Pecan Tassies (Pampered Chef)

Tart Shells
1/2 c. butter, softened
3 ounces cream cheese, softened
1 c. flour

Filling
2 T butter or margarine, melted
3/4 c. packed brown sugar
1 egg
1 t. vanilla
1 c. pecan halves, finely chopped

Beat butter and cream cheese until well-blended.  Add flour, mix until soft dough forms.
Press into mini-muffin tins with mini-tart shaper.

Mix filling ingredients together and fill each tart shell.  (Do not overfill.)
Bake 20-25 min at 350.

Chocolate Cookies (with mint)

1 3/4 c. plus 2 T. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. dark brown sugar
1/2 c. white sugar
1/3 c. butter flavored Crisco
1/3 c. plus 2 T. butter (room temp)
1 egg
1/4 c. cocoa
1 t. vanilla
1/2 c. chopped pecans or walnuts
1/2 c. white chocolate chips
3/4 c. semi-sweet chocolate chips
4-6 crushed candy canes

Combine flour, baking powder and soda, and salt.  Set aside.
Mix sugars, butter, and Crisco in large bowl until smooth.
Add egg, cocoa, and vanilla--mix well.
Add dry ingredients.
Fold in nuts, chocolate chips, and candy canes.
Bake 11-13 min (on airbake) or 8 min (regular cookie sheet) at 350.

Linzer Cookies

1 c. sliced almonds
2 c. flour
1/2 t. cinnamon
1/4 t. salt
1 c. butter--room temp
2/3 c. sugar
1 t. almond extract
2 egg yolks
zest of lemon
3 T.  powdered sugar
1 jar seedless raspberry jam
sliced almonds for topping

Toast almonds at 350 for 10 minutes.  Remove almonds and cool.
Process almonds and 1/4 c. of the sugar in food processor.

Mix flour, cinnamon, and salt in a bowl and set aside.
Beat butter and remaining sugar together.  Add egg yolks, almond extract, and lemon zest.
Slowly mix in almond/sugar mixture and flour mixture until dough forms.

Roll into 1/2 inch balls and make thumbprint in each ball.  Bake for 7 minutes at 350.
Remove from oven and cool completely.  Fill thumbprints with raspberry jam.
Top with 3 sliced almonds and sprinkle with powdered sugar.