• 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.

• Preheat your oven to 350°F.
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges, and grease the foil.
• In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
• Add sugar, baking powder, baking soda, and salt, then beat until well combined, scraping the bowl as needed.
• Incorporate the egg, mashed bananas, sour cream, and vanilla.
• Stir in the flour and almonds.
• Spread the batter evenly in the prepared pan.
• Bake for 25 minutes or until a toothpick inserted comes out clean.
• Allow the bars to cool in the pan on a wire rack.
• Spread the Butter-Rum Icing over the uncut bars.
• Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.
• If desired, garnish with banana chips.
• Yields: 48 servings (1 bar each)
• Butter-Rum Icing:
• In a medium bowl, beat 3 tablespoons softened butter with a mixer on medium speed for 30 seconds.
• Beat in 1 1/2 cups powdered sugar, 1 tablespoon rum, and 1 teaspoon vanilla until smooth.
• Gradually beat in an additional 1 1/2 cups powdered sugar and enough milk to reach the desired spreading consistency.

• Preheat your oven to 350°F.
• Line a 15×10-inch baking pan with foil, ensuring that the foil extends over the edges.
• Zest the limes to get 4 teaspoons of zest and squeeze 5 tablespoons of juice from them.
• In a large mixing bowl, beat together the softened butter and shortening using a mixer on medium to high speed for about 30 seconds.
• Add the granulated sugar, baking powder, salt, and 3 teaspoons of the lime zest.
• Continue to beat until the mixture becomes light and fluffy, scraping the sides of the bowl as needed.
• Incorporate the eggs, vanilla, and 3 tablespoons of lime juice, beating until well combined.
• Finally, beat in the all-purpose flour.
• Spread the batter evenly in the prepared pan.
• Bake for 20 to 25 minutes or until the bars turn light brown.
• Allow them to cool slightly in the pan on a wire rack.
• To make the glaze, stir together the powdered sugar, the remaining 1 teaspoon of lime zest, and 4 teaspoons of lime juice in a small bowl.
• If needed, add more lime juice to reach a thin glazing consistency.
• Spread the glaze on the still-warm, uncut bars, and let them cool completely.
• Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.

• In a large saucepan, combine granulated sugar, molasses, and butter.
• Bring the mixture to a boil, stirring until the sugar is completely dissolved.
• Let it cool for 15 minutes.
• Stir in the next nine ingredients (through black pepper).
• Gradually mix in the all-purpose flour until the dough is well combined.
• Cover the dough and chill it for 2 hours or until it’s easy to handle.
• Preheat your oven to 375°F and grease a large cookie sheet.
• On a surface sprinkled with coarse sugar, roll the dough into 1/4-inch-thick ropes, using 2 tablespoons for each rope.
• Cut the ropes into 3/8-inch pieces.
• Place the pieces about 1/2 inch apart on the prepared cookie sheet.
• Bake for 7 to 8 minutes or until the bottoms are light brown.
• Immediately remove the cookies from the cookie sheet and allow them to cool on paper towels.

• Preheat your oven to 350°F.
• Line a 13×9-inch baking pan with foil, extending the foil over the edges for easy removal, and lightly coat the foil with nonstick cooking spray.
• In a medium bowl, combine the all-purpose flour, freshly grated nutmeg (or ground nutmeg), baking powder, and baking soda.
• In a medium saucepan, combine the brown sugar and butter.
• Cook and stir over medium heat until the mixture is completely melted and smooth.
• Allow it to cool slightly.
• Stir in the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Gently fold in the flour mixture, being careful not to overmix.
• Add the dried cranberries and spread the batter into the prepared pan.
• Sprinkle the fresh or thawed cranberries evenly over the top.
• Bake for 40 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and immediately sprinkle the top with the coarsely chopped white chocolate.
• Let it cool in the pan on a wire rack.
• Using the foil overhangs, lift the uncut bars from the pan and then cut them into individual bars.