The Perfect Holiday Cookie Recipes!

Whether you have been invited to a cookie swap, deemed in charge of a plate of cookies at your neighbor’s party, or are baking for your kids’ teachers – it is not too early to warm up your ovens.  Cookies freeze great or everyone is ready to eat them now – so get baking!

Here are some of our favorite recipes:

PEANUT BUTTER KISS BLOSSOMS

Ingredients: 1/2 c unsalted butter, 1/2 c sugar, 1/2 c brown sugar, 1/2 c peanut butter, 1 egg, 1 tsp vanilla, 2 c flour, 1 tsp baking soda, 1/2 tsp salt, 1/4 white sugar (for rolling), 1 package of unwrapped hershey kisses

Directions: Preheat oven to 375 degrees.  Line cookie sheets with parchment paper.  In large bowl cream together butter, both sugars and peanut butter (can use stand mixer).  Add egg and vanilla.  Combine flour, baking soda and salt in a small bowl and then add to butter mix.  Refrigerate dough in bowl for 30 minutes. Form dough into 1 inch balls and roll in white sugar.  Place 2 inches apart on a cookie sheet.

Bake for 9-10 minutes or until cookies are just slightly brown.  Remove from oven and press a Kiss into each cookies.  Cool on cookie sheet for 5 minutes before moving to cooling racks.

HOT COCOA COOKIES (Every Day with Rachael Ray Magazine)

In a medium saucepan, melt together:
- 1 stick unsalted butter & 12 oz chopped semisweet chocolate (bars)

Stir frequently  over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:
- 1 1/2 cup flour, 1/4 cup unsweetened cocoa powder, 1 1/2 tsps baking powder, 1/4 tsp salt.

Using an electric mixer, beat together:
- 1 1/4 cup light brown sugar, 3 eggs at room temp, 1 1/2 tsps pure vanilla extract

Beat on low speed until smooth, about 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palm and form 1 inch balls, space 2 inches apart. Flatten balls slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, cut the 7.5 oz of semisweet chocolate into 1 inch squares. Snip 8 large marshmallows in half crosswise and stick 1 square of chocolate on the each of the cut sides.

Remove the cookie sheets from the oven and gently press a marshmallow, chocolate side down into each cookie. Bake until marshmallows are just softened, about 4 minutes. Cool for 5 minutes.

Grate 5 oz of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. When repeating, bake each patch on a clean sheet of parchment.

RASPBERRY ALMOND LINZER COOKIES

Ingredients: 2/3 c almonds, 1/2 c packed light brown sugar, 2 1/2 c all-purpose flour (spooned and leveled), 1/2 tsp baking powder, 1/2 tsp kosher salt, 1/4 tsp ground cinnamon, 1 c (2 sticks) unsalted butter at room temp, 1 large egg, 1 tsp pure vanilla extract, 1 tbsp confectioners’ sugar, 1 12-oz jar of raspberry jam

Directions: Heat oven to 350 degrees F.  Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant (6-8 minutes), let cool.  In a food processor, process the almonds and 1/4 c of the brown sugar until the almonds are finely ground.  In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.

Using an electric mixer, beat the butter and remaining 1/4 c brown sugar on medium-high speed until fluffy, 2-3 minutes.  Beat in the egg and vanilla.  Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

Heat oven to 350 degrees F.  On a lightly-floured surface, roll out each piece of dough to a 1/8-inch thickness.  Using a 2- to 2 1/2-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart.  Using a 3/4- to 1-inch round cookie cutter, cut out the centers from half of the cookies.  Reroll and cut the scraps as necessary.

Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes.  Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Sprinkle the confectioners’ sugar on the cookies with the holes.  Spread 1 tsp jam on the remaining cookies and top with the sugared cookies.