These cookies make fun Valentine’s Day because of the white powdered sugar and the red jam. They need to bake slowly to caramelize the butter and sugar and turn them lightly golden.

1 1/2 cups ground almonds (about 8 ounces whole almonds)
1/4 teaspoon salt
2 1/4 cups all purpose flour
1 1/4 cup (2 1/2 sticks) unsalted butter, cold
2/3 cup sugar Raspberry or Sour Cherry Jam
Powdered Sugar for decorating

Preheat the oven to 300°F.

Blend together the almonds, salt and flour for even distribution, set aside.

Beat together the butter and sugar until well blended. Add the flour mixture and stir until dough pulls together and all the dry ingredients are absorbed. Do not over mix this dough. On a lightly floured surface roll out the dough to 1/4-inch thick and cut into small hearts or circles with every other cookie having a small hole cut out of the middle. Bake until the edges are golden approximately 30-40 minutes. Baking time will vary upon your oven and the size and thickness of your cookie. The cookie should be firm to the touch leaving no indent from your finger after testing and a slightly golden edge around the edges.

When the cookies are cooled, spread the solid cookie with raspberry jam and sandwich it under the cookie with the hole cut out of the middle. Dust lightly with powdered sugar . Place on a plate but do not stack them.

Double Chocolate Pecan Cookies

8 ounces Bittersweet chocolate

3 ounces unsalted butter

1 cup sugar

2 eggs

1 tablespoons vanilla extract

1/4 cup flour

1/4 teaspoon Baking Powder

1/4 teaspoon salt

8 oz. (3/4 cup?) semi sweet chocolate chips

6 oz (3/4 cup?) pecan pieces

Preheat the oven to 350? and line cookie sheets with baking parchment.

Mix in the flour, baking powder and salt, stirring well to distribute leavening.

Melt the chocolate and add butter, mixing until smooth, cool slightly to luke warm.

In a separate bowl stir the sugar, eggs and vanilla. Add the chocolate mixture and stir. Add the flour mixture, mix well. Add in the chips and pecans. Let the mixture stand for 20 minutes until the batter has firmed up enough to make a firm mound when scooped.

Scoop (#40) out portions of the cookies and place them on a parchment lined cookie sheet. With wet fingers gentle pat the cookies flat. (You may store them in the refrigerator or freezer at this stage).

Bake until the sides are firm and the center soft to the touch about 15 minutes. Over baking will result in a dry, crunch cookie.

3 cups all purpose flour

1 teaspoon salt

2 teaspoons baking powder

1 cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

3 cups granulated sugar

8 large eggs, room temperature

1 tablespoon pure vanilla extract

Grated rind of one orange

Preheat the oven to 325?F.Position the oven rack to the lower third. Spray a bundt pan with a non-stick coating and dust with flour.

Whisk together the flour, baking powder and salt to assure even distribution, set aside until needed.

In a large bowl beat the butter and cream cheese until light and fluffy, add the granulated sugar and continue beating until pale. Whisk the eggs, vanilla and orange rind together and add in slowly, mix until smooth but don’t over do it. Slowly stir in the flour mixture. Bake until golden brown and a tester comes out, about 80-90 minutes.

Blackberry Cabernet Sorbet

The bold, tart flavor of red wine and honeyed, sweetness of blackberries brings a harmony to this sorbet that impresses me each time I make it. It’s a perfect ending to a big meal, full of flavor but easy on the digestion. This sorbet can be made 1-2 weeks ahead of time and kept in a sealed container in the freezer. It is quick to assemble once the cabernet syrup has cooled.

1 cup sugar

1 1/2 cup Cabernet Sauvignon

2 cups (12 ounces) fresh or frozen Blackberries

pinch salt

In a stainless steel lined saucepan, bring the sugar and wine to a boil.

Over medium heat, boil the mixture until to 3/4 cup of syrup remains.

Have a heat resistant glass measuring cup with a spout handy to measure the syrup and pour it back into the pot if necessary. As the syrup thickens, lower the heat to avoid it bubbling over. The reduction will take about 10-15 minutes.

Chill the syrup completely in an ice bath or overnight in the refrigerator.

In a food processor or blender, puree blackberries until smooth. You’ll have about 1 1/2 cups of puree. Strain through a medium sieve to remove seeds, about 1 cup of puree should remain.

Combine the Cabernet syrup, berry puree and salt together and freeze as directed in an ice cream maker.

Makes 2 cups

Hint: Merlot and Zinfandel wines also work well.

Oatmeal Snack Cake

1/2 cup old fashioned or quick oats

1 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup unsalted butter, melted

3/4 cup brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3/4 cup buttermilk

1/2 cup shredded sweetened coconut

Preheat the oven to 350°F. Position the oven racks so the cake bakes in the middle of the oven. Prepare a nine-inch round cake pan with a non-stick spray coating and line the bottom with parchment paper.

Combine the oats, flour, soda, nutmeg, cinnamon and salt together and whisk to distribute leavenings and spices.

Stir together the melted butter, brown sugar, eggs and vanilla.

Mix in the dry ingredient alternately with the buttermilk. Scrape into the pan and sprinkle with coconut.

Bake until the center of the cake is firm to the touch and the coconut lightly golden, about 25-30 minutes.

Pumpkin Gingerbread

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons powdered ginger1/4 teaspoon cloves

1/2 teaspoon cinnamon

1 egg

1/2 cup sugar

1 cup pumpkin puree

1/2 cup oil

1/2 cup unsulphured molasses

Preheat the oven to 350°. Position the oven rack to the lower third. Prepare a ten-inch tube pan with a non-stick spray.

Stir together the flour, baking soda, salt, ginger, cloves, nutmeg and cinnamon until all ingredients are evenly distributed.

In a separate bowl, combine the brown sugar, egg and oil and stir well. Stir in the pumpkin puree and water to the egg mixture and then the flour.

Pour into the tube pan. Bake until the top is firm and the cake springs back to the touch about 30-35 minutes. Cool for 10 minutes and remove from pan.

Oatmeal Apricot Bars

1 cup Brown Sugar

1 1/2 flour

1 1/2 cups oats

1 teaspoon salt

1 cup (8 ounces) cold unsalted butter

Filling

1 cup water

1 1/2 cups dried apricots, about 8 ounces

1/2 cup sugar

zest of one orange

2 teaspoons vanilla

Preheat the oven to 350°F.

Line the bottom of a 9X13X2 inch and with parchment a spray the edges with a non- stick spray.

Combine the brown sugar, flour, oats and salt together in a medium bowl.

Cut the butter into 1/2-nch cubes and toss in to the flour mixture. Cut the butter into this mixture until it’s crumbly. Spread half the oat mixture in the bottom of the pan and press flat. Bake for 20 minutes. Meanwhile make the filling. Chop the apricots and orange zest together into small pieces. Heat the water, apricots, orange zest, sugar and vanilla until soft. This can be done in the microwave or on top of the stove.

When the crust is done spread with the apricot mixture and sprinkle with remaining oat mixture. Bake until the topping is firm and golden brown, about 30-35 minutes.

Cool and slice into squares.

Makes 16 squares