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Garnish like a pro with these 9 caramel and chocolate creations -------------------------------- Here's another recipe you might like Glazed Pfeffernuesse Recipe Ingredients: (Yield 10 dozen) 1¼ cups butter, softened 1¼ cups packed brown sugar ¾ cup molasses ½ cup water 1 teaspoon anise extract 6 cups cake flour ½ teaspoon baking soda ½ teaspoon salt 1½ teaspoons ground cinnamon ½ teaspoon ground allspice ½ teaspoon ground cloves ¼ teaspoon ground nutmeg ¼ teaspoon ground mace 1/8 teaspoon ground cardamom 1/8 teaspoon pepper 2 cups finely chopped nuts GLAZE: 1 cup confectioners’ sugar 3 tablespoons 2% milk ¼ teaspoon vanilla extract Additional confectioners’ sugar Method: In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and extract. Combine the flour, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. Roll dough into 1-inch balls. Place 2 inch apart on greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Meanwhile, in a shallow bowl, combine the confectioners’ sugar, milk and vanilla. Place additional confectioners’ sugar in another shallow bowl. Remove cookies to wire racks; cool 5 minutes. Dip tops of warm cookies in glaze, allow excess to drip off; dip in confectioners’ sugar. Cool completely on wire racks. Store in an airtight container.

Cake it 'till you make it! 10 beautifully easy cake decorating ideas ------------------------------------ Here's another recipe you might like Toffee Almond Sandies Recipe Ingredients: (Yield: 9 dozen) 1 cup butter, softened 1 cup canola oil 1 cup sugar 1 cup confectioners’ sugar 2 eggs 1 teaspoon almond extract 4½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 2 cups sliced almonds 1 package (8 ounces) toffee bits Method: In a large bowl, cream the butter, oil and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.