1/2 C butter softened	2 tsp. lemon zest (grated lemon peel)
3 Tbl. granulated Sugar	1/4 tsp. baking powder
1 C all-purpose flour	1/8 tsp. salt
1/2 C granulated sugar	2 Eggs
1 Tbl. all purpose flour	3T powdered sugar
3 Tbl. fresh lemon juice

1. Heat oven to 350 degrees (if using a dark on nonstick pan, heat oven to 325). Spray 24 mini muffin cups with cooking spray

2. In medium bowl, beat butter and 3 tablespoons granulated sugar with electric mixer on medium until well mixed. Beat in 1 cup flour until dough forms. Shape dough into 3/4-inch balls. Press 1 ball in bottom and up sides of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.

3. Meanwhile, in same bowl beat remaining ingredients except powdered sugar on medium speed until well mixed. Spoon 1 tablespoon into each mini crust.

4. Bake 10-12 minutes or until filling is lightly golden brown. Cool in pan 15 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.

5. Sift powdered sugar over the tops of cookies. Store covered in refrigerator (or garage). Sift more sugar if desired before serving.

Cookies	Rum Glaze
3/4 Cup granulated sugar	2 Tbl. butter softened
1 Cup butter softened	1 Cup powdered sugar
2 tsp. vanilla extract	1 tsp. rum flavoring
2 tsp. rum flavor	1 Tbl. water
1 egg	1/2 tsp. ground nutmeg
2 1/4 all-purpose flour
1 tsp. ground nutmeg	Makes about 6 dozen cookies

1. Heat oven to 352 degrees (if using dark or nonstick pan, heat oven to 300 degrees). In medium bowl, stir together flour and granulated sugar. Beat in butter on medium speed until blended. On bottom of ungreased 9x13-inch pan, press dough into bottom.

2. Bake 20 to 25 minutes or just until edges are lightly browned. Cool completely in pan on wire rack, about 30 minutes.

3. In medium bowl, beat cream cheese and powdered sugar on medium speed until blended. Beat in pudding mix and milk. Spread over crust. Sprinkle nuts over top. Refrigerate about 1 hour or until set. Cut bars and store covered in refrigerator.

1. Preheat oven to 350 degrees. Combine flour, baking soda, and salt; set aside

 

1. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves and salt in a bowl until combined. Set aside.

2. Beat together shortening, butter and brown sugar in a large bowl on medium until pale and fluffy.

3. Add egg and molasses, beating until combined.

4. Reduce speed to low, then mix in flour mixture until combined.

5. Put oven racks into upper and lower thirds of oven and preheat to 370 degrees.

6. Roll 1 tablespoon of dough into 1-inch ball with wet hands, then dip 1 end of ball into sugar. Make more cookies in the same manner, arranging them sugared side up, 2 inches apart on 2 ungreased baking sheets.

7. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute.

8. Transfer to racks to cool completely.