1/3 c. Butter, softened 2/3 c. Granulated Sugar 2 Eggs 1 tsp. Vanilla 1/4 tsp. Almond Extract 1 3/4 c. Flour 1/3 c. Unsweetened Cocoa 2 tsp. Baking Powder 1 tsp. Instant Espresso Powder 1/2 c. Mini Chocolate Chips Glaze: 1 Egg Yolk, slightly beaten 1 Tbsp. Water In mixing bowl cream together the butter and sugar. Beat in eggs and flavorings. In a separate bowl whisk together the flour, cocoa, baking powder and espresso powder. Stir flour mixture and chocolate chips into creamed mixture. Divide ... Read More

1 c. Butter 3/4 c. Brown Sugar 1 Egg Yolk 1 tsp. Lemon Zest 1/2 tsp. Salt 1 Tbsp. Lemon Juice 2 1/3 c. Flour 1 Egg White, slightly beaten 1 c. Pecans or Walnuts, chopped In mixing bowl cream together butter, sugar and egg yolks. Add flour, salt, lemon zest and lemon juice, beat well. Roll 1 teaspoon dough onto a log. Dip in beaten egg whites and dip in chopped nuts. Place onto parchment lined cookie sheets. Bake 10 minutes at ... Read More

1 c. Butter 1/2 c. Powdered Sugar 1 tsp. Vanilla 1/4 tsp. Salt 2 1/2 c. Flour 1 c. Ground Pecans In mixing bowl cream together the butter and powdered sugar. Next add the vanilla and salt. Mix in flour and ground pecans. Roll into 1" in diameter balls. Place an inch apart onto parchment lined cookie sheets. Using tines of fork press down on cookie, then repeat at a right angle to get a decorative criss cross design. Bake 10-12 minutes ... Read More

1 c. Old Fashioned Oats 1 c. Toasted Coconut Flakes 1/2 c. Chocolate Chips 1/2 c. Peanut Butter 1/2 c. Ground Flax Seed 1/3 c. Honey 1 tsp. Vanilla Stir all ingredients together in a medium bowl until thoroughly mixed. Or mush mixture together using your hands. Chill in the refrigerator for 30 minutes. Roll into balls the size of walnuts. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls. ... Read More