Cranberry Kissed Cinnamon Rolls Preparation Time: 50 minutes Baking Time: 25 minutes Cooling Time: 15 minutes Level: Easy

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1 Cranberry Kissed Cinnamon Rolls Preparation Time: 50 minutes Baking Time: 25 minutes Cooling Time: 15 minutes Level: Easy (Makes 12 servings) Start the New Year with something sweet from the oven. Your guests will love the surprising creaminess of Nestlé Toll House Premier White Chocolate Morsels mixed with savory cinnamon and the tangy tartness of cranberries. They make a great centerpiece for the table and pair perfectly with our Snowflake Napkin Bands. 2 loaves (1 lb. each) frozen white yeast bread dough, thawed, divided 2 tablespoons butter, softened, divided ¼ cup granulated sugar 1 tablespoon ground cinnamon 2 cups (12-oz. pkg.) Nestlé Toll House Premier White Morsels, divided 1 cup sweetened dried cranberries, coarsely chopped, divided 1 cup powdered sugar, sifted 3 tablespoons milk GREASE two 9-inch-round baking pans. ROLL 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface. SPREAD 1 tablespoon softened butter over dough. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving ½-inch border around sides. Sprinkle with ¾ cup morsels and ½ cup cranberries, firmly pressing morsels and cranberries into dough. ROLL up dough tightly, starting at short end; seal edges with water. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, butter, sugar mixture, ¾ cup morsels and cranberries; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans, about 30 minutes. PREHEAT oven to 350 F. BAKE for 25 to 30 minutes or until golden brown. Cool for 15 minutes in pans on wire racks. MELT remaining morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in powdered sugar and milk to make a stiff glaze. Drizzle over cinnamon rolls. TIP For whole-wheat cinnamon rolls, substitute whole-wheat dough for the white bread dough.

2 Red Velvet Cupidcakes Preparation Time: 25 minutes Baking Time: 22 minutes Cooling Time: 30 minutes Level: Easy (Makes 18 cupcakes) Start the New Year with something sweet from the oven. Your guests will love the surprising creaminess of Nestlé Toll House Premier White Chocolate Morsels mixed with savory cinnamon and the tangy tartness of cranberries. They make a great centerpiece for the table and pair perfectly with our Snowflake Napkin Bands. CUPCAKES 4 oz. Nestlé Toll House Chocolatier 62% Cacao Bittersweet Chocolate Baking Bar, broken into small pieces 1¼ cups all-purpose flour ½ teaspoon baking soda ½ teaspoon salt ¾ cup milk 1 tablespoon white vinegar 1 cup granulated sugar ½ cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 1 tablespoon red food coloring CREAM CHEESE FROSTING 1 pkg. (3 oz.) cream cheese, at room temperature 2 tablespoons butter, softened 2 tablespoons milk ½ teaspoon vanilla extract 3 cups powdered sugar Assorted sprinkles (optional) FOR CUPCAKES: PREHEAT oven to 350º F. Paper-line 18 muffin cups. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. COMBINE flour, baking soda and salt in small bowl. Combine milk and vinegar in small glass measure. Beat sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Carefully beat in melted chocolate and red food coloring. Gradually beat in flour mixture alternately with milk mixture. Spoon into prepared muffin cups, filling ²/ ³ full. BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost with Cream Cheese Frosting. Top with sprinkles, if desired. FOR CREAM CHEESE FROSTING: BEAT cream cheese, butter, milk and vanilla extract in medium mixer bowl until light and fluffy, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Makes about 1¾ cups. You may substitute store bought cream cheese frosting (one 16-oz. container) to save time. Frosting can be piped on with a pastry bag for a professional look.

3 Chocolate Shamrock Bread Pudding Preparation Time: 20 minutes Baking Time: 35 minutes Level: Easy (Makes 12 servings) No luck of the Irish is needed for this St. Patrick s Day dessert. Nestlé Carnation Evaporated Low Fat 2% Milk, Nestlé Toll House Semi-Sweet Chocolate Morsels and our Lucky Clover garnish are all you will need to be a little Irish. 10 slices bread, cubed (6 cups) 2 cans (12 fl. oz. each) Nestlé Carnation Evaporated Lowfat 2% Milk 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided 8 large egg yolks, beaten ¾ cup granulated sugar ½ cup Irish cream liqueur ¼ teaspoon salt Whipped cream (optional) Nestlé Toll House Baking Cocoa (optional) PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish. PLACE bread cubes in prepared baking dish. HEAT evaporated milk in medium saucepan over MEDIUM-HIGH heat; bring just to a boil. Remove from heat. Add 1½ cups morsels; whisk until smooth. COMBINE egg yolks, sugar, liqueur and salt in large bowl. Slowly add milk mixture; whisk until smooth. Pour over bread; pressing bread into milk mixture. BAKE for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining morsels. Serve warm with a dollop of whipped cream and dusting of cocoa, if desired. Can be made without liqueur for a delicious chocolate bread pudding. This recipe can also be made with Nestlé Carnation Evaporated Fat Free Milk. Left-over egg whites can be used to create Confetti Frittata, Mini Morsel Meringue Cookies or Good-for-You Choc Oat Chip Cookies featured on VeryBestBaking.com.

4 Mini Lemon Lime Tartlets Preparation Time: 20 minutes Baking Time: 13 minutes Cooling/Refrigeration Time: 2 hours Level: Easy (Makes 2 dozen tartlets) This spring, enjoy the light citrus flavor in these easy-bake treats. Nestlé Toll House Refrigerated Sugar Cookie Bar Dough provides the base and Nestlé Carnation Sweetened Condensed Milk with a touch of lemon and lime juices rounds out the zesty filling. Wrap with our Springtime Pie Collar to add a festive touch. 1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough 1 pkg. (8 oz.) ¹/ ³ less fat cream cheese (Neufchâtel) or regular cream cheese, at room temperature 1 can (14 oz.) Nestlé Carnation Sweetened Condensed Milk 2 cups thawed fat-free, reduced fat or regular frozen whipped topping ¼ cup lemon juice 2 teaspoons grated lemon peel ¼ cup lime juice 2 teaspoons grated lime peel Additional lemon and lime quarter slices, peel curls or grated peel (optional) Paper-line 24 muffin cups. CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup. BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack. BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl. POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices or peel, if desired. Using low and reduced fat cream cheese and whipped topping helps to make these treats lower in fat. Love lemon but not crazy about lime? Simply double the lemon juice and grated lemon peel in the recipe and leave out the lime, and make 24 lemon tartlets. Tartlets may be frozen in an airtight container for up to 2 weeks. Allow to thaw at room temperature for 30 minutes before serving.

5 Chocolate Caliente Cookies Preparation Time: 15 minutes Baking Time: 12 minutes Cooling Time: 2 hours Level: Intermediate (Makes 20 to 22 cookies) Celebrate Cinco de Mayo and every day in May with these cookies made with Nestlé Toll House Semi-Sweet Chocolate Chunks and just a touch of cinnamon and cayenne pepper. Your guests will say Gracias! when you offer them this spicy treat to go in our Caliente Pepper Pack! 1¾ cups (11.5-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Chunks, divided 1½ cups all-purpose flour 1½ teaspoons ground cinnamon 1 teaspoon baking powder ¼ teaspoon salt ¹/ ¹ 6 teaspoon (pinch) ground cayenne pepper ½ cup (1 stick) butter, softened ½ cup granulated sugar ½ cup packed light brown sugar 2 large eggs 1 teaspoon vanilla extract MICROWAVE 1 cup chunks in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until chunks are melted. COMBINE flour, cinnamon, baking powder, salt and cayenne pepper in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Add melted chocolate; stir until blended. Gradually stir in flour mixture. Refrigerate for 2 hours. PREHEAT oven to 350º F. Line baking sheets with aluminum foil. SHAPE dough into 1½-inch balls. Place 3-inches apart on baking sheets. BAKE for 12 minutes or until cookies are puffed and centers are set but still soft Immediately place remaining chunks, about 5 to 6 chunks per cookie, onto tops of cookies. Cool on baking sheets for 2 minutes; remove to wire racks. Allow chunks to soften and spread melted chocolate evenly over tops of cookies. TIP For a richer chocolate flavor, substitute three 4-ounce bars of Nestlé Toll House Chocolatier 53% Cacao Dark or 62% Cacao Bittersweet Baking Chocolate, broken into pieces, for the semi-sweet chocolate chunks.

6 Mini Brownie Burger Sliders Preparation Time: 30 minutes Cooling Time: 10 minutes Level: Easy (Makes 24 servings) Summer is here! Time to try a no-bake treat, like this sweet bite-size cookie version of summertime s favorite food. Nestlé Toll House Semi-Sweet Chocolate Morsels make a sweet surprise for celebrating Grads & Dads! And, don t forget to wrap in our Super Star Wrapper for extra-special presentation. 1 box (12 oz.) vanilla wafer cookies*, divided ½ cup powdered sugar ¼ teaspoon salt ¾ cup Nestlé Toll House Semi-Sweet Chocolate Morsels ¹/ ³ cup milk ½ cup sweetened flaked coconut ½ teaspoon water 3 drops green food coloring Red and yellow decorating gels (for ketchup and mustard) 1 teaspoon melted butter (optional) 1 tablespoon sesame seeds (optional) RESERVE 48 wafers for bun tops and bottoms. PLACE remaining wafers in large resealable bag. Crush into small pieces using a rolling pin. Combine wafer crumbs (about 1½ cups) with powdered sugar and salt in medium bowl. MICROWAVE morsels and milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. POUR chocolate mixture into wafer mixture; stir until combined. Cool for 10 minutes. Line baking sheet with wax paper. Roll mixture into 24, 1-inch (about 1 tablespoon each) balls. Place each ball on prepared sheet; flatten slightly to form burger patties. COMBINE coconut, water and green food coloring in small, resealable plastic bag. Seal bag and shake to coat evenly with color. TO ASSEMBLE: PLACE 24 wafers, rounded side down on prepared baking sheet. Top each wafer with 1 burger patty. Top each burger patty with 1 teaspoon colored coconut. Squeeze decorating gels on top of coconut. Top with remaining wafers. Brush tops of wafers with melted butter and sprinkle with sesame seeds, if desired. * A 12-oz. box of vanilla wafers contains about 88 wafers. Recipe can easily be doubled or tripled. Great birthday or slumber party activity. Cut apricot fruit rollups into small ½-inch squares to create cheese for the mini burgers.

7 Chocolate Dipped Cheesecake Pops Preparation Time: 30 minutes Freezing Time: 1 hour Level: Intermediate (Makes 22 to 24 pops) These no-bake chocolate covered frozen cheesecake treats are perfect for any occasion. Nestlé Toll House Semi-Sweet Chocolate or Milk Chocolate Morsels and Nestlé Toll House Semi-Sweet Chocolate Mini Morsels create a luscious coating. Add a few sprinkles and our custom Baby Banners for an unforgettable baby shower celebration. 1 pkg. (16 oz.) frozen cheesecake 2 cups (11.5- to 12-oz. pkg.) Nestlé Toll House Semi-Sweet or Milk Chocolate Morsels 1 tablespoon vegetable shortening ½ cup Nestlé Toll House Semi-Sweet Chocolate Mini Morsels (optional) 22 to 24 lollipop or craft sticks (found at cake decorating or craft stores) Small ice cream scoop (1 to 1½ tablespoon size) Colored sprinkles or sugars LINE baking sheet with wax paper. REMOVE cheesecake from freezer; thaw for 5 minutes. Cut cheesecake into 22 small even pieces. PRESS pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1½ -inch balls. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour. MICROWAVE morsels and shortening in dry, uncovered, microwave-safe bowl on HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. DIP frozen cheesecake pops into melted chocolate; shaking off excess. Immediately decorate with colored sprinkles, sugars or mini morsels, if desired, before chocolate hardens. Working quickly, repeat with remaining cheesecake pops. Place on prepared baking sheet; freeze until ready to serve. Allow to soften 5 to 10 minutes before serving. Cheesecake balls do not have to look pretty before they are dipped in chocolate. Crust is included in cheesecake ball. This all gets covered in a coating of chocolate. It may be a little messy, but everything works out when it is covered in chocolate! For a richer chocolate flavor, substitute three 4-ounce bars Nestlé Toll House Chocolatier 53% Cacao Dark or 62% Cacao Bittersweet Chocolate Baking Chocolate, broken into pieces, for the semi-sweet or milk chocolate morsels.

8 Chocolate Citrus Freeze Preparation Time: 15 minutes Freezing Time: 10 hours Level: Intermediate (Makes 12 servings) You don t have to bake to enjoy chocolate. Creamy Nestlé Toll House Milk Chocolate Morsels mix with crunchy chocolate wafer cookies and sweet orange sherbert to create a cool confection, perfect for the dog days of summer. Add our Summer Bloom ornament for a colorful accent. 1¾ cups (11.5-oz. pkg.) Nestlé Toll House Milk Chocolate Morsels, divided 1 teaspoon vanilla extract 1 cup finely crushed chocolate wafer cookies (about 16 cookies) 2 tablespoons butter, melted 1¾ cup heavy whipping cream, divided 4 tablespoons powdered sugar 1½ cups low-fat orange sherbet ice cream, softened slightly MICROWAVE 1¼ cup morsels and ¾ cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Stir in vanilla extract. Cool to room temperature. LINE 9 x 5-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing 4-inch overhang on all sides. COMBINE crushed cookies and butter in medium bowl. Press onto bottom of prepared loaf pan. BEAT ¾ cup cream and powdered sugar in small chilled mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon half of chocolate mousse (about 1½ cups) over cookie layer; smooth top. Freeze for 2 hours or until very firm. Cover and refrigerate remaining chocolate mousse. SPOON sherbet over frozen chocolate layer; smooth top. Freeze for 2 hours or until very firm. SPOON remaining chocolate mousse over sherbet layer; smooth top. Freeze for 2 hours or until very firm. MICROWAVE remaining ½ cup morsels and remaining ¼ cup whipping cream in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (100%) power for 1 minute; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool for 10 minutes. Spread evenly over mousse layer. Freeze for 4 hours or overnight. NOTE: Full freezing time is necessary. Each layer must be frozen solid before topped with the next layer for a clean result. May be layered with other flavors of sherbet or ice cream. To cut slices more easily, run hot water over knife blade and dry prior to cutting.

9 Sweet & Salty Chewy Pecan Bars Preparation Time: 10 minutes Baking Time: 32 minutes Cooling Time: 30 minutes Level: Easy (Makes 16 servings) Last-minute after-school treats are needed? Try these quick and easy cookie bars made with Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough. Crunchy pecans and sweet caramel add just the right salt and chew. Package in our After School Snack Wrapper for a surprise everyone will love. 1 pkg. (16.5 oz.) Nestlé Toll House Refrigerated Chocolate Chip Cookie Bar Dough, divided 1 tablespoon butter, melted ¾ cup chopped pecans 1 tablespoon granulated sugar ¼ teaspoon salt ¹/ ³ cup Nestlé Toll House Semi-Sweet Chocolate Morsels 2 tablespoons caramel sauce PREHEAT oven to 350º F. Grease 8-inch-square baking pan. PRESS ¾ package (18 squares) cookie dough into prepared baking pan and refrigerate remaining ¼ package (6 squares) cookie dough. BAKE for 10 minutes; remove from oven. COMBINE butter, sugar and salt in small bowl until coated. Sprinkle over dough. Top with teaspoonfuls of remaining cookie dough; pressing down gently. Sprinkle with morsels. BAKE for an additional 22 to 24 minutes or until edges are browned and set. Cool 30 minutes in pan on wire rack. DRIZZLE caramel sauce over bar. Cool completely in pan on wire rack. Cut into bars. For chewier caramel top, microwave 6 unwrapped caramel candies with 1 teaspoon milk for 20 to 30 seconds or until melted; stir until smooth. Drizzle sauce over bar. Toasted pecans may also be used, if desired.

10 Frightfully Delicious Chocolate Cupcakes Preparation Time: 20 minutes Baking Time: 22 minutes Cooling Time: 30 minutes Level: Intermediate (Makes 20 cupcakes) Don t be frightened of tricks or treats this Halloween. Our delicious cupcakes are made with Nestlé Toll House Semi-Sweet Chocolate Morsels and just a touch of Libby s 100% Pure Pumpkin. Garnish with candy-corn bark and place in our Jack-O-Lantern Cups for a spook-tacular presentation. 2 cups (12-oz. pkg.) Nestlé Toll House Semi-Sweet Chocolate Morsels, divided 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 1½ cups granulated sugar 1 cup Libby s 100% Pure Pumpkin ½ cup vegetable oil ½ cup milk 3 large eggs ½ cup Halloween candy corn (about 40 to 50 pieces) 1 container (16 oz.) prepared white frosting Yellow and red food coloring (optional) PREHEAT oven to 350º F. Paper-line 20 muffin cups. MICROWAVE 1 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. COMBINE flour, baking soda and salt in small bowl. Beat sugar, pumpkin, oil, milk and eggs in large mixer bowl until smooth. Beat in melted chocolate. Stir in flour mixture. Spoon into prepared muffin cups, filling ² ³ full. BAKE for 22 to 27 minutes or until wooden pick inserted in centers comes out clean. Cool in pan for 10 minutes; remove to racks to cool completely. Frost cupcakes and top with pieces of Candy Corn Bark. FOR CANDY CORN BARK AND FROSTING: LINE baking sheet with wax paper. MICROWAVE remaining morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. POUR onto prepared baking sheet. Spread into 8-inch square. Sprinkle with candy corn. Tap sheet several times to settle candy corn into chocolate. Refrigerate for 20 minutes or until firm. Break into 20 pieces. COMBINE frosting with red and yellow food coloring in medium bowl to create orange colored frosting, if desired. Frosting may also be left white. TIP Bark can be made the day before hand and kept in the refrigerator.

11 Butterscotch Pecan Pie Preparation Time: 15 minutes Baking Time: 40 minutes Cooling/Refrigeration Time: 3 hours Level: Easy (Makes 10 servings) Time to gather around the Thanksgiving table. This year, try our take on the classic pecan pie. Crunchy pecans blend with Nestlé Toll House Butterscotch Flavored Morsels to create a taste sensation that is sure to become an everyday tradition. Package up leftover pieces (if there are any) for your guests in our Pie-to-Go carriers for the ride home! 1 unbaked 9-inch (4-cup volume) deep-dish pie shell* 1² ³ cups (11-oz. pkg.) Nestlé Toll House Butterscotch Flavored Morsels, divided ¾ cup light corn syrup 3 large eggs, at room temperature 1 tablespoon all-purpose flour ¼ teaspoon salt 1½ cups pecan halves, coarsely chopped 1½ cups whipped cream (optional) PREHEAT oven to 350º F. MELT 1¹ ³ cups morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. ADD corn syrup, eggs, flour and salt to melted morsels. Beat on medium until smooth. Stir in pecans. Pour pecan mixture into pie shell. BAKE for 40 to 45 minutes or until knife inserted into center comes out with little bits of filling attached. If browning too quickly, cover with foil. Cool on wire rack for 2 hours. Refrigerate 1 hour or until serving time. TO GARNISH AND SERVE: LINE baking sheet with wax paper. PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM- HIGH (70%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 10 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until firm. PLACE 10 dollops of whipped cream around edge of pie. Remove drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately. * If using frozen pie shell, use deep-dish style. Do not thaw. Bake on baking sheet. : ¹ ³ cup Nestlé Toll House Semi-Sweet Chocolate Morsels can also be melted and made into drizzle designs instead of the Butterscotch Flavored Morsels. Two shallow (2-cup volume) pie shells can be substituted for the one deep-dish pie shell. Follow directions above and bake for 30 to 35 minutes.

12 Twelve Days of Christmas Cookies Oh, if every day could be like Christmas! It can be when you bake. Create three types of Christmas cookies from just one tub of Nestlé Toll House Refrigerated Sugar Cookie Tub Dough. Just add sprinkles, nuts, or frosting. Roll, press, and shape. There is no end to your creations. And, our Snowman Snack Sack filled with your cookies will be the perfect present for everyone. 1 Candy Cane Crisps ½ cup crushed candy canes STIR crushed candy canes into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-inch balls. Place 2 inches apart on foil-lined greased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Candy Cane Cookies with melted Nestlé Toll House Premier White Morsels. Recipe can easily be doubled or tripled for a larger batch. 2 Chocolate Orange Cookies ½ cup Nestlé Toll House Semi-Sweet Chocolate Mini Morsels 2 teaspoons grated orange zest STIR morsels and orange zest into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. TIP Drizzle Orange Chocolate Cookies with melted Nestlé Toll House Semi-Sweet Chocolate Mini Morsels.

13 3 Merry Cranberry Cookies ¹/ ³ to ½ cup Nestlé Toll House Premier White Morsels ¹/ ³ to ½ cup sweetened dried cranberries, coarsely chopped STIR morsels and cranberries into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Merry Cranberry Cookies with melted Nestlé Toll House Premier White Morsels. Create three types of Christmas cookies from just one tub of Nestlé Toll House Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. Recipe can easily be doubled or tripled for a larger batch. 4 Eggnog Cookies ¼ teaspoon ground cinnamon 1 8 teaspoon ground nutmeg 3 tablespoons granulated sugar STIR cinnamon and nutmeg into cookie dough. Refrigerate for 15 minutes for easier handling. Roll dough into 18, 1-inch balls; dip in sugar. Place 2 inches apart on ungreased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dip eggnog cookies halfway into melted Nestlé Toll House Premier White Morsels. Shake off excess; refrigerate. Recipe can easily be doubled or tripled for a larger batch. Create three types of Christmas cookies from just one tub of Nestlé Toll House Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes. Recipe can easily be doubled or tripled for a larger batch.

14 5 Green and Red Cookies Red and green food coloring Holiday decorator sprinkles and colored sugar DIVIDE dough in half. Stir food coloring into cookie dough as desired. Refrigerate 15 minutes for easier handling. Divide dough into 36 pieces. Press 2 different colored pieces of dough together; roll into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Food coloring paste or gel will result in more intensely colored cookies. Green and red sugar cookies can be made using both green and red food coloring resulting in green and red colored cookies or just one color combined with plain colored sugar for red and white or green and white colored cookies. Recipe can easily be doubled or tripled for a larger batch. 6 Holiday Sparkle Cookies Holiday decorator sprinkles and colored sugar ROLL dough into 18, 1-inch balls; roll in colored sugar or sprinkles. Place 2 inches apart on ungreased baking sheets. BAKE for 14 to 16 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. TIP Create three types of Christmas cookies from just one tub of Nestlé Toll House Refrigerated Sugar Cookie Tub Dough. Make this recipe along with two other 12 Days of Christmas Cookies recipes.

15 7 Snowball Cookies ¹/ ³ cup plus 1 tablespoon all-purpose flour ½ cup Nestlé Toll House Semi-Sweet Chocolate Mini Morsels ½ cup chopped pecans (optional) Powdered sugar for dusting COMBINE cookie dough and flour in medium mixing bowl. STIR morsels and pecans into cookie dough. Roll dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets. BAKE for 18 to 20 minutes until light brown. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Dough can be made in advance, shaped into cookies and refrigerated until ready for baking. Recipe can easily be doubled or tripled for a larger batch. 8 Almond Crescents ¹/ ³ cup plus 1 tablespoon all-purpose flour ½ cup sliced almonds ¼ teaspoon almond extract Powdered sugar for dusting (optional) COMBINE cookie dough and flour in medium mixing bowl. STIR almonds and almond extract into cookie dough. Roll dough into 18, 1-inch balls; shape each ball into a 1½-inch crescent. Place 2 inches apart on ungreased baking sheets. BAKE for 18 to 20 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dust with powdered sugar if desired. Dough can be made in advance, shaped into cookies and refrigerated until ready for baking. Almond Crescents can be dipped in melted Nestlé Toll House Semi- Sweet Chocolate Morsels if desired as a finishing touch.

16 9 Jam Thumbprints ¹/ ³ cup plus 1 tablespoon all-purpose flour 2 tablespoons raspberry, strawberry or apricot jam COMBINE cookie dough and flour in medium mixing bowl. ROLL dough into 18, 1-inch balls. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make deep depression. Place 2 inches apart on ungreased baking sheets. Fill each depression with ¼ teaspoon jam. BAKE for 18 to 20 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dough can be made in advance, shaped into cookies and refrigerated until ready for baking. Jam Thumbprints can be topped with a fresh raspberry for an extra decorative finish. 10 Black Tie Cookie Tartlets (Makes 2 dozen tartlets) ¹/ ³ cup plus 1 tablespoon all-purpose flour 1 cup (6 oz.) Nestlé Toll House Swirled Semi-Sweet and Premier White Morsels COMBINE cookie dough and flour in large mixing bowl. DIVIDE dough into 24, 1-inch balls. Press dough into mini-muffin cups.* BAKE for 10 minutes or until light golden brown around edges and puffy. REMOVE tartlets from oven and immediately fill with morsels. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely. *If making tartlets in batches, keep extra dough in the refrigerator. Tartlets may be filled with your favorite combination of morsels. Dough can be made in advance and refrigerated.

17 11 Berry Chocolate Cookie Tartlets (Makes 2 dozen tartlets) ¹/ ³ cup plus 1 tablespoon all-purpose flour ½ cup Nestlé Toll House Semi-Sweet Chocolate Morsels ½ cup sweetened dried cranberries or cherries, chopped COMBINE cookie dough and flour in large mixing bowl. DIVIDE dough into 24, 1-inch balls. Press dough into mini-muffin cups.* BAKE for 10 minutes or until light golden brown around edges and puffy. REMOVE tartlets from oven and immediately fill with morsels and cranberries. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely. *If making tartlets in batches, keep extra dough in the refrigerator. Tartlets may be filled with your favorite combination of morsels. Dough can be made in advance and refrigerated. 12 Peppermint Bark Cookie Tartlets (Makes 2 dozen tartlets) ¹/ ³ cup plus 1 tablespoon all-purpose flour 1 cup (6 oz.) Nestlé Toll House Swirled Semi-Sweet and Premier White Morsels ½ cup finely crushed candy canes COMBINE cookie dough and flour in large mixing bowl. DIVIDE dough into 24, 1-inch balls. Press dough into mini-muffin cups.* BAKE for 10 minutes or until light golden brown around edges and puffy. REMOVE tartlets from oven and immediately fill with morsels and crushed candy canes. Cool for 10 minutes in muffin cups. Carefully remove to wire rack, do not invert; cool completely. *If making tartlets in batches, keep extra dough in the refrigerator. You may substitute Nestlé Toll House Semi-Sweet or Milk Chocolate Morsels. Dough can be made in advance and refrigerated.

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