Time to start planning for holiday baking

It’s not too early to plan your holiday baking. And if you’re anything like my mother, you’re already doing that. She baked an unbelievable variety and decorated them delicately.

Now, I’ll get right to the recipes, which come to you from the experts at Land O Lakes kitchens. Trust me, they’re all wonderful and quite easy.

The Sparkling Almond Ribbons are made with a cookie press. If you don’t own one, it’s worth the small investment. (Wilton’s is one source.)

Jan Hagel

2 cups all-purpose flour

1 cup sugar

1 cup Land O Lakes butter, softened*

1 egg, separated

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sliced almonds

Heat oven to 350 F. Combine flour, sugar, butter, egg yolk, cinnamon and salt in large mixer bowl. Beat at low speed, scraping bowl often, until well-mixed. Divide dough in half. Press each half onto cookie sheet to 1/16 -inch thickness. Beat egg white in small bowl with fork until foamy. Brush over dough; sprinkle with almonds.

Bake for 12 to 15 minutes or until very lightly browned. Immediately cut into 2-inch squares or diamonds; remove from pan. Cool completely. Store in tightly covered container. Makes about 3 1/2 dozen cookies.

Sparkling Almond Ribbons

1/2 cup Land O Lakes butter, softened*

1/4 cup sugar

1 egg

1/2 teaspoon almond extract

1 1/4 cups all-purpose flour

1/8 teaspoon salt

Colored decorator sugars

Heat oven to 375 F. Combine butter, sugar, egg and almond extract in large bowl. Beat at medium speed, scraping bowl often, until well-mixed. Reduce speed to low. Add flour and salt; beat until well-mixed.

Fit cookie press with ribbon template; fill with cookie dough. Press dough into 10-inch long strips 2 inches apart onto ungreased cookie sheets. Cut strips with knife every 2 inches. Sprinkle with decorator sugars. Bake for 8 to 10 minutes or until very lightly browned on edges. Immediately cut cookies apart. Cool completely. Makes about 5 dozen cookies.

*You may substitute Land O Lakes Soft Baking Butter with Canola Oil right from the refrigerator.

Cranberry-Apple Filled Bars

Crust:

1 cup all-purpose flour

1 cup quick-cooking oats

1/2 cup firmly packed brown sugar

1/2 teaspoon baking soda

1/2 cup cold Land O Lakes butter

Filling:

1 cup dried cranberries

1/2 cup sugar

1/4 cup cranberry-apple juice

2 medium (2 1/2 cups) apples, chopped

2 tablespoons orange marmalade

1 teaspoon cornstarch

Heat oven to 350 F. Stir together flour, oats, brown sugar and baking soda in large bowl; cut in butter until mixture is crumbly. Press 2/3 crust mixture evenly onto bottom of lightly greased 11-by-7-inch glass baking dish. Bake for 10 to 15 minutes or until puffed. Reserve remaining 1/3 crust mixture.

Meanwhile, combine cranberries, sugar, cranberry-apple juice and apples in 2-quart saucepan. Cook over medium heat, stirring occasionally, until mixture is thickened (5 to 6 minutes). Stir together orange marmalade and cornstarch in small bowl. Gradually stir mixture into hot fruit mixture. Continue cooking, stirring occasionally, until mixture boils and is thickened (1 to 2 minutes).

Spread fruit mixture over hot, partially baked crust. Sprinkle with reserved crumb mixture. Bake for 22 to 25 minutes or until lightly browned. Cool completely. Cut into bars. Makes 18 bars.

TIP: Bars freeze well.