First Day of My Cookie/Candy Marathon (Chilled Doughs)

Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended. Add eggs and vanilla.
Combine together: flour, baking powder and salt. Add dry ingredients to creamed mixture. Wrap in plastic wrap and refrigerate a minimum of 2 hours.
To bake, shape into 1-inch balls and roll in powdered sugar. Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 350 for 10-12 minutes.
Cream Cheese Frills: Combine butter and vanilla. Add flour, salt and oats and mix well. Add cream cheese and mix until smooth. Wrap in plastic wrap and chill a minimum of 2 hours.
To bake, roll dough out on a lightly floured board to 1/4-inch thickness. Cut into 3-inch circles using a cookie or biscuit cutter. Spoon about 1/2 teaspoon apricot preserves into the center of each circle. Using your finger, slightly moisten the edge of the circle. Fold over and press edges to seal. Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
Crescents: Cream butter. Gradually add powdered sugar, beating well. Gradually add flour mixing well. Add water and vanilla. Stir in chopped pecans. Chill dough a minimum of 2 hours.
To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes. Place cookies on a lightly greased cookie sheet. Bake at 325 for 17 to 18 minutes. Dust with powdered sugar after cooling.
Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour. Wrap in plastic wrap and chill a minimum of two hours.
To bake, break off pieces of dough and press into miniature tart pans.
Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well. Fill tart shells 3/4 full. Bake at 350 for 20 minutes.