Combine flour and baking powder in bowl and set aside. In a large bowl, cream butter and cream cheese. Add the sugar and beat until fluffy. Add egg, vanilla, and almond extract. Beat well. Gradually add flour mixture beating after each addition. Divide dough into three balls. Refrigerate overnight.
Work dough into long strands. Cut and form crescents, or make balls and flatten with fork on ungreased cookie sheet. Bake 10 minutes at 350 degrees. Cool before icing.
Icing: Melt chocolate or white chocolate chips and dip cooled cookies.
Sprinkle with chopped nuts or decorative sugar if desired.
Yields: depends on the size of the cookies
Preparation Time: chill 4 hours to overnight -- about 30 minutes actual fixing time, not counting the chilling
In a large mixing bowl, with an electric mixer, beat eggs, sugar, chocolate, oil, baking powder, and vanilla until combined. Beat in as much of the flour with the mixer as possible, and stir in the rest of the flour. Chill for 2 hours, covered.
Shape dough into 1-inch balls. Roll in sifted confectioners' sugar, coating well. Place about 1 inch apart on ungreased cookie sheets and bake in a 375 degree oven for 8 to 10 minutes, until crackled in appearance. Transfer cookies to a wire rack to cool. Sprinkle with more confectioners' sugar if desired.
Cream butter, sugar, and vanilla until fluffy. Sift flour and salt together; add to creamed mixture. Mix well; stir in walnuts. Shape dough into walnut-sized balls. Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes. Remove from cookie sheet with spatula. When still warm but cool enough to handle, roll in powdered sugar.
Preheat oven at 350°. Prepare a baking sheet with cooking spray. In a mixing bowl, combine margarine, lemon juice, and lemon peel. In another mixing bowl, combine flour, sugar, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon dough into a cookie press (with desired shape template). Press cookies about 2" apart onto prepared baking sheets. Bake 10 to 12 minutes, or lightly browned.
Mix all cookie ingredients together and arrange 2 inches apart, by teaspoonfuls, on baking sheet. Flatten each with a knife dipped in cold water.
Bake about 10 minutes, or until browned around the edges. Cool, flat side up, on racks, then spread with chocolate icing.
Icing: Melt chocolate in a double boiler; add cream or water. Stir until smooth and spread on the flat side of the cookies.
Cream butter and sugar and stir in well beaten egg. Sift flour and baking powder together, blend with first ingredients to make a soft dough. Set in refrigerator to chill. When cold, place on well floured board (or use powdered sugar), roll out 1/8-inch thick. Knead in more flour if needed. Shape with cutters. Brush with egg white and sprinkle with cinnamon sugar mixture. Bake on a lightly greased baking sheet at 275 degrees about 20 minutes or until lightly browned.
Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.
