Desserts

Preheat oven to 350F degrees. Spray large baking sheet with non-stick spray.

In large bowl, beat sugar, brown sugar and butter with mixer on medium speed until well blended. Add 2 teaspoons orange peel and eggs, beating well. Stir in flour and baking powder; mix well. Stir in cranberries and almonds.

Shape dough into 3 rolls, each about 7 inches long. Place rolls at least 3 inches apart on baking sheet. Flatten to form 3/4-inch thick rectangle. Bake 20 to 25 minutes or until light golden brown. Place on cooling racks for at least 8 minutes.

Wipe baking sheet clean. With a serrated knife, cut each rectangle into 1/2-inch slices. Place on baking sheet, cut side up. Bake 6 to 8 minutes or until top surface is slightly dry. Turn over and bake for another 6 to 8 minutes longer. Remove from baking sheets and cool completely on racks.

Melt white chocolate in heavy saucepan over low heat, stirring until smooth. Remove from heat. Dip 1 long side of each of 24 biscottis into chocolate. Place on waxed paper until chocolate is set. In another saucepan, melt dark chocolate over low heat, stirring until smooth. Remove from heat. Dip 1 long side of remaining 24 biscottis into chocolate. Place on waxed paper. Sprinkle chocolate coatings with orange peel (remaining 1 teaspoon). Let stand until chocolate is set. Store in airtight container for up to one week.

Combine crushed cookies, 1 1/4 cups powdered sugar, nuts, cocoa powder, espresso crystals, and cinnamon. Add brewed espresso using just enough to moisten.

Form mixture into 1 1/4-inch balls. Roll balls generously in 1/2 cup powdered sugar. Place balls on sheet of waxed paper. Let stand until dry (1 hour). Before serving, roll again in powdered sugar, if desired. Makes about 2 1/2 dozen.

Preheat oven to 350F degrees. Grease bottoms only of 32 mini muffin cups with non-stick spray. In large bowl, beat sugar and 1/2 cup butter with mixer on medium speed until fluffy. Beat in peppermint extract and egg until blended. On low speed, beat in flour, baking soda and salt. Shape dough into 1 1/2-inch balls. Press each ball in bottom and up side of mini muffin cup.

Bake 9 to 12 minutes until set and edges are light golden brown. Cool 1 minute, remove from muffin cups to cooling rack. Cool completely, at least 15 minutes.

In small bowl, beat filling ingredients except crushed candies with electric mixer on medium speed until smooth and creamy. Stir in 1/4 cup of the crushed candies. Spoon 1 rounded measuring teaspoon of filling into center of each tart shell. Sprinkle with remaining crushed candies.

In large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well.

Using cookie press with bar disk, press dough one inch apart into long strips onto ungreased baking sheets. In small mixing bowl, beat egg whites until stiff peaks form. Brush over dough.

Combine 1 1/2 cups sugar, almonds and cinnamon. Sprinkle over strips of dough. Cut each strip into 2-inch pieces.

Bake at 350F degrees for 8 to 10 minutes or until edges are firm (do NOT brown). Cut into pieces again if necessary. Remove to wire racks to cool completely. Makes about 10 dozen cookies.

Place half of the toasted pecans in blender or food processor. Cover and blend until ground. Set aside both the ground pecans and chopped pecans.

For crust, in large mixing bowl, beat 1/2 cup butter with mixer on medium for 30 seconds. Add 1/4 cup brown sugar and 1/2 teaspoon vanilla. Beat until fluffy. Beat in flour. Stir in ground pecans.

Using hands, knead the flour mixture to make a dough. Shape dough into a ball.

Preheat oven to 350F degrees. Grease twelve individual fluted tart pans and set aside. On lightly floured surface, roll dough (half at a time) until 1/8-inch thick. Using a 4 inch round cutter, cut dough into circles and reroll scraps as necessary. You'll need 12 circles total. Carefully transfer each dough circle to individual tart pan. Press dough into pans, trim edges and set aside.

In medium bowl, lightly beat egg. Stir in corn syrup. Add 2 tablespoons brown sugar, 2 tablespoons melted butter and 1/2 teaspoon vanilla. Stir until sugar is dissolved. Set egg mixture aside.

In small bowl, stir together reserved chopped pecans, flaked coconut, and macadamia nuts. Divide nut mixture evenly among tart pans.

Place tart pans on large baking sheet. Pour egg mixture evenly over nut mixture in tart pans.

Bake for 20 to 25 minutes or until filling is puffed and pastry is golden. Cool completely in pans on wire rack. To serve, use sharp knife to remove cooled tarts from pans. Drizzle with melted dark chocolate.

In medium bowl, combine flour, salt and baking powder. Then in large mixing bowl, beat butter with electric mixer on medium for 30 seconds. Add confectioners' sugar and vanilla. Beat until smooth.

Beat in flour slowly. Divide dough in half. On large piece of parchment paper, shape one portion of dough into 16-inch log that is one inch in diameter. Cut log in half crosswise. Sprinkle half of the raw sugar on the sheet of parchment paper. Roll each log in sugar to coat evenly. Wrap each log individually with plastic wrap. Repeat with remaining portion of dough and remaining raw sugar. Chill logs for 2 to 12 hours, or until firm enough to slice.

With sharp knife, cut each log into 16 one-half inch thick slices. Place slices one inch apart on parchment paper-lined baking sheets.

Bake in 350F degree oven for 11 to 12 minutes or until edges begin to brown. Transfer cookies to wire racks to cool.

Preheat oven to 350F degrees. Butter 8-inch square pan and line bottom with parchment paper, leaving overhang on two sides. Butter paper and set pan aside.

In medium bowl, whisk together flour, baking powder and salt. Set aside. Place butter and choclates in large heatproof bowl set over saucepan of simmering water. Heat until smooth, 2 to 3 minutes. Stir occasionally. Remove from heat and stir in sugars, eggs, vanilla and flour mixture. Transfer batter to prepared baking pan and smooth top.

Bake until toothpick inserted in center comes out clean, approximately 30 to 35 minutes. Set pan on wire rack and let cool completely. Using paper overhang, lift brownies onto cutting board and cut into squares. Dust with confectioners' sugar after cutting and serve.

Barack the vote today - and then bake Brownies Obama to celebrate the election of our 44th president!