• In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
• In a large bowl, cream butter and brown sugar until fluffy. Beat in egg until well blended.
• Add molasses, vanillaand continue to mix until well blended.
• Gradually stir in dry ingredients until blended and smooth.
• Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. Return refrigerated dough to room temp before using.
• Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
• Place 1 portion of the dough on a lightly floured surface.
• Sprinkle flour over dough and rolling pin.
• Roll dough to 1/4-inch thick.
• Cut out cookies with desired cutter.
• Space cookies 1 1/2-inches apart on parchment.
• Bake 1 sheet at a time for 7-10 minutes.
• Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
• Decorate after completely cool.

• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Make Cookies

• Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
• Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
• Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

Make Frosting

• Combine 1/2 cup creamy peanut butter, confectioners' sugar, vanilla extract, and milk in a small bowl adding enough milk to make for a creamy, frosting like texture. Spread frosting on one cookie and top off to make "sandwich".

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
• In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

• In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.
• Add confectioners sugar and salt; mix until combined.
• Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.
• Shape the dough into a roll, wrap in plastic and chill until firm. At least an hour.
• Preheat oven to 350*F. Use a sharp knife to cut 1/2 inch thick slices
• Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
• Use cookie press to indent shortbread.
• Bake for about 10 minutes, rotating baking sheet in the oven halfway through.
• Transfer to a wire sheet to cool.

• In large mixing bowl cream the butter and sugar together until light and fluffy; add egg and vanilla; blend well.
• Combine the flour and salt in a bowl or on a sheet of wax paper.
• By hand or with a mixer on low speed, gradually add the flour mixture to the creamed mixture; mix just until combined.
• Divide the dough into 2 equal portions; blend the cocoa into one portion.
• Refrigerate the two portions for at least 1 hour.
• On a lightly floured surface, roll the plain vanilla dough into a rectangle about 16-by-6 inches.
• Roll the chocolate dough out to a rectangle the same size and carefully place on top of the plain dough.
• Roll the layered doughs out to a thickness of about 1/4 inch.
• Beginning at the wide side, roll the dough up tightly. Wrap in plastic wrap and refrigerate for 4 to 6 hours or overnight.
• Heat the oven to 400 F.
• Cut the roll into 1/8-inch slices. Let the dough warm slightly if it breaks up when cutting.
• Arrange the cookies on ungreased or parchment lined baking sheets about 1 inch apart.
• Bake for about 7 to 9 minutes, or until the cookies are set.
• Remove the cookies from the baking sheets immediately and cool completely on racks.

• Whisk AP flour, almond flour, cinnamon, baking powder and salt in a large bowl.
• Using an electric mixer, beat butter and sugar together on medium-high until the mixture is light, fluffy and pale, 2 to 3 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
• Add in dry ingredients all at once and mix on low speed, just until incorporated.
• Divide dough in 2 equal pieces, and wrap each piece in cling film, patting into a 1-inch-thick disk. Chill at least 2 hours, up to 5 days ahead.
• Heat oven to 325 degrees. Working with 1 disk at a time, roll out the dough between 2 sheets of parchment paper so it’s about 1/8 inch thick. (Because of the almonds, the dough may crack in places while you’re rolling it out. This is O.K., just patch it up with scraps.)
• Using a round cookie cutter 2 1/2 inches in diameter, cut out as many circles as possible. Take half of these circles and cut out a 1-inch circle from the interior of the larger circles, creating a doughnut shape that will become the top of the cookie. If at any point the dough becomes too soft to cut and cleanly remove from parchment paper, slide it onto a cookie sheet and chill for a few minutes in the freezer or refrigerator. Gather any scraps of dough, combine them and roll them out, chilling as necessary. Transfer dough circles to a parchment-lined baking sheet spaced 1 inch apart and bake until the edges are golden brown, 12 to 15 minutes.
• To assemble the linzer cookies, spread about a teaspoon of raspberry jam onto the flat sides of the larger circles. Dust the tops of the cutout circles with powdered sugar and place on top of raspberry jam.

• Place the candy melts in a microwave safe bowl.
• Microwave in 30 second increments or until chocolate is melted. Stir until smooth.
• If you’re dipping pretzel rods, pour into a tall glass and dip each rod halfway into the chocolate. Tap the rod against the side of the glass to remove excess chocolate, then coat each rod in sprinkles and set on parchment to dry.
• If you’re dipping pretzel twists, use a fork to coat each pretzel in chocolate, then tap the fork against the side of the bowl to remove excess chocolate. Use a toothpick to slide each pretzel off the fork onto parchment paper, then top each pretzel with sprinkles.
• Let the pretzels sit until dry. Serve, or store in an airtight container for up to 2 weeks.