• Preheat your oven to 350°F.
• In a medium-sized bowl, combine the first six dry ingredients: all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt.
• In a larger mixing bowl, use a mixer on medium speed to beat the softened butter for about 30 seconds.
• Add the granulated sugar and beat until the mixture becomes fluffy, making sure to scrape the sides of the bowl as needed.
• Mix in the egg, molasses, and water until everything is well combined.
• Then, gradually add the dry flour mixture and beat until a smooth dough forms.
• Place 2 tablespoons of sugar in a small bowl.
• Shape the dough into 1 1/2-inch balls, then roll each ball in the sugar to coat it.
• Place the sugar-coated balls about 2 1/2 inches apart on an ungreased cookie sheet, gently flattening them slightly.
• Bake the cookies for 10 minutes or until they turn a light brown but remain puffed up (avoid overbaking).
• Allow them to cool on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

For the Filling:

• In a small saucepan, combine 1 cup of the chocolate, heavy cream, and butter.
• Cook and stir over low heat until the chocolate is completely melted.
• Transfer this mixture to a medium bowl, cover, and chill for 1 hour or until it’s nearly firm.
• Beat the chilled mixture with a mixer on medium-high until it becomes light and fluffy.

For the Cookie Dough:

• Preheat your oven to 350°F.
• Line a cookie sheet with parchment paper.
• Prepare the Basic Cookie Dough as directed, but add the ground chipotle pepper with the brown sugar.
• Stir in the remaining 1/2 cup of sweet chocolate.
• The dough may be crumbly.
• Shape the dough into 1-inch balls and place them 1 inch apart on the prepared cookie sheet.
• Flatten the balls until they’re about 1/4 inch thick.
• If desired, sprinkle with additional ground chipotle pepper.
• Bake for 6 to 8 minutes or until the edges are set.
• Allow the cookies to cool on the cookie sheet for 2 minutes, then remove them and let them cool on a wire rack.
• Spread the prepared filling on the bottoms of half of the cookies and top with the remaining cookies, bottom sides down.
• This recipe yields 25 servings (1 sandwich cookie each).

For the Basic Cookie Dough:

• In a large bowl, combine the shortening, softened butter, and cream cheese.
• Beat with a mixer on medium speed for about 30 seconds.
• Add the packed brown sugar, baking powder, salt, ground cinnamon, and ground nutmeg.
• Beat until well combined, scraping the bowl as needed.
• Beat in the egg and vanilla extract.
• Gradually beat in the all-purpose flour.

• Preheat your oven to 350°F.
• In a large bowl, combine the first five ingredients (flour, rolled oats, granulated sugar, ground cinnamon, and ground ginger).
• Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
• Reserve 1 cup of the oat mixture for the topping.
• Press the remaining oat mixture into a 13×9-inch baking pan to create the crust.
• For the filling, in a medium bowl, beat the next six ingredients (cream cheese, toasted walnuts, chopped dried apples, sweetened condensed milk, maple syrup, and ground cinnamon) with a mixer on medium speed until well combined.
• Spread this filling over the crust.
• Sprinkle the reserved topping on top.
• Bake for 35 to 40 minutes or until the topping turns light brown.
• Allow the bars to cool in the pan on a wire rack.
• For the icing, in a small bowl, stir together the powdered sugar and enough milk to reach a drizzling consistency.
• Drizzle the icing over the uncut bars, then cut them into individual bars.

• Preheat your oven to 350°F and line a cookie sheet with parchment paper.
• In a medium-sized bowl, stir together the all-purpose flour, ground cinnamon, baking powder, salt, and baking soda.
• In a large mixing bowl, beat the softened butter and shortening with a mixer on medium speed for about 30 seconds.
• Add the brown sugar and beat until fluffy, scraping the sides of the bowl as needed.
• Beat in the eggs and vanilla until well combined.
• Then, beat in the flour mixture.
• Finally, stir in the rolled oats, raisins, and chopped dates.
• Drop the cookie dough onto the prepared cookie sheet using a 3-tablespoon cookie scoop or a scant 1/4-cup measure, spacing them about 3 inches apart.
• Bake for 15 to 17 minutes or until the edges are set and the centers appear dry.
• Let the cookies cool on the cookie sheet for 3 minutes, then transfer them to a wire rack to cool completely.

• In a small saucepan, gently heat and stir the chopped chocolate and butter over low heat until completely melted and smooth.
• Allow the mixture to cool slightly.
• While the chocolate mixture cools, preheat your oven to 325°F.
• Line a 13×9-inch baking pan with foil, ensuring that the foil extends over the edges.
• Coat the foil with nonstick cooking spray.
• In a separate bowl, combine the all-purpose flour and cocoa powder.
• In a large mixing bowl, whisk together the sugar, instant espresso coffee powder, ground chipotle pepper, and cinnamon.
• Add the melted chocolate mixture to this and beat with a mixer on medium speed for about 1 minute, scraping the sides of the bowl as needed.
• Add the eggs one at a time, beating on low speed after each addition until just combined.
• Stir in the vanilla extract.
• Gradually add the flour-cocoa mixture and beat until just combined, then continue to beat on medium speed for an additional minute.
• Spread the brownie batter evenly into the prepared pan.
• Bake for 35 to 40 minutes or until the edges start to pull away from the sides of the pan.
• Let the brownies cool in the pan on a wire rack.
• Once cooled, use the foil to lift the uncut brownies out.
• Sprinkle with a touch of additional cocoa powder, then cut into individual brownies.

• Preheat your oven to 300°F and line an extra-large cookie sheet with parchment paper.
• For the meringue, in a medium-sized bowl, combine the egg whites, nutmeg, vanilla extract, and cream of tartar.
• Use a mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, one tablespoon at a time, while beating on high until stiff peaks form (tips stand straight).
• Transfer the meringue to a decorating bag fitted with a small star tip.
• Pipe the meringue into 1 1/2-inch stars or kisses, placing them 1 inch apart onto the prepared cookie sheet.
• Alternatively, you can use a spoon to drop meringue onto the prepared cookie sheet.
• Bake for 15 minutes.
• After baking, turn off the oven.
• Let the meringues stand in the oven with the door closed for 1 hour or until they become dry and crisp.
• Then, remove them and allow them to cool on wire racks.
• If desired, you can dip the bottoms in the optional White Chocolate Dip.
• Let the meringues stand until the dip sets.
• This recipe makes approximately 40 servings, with one cookie per serving.

WHITE CHOCOLATE DIP:

• In a small saucepan, combine 4 oz.
• of white baking chocolate (coarsely chopped), 1 tsp.
• of shortening, and 1/4 tsp.
• freshly grated nutmeg or 1/8 tsp.
• ground nutmeg.
• Cook and stir over low heat just until the chocolate is melted.

• In a small, heavy saucepan, cook and stir the butter over medium heat for 10 to 12 minutes or until the butter turns a light golden brown.
• Pour the browned butter into a large bowl, cover it, and chill it for 30 minutes, stirring once during the cooling time.
• Beat the browned butter with a mixer on medium speed for about 30 seconds.
• Add 1 1/2 cups of sugar and beat until they are well combined, scraping the bowl as needed.
• Beat in the next six ingredients (eggs, cream of tartar, baking soda, cardamom or cinnamon, vanilla, and salt).
• Finally, beat in the flour.
• Cover the dough and chill it for 2 hours or until it’s easy to handle.
• Preheat your oven to 375°F.
• In a small bowl, stir together the remaining sugar and ground cardamom or cinnamon.
• Shape the dough into 1-inch balls and roll each ball in the sugar mixture to coat.
• Place the coated balls 2 inches apart on an ungreased cookie sheet.
• Bake for 9 to 12 minutes or until the edges are light brown.
• Cool the cookies on the cookie sheet for 1 minute, then remove them and let them cool further on a wire rack.

For the Cookies:

• Preheat your oven to 325°F.
• In a medium bowl, stir together the first five ingredients (flour, sugar, cocoa powder, cocoa-chile blend or chipotle chile pepper, and ground cinnamon).
• Using a pastry blender or your fingers, cut in the butter until the mixture resembles fine crumbs and starts to cling together.
• Gather the mixture into a ball, kneading gently until it becomes smooth.
• On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick.
• Use a 1.5 to 2-inch fluted round or star-shaped cookie cutter to cut out the dough.
• Place the cutouts about 1 inch apart on an ungreased extra-large cookie sheet.
• Bake for 15 to 18 minutes or until the centers are firm.
• Remove from the oven and let the cookies cool on wire racks.

For the Chocolate Glaze:

• In a small bowl, stir together the powdered sugar, unsweetened cocoa powder, and, if desired, the ground cocoa-chile blend or a dash of ground chipotle chile pepper.
• Stir in the softened butter.
• Stir in enough milk (2 to 3 teaspoons) to reach a drizzling consistency.
• Drizzle the glaze over the cooled cookies and let it stand until the glaze is set.

• Line twenty-four 1¾-inch muffin cups with paper bake cups.
• In a small bowl, combine the finely crushed gingersnaps and melted butter.
• Divide this mixture evenly among the prepared muffin cups, pressing it down firmly to form the crust.
• For the filling, in a medium saucepan, cook and stir the white chocolate, sweetened condensed milk, and pumpkin pie spice over low heat until the mixture is completely melted and smooth.
• Divide the filling evenly among the muffin cups, using about 1 tablespoon for each cup.
• Top each cup with a toasted pecan half.
• Allow the filling to set.

• Line a large cookie sheet with waxed paper.
• In a medium bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add both sugars, dulce de leche, and milk.
• Beat until the mixture is well combined, scraping the bowl as needed.
• Gradually beat in the all-purpose flour.
• Shape the dough into fifty 1/2-inch balls.
• Place each ball on top of a pretzel twist and top with another pretzel twist, pressing down gently.
• In a medium saucepan, cook and stir the chopped candy coating over low heat until it’s melted and smooth.
• Let it cool for about 15 minutes.
• Using a fork, hold each pretzel bite over the saucepan and spoon the melted coating over the pretzel bite to cover it, allowing any excess coating to drip back into the pan.
• Place the coated bites on the prepared cookie sheet and top them with your choice of colorful sprinkles.
• Let the coating stand until it sets.