Nonna K.

2 Cups butter, softened 1 package (8 oz.) Cream Cheese 2 Cups Sugar 2 Large Egg yolks, room temperature 1 teaspoon vanilla extract 4 1/2 all purpose flour Frosting 3 Tablespoons, softened 1 Tablespoon shortening 1/2 teaspoon vanilla extract 3 1/2 cups confectioners sugar 4-5 Tablespoons milk food coloring optional I n a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 2 hours. Preheat oven to 350°.  baking sheets .  On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on greased  For frosting, in a bowl, beat butter, shortening and vanilla until blended. Beat in confectioners’ sugar and enough milk to reach spreading consistency; beat until light and fluffy, about 3 minutes. If desir...

1 1/2 c.  Nutella 1 c.  (2 sticks) butter, softened 1 c.  packed brown sugar 1/2 c.  sugar 2  large eggs 2 tbsp.  milk 2 tsp.  pure vanilla extract 2 c.  all-purpose flour 1 c.  unsweetened dark cocoa powder 1 tsp.  baking soda 1 tsp.  kosher salt Flaky sea salt Line a baking sheet with parchment paper. Scoop 1-tablespoon balls of Nutella onto prepared baking sheet (24 balls total). In a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough while Nutella is in freezer. Preheat oven to 350° and line a baking sheet with parchment paper. Scoop a heaping tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet...

  2 1/4 c.  all-purpose flour 1 1/4 tsp.  baking powder 3/4 tsp.  kosher salt 10 tbsp.  butter, softened  1  (8-oz.) block cream cheese, softened 1 1/4 c.  granulated sugar 2  large eggs 2 tsp.  finely grated lemon zest 1/4 c.  fresh lemon juice 1 tsp.  pure vanilla extract 10  drops yellow food coloring 3/4 c.  powdered sugar In a medium bowl, whisk flour, baking powder, and salt.  In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight.  Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off exces...

10 Oz. Marzipan,  broken into 1- inch pieces 4 Oz. fine ground almonds 2 Tbps. granulated sugar 1 large Egg White 1 1/ 2 Almond Extract 1 cup sliced Almonds 4 Oz Bittersweet chocolate, finely chopped. Preheat oven to 375 degrees.  Line rimmed baking sheet with parchment paper.  In the bowl of a standed mixer mix marzipan, grounded almonds and sugar on low speeed until well combined.  Add the egg white and almond extract and keep mixing until well combined, Place sliced almonds in shallow dish and lightly crush with hands.  Divide the dough into 12 portions.  Roll each into a 4 1/2 inch rope with blunt ends.  Dip each rope into the sliced almonds, shape into a U and put in prepared baking sheet. Bake cookies until just beginning to turn golden, propably 14-15 minutes.  Let them cool in the pan for about 10 minutes and then transfer them to a cooling rack and cool completely. Melt all the chocolete in the microwave,  Dip ends of the almond horn...