Preheat the Oven:

• Preheat your oven to 300°F (150°C).

Prepare the Dough:

• In a large bowl, beat the softened butter and shortening with an electric mixer on medium speed for about 30 seconds.
• Add sugar, baking soda, cream of tartar, and salt.
• Continue to beat until well combined, scraping the bowl as needed.
• Beat in the egg yolks and vanilla extract until combined.

Preheat the Oven:

• Preheat your oven to 350°F (175°C).

Prepare the Dough:

• In a large bowl, beat the shortening and softened butter with an electric mixer on medium speed for about 30 seconds.
• Add both granulated and brown sugars, baking powder, and baking soda.
• Continue to beat until well combined, scraping the bowl as needed.
• Beat in the egg, milk, and vanilla extract.
• Add the unsweetened cocoa powder and mix it into the dough.
• Gradually beat in the all-purpose flour.
• If needed, cover the dough and chill it for 30 minutes or until it’s easy to handle.

Shape and Decorate:

• Shape the dough into 1-inch balls.
• Roll each dough ball in the red, white, and green nonpareils.
• Place the coated dough balls 2 inches apart on an ungreased cookie sheet.

Bake:

• Bake the cookies for 8 to 10 minutes or until the edges are firm.
• Add the Chocolate Surprise:
• Immediately upon removing the cookies from the oven, gently press a Hershey’s Kiss milk chocolate into the center of each cookie.

Cool and Serve:

• Remove the cookies from the cookie sheet and allow them to cool on a wire rack.
• Enjoy: Your Holiday Chocolate Surprise Cookies are ready to delight your friends and family!
• This recipe yields approximately 60 servings, with one cookie per serving.

Prepare the Dough:

• In a large bowl, beat the softened butter and cream cheese with an electric mixer on medium speed for about 30 seconds.
• Add the granulated sugar and baking powder, and continue to beat until well combined, scraping the bowl as needed.
• Beat in the egg and vanilla extract.
• Gradually beat in the all-purpose flour until the dough is formed.

Color and Swirl the Dough:

• Divide the dough into two equal portions.
• Tint one portion with green gel food coloring to your desired shade of green.
• Stir the green nonpareils into the green-colored dough.

Create the Marbled Swirl:

• Roll each portion of dough separately between sheets of waxed paper into a 12×8-inch rectangle.
• Carefully invert the green dough over the plain dough, then remove the waxed paper from the top.
• Starting from a short side, roll up the dough using the waxed paper on the bottom to help.
• Seal the edge.
• Wrap the roll in plastic wrap and chill it in the refrigerator for 4 hours or freeze it for 1 hour, or until it’s firm enough to slice.

Preheat and Bake:

• Preheat your oven to 375°F (190°C).
• Using a sharp knife, cut the dough roll into 1/4-inch slices and place them 1 inch apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until the edges are firm.

Cool and Serve:

• Allow the cookies to cool on the cookie sheet for 1 minute, then transfer them to a wire rack to cool completely.

• Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a cookie sheet.
• Prepare the Filling: In a small bowl, combine 1/4 cup of granulated sugar, almond flour, egg white, 1 3/4 teaspoons of vanilla extract, and 1/8 teaspoon of salt to make the filling.
• Set it aside.
• Prepare the Dough: In a large mixing bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add the remaining 3/4 cup of granulated sugar and 1/4 teaspoon of salt.
• Beat until well combined, scraping the bowl as needed.
• Mix in the egg, almond extract, and the remaining 1 1/2 teaspoons of vanilla extract.
• Gradually add the all-purpose flour and mix until the dough comes together.
• If the dough is crumbly, gently knead it until it holds together.
• Divide the dough into two equal portions.
• Shape the Cookies: On a lightly floured surface, roll out one portion of the dough at a time until it’s approximately 1/8 inch thick.
• Using a 2 1/2-inch scalloped round cookie cutter, cut out rounds from the dough.
• You can re-roll and cut scraps as needed.
• Assemble the Triangles: For each cookie, place 1/2 teaspoon of the prepared filling in a small pile of rainbow nonpareils and/or sprinkles.
• Roll the filling to coat it.
• Brush one of the dough rounds with milk and place the coated filling in the center.
• Fold the edges of the dough together in three places to form a triangular hat shape, leaving the filling open in the center.
• Bake: Place the prepared shapes about 1 inch apart on the greased cookie sheet.
• Bake in the preheated oven for 8 to 9 minutes or until the edges are lightly browned.

Cool:

• Remove the cookies from the oven and allow them to cool on a wire rack.

Enjoy:

• Your Rainbow Delight Triangles are ready to enjoy!

• In a small saucepan, melt the chocolate, shortening, and butter over low heat.
• Allow it to cool for at least 15 minutes.
• Preheat your oven to 350°F.
• Lightly grease a cookie sheet or line it with parchment paper.
• In a large bowl, combine the next five ingredients (sugar, eggs, baking powder, baking soda, and salt).
• Stir in the melted chocolate mixture and vanilla.
• Add the flour and cocoa powder.
• If necessary, cover and chill the dough for 30 to 60 minutes, or until it’s easy to handle.
• Shape the dough into 1¹⁄₂-inch balls.
• Roll each ball in sanding or coarse sugar, then place them 2 inches apart on the prepared cookie sheet.
• Bake for 8 to 10 minutes or until the edges are firm, and cracks appear slightly moist.
• Allow the cookies to cool on the cookie sheet for 2 minutes, then transfer them to a wire rack to cool completely.

• Preheat your oven to 350°F.
• Lightly coat 1³⁄₄-inch muffin cups with cooking spray.
• In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
• Add powdered sugar, baking powder, and salt.
• Beat until the mixture becomes creamy, scraping the bowl as needed.
• Beat in the egg and vanilla.
• Gradually beat in the flour.
• Divide the dough in half.
• Stir red sprinkles into one half of the dough and green sprinkles into the other half.
• If needed, cover and chill the dough for 30 to 60 minutes, or until it’s easy to handle.
• Shape the dough into 1-inch balls and press these balls onto the bottoms and up the sides of the prepared muffin cups.
• Bake for 8 minutes or until the edges are lightly browned.
• Remove from the oven and press the centers with the rounded side of a measuring teaspoon.
• Cool the tassies in the muffin cups on wire racks for 5 minutes.
• Afterward, remove them from the muffin cups and continue to cool them on wire racks.
• Fill the cooled tassies with the Cream Filling and top with additional sprinkles.

Cream Filling:

• In a medium bowl, beat ¹⁄₄ cup softened butter with a mixer on medium speed for about 30 seconds.
• Add 1¹⁄₄ cups powdered sugar, 1 tablespoon half-and-half or milk, and ¹⁄₄ teaspoon vanilla.
• Beat until the mixture becomes fluffy.

To Store:

• Layer the cookies between sheets of waxed paper in an airtight container.
• Store in the refrigerator for up to 3 days or freeze them for up to 1 month.

• In a small bowl, stir together the soy sauce, olive oil, brown sugar, minced garlic, and lemon pepper.
• Place the mixture and the salmon in a large zip-top plastic bag.
• Seal the bag and turn it to coat the salmon.
• Chill for at least 4 hours or up to overnight.
• Preheat your broiler.
• Transfer the salmon, skin side down, to a roasting pan, and discard the marinade.
• Broil the salmon about 6 inches from the heat source until it is lightly browned and flakes easily with a fork.
• This usually takes about 4 to 6 minutes per ½-inch thickness.
• Remove the salmon from the oven and let it rest for 5 minutes.
• Enjoy your Delicious Salmon!

• Preheat the oven to 425°F.
• Pour the white wine into a 10-inch cast-iron skillet and set it aside.
• Insert the lemon halves and garlic into the chicken cavity.
• Tie the chicken’s legs together with kitchen string.
• Slide the cold butter pieces under the skin of the chicken breasts.
• Brush the chicken all over with Dijon mustard, then sprinkle it with salt and pepper.
• Transfer the prepared chicken to the skillet with the white wine.
• Roast the chicken in the preheated oven for 15 minutes.
• After the initial 15 minutes, reduce the oven temperature to 350°F and continue roasting the chicken until an instant-read thermometer inserted into the thickest part of the thigh registers 170°F.
• This should take approximately 1¼ to 1½ hours.
• Remove the roasted chicken from the oven, cover it with a doubled sheet of foil, and let it rest for 15 minutes.
• Garnish the chicken with fresh sage leaves.
• Enjoy your Happy Roast Chicken!

Preparing the Roast:

• Allow the beef to stand at room temperature for 1 hour.
• Preheat the oven to 350°F.
• In a small bowl, stir together 2 teaspoons of salt, garlic powder, black pepper, thyme, and crushed fennel seeds.
• Place the beef on a rack in a roasting pan, rib side down.
• Rub the beef with the spice mixture.
• Roast in the oven until an instant-read thermometer inserted into the thickest part registers at least 135°F for medium-rare (about 1¾ to 2¼ hours) or 150°F for medium (about 2¼ to 2¾ hours).
• After roasting, transfer the beef to a cutting board and let it stand, covered with foil, for about 15 minutes.
• Do not drain the pan.
• Boil the halved potatoes and onion in salted water for 10 minutes, then drain.
• Sprinkle them with the remaining ½ teaspoon of salt.
• Remove the rack from the roasting pan, add the vegetables, and toss them to coat with the drippings.
• Return the pan to the oven and roast until the vegetables are browned and tender, which should take about 30 to 40 minutes.
• Making the Dipping Sauce:
• Stir together the sour cream, horseradish, and chives in a bowl.

• Preheat your oven to 500°F and position the rack in the center.
• Line a baking sheet with foil.
• In a bowl, whisk together the self-rising flour (or the homemade self-rising flour) and white sugar.
• Add the whipping cream and stir until almost all the flour is incorporated, forming a sticky dough.
• Drop the dough in 12 portions, about a scant ¼ cup each, onto the prepared baking sheet.
• Generously brush the tops of the dough portions with melted butter and sprinkle them with coarse sugar.
• Bake the biscuits in the preheated oven until they are golden brown, which should take about 10 to 12 minutes.
• Once baked, you can enjoy the biscuits, and any leftovers can be cooled and stored in an airtight container.
• They can be stored at room temperature for up to a day or frozen for up to 3 months.
• These Sweet Cream Biscuits are perfect for a quick and sweet treat.
• Enjoy!