• In a small bowl, combine the powdered sugar, vanilla or almond extract, and 1 tablespoon of milk.
• Stir in additional milk, 1 teaspoon at a time, until the icing reaches the desired drizzling consistency.
• This recipe yields about 1/2 cup of icing.

• Preheat your oven to 375°F.
• In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
• Beat in the sour cream.
• Add granulated sugar, baking powder, and salt.
• Beat until well combined, scraping the bowl as needed.
• Beat in the egg, clementine zest, and lemon zest.
• Gradually beat in the flour and ground almonds.
• Force the unchilled dough through a cookie press, placing the dough 1 inch apart onto ungreased cookie sheets.
• Bake for 6 minutes or until the edges are firm but not brown.
• Remove the cookies and allow them to cool on wire racks.
• Dip the tops of the cookies in Citrus Icing and sprinkle with yellow and/or orange sugar.
• Let them stand until the icing sets.

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, use an electric mixer to beat the softened butter on medium to high speed for about 30 seconds.
• Add the granulated sugar and baking powder.
• Beat until well combined, scraping the sides of the bowl as needed.
• Then, beat in the egg and vanilla bean paste (or vanilla extract) until fully combined.
• Gradually add the all-purpose flour and mix until a smooth dough forms.
• Divide the dough into three equal portions.
• In one of the portions, stir the melted bittersweet chocolate until the chocolate is fully incorporated into the dough.
• In the second portion, stir the strawberry-flavored gelatin until well combined with the dough.
• Leave the third portion plain.
• There’s no need to chill the dough at this point.
• Take equal-sized pieces from each of the three colored doughs.
• Roll these pieces into logs and place them together to fit into a cookie press fitted with a ribbon or star-shaped disk.
• Use the cookie press to force the dough through onto an ungreased cookie sheet.
• Bake in the preheated oven for 7 to 9 minutes, or until the edges are firm and just starting to brown.
• Once baked, remove the cookies from the oven and allow them to cool on wire racks.

• Begin by preheating your oven to 350°F (175°C).
• Line a 13×9-inch baking pan with foil, allowing the foil to extend over the edges, and then coat the foil with nonstick cooking spray.
• Brush the bottom and sides of the prepared pan with melted butter.
• Sprinkle the bottom with 1¹⁄₂ cups of finely crushed cereal, and if desired, orange zest.
• Pour sweetened condensed milk evenly over the crushed cereal.
• Sprinkle with 1 cup of the coarsely broken cereal, white baking chips, coconut, dried cherries (or cranberries), and chopped pistachios.
• Finish by sprinkling the remaining 1 cup of broken cereal on top.
• Gently press the layers down to moisten them.
• Bake in the preheated oven for 25 to 30 minutes, or until the edges turn light brown.
• Using a sharp knife, loosen the bars from the foil-lined edges of the pan.
• Let them cool in the pan on a wire rack.
• Using the foil, lift out the uncut bars, then cut them into individual bars.

• Preheat your oven to 350°F (175°C).
• Line a 15×10-inch baking pan with foil, ensuring the foil extends over the edges.
• Lightly coat the foil with nonstick cooking spray.
• In a large mixing bowl, beat 1 cup of softened butter with an electric mixer on medium speed for about 30 seconds.
• Add the granulated sugar, baking powder, and ¹⁄₂ teaspoon of salt.
• Continue to beat until well combined, scraping the sides of the bowl as needed.
• Beat in the eggs and vanilla extract.
• Then, beat in the flour.
• Press the dough into the prepared pan.
• Sprinkle it with 1 cup of chocolate chips and 1 cup of chopped pecans, gently pressing them into the dough.
• Sprinkle the cereal on top.
• In a medium saucepan, melt ¹⁄₂ cup of butter over medium heat.
• Stir in the caramel topping and brown sugar.
• Bring the mixture to a boil, stirring constantly.
• Pour this caramel mixture over the layers in the pan.
• Sprinkle the remaining chocolate chips and pecans on top.
• Bake in the preheated oven for 25 to 30 minutes, or until the top is light brown and bubbly.
• Allow it to cool in the pan on a wire rack.
• Sprinkle sea salt flakes over the top.

• Preheat your oven to 375°F (190°C).
• In a large mixing bowl, beat the softened butter and shortening with an electric mixer on medium speed for about 30 seconds.
• Add both the brown sugar, granulated sugar, baking soda, and salt.
• Continue to beat on medium for 2 minutes, scraping the sides of the bowl as needed.
• Add the eggs and vanilla extract, mixing until fully combined.
• Gradually add the all-purpose flour and gently fold in the cornflakes and chocolate chunks.
• Drop spoonfuls of dough about 2 inches apart onto an ungreased cookie sheet.
• Bake in the preheated oven for 6 to 8 minutes, or until the edges are lightly browned (the cookies may not appear completely set).
• Allow them to cool on the cookie sheet for 2 minutes, then transfer them to a wire rack to cool completely.

• Begin by using a large mixing bowl and a hand mixer.
• Beat the softened butter on medium speed for about 30 seconds.
• Add the granulated sugar, baking soda, cream of tartar, and salt.
• Continue to beat until well combined, scraping the sides of the bowl as necessary.
• Add the eggs and vanilla extract, and mix until fully incorporated.
• Gradually add the all-purpose flour to form the dough.
• Stir in 1 cup of the cereal.
• Cover the dough and let it chill in the refrigerator for 30 to 60 minutes, or until it’s easy to handle.
• Preheat your oven to 375°F (190°C).
• Take the remaining 3¹⁄₂ cups of cereal and place it in a resealable plastic bag.
• Crush the cereal by gently rolling a rolling pin over it.
• Shape the dough into 1¹⁄₄-inch balls and then roll them in the crushed cereal, ensuring an even coating.
• Place the dough balls about 2 inches apart on an ungreased cookie sheet.
• Bake in the preheated oven for 10 to 12 minutes or until the bottoms of the cookies are lightly browned.
• Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

For the Brownies:

• In a large saucepan, cook and stir the butter and chopped unsweetened chocolate over low heat until melted.
• Allow the mixture to cool for 10 minutes.
• Meanwhile, preheat your oven to 350°F (175°C).
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges.
• Lightly coat the foil with nonstick cooking spray.
• Stir the sugar into the cooled chocolate mixture.
• Add the eggs one at a time, beating with a spoon until combined.
• Stir in the vanilla extract.
• Add the flour and baking soda and stir just until combined.
• Spread the brownie batter in the prepared pan.
• Bake for 20 minutes, or until the edges are firm, and the center appears set.

For the Topping:

• While the brownies are still warm, spread them with the Chocolate Fudge Frosting (see below).
• Sprinkle the puffed corn cereal and marshmallows on top.
• Preheat the broiler and place the brownies 4 to 5 inches from the heat source.
• Broil for 30 seconds or until the marshmallows are toasted.
• Allow the brownies to cool on a wire rack.
• Use the foil to lift the uncut brownies out of the pan, then cut them into squares.
• This recipe makes approximately 36 servings, with each serving being one brownie.

Chocolate Fudge Frosting:

• In a medium saucepan, melt 1/4 cup of butter over medium heat.
• Stir in 3 tablespoons each of unsweetened cocoa powder and milk.
• Bring the mixture to a gentle boil and then remove it from the heat.
• Stir in 2 1/4 cups of powdered sugar and 1/2 teaspoon of vanilla extract until the frosting is smooth.

For the Cookies:

• In a small bowl, stir together the all-purpose flour and salt.
• In a medium mixing bowl, beat the softened butter and 1/2 cup powdered sugar with a mixer on medium to high speed until combined.
• Beat in the egg until fully combined.
• Then, beat in the flour mixture.
• Cover the dough and chill it for 1 hour or until it’s easy to handle.
• Preheat your oven to 350°F (175°C).
• Line a cookie sheet with parchment paper.
• Shape the chilled dough into 3/4- to 1-inch balls.
• Place the balls on the prepared cookie sheet.
• Dip the bottom of a glass in granulated sugar and use it to flatten each ball into a 1 1/2-inch circle.
• Bake for 7 to 10 minutes or until the bottoms are light brown.
• Remove the cookies and let them cool on a wire rack.

For the Filling:

• In a small bowl, beat together the 1/2 cup powdered sugar, 1/4 cup softened butter, and brandy (or milk) with a mixer on medium to high speed until the mixture is smooth.

To Assemble:

• Spread the filling on the bottoms of half of the cookies.
• Top with the remaining cookies to create sandwiches.
• Roll the edges of the sandwiches in the chopped pistachio nuts.
• Chill the assembled cookies for 30 minutes or until the filling is set.