Holiday Cookies

45 of Our Best Recipes

The Washington Post

Copyright

Diversion Books
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Copyright © 2014 by The Washington Post
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First Diversion Books edition December 2014
ISBN: 978-1-62681-598-8

Table of Contents

Decorated / Sandwich Cookes

Glazed Pain d'Epices Cookies

Almost Nutter Butter Sandwich Cookies

Raeanne's Gingerbread

Meringue Angels

Spiced Cranberry-Orange Zingers

Sour Cherry Chocolate Oatmeal Sandwich Cookies

Flooded Butter Cookies

Pine Nut Shortbread With Goat Cheese Spread and Balsamic Glaze

Good and Easy Rolled Sugar Cookies

Sugar Cookie Tree

Chocolate Cookies

Salty Chocolate Nutella Thumbprints

Oaxacan Chocolate Cookies

Viennese Chocolate Pepper Cookies

Chocolate Rum Balls

Chocolate Crackle Cookies

Gluten-Free Cookies

Spiced Apple Crumb Bars

Frosted Spice Cookies

White Chocolate-Apricot Almond Balls

Gluten-Free Chocolate Chip Cookies

Raspberry Goat Cheese Meringues

Fruity Cookies

Agnes Wazenski's Applesauce Butterscotch Cookies

Gingerbread Pear S'mores

Figgy Bars

Kifli

Asian Pear Gingerbread Newtons

No-Bake Cookies

White Chocolate Honey Crisp Bars

No-Bake Chocolate Oat Cookies

Cheerios Cereal Bars

O'Henry Bars

Oatmeal Coco-Nutters

Low-Fat Cookies

Peppermint Meringue Kisses

Anise Cookies

Cherry Winks

‘Ugly but Good’ Chunky Chocolate-Hazelnut Meringues

Croquets

Savory Cookies

Savory Sandwich Cookies With Cranberry-Fig Conserve

Blue Cheese Walnut Cookies

Spicy Cheddar Thumbprints

Savory Pecan, Parmesan and Thyme Shortbread

Wine Biscuits With Cracked Black Pepper

Bars

Nanaimo Truffle Bars

M&M Bars

Honey Maple Pecan Bars

Raspberry Snow Bars

Apricot-Pistachio Bars

Introduction

Former Washington Post Food editor Judy Havemann’s legacy will be forever sprinkled with sanding sugar, thanks to her directive in the fall of 2006: “I want to see a whole page covered in cookies!” The Food section’s annual Holiday Cookies edition has been a joy to publish ever since, as we collect recipes that offer something for everyone.

Some cookies have a local history, like the Sherrill’s Secret Soft Gingerbread Boys that expert baker and cookbook author Nancy Baggett gave us that first year. The cookies were her re-creation of a popular item sold at the former Sherrill’s Restaurant and Bakery on Capitol Hill. Others have become perennial favorites, such as local baker Mary Lee Montfort’s M&M Bars.

This 45-recipe roundup represents some of the most treasured cookies we’ve featured, including no-bakes, gluten-free and even some that are guilt-free. They’re all guaranteed to make somebody happy.

You can search the complete archive of Holiday Cookies via our Recipe Finder: washingtonpost.com/recipes.

Have fun in the kitchen!

Joe Yonan, Food and Dining editor

Bonnie S. Benwick, Food deputy editor/recipe editor

Decorated / Sandwich Cookies

Glazed Pain d'Epices Cookies

There's no denying it: These are fussy cookies, but they are also impressive-looking and delicious. A spice cookie is glazed with a sweet icing, studded with a piece of candied orange peel and finally dusted with edible metallic dust—but you can skip that final step and the cookie will be just as good.

Make Ahead: The dough needs to be refrigerated for 8 to 12 hours.

Storage Notes: The cookies can be stored, layered between sheets of parchment, for up to 5 days. Avoid using an airtight container; it will make the cookies soft.

Where to Buy: You can buy candied orange peel and food-safe metallic dust in kitchen stores such as La Cuisine in Alexandria.

SERVINGS: 80 COOKIES

INGREDIENTS

For the cookies

- 1 cup rye flour

- 3/4 cup flour

- 1 teaspoon ground allspice

- 1 teaspoon ground ginger

- 3/4 teaspoon ground cinnamon

- 3/4 teaspoon freshly grated nutmeg

- 3/4 teaspoon salt

- 16 tablespoons (2 sticks) unsalted butter, at room temperature

- 1/4 cup granulated sugar

- 1/4 cup packed dark brown sugar

- 1 tablespoon mild honey

- 1 teaspoon vanilla extract

For the glaze

- 4 cups confectioners' sugar, sifted after measuring

- 1 tablespoon Grand Marnier

- 1/4 cup whole milk

- 4 teaspoons fresh lemon juice

- Candied orange peel, cut into 1/2-inch dice (see headnote)

- 1/4 teaspoon edible gold or bronze luster dust

- 1/2 teaspoon vodka

DIRECTIONS

For the cookies: Whisk together the flours, spices and salt in a medium bowl.

Beat the butter, sugars, honey and vanilla extract in the bowl of a stand mixer or hand-held electric mixer at medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the flour mixture until just combined. The dough will be sticky. Transfer the dough to a gallon-size resealable food storage bag and smooth it out with a rolling pin, filling the bag in an even layer of dough and sealing it. Alternatively, roll out the dough between 2 sheets of parchment paper to a 10-inch square. Transfer the dough (still in the bag or parchment) to a baking sheet and refrigerate for 8 to 12 hours.

When ready to bake, position a rack in the middle of the oven and preheat to 350 degrees.

Cut the bag open or remove the top layer of parchment. Trim the edges of the dough, then cut twenty 1/2-inch-wide strips with a sharp knife or pastry wheel, using a ruler to guide you. Cut each strip crosswise into fourths, for a total of 80 thin bars. If the dough begins to soften, refrigerate or freeze until firm.

Use a metal spatula to transfer about 30 cookes to an ungreased baking sheet, spacing them 1 inch apart. Return the remaining cut, unbaked cookies to the refrigerator. If the cookies on the sheet are no longer cold, chill or freeze until firm. Bake for 13 to 15 minutes, until the edges have turned several shades darker. Cool the cookies on the sheet for 1 minute, then use a metal spatula to transfer them to wire racks to cool completely. Repeat to bake the remaining cookies.

For the glaze: Set a wire rack over a baking sheet or piece of parchment paper.

Whisk together the confectioners' sugar, Grand Marnier, whole milk and lemon juice in a medium bowl until smooth. Because the glaze will pick up crumbs, you can divide it between two bowls and begin using the second bowl if the first bowl becomes too filled with cookie crumbs.

Tilt the bowl (to make the pool of glaze as deep as possible). Brush any crumbs off a cookie, then dip half of it into the glaze on the diagonal (lengthwise). Let the excess glaze drip off, then gently scrape the bottom of the cookie on the edge of the bowl to remove any remaining excess. Transfer to the wire rack. Immediately place a piece of candied orange peel on the glazed half of the cookie. Repeat with the remaining cookies.

Place the luster dust in a small saucer, add the vodka and stir to moisten. Dot the candied peel and icing with the mixture. (The vodka will evaporate, leaving only the dust.) Let stand until competely set, about 1 hour.

Adapted from The Gourmet Cookie Book, by the editors of Gourmet magazine (Houghton Mifflin Harcourt, 2010). Tested by Jane Touzalin.

Almost Nutter Butter Sandwich Cookies

Made large or small (under 2 inches in diameter), these are a popular item at Willow restaurant in Ballston.

You might have leftover filling, which is great on a toasted bagel or chocolate wafer cookies.

Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to overnight. The cookies can be refrigerated for up to 10 days or frozen for up to 1 month.

SERVINGS: 13 LARGE COOKIE SANDWICHES

INGREDIENTS

For the cookies

- 24 tablespoons (3 sticks) unsalted butter (2 sticks at room temperature)

- 2 cups quick-cooking oats (do not use instant oats)

- 3/4 cup packed light brown sugar

- 3/4 cup granulated sugar

- 2 teaspoons salt

- 2 teaspoons vanilla extract

- 3/4 cup natural smooth peanut butter, well stirred

- 2 1/4 cups flour, plus more for the work surface

For the filling

- 1 cup natural smooth peanut butter, well stirred

- 1/4 cup confectioners' sugar

- 1 teaspoon kosher salt

- 6 tablespoons (3/4 stick) unsalted butter, at room temperature

DIRECTIONS

For the cookies: Line several baking sheets with parchment paper or silicone liners.

Melt 1 stick (8 tablespoons) of the butter in a medium skillet over medium heat. Add the oats and cook for about 7 minutes, stirring, until they are golden brown. Remove from the heat.

Combine the remaining 2 sticks of softened butter with the sugars, salt and vanilla extract in the bowl of a stand mixer or hand-held electric mixer; beat on low speed, then on medium speed for 2 or 3 minutes, until light and fluffy. Stop to scrape down the sides of the bowl. Add the peanut butter and beat on low speed to incorporate, then gradually add the buttered oats and the flour until well combined, to form a fairly stiff dough that comes together on the mixer paddle or beaters. Cover and refrigerate for at least 30 minutes and up to overnight.

Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Lightly flour a work surface.

Roll out the dough to a thickness of 1/4 inch. Use a 2 3/4-inch round cookie cutter to cut out 26 cookies, spacing them at least 1/2 inch apart on the baking sheets as you work. (Using a wide spatula to transfer them to the baking sheets might be helpful.)

Bake for 6 to 7 minutes (upper and lower racks), then rotate the baking sheets top to bottom and front to back. Bake for 6 to 8 minutes, until lightly browned. Let the cookies cool on the baking sheets for at least 5 minutes, then transfer them to a wire rack to cool completely. Repeat to use all of the dough, re-rolling and chilling scraps as needed.

While the cookies are cooling, make the filling: Combine the peanut butter, confectioners' sugar, salt and butter in a mixing bowl; stir until well incorporated. The filling should be fairly thick, with a yield of about 1 1/4 cups.

Transfer the filling to a pastry bag fitted with a 1/4-inch round tip. Invert half of the cookies; pipe a generous tablespoon of the filling onto the center of each one. Use the remaining cookies to complete the cookie sandwiches (bottom sides down).

Nutritional Facts

Calories per sandwich cookie: 650

Total Fat: 42g; 65% Daily Value

Saturated Fat: 19g; 95% Daily Value

Cholesterol: 70mg; 23% Daily Value

Sodium: 630mg; 26% Daily Value

Total Carbohydrates: 56g; 19% Daily Value

Dietary Fiber: 4g; 16% Daily Value

Sugar: 27g

Protein: 12g

From executive pastry chef Kate Jansen of Willow restaurant in Ballston. Tested by Becky Krystal.

Raeanne's Gingerbread

This cookie has more depth of flavor and a firmer texture than a standard gingerbread man.

STORE: In an airtight container at room temperature for up to 2 weeks. Baked cookies can be frozen, undecorated, in a heavy-duty resealable plastic food storage freezer bag for up to 4 months. The dough can be refrigerated overnight.

SERVINGS: 10 SETS OF 3 GINGERBREAD ORNAMENTS

INGREDIENTS

For the dough

- 16 tablespoons (2 sticks) unsalted butter, at room temperature

- 1 cup packed light brown sugar

- 1 large egg

- 3/4 cup dark molasses

- 2 tablespoons cider vinegar

- 5 cups flour (preferably unbleached), plus more for dusting

- 2 1/2 teaspoons ground ginger

- 1 1/2 teaspoons baking soda

- 2 teaspoons ground cinnamon

- 2 teaspoons ground cloves

- 1 teaspoon salt

For the icing

- 1 pound confectioners' sugar

- 3 tablespoons meringue powder

- 1/4 teaspoon vanilla extract

- 5 to 7 tablespoons water

DIRECTIONS

Combine the butter and sugar in the bowl of a stand mixer or a hand-held mixer; beat on medium speed until well combined. Add the egg, molasses and cider vinegar.

Sift together the flour, ginger, baking soda, cinnamon, cloves and salt in a separate bowl. With the mixer on low speed, gradually add the flour mixture to the butter-sugar. The dough will be fairly firm.

Divide the dough into fourths, dust it lightly with flour and wrap each piece in plastic wrap. Flatten the dough slightly and chill it for at least 3 hours or overnight.

When ready to bake, preheat the oven to 375 degrees. Stack 2 rimmed baking sheets together and line the top sheet with parchment paper.

Let the dough warm up slightly before rolling it out, 1 piece at a time. Lightly flour a work surface or roll the dough between 2 pieces of wax paper or parchment paper to a thickness of 1/4 inch. Use a cookie cutter to cut out gingerbread shapes; space them at least 1 inch apart on the lined baking sheet. Reroll scraps as necessary. (If the cookies are to be made as ornaments, use a straw or large pastry tip to make a hole near the top of each unbaked cookie.) For best results, refrigerate, loosely covered, for 30 minutes; this will help maintain the cookies' shape while they bake.

Bake for 8 to 10 minutes or until no imprint remains when they are touched lightly with a fingertip. (If holes were made in the cookies, they will have closed up a bit. Use a straw to reshape or widen the holes while the cookies are still warm.) Transfer the cookies to a wire rack to cool. Repeat with the remaining dough; bake 1 batch at a time.

For the icing (outline and filling consistencies): Combine the confectioners' sugar and meringue powder in the bowl of a stand mixer or hand-held mixer. Add the vanilla extract and about 4 tablespoons of the water. Turn on the mixer to its lowest speed; keep watching and beat for about 5 minutes, scraping down the sides of the bowl as necessary and adding 1 tablespoon of water to maintain a thick, glossy and smooth consistency (for outline icing). Cover the bowl with a damp towel until ready to use.

Transfer some of the icing to a separate container. Add 1 to 2 tablespoons of water as needed to thin to the consistency needed for filling, or flooding, inside the piped outlines.

Distribute the outline and fill icings among smaller containers and use paste coloring to create colored icings as desired. Allow 10 minutes for the color to saturate. Transfer the outline icing to piping bags with a No. 1 tip or to resealable plastic food storage bags with the tip of a bottom corner snipped off. Transfer the fill icing to small (4-inch squirt) bottles. Practice on a sheet of wax paper before decorating the cookies. Let the decorated cookies dry thoroughly before storing.

Nutritional Facts

Calories per cookie (undecorated; based on 50): 150

Total Fat: 4g; 6% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 15mg; 5% Daily Value

Sodium: 100mg; 4% Daily Value

Total Carbohydrates: 18g; 6% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 16g

Protein: 2g

Adapted from a Gourmet magazine recipe by Raeanne Hytone of Raebakes.com. Tested by Bonnie S. Benwick.

Meringue Angels

A bevy of angels makes a fun holiday centerpiece—and when the holidays are over, you can eat them. Even if you've never made meringue before, pastry chef Josh Short's directions will make it easy. A word of caution: If you don't achieve a firm mixture, it's better to start over than to try adding extra lemon juice or sugar.

The bodies of the angels can be hollowed out and filled with ganache or sorbet (and eaten right away, of course). A sting of edible glitter on each angel makes a nice touch. For this recipe, it's easiest to use disposable pastry bags.

Make Ahead: The meringue pieces need to dry in the oven overnight before assembly. Allow at least 30 minutes and up to 1 or 2 hours for the royal icing to set on the assembled angels.

Storage Notes: The angels can last for 3 to 4 weeks; they will get harder over time.

SERVINGS: 3 - 4

Yield: angels (3 1/2 inches tall)

INGREDIENTS

- 6 large egg whites or 1 cup pasteurized egg whites

- 1 tablespoon fresh lemon juice

- 1 cup granulated sugar, plus 1 tablespoon for halo assembly

- 1 1/2 cups confectioners' sugar

- 1/2 cup cornstarch

- Royal icing (see NOTE)

- Red paste food coloring

- Blue paste food coloring

- 3 yellow gumdrops, or other yellow gum candy

DIRECTIONS

Beat the egg whites and lemon juice in the bowl of a stand mixer on medium speed until the whites form soft peaks. Begin adding the cup of granulated sugar very gradually, sprinkling in no more than a tablespoon at a time, evenly, to form fairly firm peaks. Do not rush this process.

Reduce the mixer speed to low; alternately add tablespoons of the confectioners' sugar and the cornstarch, increasing the mixer speed as needed so each addition is well incorporated. This will take several minutes and should produce a smooth, glossy meringue that is quite firm and holds a shape well.

Line 2 baking sheets with parchment paper. Preheat the oven to 250 degrees.

Scoop the meringue into a pastry bag that has about a 1/4-inch opening (no tip is needed); alternatively, use a large resealable plastic food storage bag with one of the bottom corners snipped off. Don't fill the bag more than half full.

To make the angels' wings, place the template under the parchment paper. Pipe out the meringue to trace and fill in the outline. Make extra wings, in case of breakage. Feel free to vary the size (freehand, if you feel comfortable doing so).

To make the angels' heads, hold the pastry bag perpendicular to the baking sheet and pipe out 3 balls as round as possible (they will flatten on the bottom), spacing them at least an inch apart.

Cut a slightly larger opening (1/2 inch to 3/4 inch) at the end of the same pastry bag (or if you're not using a disposable bag, use a bag fitted with a tip that allows for the same size opening). For the angels' bodies, hold the pastry bag just above the sheet; squeeze slowly until the base is as large as you need it to be, then start raising the bag slowly to create a rounded cone-shaped body. The base might be 2 1/2 to 3 inches wide, with the bodies about 3 1/2 inches tall.

Bake for 1 1/2 to 2 hours, until the meringues are cream-colored and crisp on top when tapped. They may develop cracks; that is okay. Turn off the oven; let the meringues cool and dry out overnight on the baking sheets.

To assemble, if you're working alone, it's best to build one angel at a time. Use (a firm) royal icing to attach the wings to the body. If necessary, use gumdrops to help hold the wing in place.

Dab a drop or two of the red and the blue paste food coloring on a plate. Use a clean, thin brush or the blunt end of a toothpick to paint mouths and eyes on the heads.

Spread the remaining tablespoon of granulated sugar on a small plate. Cut a horizontal slice from the bottom of a gumdrop, dip it into the sugar and use a rolling pin to roll it out into a larger, thin circle. Dip it in the sugar again and cut out a round circle for the halo.

Pipe a large bead of royal icing on top of the body to attach the head. Then gently pipe a small bead on the head to attach the halo. Repeat assembly for the remaining 2 angels.

NOTE: To make royal icing, whisk 1 tablespoon plus 1 teaspoon of pasteurized egg whites (from 1 large egg) in a medium bowl together with 1/4 teaspoon each of vanilla and almond extracts and 1 cup of confectioners' sugar. Add water in very small increments to create a thick, sticky glue. (Royal icing recipe from chef Carla Hall; Josh Short likes to use lemon juice instead of the extracts.)

From Josh Short, at the Hay-Adams Hotel in Washington. Tested by Josh Short.

Spiced Cranberry-Orange Zingers

As the name suggests, these have a lovely, zingy cranberry-orange-spice flavor and aroma. You can present them without the buttercream filling and they will be plenty appealing, but if you want to win raves, serve them made into cookie sandwiches. The buttercream is simple to prepare; the little sandwiches go together fairly quickly; and they will disappear off the plate almost instantly! Both the slice-and-bake dough and the frosting can be prepared in advance, so they are extremely convenient for holiday entertaining.

Note that this recipe calls for defrosted orange juice concentrate, not regular-strength orange juice, which won't impart enough full-bodied orange flavor. You'll also need a food processor to make the dough and, if you have them, a few tubes from spent rolls of paper towels. And if you plan to make these into cookie sandwiches, you may want to roll the dough a bit thinner.

Make Ahead: The dough needs to be refrigerated for at least 2 hours and up to 3 days. The cookies (and cookie sandwiches) can be stored in an airtight container for up to 1 week or frozen for up to 1 1/2 months.

SERVINGS: 60 PLAIN OR FROSTED COOKIES OR 30 COOKIE SANDWICHES

INGREDIENTS

For the cookies

- 3/4 cup picked-over fresh (or defrosted) cranberries, washed and patted dry

- 3/4 cup granulated sugar

- 2 teaspoons finely grated orange zest (colored part of the skin only)

- Scant 1 teaspoon ground cardamom (may substitute 3/4 teaspoon ground allspice)

- 1/2 teaspoon baking powder

- 1/4 teaspoon salt

- 2/3 cup confectioners' sugar

- 16 tablespoons (2 sticks) unsalted butter, slightly softened yet still cool, cut into chunks

- 2 1/3 cups flour, plus more as needed

- 3 tablespoons defrosted orange juice concentrate

- Coarse crystal sugar, turbinado sugar or granulated sugar, or about 1/4 cup finely chopped pistachio nuts or almonds for garnish (optional)

For the optional buttercream (to make cookie sandwiches)

- 2 1/2 cups confectioners' sugar

- 2 tablespoons defrosted orange juice concentrate, plus more as needed

- 1/8 teaspoon finely grated orange zest (no pith)

- 1 1/2 tablespoons unsalted butter, very soft but not melted

DIRECTIONS

For the cookies: Combine the cranberries and 1/4 cup of the granulated sugar in a food processor. Pulse until the cranberries are chopped fairly fine. Turn out the berry-sugar mixture into a large bowl. Combine the remaining 1/2 cup granulated sugar, the orange zest, cardamom, baking powder and salt in the processor. Process for 1 to 2 minutes, stopping to scrape down the sides of the bowl as needed, until the zest is very fine. Add the confectioners' sugar, butter pieces and 1 1/3 cups of the flour. Pulse until the butter is cut in and reduced to fine bits; the mixture should not yet be coming together in a mass. Drizzle the orange juice concentrate over the mixture. Pulse just until the juice concentrate is incorporated and the mixture just starts to come together, but not completely.

Transfer the mixture to the bowl with the sugared, chopped cranberries; stir until well blended. Sprinkle over the remaining 1 cup of flour. Stir lightly, lifting the mixture from the bottom. Then use your hands to gradually knead in the remaining flour until all of the ingredients are evenly incorporated and the berries are evenly distributed. If the dough seems too wet to shape, work in up to 4 more tablespoons of flour.

Divide the dough in half. Working on sheets of wax paper, shape each dough portion into a 10 1/2-inch log. Smooth and stretch out the middle of the logs so they are evenly thick and about 11 inches long. Roll up each log in the paper, twisting the paper ends to keep it closed. (For logs that hold their round shape during chilling, slide each log into a discarded paper towel tube that has been slit lengthwise. Close the tubes with rubber bands or tape; date and label them. Place in resealable plastic food storage bags.) Refrigerate the logs for at least 2 hours, or until very firm but not so hard that they are difficult to cut. Alternately, refrigerate for up to 3 days or freeze for up to 1 month. Let refrigerated dough warm up until just barely soft enough to slice before baking (about 10 minutes); transfer frozen dough to the refrigerator to defrost before using.

Position a rack in the middle of the oven; preheat to 350 degrees. Line several large baking sheets with parchment paper or coat with nonstick cooking oil spray.

Use a sharp knife to cut one of the logs crosswise into 30 slices of equal size; for evenly shaped slices, rotate the log a quarter-turn after each cut. Space them about 2 1/2 inches apart on the baking sheets. If desired, sprinkle the cookie tops with a little sugar or with pistachio nuts, gently patting them into surface.

Bake (middle rack) one sheet at a time for 12 to 16 minutes or until almost firm when pressed in the center top and slightly browned at the edges. Transfer the sheet to a cooling rack; let stand until cooled to warm, then use a spatula to transfer the cookies to then wire rack to cool completely. Repeat to bake all of the dough (the second log).

For the optional buttercream frosting/cookie sandwiches: Vigorously stir together the confectioners' sugar, orange juice concentrate, orange zest and butter to form a blended, smooth buttercream. If it is too stiff to spread, gradually thin the mixture with more orange juice concentrate. Frost the top of each cookie; or invert half of the cookies and spread about 1 teaspoon of the buttercream on each one. Top with a plain cookie (top side up) to form a cookie sandwich, gently pressing until the buttercream appears almost at the edges.

Nutritional Facts

Calories per frosted cookie (based on 60): 90

Total Fat: 4g, 6% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 10mg; 3% Daily Value

Sodium: 15mg; 1% Daily Value

Total Carbohydrates: 13g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 9g

Protein: 0g

From cookbook author Nancy Baggett. Tested by Monica Norton.

Sour Cherry Chocolate Oatmeal Sandwich Cookies

These bright, chewy, chocolaty, fruity cookies are terrific singly and equally good with the cherry filling. You can make them as small as a couple of inches or as large as 6 inches in diameter.

Make Ahead: The dough needs to be refrigerated for at least 1 hour before baking.

SERVINGS: 36 COOKIES OR 18 SANDWICH COOKIES

INGREDIENTS

For the cookies

- 2 cups flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 2 1/2 cups old-fashioned rolled oats

- 16 tablespoons (2 sticks) unsalted butter , soft but cool

- 1/4 cup vegetable shortening

- 1 cup packed light brown sugar

- 1/2 cup granulated sugar

- 3 tablespoons Lyle's Golden Syrup or honey

- 1 large egg

- 2 teaspoons vanilla extract

- 12 ounces semisweet chocolate chips

- 1 cup chopped dried sour cherries

For the filling

- 6 ounces cream cheese, at room temperature

- 1/4 cup Smucker's Orchard Finest Michigan Red Tart Cherry Preserves

DIRECTIONS

For the cookies: Stir together the flour, baking powder, baking soda, salt and rolled oats in a large bowl.

Beat together the butter, shortening, sugars and the golden syrup or honey in the bowl of a stand mixer or hand-held electric mixer on medium speed until smooth and combined, about 2 minutes. Add the egg and vanilla extract, and beat until very light and fluffy, about 1 minute. Reduce the speed to low and add the flour mixture, beating until incorporated. Use a flexible spatula to fold in the chocolate chips and cherries. Cover the dough with a piece of plastic wrap and refrigerate until firm, at least 1 hour.

When ready to bake, preheat the oven to 350 degrees. Grease two baking sheets with nonstick cooking oil spray.

Scoop out 1-inch balls of dough and transfer them to the prepared baking sheets, spacing them about 3 inches apart. Press down on the top of each ball to flatten it slightly. Bake for 12 to 14 minutes or until evenly browned. (The cooking time will vary if you make the dough balls larger or smaller.) Transfer the cookies to wire racks to cool completely before assembling the sandwiches.

For the filling: Place the cream cheese in a bowl and use a spoon or flexible spatula to stir and soften it further. Add the preserves and stir to incorporate. Invert half of the cookies so the flat side is facing up, and spoon a small mound of filling onto each cookie. Top each with one of the remaining cookies, flat side down.

Nutritional Facts

Calories per sandwich cookie: 460

Total Fat: 23g; 35% Daily Value

Saturated Fat: 13g; 65% Daily Value

Cholesterol: 50mg; 17% Daily Value

Sodium: 180mg; 8% Daily Value

Total Carbohydrates: 62g; 21% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: 38g

Protein: 5g

From Kate Jansen, pastry chef at Willow restaurant in Arlington. Tested by Dean Felten.

Flooded Butter Cookies

By starting with chilled butter, pastry chef Tiffany MacIsaac of Birch and Barley makes a dough that can be baked right away. If your kitchen is warm, though, it's best to refrigerate the dough for 20 minutes before cutting it into shapes for baking.

Make Ahead: The dough can be refrigerated for up to 3 days or frozen for up to 1 month. Undecorated cookies can be frozen for up to 1 month. Decorated cookies can be stored in an airtight container at room temperature for up to 10 days.

SERVINGS: 2.5 - 3 DOZEN

INGREDIENTS

For the cookies

- 3 1/2 to 4 cups flour, plus more for rolling

- 1 1/4 cups plus 1 tablespoon sugar

- Generous 1/4 teaspoon salt

- 15 tablespoons (1 stick plus 7 tablespoons) chilled unsalted butter, cut into small dice

- 3 tablespoons cream cheese, at room temperature, plus more as needed

- 1/2 teaspoon vanilla extract

For the icing

- 4 cups confectioners' sugar, plus more as needed

- 4 large egg whites, preferably from pasteurized eggs such as Davidson’s brand

- Food color paste or liquid

DIRECTIONS

For the cookies: Combine 3 1/2 cups of the flour, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer, beating on low speed to incorporate.

Add the chilled diced butter and beat on low speed until thoroughly incorporated and the mixture is sandy, then add the cream cheese and vanilla extract; beat on low speed for 3 or 4 minutes, until the dough begins to clump together and form a firm ball. If the dough does not come together, add cream cheese in 1-teaspoon increments or more flour as needed.

Divide the dough in half and wrap each portion in plastic wrap. If the dough is soft, refrigerate for 20 minutes.

When ready to bake, preheat the oven to 300 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Lightly flour a work surface. Working with one portion of dough at a time, roll out the dough to a thickness of slightly less than 1/4 inch. Use cookie cutters to cut out shapes; the dough can be rerolled as needed (refrigerate it if it becomes soft). Bake 1 sheet at a time for 12 to 15 minutes; the cookies will be just set and will not be browned.

Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat to use all of the dough.

While the cookies are cooling, make the icing: Combine the confectioners' sugar and 3 of the egg whites in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to incorporate, then on high speed for about 3 minutes to form a fairly stiff icing.

Divide the icing among several disposable plastic cups. Use a toothpick to add different food coloring paste or liquid to the portions, mixing to achieve the desired tints. Cover the cups with dampened paper towels to keep the mixtures from drying out.

Divide the remaining egg white among the cups with colored frostings, mixing to achieve an icing that is spreadable when poured. Transfer the colors to individual squeeze bottles or pastry bags fitted with medium-size round tips. (Alternatively, the icing can be placed into small resealable plasic food storage bags. Work the air out of the bag and seal, then cut off 1/4 inch from a bottom corner of the bag to use for piping.)

Pipe outlines of desired designs onto each cooled cookie. Once the outline is set (this can take from 15 minutes to 30 minutes, depending on how much of the last egg white was added to each color), flood between the outlines with more icing. Let dry in a cool place; the icing could take as long as 12 hours to set. Store in an airtight container for up to 10 days.

Nutritional Facts

Calories per decorated cookie (based on 36):164

Total Fat: 5g; 8% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 14mg; 5% Daily Value

Sodium: 26mg; 1% Daily Value

Total Carbohydrates: 28g; 9% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 18g

Protein: 2g

Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington. Tested by Bonnie S. Benwick.

Pine Nut Shortbread With Goat Cheese Spread and Balsamic Glaze

Each cookie yields a complete, sophisticated bite, with complementary flavors and textures; see VARIATIONS, below.

The figs need to macerate for 1 to 2 hours. The dough needs to rest in the refrigerator for at least 30 minutes. The cutout cookies need to be refrigerated for 15 minutes before baking. The spread can be refrigerated up to 2 days in advance. It’s best to assemble the cookies just before serving.

Make Ahead: All of the components (pine nut shortbread cookie dough, toasted pine nuts, goat cheese spread, balsamic reduction, rehydrated figs) can be prepared days in advance.

SERVINGS: 26 cookies

INGREDIENTS

For the figs

- 1 cup port wine

- 1/2 cup water

- 3/4 cup granulated sugar

- Two 3-inch cinnamon sticks

- 5 allspice berries

- 7 to 8 plump dried figs

For the cookies

- 1/4 cup pine nuts, plus 3 tablespoons, whole and toasted, for garnish (see NOTE)

- 8 tablespoons (1 stick) unsalted butter, at room temperature

- 1/4 cup granulated sugar

- 1/4 teaspoon vanilla extract

- 1 1/4 cups flour, plus more for the work surface

- Small pinch salt

For the spread

- 4 ounces soft goat cheese

- 1 tablespoon confectioners' sugar

- 1 tablespoon regular or low-fat milk

- 1/4 teaspoon vanilla extract

For the glaze

- 1 cup balsamic vinegar

- 3 tablespoons granulated sugar

DIRECTIONS

For the figs: Combine the port, water, sugar, cinnamon sticks and allspice in a small saucepan over medium heat. Once it starts to bubble at the edges, cook for 5 minutes, then reduce the heat to medium-low and cook for 8 to 10 minutes to form a slightly reduced syrup. Remove from the heat.

Add the dried figs; cover and macerate for 1 to 2 hours. If your saucepan is so shallow that it doesn't allow for the syrup to cover the figs, transfer the figs and syrup to a smaller, deep container.

For the cookies: Pulse the 1/4 cup of pine nuts in a food processor until finely ground.

Combine the butter, granulated sugar and vanilla extract in the bowl of a stand mixer or hand-held electric mixer on medium speed to form a lightened, smooth and fluffy mixture. Stop to scrape down the sides of the bowl.

On low speed, gradually add the flour and salt; beat until thoroughly incorporated. Add the ground pine nuts; beat to form a smooth dough. Flatten the cookie dough into a disk; wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 325 degrees. Line two baking sheets with silicone liners or parchment paper.

Spread the 3 tablespoons of whole pine nuts on one of the baking sheets; toast in the oven for 8 to 12 minutes, shaking them once or twice to promote even browning. Cool to room temperature.

Unwrap the cookie dough and cut it in half. Work one half of the dough with your hands until it's pliable, but not so much that it becomes too soft and warm. Sprinkle flour over the work surface, then place the dough on it. Roll out to a thickness of 1/4 inch to 1/8 inch, sprinkling additional flour as needed and turning dough 90 degrees after each time it’s rolled so that it doesn't become stuck to the surface. (An offset spatula or a bench scraper will allow you to do that easily).

Make cutout cookies by pressing a medium-size fluted cutter into the rolled dough. Place the cut-out pieces on the prepared baking sheets. Refrigerate for about 15 minutes so the dough becomes chilled. Repeat steps 2 and 3 with the second half of the dough. The dough can be re-rolled two or three times.

Preheat the oven to 350 degrees. Bake one sheet at a time for 8 to 10 minutes. The cookies will remain pale but will feel dry to the touch. Transfer the cookies to a wire rack to cool.

Meanwhile, make the spread: Combine the goat cheese, confectioners' sugar, milk and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed to achieve a smooth, spreadable consistency. Transfer to a bowl and cover with plastic wrap.

For the glaze: Heat the balsamic vinegar in a medium saucepan over medium-high heat. Once it starts to boil, reduce the heat to low. Stir in the granulated sugar; once it has dissolved, cook, stirring occasionally, for 45 to 50 minutes, until the liquid is syrupy and has reduced by about three-quarters. Cool to room temperature.

When ready to assemble, remove the figs from the port syrup solution and drain them, reserving the syrup if desired. For easy slicing, freeze the drained figs for about 10 minutes before cutting them into thin slices.

Use a round-edged knife to distribute goat cheese spread on top of each cookie. Arrange a few thin slices of fig on each one, then drizzle the glaze over them. Garnish with a few toasted pine nuts. You'll have glaze left over, and you might have a little extra goat cheese spread as well.

NOTE: Toast the 3 tablespoons of pine nuts in a small dry skillet over medium-low heat until golden brown and fragrant, shaking the pan to keep the nuts from scorching. Cool completely before using.

VARIATIONS: If rolling out the dough seems like a tedious step and/or if you don't have a rolling pin or cookie cutters, you could also shape the cookie dough into a log that’s about 1 1/2 inches in diameter, freeze it until it becomes chilled and hard, and cut the cookie log into thin slices. You can then place the sliced cookies onto a baking sheet that has been lined with parchment paper and bake them.

When fresh figs are in season, use those instead of dried; no need to macerate them.

Adapted from Vanessa E. Ochotorena, a pastry cook at Ripple in Cleveland Park, and the founder of www.sweet-lab.com. Tested by Becky Krystal.

Good and Easy Rolled Sugar Cookies

These are good, basic sugar cookies that you can decorate for any occasion. The dough is easy to mix and cut out, and the cookies are pleasingly crisp.

Make Ahead: The dough needs to chill in the refrigerator for at least 45 minutes or in the freezer for 25 minutes.

Storage Notes: The dough can be wrapped and frozen for up to 2 months.

SERVINGS: 40 - 50

Yield: cookies (2 3/4 inches to 3 1/4 inches wide)

INGREDIENTS

- 24 tablespoons (3 sticks) unsalted butter , slightly softened

- 1 2/3 cups sugar

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 2 large eggs, at room temperature

- 1 tablespoon vanilla extract

- 1/4 teaspoon almond extract or lemon extract (optional)

- 4 1/4 cups unbleached flour, plus more as needed

- Water

- Store-bought or homemade, as desired

DIRECTIONS

Beat together the butter, sugar, baking powder and salt in the bowl of a stand mixer on medium speed until very light and fluffy, about 3 minutes. Beat in the eggs, vanilla extract and the almond extract, if using, until smooth and well blended, stopping the mixer to scrape down the sides of the bowl as needed.

Reduce the speed to low and gradually beat in about half of the flour. Beat or stir in the remaining flour to form a smooth, slightly stiff dough. If it is very soft, beat or stir in up to 4 more tablespoons of flour; if it is too dry to hold together, beat or stir in a little water, 1 teaspoon at a time. Let the dough stand for 5 to 10 minutes to firm up a bit.

Divide the dough into thirds. Place 1 portion of dough between 2 sheets of parchment or wax paper and roll out to a scant 1/4-inch thickness; check the underside and smooth out any wrinkles. Repeat to roll out the remaining 2 pieces of dough. Stack the 3 dough portions, still with their paper, on a baking sheet and refrigerate for about 45 minutes or until cold and firm; or freeze for about 25 minutes. (Alternatively, divide the dough into three pieces, wrap well and freeze for up to 2 months. Defrost overnight in the refrigerator.)

When ready to bake, position a rack in the middle of the oven and preheat to 350 degrees. Spray several large baking sheets with nonstick cooking oil spray.

Working with one portion of dough at a time and leaving the remainder in the refrigerator, place the wrapped dough on a work surface. Gently peel away the top sheet of paper, then pat it back into place. Invert the dough and peel off and discard what is now the top sheet of paper. Use 2 3/4-to-3 1/4-inch cutters to cut out the dough into your desired shapes. If at any point the dough softens too much to handle easily, return it to the refrigerator until firm again. Use a metal spatula to carefully transfer the cookies to the baking sheets, spacing them about 1 1/4 inches apart. Repeat to use all of the dough, re-rolling any scraps and refrigerating them until they are firm enough to cut out. If desired, add sprinkles or decorating sugars.

Bake 1 sheet at a time for 8 to 11 minutes or until the cookies are faintly colored on top and slightly darker at the edges, rotating the pan front to back about halfway through baking. Transfer the baking sheet to a cooling rack for several minutes, then use a spatula to transfer the cookies to the rack. Allow to cool completely before adding glaze, sprinkles or other decorations.

Nutritional Facts

Calories per cookie (based on 50): 120

Total Fat: 6g; 9% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 25mg; 8% Daily Value

Sodium: 35mg; 1% Daily Value

Total Carbohydrates: 15g; 5% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 7g

Protein: 1g

Adapted from Simply Sensational Cookies, by Nancy Baggett (Wiley, 2012). Tested by Nicole Schofer.

Sugar Cookie Tree

Ask three cookie designers for their favorite sugar cookie recipe, and you'll get three different answers. This one is designer Gail Dosik's favorite, which is tasty yet sturdy enough for stacking. Food coloring added to the dough lends a new dimension to decorated cookies.

Because liquid food coloring can affect the cookies' flavor, Dosik likes to use Americolor brand food coloring gel, which is available at baking supply/crafts stores and via Amazon.com. It's best to use food-safe gloves when kneading the food coloring gel into the dough.

You'll need a set of seven plain round, fluted or crinkled-edge cookie cutters in 7 graduated sizes (they often come in sets of 12) and a 2-ounce squeeze bottle or a 12-inch-long disposable pastry bag fitted with a coupler and plain round pastry tip #2, for "gluing" the stacked cookies together. The equipment is available at baking supply/crafts stores.

Pasteurized eggs are available at some Harris Teeter stores; look for Davidson's brand.

Make Ahead: The dough can be frozen for up to 1 month; do not refrigerate. Undecorated, baked cookies can be frozen for up to 4 weeks in airtight containers, with double layers of parchment between the layers of cookies. Defrost at room temperature in the wrapping so the condensation forms on the parchment rather than on the cookie. The icing can be refrigerated in an airtight container for several days; stir before using.

SERVINGS: 16 - 17

Yield: cookies (Makes enough for one tree)

INGREDIENTS

For the cookies

- 3 1/2 cups (18 ounces) unsifted flour

- 2 1/2 teaspoons baking powder

- 1 teaspoon fine sea salt

- 16 tablespoons (2 sticks) unsalted butter, at room temperature

- 1 1/3 cups (9 ounces) sugar

- 1 large egg

- 2 tablespoons heavy cream

- 1 1/4 teaspoons vanilla extract

- 1/8 teaspoon red food coloring gel, plus 1/8 and up to 1/4 teaspoon leaf-green food coloring gel, preferably Americolor brand (see headnote)

For the icing

- 1 pound confectioners' sugar

- 3 ounces pasteurized egg whites, from about 2 eggs (may substitute reconstituted egg white or meringue powder; see headnote)

- 1 tablespoon fresh lemon or lime juice

- Water

DIRECTIONS

For the cookies: Prepare 6 sheets of parchment paper about 18 by 13 inches (baking sheet size).

Whisk together the flour, baking powder and salt in medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until well incorporated, then stop to scrape down the sides of the bowl.

Add the egg, heavy cream and vanilla extract; beat on medium speed until well incorporated, then stop to scrape down the bowl.

Add the flour mixture in thirds, beating on low speed until well combined after the first two additions and stopping to scrape down the bowl after each addition. After the remaining flour is added, beat on low speed until just incorporated. The dough will pull away from the sides of the bowl and be soft yet very pliable.

Transfer a little less than one-third of the dough to a medium bowl or a nonporous surface. Add the 1/8 teaspoon of the red food coloring gel; knead (preferably wearing food-safe gloves) until the color is fully incorporated.

Sandwich the red dough between two sheets of the parchment paper. Roll out the red dough as thin as possible (1/8 inch). Transfer to the freezer (with the parchment on top and bottom) for at least 30 minutes and up to several hours before cutting out cookies.

Add 1/8 teaspoon of the leaf-green food coloring gel to the remaining dough in the mixing bowl; beat on medium-low speed to incorporate, adding as much of the remaining 1/4 teaspoon as needed.

Transfer the green dough to a work surface and divide in half. Sandwich each half of green dough between the remaining parchment sheets, and roll out to a thickness of 1/8 inch. Transfer to the freezer for at least 30 minutes before cutting out the cookies.

Position oven racks in the upper and lower portions of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper.

For a cookie tree using round or fluted shapes, you’ll need to cut out a total of 17 cookies: seven pairs of graduated sizes in green (with the largest being 3 1/2 inches) and three 2-inch red cookies, for the base.

Remove sheet of frozen dough from freezer and peel off both sides of parchment paper, then lay the dough back down on one piece of the parchment. Cut the cookies while dough is frozen, and place on the parchment-lined baking sheet spaced at least 3/4 inch apart. If the dough defrosts too much, cover with the parchment and freeze until the dough is firm again.

When the baking sheets are filled, bake the cookies for 7 or 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 9 minutes, removing smaller cookies that might be done sooner, until barely browned on the edges.

Transfer the cookies to a wire rack to cool completely before decorating.

For the icing: Working in batches, combine the confectioners’ sugar and egg whites in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed until all is well blended. Add the lemon or lime juice, beating so the icing is smooth and fluffy and holds a soft peak. The yield is about 2 1/2 cups, about half of which is used in this recipe. This is the stiff version of the icing, which will be used for piping.

Transfer about 4 tablespoons of the icing to a container with a tight-fitting lid. Stir in enough red food coloring gel to make a nice, bright red but not so much that the consistency gets too thin; this should remain fairly stiff. Cover until ready to use.

Add water by the teaspoonful to the remaining icing in the bowl and enough green food coloring gel to achieve a "flood" consistency. The trail of a knife drawn through the icing in the bowl should disappear quickly after 5 to 7 seconds. Cover the bowl with a dampened dish towel until ready to use. (Exposed royal icing will begin to crust over, rendering it lumpy and difficult to apply, and the final product will be uneven.)

To assemble: Pair the sets of cookies for each tier of the tree (seven sets of 2) and for the base (3).

Apply a small squeeze of the red icing at the center of the first of the three base cookies. Be careful with quantity, as you don't want any icing to seep out of the cookie stack. Top with a second cookie, making sure they are centered. Add a small quantity of icing and top with the third cookie, making sure the base is lined up and straight. Let this sit for about 1 hour to dry.

Starting with the largest set (bottom of tree), apply a small amount of the green (flood consistency) icing to the center of the first cookie, again taking care not to use too much icing. Top with its same-size mate, making sure it’s centered. Repeat with the 6 remaining tiers. Let this dry for about 1 hour.

Apply a small amount of either color icing to the center of the base stack. Attach the bottom (largest) tier of the tree, making sure it is centered. Repeat with the remaining tiers. Let this assembly dry for about 1 hour before adding any final decorations.

Fill the squeeze bottle or the pastry bag about halfway full with the red (stiff consistency) icing for decorating. Pipe small dots or swags as desired (see accompanying video).

From cookie designer and Washington native Gail Dosik, a.k.a. One Tough Cookie, who blogs at onetoughcookienyc.com. Tested by Lucy Shackelford.

Chocolate Cookies

Salty Chocolate Nutella Thumbprints

These salty, sweet cookies are a go-to party recipe for Jenna Huntsberger and Stephanie Willis of Whisked! Guests find the Nutella centers irresistible.

To get the butter to the right consistency, Huntsberger leaves it on the counter the night before she makes these cookies.

Make Ahead: Unbaked, scooped cookies stored in an airtight container will keep for up to 1 week in the refrigerator or 1 month in the freezer. Baked and filled cookies can be stored in an airtight container at room temperature for up to 3 days.

SERVINGS: 30 - 35 COOKIES

INGREDIENTS

- 2 cups (10 ounces) flour

- 1 cup plus 1 tablespoon (3.2 ounces) natural unsweetened cocoa powder, sifted

- 2 teaspoons kosher salt

- 16 tablespoons (2 sticks) unsalted butter, at a very soft room temperature (see headnote)

- 1 1/3 cups (9 ounces) sugar, plus 1 cup for finishing the cookies

- 2 large egg yolks, at room temperature

- 2 tablespoons heavy cream

- 2 teaspoons vanilla extract

- 1 cup Nutella (chocolate hazelnut spread)

DIRECTIONS

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or a silicone liner.

Whisk together the flour, cocoa powder and salt in a small bowl.

Combine the butter and 1 1/3 cups of sugar in the bowl of a stand mixer or hand-held electric mixer. Beat for about 2 minutes on low speed, until fluffy, then add the egg yolks, cream and vanilla extract; beat on low speed until combined. Add the flour mixture and beat until just incorporated.

Place the remaining cup of sugar in a shallow bowl.

Scoop 30 to 35 heaping tablespoons of dough onto the baking sheets. Shape each mound of dough into a ball, then roll it in the remaining sugar to coat evenly. Space the balls 2 inches apart on the baking sheets, then use your thumb to make an indentation in the top of each cookie, gently flattening the cookies a bit as you work.

Bake one sheet at a time for 10 minutes or until the edges are just set; the tops of the cookies will be soft. (If the indentations have lost definition, press the centers again immediately after you remove the cookies from the oven.) Transfer the baking sheet to a wire rack to cool. Pipe or spoon the Nutella into the center of each cookie while the cookies are still slightly warm.

Serve or store once the Nutella centers have slightly set.

Nutritional Facts

Calories per cookie (based on 35): 160

Total Fat: 8g; 12% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 25mg; 8% Daily Value

Sodium: 140mg; 6% Daily Value

Total Carbohydrates: 20g; 7% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 12g

Protein: 2g

From Huntsberger and Willis, of Whisked! in Washington. Tested by Julia Beizer.

Oaxacan Chocolate Cookies

Don't confuse dark Mexican chocolate with the disks of drinking chocolate. The dark chocolate is rich and has fruity and floral flavors that, along with the cinnamon, are big parts of the Oaxacan profile. The mezcal gives the cookie a bit of a smoky edge, but you won't taste the alcohol.

Make Ahead: The dough needs to be wrapped and refrigerated for at least 1 hour and up to 2 weeks; it can be frozen for up to 1 month. The baked cookies can be stored in an airtight container at room temperature for up to 5 days or wrapped and frozen for up to 1 month.

SERVINGS: 40 COOKIES

INGREDIENTS

- 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature

- 8 ounces light brown sugar

- 1/2 cup granulated sugar

- 1 teaspoon kosher salt

- 2 teaspoons mezcal, preferably Del Maguey Vida brand

- 2 1/2 cups flour

- 13 tablespoons cocoa powder

- 1 tablespoon baking soda

- 1/4 teaspoon ground Mexican cinnamon

- 10 1/2 ounces 66 percent cacao dark chocolate (preferably Mexican)

- 1 large egg, beaten

- Sea salt, for sprinkling

DIRECTIONS

Combine the butter, the sugars, salt and mezcal in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed to form a creamy mixture. Sift together the flour, cocoa powder, baking soda and cinnamon into a medium bowl and stir to combine. Chop the chocolate into pebble-size pieces.

Use a flexible spatula to fold the flour mixture into the butter mixture, then fold in the chopped chocolate until well combined.

Divide the dough into two logs about 20 inches long. Wrap in wax paper and refrigerate for at least 1 hour. At this point, the dough can be refrigerated for up to 2 weeks; or it can be wrapped in plastic wrap and frozen for up to 1 month.

When ready to bake, position oven racks in the upper and lower thirds of the oven and preheat to 325 degrees. Grease two baking sheets with nonstick cooking oil spray.

Cut the dough into 1-inch-thick slices and transfer them to the prepared baking sheets, spacing them about 2 inches apart. Bake for 7 minutes, then rotate the baking sheets top to bottom and front to back and bake for 7 minutes. Remove the baking sheets from the oven and brush the tops of the cookies with the beaten egg, then sprinkle a little sea salt on each cookie. Return the cookies to the oven and bake for 2 minutes. Let the cookies rest on the baking sheets for 3 minutes, then transfer them to wire racks and cool completely before storing in airtight containers.

Nutritional Facts

Calories per cookie: 160

Total Fat: 10g; 15% Daily Value

Saturated Fat: 6g; 30% Daily Value

Cholesterol: 20mg; 7% Daily Value

Sodium: 200mg; 8% Daily Value

Total Carbohydrates: 18g; 6% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 10g

Protein: 2g

Adapted from Jose Andres's Oyamel restaurant in Penn Quarter. Tested by Jim Webster.

Viennese Chocolate Pepper Cookies

Freshly ground black pepper adds an exotic flavor to these thin, attractive chocolate cookies and is a sure conversation-starter.

SERVINGS: 3 DOZEN

INGREDIENTS

- 1 1/2 cups flour, plus additional for dusting the work surface

- 3/4 cup cocoa powder preferably Dutch-process

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1 1/2 sticks (6 ounces) cool, unsalted butter, cut into small pieces

- 1 cup sugar

- 1 1/4 teaspoons freshly ground black pepper

- 1/4 teaspoon ground allspice

- 1 large egg, at room temperature

- 2 teaspoons vanilla extract

- 2 tablespoons confectioners' sugar

DIRECTIONS

In a medium bowl, mix the flour, cocoa powder, baking powder and salt until well combined. Set aside.

Using a stand mixer on medium speed, soften the butter, about 1 minute. Add the sugar and beat until light and fluffy, if still a little gritty, about 2 minutes. Beat in 3/4 teaspoon of the pepper and the allspice. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until smooth, about 1 minute. Reduce speed to low and stir in the flour mixture, just until combined.

Lightly dust the work surface with flour and turn the dough onto it. Roll gently into a 9-inch log, wrap in plastic and refrigerate until firm, about 3 hours.

Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper or Silpat liner.

Slice the log into 1/4-inch-thick pieces and place them about 1 inch apart on the prepared baking sheets. Bake for 6 minutes, then rotate the baking sheets top to bottom and front to back. Bake for about 6 more minutes, or until the cookies are slightly puffed and the tops feel springy. Cool for 2 minutes on the baking sheets, then transfer the cookies to racks to cool completely.

In a small bowl, mix the confectioners' sugar with the remaining 1/2 teaspoon black pepper. After all of the cookies are cooled, sift the sugar-pepper mixture over the cookies through a fine-mesh strainer. Store in an airtight container at room temperature between layers of wax paper for up to 5 days or freeze for up to 3 months.

Nutritional Facts

Calories per cookie: 100

Total Fat: 5g; 8% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 17mg; 6% Daily Value

Sodium: 37mg; 2% Daily Value

Total Carbohydrates: 12g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: n/a

Protein: 1g

Adapted from The Ultimate Chocolate Cookie Book, by Bruce Weinstein (Morrow, 2004). Tested by Bonnie S. Benwick.

Chocolate Rum Balls

This is a twist on the grown-up cookie that completes any holiday assortment.

Make Ahead: The rum balls can be stored in an airtight container in the refrigerator or at room temperature for up to 10 days.

SERVINGS: 36-42 balls

INGREDIENTS

- 2 cups chocolate wafer crumbs (from 1 box of 9 ounces)

- 1 cup confectioners' sugar

- 2 cups toasted, finely chopped almonds (see NOTE)

- 2 tablespoons unsweetened cocoa powder

- 3 tablespoons maple syrup

- 1/3 to 1/2 cup dark rum

DIRECTIONS

Combine the chocolate wafer crumbs, sugar, half of the almonds, the cocoa powder, maple syrup and rum (to taste) in a mixing bowl to form a well-blended, firm dough.

Place the remaining nuts in a bowl.

Roll the dough into 36 to 42 balls (depending on how big you'd like them to be), then roll them in the nuts to coat evenly. Store in an airtight container.

NOTE: Toast the nuts in a dry skillet over medium-low heat until golden brown and fragrant, shaking the pan frequently to avoid scorching. Cool completely before using.

Nutritional Facts

Calories per ball (based on 42): 70

Total Fat: 4g; 6% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 30mg; 1% Daily Value

Total Carbohydrates: 9g; 3% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 5g

Protein: 1g

Adapted from The Wellesley Cookie Exchange Cookbook, edited by Susan Mahnke Perry (Dodd, Mead, 1986). Tested by Bonnie S. Benwick.

Chocolate Crackle Cookies

These might look like other cookies you've tried, but they have an especially rich chocolaty flavor.

The recipe can be halved easily.

Make Ahead: The dough needs to be refrigerated overnight. The cookies can be stored in an airtight container for up to 2 weeks.

SERVINGS: 72 COOKIES

INGREDIENTS

- 3 cups semisweet chocolate morsels

- 3 cups packed light brown sugar

- 1 cup vegetable oil

- 6 large eggs, at room temperature

- 1 1/2 teaspoons vanilla extract

- 3 cups flour

- 1 tablespoon baking powder

- 1 teaspoon salt

- 1 1/2 cups walnut pieces, toasted (see NOTE)

- 1/3 cup confectioners' sugar, for rolling

DIRECTIONS

Place about 2 inches of water in a large saucepan over medium heat. Combine the chocolate, brown sugar and oil in a heatproof bowl wide enough to sit over the opening of the saucepan. Melt the mixture, stirring occasionally, then remove from the heat. Stir in the eggs and vanilla extract, mixing until well incorporated.

Combine the flour, baking powder and salt on a piece of wax paper or parchment paper. Gradually add to the bowl, stirring, then add the walnut pieces. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees. Line 2 baking sheets with silicone liners or parchment paper. Spread the confectioners' sugar in a wide, shallow bowl or in a resealable plastic food storage bag.

Scoop the dough into small balls; drop them into the confectioners' sugar and gently roll to coat evenly. Arrange on the baking sheet spaced about 2 inches apart. Use your hand to flatten them slightly. Bake one sheet at a time for 12 to 15 minutes; the cookies will be soft and appear slightly cracked. (Do not overbake, or the cookies will become too crunchy once they have cooled.) Allow the cookies to cool completely before serving or storing. Repeat to use all of the dough.

NOTE: Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, until fragrant. Let cool before using.

Nutritional Facts

Calories per cookie: 150

Total Fat: 8g; 12% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 20mg; 7% Daily Value

Sodium: 125mg; 5% Daily Value

Total Carbohydrates: 20g; 7% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 15g

Protein: 2g

From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria. Tested by Lucy Shackelford.

Gluten-Free Cookies

Spiced Apple Crumb Bars

A brown sugar shortbread is the base for these easy, gluten-free bars. Because they are reminiscent of a pie, feel free to serve with a scoop of ice cream.

Make Ahead: The bars can be stored in an airtight container between layers of wax paper for up to 1 week. They can be frozen for up to 1 month.

SERVINGS: 12-24 servings; makes large or 24 small bars

INGREDIENTS

For the base

- 16 tablespoons (2 sticks) unsalted butter, at a cool room temperature

- 1 cup packed light brown sugar

- 1 cup millet flour

- 1 cup sweet white rice flour

- 1 cup tapioca starch

- 1/2 teaspoon kosher salt

For the filling

- 3 pounds tart green apples, such as Granny Smith

- 1 1/3 cups packed light brown sugar

- 1/4 cup tapioca starch

- 2 teaspoons ground cinnamon

- 1/2 teaspoon ground ginger

- 1/4 teaspoon freshly grated nutmeg

- 1/4 teaspoon ground cardamom

- 1/4 teaspoon ground cloves

- 1/4 teaspoon kosher salt

- 1 1/2 teaspoons fresh lemon juice

- 1 teaspoon vanilla extract

DIRECTIONS

For the base: Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking pan with gluten-free cooking oil spray, then line with parchment paper.

Beat the butter in the bowl of a stand mixer or hand-held electric mixer on low, then high speed until lightened and creamy. Stop to scrape down the bowl.

Add the brown sugar; beat on medium speed until the mixture is fluffy and several shades lighter. Stop to scrape down the bowl.

Combine the flours, tapioca starch and salt on a piece of wax paper.

On low speed, add half of the flour mixture to the butter mixture, beating until well incorporated, then add the remaining flour mixture to form a soft dough.

Divide the dough into thirds, reserving one-third for the topping. Press the remaining two-thirds of the dough evenly into the baking pan. Bake for 40 to 45 minutes, until lightly golden brown and just set to the touch.

Meanwhile, make the filling: Peel and core the apples, then cut them into 1/4-inch pieces, placing them in a large saucepan as you work. (If you're worried about the apples getting discolored, submerge them in water until you're finished prepping all of the apples, then drain thoroughly.) Stir in the brown sugar, tapioca starch, cinnamon, ground ginger, nutmeg, cardamom, cloves, salt, lemon juice and vanilla extract. Cook over medium-low heat, stirring occasionally, for about 15 minutes or until the apples start to caramelize a bit.

Spread the filling over the shortbread base. Crumble the reserved one-third of the dough evenly over the filling. Bake for 15 to 20 minutes, until the top is just set and lightly golden.

Cool completely before serving or storing.

Nutritional Facts

Calories per bar (based on 24): 240

Total Fat: 8g; 12% Daily Value

Saturated Fat: 5g; 25% Daily Value

Cholesterol: 20mg; 7% Daily Value

Sodium: 70mg; 3% Daily Value

Total Carbohydrates: 43g; 14% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: 26g

Protein: 1g

Adapted from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle, by Kyra Bussanich (Ten Speed Press, 2013). Tested by Bonnie S. Benwick.

Frosted Spice Cookies

The warm, spicy flavors of these gluten-free cookies make them especially good at holiday time.

The recipe calls for a sorghum blend, which is the recipe author's mixture of sorghum flour, potato starch or cornstarch and tapioca flour. The blend recipe yields 4 cups, twice as much as you need to make these cookies. The remaining mixture can be stored in an airtight container and frozen for up to 3 months. Xanthan gum is available at health-food stores and Whole Foods Markets.

Unsalted butter may be substituted for the vegan margarine.

Make Ahead: The dough must be refrigerated for 2 hours before baking. The frosted cookies can be stored in an airtight container at room temperature for up to 2 days. The unfrosted cookies can be frozen for up to 1 month (frosted cookies do not freeze well).

SERVINGS: 24 COOKIES

INGREDIENTS

For the sorghum blend

- 1 1/2 cups sorghum flour, such as Bob's Red Mill brand

- 1 1/2 cups potato starch or cornstarch

- 1 cup tapioca flour

For the cookies

- 8 tablespoons vegan margarine, such as Earth Balance Natural Buttery Spread, at room temperature

- 1/2 cup sugar plus 2 tablespoons for rolling

- 1/2 cup packed light brown sugar

- 1 large egg

- 2 teaspoons vanilla extract

- 2 cups sorghum blend (see headnote; first 3 ingredients)

- 1 teaspoon xanthan gum

- 1 1/2 teaspoons ground cinnamon

- 1 teaspoon ground ginger

- 1/2 teaspoon freshly grated nutmeg

- 1/2 teaspoon baking powder

- 1/2 teaspoon salt

- 1/4 tablespoon ground allspice

- 1/4 teaspoon ground cloves

For the frosting

- 1 cup confectioners' sugar

- 1 tablespoon water, or as needed

- 1 teaspoon salted vegan margarine, such as Earth Balance brand, at room temperature

- 1/2 teaspoon vanilla extract

DIRECTIONS

For the sorghum blend: Whisk together the sorghum flour, potato starch or cornstarch and the tapioca flour in a container with a tight-fitting lid.

For the cookies: Combine the vegan margarine, 1/2 cup of the sugar and the brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on low speed for 1 to 2 minutes, until smooth. Add the egg and vanilla extract, mixing to incorporate, then gradually add the sorghum blend, xanthan gum, cinnamon, ginger, nutmeg, baking powder, salt, allspice and cloves. Beat on low speed just until blended. Gather the dough into a ball and knead it with your hands until it is smooth. Flatten it into a disk, wrap in plastic wrap and refrigerate for 2 hours.

Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line two 15-by-10-inch baking sheets (not nonstick) with parchment paper.

Spread the remaining 2 tablespoons of sugar on a plate. Use wet hands or a No. 50 metal ice cream scoop to shape the dough into 1 1/2-inch balls; roll the balls in the sugar, then place them 2 inches apart on the baking sheets. Bake for 6 to 7 minutes, then rotate the sheets top to bottom and front to back. Bake for 6 to 8 minutes, until the cookies are golden brown. Let the cookies cool on the sheets for 2 to 3 minutes, then transfer them to a wire rack to cool completely. (At this point, the unfrosted cookies can be stored in an airtight container for 2 days or can be wrapped well and frozen for up to 1 month.

For the frosting: Whisk together the confectioners' sugar, water, vegan margarine and vanilla extract in a medium bowl until very smooth. Add sugar or water as needed to achieve a spreadable consistency. Use a rounded or offset knife to spread the top of each cookie with a scant teaspoon of frosting, then transfer the cookies to a wire rack until the frosting has set.

Nutritional Facts

Calories per cookie: 131

Total Fat: 5g; 8% Daily Value

Saturated Fat: 1g; 5% Daily Value

Cholesterol: 9mg; 3% Daily Value

Sodium: 99mg; 4% Daily Value

Total Carbohydrates: 25g; 8% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: n/a

Protein: 1g

Adapted from 1,000 Gluten-Free Recipes, by Carol Fenster (John Wiley and Sons, 2008). Tested by Randy Richter.

White Chocolate-Apricot Almond Balls

These are no-bake, gluten-free and bite-size, just right for a small something sweet after dinner.

Make Ahead: The balls can be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.

SERVINGS: 24 COOKIES

INGREDIENTS

- 1 cup whole blanched almonds

- 2/3 cup confectioners' sugar

- 12 ounces (about 2 cups) dried unsulphured unsweetened apricots

- 2 tablespoons light or dark rum (may substitute orange juice)

- Freshly grated zest from 1 large orange (2 to 2 1/2 teaspoons)

- 1 teaspoon vanilla extract

- 3 1/2 ounces gluten-free white chocolate bar, such as Organica, broken into 1/4-inch chunks

DIRECTIONS

Combine the almonds and confectioners' sugar in the bowl of a food processor; process until the almonds are finely ground. Add the apricots and pulse until the fruit is finely chopped.

Add the rum, orange zest, vanilla extract and white chocolate. Pulse until the mixture is just blended.

Spray the palms of your hands with nonstick cooking oil spray, then use your hands to form 24 one-inch balls. Place in a container that is large enough for the balls to fit in a single layer. Cover and refrigerate for up to 2 days, or freeze for up to 1 month.

Nutritional Facts

Calories per cookie: 112

Total Fat: 5g; 8% Daily Value

Saturated Fat: 1g; 5% Daily Value

Cholesterol: 1mg; 0% Daily Value

Sodium: 5mg; 0% Daily Value

Total Carbohydrates: 17g; 6% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: n/a

Protein: 2g

Adapted from 1,000 Gluten-Free Recipes, by Carol Fenster (John Wiley and Sons, 2008). Tested by Randy Richter.

Gluten-Free Chocolate Chip Cookies

"Top Chef Just Desserts" finalist Matthew Petersen serves these at CityZen and Sou'Wester restaurants in the Mandarin Oriental.

To ensure the gluten-free goodness of these cookies, use the brands specified in the ingredient list. The combination of white, milk and dark chocolate chips makes these look holiday special.

Make Ahead: The dough can be refrigerated a day in advance. The cookies can be frozen for up to 1 month.

SERVINGS: 48 COOKIES

INGREDIENTS

- 1 cup packed light brown sugar

- 1/3 cup plus 2 tablespoons granulated sugar

- 1 teaspoon kosher salt

- 16 tablespoons (2 sticks) unsalted butter, at room temperature

- 1 tablespoon vanilla extract, preferably Nielsen-Massey

- 2 large eggs, at room temperature

- 1 cup dark or semisweet chocolate chips, preferably Nestle

- 1/2 cup milk chocolate chips, preferably Nestle

- 1/2 cup white chocolate chips, preferably Nestle

- 1 cup pecan pieces (optional)

- 1 3/4 cups white rice flour, preferably Bob's Red Mill

- 3/4 cup cornstarch, preferably Hodgson Mill

- 1/3 cup plus 1 teaspoon tapioca flour, preferably Bob's Red Mill

- 1 teaspoon xanthan gum, preferably Bob's Red Mill

- 1 1/2 teaspoons baking soda, preferably Arm & Hammer

DIRECTIONS

Preheat the oven to 350 degrees. Line several baking sheets with parchment paper or silicone liners.

Combine the sugars, salt, butter and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 30 seconds, then stop to scrape down the sides of the bowl. Add the eggs one at time; beat on medium-low speed after each addition. Stop to scrape down the bowl.

Combine the three kinds of chocolate chips; reserve one-quarter of them and add the rest to the bowl. Add the pecan pieces, if using. Beat on medium-low speed for 1 minute to incorporate.

Sift together the rice flour, cornstarch, tapioca flour, xanthan gum and baking soda. Gradually add the flour mixture to the bowl; beat on low speed for about 2 minutes or just until the dough comes together.

Scoop 2-inch balls of dough onto the lined baking sheets, spaced 2 inches apart. Use some of the remaining mix of chocolate chips to stud the tops of the cookies. Bake on the middle and lower oven racks for 5 to 6 minutes, then rotate the sheets top to bottom and front to back. Bake for 5 to 6 minutes or until golden brown. (If you'd rather bake one sheet at a time, reduce the time to 9 minutes.) Transfer the cookies to a wire rack to cool. Repeat to use all of the dough and chocolate chips.

Nutritional Facts

Calories per cookie: 150

Total Fat: 7g; 11% Daily Value

Saturated Fat: 5g; 25% Daily Value

Cholesterol: 20mg; 7% Daily Value

Sodium: 95mg; 4% Daily Value

Total Carbohydrates: 21g; 7% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 12g

Protein: 0g

Adapted from Matthew Petersen, executive pastry chef at CityZen in the Mandarin Oriental hotel in Washington. Tested by Carol Blymire.

Raspberry Goat Cheese Meringues

Light, beautiful—and wheat-free.

SERVINGS: 30 SANDWICH COOKIES

INGREDIENTS

- 3 large egg whites

- 3/4 cup superfine sugar

- Pink food coloring paste (optional)

- 3 tablespoons raspberry jam

- 4 ounces goat cheese, at room temperature

DIRECTIONS

Preheat the oven to 275 degrees. Line 1 or 2 large rimmed baking sheets with parchment paper.

In the bowl of a stand mixer (with whisk attachment) on medium-high speed, beat the egg whites for a few minutes, until they are the consistency of shaving cream. Sprinkle 1 heaping tablespoon of sugar at a time over them, mixing to incorporate after each addition, until a smooth, glossy, stiff meringue forms. Add a dot of food coloring paste, if desired.

Use a dot of the meringue mixture to stick down each corner of the parchment paper on the baking sheet. Drop the mixture onto the baking sheet in 1/2-tablespoon amounts spaced 2 inches apart. Bake for 1 1/2 to 2 hours (if you are using 2 baking sheets, rotate them top to bottom and front to back halfway through the baking). The meringues should be crisp on the outside and should sound hollow when tapped on the bottom. Carefully dislodge them from the paper and rest them on their sides to cool completely.

To assemble, spread half of the meringues with the jam and the other half with the goat cheese, on their flat sides. Press each jam half against a goat cheese half, resting the cookie sandwiches on their sides. Cover and refrigerate if not serving within 1 hour. Let sit at room temperature for 30 minutes before serving.

The meringues can be stored in an airtight container for up to 2 weeks; the cookies can be assembled, covered and refrigerated a few hours before serving.

Nutritional Facts

Calories per cookie: 36

Total Fat: 1g; 2% Daily Value

Saturated Fat: 1g; 5% Daily Value

Cholesterol: 2mg; 1% Daily Value

Sodium: 20mg; 1% Daily Value

Total Carbohydrates: 6g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: n/a

Protein: 1g

Adapted from Gorgeous Cakes, by Annie Bell (Kyle Books, 2006). Tested by Bonnie S. Benwick.

Fruity Cookies

Agnes Wazenski's Applesauce Butterscotch Cookies

This low-sugar cookie gets its name from the woman who created it: the mother of a friend of cookbook author Sally Sampson. It has a strong butterscotch flavor; you could substitute nuts or dried fruit for the butterscotch chips and have a totally different-tasting cookie.

STORE: In an airtight container for up to 10 days. Baked cookies can be frozen in heavy-duty resealable plastic food storage freezer bags for up to 4 months. It's better not to freeze this dough.

SERVINGS: 36 - 48 COOKIES

INGREDIENTS

- 8 tablespoons unsalted butter or margarine, at room temperature

- 1 cup light brown sugar substitute, such as Splenda Brown Sugar Blend

- 1/2 cup sugar substitute, preferably suitable for baking, such as white Splenda Sugar Blend for Baking

- 1 1/2 cups unsweetened applesauce

- 2 large eggs, at room temperature

- 1 teaspoon vanilla extract

- 1 1/2 cups flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1 teaspoon ground cinnamon

- 1/4 teaspoon ground cloves

- 1/4 teaspoon kosher salt

- 3 cups quick-cooking oats (do not use instant)

- 3 cups (18 ounces) butterscotch chips

DIRECTIONS

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the butter and sweeteners in the bowl of a stand mixer or a hand-held mixer; beat on medium speed for several minutes until smooth and creamy. Scrape down the sides of the bowl, then add the applesauce and eggs, one at a time, then the vanilla extract, incorporating well after each addition. Scrape down the sides of the bowl and reduce the speed to low, then add the flour, baking powder, baking soda, spices and salt; mix until everything is well incorporated.

Scrape down the sides of the bowl and stop the motor. Use a spatula to gradually stir in the oats and butterscotch chips until evenly distributed.

Drop heaping teaspoonfuls of dough spaced 2 inches apart on the baking sheets; bake for about 15 minutes, until the cookie edges begin to firm up. Keep the remaining dough covered at room temperature. Let the cookies sit on the sheet for 2 minutes, then transfer them to a wire rack to cool completely. Let the baking sheet cool completely between batches; replace the parchment paper as necessary. Repeat with the remaining dough.

Nutritional Facts

Calories per cookie (based on 48): 140

Total Fat: 6g; 9% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 14mg; 5% Daily Value

Sodium: 61mg; 3% Daily Value

Total Carbohydrates: 20g; 7% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: n/a

Protein: 1g

From Cookies: 52 Easy Recipes for Year-Round Baking, by Sally Sampson (Wiley, 2007). Tested by Judy Sarasohn.

Gingerbread Pear S'mores

There's a reason why this is the signature cookie at this year's holiday ice celebration at Gaylord National Resort at National Harbor. It combines seasonal spices and an all-time campfire favorite.

We found Kraft Jet-Puffed Vanilla Mallow Bits on Amazon.com. But you can substitute mini-marshmallows by spraying a serrated knife with cooking oil spray before you chop. When used as a garnish, they melt more than the bits, but the cookies will taste just as good.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week.

SERVINGS: 24 cookies

INGREDIENTS

- 20 tablespoons (2 1/2 sticks) cold unsalted butter, cut into small cubes

- 1/2 cup sugar

- 3/4 teaspoon ground allspice

- 1/2 teaspoon ground cinnamon

- 3/4 teaspoon ground ginger

- Generous 1/3 cup molasses

- 1 1/3 cups flour, sifted

- Scant 2 cups graham cracker crumbs

- 1/2 cup mini chocolate chips, plus more for garnish

- 1/2 cup (3 1/4 ounces) finely diced dried pear, plus more for garnish (see NOTE)

- 1/2 cup Jet-Puffed Vanilla Mallow Bits (see headnote; may substitute chopped mini-marshmallows), plus more for garnish

- 2 ounces dark chocolate, finely chopped or shaved (optional)

DIRECTIONS

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the butter, sugar, allspice, cinnamon and ginger in the bowl of a stand mixer. Beat on low, then medium speed until lightened in color and fluffy. Stop to scrape down the bowl.

Add the molasses and beat on medium speed for 1 minute. Stop to scrape down the bowl.

On low speed, gradually add the sifted flour and graham cracker crumbs (together is okay), beating until well incorporated to form a stiff dough. Stop to scrape down the bowl.

Stir in the chocolate chips, dried pear and marshmallow bits by hand.

Create 24 balls of equal size, spacing 18 of them at least 1 inch apart on the two baking sheets. Flatten each one slightly, then sprinkle with a few extra chocolate chips, pear and marshmallow bits, gently pressing them in so the garnishes stay in place. Bake one sheet at a time for 12 to 15 minutes, turning it from front to back halfway through; the cookies will be slightly puffed. After 5 minutes' rest on the baking sheet, transfer the cookies to a wire rack to cool completely.

Repeat with the remaining 6 balls of dough, the chocolate chips, pear and marshmallow bits.

If you'd like to drizzle the cookies with chocolate, melt it to a pourable consistency while the cookies are cooling, using either small bursts of microwave heat or a double boiler. Drizzle sparingly over the cooled cookies.

Store or serve the cookies once the chocolate has set.

NOTE: If the dried pears you're using are tough or hardened, place them in a bowl and cover with very hot water for no more than 3 minutes. Drain and dry on paper towels before dicing.

Nutritional Facts

Calories per cookie: 200

Total Fat: 11g; 17% Daily Value

Saturated Fat: 7g; 35% Daily Value

Cholesterol: 25mg; 8% Daily Value

Sodium: 65mg; 3% Daily Value

Total Carbohydrates: 25g; 8% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 13g

Protein: 2g

Adapted from Amanda Rosse, pastry chef at Gaylord National Resort & Convention Center in National Harbor. Tested by Bonnie S. Benwick.

Figgy Bars

The brandy glaze on these rich, moist triangles packs a wallop.

Make Ahead: The bars can be stored between layers of wax paper in an airtight container for up to 1 week, or they can be refrigerated for up to 1 month.

SERVINGS: 96 pieces

INGREDIENTS

For the bars

- Scant 2 cups (10 ounces) dried black mission figs, finely chopped

- 1 cup water

- 2 cups quick-cooking oats (do not use instant)

- 1 1/2 cups packed light or dark brown sugar

- 2/3 cup dark molasses

- 6 tablespoons vegetable oil spread, such as Earth Balance

- 2 large eggs

- 1 cup flour

- 1 cup toasted wheat germ

- 2 teaspoons ground pumpkin pie spice (may substitute a blend of ground cinnamon, ginger, cloves, allspice and nutmeg)

- 2 teaspoons finely grated orange zest (from 1/2 orange)

- 1 teaspoon kosher salt

- 1 teaspoon baking soda

- 1 teaspoon baking powder

- 2 cups walnut pieces

For the glaze

- 2 cups confectioners' sugar

- 1/4 cup brandy

- 2 tablespoons warm water

DIRECTIONS

For the bars: Preheat the oven to 350 degrees. Grease two 9-by-13-inch baking pans with cooking oil spray, then line them with aluminum foil, allowing two sides to overhang; you'll be using those to lift the baked slabs out of the pans.

Combine the figs and water in a large, deep saucepan; bring to a boil over high heat, then remove from the heat.

Stir in the oats, brown sugar, molasses, vegetable oil spread and eggs until thoroughly incorporated, then add the flour, wheat germ, pumpkin pie spice, orange zest, salt, baking soda and baking powder, stirring until well blended to form a soft batter.

Stir in the walnut halves. Divide the batter between the baking pans, smoothing it evenly into the corners. Bake for 26 to 30 minutes or until a toothpick inserted into the center comes out clean. Transfer the pans to wire racks to cool for 10 minutes.

Meanwhile, make the glaze: Whisk together the confectioners’ sugar, brandy and warm water in a mixing bowl until smooth.

Use the foil to lift out the slabs, which should still be warm. Immediately pour or brush the glaze evenly over the slabs. Cool completely.

Cut each cooled slab lengthwise into four even strips, then cut each strip crosswise into 6 even rectangles. Cut each rectangle in half on the diagonal to create a total of 96 pieces.

Nutritional Facts

Calories per piece: 70

Total Fat: 3g; 5% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 50mg; 2% Daily Value

Total Carbohydrates: 11g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 7g

Protein: 1g

Adapted from a recipe at www.goodhousekeeping.com. Tested by Bonnie S. Benwick.

Kifli

This is a rather delicate version of the classic Hungarian filled cookie for the holidays. For alternative fillings, see VARIATIONS, below. The recipe makes a big batch, but it can be cut in half. The cookies are quite small.

You might be tempted to skip one of the three flour siftings, but they help lend a wonderful lightness to the pastry.

Make Ahead: The dough needs to be refrigerated for at least 1 hour and up to a day. The cookies can be stored between layers of wax paper in an airtight container for up to 1 week or frozen for up to 3 months.

SERVINGS: 80 cookies

INGREDIENTS

For the filling

- 2 cups ground walnuts

- 1/2 cup sugar

- 3 large egg whites, lightly beaten

- 2 tablespoons regular or low-fat milk

- 1/2 cup golden raisins

For the pastry

- 6 cups flour, sifted 3 times, plus more for the work surface

- 6 tablespoons sugar, plus more for decorating

- 1 teaspoon baking powder

- 1 pound unsalted butter, cut into 1-inch pieces

- 5 large egg yolks

- 1 cup regular or low-fat sour cream

- Finely grated zest from 1 lemon

DIRECTIONS

For the filling: Combine the walnuts, sugar, egg whites, milk and raisins in a large saucepan. Place over medium-low heat; cook, stirring constantly, just until the mixture is well incorporated and heated through. Remove from the heat and cool completely.

For the pastry: Combine the flour, the 6 tablespoons of sugar, the baking powder and butter in a mixing bowl. Use a pastry cutter or your fingers to create a crumbly mixture. Make a well in the center; add the egg yolks, sour cream and lemon zest. Knead together to form a soft dough. Cover and refrigerate for 1 hour.

(Alternatively, the dough can be made in a food processor; divide ingredients in half and work in two batches. Do not over-process.)

Preheat the oven to 375 degrees. Line several baking sheets with parchment paper or silicone liners.

Lightly flour a work surface and a rolling pin. Cut the chilled dough into four equal sections; it's okay to leave the other sections on the counter as you work.

Working with one section at a time, roll out to a thickness of 1/16 inch; it's a very stretchable dough. Cut into 20 squares; place 1 to 2 teaspoons of the filling at the center of each one. Arrange so there's a point at the top (like a diamond), then roll to form a small, tapered cigar or crescent shape. You might have scraps of dough left over; they can be re-rolled. Use all the filling.

Dip the top side (opposite the seam side) of each cookie into the egg whites, then into the sugar. Arrange them sugared side up on the baking sheets. Bake one sheet at a time for 15 minutes or until just browned on the top and ends. Transfer the kifli to a wire rack to cool completely before serving or storing.

Repeat to use all of the dough and filling.

VARIATIONS

For apricot filling: Place 1 pound of dried apricots in a large saucepan; barely cover with water and bring to a boil over medium-high heat. Cook just until thoroughly softened, then remove from the heat. Add granulated sugar (to taste, in tablespoon increments), stirring and mashing to form a pastelike mixture. Cool completely before using.

For poppy seed filling: Combine 3 cups of ground poppy seeds, 1 1/4 cups granulated sugar, 3/4 cup regular or low-fat milk, 4 tablespoons of unsalted butter and ½ teaspoon of vanilla extract in a large saucepan over low heat. Cook, stirring constantly, for about 5 minutes to form a thickened mixture, which will thicken further as it cools. If it seems too thick, add a little milk.

Nutritional Facts

Calories per cookie (using low-fat sour cream):110

Total Fat: 6g; 9% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 25mg; 8% Daily Value

Sodium: 10mg; 0% Daily Value

Total Carbohydrates: 11g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 3g

Protein: 2g

From a family recipe by Erzsebet Preisz, shared by Washington resident Susan K. Coti. Tested by Sarah Meyer Walsh.

Asian Pear Gingerbread Newtons

Subarashii Kudamono (Wonderful Fruit) in Lehigh, Pa., grows several varieties of Asian pears. In addition to fresh fruit, the company sells dried and extra-dark dried Asian pear slices and an Asian pear spread, which are the main ingredients for the filling for these cookies. A gingerbread cookie dough surrounds the filling.

The dried fruit can be purchased from Subarashii Kudamono atwww.wonderfulfruit.com and at some Wegman's stores. Subarashii Kudamono Asian pear dessert wine is available at Central Liquor in the District (202-737-2800) or at www.winesofsubarashii.com.

If you have any filling left, spread it over cream cheese as an appetizer or use it as a condiment with a cheese assortment.

Make Ahead: The cookie dough needs to rest in the refrigerator for several hours or up to overnight. The cookies can be made several days in advance and stored in an airtight container.

SERVINGS: 60 COOKIES

INGREDIENTS

For the cookies

- 3 cups unbleached all-purpose flour, plus more for the work surface

- 1 teaspoon baking soda

- 2 teaspoons ground ginger

- 1/2 teaspoon ground cinnamon

- 1/2 teaspoon ground cloves

- 1/2 teaspoon ground allspice

- 1/4 teaspoon ground cayenne pepper

- 1/4 teaspoon freshly ground black pepper

- 1/2 teaspoon salt

- 16 tablespoons (2 sticks) unsalted butter, softened

- 1/2 cup packed light brown sugar

- 1/4 cup molasses

- 1 large egg, beaten

For the filling

- 10 ounces dried asian pear slices (see headnote)

- 4.2 ounces extra-dark dried asian pears (see headnote)

- 1/2 cup Asian pear spread (see headnote)

- 3/4 cup water

- 1/2 cup Asian pear dessert wine or bourbon

- 1/4 teaspoon ground cardamom

DIRECTIONS

For the cookies: Stir together the flour, baking soda, ginger, cinnamon, cloves, allspice, cayenne pepper and black pepper and salt in a large bowl.

Combine the butter, sugar and molasses in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-high speed until lightened, about 1 minute. Reduce the speed to low; add the egg and beat to incorporate. Stop the mixer to scrape down the sides of the bowl.

Add the flour mixture to the butter mixture. Beat on low speed for about 30 seconds, to form a dough that comes together. Divide in half, forming each half into a 1-inch-thick square. Wrap the squares separately with plastic wrap and refrigerate for several hours or overnight.

For the filling: Combine the dried pear slices, dried extra-dark Asian pears, pear spread, water, wine or bourbon and the cardamom in a large saucepan over medium heat, stirring occasionally, until the fruit is softened and most of the liquid has evaporated, about 5 minutes. You should have about 2 cups of filling.

Transfer the contents of the saucepan to the bowl of a food processor. Puree to create a smooth paste. Let the filling cool, then spoon it into a bowl, cover and refrigerate it.

To assemble the cookies, remove a dough square from the refrigerator and let it sit at room temperature for 20 minutes. Lightly flour a long sheet of parchment paper and both sides of the dough. Place the dough on the paper and use a rolling pin to whack it firmly, so it becomes soft enough to roll.

Roll out the dough into a rectangle large enough so you can trim it into a 6-inch-by-16-inch rectangle that is 1/4-inch thick. (Gather the trimmings and freeze them to make crisps out of later.) Use the tip of a sharp knife to cut the rolled dough, cutting down through the paper, into four 3-inch-by-8-inch rectangles. Brush any excess flour from the rectangles, transfer them to a baking sheet and let them rest for 20 minutes. Repeat with the remaining dough.

Preheat the oven to 350 degrees. Have a rimmed baking sheet at hand.

Transfer the filling to a pastry bag fitted with a plain tip with a 1/2-inch opening. Working with two dough rectangles at a time, place them on the counter with the long sides parallel to the edge of the counter. Pipe a row of filling down the center of each rectangle. Brush egg wash down one edge of the dough. Starting with the dry edge, carefully bring the dough up over the filling. The dough should be cool but pliable enough to encase the filling without cracking it. If it isn’t, wait a minute or so. The warmth of your fingers should help work the dough.

Once the filling in encased, continue rolling the tube of dough, using the parchment paper to guide you as if rolling sushi, over onto the egg-washed edge of dough. Use the tips of your fingers to press the cylinder lightly into a flattened square and transfer it (still on the parchment) onto the baking sheet with the seam side down. Repeat with the other rectangles and then the other dough square.

Bake the cookies for 20 minutes, until they are lightly browned. Transfer them to a wire rack to cool. While they are still warm (after 10 minutes or so), use a serrated knife to cut the cookies into 1-inch squares. Cool completely, then store in an airtight container.

Nutritional Facts

Calories per cookie: 90

Total Fat: 4g; 6% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 10mg; 3% Daily Value

Sodium: 45mg; 2% Daily Value

Total Carbohydrates: 14g; 5% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 8g

Protein: 0g

From The Process columnist David Hagedorn. Tested by David Hagedorn.

No-Bake Cookies

White Chocolate Honey Crisp Bars

These look quite elegant but require hardly any hands-on time to put together.

We found the optional crisped white chocolate beads at Whole Foods Markets.

Make Ahead: The base of the bars needs to be refrigerated for 30 minutes. The base with white chocolate on top needs to be refrigerated for 30 minutes. The bars can be stored between layers of wax paper in an airtight container for up to 1 week.

SERVINGS: 21 bars

INGREDIENTS

- 3 tablespoons unsalted butter, plus more for the pan

- 8 ounces milk chocolate, coarsely chopped

- 2 tablespoons honey

- 2 tablespoons sweetened condensed milk

- 2 2/3 cups crisped rice cereal (may substitute puffed rice cereal)

- 1/3 cup dried, finely shredded unsweetened coconut

- 5 ounces good-quality white chocolate, coarsely chopped

- Crisped white chocolate pearls, for garnish (optional)

DIRECTIONS

Use a little butter to grease a 7- or 8-inch square baking dish, then line it with parchment paper that's longer on two sides; you will use the paper to help lift the bar base out of the pan.

Combine all but 2 tablespoons of the chopped milk chocolate, all of the butter, the honey and sweetened condensed milk in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth. Stir in the crisped rice cereal and coconut until well coated.

Spoon the mixture into the baking dish, spreading it into the corners and making sure the surface is even. Refrigerate for 30 minutes.

Heat a few inches of water in a saucepan over medium heat. Place the white chocolate in a bowl that fits over the saucepan. Once the chocolate has melted, stir to make sure it's smooth.

Spread the white chocolate evenly over the surface of the chilled bar base. Return to the refrigerator for at least 30 minutes to set.

Melt the remaining 2 tablespoons of milk chocolate in a separate bowl (over the same saucepan of water). Drizzle the milk chocolate in a decorative pattern over the white chocolate. If desired, decorate immediately with the crisped white chocolate pearls. Leave at room temperature to set.

Use the paper to transfer the slab to a cutting board. Use a large, sharp knife to cut into 21 bars.

Nutritional Facts

Calories per bar: 140

Total Fat: 9g; 14% Daily Value

Saturated Fat: 5g; 25% Daily Value

Cholesterol: 10mg; 3% Daily Value

Sodium: 15mg; 1% Daily Value

Total Carbohydrates: 15g; 5% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 12g

Protein: 1g

Adapted from Chocolat: Seductive Recipes for Baked Goods, Desserts, Truffles and Other Treats, by Eric Lanlard (Mitchell Beazley, 2013). Tested by Bonnie S. Benwick.

No-Bake Chocolate Oat Cookies

More confection than cookie, these make an easy addition to a holiday tray assortment.

Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 2 weeks or frozen for several months.

SERVINGS: 36 COOKIES

INGREDIENTS

- 1/2 cup sliced raw almonds

- 6 ounces high-quality bittersweet chocolate (preferably at least 60 percent cacao), chopped

- 1/2 cup sugar

- 1 teaspoon instant espresso powder

- 6 tablespoons unsalted butter

- 1/2 cup whole milk

- 2/3 cup almond butter

- 1 teaspoon almond extract

- 3 cups old-fashioned rolled oats (do not use quick-cooking or instant oats)

- 1/2 cup unsweetened dried cherries, chopped

- 2 tablespoons fleur de sel or other flaked sea salt

- 1/4 cup unsweetened cocoa powder

DIRECTIONS

Line a baking sheet with parchment or wax paper.

Toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until they are lightly browned and smell toasty, 2 to 3 minutes, being careful not to let them burn. Cool completely.

Combine the chocolate, sugar, instant espresso powder, butter and milk in a large saucepan over medium heat; cook for a few minutes, stirring, until the mixture is melted and smooth.

Stir in the almond butter and almond extract until well incorporated, then add the oats. Cook and stir for 3 to 5 minutes so the oats become slightly softened, then remove from the heat.

Stir in the cherries and toasted, cooled almonds. Allow to cool slightly, then scoop out 36 rounded tablespoons of the mixture, dropping them onto the baking sheet. Sprinkle with the fleur de sel or other sea salt, then sift the cocoa powder over the tops.

Transfer the sheet to the refrigerator; chill for at least 1 hour or until the cookies are firm.

Nutritional Facts

Calories per cookie: 120

Total Fat: 8g; 12% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 5mg; 2% Daily Value

Sodium: 260mg; 11% Daily Value

Total Carbohydrates: 13g; 4% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: 6g

Protein: 2g

From Food editor Joe Yonan, from his Serve Yourself: Nightly Adventures in Cooking for One (Ten Speed Press, 2011). Tested by Bonnie S. Benwick.

Cheerios Cereal Bars

These no-bake bars were finalists in recent in-house judging for the featured seasonal cookie offering at Gaylord National Resort and Convention Center.

The recipe doubles easily, or the large bars can be cut into smaller pieces.

Make Ahead: The bars can be stored in an airtight container for up to 2 weeks.

SERVINGS: 16 BARS

INGREDIENTS

- 4 tablespoons (1/2 stick) unsalted butter

- 1 cup creamy peanut butter

- 16 ounces mini-marshmallows

- 8 cups Honey Nut Cheerios

- 1 1/2 cups semisweet chocolate chips

- 1 cup heavy (whipping) cream

DIRECTIONS

Use nonstick cooking oil spray to grease the inside two 9-inch-square baking pans or a 9-by-13-inch baking pan. Line the pan with parchment paper so that two sides of it overhang enough to help pull out the slab of uncut bars later on.

Melt the butter in a large pot over medium-low heat. Add the peanut butter and marshmallows; cook for 8 to 12 minutes, stirring often, until the mixture is fairly smooth and blended.

Add the cereal; use a wooden spoon to stir so the cereal is evenly dispersed. Transfer to the prepared pan and press the mixture in evenly.

Place the chocolate chips in a heatproof bowl.

Heat the cream to almost boiling (either in the microwave or in a small saucepan over medium-high heat). Pour it over the chocolate chips; let sit for a few minutes, then stir to create a smooth, glossy ganache.

Spread the ganache evenly over the cereal mixture in the pan. Refrigerate until the topping is set (about 30 minutes).

Use the paper overhang to pull out the slab of uncut bars. Use a sharp, smooth-edged knife to cut it into 16 bars.

Nutritional Facts

Calories per bar: 440

Total Fat: 24g; 37% Daily Value

Saturated Fat: 11g; 55% Daily Value

Cholesterol: 30mg; 10% Daily Value

Sodium: 240mg; 10% Daily Value

Total Carbohydrates: 53g; 18% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: 35g

Protein: 8g

From Carla Yates, a pastry chef at the Gaylord National Resort and Convention Center. Tested by Bonnie S. Benwick

O’Henry Bars

Sarah Bradley's grandmother, Barbara Brown of Williamsburg, has been making this recipe since she was a little girl and baked a version of it with her grandmother. These bars were judged the best entry in our KidsPost No-Bake Cookie Contest.

SERVINGS: 36

Yield: Makes 1-inch squares

INGREDIENTS

- 1 cup sugar

- 1 cup light corn syrup

- 1 18-ounce jar creamy peanut butter

- 5 cups Special K cereal

- 1 11-ounce package butterscotch chips

- 1 12-ounce package semisweet chocolate chips

DIRECTIONS

Have ready a 9-by-13-inch glass baking dish.

In a large saucepan over medium-high heat, combine the sugar and syrup. Bring just to a boil, then remove from the heat. Add the peanut butter, stirring to combine. Add the cereal and stir until well combined. Pat the mixture to form an even layer in the baking dish and set aside to cool to room temperature. Melt the butterscotch and chocolate chips together, cool slightly and spread evenly over the cereal mixture.

When the topping has completely set, cut into squares (or any size you'd like). Store in an airtight container at room temperature for up to 3 days, or wrap for the freezer and freeze for up to 10 days.

Nutritional Facts

Calories per bar : 234

Total Fat: 12g; 18% Daily Value

Saturated Fat: 5g; 25% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 67mg; 3% Daily Value

Total Carbohydrates: 28g; 9% Daily Value

Dietary Fiber: 2g; 8% Daily Value

Sugar: n/a

Protein: 7g

Adapted from Barbara Brown. Tested by Bonnie S. Benwick.

Oatmeal Coco-Nutters

These are no-bake and kid-friendly to assemble once the heated mixtures have cooled.

Make Ahead: The cookies can be stored in an airtight container for up to 2 weeks or frozen for up to 1 month.

SERVINGS: 42 COOKIES

INGREDIENTS

- 2 cups sugar

- 8 tablespoons (1 stick) unsalted butter, cut into small pieces

- 1/2 cup unsweetened cocoa powder (regular or Dutch-process)

- 1/2 cup whole or low-fat milk

- 1 teaspoon vanilla extract

- 3 cups quick-cooking rolled oats (do not use instant)

- Pinch salt

- 1/2 cup chopped unsalted nuts, preferably toasted (see NOTE)

- 1/2 cup sweetened flaked coconut

- Confectioners' sugar, for sprinkling (optional)

DIRECTIONS

Combine the sugar and butter in a large saucepan over medium heat, stirring until the butter has melted and the mixture is well blended. Stir in the cocoa powder and milk; increase the heat to medium-high and bring just to a boil. Cook for 5 minutes, stirring often. Remove from the heat.

Stir in the vanilla extract, then let the mixture cool for 5 minutes. Stir in the oats, salt, nuts and coconut and mix until evenly coated and distributed; the chocolate mixture will be a little runny but should evenly coat the dry ingredients.

Line a baking sheet with wax paper or parchment paper.

Drop the mixture by rounded teaspoonfuls onto wax paper, spacing them fairly close together. Refrigerate until firm, for 1 to 2 hours. Sprinkle with confectioners' sugar, if desired. Transfer to airtight containers; the cookies can be kept either in the refrigerator or at room temperature.

NOTE: Toast the nuts in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.

Nutritional Facts

Calories per cookie (using low-fat milk): 100

Total Fat: 4g; 6% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 5mg; 2% Daily Value

Sodium: 10mg; 0% Daily Value

Total Carbohydrates: 15g; 5% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 10g

Protein: 1g

Adapted from Old-Fashioned Cookie Recipes, by J.S. Collester (Bear Wallow Books, 2001). Tested by Bonnie S. Benwick.

Low-Fat Cookies

Peppermint Meringue Kisses

A pastry bag or food-safe bag fitted with a very large star tip creates the swirls in these meringues. The tips cost about $3 each and are available at kitchen stores and at cake supply stores such as Fran's Cake and Candy Supplies, 10927 Main St., Fairfax, 703-352-1471.

Watch Abigail Dodge of Fine Cooking as she makes the meringues:bit.ly/fcswirls.

Make Ahead: The meringues can be stored in an airtight container for 1 week.

SERVINGS: 36 SMALL COOKIES

INGREDIENTS

- 1 cup confectioners' sugar

- 2 large egg whites, at room temperature

- 1/8 teaspoon peppermint oil extract

- 1/3 cup hard peppermint candies or candy canes, finely chopped

DIRECTIONS

Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper; do not use a silicone liner.

Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.

Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove from the mixer.

Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape. Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart. Sprinkle the finely chopped candies evenly over the meringue kisses.

Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.

Nutritional Facts

Calories per meringue: 20

Total Fat: 0g; 0% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 0mg; 0% Daily Value

Total Carbohydrates: 5g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 5g

Protein: 0g

Adapted from the 2010 special holiday issue of Fine Cooking's Cookies, Brownies, Bars & More magazine. Tested by Bonnie S. Benwick.

Anise Cookies

In Alsace, this traditional hard cookie appears in pastry shops around Christmas. The batter rests at room temperature overnight, creating a cookie with two distinct textures: dense and slightly chewy on the bottom, light and airy on top.

Alsatians will consider this heresy, but we used colored sugar instead of superfine sugar for dusting the cookie tops, just to lend a little Christmas color. You could make the variation look more subdued by first pulverizing the colored sugar in the food processor.

Make Ahead: The piped cookie batter needs to sit overnight at room temperature before baking. The baked cookies can be stored in an airtight container for up to 1 month.

SERVINGS: 90 SMALL COOKIES

INGREDIENTS

- 3 1/2 cups (17 ounces) unbleached all-purpose flour

- 1 tablespoon baking powder

- Pinch sea salt

- 6 large eggs

- 2 cups (14 ounces) superfine sugar, plus about 2 cups (14 ounces) for dusting

- 2 tablespoons plus 1 teaspoon (1 ounce) anise seed

DIRECTIONS

Grease 3 baking sheets with nonstick cooking oil spray, then use a paper towel to wipe the sheets so that only a thin, even film of spray remains; or line 3 baking sheets with parchment paper. Have ready a pastry bag fitted with a large round tip.

Sift the flour, baking powder and salt together onto a sheet of parchment paper.

Beat the eggs and 2 cups of the sugar in the bowl of a stand mixer at high speed until the eggs have tripled in volume and are very thick, about 8 minutes. When the whisk is lifted, the batter will form a thick ribbon as it falls back into the bowl.

With the mixer running at the lowest possible speed, carefully tap the dry ingredients into the eggs. Once all of the flour has been added, stop the machine and remove the bowl. Use a large flexible spatula to fold in the anise seed. Let the batter rest for 5 minutes to thicken; do not let it sit much longer, or it will be too thick before you're done forming the cookies.

Scrape about one-third of the dough into the pastry bag. Hold the bag perpendicular to the baking sheet and, keeping the tip close to the sheet, pipe out 1 1/2-to-2-inch rounds, spacing them about 1/2 inch apart. (They should not spread.) You should be able to fit about 30 cookies on each sheet.

Generously dust the cookies on one baking sheet with the remaining 2 cups of sugar, then very quickly lift the sheet on end and pour the excess sugar over the cookies on the second baking sheet. Give the first baking sheet a couple of sharp taps to loosen as much sugar as possible. Repeat the process until all of the cookies are dusted with sugar.

Leave the cookies uncovered on a work surface overnight.

When ready to bake, preheat the oven to 400 degrees. Bake the cookies one pan at a time until they are puffed and very lightly browned on top, 5 to 8 minutes, rotating the pan front to back halfway through the baking time. Immediately run a metal spatula under the cookies to remove them from the baking sheet and transfer them to a rack to cool completely. Store in an airtight container for up to 1 month.

Nutritional Facts

Calories per cookie: 60

Total Fat: 0g; 0% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 15mg; 5% Daily Value

Sodium: 25mg; 1% Daily Value

Total Carbohydrates: 13g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 9g

Protein: 1g

Adapted from Hubert Keller's Souvenirs: Stories & Recipes From My Life, by Hubert Keller with Penelope Wisner (Andrews McMeel Publishing, 2012). Tested by Jane Touzalin.

Cherry Winks

These are based on a Betty Crocker recipe that dates to the 1960s or earlier.

SERVINGS: 30 - 36 COOKIES

INGREDIENTS

- 5 1/3 tablespoons (1/3 cup) unsalted butter, at room temperature

- 1/2 cup sugar

- 1 large egg

- 1 1/2 tablespoons low-fat milk

- 1/4 teaspoon almond extract

- 1 cup flour

- 1/2 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 cup maraschino cherries, rinsed and drained, then dried thoroughly with paper towels and chopped, plus 36 maraschino cherries, drained and dried, for decoration

- 1/2 cup pecan pieces, toasted (see NOTE)

- 1 1/2 cups cornflakes

DIRECTIONS

Preheat the oven to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy. Add the egg and beat to incorporate, then add the milk and the almond extract and combine.

Combine the flour, baking powder, baking soda and salt on a piece of wax paper or parchment paper.

Reduce the mixer speed to low; gradually add the flour mixture, stopping to scrape down the sides of the bowl as needed. Add the chopped cherries and pecan pieces; stir until just combined.

Place the cornflakes in a wide, shallow bowl. Drop generous teaspoonfuls of the dough into the cornflakes and roll gently until coated. Arrange on the baking sheets, spacing them about 2 inches apart. Top each one with a whole maraschino cherry. Bake one sheet at a time for 12 to 15 minutes or until lightly golden brown.

Transfer the cookies to a wire rack to cool. Repeat to use all of the dough.

NOTE: Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.

Nutritional Facts

Calories per cookie (based on 36): 60

Total Fat: 3g; 5% Daily Value

Saturated Fat: 1g; 5% Daily Value

Cholesterol: 10mg; 3% Daily Value

Sodium: 40mg; 2% Daily Value

Total Carbohydrates: 7g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 4g

Protein: 1g

From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria. Tested by Lucy Shackelford.

‘Ugly but Good’ Chunky Chocolate-Hazelnut Meringues

Chunky pieces of hazelnuts give these cookies their character.

Make Ahead: The cookies can be stored in an airtight container for up to 5 days.

SERVINGS: 40 cookies

INGREDIENTS

- 2 cups skin-on hazelnuts

- 1 1/2 cups confectioners' sugar

- 2 tablespoons unsweetened Dutch process cocoa powder

- 1/2 teaspoon ground cinnamon

- 1 to 2 large egg whites

DIRECTIONS

Preheat the oven to 400 degrees. Spread the nuts on a rimmed baking sheet. Roast for 15 to 20 minutes; the skins will darken and crack. Immediately transfer them to a dish towel and fold the towel over them; once they're enveloped, use your hands to roll the nuts, releasing their skins. Pick out the skinned hazelnuts and place them in a food processor. You might need to roll some of them again; a few bits of skin left on them is fine. Discard the skins in the towel.

After the nuts have cooled for a few minutes, pulse them a few times to create a coarse chop.

Line a few baking sheets with parchment paper.

Combine the confectioners' sugar, cocoa and cinnamon in a mixing bowl. Use a wooden spoon to mix them well, then mix in the chopped hazelnuts. Stir in 1 egg white until the mixture is evenly moistened; it should be thick and hard to stir. If there's not enough moisture to make the mixture hold together, add some of the remaining egg white, a teaspoon at a time, until the mixture just holds together but is not runny. (If the mixture is too wet, the cookies will spread too much as they bake.)

Reduce the oven temperature to 350 degrees. Drop heaping teaspoonfuls (a spoon for the table) of the mixture onto the baking sheets, spacing them 2 inches apart. Bake one sheet at a time for 12 to 15 minutes, until firm meringues form.

Cool completely on the baking sheet before serving or storing.

Nutritional Facts

Calories per cookie: 60

Total Fat: 4g; 6% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 0mg; 0% Daily Value

Total Carbohydrates: 6g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 5g

Protein: 1g

Adapted from Small, Sweet, and Italian: Tiny Tasty Treats From Sweet Maria's Bakery, by Maria Bruscino Sanchez (St. Martin's Press, 2013). Tested by Bonnie S. Benwick.

Croquets

The dough for these croquets is patted out into two logs, like biscotti. And, as with biscotti, after the dough is baked you wait a few minutes and then cut the logs. But unlike biscotti, croquets are not twice-baked, and they're not as well behaved. They're bound to crack some when you cut them, and their imperfection is part of their charm.

In testing, we found that the dough was more workable than the original recipe's warnings indicated.

Make Ahead: You can make croquets up to 2 weeks before serving if they are stored at room temperature in a dry place. Only humidity will spoil them.

SERVINGS: 36 servings; makes 36 cookies

INGREDIENTS

- 2 large egg whites, at room temperature

- 1 1/4 cups sugar

- Pinch fine sea salt

- 4 ounces whole almonds, preferably unblanched, very coarsely chopped (may substitute macadamia nuts, cashews or hazelnuts)

- 3/4 cup plus 2 tablespoons flour

DIRECTIONS

Position a rack in the middle of the oven and preheat to 350 degrees. Line a baking sheet with parchment paper or a silicone liner.

Combine the egg whites, sugar and salt in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about 2 minutes. The mixture will turn pure white and will look like a thick, heavy meringue frosting. (If you’re using a hand mixer, you might want to switch to a sturdy wooden spoon for the next step.) Reduce the speed to low and mix in the nuts. Still on low speed, add the flour, mixing until it is fully incorporated. The dough will be heavy and sticky and might ball up around the paddle; it will be more like nougat candy than cookie dough.

Use a flexible spatula (or your wooden spoon) to transfer half of the dough to one long side of the lined baking sheet, spreading it into a log that’s 12 inches long. Repeat with the other half, placing it on the other side of the baking sheet. Use your fingertips to flatten the logs to a thickness of about 1/2 inch; they will be about 3 inches wide. Bake for 25 to 30 minutes, until light brown, puffed and cracked. Transfer the baking sheet to a wire cooling rack; let the logs cool for 10 minutes.

If it looks as though the logs are stuck, slide a thin spatula under them to loosen them, then carefully transfer them to a cutting board. Use a long serrated knife to saw each log into cookies 1/2- to 2/3-inch thick. Some of the slices might break, and you're bound to have lots of crumbs and shards. Allow the cookies to cool fully and crisp for about 1 hour before serving.

Nutritional Facts

Calories per serving: 60

Total Fat: 2g; 3% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 10mg; 0% Daily Value

Total Carbohydrates: 10g; 3% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 7g

Protein: 1g

Adapted from Baking Chez Moi, by Dorie Greenspan (Houghton Mifflin Harcourt, 2014). Tested by T. Susan Chang and Susan Liebenow.

Savory Cookies

Savory Sandwich Cookies With Cranberry-Fig Conserve

These unusual semi-savory sandwich cookies are pretty enough for a party or elegant lunch. The gently tangy, fruity filling pairs perfectly with the slightly tender cheese-flavored cookies.

Make Ahead: The dough needs to be frozen for 45 minutes before being sliced and baked. The assembled cookies, packed in an airtight container, can be stored at room temperature for up to 2 days or frozen for up to 1 month.

SERVINGS: 30 TWO-INCH COOKIES

INGREDIENTS

For the wafers

- 1 tablespoon sugar

- 4 ounces blue cheese, slightly softened and cut into chunks

- 2 ounces sharp cheddar cheese, cut into small pieces

- 8 tablespoons (1 stick) unsalted butter, slightly softened and cut into chunks

- 1 large egg

- 1/2 teaspoon baking powder

- 1 1/2 cups unbleached all-purpose white flour, plus more if needed

- Red, pink or white coarse crystal sea salt, for garnish; may substitute poppy or sesame seeds if the dough is salty

For the filling

- 1 cup trimmed and coarsely chopped dried calimyrna figs

- 1 cup chopped fresh (or frozen, defrosted) cranberries

- 1/4 cup clover honey or other mild honey

- 3 tablespoons water, plus more if needed

DIRECTIONS

For the wafers: Process the sugar, cheeses, butter, egg and baking powder in a food processor until well blended, about 1 1/2 minutes, stopping to scrape down the sides of the bowl as needed. Add 1 cup of the flour, pulsing 10 to 12 times until partially incorporated.

Turn out the mixture onto wax paper and use your hands to knead in the remaining 1/2 cup of flour. If the dough is very soft, knead in up to 3 tablespoons more flour; if still soft, let it firm up for 5 minutes.

Divide the dough in half. On wax paper using greased hands, shape each half into a 9-inch-long, evenly thick log. Roll up each log in plastic wrap, twisting the ends to close. For nicely rounded wafers, slip each log into a paper towel tube that has been slit lengthwise. Secure the tube with rubber bands.

Freeze the dough logs for at least 45 minutes or until just firm enough to cut neatly. (At this point, the dough can be packed in freezer bags and frozen for up to 3 months.) Let the logs soften at room temperature for about 15 minutes before slicing.

Position a rack in the middle of the oven; preheat to 350 degrees. Line several baking sheets with parchment paper.

Use a thin knife to cut each partially defrosted log crosswise into 1/4-inch-thick slices. Rotate the log a quarter turn after each slice to keep it round. Space the wafers about 1 1/2 inches apart on the baking sheets. Garnish the wafer tops with a few grains of coarse salt, patting down lightly.

Bake one sheet at a time on the middle rack of the oven for 11 to 15 minutes or until the wafers are lightly browned at the edges. Transfer the pans to wire racks; let stand for 2 minutes, then transfer the wafers to the racks. Let cool completely.

For the filling: Process the figs and cranberries in a food processor until the fruits are finely chopped but not pureed and transfer to a medium nonreactive saucepan. Stir in the honey and 3 tablespoons water. Cook over medium heat, stirring, until the mixture just comes to a boil. Continue to stir for 1 minute, then remove from heat and allow to cool to room temperature. (The conserve may be covered and refrigerated for up to one week; let return to room temperature before using.)

Arrange half the wafers with the bottom side up. Stir the conserves until it is spreadable. Add a few teaspoons of water if the mixture seems dry. Put about a teaspoon of conserve on each wafer, then top with another wafer, pressing down till the preserves spread out to the edges.

Serve immediately or store in an airtight container until ready to serve; they will soften some but will still be good. Serve at room temperature.

Nutritional Facts

Calories per sandwich cookie: 100

Total Fat: 5g; 8% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 20mg; 7% Daily Value

Sodium: 75mg; 3% Daily Value

Total Carbohydrates: 11g; 4% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 5g

Protein: 2g

Adapted from Simply Sensational Cookies, by Nancy Baggett (Wiley, 2012). Tested by Jane Touzalin.

Blue Cheese Walnut Cookies

This is a refined, savory cookie that goes well with port or other after-dinner wine.

Make Ahead: Store the cookies in an airtight container for up to 2 days. The dough can be refrigerated for up to 1 day. For best flavor, do not freeze the dough or the baked cookies.

SERVINGS: 30 2-INCH COOKIES

INGREDIENTS

- 3 1/2 ounces good-quality, mild blue cheese

- 3 tablespoons unsalted butter, at room temperature

- 1/2 cup flour

- 1/4 cup cornstarch

- 1/4 teaspoon coarse salt

- 1/8 teaspoon freshly ground black pepper

- 1/3 cup walnuts, finely chopped

DIRECTIONS

Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Combine the blue cheese and butter in the bowl of a food processor; pulse until thoroughly blended.

Add the flour, cornstarch, salt and pepper; pulse until the dough resembles coarse meal. Add the walnuts and process until a moist dough is formed.

Gather the dough into a flat disk, wrap in plastic wrap and refrigerate for at least 30 minutes and up to overnight, until thoroughly chilled and firm.

Roll out the dough to a thickness of 1/4 inch. Use 2-inch cookie cutters to cut out shapes. The dough can be rerolled. Transfer to the baking sheets, spacing the cookies 1 inch apart. Bake 1 sheet at a time for 12 to 14 minutes until lightly golden on the edges. Transfer to a wire rack to cool completely before serving or storing.

Nutritional Facts

Calories per cookie: 42

Total Fat: 3g; 5% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 5mg; 2% Daily Value

Sodium: 64mg; 3% Daily Value

Total Carbohydrates: 3g; 1% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 0g

Protein: 1g

From Roger Potter, pastry chef at 701 Restaurant in Northwest Washington. Tested by Bonnie S. Benwick.

Spicy Cheddar Thumbprints

These are savory two-bite treats.

Make Ahead: The dough needs to be refrigerated overnight. The cookie dough, after being rolled in egg white and dipped in the nuts, can be frozen on baking sheets until firm, then transferred to freezer-safe resealable plastic food storage bags. Bake as needed, straight from the freezer. The baked cookies can be stored in an airtight container for up to 1 week.

SERVINGS: 48 COOKIES

INGREDIENTS

- 12 ounces grated extra-sharp cheddar cheese, at room temperature

- 8 tablespoons (1 stick) salted butter, at room temperature

- 1 large egg

- 1 1/2 cups flour, plus more for the work surface

- 1/2 teaspoon cayenne pepper

- 1/2 cup toasted chopped pecans (see NOTE)

- 4 ounces habanero or other hot pepper jelly (may substitute onion marmalade)

DIRECTIONS

Combine the cheese and butter in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until well incorporated. Add just the yolk of the egg (reserving and refrigerating the egg white) and beat until well combined.

Whisk together the flour and cayenne pepper, then add them to the cheese mixture and beat on low speed until well combined. The dough will seem dry.

Lightly flour a work surface. Turn the contents of the bowl out onto the floured surface and knead to form a firm dough. Shape it into a 6-by-8-inch block, about 1 inch thick, then wrap in plastic wrap and chill overnight.

The next day, line 2 baking sheets with silicone liners or parchment paper. Cut the dough into 48 cubes of equal size. Shape each cube into a round ball.

Beat the reserved egg white until frothy. Set the pecans out on a plate.

Dip the balls of dough into the egg white and then roll in the pecans; place them on the baking sheets, spacing them 1 inch apart.

Preheat the oven to 350 degrees; meanwhile, chill the dough balls (about 20 minutes).

Transfer 1 sheet of dough balls to the oven and bake for 5 minutes. Remove from the oven; use the end of a wooden spoon, a melon baller or your thumb to make a well in the center of each cookie. Fill the well with jelly, using about 1/2 teaspoon for each cookie.

Return the baking sheet to the oven and bake for 18 minutes. Cool completely on the baking sheet before serving or storing. Repeat to use all of the dough.

NOTE: Toast the nuts in a small, dry skillet over medium heat for a few minutes, until they are fragrant and lightly browned, stirring often to keep them from burning.

Nutritional Facts

Calories per cookie: 80

Total Fat: 5g; 8% Daily Value

Saturated Fat: 3g; 15% Daily Value

Cholesterol: 15mg; 5% Daily Value

Sodium: 60mg; 2% Daily Value

Total Carbohydrates: 5g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 1g

Protein: 2g

From Cathy Barrow, who blogs at MrsWheelbarrow.com. Tested by Cathy Barrow.

Savory Pecan, Parmesan and Thyme Shortbread

These go well with a glass of dry sparkling wine just before dinner.

Make Ahead: The dough must be refrigerated for at least 1 hour and up to 3 days. It can be rolled into logs and frozen for up to 2 months. The shortbread can be stored in an airtight container for up to 10 days.

SERVINGS: 36 COOKIES

INGREDIENTS

- 1/2 cup pecan pieces

- 8 tablespoons (1 stick) unsalted butter, at room temperature

- 1/2 cup freshly grated Parmesan cheese

- 1 cup flour

- 1 tablespoon minced thyme leaves

- 1/2 teaspoon kosher salt

- 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat the oven to 375 degrees.

Spread the pecan pieces on a baking sheet and toast in the oven for about 8 minutes, until they are fragrant. Transfer to a cutting board to cool, then coarsely chop.

Place the butter in the bowl of a stand or hand-held electric mixer; beat on medium speed for several minutes, until fluffy and light. Add the Parmesan cheese and beat until well blended.

Remove the bowl from the mixer, then add the flour, toasted pecans, thyme, salt and pepper. Stir with a wooden spoon or spatula, then use your hands to help the dough come together. Divide the dough in half, then shape each half into a log 1 1/2 to 2 inches wide. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or up to 3 days.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Cut one of the logs crosswise into 1/4-inch slices, arranging the rounds of dough 1 inch apart on the baking sheet. Bake for about 20 minutes, until golden. Transfer the shortbread to wire racks to cool completely before storing. Repeat to use all of the dough.

Nutritional Facts

Calories per cookie: 51

Total Fat: 4g; 6% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 8mg; 3% Daily Value

Sodium: 51mg; 2% Daily Value

Total Carbohydrates: 3g; 1% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: n/a

Protein: 1g

Adapted from Outstanding in the Field, by Jim Deneven with Marah Stets (Clarkson Potter, 2008). Tested by Aimee Sanders.

Wine Biscuits With Cracked Black Pepper

These homemade wafers can increase the appeal of a buffet cheese display. The bread flour makes a firmer cracker.

The recipe doubles easily, though you might have to do it in 2 batches, because the dough is made in the food processor. The cap of a 48-ounce bottle of Crisco vegetable oil can be used for a cookie cutter here.

Make Ahead: The baked, cooled biscuits can be stored in an airtight tin for up to 1 month.

SERVINGS: 42 SMALL BISCUITS

INGREDIENTS

- 1/2 cup dry red wine

- 1 cup bread flour

- 3 tablespoons sugar

- 1 teaspoon cracked black pepper

- 1 teaspoon minced rosemary or thyme leaves

- 1/2 teaspoon salt

- 1/2 teaspoon baking powder

- 3 tablespoons extra-virgin olive oil

DIRECTIONS

Bring the wine to a boil in a small saucepan over medium-high heat. Boil for 2 to 3 minutes or until the liquid has reduced by half. Remove from the heat.

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 large baking sheets with parchment paper or silicone liners.

Combine the flour, sugar, black pepper, rosemary or thyme, salt and baking powder in a food processor; pulse to mix well.

Combine the reduced wine and oil in a liquid measuring cup, then add to the food processor. Process until a lump of dough forms.

Lightly flour a work surface. Turn the dough out onto the work surface and roll out to a little more than 1/8-inch thick. Use a 1 1/2-inch round cookie cutter to cut rounds of dough, placing them 1/2 inch apart on the baking sheets. Re-roll the dough scraps once or twice to yield the full amount of biscuits.

Bake for about 15 minutes, then rotate the baking sheets top to bottom and front to back between the 2 oven racks. Bake for 10 to 15 minutes or until golden brown and crisp. Transfer the biscuits to a wire rack to cool completely before serving or storing.

Nutritional Facts

Calories per biscuit: 34

Total Fat: 1g; 2% Daily Value

Saturated Fat: 0g; 0% Daily Value

Cholesterol: 0mg; 0% Daily Value

Sodium: 24mg; 1% Daily Value

Total Carbohydrates: 5g; 2% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: n/a

Protein: 1g

Adapted from The Perfect Recipe for Losing Weight & Eating Great, by Pam Anderson (Houghton Mifflin, 2008). Tested by Bonnie S. Benwick.

Bars

Nanaimo Truffle Bars

The British Columbia city of Nanaimo gives its name to this rich no-bake treat. Nanaimo bars are popular in Canada, where they're usually made with a layer of vanilla custard or pudding. Cookie maven Nancy Baggett redesigned the bars to eliminate the extra layer.

Make Ahead: The bars can be refrigerated or stored in an airtight container at cool room temperature for up to 1 week. Let refrigerated bars warm up slightly before serving. They can be frozen in an airtight container for up to 2 months.

SERVINGS: 24 - 36 BARS OR SQUARES, RESPECTIVELY

INGREDIENTS

- 10 ounces 50 to 65 percent cacao bittersweet or semisweet chocolate, coarsely chopped

- 2/3 cup heavy (whipping) cream

- 2 tablespoons light corn syrup

- 2 tablespoons cognac or good-quality brandy (may substitute freshly squeezed orange juice)

- 2 teaspoons vanilla extract

- 1 cup chopped walnuts or toasted, hulled and chopped hazelnuts

- 1 1/3 cups fine graham cracker crumbs, plus extra for optional garnish

- 3/4 cup flaked sweetened coconut

DIRECTIONS

Line an 8-inch square pan with aluminum foil, letting it overhang two opposite sides. Lightly grease the foil with nonstick cooking oil spray.

Microwave the chocolate in a large microwave-safe bowl on HIGH for 1 minute, then stir well. Microwave at 50 percent power, stopping and stirring at 30-second intervals, until the chocolate is mostly melted.

Combine the cream, corn syrup, cognac and vanilla extract in a 2-cup measuring cup (or microwave-safe bowl). Microwave on high power for about 1 minute or until steaming hot; watch carefully to avoid a boil-over. Stir well.

Pour the hot cream mixture over the chocolate without stirring; let stand for 2 minutes. Gently whisk the cream mixture into the chocolate until smoothly incorporated; it will look separated at first, but keep whisking and it will gradually come together. Reserve a generous 1/2 cup of the chocolate ganache in a small microwave-safe bowl to use as the glaze.

Stir the walnuts or hazelnuts, graham cracker crumbs and coconut into the remaining chocolate ganache until well blended. Let cool until barely warm, then transfer the filling to the prepared pan. Refrigerate, uncovered, until firm on top, at least 1 hour. Lay a sheet of wax paper over the top and press down firmly to compact and smooth the layer.

Remove the wax paper and pour the reserved ganache glaze over the mixture in the pan. (If the ganache is too thick to flow readily, microwave it on 50 percent power for 30 seconds, then stir until fluid. Repeat the microwaving for a few more seconds, if necessary.) Tip the pan from side to side and rap it on the counter several times to even the glaze surface. Lightly sprinkle the top with graham cracker crumbs, if desired. Let stand at room temperature for at least 1 hour, then cover and refrigerate until completely cooled, at least 2 hours and up to several days if desired, before cutting.

To cut, use the foil overhang to lift the slab from the pan. Gently peel off the foil and place the slab on a cutting board. Use a large, sharp knife to trim off the edges; discard (or eat) them. The bars are very rich, so cut the slab into thirds in one direction and into eighths in the other for small, narrow bars; or into sixths in both directions for mini squares; or as desired. Let the bars warm up slightly before serving.

Nutritional Facts

Calories per bar (based on 36): 110

Total Fat: 8g; 12% Daily Value

Saturated Fat: 4g; 20% Daily Value

Cholesterol: 5mg; 2% Daily Value

Sodium: 35mg; 1% Daily Value

Total Carbohydrates: 9g; 3% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 5g

Protein: 1g

Adapted from Simply Sensational Cookies, by Nancy Baggett (Wiley, 2012). Tested by Jeff Donald.

M&M Bars

This is an easy one-bowl recipe. The bar cookie was designed to please young customers of Vienna baker Mary Lee Montfort, but it has been a huge hit with adults. You can change the colors of the candies to match the holiday or season.

Make Ahead: The bars can be stored in an airtight container for up to 1 day or frozen for up to 1 month.

SERVINGS: 24 PIECES

INGREDIENTS

- 2 3/4 cups flour

- 2 teaspoons baking powder

- 1 teaspoon salt

- 8 tablespoons (1 stick) unsalted butter, at room temperature

- 1/2 cup vegetable shortening, at room temperature

- 1 cup packed light brown sugar

- Rounded 1/2 cup granulated sugar

- 3 extra-large eggs, at room temperature

- 4 teaspoons vanilla extract

- 2 slightly rounded tablespoons sour cream (do not use low-fat or nonfat)

- 12 ounces plain M&M candies (about 2 cups)

DIRECTIONS

Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease a 9-by-13-inch metal baking pan, then line the bottom of it with enough parchment paper so that some of it sticks up/out beyond the two short sides of the pan.

Sift together the flour, baking powder and salt.

Combine the butter and shortening in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until smooth. Stop to scrape down the sides of the bowl. Add both sugars; beat on low, then on medium speed for about 2 minutes, until the mixture is light and fluffy. Add the eggs one a time, beating to incorporate after each addition. Stop to scrape down the bowl. Add the vanilla extract and sour cream; beat on low speed to incorporate.

Gradually add the sifted ingredients, beating (on low) to form a soft dough. Stir in the M&Ms. Transfer the dough to the pan, patting it in evenly and smoothing the surface. Bake for 25 minutes; the cookie slab should be puffed and slightly golden.

Cover loosely with aluminum foil and bake for 5 to 10 minutes or until just set at the center. Cool completely in the pan. Use a round-edged knife to loosen the edges of the cookie slab, then use the parchment paper to lift and transfer the cookie slab to a cutting board before cutting it into 24 bars.

Nutritional Facts

Calories per bar: 260

Total Fat: 12g; 18% Daily Value

Saturated Fat: 6g; 30% Daily Value

Cholesterol: 45mg; 15% Daily Value

Sodium: 160mg; 7% Daily Value

Total Carbohydrates: 34g; 11% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 22g

Protein: 3g

From Montfort, of Mary Lee's Desserts in Vienna. Tested by Lucy Shackelford.

Honey Maple Pecan Bars

Here, a rich, buttery shortbread base is topped with a chewy caramel that carries a hint of its namesake maple flavor.

Make Ahead: The bars can be stored between sheets of waxed paper in an airtight container for up to 10 days. They can be frozen for up to 1 month. Defrost thoroughly before serving.

SERVINGS: 35-40 bars

INGREDIENTS

For the crust

- 24 tablespoons (3 sticks) chilled salted butter, cut into small chunks

- 1 cup confectioners' sugar

- 2 large eggs

- 4 cups flour, preferably unbleached

For the filling

- 1 1/2 cups packed light brown sugar

- 1/2 cup good-quality honey

- 1/4 cup pure maple syrup

- 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into several pieces

- 1 tablespoon vanilla extract

- 4 cups pecan halves or pieces, toasted (see NOTE)

DIRECTIONS

For the crust: Preheat the oven to 350 degrees. Line a 15-by-17-inch rimmed baking sheet with parchment paper.

Combine the butter and confectioners' sugar in a food processor. Pulse for 20 seconds, then stop to add the eggs and flour; process just long enough to form a dough. Transfer to the baking sheet and press evenly to cover the parchment, including all the way into the corners and up the sides of the baking sheet; you'll need the edges to contain the filling. Bake for 8 minutes, then use a fork to prick the dough in several places. Bake for 15 minutes or until golden. Cool slightly.

Once the crust is out of the oven, make the filling: Combine the brown sugar, honey, maple syrup and butter in a deep saucepan over medium-high heat. Cook, stirring, until the butter has melted. Once the mixture comes to a boil, cook for 2 minutes. Remove from the heat and stir in the vanilla extract and pecans.

Pour over the crust, using a spatula to spread the filling evenly. Bake (at 350 degrees) for 20 minutes; the filling should be somewhat bubbly.

Cool completely before cutting into 35 to 40 bars.

NOTE: Spread the pecans in a single layer on a rimmed baking sheet. Toast in a 325-degree oven until fragrant and lightly browned. Cool completely before using.

Nutritional Facts

Calories per bar (based on 40): 270

Total Fat: 18g; 28% Daily Value

Saturated Fat: 7g; 35% Daily Value

Cholesterol: 40mg; 13% Daily Value

Sodium: 10mg; 0% Daily Value

Total Carbohydrates: 27g; 9% Daily Value

Dietary Fiber: 1g; 4% Daily Value

Sugar: 16g

Protein: 3g

Adapted from The Fallingwater Cookbook: Elsie Henderson's Recipes & Memories, by Suzanne Martinson with Jane Citron and Robert Sendall (University of Pittsburgh Press, 2008). Tested by Meaghan Wolff.

Raspberry Snow Bars

These sweet cookies are easy to assemble and have a delicate meringue topping.

Make Ahead: The bottom crust can be baked 2 days in advance. The cookies can be stored in an airtight container for up to 5 days.

SERVINGS: 2 DOZEN BARS

INGREDIENTS

- 1/4 cup vegetable shortening

- 1/4 teaspoon salt

- 1/4 cup sugar, plus 1/2 cup for the meringue

- 1/4 teaspoon almond extract

- 2 large eggs, separated into yolks and whites

- 1 1/2 cups flour

- 1 cup seedless red raspberry preserves

- 1/2 cup sweetened shredded coconut

DIRECTIONS

Preheat the oven to 350 degrees. Have ready a 9-by-13-inch baking dish (preferably glass).

Combine the shortening, salt and 1/4 cup of the sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy, then add the almond extract and egg yolks, beating to incorporate. Add the flour and beat to form a dough that just pulls away from the sides of the bowl; this may take several minutes; or until the mixture just holds together when pressed in your hand.

Transfer to the baking dish; use your hands to pat the dough evenly on the bottom of the pan, creating a slight (1/2 inch or so) edge along the sides. Bake for 15 minutes, until lightly golden.

While the crust is baking, beat the egg whites in the (clean) bowl of a stand mixer or hand-held electric mixer on low speed, until foamy, then gradually add the remaining 1/2 cup sugar; increase the speed to high and beat to form stiff peaks. Do not overbeat.

Remove the crust from the oven; spread evenly with preserves, then sprinkle the coconut over the preserves.

Spread the egg white mixture over the coconut, making sure to cover the preserves completely. Bake for 25 minutes, until the crust is golden brown and the meringue has picked up some color.

Let cool completely before cutting into 24 bars.

Nutritional Facts

Calories per bar: 122

Total Fat: 3g; 5% Daily Value

Saturated Fat: 1g; 5% Daily Value

Cholesterol: 18mg; 6% Daily Value

Sodium: 44mg; 2% Daily Value

Total Carbohydrates: 22g; 7% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: 16g

Protein: 2g

Adapted from an old recipe kept by Hagerstown resident Trudy Barrick. Tested by Bonnie S. Benwick.

Apricot-Pistachio Bars

These soft, almost chewy bars are redolent with the scents of the Middle East: pistachios, apricots, cardamom and mace. They are tartly sweet and rather cakelike, an unusual addition to any holiday cookie list.

STORE: Layer between sheets of wax paper in an airtight container at room temperature. To freeze, wrap the bars in wax paper and place in a heavy-duty resealable plastic food storage freezer bag for up to 2 months. Thaw completely before serving.

SERVINGS: 70 BARS

INGREDIENTS

For the dough

- 16 tablespoons (2 sticks) plus 1 teaspoon unsalted butter, at room temperature

- 1/2 cup sugar

- 1/2 cup packed light brown sugar

- 4 large eggs

- 1 tablespoon finely grated orange zest

- 1/2 teaspoon vanilla extract

- 1 teaspoon apricot brandy (optional)

- 1 1/4 cups flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon ground cardamom

- 1/4 teaspoon ground mace

- 2 cups coarsely chopped dried unsulphured unsweetened apricots

- 1/2 cup dried currants

- 1/2 cup coarsely chopped unsalted, lightly toasted pistachios

For the icing

- 1 1/2 cups confectioners' sugar

- 2 to 3 tablespoons freshly squeezed orange juice

DIRECTIONS

Preheat the oven to 350 degrees. Lightly grease a 10-by-15-inch baking pan with 1 teaspoon of the butter.

For the dough: Combine the remaining 2 sticks of butter and the sugars in the large bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for several minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the orange zest, vanilla extract and apricot brandy, if using; beat to mix well.

Combine the flour, baking powder, baking soda, cardamom, mace, apricots, currants and pistachios in a medium bowl, stirring to mix well. Use a spatula to stir the flour-spices mixture into the butter-sugar mixture and blend well. Spread the batter evenly in the pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes.

For the icing: Combine the confectioners' sugar and orange juice in a large bowl and whisk to a medium-firm consistency. Spread over the still-warm, uncut bars in the pan and let stand until the icing sets. Cut into 1 1/2-inch squares.

Nutritional Facts

Calories per bar: 64

Total Fat: 3g; 5% Daily Value

Saturated Fat: 2g; 10% Daily Value

Cholesterol: 19mg; 6% Daily Value

Sodium: 27mg; 1% Daily Value

Total Carbohydrates: 8g; 3% Daily Value

Dietary Fiber: 0g; 0% Daily Value

Sugar: n/a

Protein: 1g

Adapted from Christmas Sweets, by Georgeanne Brennan (Chronicle, 2007). Tested by Sue Kovach Shuman.

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