Thursday Pick up, I ran behind this week had some appointments and got the recipes out late

Dear Clients, I am sorry that I am behind on the menu for the Entrepreneur stand treats we will have them go out a day later for Thursday and Sunday this week. Please email or call in your order. Thank you, for your faithful orders and your kindness that goes a long way. We appreciate you as our clients and will deliver the best treats we know how to.

$25.00 Batch of Chocolate Lebkuchen Cherry Balls

$25.00 Batch of Lemon Snowdrops

$25.00 Batch of Hot chocolate cookies

$30.00 Batch of Red Velvet Peppermint Thumbprints

$35.00 Batch of Neapolitan Cookies (Extra time on these)

$25.00 Batch of Coconut Cranberry Yummies

$30.00 Eggnog Biscotti

$35.00 Batch Gingerbread Teddy Bears (Extra for the designs on the bears)

$35.00 Batch of Red Velvet Spritz Cookies (Extra Time on these)

$25.00 Batch of Frosted Anise Sugar Cookies

$25.00 Batch of Meringue Kisses

Chocolate Lebkuchen Cherry Balls

Ingredients

• 40 gingersnap cookies

• 1 package (8 ounces) cream cheese, softened

• 1-1/2 cups semisweet chocolate chips, divided

• 1-1/4 cups sliced almonds, divided

• 2 tablespoons chopped candied orange peel

• 1 teaspoon almond extract

• 60 maraschino cherries, stems removed

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• Place gingersnaps, cream cheese, 1/2 cup chocolate chips, 1/2 cup almonds, orange peel and extract in a food processor; process until combined. Refrigerate until firm enough to form into balls. Pat cherries dry with paper towels. Wrap each cherry with a rounded tablespoonful of cream cheese mixture; shape into a ball. Freeze until firm, about 20 minutes.

• Chop remaining sliced almonds; set aside. In a double boiler, melt remaining chocolate chips; stir until smooth. Dip cherry balls in chocolate; allow excess to drip off. Sprinkle balls with almonds. Place on waxed paper. Refrigerate until set, about 1 hour.

Nutrition Facts 1 ball: 76 calories, 4g fat (2g saturated fat), 4mg cholesterol, 37mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.

Lemon Snowdrops

Ingredients

• 1 cup butter, softened

• 1/2 cup confectioners' sugar

• 1/4 teaspoon salt

• 1 teaspoon lemon extract

• 2 cups all-purpose flour

• Sugar

• FILLING:

• 1 large egg, room temperature, lightly beaten

• 2/3 cup sugar

• 2 teaspoons grated lemon zest

• 3 tablespoons lemon juice

• 4 teaspoons butter

• Additional confectioners' sugar, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Cream butter, confectioners' sugar and salt until light and fluffy. Beat in extract. Gradually beat in flour. Shape teaspoonfuls of dough into balls (if necessary, refrigerate dough, covered, until firm enough to shape). Place 1 in. apart on ungreased baking sheets; flatten slightly with bottom of a glass dipped in granulated sugar. Bake until light brown, 10-12 minutes. Remove cookies from pans to wire racks to cool completely.

• For filling, whisk together egg, sugar, lemon zest and lemon juice in a small heavy saucepan over medium-low heat until blended. Add butter; cook over medium heat, whisking constantly, until thickened and a thermometer reads at least 170°, about 20 minutes. Remove from heat immediately (do not allow to boil). Transfer to a small bowl; cool. Press plastic wrap onto surface of filling. Refrigerate until cold, about 1 hour.

• To serve, spread lemon filling on half of cookies; cover with remaining cookies. If desired, dust with confectioners' sugar. Store leftovers in refrigerator. Freeze option: Freeze unfilled, undecorated cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts 1 sandwich cookie: 147 calories, 9g fat (5g saturated fat), 30mg cholesterol, 94mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

Hot Chocolate Cookies

Ingredients

• 3/4 cup butter, softened

• 3/4 cup sugar

• 3/4 cup packed brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 2-1/4 cups all-purpose flour

• 1/2 cup instant hot cocoa mix (about 3 packets)

• 3 tablespoons baking cocoa

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup vanilla marshmallow bits (not miniature marshmallows)

• 1 cup semisweet chocolate chips

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Directions

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips.

• Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

Nutrition Facts 1 cookie: 81 calories, 4g fat (2g saturated fat), 12mg cholesterol, 95mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

Neapolitan Cookies

Ingredients

• 1 cup butter, softened

• 1-1/2 cups sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 2-1/2 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon almond extract

• 6 drops red food coloring

• 1/2 cup chopped walnuts

• 1 ounce unsweetened chocolate, melted

Buy IngredientsPowered by Chicory Directions

• Line a 9x5-in. loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

• Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.

• Preheat oven to 350°. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-in. slices.

• Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are firm. Remove from pans to wire racks to cool.

Nutrition Facts 1 cookie: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

Coconut Cranberry Yummies

Ingredients

• 1 can (14 ounces) sweetened condensed milk

• 1 package (14 ounces) sweetened shredded coconut

• 1 cup white baking chips

• 1/4 cup ground almonds

• 1 teaspoon almond extract

• 1 cup chopped fresh or frozen cranberries

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Directions

• In a large bowl, combine the first five ingredients; mix well. Stir in cranberries.

• Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets; gently shape into mounds.

• Bake at 325° until edges are lightly browned, 10-12 minutes. Cool for 3 minutes before removing from pans to wire racks to cool completely.

Watch the Video Test Kitchen TipsConfused by all the kinds of coconut? This guide will show you which type to buy. These cookies are officially coconut cranberry macaroons. Don't get them mixed up with macarons. Here's how to tell the difference.

Nutrition Facts 1 each: 74 calories, 4g fat (3g saturated fat), 3mg cholesterol, 28mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Snickerdoodles

Ingredients

• 1/2 cup butter, softened

• 1 cup plus 2 tablespoons sugar, divided

• 1 large egg, room temperature

• 1/2 teaspoon vanilla extract

• 1-1/2 cups all-purpose flour

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1 teaspoon ground cinnamon

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Directions

• Preheat oven to 375°. Cream butter and 1 cup sugar until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, baking soda and cream of tartar; gradually beat into creamed mixture.

• In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets.

• Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.

Nutrition Facts 1 cookie: 81 calories, 3g fat (2g saturated fat), 15mg cholesterol, 44mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

Eggnog Biscotti

Ingredients

• 1/2 cup butter, softened

• 1 cup sugar

• 2 large eggs, room temperature

• 1/4 cup eggnog

• 1/2 teaspoon vanilla extract

• 2-1/3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon ground nutmeg

• Dash salt

• GLAZE:

• 3/4 cup confectioners' sugar

• 3 to 5 teaspoons eggnog

• 1 teaspoon dark rum, optional

Directions

• Preheat oven to 375°. Beat butter and sugar until blended. Beat in eggs, 1 at a time. Beat in eggnog and vanilla. In another bowl, whisk together flour, baking powder, nutmeg and salt; gradually beat into butter mixture (dough will be sticky).

• Divide dough in half. On a greased baking sheet, shape each portion into a 12x3-in. rectangle. Bake until a toothpick inserted in center comes out clean, 16-19 minutes. Reduce oven setting to 300°. Remove rectangles from pans to wire racks; cool 10 minutes.

• Place rectangles on a cutting board. Using a serrated knife, trim ends of rectangles and cut diagonally into 1/2-in. slices. Return to baking sheets, cut side down. Bake until firm, about 10 minutes per side. Remove from pans to wire racks; cool completely.

• Mix glaze ingredients. Drizzle over biscotti with a spoon.

Test Kitchen tipsSince the dough is on the sticky side, use a gentle touch or lightly floured hands, if necessary, when shaping. These cookies make great gifts and would be a fun addition to a coffee bar or with after-dinner drinks.

Nutrition Facts 1 cookie: 90 calories, 3g fat (2g saturated fat), 18mg cholesterol, 56mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

Gingerbread Teddy Bears

Ingredients

• 1 cup butter, cubed

• 2/3 cup packed brown sugar

• 2/3 cup molasses

• 1 large egg, room temperature, lightly beaten

• 1-1/2 teaspoons vanilla extract

• 4 cups all-purpose flour

• 1-1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 3/4 teaspoon baking soda

• 1/2 teaspoon ground cloves

• Miniature chocolate chips

• Decorating icing and sprinkles

Buy IngredientsPowered by Chicory Directions

• In a small saucepan, combine butter, brown sugar and molasses. Cook over medium heat until sugar is dissolved. Pour into a large bowl; let stand 10 minutes. Stir in egg and vanilla. Combine flour, cinnamon, ginger, baking soda and cloves; gradually add to butter mixture and mix well. Cover and refrigerate 2 hours or overnight.

• Preheat oven to 350°. Shape dough into ten 2-in. balls, ten 1-in. balls, forty 1/2-in. balls and twenty 3/8-in.balls. Place the 2-in. balls on 3 foil-lined baking sheets for the body of 8 bears; flatten to 1/2-in. thickness. Position 1-in. balls for heads; flatten to 1/2-in. thickness. Attach four 1/2-in. balls to each bear for arms and legs. Attach two 3/8-in. balls for ears. Add chocolate chips for eyes and buttons.

• Bake 10-12 minutes or until set. Cool 10 minutes before carefully removing to wire racks to cool completely. With frosting, pipe ears, muzzle and paws; add sprinkles for fingers, toes and nose.

Nutrition Facts 1/2 cookie: 241 calories, 10g fat (6g saturated fat), 34mg cholesterol, 131mg sodium, 35g carbohydrate (16g sugars, 1g fiber), 3g protein.

Chocolate-Dipped Cranberry Cookies

Ingredients

• 1 cup shortening

• 1 cup sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups coarsely chopped fresh or frozen cranberries

• 2 cups semisweet chocolate chips

• 2 tablespoons shortening

• 1-1/4 cups chopped walnuts, optional

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Directions

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Using paper towels, pat chopped cranberries dry; stir into dough.

• Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake until lightly browned, 11-13 minutes. Remove to wire racks to cool.

• In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into the chocolate; place on waxed paper. Sprinkle with walnuts if desired. Let stand until set. Freeze option: Drop cookie dough by rounded teaspoonfuls onto baking sheets; cover and freeze until firm. Transfer cookie dough balls to a freezer container. May be frozen for up to 3 months. To use, bake frozen cookie dough as directed, increasing time by 3-4 minutes. Proceed with recipe as directed.

Test Kitchen Tips:To prepare cookies without freezing, drop cookie dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks to cool. If you want a brighter pink color, don't pat the cranberries too much. A little moisture is fine and will give you a nice pink swirl in the cookie batter.

Nutrition Facts 1 cookie: 130 calories, 8g fat (3g saturated fat), 5mg cholesterol, 40mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.

Red Velvet Spritz Cookies

Ingredients

• 1 cup butter, softened

• 3 ounces cream cheese, softened

• 1 cup sugar

• 1 teaspoon vanilla extract

• 1 large egg, separated, room temperature

• 2 teaspoons red paste food coloring

• 1/2 teaspoon peppermint extract, optional

• 2-1/2 cups all-purpose flour

• 1 tablespoon baking cocoa

• 1 tablespoon water

• Nonpareils or sprinkles

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.

• Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.

• Freeze option: Place dough in a freezer container; freeze. To use, thaw dough in refrigerator overnight or until it's soft enough to press. Prepare and bake cookies as directed.

Nutrition Facts 1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 17mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

Frosted Anise Sugar Cookies

Ingredients

• 1 cup butter, softened

• 1-1/2 cups sugar

• 6 large eggs

• 1 teaspoon vanilla extract

• 3/4 teaspoon anise extract

• 3-1/2 cups all-purpose flour

• 4 teaspoons baking powder

• GLAZE:

• 3 cups confectioners' sugar

• 4 teaspoons butter, softened

• 3/4 teaspoon vanilla extract

• 1/4 to 1/3 cup whole milk

• Colored sprinkles, optional

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture.

• Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely.

• For glaze, in a large bowl, mix confectioners' sugar, butter, vanilla and enough milk to achieve spreading consistency. Dip tops of cookies into glaze. If desired, decorate with sprinkles. Let stand until set.

Nutrition Facts 1 cookie: 82 calories, 3g fat (2g saturated fat), 22mg cholesterol, 42mg sodium, 13g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Meringue Kisses

Ingredients

• 3 large egg whites

• 1/4 teaspoon cream of tartar

• Pinch salt

• 1 cup sugar

• 1 teaspoon vanilla extract

• Red and green food coloring, optional

• 44 milk chocolate kisses

• Baking cocoa, optional

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Directions

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring.

• Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife.

• Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

Nutrition Facts 2 cookies: 86 calories, 3g fat (2g saturated fat), 2mg cholesterol, 22mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 1g protein.