Preheat oven to 350 F. Using electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl. Beat in flour, then stir in almonds.Using hands, roll dough into tablespoon-size balls. Place on large baking sheet, spacing apart. Bake until pale golden, about 25 minutes. Cool on sheet 5 minutes. Place remaining sugar in large bowl. Working in batches, gently coat hot cookies in sugar. Cool cookies on rack...

Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.Preheat oven to 400 F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets...

Make cookies:Put oven racks in upper and lower thirds of oven and preheat oven to 350 F. Butter 2 large baking sheets.Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well...

Whisk together flour, baking powder, and salt in a small bowl.Beat together butter and granulated sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 2 minutes in a stand mixer or 4 minutes with a handheld, then beat in sour cream, eggs, and zest. Reduce speed to low and add flour mixture. Mix until just combined. Form into a 2-inch-diameter log.Set smooth rollers of pasta machine at widest setting...

Put oven rack in middle position and preheat oven to 350 F.Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off), then cool to room temperature. Pulse nuts and 1/4 cup brown sugar in a food processor until nuts are finely ground.Whisk together flour, baking powder, salt, and cinnamon in a small bowl...

In electric mixer, beat butter and sugar at medium-high speed until fluffy, about 5 minutes. Add vanilla, baking soda, and salt and beat at medium speed until incorporated. Beat in egg. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days. Arrange racks in upper and lower thirds of oven and preheat to 375 F...

Put oven rack in middle position and preheat oven to 350 F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang on 2 ends, then butter paper.Beat whites in mixer fitted with whisk attachment at medium-high speed until they just hold stiff peaks. Add 1/4 cup sugar a little at a time, beating at high speed until whites hold stiff, slightly glossy peaks. Transfer to another bowl...

Sift first 4 ingredients into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt. Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl with hands until blended. Divide dough into 4 equal portions. Roll each into 10-inch-long log, about 1 1/4 to 1 1/2 inches in diameter...

For cookies:Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Beat in egg and maple extract. Beat in flour mixture until just blended. Divide dough in half. Flatten each half into disk; wrap disks separately in plastic and chill until firm enough to roll, about 1 hour.Preheat oven to 375 F. Line baking sheets with parchment paper...

Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute. Remove from heat and stir in remaining ingredients until smooth. Cool dough to room temperature. Preheat oven to 350F. Place wooden spoons parallel to each other 2 inches apart on a metal rack. Roll a level teaspoon of dough into a ball, then into a log...

Make dough:Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate...

In a blender container, blend together ice cream and milk. Add sandwich cookie and blend until coarsely crushed...

Preheat the oven to 375. Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt. Stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by heaping teaspoonfuls onto the prepared cookie sheets...