 10 minutes. Cool in pan on rack for 10 minutes, then remove from pan and finish cooling on rack. Do not slice until cold.
Note: Miniloaf pans (5×3 inches) can be used. Fill three miniloaf pans and bake for 35 minutes.

Yields 1 loaf
Calories 145, Total Fat 7g, Cholesterol 27mg, Carbohydrate 19g, Protein 3g, Sodium 137mg

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