• Preheat oven to 350°

  Use a hand mixer and beat eggs until frothy. Add sugar and oil, then vanilla. Beat until combined.
• Whisk together flour and baking soda.

  Slowly, stir flour mixture into egg mixture.

  It should come together and be smooth, but not sticky. If it is sticky, add a tablespoon of flour at a time until not.

  Knead with hand a few minutes then add chocolate chips and knead until well combined.
• Turn dough out and divide into 3 even portions. Form into logs.

  Place logs on a, parchment lined, cookie sheet. They should all be on one sheet lengthwise.
• Bake at 350° for 30 minutes.

  Remove from oven and cut into 1/4" strips, but don't separate.

  Sprinkle, generously, with cinnamon sugar.

  Place back in oven, but don't turn it on, for at least 15 minutes.
• Remove from oven and enjoy!

• Preheat oven to 350°.

  Cream together butter and sugar until fluffy.

  Beat in egg yolk.
• Sift together flour and salt.

  Gradually, mix into egg/sugar mix, until a dough forms.

  Wrap dough in plastic and chill for an hour.
• Beat egg white slightly.

  Place roasted seeds in a shallow dish.

  With palms of hands, or a small ice cream scoop, roll dough into 1" balls.

  Roll each ball in egg whites and then sesame seeds.

  Place on baking sheet about an inch apart.
• Use our thumb to press an indentation into each cookie.

  Place a teaspoon of peach preserves in each dentation.

  Bake for 10-15 minutes, until golden brown.

  Cool on pan for 10 minutes then move to wire rack.

Cookie Dough

• Preheat oven to 350°.

  Cream together butter, both sugars and salt until fluffy.

  Add egg yolks, one at a time. Then add vanilla. Beat until just combined.
• Gradually add flour.

  Turn out onto a lightly floured board or parchment paper. Dough should be stiff, but add flour, a tablespoon at a time, if it needs more.

  You should be able to roll out dough right away. If needed, you can chill for 10-15 minutes.
• Roll dough to 1/2" thick, evenly. use desired cookie cutter to cut shapes. press scraps together and roll them out until you use up dough.

  Place cookies on a parchment lined baking sheet about 1" apart.

  Bake for 10-15 minutes. Rotate halfway through. You want a light golden brown cookie, not too dark.

  Cool 10 minutes on pan then on wire rack.

Glaze and assembly:

• Whisk 1 cup of confectioners sugar with 3 Tbs. milk, 1/4 tsp. salt and up to 3 tsp. powdered food coloring.

  Repeat with additional colors. I use two but you can use more.
• Spoon a little bit of first color into a shallow bowl then drizzle a little of the second color over and stir with a toothpick.

  Gently press a cookie into the glaze. Lift straight up and let excess to drip off.

  Hold on a wire rack until dry.

  Repeat process, adding glaze as needed.

• Preheat oven to 350°.

  Butter a 8x8 or 9x9 pan and set aside.
• Place flour, butter, sugar and salt in a food processor and pulse until it is a coarse crumble. It should hold together when pressed between your fingers. if it appears to be too dry or crumbly. If it doesn't hold together, it probably needs to be pulsed some more.
• Put all the dough into the prepared pan and press in firmly.

  Use a fork to prick even rows of holes across the dough. You are starting to create the look of packaged shortbread. You can score lines that you will use to cut the short bread after it's baked.
• Bake for 25-35 minutes, until a light golden brown.

  Colo for 10 minutes and then cut into rectangle batons.

  Store in airtight container, for several weeks.

• Preheat oven to 350°
• Whisk together flour, baking soda and salt.
• In an electric mixer, with paddle attachment, cream together butter and both sugars.
• Add vanilla and eggs, one at a time.
• Beat until well mixed.
• Gradually add flour and mix util "dry".
• Stir in dark chocolate.
• Fold in white and semi-sweet chocolate chips.
• Scoop onto ungreased baking sheet. Leave them kind of roundish for best texture.
• Bake at 350° for 13-16 minutes.