• Lay 6 cookies on a small sheet pan you can fit in the freezer.
• Let the ice cream soften a bit for easier handling.
• Put one scoop of ice cream on each cookie and top with another cookie.
• Put sprinkles in a shallow bowl.
• Roll the sides of the cookie in the sprinkles and freeze for at least an hour.

• Preheat oven to 350°.
• Put the egg whites in a medium bowl and slightly beat with a fork.
• Add the coconut, sugar and vanilla to the egg whites and mix with fingers that you have moistened with water for easier handling.
• Form a heaping tablespoon of the batter into a ball and place on a cookie sheet lined with parchment paper. This will make 12 macaroons.
• Bake cookies for about 15-20 minutes until they are lightly browned on the top. Put on a rack to cool.
• Once the cookies have cooled, microwave the chocolate for about 20 seconds. Check and see how melted the chocolate looks. Microwave in 20 second increments until chocolate is the desired consistency. Stir the chocolate and drizzle over the macaroons with a fork.

• Preheat oven to 375°.          
• Whisk together dry ingredients.
• In a separate bowl, cream the butter and sugars, then add pumpkin, egg and vanilla.
• Add dry ingredients a little at a time to wet ingredients and mix.
• Stir in chocolate and nuts (option - don't add chocolate or nuts and just make pumpkin cookies or delete chocolate and make pumpkin nut).
• On parchment or silicone lined cookie sheets, spoon a teaspoon full of batter onto the pan and cook for 15 minutes.
• Cool on a wire rack.  Remember, this is a soft cookie and will not flatten out during baking.

• Place Rice Krispies in a large bowl and set aside.       
• Cook corn syrup and sugar over medium heat stirring constantly until it just boils.
• Take the pot off the stove and add the peanut butter.   Stir until it melts and pour over Rice Krispies. Stir until Krispies are coated.
• Place mixture in a buttered 9 X 13 pan. Slightly press the mixture with your hands until it spreads out evenly.
  
• Combine butterscotch chips and chocolate chips and melt them in the microwave.   
  
• Spread mixture on top of Rice Krispies.
• Let stand until topping hardens (may need to place it in the refrigerator if you live in a warm climate).
• Cut into squares and serve.

Cookies

• In a large mixing bowl, beat 3/4 cup butter until fluffy.        
• Add both sugars and beat well.
• Add egg, vanilla, and salt and beat again.
• Add the flour and beat until well mixed.
• Cover and chill for 1 hour.
• Preheat oven for 350°.       
• Shape the dough into 1-inch balls.
• Place on an ungreased cookie sheet 2 inches apart.
  
• Press down in the center with your thumb (step 2).
  
• Bake for about 12 minutes.
• Cool on wired racks.

Frosting

• To make the filling, add 1/4 cup butter in a small mixing bowl and beat until softened.     
• Add the powdered sugar and beat until fluffy.
• Add the rum and beat well.
• Spoon the frosting, about 1/2 teaspoon, into the middle of each cookie.
  
• Sprinkle with freshly grated nutmeg and chill until firm.

• Mix sugar, butter, peanut butter, and vanilla together with mixer.    
• Form dough into 1-inch balls, place on wax-paper lined cookie sheet and refrigerate for approximately 45 minutes.
• Melt the chocolate or use the dipping sauce and with a toothpick, pick up each cookie and dip into the chocolate.
• Return to cookie sheet and refrigerate for an additional 30-45 minutes.

• Drain the cherries and reserve the juice.      
• Stir together the flour, cocoa powder, baking soda, baking powder, and salt.
• Place butter in a separate mixing bowl and beat until fluffy.
• Add sugar to butter and beat until mixed, then add egg and vanilla and beat again.
• Finally, add flour mixture in batches and beat until mixed.
• Preheat oven to 350°.     
• Shape the dough into 1-inch balls.
  
• Place 2 inches apart on several ungreased cookie sheets.
• Press each cookie with your thumb to make a well.
  
• Place a cherry in the center.
  

Frosting

• In a small saucepan, cook the chocolate chips and milk over low heat until chocolate is melted.        
• Stir 4 tsp of reserved cherry juice in chocolate mixture. Stir until smooth.
• With a spoon, carefully place a teaspoon of frosting over the cherry until completely covered, or hidden. You can always add additional reserved cherry juice if frosting gets too thick.
  
• Once all cookies are frosted, bake for about 10 minutes.

• Preheat oven to 350°.  
• Spread the walnuts on a baking sheet and toast for 8 minutes.  Let cool, then coarsely chop.
• Line a baking sheet with parchment or wax paper.
• In a glass bowl, heat two-thirds of the chocolate in the microwave on high for 30 seconds at a time until just melted.  Stir until smooth.  
•  Add the remaining chocolate and stir until melted.
• Stir in the walnuts, cherries, blueberries, and ginger until evenly coated.
•  Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8 inch rectangle.  
• Refrigerate for 20 minutes, or until firm enough to cut.
• Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate.  
• Serve cold or at room temperature.