Cookie dough

• 2 large eggs
• 1 cup confectioners' sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons anisette liquor
• 1 tablespoon corn oil
• 1/4 cup unsalted butter, room temperature
• 2 2/3 cups flour

Icing

• 1 cup confectioners' or glazing sugar
• 4 teaspoons milk
• 4 teaspoons light corn syrup

Italian Anisette Cookies

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• 2 cups sugar
• 1 cup brown sugar
• 3 tablespoons white corn syrup
• 1/8 teaspoon salt
• 1 cup milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 1 cup chopped pecans

Carmel Fudge With Pecans

• 6 ounces semi-sweet chocolate
• 2/3 cup sweetened condensed milk
• 1 cup quick-cooking oatmeal
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• Pecan halves, as needed

Chocolate Oatmeal No Bake Cookies

• 1 stick butter, softened
• 1 can sweetened condensed milk
• 1 cup nuts, finely chopped
• 1 1/2 cups coconut
• 2 boxes confectioners sugar
• 1/4 block paraffin wax
• 12 oz. semi sweet chocolate

Martha Washington Chocolate Balls

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• 4 cups sugar
• 3/4 cup water
• 3/4 cup milk
• 1/2 cup cocoa
• 3 tablespoons butter
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 1 1/2 cups pecans, broken

Note: Your favorite nuts can substitute for pecans e.g. macadamia, walnuts, peanuts, cashews or even a mix.

River Road Fudge With Pecans

• 9 fresh, juicy Southern peaches, un-peeled, sliced (use 4 cups frozen peaches or 2 quarts jarred peaches if fresh are out of season)
• 2 cups honey
• 2 tablespoons ground cinnamon
• 2 boxes store-bought pound cake mix
• 5 eggs
• 3/4 cup vegetable oil
•  3/4 cup water
• Powdered sugar

Honey Peach Pound Cake

• 2 cups all purpose flour
• 2 1/2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3/4 teaspoon salt
• 3/4 cup crystallized ginger, chopped (about 4 ounces)
• 1 cup dark brown sugar, packed
• 1/2 cup solid vegetable shortening, room temperature
• 1/4 cup unsalted butter (about 1/2 stick)
• 1 large egg
• 1/4 cup light molasses (mild flavor)

Gingery Spice Cookies

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Ina Garten's Brownie Pudding

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• 2/3 cup shortening
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 4 teaspoons milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Icing

• 1 cup confectioners' sugar
• 1 tablespoon butter softened
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• a few drops of red and green food coloring; others as desired

Christmas Cookies

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For the Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla
• Caramel Frosting (recipe follows)

For the Frosting

• 1/3 cup plus 2½ cups sugar, in all, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla

Southern Caramel Cake