SNICKERDOODLE COOKIES

Ingredients:

3/4 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup unsalted butter, room temperature
1 1/2 cups granulated white sugar
2 large eggs
1 teaspoon vanilla extract

Coating:
1/3 cup granulated white sugar
2 teaspoons ground cinnamon

Method:
1) In a large bowl whisk together the flour, salt, and baking powder.

2) Using electric mixer, beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

3) Preheat oven to 190 degreesC and place rack in the center of the oven. Line two baking sheets with parchment paper.

4) Shape the dough into 1 inch (2.54 cm) round balls.

5) Coating: In a large shallow bowl mix together the sugar and cinnamon.

6) Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

7) Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

M&M COOKIES

Makes about 30 cookies

Ingredients:
1 cup butter or shortening, room temperature
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 tsps vanilla
2 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 3/4 cups M&M'S® Brand Milk Chocolate Mini Baking Bits (reserve 1/2 cup for decorating)

Method:
1. Preheat oven to 180 degreesC.

2. Beat sugars and butter (or shortening) until light and fluffy.

3. Blend in eggs and vanilla. Stir in flour, baking soda and salt. Mix well.

4. Stir in 1 3/4 cups M&M'S® Brand Milk Chocolate Mini Baking Bits. Drop dough by rounded teaspoons onto ungreased cookie sheet. Press several additional M&M'S® Brand Milk Chocolate Mini Baking Bits into each cookie.

5. Bake for 9-12 minutes or until golden brown.

LIME MELTAWAYS

Makes about 3 dozen

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup confectioners' sugar
finely grated zest of 2 limes
2 tbsps fresh lime juice
1 tbsp pure vanilla extract
1 3/4 cups plus 2 tbsps all-purpose flour
2 tbsps cornstarch
1/4 tsp coarse salt

Method:
1. Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.

2. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.

3. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour.

4. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

MICKEY & MINNIE BISCUITS

Makes about 36 pieces

Ingredients:

100g butter, softened at room temperature

80g caster sugar

1 egg yolk

180g cake flour

20g corn flour

Method:

1. Preheat oven to 175 degreesC. Line baking tray with parchment paper, set aside. Sift cake flour and corn flour, set aside.

2. With an electric mixer, add in sugar t the butter in 2-3 additions and cream till the mixture turns pale and fluffy. Add in egg yolk and mix well. Add sifted flour mixture in 2-3 additions, stir with a spatula to form a soft dough.

3. Knead dough on slightly floured surface till slightly firm. Wrap with cling film and let it set for about 5 minutes. Roll out dough on slightly floured surface and cut out with slightly floured cookie cutters.

4. Bake cookies for 15-20 minutes or until it turns slightly brown. Wait for about 30 seconds to allow cookies to cool on baking tray when taken out of oven. Transfer to wire rack to cool completely and store in air-tight container.

Note: Rich buttery taste.