Instructions: 11. MADELEINES: Sprinkle 1 disk with 1 1/2 tsp. lemon zest and 1/2 tsp. lemon extract. Knead dough till zest and extract are evenly combined.

Press dough into greased Madeleine pans, about 3/4 full. Bake 16 min.

Makes
20.

12. CHOCOLATE TOFFEE CRUNCH BARS: Press 1 disk into bottom of 9" square prepared pan. Bake 15-20 min. Cool at least 20 min. Melt 24 oz of chocolate. Pour about half the chocolate over the baked and cooled crust.

Sprinkle with 10 oz of toffee bits. Pour remaining half of melted chocolate over. Garnish with holiday bits (candy coated, semisweet, chocolate balls).

Set aside till chocolate firms.

Makes 16 1 1/2" bars.

13. ALMOND VENETIANS: Add 1 cup ground almonds or other ground nuts and 1/2 tsp. almond extract or appropriate extract to 1 disk dough. Knead dough till evenly combined. Press into molded cookie pan, about 3/4 full.

Any shallow cookie mold will work. Bake 12 min. If desired, cooled cookie can be dipped in chocolate or sprinkled with confectioners sugar.

Makes
24.

14. PIZZELLES: Knead 3/4 tsp. lemon, almond or anise extract into 1 disk of dough. Roll dough into 1/2" balls. Place in hot Pizzelle iron.

Follow manufacturers directions. When golden, remove from iron and cool on a rack.

Makes 24.

15 & 16. FRUIT PINWHEELS & NUT PINWHEELS: On piece of floured plastic wrap, roll 1 disk of dough to 8 x 14 rectangle. Spread 12 oz fruit or nut filling on rectangle. Gently roll the rectangle using the wrap to support the weight of the dough. Chill at least 2 hrs. Slice into 1/4" pinwheels and place on greased parchment or foil. Leave plenty of space between cookies. They will spread. Bake 18-20 min. When removing from oven, lift parchment or foil off sheet onto rack. When cooled, peel foil or parchment from cookies.

Makes 28.

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