40th annual Tribune Holiday Cookie Contest recipe entries

Your recipes are in and now it’s time to vote in the Tribune’s 40th annual Holiday Cookie Contest.

See the recipe submissions below and vote for your favorite here. Readers can vote once per day below for the recipe they want to see advance to the final round. Voting closes at 11:59 p.m. on Oct. 23.

Tribune staffers will then bake the 12 recipes that receive the most votes, though the food team can select a 13th finalist with the “Joe Gray Save,” named after a former dining editor, if we see a worthy recipe that should move on.

Remember, first place wins $250 cash; second place, $150; third place, $50, so get your votes in! We’ll publish the three winning recipes in print and online Dec. 2.

 

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Cornstarch cookies

What makes your cookie special?

These are the first cookies I ever made and now make about 800 (about 15-20 varieties) every Christmas. The recipe comes from my aunt Stella who got it from a co-worker at Paymaster in Chicago where she and my father worked for many years. My mother nudged me to get the recipe and that started my holiday baking frenzy. The ingredients are simple and the cookies are very easy to make and they melt in your mouth. I added the chocolate drizzle to the original recipe because everyone loves chocolate. – Anita Superson, Chicago

Ingredients

• 1 cup butter (2 sticks)
• 1/2 cup confectioner’s sugar (plus more for dusting)
• 1 cup flour (sifted)
• 1 cup cornstarch (sifted)
• 1/8 tsp. salt
• 1 tsp. vanilla dark chocolate chips for drizzling

Directions

1. Cream sugar and butter.
2. Sift together all dry ingredients.
3. Mix the butter and sugar combination with the dry ingredients and add vanilla.
4. Refrigerate 2-3 hours.
5. Line baking sheets with parchment paper.
6. Roll about one teaspoon size of dough into a ball and put on parchment paper.
7. Bake at 375 degrees, 15- 20 minutes or until light golden on bottom. When cookies have cooled, dust with sifted powdered sugar.
8. Melt dark chocolate chips with a little canola oil to thin over a double boiler. Using a tablespoon, drizzle the chocolate over the cookies.
9. Let the chocolate set up by placing the cookies in a cool spot.

 

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POPS’ PISTACHIO SNOWCAPS

What makes your cookie special?

Some of my best memories of my dad revolve around the simple things he loved. His favorite desserts featured pistachios and walnuts, especially pistachio-walnut ice cream and pudding. We affectionately called him “Pops.” He was a man of few words, but when he had something to say, you could count on him to never sugarcoat it. I first learned this when I was eight and proudly handed Pops a cookie I had baked. He took one bite and pronounced it the worst cookie he’d ever had! Fortunately, I kept baking. Years of baking, and my memories of Pops, come together in this cookie. I experimented with flavors and techniques and eventually created this recipe from scratch. Pistachios and walnuts in the flour and batter celebrate the flavors Pops loved, while almond snow-cap icing adds sweetness to a wonderfully “unsugarcoated” memory. Just before he passed, I baked these cookies for Pops. He gave the cookies his Pops signature two thumbs-up. That one gesture meant the world to me. Pops’ Pistachio Snowcaps are my tribute to him, to the flavors he loved, his unforgettable honesty, and the unexpected way a few simple words inspired my baking. – Carl Ioos, Vernon Hills

Ingredients

Cookie dough dry ingredients 

• 1¼ cups all-purpose flour
• ¾ teaspoon salt
• ¾ cup toasted unsalted pistachios, finely ground
• ¾ cup toasted walnuts, finely ground Nut Pieces
• ½ cup toasted unsalted pistachios, roughly chopped
• ½ cup toasted walnuts Wet Ingredients

Wet ingredients

• 11 tablespoons unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 2 teaspoons pure vanilla extract

Snowcap glaze

• 2 cups powdered sugar
• 2 teaspoons almond extract
• 2 tablespoons whole milk
• 1 tablespoon softened cream cheese
• 1 cup raw unsalted pistachios, coarsely chopped

Directions

1. Prepare the Nuts
2. Spread 1¼ cups pistachios and 1¼ cups walnuts on an 18-inch x 13-inch baking sheet.
3. Toast at 300°F for 8–10 minutes, until fragrant.
4. Cool completely.
5. Prepare the Dry Ingredients
6. Grind ¾ cup toasted pistachios into a fine flour.
7. Grind ¾ cup toasted walnuts into a fine flour.
8. In a food processor, combine: all-purpose flour, salt o ground pistachios, ground walnuts Process on high for about 2 minutes until evenly blended.
9. Roughly chop the remaining ½ cup toasted pistachios.
10. Add the chopped toasted pistachios and the remaining ½ cup toasted walnuts to the processor and pulse 5–7 times (1–2 seconds each), leaving small nut pieces throughout the dough.
11. Make the Dough
12. In a stand mixer fitted with the paddle attachment, beat the butter and sugar for 3–4 minutes, until light and fluffy.
13. Scrape down the bowl.
14. Beat in the egg yolk for 1 minute.
15. Add the vanilla and mix for 1 minute.
16. Add the dry ingredients in three additions, mixing about 1 minute after each addition on low speed until fully incorporated.
17. Cover the bowl and refrigerate the dough for 90–120 minutes.
18. Shape and Bake.
19. Position an oven rack in the center and preheat the oven to 350°F.
20. Line 2, 18-inch x 13-inch baking sheets with parchment paper.
21. Scoop 1½ tablespoons of dough for each cookie.
22. Flatten each dough ball to approximately ¾-inch thick, creating a smooth “hockey puck” shape.
23. Press together any cracks around the edges.
24. Place 12 cookies per baking sheet, spacing them about 2 inches apart.
25. Bake for 8 minutes, rotate the baking sheet, then bake an additional 8 minutes (16 minutes total).
26. Cool the cookies on the baking sheet for 8 minutes, then transfer to wire racks to cool completely.
27. Prepare the glaze. Whisk together the powdered sugar, almond extract, milk, and softened cream cheese until smooth. Finish the Cookies
28. Spread glaze over the top of each cooled cookie using a butter knife or small offset spatula.
29. Immediately invert each glazed cookie and gently press the glazed surface into the chopped raw pistachios until completely coated.
30. Return cookies to the cooling rack and allow the glaze to harden for 2–3 hours before storing.

 

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Oh Damm, M&M Elevated

What makes your cookie special?

It was 2015 and we had a set of friends move out of town, when Christmas came around, I noticed we didn’t have our usual number of cookies. My wife reminded that the friends that have moved made and handed out Christmas cookies every year. Well, I vowed that I would never be without Christmas cookies again. That June 2016 we went to Lit Fest to see Rick Bayless; to assure we had good seats we went to the talk before which was Dorie Greenspan who I never heard of before. This changed my cookie making life and immediately purchased Dorie’s Cookies book. When I bought the book my future daughter in law was also in awe with the recipes. Ever since my now DIL make Christmas cookies together which now includes my granddaughter. M&M cookies are always a Christmas cookie we made; the recipe keeps evolving. This is my latest version using brown butter. – Harry Bielawski, St. John, Ind.

Ingredients

• 1½ cup / 180 grams – All Purpose Flour
• ½ / 60 grams – Bread Flour
• 1 t. Baking Soda
• 1 t. Baking Powder
• 1¼ fine sea salt
• 2 t. Malted milk powder
• 12 tbsp. unsalted butter
• 2 large eggs
• 2 t. vanilla extract
• ¾ cup / 150 grams granulated sugar
• ¾ cup / 165 grams light brown sugar
• 1 cup / 200 grams
• Dark Chocolate M&M’s

Directions

1. Brown butter and let cool to room temperature.
2. Whisk together in bowl, flour, salt, baking powder, baking soda and malted milk powder.
3. Set aside in mixer with paddle attachment cream the butter and sugars together for 5 minutes or until light and fluffy.
4. Add vanilla extract and eggs one at a time, mix until combined.
5. Add dry ingredients and pulse mixer until blended.
6. Wrap in plastic wrap and let sit in the refrigerator at least 8 hours or overnight.
7. Form cookies into ball at 40 grams each.
8. Bake at 350 for 13 – 16 minutes or until edges are slightly brown.

 

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Grammy’s Christmas Stained Glass

What makes your cookie special?

“If someone is remembered they are still with you”

My grandmother decided to write her family genealogy when the astronauts landed on the moon. We have been researching and documenting our family history since that time. Appalachian farmers that fought on both sides of the civil war at Vicksburg. A family line from Indiana that goes back to the Mayflower, Irish immigrants that can be traced back to pre-history, a French line that owned a pool hall in Tennessee. Over that time we collected hand written desert recipes from 3 of 4 great grandmothers. Every Christmas we make these relic recipes and serve them with accompanying stories to our family. The “Grammy’s Stained Glass Cookies” were added to the list… named by our grandson Jack who marvelled “They look like the windows at church.” Our first recipe collected happened in the 1980’s when we recreated Grandma ODonnell’s (born 1894) Date nut brown bread recipe. We make and share these recipes our family to keep the memories of the people alive. We make sure to point out that if our grandchildren share these with their grandkids in 2084 (when they will be around 70 years old) our grandmother’s recipe will be tasted and her remember for two hundred years. Kinda cool.

– Catherine and Dr Joseph ODonnell, Tinley Park

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon of salt
• 16 tablespoons softened butter
• ½ cup white sugar
• ½ cup dark brown sugar
• 2 tablespoons brown molasses
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon (just enough to have people ask “is there cinnamon in this?”)
• 1 egg
• 3 cups old-fashioned rolled oats
• 1 cup mini fruit marshmallows
• 1 cup Lucky Charm marshmallow (if you can find, it not use two cups mini)

Directions

1. Pre-heat convection oven 320 degrees
2. Line 3 baking sheets with parchment paper (do not use silicone sheets or non stick pans the cookies will stick)
3. In stand mixer, mix soft butter, sugars, molasses, vanilla extract, salt, cinnamon, egg, and baking powder (this recipe is not technique sensitive– it’s made for grandchildren to help.)
4. Mix 3 minutes
5. Add oats (don’t use instant oats) mix gently
6. Add marshmallows gently
7. Spoon out large teaspoon onto parchment paper- cookies will expand to size of your palm, so we do nine cookies per pan. (We use “large teaspoon” once again not technique sensitive made for kids to help)
8. Cook 21 minutes convection (so we can do more than one pan at a time)
9. When done cooking gently slide parchment paper off on pan onto counter. Let rest 3 minutes then peel cookies off of paper sheet onto cooling rack. (don’t try to use spatula)

Hints: For milk allergies use margarine. Taste, appearance, and crunchiness stays the same. Use parchment paper — the “slide off to cool” very important. We like limited Cinnamon …. starts a “is there Cinnamon” conversation. Cheat code– hand place a couple of marshmallows on top of dough before baking.

 

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Italian Pizzelle

What makes your cookie special?

The holidays officially start with the smell of anise. My grandma received a pizzelle maker from a neighbor in 1977. Since then, pizzelles have been our holiday cookie. She took the original recipe and adapted it and passed along her recipe and her pizzelle maker. My dad, her only living child, kept up the pizzelle tradition. Every year he would make hundreds of pizzelles, 2 at a time, to hand out at his church, to neighbors and of course to his children and grandchildren. He was known for his generosity and everyone looked forward to the pizzelles he would liberally share. We each had our favorite version- doughy and golden or crispy and chestnut colored. My grandma’s original, yellow-gold, Rival pizzelle maker’s ‘ready light’ had gone out years before. The only way to know a pizzelle is done is by the lack of smoke, the fading of the sizzling or aroma coming from the hot iron. My father, and master pizzelle maker, died unexpectedly early last November. I have inherited my grandma’s pizzelle maker. I am hoping their recipe and these traditions can be shared, just like my dad would have wanted. – Marissa Begun, Gilberts

Ingredients

• 3 eggs beaten
• ¼ cup white sugar
• ½ cup brown sugar
• ¾ cup butter, melted
• 1 ¼- 2 cup flour (I use 1 ¾)
• 1 teaspoon baking powder
• A pinch of salt
• 2 teaspoons vanilla
• 1 teaspoon anise extract
• 2 Tablespoons whiskey

Directions

1. Add and beat ingredients together in order listed (using a smaller amount of flour for thinner pizzelles). Batter will be thick.
2. Drop by rounded spoonfuls onto the center of the pre-heated grill of the pizzelle maker.
3. Close the lid and clip the handles together. Allow to cook until steaming stops, about 60-90 seconds, depending on how brown/crispy you like your pizzelle’s or follow your pizzelle maker directions (most have a light indicator).
4. Remove with a fork and allow to cool on a tea towel.

**Optional: roll into a cylinder or shape into a cone while still warm. **Optional: dust with powdered sugar Store in an airtight container.

 

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Sticky Toffee Date Cookie

What makes your cookie special?

This cookie is so special to me because it started with a dessert I fully expected to pass on – the sticky date cake at Armitage Alehouse. One bite, and my life was permanently altered. That cake has lived rent-free in my brain ever since. These cookies were born out of a fierce, daily craving to recreate that Armitage Alehouse magic right at home. To me, nothing says holiday cookie quite like a warm, deeply cozy cookie topped with a lovely sticky toffee sauce. It’s pure, nostalgic warmth turned into the ultimate crowd-pleasing bite. – Alden Gartrell, Chicago

Ingredients

The date jam

• 8-10 Medjool dates, pitted and chopped
• ¼ cup strong brewed Earl Grey tea
• ⅛ tsp baking soda

The cookie dough

• ½ cup (1 stick ) unsalted butter, browned
• 1 cup dark brown sugar, tightly packed
• 2 tbsp granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 1 tsp good vanilla bean paste
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp fine salt
• ¼ tsp ground cinnamon
• Pinch (or 2) of ground nutmeg
• Demerara sugar or white sugar (for rolling)

The crunch & toffee fillings

• ½ cup English toffee bits (or Heath bits, or coarsely chopped hard caramel brittle)
• ½ cup toasted chopped pecans (OPTIONAL)

The warm toffee drizzle

• 4 tbsp unsalted butter
• 1 cup (50g) dark brown sugar
• 3 tbsp heavy cream
• Flaky sea salt (Maldon) + The crunch fillings from above

Directions

This cookie dough must be refrigerated for at least 2 hours.

1. In a small saucepan, bring the chopped dates and ¼ cup brewed Earl Grey tea to a low simmer over medium-low heat for 3–4 minutes, mashing constantly with a fork until the dates absorb the liquid and form a thick, sticky paste.
2. Stir in the ⅛ tsp baking soda, remove from heat, and let cool completely.
3. Melt the stick of butter in a saucepan over medium heat. Once it turns a deep amber color with nutty brown specks (4–5 minutes), pour it into a large mixing bowl and let it cool for 5–10 minutes until warm, not hot.
4. In the bowl with the butter whisk the dark brown sugar and 2 tbsp granulated sugar into the warm brown butter.
5. Add the egg, additional egg yolk, and vanilla.
6. Whisk vigorously for a full 60 seconds until the mixture is thick, smooth, and glossy.
7. Fold in the cooled date jam until evenly distributed.
8. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
9. Fold into the wet mixture using a spatula just until no flour streaks remain.
10. Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator overnight or for at least 2 hours
11. Preheat your oven to 375°F.
12. Line two baking sheets with parchment paper.
13. Scoop 1 tablespoon portions of chilled dough and roll them into balls, roll in white or Demerara sugar. Then, place on the baking sheets about 2 inches apart.
14. Press down with the palm of your hand to flatten the tops slightly.
15. Bake at 375°F: Bake for 11-14 minutes.
16. Look for golden, deeply caramelized edges with centers that still look soft and slightly puffed.
17. Make the Warm Toffee Sauce: While the cookies cool on the baking sheet for 5 minutes, combine 4 tbsp butter, 1 cup dark brown sugar, and 3 tbsp heavy cream in a small saucepan over medium-low heat.
18. Stir constantly for 2 minutes until bubbling, glossy, and slightly thickened.
19. Add in the toffee (and pecans if wanted) Top warm toffee sauce over each cookie and then top immediately with a pinch of flaky sea salt.
20. Serve with your favorite vanilla bean ice cream

 

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Coffee-Choco-Cinnamon Bites

What makes your cookie special?

I’ve always liked the taste of cinnamon with coffee and who doesn’t like chocolate chips! So, I tried to come up with a tasty treat that combined all those flavors. Using the pudding mix creates a soft cookie with a nice texture. It’s now a family favorite. – Ellen Brady, Chicago

Ingredients

Cookie Batter

• 1 ½ sticks unsalted butter
• ¾ cup light brown sugar (packed)
• ¼ cup white sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ⅛ tsp salt
• 3.4 oz package vanilla instant pudding mix
• 1 tablespoon instant espresso powder
• 2 teaspoons cinnamon
• 1 cup mini semi-sweet chocolate chips Ingredients

Coating

• ¼ cup instant expresso powder
• ¼ cup cinnamon

Directions

1. Using a electric or stand mixer, cream butter and sugars.
2. Add egg and vanilla – mix well.
3. Mix baking soda and salt into flour then add to the butter mixture a couple scoops at a time. Mix thoroughly each time.
4. Add pudding mix, expresso powder and cinnamon. Mix well.
5. Add mini-chocolate chips. Mix well.
6. In a separate small bowl, mix the ingredients for the coating with a small whisk or fork.
7. Shape the cookie batter into 1-inch balls then roll in the coating.
8. Place cookies on ungreased cookie sheets 2 inches apart.
9. Chill cookies in the refrigerator for at least 30 minutes.
10. Preheat the oven to 350 degrees F.
11. Bake for 10 minutes, turning the cookie sheets 180 degrees halfway through.
12. Cool on a rack and ENJOY!

 

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Reese’s Peanut Butter Cup Cookie

What makes your cookie special?

My cookie is special because it has the perfect balance of richness and softness. I tested this recipe an endless number of times to ensure it brought out just enough peanut butter, but also offered chocolate flavors as well. It is an elevated classic, one of my top sellers, and one of my favorite cookies to eat during the holidays. As a child, one of my favorite cookies was the peanut butter blossom. I was inspired to create a cookie that expanded on this idea and involved more components. To this day, it is one of my favorite cookies to eat, bake and give to others. – Angelina Maestranzi, South Barrington

Ingredients

• 2¼ cups all purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• 1 tbsp cornstarch
• Pinch of salt
• ¼ cup Reese’s Peanut Butter
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 egg + 1 egg yolk (cold)
• 1 cup unsalted butter (cold)
• 1 tbsp vanilla bean paste
• ½ cup semi sweet chocolate chips
• ½ cup Reese’s Peanut Butter Cups (Chopped)
• Ghirardelli melting chocolate (Garnish)
• Reese’s Peanut Butter Cups (Quartered) (Garnish)

Directions

1. Combine all purpose flour, baking soda, baking powder, cornstarch and a pinch of salt in a mixing bowl.
2. Beat cold, unsalted butter on medium speed for 2-3 minutes and add both the granulated and dark brown sugar. Beat for another 2-3 minutes.
3. Add a cold egg plus extra egg yolk, and the vanilla bean paste and mix until combined.
4. Add half of dry mixture and let it mix for 30 seconds before adding the rest.
5. Add Reese’s peanut butter when dry mixture has been fully incorporated.
6. Add both semi sweet chocolate chips and chopped Reese’s peanut butter cups. Mix until just combined.
7. Weigh 90 grams for each dough ball on a food scale and line on a tray. Recipe yields 11-13, 90 gram cookies.
8. Place the tray of dough balls in the freezer for 30 min.
9. After 30 minutes, place in a 350 degree oven and bake for 17-18 minutes.
10. Shape with an english muffin/cookie ring until symmetrical on all sides. Let cool.
11. Melt Ghirardelli melting chocolate and pour into piping bag. Drizzle over cookie, pipe and fill a circle of chocolate in middle. Place 1 quartered Reese’s peanut butter cup in the middle of the cookie. Let chocolate harden and enjoy!

 

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Mexican Wedding Cakes

What makes your cookie special?

Who could know that a simple little cookie could have such power? To have the ability to flood your senses and make you swan dive into nostalgia? This is what my family’s Mexican Wedding Cakes do to me when I pop the one-bite buttery morsel into my mouth. I remember making these cookies with my mom as a very little girl during Christmas time. I would watch her expert moves as she swiftly and efficiently rolled each cookie into the perfect shape, while my little girl’s hands produced misshapen sphere-like objects that had become soft from too much handling by my warm hands. She would tell my sister and I of the times when she would make them with her own mother and sister when she was little, and I would daydream about being friends with my “little girl mom” and making cookies together. She would throw her head back and laugh as my entire little body would wiggle back and forth as I tried to roll the cookies into their proper shape, and pretty soon we were all laughing as we practiced rolling cookies with our hands as we tried to keep the rest of me still. I’ve grown older and my skills have much improved, but I still think of this each time I make them. To my delight, when I started teaching my own children how to make these cookies, their little bodies would also wiggle as they tried to shape their cookies! It was a profoundly impactful moment that made me feel connected to my mother and grandmother. My daughters and I recently made these cookies with my 93 year-old aunt, and it was so special to chat as we prepared the dough and hand-rolled each cookie (however she did NOT wiggle as she made cookies, in case you were wondering) The simple rolling of each cookie into its correct shape can lull you into a meditative rhythm if you are working alone, but will be sure incite laughter if you are watching someone’s cookie-making wiggles. Also, take note: these cookies are IMPOSSIBLE to sneak – the powdered sugar trail will ALWAYS give you away no matter how careful you think you’ve been. Then you MIGHT just have to wiggle as you dust off the evidence. 😉 Enjoy! – Miriam Gutierrez Correa, Chicago

Ingredients

• 2 cups of all purpose flour
• 2 sticks of softened (not melted) unsalted butter
• 1 cup of finely ground pecans
• 2 tablespoons of vanilla
• A pinch of salt
• 4 cups of powdered sugar, sifted
• 1 large and 1 medium sized bowl spatula or wooden spoon
• Measuring cups and spoons
• Large cookie sheet
• Plastic wrap
• Sharp knife
• Sieve for sifting
• 45-50 mini muffin paper baking cups

Directions

1. In a large bowl, mix all ingredients together using a spatula or wooden spoon to form a firm, thick dough.
2. Scrape out the dough onto a large piece of plastic wrap and shape into a flattened disc, approximately 1inch thick. Wrap completely with the plastic wrap and refrigerate for at least 2 hours or overnight until firm.
3. When you are ready to bake, preheat the oven at 350 degrees and have your largest cookie sheet ready (I used a 14″ x 19″ cookie sheet). You can choose to cover the cookie sheet with either aluminum foil or a piece of parchment paper for easy clean up if you’d like.
4. Take the firmed dough out of the refrigerator and unwrap. Using a sharp knife, cut across the disc to make thick strips about 1″ wide. Then rotate the disc and cut the strips into 1″ cubes. It’s okay if they are a little larger or smaller, but they should all be fairly uniform in size to ensure even baking.
5. Take a cube and roll between your clean hands to soften the hard edges and form into a smooth ball. Take care to not overwork the dough, as it will become too soft and spread too much when it bakes. Cover and refrigerate half of the dough while you work if needed if the dough is getting too soft.
6. Place each cookie onto your prepared cookie sheet about 2 inches apart – the cookies will spread slightly.
7. Repeat this process for each cube. You should end up with about 45-50 round cookies, depending on the size.
8. Bake for 15-20 minutes until the cookies are slightly golden. they may have tiny cracks on the surface – this will be okay as long as you are gentle when handling them.
9. While your cookies are in the oven, prepare a medium bowl with the sifted powdered sugar and set aside.
10. When the timer is up, remove the cookies from the oven, and let them rest for 1-2 minutes.
11. While they are still warm, using gentle fingers or an offset spatula to slide under each cookie, carefully take a cookie and place into the bowl of sifted powdered sugar and roll gently with your fingers to coat the entire cookie evenly.
12. Gently place the coated cookie back onto the cookie sheet and repeat with the rest of the cookies. Try and work quickly so the cookies get covered in sugar while they are still warm.
13. As the cookies cool, the powdered sugar will melt slightly and the cookies will become a slight beige color – this is okay!
14. Once fully cooled, re-roll each cookie into the remaining powdered sugar (add more sifted powdered sugar to your bowl if necessary) to fully coat each cookie with another layer of powdered sugar. This layer will remain white and will give the cookies their distinctive white appearance.
15. These cookies fit nicely in mini muffin paper baking cups, which makes it easier to display them and to pick them up. and it is also easier to store them this way, as it creates a little spacing and cushion between each cookie.
16. Store the cookies in an airtight container in a cool, dry place. Best if eaten within 1-2 weeks. Enjoy!

 

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Spiced Orange Holiday Cookies

What makes your cookie special?

My mother was both a very talented cook and baker. She was one of those rare people that understood food, spice and seasoning profiles, and did not need to rely on written recipes; everything she made was in her head. When I was still a child, she entered a nationwide contest, sponsored by a major global food company, seeking recipes using one of their products. She put together a recipe, submitted it, and without ever having even made it, she won second place in the contest. I found this utterly amazing and a testimony to her skillset. I inherited my knack for cooking and baking from her. Since she did not have written recipes, I did not rely on her when making my own baked goods. Prior to her passing at 58 years old, she recited her recipe for her pecan sandie snowball cookies; my favorite cookie. Drawing on her recipe, I put my own spin on it to create a spicy orange variation. However, unlike her contest entry, I did actually make my cookies before submitting my entry. Hopefully I have a modicum of her talent and have done her justice. – Jim Wagner, Sleepy Hollow

Ingredients

• 1 cup of butter, softened
• Zest from 1 orange
• 2 teaspoons fresh juice from 1 orange
• ⅓ cup of granulated sugar
• 4 teaspoons orange extract
• 2 cups sifted all purpose flour
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground clove
• 1 cup of chopped pecans
• 2 cups of confectioner’s powdered sugar

Directions

1. Zest 1 orange and squeeze orange to extract 2 teaspoons of juice. Reserve juice.
2. Place sugar in small bowl and add orange zest. Rub the zest into the sugar to infuse the orange oils into the sugar.
3. In a large bowl, cream together butter and sugar/zest mixture.
4. Add 2 teaspoons of fresh orange juice and 4 teaspoons of orange extract to creamed butter mixture. Mix well.
5. In a separate bowl, stir together sifted flour, ground cinnamon and ground clove.
6. Add flour/spice mixture to butter mixture. Mix until combined.
7. Add chopped pecans. Mix until combined.
8. Form dough into a ball and wrap in plastic. Refrigerate for 3 to 4 hours.
9. Preheat oven to 325 degrees.
10. Form dough into 1″ balls and place on ungreased cookie sheets
11. Bake cookies for 20 minutes. Cookies will be lightly browned on bottoms when done.
12. Let cool on cookie sheet for 5 minutes.
13. Place 2 cups of confectioner’s sugar in medium sized bowl.
14. Roll cookies in powdered sugar to coat thoroughly.
15. Transfer cookies to wire rack and allow to cool for 30 minutes. Makes about 3 dozen cookies.

 

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Forget Me Nut Cookie

What makes your cookie special?

I had fun creating this cookie in memory of my dad, Roy White. He loved nuts! His favorite ice cream was butter pecan. He gave everyone a jar of peanuts or a can of mixed nuts for Christmas. He would watch TV with a bag of nuts in the shell and a nutcracker. He also loved to eat peanut butter-flavored cereal or cereal with nuts. I created this cookie to honor him by including peanut butter and pecans and adding crushed up Honey Nut Cheerios. Even though he had dementia in his later years, he maintained his sense of humor and I think he would have appreciated the name: the Forget Me Nut cookie. – Jeanne White, Tinley Park

Ingredients

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• 1 c. flour
• ½ tsp baking soda
• ½ tsp salt
• 1 Tb baking cocoa
• ¾ c. brown sugar
• ½ c. unsalted butter, softened
• 1 egg
• 1 tsp vanilla
• 1 Tb milk, whole or 1%
• ¾ c. creamy peanut butter
• 1 c. finely, chopped pecans
• 1½ c. crushed Honey Nut Cheerios

Directions

1. Measure flour, baking soda, salt and baking cocoa in a medium bowl and set aside.
2. In a large bowl, mix brown sugar and butter until blended. Add egg, vanilla and milk, mix until blended. Then mix in the peanut butter, now add the dry ingredients.
3. Mix until smooth. Stir in pecans and crushed Cheerios.
4. Use small melon scoop (or drop by teaspoonfuls) to put dough on cookie sheet covered with parchment paper or silicone liner.
5. Bake at 325 degrees for 11 minutes. Then let sit on cookie sheet for 2 minutes before removing.
6. Let cookies cool before enjoying.

 

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Strawberry-Pandan Pinwheel Cookies

What makes your cookie special?

Swirls of red strawberry and green pandan make these pinwheel cookies look like a Christmas lollipop. The festive colors may steal the spotlight, but the flavors are what make them memorable. Freeze-dried strawberries bring a natural fruit intensity with a slightly floral note that balances the richness of the cookie, while pandan adds an unexpected holiday twist. Pandan is a tropical leaf popular in countries like the Philippines and is often called the vanilla of Southeast Asia. Bakers often describe its flavor as a blend of vanilla and toasted coconut, with subtle grassy notes. Rolled in festive sprinkles and sliced into cheerful spirals, these cookies are guaranteed to stand out on any Christmas dessert tray. – Andrew Yohanan, Chicago

Ingredients

Base Dough

• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) white sugar
• 1 egg
• 1 teaspoon (4 g) vanilla extract
• 3 cups (375 g) all-purpose flour
• 1½ teaspoons (6 g) baking powder
• ½ teaspoon (2 g) baking soda
• 1 teaspoon (3 g) diamond crystal kosher salt
• Sprinkles like Christmas nonpareils, or coarse sugar like turbinado or demerara sugar

Strawberry Dough

• 20 g freeze-dried strawberry powder
• 3-5 drops red gel food coloring

Pandan Dough

• 1 teaspoon pandan flavoring (I use the Butterfly brand, but if you use an extract, be sure to add green gel food coloring)

Directions

1. Prepare the Dry Ingredients Whisk together the flour, baking powder, baking soda, and kosher salt in a medium bowl. Process the freeze-dried strawberries into a fine powder (you can do this with a food processor or by crushing the freeze-dried strawberries in a plastic bag) and sift out any large pieces. You will need 20 grams.
2. Make the Base Dough Cream the butter and sugar together on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl and add the egg and vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, mixing until a very rough dough forms; be careful not to overmix.
3. Divide and Flavor the Dough Divide the dough into two equal portions (will likely be between 425 to 450 grams). With the first half of the dough, add the strawberry powder and red food coloring in the original bowl. Mix until it is just homogenized and there is a relatively even color. In a separate bowl, with the other half of the dough, mix in the pandan flavor and food coloring if needed. Once again, be careful not to overmix, but the dough should be a consistent green color.
4. Roll Out the Layers Roll the pandan dough into a rectangle approximately 13″ × 9″ on parchment paper. I find it easier if you use another layer of parchment paper on top. Roll the raspberry dough into a rectangle approximately 13″ × 8″. If the strawberry dough becomes too soft, chill for 5-10 minutes before assembling.
5. Assemble the Pinwheel Invert the strawberry dough onto the pandan dough and center it. Trim the short ends for a cleaner spiral pattern. Gently press the layers together to eliminate air pockets.
6. Roll and Chill Starting from a long edge, slowly roll the dough into a tight log. Smooth any cracks as you go. Wrap tightly in plastic wrap and chill for at least 3 hours, or preferably overnight. It may also be helpful to roll the log slightly after it is in the plastic wrap to achieve a circular shape.
7. Decorate and Slice Preheat the oven to 350°F (175°C). For an extra festive look, roll the outside of the chilled log in red, green, and white nonpareil sprinkles or coarse sugar. Slice into ½-inch rounds and place on parchment-lined baking sheets. If the dough becomes too soft while slicing, pop it in the freezer for 10 minutes. You should have approximately 24 cookies. After slicing and placing cookies on a prepared tray, pop them in the refrigerator for 10 minutes.
8. Bake in a conventional oven, bake for 12-14 minutes, until the edges are just barely starting to brown. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack. Serve!

 

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Brunsli

What makes your cookie special?

These cookies are delicious! I don’t know the history of this recipe. We have been making it as long as I can remember. My grandmother had many old family German Christmas cookie recipes and this is one of them. I’ve never seen a recipe like this anywhere but it is an absolute favorite for our family and friends. The use of cinnamon and cloves, along with chocolate, is reminiscent of Mexican cocoa. The recipe calls for ground almonds. When I was young my father would grind whole almonds in a meat grinder several times. After each grinding, we would sort through and pick out large pieces to put through the grinder again. When the almonds were superfine my mother would bake the cookies. When I had my first food processor it made this step so much quicker. Later I was able to buy ground almonds and that made this recipe a snap. Last year I used almond flour instead of ground almonds and the cookies tasted almost the same. It made the recipe very easy. Because these cookies use ground almonds instead of wheat flour they are gluten free. But they do not taste like diet cookies and are super! – Alice Stanley Dervin, Elsah

Ingredients

• 1 pound shelled almonds, ground fine
• 4 ounces unsweetened chocolate
• 2 cups + 2 Tablespoons sugar
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 3 eggs

Directions

1. Grind almonds and chocolate together. You can also melt the chocolate and then add that to the almonds, but grinding them together is a little better.
2. Mix in sugar and other dry ingredients.
3. Mix in the eggs for a smooth thick dough.
4. Sprinkle sugar on a pastry cloth and pat dough lightly to about ¼ inch thick.
5. Cut in small cookie cutter shapes. We have always used a small crescent shape.
6. Place on parchment lined cookie sheets. Leave to stand overnight.
7. Bake about 15 minutes at 325 degrees. The cookies should still be slightly soft. Do not overbake.
8. When cool, frost with melted semi-sweet chocolate.
9. Decorate with silver dragees

 

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Andy’s famous chocolate chunk cookies

What makes your cookie special?

I love these chocolate chip cookies. I was playing with a recipe and wanted to make it my own. I decided to change a couple things and add a couple things.I didn’t have butter, so I decided to use shortening and they turned out to be across between a shortbread cookie and a chocolate chip cookie. every time I make these for an event they are gone within an hour. One of my best friends says these are the best chocolate chip cookies she’s ever had you get chocolate chips in there you get the baking bars I use semi sweet, bittersweet and dark chocolate and you can’t forget the sprinkles. And a secret is freezing them for 15 minutes. – Andy Litchfield, Lake In The Hills

Ingredients

• 1 cup of shortening
• 2 teaspoons of vanilla
• 2 eggs at room temperature
• ¼ cup of brown sugar
• 1½ cups of regular sugar
• 1 8 ounce bittersweet baking bar
• 1 8 ounce semi sweet baking bar
• ½ cup of dark chocolate chips
• 4 tablespoons of sprinkles, your favorite holiday ones
• 2 cups of flour
• 1 teaspoon of salt
• ½ teaspoon of baking soda
• Flaky sea salt for finishing the cookies when they are done out of the oven

Directions

1. Cream together, the shortening and both sugars until light and fluffy about five minutes.
2. Add the eggs one at a time beating after each egg.
3. Add the 2 teaspoons of vanilla in a separate bowl.
4. Mix the dry ingredients slowly add the dry ingredients to the creamed sugar mixture.
5. Then chop up both baking bars, finally chopped up, then add the dark chocolate chips, then add the sprinkles and mix till combined.
6. Then take an ice cream scoop and scoop the cookie dough onto aligned baking sheet press down on the cookies a little bit add a little bit more sprinkles freeze for 15 minutes.
7. Bake for 15 minutes at the 12 to 13 Mark take them out and bang them on the top of the stove and then when they are done finish them right away with flaky sea salt.

 

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Pumpkinator

What makes your cookie special?

Growing up in the 80’s, my mom worked full time as a dialysis nurse and didn’t have a lot of time to bake. However, she loved making pumpkin bread in coffee tins. On Christmas morning, she would cut up pumpkin bread and top with cream cheese and sometimes bacon -if left over in fridge. I now make her pumpkin bread recipe as cookies by adding a little additional flour and top them with cream cheese, bacon bits and chocolate. Serve to the men in your house with a glass of Maker’s mark and watch the pumpkinator put them to sleep.

– Holly J Kramer, Naperville

Ingredients

• 1½ cups pumpkin pureed-prefer baked pie pumpkin
• 2¼ cups flour 1 tsp baking soda
• 2 tsp cinnamon
• ¾ tsp salt
• ½ tsp pumpkin spice
• 2 eggs room temperature
• ½ cup granulated sugar
• ½ cup dark brown sugar-can add an additional 1/4 cup if you like cookies very sweet
• 1 tsp warm bacon greased

Topping

• 1 block of Philadelphia cream cheese at room temperature
• 3 strips cooked bacon finely chopped
• ¼ dark chocolate chips finely chopped

Directions

1. Bake a pie pumpkin at 350 degrees for 45 minutes and let it cool.
2. Skin pumpkin, take out seeds and strings and puree the pumpkin meat in a food processor. Extra pumpkin puree can be added to cooked pasta or use to make soup.
3. Mix pumpkin puree with 2 eggs, sugar and bacon grease and set aside.
4. Mix flour, baking soda, salt, cinnamon and pumpkin spice and stir well.
5. Mix dry ingredients with wet ingredients by folding gently with a spatula.
6. Place dough in refrigerator for 45 minutes-or make ahead and leave in fridge over night to make pumpkinator Christmas morning.
7. Mix cream cheese with bacon and chocolate chips and set aside.
8. Preheat oven to 350 degrees.
9. Use an ice cream scooper and use one scoop of dough per cookie and place on parchment paper lined baking sheet. Suggest no more than 6 cookies per baking sheet.
10. Spray back of a spoon with pam or dip in melted butter and gently press the top of each cookie so it will be flat for the filling.
11. Bake cookies at 350 for 10-12 minutes. After removing cookies from oven, remove from baking sheet and put on a plate.
12. Place ¼ cup of filling (cream cheese mixed with bacon and choc chips) on top of each cookie.
13. Press the filling down with back of spoon to flatten.
14. Sprinkle plate with bacon bits.

 

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Spiced Crumble Cranberry Cookie

What makes your cookie special?

My cranberry sauce is a spotlight-stealer at the holiday table. It’s sweet and spicy with a little kick of heat. This year, I wanted to make that into a cookie that can hold its own on any dessert table. The best part is that your home will smell like a holiday candle. This cookie is fluffy with fresh, juicy cranberries. The crunchy, crumbly streusel gives a warming contrast of textures that reminds me of eating a warm muffin in my mother’s kitchen when the night has already set and the only light left is from the oven – Ana Fernatt, Chicago

Ingredients

Cookie

• ½ cup butter, room temperature
• ¾ cup granulated sugar
• 1 egg, room temperature
• 2 tsp vanilla
• 1¾ cup flour
• ½ tsp salt
• ¾ tsp baking powder
• ¼ tsp baking soda
• 1½ cup fresh cranberries
• 1 T milk

Crumble/Streusel

• 3 T butter, room temperature
• 2 T brown sugar
• 2 T granulated sugar
• ⅓ cup flour
• ½ tsp cinnamon
• ½ tsp ground ginger
• ⅛ tsp nutmeg
• ⅛ tsp allspice
• ⅛ tsp cayenne (I like to up this to 1/4 tsp, but you can also remove if spice-sensitive)

Directions

1. Preheat oven to 350 degrees and line cookie sheet with parchment paper.
2. Beat butter and sugar until light and fluffy. This takes about 2 mins.
3. Scrape down sides, add egg and vanilla. Beat until combined, keeping the fluffy texture, about another 2 minutes.
4. In separate bowl, combine and mix flour, baking powder, baking soda and salt. Add into butter-sugar-egg-vanilla mixture.
5. Mix low-medium and briefly until fully combined and no streaks remain from flour. You want to be quick as to not overwork the flour.
6. Add milk. Mix briefly until combined. About 15-30 seconds.
7. Fold in cranberries with spatula, ensuring that cranberries are fully integrated and sticking within dough.
8. In separate bowl, combine all ingredients for crumble topping, using fork to mix until stuck together and piece-y.
9. Scoop about 3 T of dough per cookie onto prepared sheet. Split crumble evenly among cookies by pressing into top of dough.
10. Bake cookies for 15-17 minutes until edges begin to turn golden. Let cool completely before eating so centers can fully set.

 

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Chocolate mint chip cookies

What makes your cookie special?

These cookies can be made as chocolate (original) or chocolate mint, the latter is an homage to my dad, who loved chocolate and mint combined – Junior Mints, York Dark Chocolate Peppermint Patties, Girl Scouts Thin Mints … all from the freezer. This cookie recipe leans into the chocolate mint combination, which he would have loved. – Marcey Lieberman, Chicago

Ingredients

• ½ cup 8T unsalted butter, room temp but not melted
• ½ cup (100g) granulated sugar
• ½ cup (100g) brown sugar (packed)
• 1 large egg 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour (for GF sub in GF flour)
• ⅔ cup (55g) unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 T (15 ml) milk
• 1¼ cup (255g) chocolate chips OR for the minty version, 1 cup Junior Mints
• Optional – 1-2 cups crushed candy canes

Directions

1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 3 minutes.
2. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
3. In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined.
4. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick.
5. Switch to high speed and beat in the milk, then the chocolate chips or Junior Mints. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
6. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
7. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
8. Scoop and roll dough, a heaping 1.5 Tablespoons in size, into balls.
9. For the mint version – place crushed candy canes in a bowl, roll the dough in crushed candy canes, and swirl until completely coated. Place 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
10. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
11. Cool cookies for 5 minutes on the baking sheet.
12. Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.

Tweaks and notes: For a minty, holiday version, use Junior Mints in place of chocolate chips, or for a more chocolate flavor, use both (1 1/4 cup or 255g in total)

 

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White Chocolate Dipped Ginger Cookies

What makes your cookie special?

This is a family recipe I inherited from my sister-in-law after I spent my first Christmas with my now husband’s side of the family. Since then, I’ve baked them nearly a dozen times. They always find their way into the cookie boxes I assemble for friends each year and earn top marks from recipients! – Caroline Chvala, Chicago

Ingredients

• 1½ cup unsalted butter (room temp)
• 2 cups light brown sugar
• 2 eggs
• ½ cup molasses
• 4½ cup flour
• 1 Tbsp + 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground cloves
• 0.5 tsp salt
• 2 cup granulated sugar (for rolling)
• 5 cup white chocolate (chips, wafers, or bars)

Directions

1. Set the oven to 375 F.
2. Cream together butter and sugar. Add eggs and molasses, then mix again until well combined.
3. In a separate bowl, whist together the dry ingredients.
4. Slowly mix the dry mixture into the wet. Don’t overmix!
5. Roll the dough into 1-inch balls, then roll in granulated sugar. Place on parchment-lined baking sheet.
6. Bake 7-10 minutes, cool completely on a rack.
7. Once the cookies are cool, melt the white chocolate in 30 second increments until it’s smooth. Dunk half the cookie in white chocolate, then place on a sheet of parchment or wax paper to set.

 

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Nana’s Painted Pears

What makes your cookie special?

As a single mom with no family nearby, I was always trying to make the holidays special for my son. Baking cookies was an activity we could enjoy before going caroling with friends. My grandmother was born in Norway; they have a tradition of making seven different kind of cookies for the holidays! Most years I thought that was too high a bar to set for myself, but we made at least a few different kinds, especially these and the cardamom-flavored traditional krumkakes I remember from my grandma’s kitchen. When I worked as a volunteer at Graue Mill in Hinsdale some years ago, they had some beautiful Bark and Bradley Apple and Pear cookie cutters for sale. I fell in love with them and bought a set. (Sadly, that company is no more but pear and other fruit and vegetable shapes can be found online under different vendors, including Amazon.) Every holiday season we’d bake and paint our ‘pears’ and bring them to gatherings, where people often said ‘They look too pretty to eat!’ Now they are always included in our holiday cookie boxes for my friends and family, which has grown to include a beautiful daughter-in-law and three grandchildren! – Kathleen Garness, Forest Park

Ingredients

• 2 cups butter (four sticks, softened to room temperature)
• 1⅓ cups white sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon grated lemon zest
• 1 tsp. lemon extract
• 1 tsp. salt
• 5 cups sifted all-purpose unbleached white flour (whole wheat is not recommended)
• About 1¼ cups of powdered sugar water or lemon juice from the lemon you just zested

Directions

1. Cream together: 2 cups butter 1 1/3 cups white sugar Blend in: 2 large eggs 3 tsp. (1 tablespoon) vanilla extract 3 tsp. (1 tablespoon) grated lemon zest 1 tsp. lemon extract 1 tsp. salt 5 cups sifted all-purpose unbleached white flour (whole wheat is not recommended)
2. Blend together in a large bowl. If you can’t smell the lemon, add some more zest or lemon extract, a few drops at a time. Not too much though – the lemon fragrance should be just barely noticeable!
3. Divide dough into two portions and wrap each securely in plastic wrap or aluminum foil.
4. Chill at least two – preferably three – hours in refrigerator.
5. Tidy up, have dinner or a glass of wine and look for your cookie sheets and rolling pin.
6. Rub a bit of butter on the cookie sheets so the cookies don’t stick.
7. Preheat your oven to 350 degrees. Making sure dough is firm all the way through, take out one of the portions and place it between two sheets of waxed paper, very lightly floured.
8. Roll out evenly to 1/8″ or a scant 3/16″
9. Using your pear cookie cutter, cut out pears and transfer carefully – a spatula helps – to the buttered cookie sheets. Leave a little room for the cookies to spread out – they won’t by much, but it’s better to have at least ¾” between them.
10. Gather up scraps, refrigerate, and re-roll out to make new cookies. Or save some for a later batch after the holidays! (DO NOT add more flour though, because the cookies will become tough with each addition. Just used waxed or parchment paper and roll the cookies out between two sheets of those and handle carefully.)
11. Bake in the center of your oven for about 9 minutes; check after 8 minutes. Remove to cool. (If you have two racks in your oven and two cookie sheets, watch the bottom one carefully so it doesn’t get too brown. Consider switching them halfway through the baking time).
12. Roll out and bake second portion, or save for another day.
13. When the cookies are all baked and cooled, it’s time to glaze them. This doesn’t have to be done the same day they’re baked, but make sure they are stored in an airtight container after baking and also after decorating – but more on that later! You will need bottles of red, green and yellow food coloring (I use McCormick) and some confectioners’ (powdered) sugar.
14. Find five small bowls or jars and two very clean nylon paintbrushes – a fine one for details like veins and stems, and a larger one for the larger areas. Add 1/4 cup of confectioners’ sugar to the bottom of each dish, then a tablespoon of water. Mix into a runny paste. Add more water, a few drops at a time, until it’s the consistency of maple syrup. Add several drops of red to one container, yellow to another, two drops each of red, yellow and green to the third, and a drop of yellow, a drop of red, and four drops of green to the fourth, and leave the last one plain. This will be your ‘artist palette’ for painting your cookies!
15. Using a small nylon #1 brush for the details and a 1/2″ nylon flat brush for the rest, paint the cookies as shown: Paint the green of the leaves first, then the brown stem; then, after applying clear glaze in the highlight areas, glaze the yellow throughout the rest of the body of the pear. Softly add a glaze of red to the shadow side, blending it into the yellow, with a bit more red color near the outside edge of the pear. Then add the brown center vein on the leaf once the leaf color is set. You can put a touch of brown at the base of the pear to give it even more dimension if you like, too.
16. Allow glaze to dry on its own (a couple of hours) or return to a 300 degree oven for 5 minutes to set glaze more quickly.
17. Store in airtight containers with a sheet of waxed paper between each layer of cookies to prevent them sticking together.
18. The recipe makes about 8 dozen cookies. You can adapt this to any cookie cutter form, and use whatever flavorings and colors you like, with a bit of creativity and practice. Try it!

 

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Irish shortbread with Nutella filling

What makes your cookie special?

Fifty years ago, when I was 16, six girlfriends and I started “our club.” Over the decades, marriages, losses, and life changes have brought us to the three remaining girls. What began as hours of holiday baking has become lunch and a cookie exchange with our grown daughters and daughters-in-law. However the tradition looks, the afternoon is always filled with tears, laughter, and plenty of cookies. We each bring different baking skills, but I have always loved trying new cookies. My mother and grandmother showed their love through meals and especially desserts, and I’m proud to pass on those gifts. Now my daughter is a wonderful baker, and with my new granddaughter, I look forward to many hours baking together. This year’s cookie combines Irish shortbread, honoring my family, with my latest obsession: hazelnut filling. I hope everyone who tastes them feels the love in every bite. – Sheila Maloney, Downers Grove

Ingredients

• 1 stick unsalted butter, softened (very)
• ⅓ cup white sugar
• 1 cup all-purpose flour minus 2 tsp
• ¼ cup corn flour (not cornmeal) Often found in aisle w/Mexican food
• ½ tsp kosher salt

Directions

1. Preheat oven to 350
2. In mixer with paddle attachment, cream together butter & sugar until light & very fluffy – about 5 mins on medium high speed.
3. Sift together flour, corn flour & salt.
4. Add dry ingredients little by little to the butter mixture until just combined into a dough consistency.
5. On lightly floured surface, dump out the dough & knead a few times until a firm ball forms. Cover the dough with a sheet of parchment paper (great tip). If it sticks, sprinkle a little flour & roll dough out to 1/4” thick (approx. 8×11). Thin is best
6. Use any shape cutout you like, or just cut into squares. If desired, add sprinkles, or crystal sugar.
7. Place on parchment lined baking sheet & bake for about 12-14 mins or until light golden brown.
8. Once cooled, take a generous teaspoon of hazelnut filling and dollop on underside of 1 cookie. Place another cookie, underside down on top & sprinkle w/ sugar. Enjoy!

 

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Mom’s cut-out cookies

What makes your cookie special?

They’re special because you can decorate them to absolutely personify the holidays, which is the really fun part, but they also literally taste like Christmas to me and my family. – Carol Strickley, Glencoe

Ingredients

“Creamy” ingredients

• 1 cup softened butter
• 1½ cups sugar
• 3 eggs
• 3 teaspoons vanilla

“Dry” ingredients

• 3½ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon salt

Frosting ingredients

• ¼ cup soft butter
• 1 teaspoon vanilla
• 4 cups powdered sugar
• 2 egg whites
• ¼ teaspoon cream of tartar
• 2 tablespoons milk to start and add small amounts as needed to make spreading consistency.
• Divide the frosting into separate bowls to make different colors, leaving some in the bowl you made it in to be white. From there, imagination is key! Frost and decorate!

Directions

1. In one bowl, cream butter, add sugar gradually.
2. Add one egg at a time, beating each separately. Mix in vanilla.
3. Combine dry ingredients in another bowl.
4. Add the dry ingredients to the creamy mixture.
5. After mixing together, gather the dough together with your hands or large spoons into a round shape. Cover bowl with tea towel or other lightweight towel, and refrigerate, preferably overnight.
6. Next day, preheat oven to 375°.
7. Starting with a good handful of dough, roll out, using a minimum of flour. I rub some flour on the rolling pin and pat a bit on the dough you’re about to roll, and after spreading a bit of flour on the surface you’ll use to roll the dough out.
8. Roll to about ¼” thickness.
9. Cut holiday shapes using cookie cutters, place on ungreased cookie sheet and bake 6-8 minutes. Best not to overcook to keep the cookies soft instead of crisp. Continue this process until no dough is left.
10. After cookies are fully cooled on rack, frost/decorate, using the above recipe for the frosting. After decorated, wait until the frosting has set and won’t smear to store them in an airtight container.

 

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Butter Pecan Toffee Cookies

What makes your cookie special?

Every holiday gathering with my large, loud, southern family tends to wind down the same way: after the festivities are over, someone puts on a pot of our usual Texas Pecan coffee and suddenly everyone needs “a lil somethin’ sweet!” In between many trips to and from the kitchen to fill our mugs and dessert plates, we sit in the living room talking over each other telling the same stories, beating dead horses, taking turns on the piano and guitar, passing around a sleeping baby, riling up the dogs, and always squeezing one more cousin into an already crowded arm chair. I created these butter pecan toffee cookies, inspired by the rich, nutty pecan coffee my family adores, to be that lil something sweet that perfectly accompanies an after dinner cup of coffee. More importantly, I created this cookie in hopes that it keeps you lingering in the living room a little too late. Something to share slowly, surrounded by the people you love the most. – Laine Casey, Chicago

Ingredients

Cookies

• 2 cups flour
• ¾ tsp baking soda
• ¼ tsp salt
• ¾ c brown sugar
• ¼ c white sugar
• 14 tablespoons butter
• 1 tsp vanilla
• 1 egg
• Chopped pecans
• Chocolate dark chocolate

Toffee bits

• 1 stick butter
• ½ c sugar
• Pinch of salt

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Directions

For the toffee

1. Melt butter in saucepan over medium heat
2. Add sugar and salt when butter is half way melted
3. Stir constantly until mixture reaches 300° F on candy thermometer
4. Pour on parchment and let cool, break into pieces

For the cookies

1. Mix flour, baking soda, and salt
2. In a separate bowl, soften 14 tablespoons of butter (when it starts to melt a little!)
3. Cream sugars and butter together until smooth
4. Add and egg and however much vanilla you feel is right, mix until combined
5. Fold the dry ingredients into the wet
6. Add chopped pecans, chopped dark chocolate and toffee bits (measure with your heart!)
7. Roll dough into balls and chill overnight
8. Bake at 375° for 8-12 minutes or until the edges are golden brown

 

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Christmas in The Loop

What makes your cookie special?

Like many people, I love a classic chocolate chip cookie. I’ve been perfecting my recipe for the past 10 years to get deliciously crispy edges and a chewy inside. Every year during the holiday season I love giving this timeless favorite a festive twist by incorporating one of my favorite seasonal flavours: orange. This will be my second year living in Chicago’s Loop, and I wanted to create a recipe that captures the energy of this unique part of the city. My fiance and I have spent countless evenings exploring the neighborhood and the beautiful bars and restaurants nearby while sharing our love for espresso martinis. These little adventures have inspired me to add an espresso martini spin on my classic recipe to celebrate flavours that feel both festive and oh so Chicago! These cookies have hints of brown butter, rich dark chocolate, espresso, orange and cinnamon – could there be a more perfect combination? The flavours complement each other beautifully and they remind me of the memories made exploring our neighbourhood, discovering new favourite spots, and the warmth of holiday baking. I hope that they capture the cozy yet vibrant spirit of The Loop for all who try them! – Dawn Maxwell, Chicago

Ingredients

• 255 g all-purpose flour
• 15 g cornstarch
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 2½ tsp espresso powder
• Dash of cinnamon
• 170 g salted brown butter
• 150 g light brown sugar
• 75 g granulated sugar
• 1 large egg
• 1 tbs milk
• 2 tsp vanilla extract
• Zest of 1 large orange

Mix In’s

• 180 g chopped dark chocolate
• 30 g finely chopped sweetened dried orange

Toppings

• Sliced sweetened dried orange
• Melted dark chocolate
• Flaky sea salt

Directions

1. Brown the butter. Melt butter over medium heat. Cook until the milk solids become deep golden brown and the butter smells nutty. Pour immediately into a heatproof bowl and allow it to cool.
2. Infuse the sugar with orange. Add the orange zest to the brown sugar. Rub the zest into the sugar until the sugar becomes fragrant.
3. Combine the dry ingredients. Whisk together flour, cornstarch, baking soda, baking powder, salt, espresso powder, and cinnamon.
4. Make the dough. Whisk the cooled brown butter with both sugars. Add the egg, and vanilla extract. Mix until smooth and glossy.
5. Add the dry ingredients. Add the dry mixture and fold until combined. Do not overmix.
6. Add the chocolate and sweetened orange. Fold in the chopped chocolate and candied orange.
7. Chill. Cover and refrigerate for at least 4 hours, preferably overnight. Shape.
8. Portion into dough balls and keep the balls relatively tall rather than flattening them.
9. Bake at 350°F / 175°C for approximately 11–14 minutes.
10. Finish. Immediately add on top a candied orange slice, drizzle with melted dark chocolate, and sprinkle lightly with flaky sea salt. Let cool on the baking sheet for 10 minutes before transferring.

 

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Butterscotch Buttons

What makes your cookie special?

My favorite holiday recipe will always be my Great Grandma Lois’ butterscotch pie. I have many happy memories of the flaky, salty crust and the sweet butterscotch filling. My mom always makes pies for the family, but she has a neurodegenerative disease called multiple sclerosis that can make it challenging. This inspired me to design a simple recipe that allows us to enjoy the delicious butterscotch flavor without the difficulty of making a pie crust. Instead, a high-hydration salty shortbread takes its place. The only difficult part of the recipe is assembling the “sandwiches”, and I have provided an alternative process that many may find easier. Part of the appeal of a pie is a show-stopping look. The buttonhole design is simple to execute, yet adds some charm to these cookies. It reminds me of Grandma Lois’s love of sewing, which she passed down to my Granny and ultimately to me. When my mom was teaching me to sew, some of my first projects were made on one of their vintage machines. This recipe is truly a testament to the wonderful legacy of Grandma Lois and the other women in my family, and I hope everyone enjoys it! – Jesse Kimball, Chicago

Ingredients

For the dough

• 1½ cups all purpose flour
• ½ cup powdered sugar
• ½ cup cornstarch
• 2 tsp salt
• 1 cup unsalted butter, cold
• 7 tsp ice cold water

For the butterscotch filling

• 3 egg yolks
• 1 cup brown sugar
• 4 tbs cornstarch
• 2 cups milk or milk alternative
• 1 tsp salt
• 3 tbs butter, cold
• 1 tbs of vanilla extract

Directions

Make butterscotch filling

1. Add egg yolks and brown sugar in a cold pot and whisk well
2. In a separate container, mix cornstarch and milk together until smooth
3. Add cornstarch mixture to the pot and add salt
4. Cook over medium-low heat until thickened, stirring frequently and scraping up any chunks from the bottom
5. Remove from the heat and add butter and vanilla. Stir to combine
6. Let butterscotch cool to room temperature

Make and assemble cookies

1. Combine flour, powdered sugar, cornstarch, and salt in the bowl of a stand mixer
2. Cut cold butter into small pieces, and add to dry ingredients
3. If using a stand mixer, use flat beater attachment on lowest speed for 1.5-2 minutes, until the mixture forms loose crumbs Otherwise, work butter in using your hands, a pastry cutter, a fork, or two knives in the same manner you would use for pie crust Add the ice water 1 tsp at a time, mixing for ~20 seconds after each addition
4. Use your hands to gather up the dough and press it together into a ball. The dough may appear crumbly at first but should easily come together
5. Lay out a sheet of parchment paper. Place the dough on the center of the sheet and roll it out to a thickness of roughly 1/6 inch. Move parchment paper and dough to a metal cookie sheet
6. Place dough in the fridge for a minimum of 30 minutes
7. Preheat oven to 325 degrees
8. Use a cookie cutter roughly 2 inches in diameter to cut out an even number of circles from your rolled out cookie dough. Extra dough can be rerolled, chilled, and cut out
9. For half of the cut outs, use a straw to poke 4 holes in a buttonhole arrangement. These will be the tops of the cookies. Leave the other half solid. These will be the bases
10. Bake for 18-23 minutes, until just beginning to brown. Let cool on tray
11. After cookies are cooled, add butterscotch filling 18. Add filling to a plastic bag and cut off the tip 19. Pipe filling on top of a solid cookie, then place a cookie with buttonholes on top 20. Enjoy your butterscotch buttons!

Alternative: Rather than rolling out dough in a sheet, another option is to make a log of cookie dough and use a slice-and-bake method. To do so, lay out a sheet of plastic wrap. Use your hands to make dough into a rough log and place it on the center of the wrap. Roll dough up in plastic and get the dough as round as possible in a log roughly 1.25 inches in diameter. To get edges smooth, find a round cookie cutter slightly smaller than the diameter and pull the log through the cutter. Chill the dough, then slice into 0.25 inch slices. Poke holes in ½ of the cookies, as described previously. Bake for 15-20 minutes, let cool, and assemble as described above. This method will make a larger number of small cookies, and is also quicker than cutting out individual cookies.

 

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Cookie name

What makes your cookie special?

My daughter and I worked on this cookie together. We both love the flavor combination of lemon and salt in savory dishes and wondered how that would taste in a cookie. We were a little doubtful, but every time we brainstormed cookie ideas, salted lemon turned up near the top of our list (sometimes twice in the same list!). We combined the texture of a ginger molasses cookie with the flavors of ginger, lemon, and salt and voilà! We hope others like it as much as we do. – Mary H. Kim, Chicago

Ingredients

• ½ cup unsalted butter ( 1 stick)
• 4 tsp grated lemon zest (4-5 medium lemons)
• 1½ tsp grated fresh ginger
• ¾ cup granulated sugar plus 2 Tbsp granulated sugar for rolling dough
• 1 egg
• 1¾ cups flour
• 1½ tsp baking soda
• Scant ¼ tsp kosher salt
• 1 tsp ground ginger
• ⅓ cup candied ginger cut into 1/4-inch pieces

Lemon curd Fleur de sel Glaze (optional):

• Juice of half a lemon
• 2 tsp powdered sugar
• 3 to 4 tsp cornstarch

Directions

Makes approximately 2 dozen cookies.

1. Do not preheat oven yet — dough needs to be chilled before baking.
2. Melt and brown butter over low to medium-low heat until milk solids turn golden brown
3. In a medium bowl whisk together flour, baking soda, salt, and ground ginger. Set aside.
4. In another medium bowl place lemon zest, then add 3/4 cup sugar and mix together with your fingers. Next, add grated fresh ginger and mix again with your fingers.
5. To this sugar mixture add cooled browned butter and egg. Mix at low speed for about a minute (I used a handheld mixer and it worked fine).
6. Next, add flour mixture and chopped candied ginger and mix at low speed for about 90 seconds until all ingredients are well blended. Dough will be slightly soft and easy to handle.
7. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for at least an hour.
8. When dough is firm, remove from fridge.
9. NOW preheat the oven to 375 degrees F.
10. Place about 2 Tbsp of granulated sugar in a small bowl.
11. Remove plastic wrap from pieces of dough and divide each piece of dough into 12 equal pieces. Roll each piece into a ball about the size of a walnut, then roll each dough ball in sugar and place on ungreased cookie sheets (no more than 12 cookies per sheet). Do not flatten, as the cookies will spread during baking.
12. Bake 8 to 9 minutes (8-1/2 minutes worked for me), turning cookie sheets halfway through baking time.
13. When cookies are light brown all around the edges, remove from oven and place cookie sheet on wire rack to cool for three minutes.
14. As soon as you remove cookies from oven, press the end of the round handle of a wooden spoon partway into the center of each cookie to make a “thumbprint” indentation. This is where you will put the lemon curd when the cookies are cool. Cookies will continue to flatten as they cool, but don’t worry, you’ll still have enough indentation for the lemon curd.
15. After three minutes transfer cookies from cookie sheet to wire rack and let them cool completely.
16. When cookies are cool drop 1/2 teaspoon of lemon curd into the center of each cookie. Garnish the lemon curd with a tiny pinch of additional lemon zest and a few grams of fleur de sel.

Variation: Instead of indenting cookies and adding lemon curd, make a glaze from the juice of half a lemon, 2 tsp of powdered sugar and 3 to 4 tsp of cornstarch; brush glaze on warm cookies, then garnish with a tiny pinch of additional lemon zest and a few grains of fleur de sel.

 

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Dor’s Apricot Bars

What makes your cookie special?

A Tradition Baked with Love My fondest holiday baking memories begin with dozens of decorative tins stacked on our dining room hutch, filled with homemade cookies ready to share with family, friends, and neighbors. Rooted in our Czech and Bohemian heritage, this is a tradition I proudly continue in my own home. Each holiday season, I bake six to eight varieties, blending family favorites with at least one new recipe I’ve researched and want to try. My mom Dorothy’s Apricot Bars are always first on the platter and the quickest to disappear! My love of baking was inspired by the wonderful women in my life: my mom, Dorothy; my grandmothers, Bertha and Bernice; my great-aunt Mil; and my aunts Nancy and Gerri. As a little girl, I looked forward to each one’s special treats. Today, those flavors bring back cherished memories, reminding me of the love behind every recipe. I treasure my mom’s handwritten recipes, her spatula and measuring spoons, and my grandmothers’ cake pedestal, where I proudly display my creations. Holiday baking is more than a tradition; it is my way of honoring these remarkable women, celebrating my heritage, and sharing generations of love, one cookie at a time. – Cary Shemroske, Willowbrook

Ingredients

• ½ lb butter, softened
• 4 egg yolks (reserve whites)
• ¼ cup granulated sugar
• 2 cups AP Flour

Directions

1. Mix together and spread with spatula in 10×15 cookie sheet with sides.
2. Bake 350° F 20 minutes.
3. Remove from oven, then turn oven up to 400° F.
4. Spread with 2 cans apricot filling.
5. Beat 4 egg whites with one cup sugar to meringue texture and spread over filling.
6. Sprinkle with fine ground walnuts (¼ cup)
7. Bake 15 additional minutes.
8. Cool slightly, but cut while still warm using knife dipped under water for clean cuts.

 

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Ultimate Chocolate Fudge Brookies

What makes your cookie special?

It’s decadent, gooey and delicious, and makes you want to have a cold glass of milk no matter how old you are. – Don Saccomonto, Bloomingdale

Ingredients

Fudgy Chocolate Brownie Dough

• ½ cup (113 g) unsalted butter, softened
• ¾ cup (150 g) packed light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1½ teaspoons vanilla extract
• ⅓ cup (57 g) milk chocolate chips, melted and cooled
• 1½ cups (180 g) all-purpose flour
• ⅓ cup (28 g) unsweetened natural cocoa powder
• ½ teaspoon baking soda ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 ounces (85 g) 70% cacao chocolate bar, chopped

Buttery Chocolate Chip Dough

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (160 g) packed light brown sugar
• ⅓ cup (67 g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2¼ cups (270 g) all-purpose flour
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (128 g) milk chocolate chips
• ½ cup (85 g) mini semisweet chocolate chips
• 1 ounce (28 g) 70% cacao chocolate bar, chopped

Directions

Prepare the brownie dough

1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for approximately 2 minutes until creamy.
2. Add the egg, egg yolk, and vanilla. Beat for another 2 minutes until smooth.
3. Melt the ⅓ cup milk chocolate chips in the microwave in 15–20-second intervals, stirring between intervals. Allow to cool until lukewarm, then mix into the dough.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the 3 ounces of chopped 70% cacao chocolate.
7. Cover the dough and refrigerate while preparing the chocolate chip dough.

Prepare the chocolate chip dough

1. In another mixing bowl, cream the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
2. Add the egg, egg yolk, and vanilla. Beat until smooth.
3. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
5. Fold in the milk chocolate chips, mini semisweet chips, and remaining 1 ounce of chopped 70% cacao chocolate.

Brookie swirl

1. Scoop approximately 1 tablespoon of brownie dough and 1 tablespoon of chocolate chip dough.
2. Press the two pieces gently together.
3. Give the combined dough one gentle twist to create a marbled appearance.
4. Shape into a thick, round cookie, approximately 1 inch tall.
5. Place the assembled cookies on a parchment-lined baking sheet.
6. Refrigerate the assembled cookies for 45–60 minutes.

Tip: Don’t overmix the two doughs. We want the brownie and chocolate chip portions to remain visually distinct.

Bake

1. Preheat the oven to 350°F.
2. Arrange chilled Brookies approximately 2–3 inches apart on a parchment-lined baking sheet.
3. Bake on the center rack for 10–12 minutes, checking at 10 minutes.
4. Remove when the edges are set and the centers still look slightly soft.
5. Let the Brookies rest on the baking sheet for 5–7 minutes before transferring to a cooling rack.

 

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Chai there, Apple Pie!

What makes your cookie special?

One of my favorite fall traditions growing up was visiting apple orchards and returning home with baskets overflowing with apples. With more apples than we could eat, we got creative, turning our harvest into homemade apple pie. Before baking, we would brew a pot of chai, its fragrant spices filling the kitchen as we prepared our apples. Growing up in an Indian-American household, chai was a familiar comfort, and I loved how its warming spices complemented the cinnamon and sweetness of apple pie. This cookie brings those two cherished comforts together. The base is a brown butter cookie infused with chai tea. Steeping the tea in butter creates a rich, nutty depth, while warming spices make each bite reminiscent of freshly brewed chai. Brown sugar adds a caramel-like sweetness that complements the buttery cookie. On top sits a homemade apple topping made with Gala apples, butter, and warm spices. This cookie is soft, sweet, gently spiced and makes you want to reach for another. It captures the comforting goodness of apple pie filling without the crust. Together, the layers balance buttery richness, fragrant chai, and sweet apples. Each bite is a little taste of fall, nostalgic yet new in one cookie. – Sudeepti Nareddy, Chicago

Ingredients

Chai Cookie Base

• ⅔ cup unsalted butter
• 1 chai tea bag, or 2 tbsp loose-leaf chai tea
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1¾ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon milk
• ½ teaspoon ground cinnamon

Apple Pie Topping

• 2 Gala apples, peeled, cored, and diced
• 3 teaspoons unsalted butter
• ¼ cup packed brown sugar
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• ¼ teaspoon ground cinnamon

Directions

1. Infuse the butter: Melt the butter over low heat and let it brown by stirring continuously over medium heat. Once browned, take off the heat, add the chai tea bag and steep for 5–10 minutes, then remove the bag and let the butter cool until softened but not hot. If using loose-leaf tea, strain it before cooling.
2. Prepare the cookie dough: In a bowl, cream the chai-infused butter, brown sugar, and granulated sugar until combined and fluffy. Beat in the egg and milk.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Gradually mix the dry ingredients into the butter mixture until a soft dough forms.
4. Shape the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 2 tbsp portions, roll into balls, and flatten slightly. Press a shallow indentation into the center of each cookie.
5. Bake: Bake for 10–14 minutes, until the edges are lightly golden and the centers are just set. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
6. Make the apple topping: While the cookies bake, melt the butter in a saucepan over low to medium-low heat. Add the diced apples, brown sugar, granulated sugar, cinnamon. Cook, stirring occasionally, until the apples begin to soften.
7. Thicken the filling: Mix cornstarch into the apples and cook until the mixture thickens and the apples are tender but still hold their shape. Remove from the heat and let cool.
8. Assemble: Spoon the cooled apple topping into the indentation of each cooled cookie. Let the topping set before serving.

 

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Scottish Shortbread

What makes your cookie special?

This recipe was handed down by my step grandmother and is a staple for any Scottish Christmas. We have been making them for over 50 years and give lots out as gifts and everyone can’t wait for the holidays and their own tin of shortbread. – Bruce M Innes, Chicago

Ingredients

• 4 sticks of butter (1 lb.) softened
• 1 cup of granulated sugar
• 1 egg yolk
• 2 tsp vanilla
• 4 cups all purpose flour

Directions

1. Preheat oven to 305°
2. In the bowl of the mixer place the sugar and butter and cream until soft and fluffy.
3. Add the yolk and vanilla and continue to mix until completely incorporated. Slowly add the flour and mix until all combined. You can take teaspoonfuls roll into ball and place on an ungreased baking pan or use a #100 scoop.
4. Using the back of the tines of a lightly floured fork flattened the balls.
5. Place into the preheated oven and bake for 28- 30 minutes until they begin to lightly brown.
6. Remove to a wire rack to cool and once cooled can be stored in an air tight container for up to 2 weeks, but don’t worry they won’t last that long.
7. This recipe yields about 75+ cookies.

 

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Cranberries and Pistachios Biscotti Dipped in White Chocolate

What makes your cookie special?

Cranberries and pistachios are a great combo that and it is the perfect combo for the holidays with the red and green colors. White chocolate is the third component of this amazing flavor combination.– Raymond Orsolini, Villa Park

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 6 tablespoons sugar
• 2 eggs
• 1 tablespoon vegetable oil
• ¼ cup dried cranberries
• ¼ cup pistachios
• 4 ounces white chocolate
• Red and green sugar sprinklesDirections

1. Mix the flour, baking powder and salt in a bowl.
2. Slowly mix the sugar into the eggs and oil in another bowl.
3. Slowly mix the dry and wet ingredients until they come together.
4. Mix in the cranberries and pistachios.
5. Form the dough into a round oval log about 8 inches by 3 inches on parchment paper. Note: The dough will be very sticky but you will be able to shape it.
6. Bake in a preheated 350F/180C oven for 30 minutes.
7. Remove cookie log from oven. Cut it into 1/4-1/2 inch slices.
8. Bake in the oven for 10 minutes per side at 325F Melt the white chocolate in a double boiler.
9. Dip the biscotti into the white chocolate and set aside to cool.
10. Sprinkle red and green thin sugar sprinkle stripes on the white chocolate,