1. Preheat the oven to 325 degrees.
2. Whisk the flour, salt, baking powder and cocoa powder together and set aside.
3. Beat the butter on medium-high speed until light then add the sugar and brown sugar and cream until fluffy. Add the almond extract.
4. Stir in half the flour mixture followed by the milk and the remaining flour. Add the white and semi-sweet chocolate chips and dried cherries.
5. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. Scoop the dough by rounded tablespoon to a parchment paper lined cookie sheet. Gently press down on the top of the cookie to flatten it slightly. Bake for 14-15 minutes then allow to cool for a few minutes on the pan before transferring to a wire rack.
6. If desired, melt additional chocolate or white chocolate chips and drizzle over the top of the cookies.

1. Preheat the oven to 375 degrees.
2. Cream the powdered sugar and peanut butter together. Use a small (1 tsp. size) cookie scoop to measure out the mixture. Place the peanut butter balls on a parchment or foil lined cookie sheet. Put the peanut butter balls in the freezer while you prepare the cookie dough.
3. In a medium bowl, whisk together the flour, cocoa, baking soda and salt then set aside.
4. Cream the sugars, butter and peanut butter with a mixer for about 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat to combine. Slowly add the flour mixture and stir until combined.
5. Measure out approximately 1 tablespoon of the cookie dough and flatten into a disk. Place one of the peanut butter balls in the center of the disk and fold the dough around the peanut butter. Roll the dough in your hands to smooth it out, then slightly press to flatten it. Roll the ball in sugar and lightly sprinkle with coarse salt. Repeat the process for the remaining cookies.
6. Bake for 8-10 minutes. Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.  Enjoy!

1. Preheat the oven to 350 degrees.
2. In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
3. Use a mixer to cream the butter, peanut butter, sugar, and brown sugar. Mix on medium-high speed for 3 minutes until light and fluffy. Add the egg and vanilla and beat well. Add the flour mixture and stir until just combined. Stir in the oatmeal.
4. Use a small cookie scoop (about 2 teaspoons) to evenly portion out the dough. Place the cookie dough balls on a cookie sheet with a few inches of space to allow them to spread. Bake for about 10 minutes until golden brown.
5. Allow the cookies to cool on a wire rack while you make the frosting. Follow this recipe to make a chocolate Swiss meringue buttercream, or follow the recipe here for peanut butter frosting.
6. Combine the butter, peanut butter, confectioner’s sugar and 5 tablespoons of heavy cream. Beat on medium-high speed until smooth and creamy; slowly add additional cream if necessary to achieve a spreadable consistency.
7. When the cookies are completely cool, frost half the cookies then top them with the remaining cookies. Gently push down on the top cookie to sandwich them together.

1. In a medium sized bowl, whisk together the flour, baking soda and baking powder then set aside.
2. Use a mixer to cream the butter, dark brown sugar and sugar. Add the vanilla and eggs and stir until combined.
3. Slowly add the flour mixture and Andes Baking Chips, stir until just combined. Cover the bowl with plastic wrap and refrigerate for about an hour.
4. After the dough has chilled, preheat the oven to 350 degrees. Use a medium sized cookie scoop (about 1 1/2 tablespoons) and place the cookies on a non-stick baking pan. Slightly flatten each ball.
5. Bake for about 8-10 minutes being careful not to over bake the cookies. If desired, sprinkle 1 tsp. of Andes Baking Chips on top of each cookie. Allow to cool for a few minutes on the pan before transferring to a wire cooling rack. Use the back of a spoon to swirl the melted Andes Chips.

Makes: About 2 dozen cookies

• 1 cup butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 (4.2 ounce) package instant Oreo Pudding mix
• 2 1/4 cups flour
• 1 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 1/4 teaspoon salt
• 2 Hershey’s Cookies N Cream Candy Bars broken into small pieces
• 20 Oreo cookies, coarsely chopped

1. Preheat the oven to 350 degrees.
2. Cream the butter and sugars, add the pudding mix and stir until well combined. Add the eggs and vanilla.
3. In a separate bowl, combine the flour, baking soda and salt in a small bowl, then gradually add to the batter. Stir in the Cookies ‘n Cream candy pieces and chopped Oreos. The batter will be thick.
4. Use a small to medium sized scoop to place the dough on a baking sheet. Bake for about 8 minutes, be very careful not to overbake. Allow to cool for a few minutes before transferring to a wire rack.

Makes: About 2 dozen

1. Preheat the oven to 375 degrees.
2. Use a mixer to beat the butter, brown sugar, granulated sugar and orange zest for about 4 minutes until it is pale and fluffy.
3. While the butter is beating, combine the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Whisk to combine, then set aside
4. Add the egg and egg yolk to the butter mixture. Stir in the orange and vanilla extracts. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips and dried cranberries.
5. Use a medium sized scoop (1 1/2- 2 tbl.) to make the cookies. Slightly flatten each cookie. If desired, press two or three cranberries and chocolate chips on top to give them a pretty appearance. Bake for about 10 minutes until slightly brown around the edges. Cool on the cookie sheet for a couple of minutes before transferring to a wire rack. Enjoy!

1. Preheat the oven to 350 degrees.
2. Sift the flour, ginger, baking soda, cinnamon and salt into a mixing bowl. Whisk together, then sift an additional time and set aside.
3. Use a mixer to beat the shortening until creamy, gradually add the white sugar. Mix in the egg and molasses. Slowly add the flour mixing until just combined.
4. In a separate bowl, combine the sugar and cinnamon. Use a small cookie scoop (mine is about 2 tsp.) to form the cookies. Roll each ball in the cinnamon sugar mixture before placing on a cookie sheet.
5. Bake for 9-10 minutes until the tops are slightly cracked. Cool the cookies on a wire rack then store in an air-tight container.

1. To make the pie dough, whisk the flour, sugar and salt together in a large bowl. Use a pastry cutter to combine the butter with the flour mixture. Gently stir in the ice water, then knead the mixture a few times until a ball forms. Divide the ball in half and flatten into a disk. Cover it tightly with plastic wrap then refrigerate for at least an hour.
2. To make the apple filling, start by peeling your apples then cut them into thin, 1/8-inch thick, slices. Use a small cookie cutter (I used one that was about 1 2/3 inches) to cut the apples so they will fit in your ‘pie’. Place the apples in a bowl and sprinkle with a dash of lemon juice, sugar, cinnamon and nutmeg.
3. Pre-heat the oven to 350 degrees and line a cookie sheet with parchment paper.
4. Dust your work surface with flour and roll out one disk of dough until it is 1/8 inch-thick. Use a 2-1/2 inch round cookie cutter (or a glass) to cut out the dough. Transfer half the disks to the cookie sheet. Use a pastry brush to lightly dampen each cookie with water to help the layers seal together. Place one or two slices of apple in the center of each disk then top with another round of pie crust. Repeat with the remaining circles of dough. Use a fork dipped in flour to crimp the edges of each cookie to seal it together then cut decorative slits in the top of each ‘pie’. Brush the top of the cookies with the lightly beaten egg and sprinkle with coarse sugar.
5. Bake for about 25 minutes until the top is golden brown. While the first batch is baking, repeat the process with the second disk of dough. Allow the cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack. Enjoy these warm out of the oven or at room temperature.

Makes: About 2 dozen

1. Whisk together the flour, baking powder and salt in a small bowl. In the bowl of a mixer, beat the butter and sugar on medium-high speed for 2-3 minutes, until light and fluffy. Add the eggs one at a time mixing well after each addition. Stir in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture and blend until just incorporated. Cover and refrigerate the dough for at least an hour.
2. Preheat the oven to 350 degrees. When the oven is hot, scoop a scant quarter cup of dough and roll it into a ball. Flatten into a thick disk and place on a baking sheet. Repeat with the rest of the dough leaving at least 2 inches of room between the cookies. Bake for 10-12 minutes until just set, be careful not to over bake. Allow to cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
3. To make the frosting, whisk the melted butter, vanilla (and/or almond), milk and powdered sugar together. If needed, slowly add more milk until the desired consistency is reached. Add food coloring if desired. Use a butter knife or offset spatula to frost the cookies. Store in an airtight container. Because the cookies are so soft, they aren’t very sturdy, if you plan to carry them somewhere pack them carefully so they won’t break apart.

Makes: About 2 dozen large cookies

1. Preheat the oven to 350 degrees.
2. Whisk together the flour, baking soda, baking powder and salt then set aside.
3. Use a mixer to beat together the butter and 1 1/2 cups sugar until smooth and fluffy. Add the egg, vanilla extract, lime juice and lime zest. Gradually add the dry ingredients and toasted coconut.
4. Shape a heaping teaspoon of dough into a ball and roll in the sugar before placing on a baking sheet. Repeat with the rest of the dough, then bake for 8 to 10 minutes until very lightly browned on the edges. Allow the cookies to cool on the cookie sheet for a few minutes then transfer to a cooling rack to cool completely. Enjoy!