Ingredients

• 5 ½ oz. (1 ¼ cups) all-purpose flour
• Pinch ground cinnamon
• Pinch table salt
• 4 oz. (½ cup) unsalted butter, at room temperature
• 1/3 cup firmly packed dark brown sugar
• 1 tsp. instant coffee or espresso powder, dissolved in 2 tsp. coffee-flavored liqueur or water

Directions

1. 1. Combine the flour, cinnamon, and salt in a small bowl.
   2. In a large bowl, beat the butter and brown sugar with a wooden spoon or an electric mixer until well blended; stir in the dissolved coffee.
   3. Add the flour mixture; mix until the dough is blended and begins to clump together (if you’re using an electric mixer, set it on low speed).
   4. Pile the dough onto a large piece of plastic wrap. Using the wrap to help shape the dough, form it into a squared-off log 7 inches long. Chill until quite firm, at least 6 hours and up to 3 days.
   5. Heat the oven to 350 degrees F.
   6. Cut the dough in ¼-inch slices; set them 1 inch apart on parchment-lined baking sheets. Bake until the tops look dry and the edges are slightly browned, about 12 minutes. Transfer to a rack to cool completely.

(From Fine Cooking Magazine)

Ingredients

1. 1. • 2 cups all-purpose flour
      • ¾ cup margarine or butter (1 ½ sticks), softened
      • ¾ cup sugar
      • ½ cup chopped candied pineapple (about 2 large rings)
      • ½ cup chopped crystallized ginger (about 2.7-ounce jar)
      • ½ teaspoon salt

Directions

1. 1. 1. Preheat oven to 325 degrees F. Into large bowl, measure all ingredients. With hand, knead ingredients until blended.
      2. Pat dough into ungreased (spray with Pam) 13” by 9” metal baking pan. Bake 30 minutes or until edges are golden. (Note: Do not overcook or cookies will shatter when cut.)
      3. Remove pan from oven; immediately cut lengthwise into 4 strips, then cut each strip crosswise into 4 pieces to form 16 bars. Cut each bar diagonally in half to form 32 triangles.
      4. Cool cookies in pan on wire rack. When cold, carefully remove cookies from pan. Store in tightly covered container.

(From Good Housekeeping Magazine)

Ingredients

• ½ cup margarine or butter (1 stick)
• 2 large eggs
• ¾ cup sugar
• ¼ cup plain low-fat yogurt
• 1 teaspoon lemon extract
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon grated lemon peel
• ¼ teaspoon salt
• confectioners’ sugar

Directions

1. In small saucepan over low heat, melt margarine or butter; set aside to cool.
2. Preheat oven to 400 degrees F. Grease 1 madeleine pan (twelve 3 3/8” by 2” shells).
3. In large bowl, with mixer at low speed, beat eggs, sugar, yogurt, lemon extract, and vanilla extract until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until very light and lemon-colored, about 5 minutes, occasionally scraping bowl. Reduce speed to low; beat in flour, grated lemon peel, salt, and melted margarine or butter until blended. Spoon 1 tablespoon batter into each madeleine shell.
4. Bake 10 to 15 minutes until madeleines are golden brown. Immediately remove madeleines from shells to wire racks to cool. Repeat until all batter is used, greasing madeleine pan each time. Sprinkle madeleines lightly with confectioners’ sugar. Store madeleines in tightly covered container if not serving right away to prevent them from becoming soggy.

(From Good Housekeeping Magazine)

Ingredients

• ½ cup hazelnuts (also called filberts) or walnuts
• ½ cup packed light brown sugar
• 1 ¼ cups all-purpose flour
• 6 tablespoons margarine or butter (¾ stick), softened
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon ground allspice
• ¼ teaspoon salt
• 1 large egg

Directions

1. Preheat oven to 350 degrees F. Place hazelnuts or walnuts in metal baking pan. Bake about 20 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins (if using walnuts, it is not necessary to remove skins). Turn oven off.
2. In food processor with knife blade attached or in blender at high speed, blend cooled nuts with brown sugar until finely ground.
3. Into a large bowl, measure nut mixture, flour, margarine or butter, cinnamon, vanilla extract, allspice, salt, and egg. With mixer at low speed, beat until just mixed, occasionally scraping bowl with rubber spatula. Divide dough in half; pat each half into a 1-inch-thick round. Wrap each half in plastic wrap and refrigerate 1 hour or until firm enough to roll. (Or, place dough in freezer 30 minutes.)
4. Preheat oven to 350 degrees F. Grease 2 large cookie sheets. On well-floured surface, roll half of dough 1/8 inch thick. Using floured 3” by 2” cookie cutter, cut dough into as many teapots as possible, reserving trimmings.
5. Place cookies, about ½ inch apart, on cookie sheets. Bake 10 to 12 minutes until edges of cookies are golden, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool. Repeat with remaining dough and trimmings. Store cookies in tightly covered container.

(From Good Housekeeping Magazine)