1 cup almond butter (or any other type of nut butter)
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
Cinnamon-sugar (for rolling)

Preheat oven to 350 degrees.

In a large bowl, cream together the almond butter and brown sugar. Add the egg, vanilla, baking powder and salt; stir to combine.

Roll dough into 10 similar sized balls and then roll in the cinnamon sugar mixture. Space cookies evenly on a baking sheet. Lightly depress cookies with fingertips.

Bake for 10 minutes. Allow cookies to cool completely before serving.

Yields about 10 cookies.

2 cups flour
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup fresh blueberries, de-stemmed and dried

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the flour mixture. Gently fold in the blueberries.

Drop dough by the spoonful onto an ungreased cookie sheet. Bake for 12-15 minutes, or until light golden brown. Remove from oven and let cool on a wire rack.

Yields about 2-3 dozen cookies.

These are definitely not your average cookie. They have such an array of flavors happening! Sweetness form the honey, a little kick from the ginger and a bit if tart from the lemon. I find the combination to be utterly divine!

Cookies:
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon dried ground ginger
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1 egg
1/2 cup honey
1 teaspoon vanilla

Icing:
2 tablespoons lemon juice
1 cup confectioner’s sugar
Milk
Sprinkles (optional)

Cookies:
Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking soda, ginger, and salt. Set aside.

In a large bowl, cream together the butter and brown sugar. Beat in the egg, vanilla and honey. Stir in the flour mixture.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 9-11 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Icing:
In a small bowl, combine lemon juice and powdered sugar until smooth. Add milk by the teaspoon to thin enough to ice cookies. Top with sprinkles if desired.

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon rum extract
1 tablespoon water
Sweetened shredded coconut

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in one of the eggs, vanilla and rum extracts. Stir in the flour mixture.

In a small bowl, combine the other egg and water.

Roll dough into 2-inch balls. Dip each ball into the egg mixture and then in the shredded coconut. Slightly flatten each cookie with the bottom of a glass dipped in sugar.

Bake for 15 minutes. Remove from oven and let cool on a wire rack.

Yields about 2-3 dozen cookies.

These cookies were a test in flavor combination – I had never tried lemon and ginger together before. They came out fantastic! Simple, delicious, elegant. I think these would make a great holiday gift.

Cookies:
2 1/4 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup (2 sticks) butter, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla
1/3 cup candied ginger, finely chopped

Icing:
2 tablespoons lemon juice
1 cup confectioner’s sugar
Hot water, as needed

Cookies:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the flour, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter, brown sugar, granulated sugar and vanilla. Using an electric mixer on low speed, carefully beat in the flour mixture until crumbly. Stir in candied ginger.

Shape dough into 2-inch balls. Place about 2 inches apart on prepared baking sheet; flatten slightly with the bottom of a glass.

Bake for 10-15 minutes or until light golden brown. Remove from oven and let cool at least 10 minutes before transferring to a wire rack.

Icing:
In a small bowl, whisk together the lemon juice and confectioners’ sugar. If icing is too thick, thin with hot water, a teaspoon at a time. Spoon icing onto cookies, using the back of spoon to spread out evenly if needed.

Yields about 3 dozen cookies.

1 cup (2 sticks) salted sweet cream butter, softened
1 1/2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 cup pumpkin puree
1 egg
1 teaspoon vanilla
2 1/4 cups flour
2 cups mini maple chips

Preheat oven to 350 degrees.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and clove. Set aside.

In a large bowl, cream together the sugar and butter. Beat in egg and vanilla. Stir in dry ingredients; mix until just incorporated. Fold in maple chips.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet. Bake for 12-15 minutes or until golden. Remove from oven and let cookies cool on a wire rack.

Yields about 3 dozen cookies.

Light and chewy with just a touch of chocolate. These cookies are all of those things and low-calorie!

3 egg whites
1/4 teaspoon kosher salt
1 teaspoon vanilla
3 tablespoons sugar
3 1/2 cups sweetened shredded coconut
2 ounces semi-sweet chocolate
2 teaspoons shortening

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Spray parchment with no-stick cooking spray.

Beat the eggs whites, salt and vanilla until soft peaks form. Gradually add in sugar and continue to beat mixture until the egg whites are very stiff. Gently fold in the coconut with a spatula.

Drop batter by the spoonful onto the prepared cookie sheet. Bake for 15-20 minutes or until edges are golden. Remove from oven and let cool completely before peeling the parchment paper away from the cookies.

Melt chocolate and shortening together in the microwave for 30 seconds. Stir, then cook for another 30 seconds if not completely melted. Drizzle atop cookies.

Yields about 3 dozen.

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 cup granulated sugar
3/4 cup dark brown sugar, packed
1 cup (2 sticks) butter, softened
2 eggs
1 teaspoon vanilla
2 cups butterscotch chips
1 cup macadamia nuts, chopped

Preheat oven to 375 degrees.

In a medium bowl, combine the flour, salt, baking soda and cinnamon. Set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs and vanilla. Gradually stir in the flour mixture. Fold in the butterscotch chips and macadamia nuts.

Drop spoonfuls of dough about 2 inches apart on a cookie sheet. Bake for 9-11 minutes or until golden brown.

Yields about 3 dozen cookies.

With the flavors of chocolate, cherry, vanilla, almond and marshmallow these cookies bring together all the wonderfully delicious elements of a chocolate sundae!

1/2 cup unsweetened cocoa powder
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon almond extract
2 eggs
1 package (12 ounces) semi-sweet chocolate chunks
1 cup dried cherries
1 cup mini marshmallows

Preheat oven to 375 degrees.

In a medium bowl, combine the cocoa powder, flour, baking soda and salt. Set aside.

In a large bowl, cream together the butter and sugars. Stir in the vanilla and almond extracts. Beat in the eggs. Stir in flour mixture. Fold in the chocolate chunks, dried cherries and mini marshmallows.

Drop spoonfuls of dough about 2 inches apart on an ungreased cookie sheet.

Bake for 9-11 minutes. Remove from oven and let cool on a wire rack.

Yields about 3 dozen cookies.