• In a large bowl, beat the softened butter with a mixer on medium for about 30 seconds.
• Add 1/2 cup of powdered sugar and beat until combined, scraping the sides of the bowl as needed.
• Beat in the water and vanilla extract.
• Beat in the flour, pecans, and coconut.
• Cover the dough and chill for 30 to 60 minutes or until it’s easy to handle.
• Preheat your oven to 325°F.
• Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
• Bake for 15 minutes or until the bottoms are light brown.
• Remove the cookies and allow them to cool on a wire rack.
• Place 3/4 cup of powdered sugar in a large plastic bag.
• Add the cooled cookies, a few at a time, and shake gently to coat.

• Preheat your oven to 350°F and line a cookie sheet with parchment paper.
• In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add 2/3 cup of powdered sugar, crushed candies, vanilla extract, and salt.
• Beat until well combined, scraping the sides of the bowl as needed.
• Beat in the flour.
• Shape the dough into 1-inch balls and place them 2 inches apart on the prepared cookie sheet.
• Bake for 9 to 11 minutes or until the cookies are set and the bottoms are light brown.
• Allow them to cool on the cookie sheet for 1 minute, then remove and cool on a wire rack for 5 minutes.
• Roll the warm cookies in 1 cup of powdered sugar.
• After the cookies have cooled, roll them in powdered sugar again.
• If desired, dust them lightly with additional very finely crushed peppermint candies.

• Preheat your oven to 325°F.
• Drain the chopped cherries on paper towels and pat them dry.
• In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add 1/2 cup of powdered sugar, almond extract, and vanilla extract.
• Beat until well combined, scraping the sides of the bowl as needed.
• Beat in the flour, walnuts, and maraschino cherries.
• Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 18 to 20 minutes or until the bottoms are light brown.
• Allow the cookies to cool on the cookie sheet for 5 minutes.
• If desired, stir some edible glitter into the 1 cup of powdered sugar.
• Roll the warm cookies in the powdered sugar mixture.
• Let them cool completely on a wire rack.
• If desired, roll the cooled cookies in the powdered sugar mixture again.

• In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add 1/2 cup of powdered sugar, cocoa powder, vanilla extract, orange zest, and salt.
• Beat until everything is well combined, scraping the sides of the bowl as needed.
• Beat in the flour.
• Stir in the miniature semisweet chocolate chips; the dough will be slightly crumbly.
• Gently knead the dough and shape it into a ball.
• Cover the dough and chill for 30 to 60 minutes or until it’s easy to handle.
• Preheat your oven to 325°F.
• Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
• Bake for 15 minutes or until the cookies are firm and their tops are no longer glossy.
• Remove them and allow them to cool on a wire rack.
• Place 1 cup of powdered sugar in a large plastic bag.
• Add the cooled cookies, a few at a time, and shake gently to coat them.

• In a large bowl, beat together the shortening, matcha, ginger, vanilla, and lemon zest with a mixer on medium speed until well combined.
• Add brown sugar, baking powder, baking soda, and salt; beat until the mixture becomes fluffy.
• Incorporate the eggs.
• Beat in the flour and, if desired, a few drops of green food coloring.
• Cover and chill the dough for 1 hour or until it’s easy to handle.
• Preheat your oven to 350°F.
• Shape the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
• Bake for 10 to 12 minutes or until the cookies are lightly browned.
• Allow them to cool on the cookie sheet for 2 minutes, then transfer them to a wire rack to cool further.
• In a medium bowl, stir together 1 1/2 cups of powdered sugar and 2 tablespoons of water until the glaze reaches a thick drizzling consistency.
• Dip the tops of the cookies in the powdered sugar glaze, allowing any excess to drip off, and sprinkle them with white nonpareils.
• Place the cookies on waxed paper and allow them to stand until the glaze sets.

• Preheat your oven to 350°F.
• Line a 9-inch square baking pan with foil, ensuring the foil extends over the edges, and grease the foil.
• In a medium bowl, stir together the flour, 2 teaspoons of ground cinnamon, baking powder, and baking soda.
• In a medium saucepan, cook and stir brown sugar and 2/3 cup of butter over medium heat until the butter is melted.
• Let it cool slightly.
• Add the eggs and vanilla, stirring until they are well combined.
• Stir in the flour mixture.
• Spread the batter evenly in the prepared pan.
• Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
• Allow the bars to cool slightly in the pan on a wire rack.
• In a small bowl, stir together the granulated sugar and 1 teaspoon of ground cinnamon.
• Brush the warm, uncut bars with 1 tablespoon of melted butter and sprinkle with the cinnamon-sugar mixture.
• Let them cool completely.
• Use the foil to lift out the uncut bars, then cut them into individual bars.

• Preheat your oven to 350°F.
• Line a 15×10-inch baking pan with foil, ensuring the foil extends over the edges.
• In a large bowl, stir together the first seven ingredients (flour, sugar, baking powder, cinnamon, baking soda, salt, cloves).
• Add the 4 lightly beaten eggs, pumpkin, and vegetable oil, then stir until well combined.
• Spread the batter evenly in the prepared pan.
• In a medium bowl, beat the softened cream cheese and 1/4 cup of sugar with a mixer on medium speed until they are combined.
• Beat in 1 egg and 1 tablespoon of milk.
• Drizzle the cream cheese mixture over the pumpkin batter.
• Using a narrow metal spatula, swirl it slightly to create a marbled effect.
• Sprinkle the top with the miniature semisweet chocolate chips.
• Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
• Allow the bars to cool in the pan on a wire rack.
• Use the foil to lift out the uncut bars, then cut them into individual bars.

• Preheat your oven to 350ºF.
• Line a 13×9-inch baking pan with foil, extending the foil over the edges, and grease the foil.
• In a large saucepan, cook and stir brown sugar and butter over medium heat until the butter is completely melted.
• Coarsely chop 1 cup of the almonds and set them aside.
• Place the remaining 1 cup of whole almonds in a food processor.
• Cover and process until a paste begins to form.
• Stir the almond paste, almond extract, and vanilla extract into the sugar mixture.
• Add the eggs one at a time, stirring until well combined.
• Mix in the flour and baking powder.
• Gently stir in the reserved chopped almonds and dried cranberries.
• Spread the batter evenly in the prepared pan.
• Bake for 25 minutes or until a toothpick inserted comes out clean.
• Let the bars cool in the pan on a wire rack.
• Use the foil to lift out the uncut bars, then cut them into individual bars.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, ensuring the foil extends over the edges, and grease the foil.
• In a medium saucepan, cook and stir the granulated sugar and butter over medium heat until the butter is melted.
• Allow it to cool slightly.
• Add the eggs and vanilla to the sugar mixture, stirring until well combined.
• Stir in the flour, baking powder, and ground nutmeg.
• Gently fold in the chopped macadamia nuts.
• Spread the batter evenly in the prepared pan.
• Bake for 25 to 30 minutes or until the edges begin to pull away from the sides of the pan.
• Allow the bars to cool in the pan on a wire rack.
• Use the foil to lift out the uncut bars and cut them into diamond-shaped bars.

Eggnog Drizzle:

• In a small bowl, stir together 1 cup powdered sugar, 1 tablespoon eggnog, and 1/4 teaspoon vanilla extract.
• If needed, add additional eggnog, 1 teaspoon at a time, until the mixture reaches drizzling consistency.
• Drizzle the Eggnog Drizzle over the bars.
• If desired, sprinkle with grated whole nutmeg.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, ensuring the foil extends over the edges, and grease the foil.
• In a medium saucepan, cook and stir the brown sugar, 2/3 cup butter, and 1/2 cup maple syrup over medium heat until the butter is melted.
• Let it cool slightly.
• Add the eggs and vanilla, stirring until well combined.
• Stir in the flour, baking powder, and baking soda.
• Gently fold in the frozen raspberries.
• Spread the batter evenly in the prepared pan.
• Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
• Allow the bars to cool in the pan on a wire rack.
• For the frosting, in a medium bowl, stir together the powdered sugar, 1/4 cup maple syrup, 2 tablespoons softened butter, and 2 tablespoons milk until the mixture is smooth.
• Spread the frosting over the uncut bars.
• Spoon raspberry preserves in small mounds onto the frosting.
• Use a narrow metal spatula to gently swirl the raspberry preserves to create a marbled effect.
• Use the foil to lift out the uncut bars, then cut them into individual bars.