CANDIED POPCORN STARS

Ingredients

• 1 c. sugar
• ⅓ c. light corn syrup
• ⅓ c. water
• 2 tbsp. butter
• ¼ tsp. salt
• 1 tsp. vanilla
• 8 c. Popped Corn
• ⅓ c. red and/or green nonparells
• ¼ c. cinnamon candies

Directions

1. Combine sugar and next 3 ingredients in a heavy sauce pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium; bring to a boil. Cook, without stirring, until candy thermometer registers 255 degrees F.
2. Remove from heat; stir in salt and vanilla. Quickly pour mixture over popcorn; toss gently to coat. Add nonparells, tossing gently to combine.
3. Moisten or grease hands. Working quickly, press the mixture into 5-inch star-shaped cookie cutter. If candied corn becomes too hard to shape, place in a warm (200 degrees F) oven for a few minutes to soften.

                                                     CHECKERBOARD COOKIES

Ingredients

• 1 lb. unsalted butter
• 1 c. sugar
• 2 large eggs
• 1 egg white
• 2 tsp. vanilla extract
• ¼ tsp. salt
• 5 c. flour,
• 3 tbsp. Dutch-process cocoa

Directions

1. Make the dough: Beat the butter using a mixer set on medium-high speed until light and fluffy. Add the sugar gradually and continue to beat until pale and fluffy. Add the whole eggs one at a time and blend in the vanilla. Combine the salt and flour and stir it into the butter mixture. Remove half of the dough and set aside. Mix the cocoa into the remaining dough on low speed, until fully incorporated. Pat the vanilla and the chocolate doughs each into an 11- by 9-inch rectangle. Wrap each in plastic wrap and chill until firm.
2. Make the checkerboards: Brush the vanilla dough with egg white and place the chocolate dough on top. Press gently and cut in half lengthwise. Brush one half with egg white and stack the remaining half on top, making certain the vanilla and chocolate doughs alternate. Cut the resulting stack in half lengthwise and set one stack aside. Slice one stack into thirds lengthwise and flip the middle stack over; lightly brush the sides with egg white and gently press together to form a checkerboard-patterned log. Cover with plastic wrap and chill until firm. Repeat with the remaining stack.
3. Bake the cookies: Heat oven to 350 degrees F. Line baking pans with parchment paper. Slice a checkerboard log crosswise into 1/4-inch cookies. Place the cookies on the baking pans, 1 inch apart, until firm -- 12 to 15 minutes. Rotate pans once while baking. Cool completely on a rack. Cookies can be stored for up to 1 week in an airtight container.

                                                   SHORTCUT SUGAR COOKIES

Ingredients

• 1 16.5-oz package refrigerated ready-made sugar cookie dough
• 1/2 c. all-purpose flour, spooned and leveled, plus more for surface and pressing cookies
• Glass with a 2-inch decorative bottom
• Decorative sugar and candies

Directions

1. On a well-floured surface knead dough until soft. Knead flour into dough until incorporated.
2. On a floured surface, roll dough ⅜-inch thick. Cut cookies using a 2-inch round cutter. Dip the bottom of the glass in flour and firmly press cookies to create a pattern. Sprinkle with sanding sugar. Reroll dough as necessary.
3. Bake according to package directions. Press candy into warm cookies. Cool completely on a wire rack.