1. Place all of the ingredients, except for the Ice Water, into a Food Processor and pulse until the mixture looks like sand.
   
2. With the Food Processor running, slowly add the Ice Water, one Tablespoon at a time, through the shoot until the dough forms a ball.
3. Wrap the Cheese-dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with silicone baking mats or parchment paper; set aside.
6. Roll out the dough to 1/4″ thickness and cut into desired-size squares using a pizza cutter ~ I use a straight-edge ruler and usually cut my dough into 1″ x 1″ squares.
   
7. Place the squares onto the lined baking sheets.
   
8. Using the smaller end of a chop stick or wooden skewer, poke a small hole into the center of each square.
   Note: If desired, you can sprinkle the crackers with a little kosher salt at this stage, but they really do not need it 😉
9. Bake the crackers for 15-18 minutes or until golden brown; I bake mine for the maximum amount of time since I prefer mine on the more crispy side.
   
10. Allow to cool completely to fully develop the flavors and desired crispiness.
11. Enjoy with your favorite soup, salad or all on their own 🙂
    
12. Note: if your crackers get soft, simply toss them onto a baking sheet and re-heat in a 275 degree oven for about 8-10 minutes.

Making the Cookies:

1. Line cookie sheet/sheets with parchment paper or silicone baking mats; set aside.
2. Gather the ingredients.
3. In a Large mixing bowl, sift together the GF Flour, Baking Powder, Baking Soda, Salt and Spices; Mix well; Set aside.
4. In another Large mixing bowl, combine the Sugars, Oil, Pumpkin, Eggs and Vanilla Extract until completely blended.
5. Gradually add the dry ingredients, one cup at a time, to the wet ingredients and mix until smooth.
6. Cover bowl with plastic wrap or dish cloth and let rest for 30 minutes. This allows the GF Flour to absorb the moisture from the wet ingredients which reduces (hopefully, eliminates!) the grainy texture.
7. When ready to bake the cookies, place oven rack in the middle position and preheat oven to 350 degrees.
8. Using a Small cookie scoop (or medium, if you want larger cookies) scoop out the cookie dough onto the prepared baking sheets.
9. Spray the back of a spoon with non-stick cooking spray and use the spoon to flatten the cookie mounds (re-apply spray as often as needed).
10. Bake for 10-12 minutes.
11. Let cookies cool on cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely before frosting.

Making the Frosting:

1. While the cookies are baking and cooling start making the frosting…
2. Using a Handheld or Stand Mixer, beat the softened Butter, Cream Cheese and Vanilla Extract until well-blended.
3. Gradually add the Powdered Sugar, one cup at a time, mixing until completely blended and creamy.
4. Add the Ground Cinnamon and Mix thoroughly.
5. You’re ready to frost the cookies and enjoy!

1. Preheat oven to 350 degrees.
2. Line cookie sheet with a Silpat Baking Pad or parchment paper. Set aside.
3. Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter and Sugars until light and fluffy (about 2 minutes).
4. Add the eggs, one at a time, mixing well. Add the vanilla and continue mixing until all is blended, scraping down sides of bowl as needed.
5. In a separate bowl, combine the Sifted GF Flour, Salt, Baking Powder and Baking Soda.
   Note: please be sure to sift the flour since it helps prevent grittiness.
6. Add the Flour mixture to the Butter mixture. Mix until well-combined.
7. Next, add the Oats and Chocolate Chips and mix until incorporated. Note: add the chopped nuts now if you’re including them.
8. Lastly, add the M&M Candies and Rice Cereal and mix well using a large, sturdy spoon.
9. Using a 2 Tbsp cookie scoop, drop dough balls at least 2″ apart onto the prepared cookie sheet. I only placed 8 cookie dough balls on each baking sheet.
   
10. Bake in preheated oven for 10-14 minutes, rotating pan halfway through. Cookies are done when they turn a light golden brown.
11. Let cookies cool for a couple of minutes on baking sheet, before transferring to a wire cooling rack.
12. These cookies store well in an airtight container for 3-5 days, if they last that long! They also ship well…I send these cookies to one of my daughters, who states that they arrive looking like they were just baked 🙂
    
    

1. Gather the ingredients.
   
2. In a medium to large nonstick skillet, melt the butter over medium-low heat.
3. Once the butter is melted, add the sugar and cashews.
   
4. Cook over low to medium-low heat until sugar has completely melted, stirring often to completely coat the cashews and to prevent mixture from burning.
5. Turn out onto a sheet of parchment paper to let cool.
   
6. Enjoy as a snack, as a topping on ice cream or mixed in with your favorite yogurt…or give as a special gift!

1. Gather the ingredients
   
2. Pipe around the bottom of a Hershey Kiss with the decorating icing.
   
3. Place the Hershey Kiss rightside up on top of solid chocolate side of the Fudge Stripe cookie and press gently to secure.
   
4. Next, “draw” a bow with the decorating frosting on the Hershey Kiss and cookie (see photo).
   
5. Repeat with the rest of the cookies and Kisses until done. I usually make enough for each child/adult to have 2 cookies.
   
6. I hope you and your family enjoy these as much as we do!
   

Making the Pumpkin Spice Cookies

1. Preheat oven to 350 degrees.
   Gather the ingredients.
   
2. Line a cookie sheet with parchment paper or use a silicone mat. Set aside.
3. Using a Handheld or Stand Mixer, combine the softened butter and sugar. Mix until light and fluffy.
4. Add eggs and pumpkin. Mix thoroughly.
5. In a separate bowl, combine the flour, baking powder and spices. Mix thoroughly.
   
6. Gradually add the flour mixture to the pumpkin mixture and blend well.
   
7. Using a spoon or a Medium-sized scoop (makes 2″ size balls), drop cookie batter onto the prepared cookie sheet.
   
8. Bake for 12-15 minutes (cooking time varies by oven). Cool on pan for 1-2 minutes before transferring to a cooling rack to cool completely before adding the frosting.

Making the Cream Cheese Frosting

1. Using a Handheld or Stand mixer, beat the butter, cream cheese and vanilla until well-blended.
2. Gradually add the powdered sugar 1 cup at a time, mixing until well-blended and creamy.
3. Add the Cinnamon and mix thoroughly.
4. Frost the cooled cookies and enjoy!