Ingredients:
1/2 cup whole almonds, toasted
1/2 cup raisins
1/2 cup dried apples
1/2 cup dried figs, stemmed
1/2 cup pitted dates
2 tbsp orange juice
5/4 cup crispy rice cereal

Directions:
In food processor, blend almonds, raisins, apples, dates and figs to form paste.
Add orange juice and mix well. Place in shallow dish. Scoop out a teaspoon of almond mixture and roll into balls. Roll in cereal to coat.

4 sticks butter, softened
1 1/4 cups Sugar
4 cups flour
6 dozen (3 ounces) whole blanched almonds

Directions:

1. Preheat oven to 325°. Line two large cookie sheets with parchment paper. In a large mixing bowl, beat butter at medium-high speed until creamy. Slowly add Sugar, one tablespoon at a time, until mixture is light and fluffy. With mixer on low speed, gradually add flour just until blended.
2. Roll dough into one-inch balls; arrange two inches apart on prepared cookie sheets. With the palm of your hand, gently flatten each ball; press an almond in the center of each cookie.
3. Bake cookies 20 to 25 minutes just until pale golden around the edges only (do not brown). Cool on cookie sheets for five minutes.

Ingredients

4 sticks butter (2 C)
2 C dark molasses
2 t cinnamon
a little allspice
1 t ground cloves
1 lb dark brown sugar
1 t nutmeg
1 T ground ginger (or several times more for spicier ginger flavor)
a little black pepper
10–12 C flour
Makes 500 cookies
Procedure

Soften butter and put in a large bowl; add molasses, sugar, and spices; mix.
Add flour, mixing in one cup at a time up to 10 cups, working first with a fork, then by hand. Add another cup or two of flour until the dough holds together.
Let cool.
Preheat oven to 350°F.
Roll as thin as possible and cut with cookie cutters.
Bake for 7 minutes per batch. Let cool on a rack.

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