Ingredients:

1 cup sugar

1 cup butter or margarine -- softened

1 1/2 tsps vanilla

2 eggs

3 cups all-purpose flour

1 tsp salt

1/2 tsp baking soda

Instructions:

In a large bowl, beat sugar, butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, salt and baking soda. Divide into 3 equal parts. Shape each part into roll, about 1 1/2 inches in diameter. Wrap and refrigerate at least 4 hours.

Heat oven to 400º. Cut rolls into 1/8-inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or just until golden brown around edges. Immediately remove from cookie sheet to a wire rack to cool. Decorated as desired.

Ingredients:

1 1/2 cups sugar

1 1/2 teaspoons ground cinnamon

1 cup shortening

1 teaspoon ground ginger

2 eggs

1 teaspoon ground cloves

1/2 cup light or dark molasses

1 teaspoon salt

3 teaspoons baking soda

1/2 cup water

5 1/2 cups all-purpose flour

Instructions:

Mix together eggs, shortening and molasses. Dissolve baking soda in water then stir into the molasses mixture. Stir in all remaining ingredients until well combined. Cover and refrigerate for approximately 3 to 4 hours. Flour a rolling area and roll out the dough to about 1/4 inch thick. Cut out circles or other shapes. Bake 8 to 10 minutes at 375 degrees F and cool on a wire rack.

Ingredients:

1 1/2 cups butter, softened

1 cup sugar

1 cup packed brown sugar

3 eggs

4 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 cup finely chopped almonds

2 (2.45 ounce) packages whole unblanched almonds*

Instructions:

Cream the sugars into the butter. Add eggs, one egg at a time, beating well after each addition. Gradually add the flour, baking soda and cinnamon. Lastly add the chopped almonds and try to distribute as evenly as possible. Split dough in half and shape into log like rolls. Wrap the rolls in plastic wrap and refrigerate overnight or until ready to bake. Slice about 1/4 inch thick and top each slice with a whole almond (*you can substitute sliced almonds if you don't want to use whole ones). Bake for 8 to 10 minutes until golden brown edges start to appear, then cool on wire racks.

These cookies have been called many things over the years. Whatever name you call it by it's sure to turn into a holiday tradition.

Ingredients:

4 eggs

4 cups confectioners' sugar

2 teaspoons lemon zest

4 1/2 cups cake flour

1 teaspoon baking powder

4 drops anise oil

Instructions:

Beat together sugar and eggs until very fluffy. Add anise oil and lemon zest. Gradually mix in the baking powder and flour blending well as you go. Chill this dough for at least 4 hours or overnight, if you wish. Flour a dough rolling area and roll out the chilled dough to roughly 1/8th to 1/4th inch thick. Use a springerle rolling pin or a pressboard to make the designs these cookies are so well known for. Cut into desired shapes. Let these sit out overnight, uncovered. The next day bake them for 15 minutes at 350 degrees F. Cool on a wire rack then store in an airtight container.