Orange CookiesMAKES 4 TO 5 DOZEN

A grated orange adds texture to these cakelike cookies.

Cookies:1 cup butter, softened2 cups sugar2 eggs, beaten to blend1 teaspoon baking soda

mixed with a small amount of water

1 cup sour milk (see Note)1 whole orange, ground

in a food processor

6 cups sifted flour2 teaspoons baking powder1⁄2 teaspoon salt

Frosting:2 cups confectioners’ sugar2 tablespoons butter, meltedJuice of 1⁄2 a lemonJuice of 1⁄2 an orange

To make cookies: Preheat oven to 350 degrees. Grease baking sheets.Cream together butter and sugar. Add all remaining ingredients.Drop batter by large spoonfuls onto prepared sheets. Bake 10 minutes. Transfer

cookies to cooling racks.To make frosting: Combine frosting ingredients. Drizzle over cookies while still warm.Note: To make sour milk, add 1 tablespoon vinegar to 1cup milk. Let stand 5 minutes.

— Jennifer Ward, ColumbusEditor’s note: Thanks to all who sent in similar recipes.

Cream StarsMAKES 3 DOZEN

These cookies have been a must at Christmas since the first time I triedthem. I found the recipe in Country Living magazine in the early ’90s. It isworth the time and effort.

Cookies:1 cup butter, softened

(do not substitute)1⁄3 cup heavy cream1 teaspoon almond extract2 cups sifted flourGranulated sugar

Pastel Butter Filling:1⁄4 cup butter, softened3⁄4 cup confectioners’ sugar1 egg yolk (see Note)1⁄8 to 1⁄4 teaspoon almond

extractFood coloring

To make cookies: Preheat oven to 375 degrees.Mix butter, cream, almond extract and flour in a large bowl until creamy.

Shape into a disk. Wrap in plastic. Refrigerate 1 hour.Cover a plate thickly with granulated sugar.Roll out dough on lightly floured pastry cloth with a floured stockinette-

covered rolling pin to 1⁄8-inch thickness. Cut into stars using a 2-inch cookiecutter. Transfer stars to plate with sugar. Turn to coat both sides.

Transfer cookies to baking sheet. Prick cookies in 3 places with a fork. Bake6 minutes or until lightly puffed. Cool cookies on wire racks.

To make Pastel Butter Filling: Beat butter, confectioners’ sugar, yolk andextract until smooth. Divide filling into thirds, placing each in a small bowl.Tint yellow, green and pink with food coloring.

Sandwich the cookies together with filling.Note: This recipe contains raw eggs. There is a slight chance of salmonella

poisoning when consuming raw eggs.

— Cindy R. Sams, Canal Winchester

Lemon-Ricotta Cookies with Lemon Glaze

MAKES 31⁄2 TO 4 DOZEN

Cookies:21⁄2 cups flour1 teaspoon baking powder1 teaspoon salt1⁄2 cup (1 stick)

unsalted butter, softened2 cups sugar2 large eggs

1 container (15 ounces) whole-milk ricotta cheese

3 tablespoons fresh lemon juiceGrated zest of 1 lemon

Glaze:11⁄2 cups confectioners’ sugar3 tablespoons fresh lemon juiceGrated zest of 1 lemon

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.To make cookies: In a medium bowl, combine the flour, baking powder and salt.In a large bowl, combine the butter and sugar using an electric mixer, beating until light

and fluffy, about 3 minutes. Add eggs 1 at a time, beating until incorporated after eachaddition. Add cheese, lemon juice and zest. Beat to combine. Stir in dry ingredients.

Spoon about 2 tablespoons of dough for each cookie onto prepared sheets. Bake untilcookies are golden at the edges, about 15 minutes. Cool slightly then transfer to racks tocool 20 minutes.

To make glaze: Combine all glaze ingredients. Spoon about 1⁄2 teaspoon onto eachcookie.

— Loretta Berrigan, CirclevilleEditor’s note: Thanks to all who sent in similar recipes.

Nothing says holiday season quite like cookies.Whether sweet and simple or elegant and sophisti-

cated, such treats are a year-end tradition.To help us compile this collection of cookie recipes,

we asked you, our readers, to send us your favorites. You responded with more than 250 suggestions.

We narrowed those recommendations to 25, which we testedand share today in this special section. Included are somerecipes we’d never heard of (Ishki Kishki, Page 8) as well as manyfamiliar types prepared with a twist (Cream Stars, below).

In addition, the section boasts 25 Dispatch classics — gemswe’ve published in the Food section.

Whether you’re young or old, a novice or an experienced baker,there’s surely something for everyone here.

Happy experimenting.

It’s time for

holiday baking

Additional recipes can be found at DispatchKitchen.com.

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Chocolate-Mint SandwichesMAKES 11⁄2 TO 2 DOZEN

6 ounces semisweet chocolate, melted, cooled

2 cups flour10 tablespoons butter,

softened1⁄4 cup light or dark

corn syrup

2 teaspoons baking soda1⁄4 teaspoon salt1 egg1⁄2 cup plus 1⁄3 cup sugar1 bag (13 ounces)

chocolate-covered mintpatties (such as peppermintpatties)

Preheat oven to 350 degrees.In a large bowl with a mixer on low speed, beat the chocolate, flour, butter,

corn syrup, soda, salt, egg and 1⁄2 cup sugar until blended. Increase speed tomedium. Beat until well-mixed, scraping the bowl often with a spatula.

Shape dough by rounded teaspoonfuls into balls. Roll in remaining 1⁄3 cupsugar. Place balls 2 inches apart on cookie sheets.

Bake 12 to 14 minutes until set. Immediately turn half the cookies over onthe cookie sheet. Place a chocolate-covered mint patty on each invertedcookie. Quickly top with remaining cookies, top side up. Transfer thesandwiches to racks to cool 1 minute. Gently press cookies together so mintpatty spreads to the cookie edges as it melts.

— Christine Arnold, Columbus

Editor’s note: Thanks to all who sent in similar recipes.

Vanilla-Chip Maple CookiesMAKES ABOUT 6 DOZEN

Cookies:1 cup vegetable shortening1⁄2 cup butter or margarine,

softened2 cups packed brown sugar2 eggs1 teaspoon vanilla1 teaspoon maple flavoring3 cups flour2 teaspoons baking soda

2 cups white chocolate chips1⁄2 cup chopped macadamia or

pecans

Frosting:1⁄4 cup butter or margarine,

softened4 cups confectioners’ sugar1 teaspoon maple flavoring4 to 6 tablespoons milk

To make cookies: Preheat oven to 350 degrees. In a mixing bowl, cream shortening, butter and brown sugar. Add eggs, one

at time, beating well after each addition. Beat in vanilla and maple flavoring.Combine flour and baking soda. Gradually add to creamed mixture. Stir in

chips and nuts.Drop dough by rounded tablespoonfuls 2 inches apart on baking sheets.

Bake until golden brown, about 8 to 10 minutes. Cool on pans 2 minutes thentransfer to racks to cool completely.

To make frosting: Cream butter and sugar. Beat in maple flavoring andenough milk to make a spreadable consistency.

Frost cooled cookies.

— Sue Deeds, Westerville

Lemon-Blackberry DaintiesMAKES 11⁄2 DOZEN

This is one of my favorite cookies ever. It’s a pastrylike sandwich cookie with lemon curd and blackberry preserves.

1 cup unsalted butter, softened

1⁄4 cup granulated sugar plusadditional for pressing

1⁄2 teaspoon salt1 tablespoon finely shredded

lemon peel1 teaspoon vanilla

2 cups flour1⁄3 cup seedless blackberry

preserves (I use Dickinson’s)

3 tablespoons purchasedlemon curd (I use Dickinson’s)

Confectioners’ sugar(optional)

In a large bowl with an electric mixer on medium speed, beat butter for 30 seconds. Add granulated sugar and salt. Beat until well-combined, scrap-ing the sides of the bowl as necessary. Beat in lemon peel and vanilla. Beat inas much flour as you can, then stir in any remaining flour by hand.

Cover and refrigerate until easy to handle, about 1 hour.Preheat oven to 400 degrees.Shape dough into 1-inch balls (you’ll need to get an even number). Arrange

2 inches apart on cookie sheets. Press the bottom of a glass (preferably witha pretty pattern on the bottom) into the additional sugar and press balls toflatten to 1⁄4-inch.

Bake 9 to 11 minutes or until the edges start to brown. Transfer cookies towire racks. Cool.

Spread 1 teaspoon of preserves on the flat side of half the cookies. Spread1⁄2 teaspoon curd on the flat side of the remaining cookies. Make cookie sand-wiches by pressing together the jam sides and curd sides of the cookies.Sprinkle tops with confectioners’ sugar if desired.

— Teri Ralston, New Albany

Vanilla SnowflakesMAKES 4 TO 5 DOZEN

These cookies, a delicate vanilla cake, are a family favorite. We sometimesslice them in half horizontally and fill them with vanilla icing, but they’re just asgood without. These cookies freeze well.

1⁄2 cup margarine1⁄4 cup vegetable shortening2 cups granulated sugar2 eggs1 cup milk

41⁄2 cups flour2 teaspoons baking powder1 teaspoon baking soda1⁄2 teaspoon salt2 tablespoons vanillaConfectioners’ sugar for

coating

Preheat oven to 375 degrees. Line baking sheets with parchment paper orsilicone mats.

Cream margarine, shortening and sugar. Blend in eggs and milk. Combine flour, baking powder, soda and salt. Add to margarine mixture.

Beat until well-blended. Stir in vanilla. (Batter will be very soft.)Drop dough by round teaspoonfuls into confectioners’ sugar. Roll to coat.

Arrange on prepared sheets.Bake 10 minutes. Cool.

— Shari Davey, Newark

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Cherry BallsMAKES ABOUT 2 DOZEN

1⁄2 cup butter11⁄2 cups confectioners’

sugar11⁄2 cups sweetened flaked

coconut

Dash of vanilla1 small jar maraschino

cherries, drainedGraham cracker crumbs

Mix butter, sugar, coconut and vanilla together. Place a small amount in your hand, pressing it flat. Put a cherry in the center.

Roll the coconut mixture around the cherry to form a ball. Roll in graham crackercrumbs.

Store in the refrigerator.

— Joanne Wiggins, Marble Cliff

PeppernutsThese cookies are part of a tradition brought to American from Russia by

Mennonites in the 1800s. I admit, I don’t make these every year because they areso labor intensive. There are whole books about peppernuts, but I always comeback to this recipe, originally from my sister who lives in Kansas. Bakingpeppernuts is a great family activity. Several people can keep busy filling thecookie sheets. The recipe makes a couple of quarts of cookies.

1 large egg11⁄2 cups sugar1 cup margarine or butter2 tablespoons light corn syrup1⁄2 to 1 teaspoon anise oil

(see Editor’s note)

1⁄2 teaspoon ground pepper1 teaspoon cinnamon1⁄2 teaspoon ground cloves1⁄2 teaspoon ground ginger2 teaspoons baking soda33⁄4 cups flour

Beat egg, sugar, margarine and corn syrup until creamy. Add spices and sodato creamed mixture. Mix well. Add flour. Mix well. (Dough will be fairly stiff.)

Refrigerate dough at least 2 hours or overnight.Working with about 1⁄2 cup at a time, roll the dough into a long rope, no more

than 1⁄2-inch in diameter. Place the rope on a cookie sheet. Repeat with remainingdough until all has been made into ropes. Refrigerate at least 2 hours.

Preheat oven to 350 degrees. Grease cookie sheets.Using a sharp knife, cut 1⁄4-inch slices from the rope. Arrange on cookie sheets.

Bake 5 to 6 minutes.Alternatively, instead of making ropes, you can pinch off small amounts of

dough and form into small balls, no more than 1⁄2-inch in diameter. This methodresults in rounder, more perfectly shaped peppernuts.

— Susan Ortman Goering, Columbus

Editor’s note: Anise oil can be purchased at Italian markets and specialty foods stores.We used 1 teaspoon anise extract which worked fine, though the anise flavor wasn’t asstrong. If using the extract, you can increase the amount.

Honey CookiesMAKES ABOUT 4 DOZEN

This is a German cookie recipe. I make it Christmas-y by sprinkling with red, green andwhite sugar. I use large sugar crystals, which can be found at specialty food stores.

1⁄2 cup honey1⁄2 cup milk1 teaspoon baking soda1 cup sugar1⁄2 cup (1 stick) margarine2 eggs4 cups flour1 teaspoon ground cardamom

1 teaspoon cinnamon1⁄2 teaspoon nutmeg1⁄2 teaspoon ground cloves1 teaspoon salt1 teaspoon baking powder1 egg white1 tablespoon waterColored sugar

Heat the honey and milk in a small saucepan, stirring until honey dissolves. Stir inbaking soda. Cool.

Cream sugar and margarine on medium speed until light and fluffy. Beat in eggs. Addflour, spices, salt, baking powder and honey mixture. Refrigerate until firm.

Preheat oven to 350 degrees. Grease baking sheets or line with parchment paper orsilicone mats.

Beat egg white and water in a small bowl.Using 1 tablespoon for each cookie, roll dough into balls. Place on cookie sheets.

Brush with egg white mixture. Sprinkle with sugar. Bake 10 to 12 minutes.

— Brenda Kigar, Delaware

Lime ZingersMAKES ABOUT 6 DOZEN

This recipe is a nice change from a traditional sugar cookie, featuring a little nuttinessand a touch of lime.

Cookies:1 cup butter, softened1⁄2 cup granulated sugar2 teaspoons finely

shredded lime peel1⁄4 cup lime juice1 teaspoon vanilla21⁄4 cups flour3⁄4 cup finely ground hazelnuts

Frosting:4 ounces cream cheese (do not

use low-fat or nonfat)1 cup sifted confectioners’ sugar1⁄2 tablespoon lime juice1 teaspoon vanillaFood coloring

To make cookies: Preheat oven to 350 degrees.In a large bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Beat in granulated sugar until combined. Beat in lime peel, lime juice and vanilla, thenflour. Stir in nuts. Divide dough in half.

On a lightly floured surface, roll each half of dough to 1⁄4-inch thick. Cut into 11⁄2-inchsquares. Transfer to baking sheets. Bake 8 to 10 minutes or until the edges are lightbrown. Transfer cookies to racks to cool.

To make frosting: Beat frosting ingredients with an electric mixer on medium speeduntil smooth. Tint as desired with food coloring. Frost cookies. If desired, pipe bows inalternate colors to make the cookies look like packages. Alternately, cut the cookies intoany shapes and decorate as desired.

— Jane Damschroder, Lewis Center

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Chocolate Coffee RoundsMAKES 4 TO 5 DOZEN

2 ounces unsweetened chocolate

2 cups flour1 teaspoon cinnamon1⁄2 teaspoon salt1⁄2 cup shortening1⁄2 cup butter1⁄2 cup granulated sugar

1⁄2 cup brown sugar1 tablespoon instant coffee1 teaspoon water1 egg11⁄2 cups chocolate chips

(semisweet, dark or white)3 tablespoons shortening

Melt chocolate. Cool slightly.Stir together flour, cinnamon and salt.Beat shortening and butter until soft. Add granulated sugar and brown sugar. Beat

until fluffy.Dissolve coffee in water. Add to batter along with melted chocolate and egg. Beat

well. Add flour mixture. Beat well. Cover and chill 1 hour. Shape dough into 7-inch logs.Wrap in plastic and chill overnight.

Preheat oven to 350 degrees.Cut logs into 1⁄4-inch-thick slices. Arrange on baking sheets. Bake 10 to 12 minutes.

Transfer cookies to racks to cool.Melt chocolate chips and shortening together, stirring until smooth. Dip half of each

cookie in chocolate mixture. Place on waxed paper until cooled and set.

— Mindy Davis, Columbus

KolachkesMAKES ABOUT 3 TO 4 DOZEN

Filling:1 jar (12 ounces) apricot

preserves1⁄2 cup finely chopped

walnuts or pecans1⁄4 teaspoon cinnamon1⁄4 teaspoon nutmeg1⁄4 teaspoon ground cloves

Cookies:1 cup butter, softened1 package (8 ounces)

cream cheese, softened2 tablespoons sugar2 cups flour1 large egg, lightly beaten1 tablespoon waterSifted confectioners’ sugar

To make filling: Combine all filling ingredients in a bowl.To make cookies: Preheat oven to 350 degrees. Lightly grease baking sheets.Beat butter and cream cheese at medium speed with an electric mixer until creamy.

Add granulated sugar. Beat well. Add flour. Beat on low speed until well-blended.Divide dough into thirds. Roll each portion to 1⁄8-inch thickness on a lightly floured

surface. Cut out with 3-inch round cookie cutter. Arrange on prepared sheets.Beat egg and water in a small bowl. Brush on edges of cookie. Spoon 1⁄2 teaspoon

filling in center of each cookie. Fold in half, forming half-moon shape. Pinch edges toseal.

Bake until golden, about 12 to 15 minutes. Transfer cookies to racks. Cool completely.Dust with confectioners’ sugar.

— Dan Batdorff, Grove City

Saucepan Candied-Fruit BarsMAKES ABOUT 6 DOZEN

Bars:3 cups flour1⁄2 teaspoon baking soda1⁄2 teaspoon salt1 cup butter11⁄2 cups sugar2 eggs

2 teaspoons vanilla1⁄4 cup orange juice 2 cups chopped mixed candied fruit

Glaze:1 cup confectioners’ sugar3 tablespoons orange juice

To make bars: Preheat oven to 350 degrees. Grease a 15-by-10-inch jelly roll pan.In a medium bowl, mix the flour, soda and salt until well-blended. In a saucepan over low heat, melt butter. Add sugar, eggs and vanilla. Mix well. Remove

from heat. Add flour mixture and orange juice. Mix well. Stir in candied fruit.Spread in prepared pan. Bake until golden brown, about 25 minutes.Meanwhile, make glaze: Combine orange juice and confectioners’ sugar in a bowl until

smooth.Brush glaze over bars while still warm. Cool completely in pan. Cut into bars.

— Sally Powell, Upper Arlington

LebkuchenMAKES 31⁄2 DOZEN

I have made these since 1960. A friend from East Germany shared this recipe. I mix themon Thanksgiving night, then bake them the next morning and hide them until Christmas.

Cookies:1⁄2 cup honey1⁄2 cup light molasses1⁄2 cup light brown sugar

(not packed)1 egg, beaten1 teaspoon grated lemon peel1 tablespoon orange juice23⁄4 cups flour1⁄2 teaspoon salt1⁄2 teaspoon baking soda1 tablespoon nutmeg

1 tablespoon ground cloves1 tablespoon cinnamon1 tablespoon allspice3⁄4 cup candied mixed fruit1⁄2 cup finely chopped nutsCandied cherries, halvedBlanched almond slivers

Glaze:1⁄3 cup light corn syrup1 tablespoon lemon juice1 tablespoon water

To make cookies: Combine honey, molasses and brown sugar in a large pot. Bring to aboil, stirring until sugar dissolves. Remove from heat. Cool.

Stir egg, lemon peel and orange juice into molasses mixture. Mix all dry ingredients in abowl. Stir into molasses mixture. Stir in fruit and nuts, except cherry halves and almondslivers. Refrigerate overnight.

Preheat oven to 400 degrees.Roll out dough on a heavily floured surface. Cut into 3-inch rounds. Arrange on baking

sheets. Press one cherry half in the center of each cookie. Arrange 3 almond slivers aroundcherry, like spokes.

Bake 8 to 10 minutes.Meanwhile, make the glaze: Combine all ingredients in a small saucepan. Bring to a

boil. Cook until reduced to 1⁄3 cup.Brush on cookies while still slightly warm. Let dry before storing.

— Nancy L. Stafford, DaytonEditor’s note: Thanks to all who sent in similar recipes.

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Meringue Layer BarsMAKES 2 DOZEN

1 cup vegetable shortening11⁄2 cups brown sugar2 eggs, separated1 tablespoon water1 teaspoon vanilla2 cups flour

1 teaspoon baking powder1⁄4 teaspoon baking soda1⁄4 teaspoon salt2 cups semisweet

chocolate chips1 cup chopped nuts

Preheat oven to 325 degrees. Grease a 15-by-10-inch pan.Mix shortening, 1⁄2 cup brown sugar, yolks, water and vanilla. Add flour,

baking powder, soda and salt. Press on the bottom of prepared pan. Sprinklewith chocolate chips and nuts.

In a mixing bowl with clean dry beaters, beat egg whites with remaining1 cup brown sugar. Beat until stiff but not dry. Spread over cookies.

Bake 20 minutes. Cool. Cut into squares.

— Jeff Ulrich, Worthington

Nut Brittle Cookie BarsMAKES ABOUT 2 DOZEN

These taste like a very buttery, crispy candy bar.

Cookie:12⁄3 cups flour3⁄4 teaspoon baking powder1⁄2 cup chilled butter2 tablespoons sugar1 egg, slightly beaten2 tablespoons

evaporated milk

1 cup peanut butter chips

Nut filling:11⁄2 cups sugar1⁄2 cup butter1⁄2 cup evaporated milk1⁄2 cup light corn syrup11⁄2 cups sliced almonds2⁄3 cup peanut butter chips

To make cookies: Preheat oven to 375 degrees. Grease a 15-by-10-inchbaking sheet. Line with parchment paper.

In a medium bowl, sift flour and baking powder.In a large bowl, cream butter with sugar until light. Add flour mixture. Mix

well. Stir in egg and milk. Stir until it holds together.Press cookie layer evenly in bottom of prepared pan. Bake 8 to 10 minutes.

Cool. Sprinkle peanut butter chips over. Maintain oven temperature.To make nut filling: In a 3-quart saucepan, place sugar, butter, evaporated

milk and corn syrup. Place over medium heat. Stir constantly until mixtureboils. Stir in almonds. Continue cooking until a candy thermometer registers240 degrees. Remove from heat.

Immediately pour over cookie layer (do not spread). Bake 12 to 15 minutes.Sprinkle 2⁄3 cup peanut butter chips over. Cool completely in pan. Cut into

bars.

— Debie Damato, Grove City

Cave CookiesMAKES 3 DOZEN

When I was growing up in Wisconsin in the 1930s and ’40s, my mom made abatch of these every Christmas. They were clear favorites and very easy to make.

4 egg whites2 cups sugar1 teaspoon ground mace

1 teaspoon nutmeg1 can (12 ounces) cocktail peanuts

(salted or unsalted)

Preheat oven to 375 degrees. Line baking sheets with parchment paper orgrease and flour them.

Beat egg whites, sugar and spices until stiff. Grind peanuts in a food processor.Fold nuts into whites.

Drop golf-ball-size spoonfuls of batter onto prepared sheets. Place in oven.Immediately turn off oven. Allow the cookies to “bake” at least 4 hours or over-night.

— Charles Marschall, Westerville

Chocolate BiscottiMAKES 2 TO 3 DOZEN

This is my favorite biscotti recipe in the whole world.

1 cup sugar1 cup butter, softened21⁄2 cups flour

(I use King Arthur)1 tablespoon baking powder1 teaspoon vanilla

1 cup unsweetened cocoa powder1 teaspoon instant coffee

powder or granules4 large eggs8 ounces semisweet chocolate1⁄4 cup sliced toasted almonds

Preheat oven to 325 degrees.In a large bowl with a mixer at medium speed, beat sugar and butter until light

and fluffy. Add 1cup of flour, baking powder, vanilla, cocoa powder, coffee powderand eggs. Beat on low speed until blended. Stir in remaining 11⁄2 cups flour byhand.

With well-floured hands, shape the dough into three loaves, each 12-by-2-inches, and about 3 inches apart on baking sheets. Bake 25 to 30 minutes oruntil loaves are firm to touch. Cool loaves on sheets on rack 20 minutes.

Transfer loaves to a cutting board. Using a serrated knife, cut each loaf cross-wise into 1⁄2-inch thick slices. Arrange slices, cut side down, on baking sheets.Bake until dry, about 25 minutes. Transfer cookies to racks to cool.

Melt chocolate over low heat, stirring until smooth. Spread or drizzle eachbiscotti with chocolate, then sprinkle with almonds. Refrigerate until set, about20 minutes.

Store cookies in an airtight container or zipper-top bag.

— Mary Hayes, Columbus

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Peppermint Candy CanesMAKES 3 DOZEN

This is a holiday-cookie recipe from my grandmother. It wouldn’t be Christmas at our house without these.

Cookies: 2 cups sifted flour2⁄3 cup sugar3⁄4 teaspoon salt1 cup butter, softened1⁄4 cup milk1⁄4 teaspoon peppermint

extract1 cup oats

Icing:1 pound confectioners’ sugar2 tablespoons butter1 teaspoon vanillaMilkRed sugar

To make cookies: Sift flour, sugar and salt. Add butter, cut in until coarsecrumbs form. Stir in milk and peppermint. Add oats. Mix well. Chill the doughfor 1 to 2 hours.

Preheat oven to 375 degrees.Divide the dough into 4 equal parts. Divide each part into 9 pieces.Roll each part into a rope about the size of a pencil. Shape on a baking

sheet to form a cane. Bake 10 minutes. Cool.To make icing: Combine all icing ingredients except red sugar, including

enough milk to make a thin icing.Dip canes into frosting then place icing side up on a wire rack. Sprinkle red

sugar in stripes in the wet frosting.

— Janet Hawk, PowellEditor’s note: Thanks to all who sent in similar recipes.

Pecan CrispsMAKES ABOUT 5 DOZEN

My aunt makes these every year. They have become a part of our family’sholiday cookie tradition.

11⁄2 cups flour1 cup sugar plus

additional for dipping1⁄4 cup butter1⁄4 cup margarine

1 egg, separated3 tablespoons milk1 teaspoon vanilla1 cup pecans, thinly sliced

Blend flour and sugar. Beat in butter and margarine.Mix egg yolk, milk and vanilla with a fork. Stir into butter mixture. Refriger-

ate overnight.Preheat oven to 375 degrees. Grease baking sheets.Form dough into 1-inch balls. Place on prepared sheets. Press to 1⁄16-inch

thickness with the bottom of a greased glass dipped in additional sugar.(The dough must be pressed thin so it will be waferlike; otherwise it will betoo chewy.)

Beat egg white in a bowl. Brush over cookies. Sprinkle cookies withpecans, pressing lightly into the cookies.

Bake until edges are golden brown, 8 to 10 minutes (take care not tooverbake).

— Susan Dolcich, Westerville

Buttermilk BarsMAKES 1 DOZEN

These are a family favorite. My mother made these every year for thechurch dinner, St. Mary’s Smorgasbord.

11⁄4 cups granulated sugar3⁄4 cup brown sugar2 cups flour1⁄2 cup chilled butter, cut

into cubes1 cup chopped walnuts

1 egg, beaten to blend3⁄4 teaspoon salt3⁄4 teaspoon cinnamon1 teaspoon baking soda1 cup buttermilk

Preheat oven to 350 degrees.Mix sugars and flour in a bowl. Add butter. Cut in using 2 butter knives until

mixture resembles coarse meal. (Alternatively, use a food processor to com-bine sugar, flour and butter.) Combine 2 cups of this mixture with walnuts.Press into a 13-by-9-inch pan.

Beat egg, salt, cinnamon, soda and buttermilk until smooth. Stir inremaining crumb mixture. Spread over first layer.

Bake 45 minutes. Cool completely before cutting into bar or diamondshapes.

— Martha J. Scott, Carroll

Cocoa-Peanut LogsMAKES 2 DOZEN

1 cup semisweet chocolate chips

1⁄3 cup peanut butter

4 cups Cocoa Krispies cereal

Grease a 9-inch pan.Melt chocolate with peanut butter in the microwave. Combine with cereal.

Press into prepared pan. Cool completely.Cut into squares.

— Jeff Ulrich, Worthington

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time to do this, switch trays of cookies betweentop and bottom halfway through cooking to en-sure even baking.� Turn the sheets halfway through baking time.

Give the baking sheets a 180-degree turn in theoven. Even the best ovens have hot spots; thishelps with more even baking.

A glossary of termsMost cookie recipes call for butter, flour and

sugar, along with other ingredients. But there areseveral types of each. What’s what?

Here’s a guide:� Brown sugar: Dark-brown sugar has a deeper

flavor and color. You can use light or dark-brownsugar interchangeably. � Butter: It’s best to use unsalted butter in bak-

ing because it has a lower water content and, ofcourse, less salt. If you have only salted butter

(often called sweet butter), you mightwant to cut the salt in the recipe.

European-style butter, such as Plugra,has a higher fat content. Using it in bak-

ing recipes might yield different — butpossibly more delicious — results.

� Chocolate: Use what the recipe callsfor. Unsweetened chocolate has no sug-

ar. Bittersweet and semisweet have a mini-mum of 35 percent cocoa solids but usually muchhigher. Milk chocolate has a minimum of 10 per-cent chocolate plus the addition of milk andsugar. White chocolate, technically, is not choco-late because it contains no cocoa solids.� Confectioners’ sugar: This is a finer grain of

sugar mixed with a small amount of an anti-caking agent. It is also called powdered sugar. It

cannot be used interchangeably with gran-ulated sugar.

� Eggs: Use large eggs, unless other-wise specified.

� Flour: Unless otherwise specified,an ingredient list that calls for flourmeans all-purpose flour. Unbleachedall-purpose flour means simply that itis not bleached and will be slightly

darker. It can be used interchangeablywith all-purpose flour.� Salt: Use table salt if another type is

not specified. If all you have is kosher salt,use twice the amount. If all you have is

table salt and the recipe calls for kosher orcoarse salt, use half the amount.� Shortening: This refers to vegetable short-

ening. It doesn’t have the flavor of butter, but ittypically makes cookies softer.� Sugar: Unless otherwise stated, “sugar”

means granulated — or what some people callwhite sugar. � Vanilla: Use pure vanilla extract when pos-

sible; it has the best flavor. If the vanilla you use isdouble-strength, use half the amount called for inthe recipe.

robin.davis@dispatch.com

Details matter

Also, be sure to follow a recipe exactly. Unlikecooking a stew or soup, baking is formulaic. Whenyou start swapping ingredients (margarine forbutter, Egg Beaters for eggs) or pan sizes, you’relikely to end up with mixed results.

To help you excel at baking, here areother guidelines as well as a glossary ofterms you should know:

Do’s and don’ts� Softened butter should be between

65 and 70 degrees — not room temper-ature, even when the recipe calls for it.Take the butter out of the refrigeratorabout an hour before using it. If youforget to take it out, grating the butteron a box grater can soften it quickly.� Measure flour by the “scoop-and-

swift” method. Unlike brown sugar, flourshouldn’t be packed into a measuring cup.Fluff the flour in the bag or container with afork. Scoop the flour into the measuring cup (orspoon it in). Overfill the cup, then use the flat edgeof a knife to level the ingredients.� Check the date of leavening. Most cookies get

their “lift” from baking powder or baking soda. Ifthose ingredients have expired, the cookies will beflat. It’s best to buy such ingredients at the begin-ning of each holiday season.� To keep cookies from sticking, line baking

sheets with parchment paper or silicone liners(available at specialty cookware stores). Evenwhen the recipe doesn’t call for greasing the pan,doing so guarantees that cookies won’t stick.� Don’t place dough on hot baking sheets. The

cookies will cook too quickly on the bottom beforethe top is done. Between each batch, rinse thebaking sheets under cold water.� Bake on the middle rack of the oven (unless

the recipe specifies elsewhere). If you don’t have

Most successful bakers adhereto the finer points of recipes

By Robin Davis �THE COLUMBUS DISPATCH

Holly-Jolly CutoutsMAKES 3 TO 4 DOZEN

This recipe is a versatile all-purpose cookie dough. It can also be formed into a log,chilled and sliced or rolled into balls and rolled in sugar, then gently flattened on abaking sheet.

2 cups flour1⁄2 teaspoon baking powder1⁄2 teaspoon salt3⁄4 cup unsalted butter,

softened

1 cup sugar1 large egg1⁄2 teaspoon vanillaDecorating frosting, colored sugar,

sprinkles

Whisk the flour, baking powder and salt in a small bowl.Beat the butter and sugar in a large bowl until pale and fluffy, about 3 minutes. Beat in

the egg and vanilla. Reduce speed and beat in dry ingredients, just until combined.Divide dough in half. Form each half into a 6-inch disk. Wrap in plastic and refrigerate

until firm, at least 1 hour or up to 3 days.Preheat oven to 375 degrees.Working with one disk at a time and keeping the remainder in the refrigerator, roll to

1⁄4-inch thickness on a lightly floured surface. Cut out cookies. Transfer to baking sheets.Refrigerate baking sheets with cookies 20 to 30 minutes. Gather scraps. Chill until firmenough to reroll.

Bake 8 to 10 minutes. Transfer to racks to cool completely.Make additional cookies with remaining disk and scraps but do not reroll more than

once or cookies will be tough.Decorate cooled cookies as desired.

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Strawberries-and-Cream CookiesMAKES ABOUT 3 DOZEN

This is a fairly recent addition to my holiday baking. My daughter loves these somuch, she insisted they be part of the 2,500 cookies we baked for her wedding thisyear.

3⁄4 cup sugar1 cup unsalted butter,

softened2 cups flour1 teaspoon vanilla

1 tablespoon whipping cream1⁄4 teaspoon salt1⁄2 cup finely chopped white chocolate3⁄4 cup dried strawberries, chopped

(see Note)

In a mixing bowl, cream the sugar and butter on low speed until well-blended. Addflour, vanilla, cream and salt. Blend well. Stir in white chocolate and strawberries byhand. (Dough will be firm.)

Refrigerate dough 30 minutes.Preheat oven to 325 degrees. Line baking sheets with parchment paper.Scoop dough, using 2 teaspoons per cookie, onto prepared sheets. Bake until light

brown around the edges, about 16 to 17 minutes.Cool on sheets before transferring to racks.Note: Strawberries can be found at natural-foods stores or ordered from

www.nutsonline.com.

— Debie Damato, Grove City

Ishki KishkiMAKES 5 DOZEN

This is from my Aunt Mary who lived in Cleveland until she passed away. She wouldbake from 20 to 30 different cookies every Christmas season, starting the day afterThanksgiving. My uncle would deliver them to relatives and friends around the citybefore Christmas Eve. Before my aunt’s death, her daughter sent the rest of the familya cookbook of these treasured recipes, many from her Polish heritage.

3⁄4 cup butter1⁄4 cup plus 1 tablespoon

sugar1 teaspoon almond extract

2 cups sifted flour1 egg white, beaten until frothy1⁄3 cup finely chopped walnuts

Cream butter and 1⁄4 cup sugar until light and fluffy. Add almond extract. Stir in flour.Refrigerate until firm.

Roll out dough on a lightly-floured surface to 1⁄8-inch thickness. Using a crimpedroller, cut into angled rectangles, about 11⁄2-inches-by-1-inch. Transfer to bakingsheets.

Brush cookies with egg white. Combine remaining 1 tablespoon sugar with walnuts.Sprinkle over cookies.

Bake until golden brown, about 10 to 12 minutes. Transfer cookies to racks to cool.

— Chris Killoran, Canal Winchester

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Molasses CookiesMAKES ABOUT 2 DOZEN

This is a recipe from Betty Rosbottom. In the original, she used the cookies to sandwichvanilla ice cream. But they’re delicious on their own, and the rich spicing makes themappropriate for the holidays.

21⁄2 cups all-purpose flour2 teaspoons baking soda1 teaspoon cinnamon1⁄2 teaspoon salt1⁄2 teaspoon ground ginger1⁄2 teaspoon ground cloves

1⁄4 teaspoon nutmeg1 cup plus 1⁄4 cup sugar3⁄4 cup (11⁄2 sticks) unsalted butter,

softened1⁄4 cup molasses1 large egg

Arrange rack at center position. Preheat oven to 350 degrees. Line 2 large bakingsheets with parchment paper.

Sift together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg.With an electric mixer on medium-high speed, cream together 1 cup sugar, butter,

molasses and egg until well-blended and the mixture is light and fluffy, 3 to 4 minutes.Reduce speed to low. Add the dry ingredients. Beat until well-blended, 1 to 2 minutes.Spread remaining 1⁄4 cup sugar on a dinner plate. Take a tablespoon of dough, shape

into a ball, and roll in the sugar. Place on prepared sheets. Flatten with the bottom of aglass. Continue, leaving at least 2 inches around each cookie, until the sheets are full.

Bake one sheet at a time until cookies are golden brown and have spread and flattened,10 to 12 minutes. Cool cookies on baking sheet 5 minutes. Transfer to wire racks to coolcompletely.

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Holiday baking is a festive activity, but it can also presentfrustrations. ¶ For example: What makes cookies crum-ble when they should be crisp? And what makes thempuffy when they should be chewy? ¶ The answers mightlie in the recipes — or in how the baker interprets them.

¶ Before beginning to bake, then, you should first read through arecipe — from start to finish. As you do, make sure you have all the ingredients and equipment required.

ISTOCKPHOTO.COM

Macadamia Nut White Chocolate-Chip Cookies

MAKES ABOUT 5 DOZEN

This is a great variation to the traditional chocolate-chip cookie.

1 cup (2 sticks) butter,softened

3⁄4 cup granulated sugar3⁄4 cup packed brown sugar2 eggs, beaten to blend1 teaspoon vanilla1 teaspoon baking soda1 teaspoon salt

2 cups flour1 cup quick-cooking or

old-fashioned oats1 cup flaked shredded

coconut1⁄2 cup coarsely chopped

macadamia nuts12 ounces white chocolate

chips

Preheat oven to 375 degrees. Lightly grease baking sheets.Beat butter, both sugars, eggs and vanilla until well-blended. Add

soda, salt and flour. Mix just until combined. Stir in oats, coconut, nutsand chips.

Drop dough by tablespoonfuls onto prepared sheets. Bake 9 to11 minutes or until set.

Transfer cookies to racks to cool completely.

No-Bake Chocolate Peanut Butter Cookies

MAKES 31⁄2 TO 4 DOZEN

Chunky or smooth peanut butter works fine in this recipe, but be sure to usequick-cooking oats for the best results.

2 cups sugar3 tablespoons unsweetened

cocoa powder1⁄2 cup (1 stick) butter

or margarine

1⁄2 cup milk1 teaspoon vanilla1⁄2 cup peanut butter3 cups quick-cooking oats

In a saucepan, mix sugar, cocoa powder, butter and milk. Cook over mediumheat, stirring. Bring to a boil. Cook 1 minute. Remove from heat. Stir in vanilla,peanut butter and oats. Mix well.

Drop dough by tablespoonfuls onto wax paper. Cool.

RugelachMAKES 4 DOZEN

This recipe is from Baking and Pastry: Mastering the Art and Craft by theinstructors at the Culinary Institute of America in Hyde Park, New York.

4 cups flour1⁄4 teaspoon salt12 ounces cream cheese,

softened2 cups (4 sticks) butter,

softened

1⁄4 cup sugar1 teaspoon cinnamon1 egg2⁄3 cup raspberry jam2⁄3 cup chopped nuts and/or

chocolate chipsConfectioners’ sugar for garnish

Sift together flour and 1⁄4 teaspoon salt. Using the paddle attachment of astanding mixer, cream the butter and cream cheese on medium speed for5 minutes. Switch to low speed. Add dry ingredients. Beat just until combined.Scrape down sides of the bowl as necessary to blend evenly.

Roll the dough on a lightly floured surface to an even 1-inch thickness. Foldthe dough in thirds as for a letter. Wrap dough tightly in plastic wrap. Refrigerateovernight.

Preheat oven to 375 degrees. Lightly grease baking sheets or line with parch-ment paper.

Combine sugar and cinnamon in a small bowl. Place egg in a small bowl. Adda splash of water. Whisk to combine.

Remove dough from refrigerator. Knead until pliable. Separate dough into3 even pieces. Shape into flattened disks. Roll each piece on a lightly flouredsurface to an 1⁄8-inch-thick circle, about 12 inches in diameter.

Spread the dough with a paper-thin layer of jam. Liberally sprinkle with choc-olate chips or nuts and cinnamon-sugar. Cut dough pizza-style into 16 triangles.Roll each piece into crescents, starting at the wide end. Arrange on preparedsheets. Brush lightly with egg mixture. Sprinkle with confectioners’ sugar.

Bake until light golden brown, about 10 to 12 minutes. Transfer to racks tocool completely.

Store in an airtight container.

Lemon BarsMAKES 9 LARGE OR 16 SMALL SQUARES

Lemon bars have been around almost 50 years. They are tart, sweetand always a hit.

1 cup flour1⁄4 cup confectioners’ sugar

plus additional forsprinkling

1⁄2 cup (1 stick) butter ormargarine, softened

2 eggs1⁄2 teaspoon baking powder1 cup granulated sugar21⁄2 tablespoons lemon juicePinch of salt

Preheat oven to 350 degrees.Combine flour and 1⁄4 cup confectioners’ sugar in a bowl. Cut in butter,

blending well. Pat mixture onto the bottom of an 8-inch square bakingpan. Bake 20 minutes.

Meanwhile, beat together the eggs, baking powder, granulated sugar,lemon juice and salt.

Pour over warm baked crust. Return to oven. Bake until set, 20 to 25 minutes.

Cool. Sprinkle with additional confectioners’ sugar. Cut into squares.

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Soft Sugar CookiesMAKES ABOUT 5 DOZEN

For variations, try adding chopped nuts, raisins, chocolate chips or candied fruit tothe batter. Or combine sugar and cinnamon and sprinkle over cookies just beforebaking. You can also ice the cookies with a favorite frosting after they are baked andcooled.

4 cups flour11⁄2 teaspoons baking soda1⁄2 teaspoon salt1 cup vegetable shortening

or butter, softened

2 cups sugar2 eggs2 teaspoons vanilla1 cup sour milk or buttermilk

(see Note)

Preheat oven to 375 degrees. Grease baking sheets.Combine flour, soda and salt in a bowl.Beat shortening and sugar until light and fluffy. Beat in eggs and vanilla. Add flour

mixture to shortening mixture alternately with sour milk, beginning and ending withflour mixture and beating just until ingredients are combined.

Drop dough by heaping teaspoonfuls onto prepared sheets. Bake until set but notbrown, about 8 to 10 minutes.

Note: To make sour milk, add 1 tablespoon vinegar or lemon juice to 1 cup milk.

Orange-Pecan ShortbreadMAKES 1 T0 2 DOZEN

The log of cookie dough can be frozen for up to three months.

1⁄2 cup unsalted butter1⁄4 cup confectioners’ sugar

plus additional for dusting1 cup minus 1 tablespoon

flour

1⁄4 teaspoon salt2 teaspoons finely grated

orange zest3⁄4 cup coarsely chopped

pecans

Combine butter and sugar in the bowl of an electric mixer. Beat athigh speed 2 minutes or until light and creamy. Gradually stir in flour,salt and orange peel, beating until light.

Scoop dough from mixer into an 8-inch-long log. Place pecans on asheet of plastic wrap. Roll dough log in pecans to coat. Wrap in plastic.Refrigerate at least 2 hours.

Preheat oven to 300 degrees. Cut dough into 1⁄2-inch-thick slices. Arrange on cookie sheet. Bake

15 minutes or until cookies are lightly browned. Transfer to rack to cool.Dust with additional confectioners’ sugar.

Raspberry-Shortbread BarsMAKES 2 DOZEN

You can use any flavor of jam or preserve you like, but red ones givethe bars a particularly festive look.

2 cups flour1 teaspoon baking powder1⁄4 teaspoon salt1 cup unsalted butter,

softened1 cup sugar

2 large egg yolks1⁄2 teaspoon vanilla3⁄4 cup seedless raspberry

jamConfectioners’ sugar for

dusting (optional)

Position rack in lowest third of oven and preheat to 350 degrees.Butter and flour a 13-by-9-inch baking dish.

Whisk the flour, baking powder and salt in a bowl.Beat the butter and sugar in the bowl on an electric mixer on low

speed until combined. Beat in the yolks and vanilla. Add dry ingre-dients and beat just until a crumbly dough forms.

Crumble half the dough into the prepared pan. Press gently into aneven layer. Dollop jam over the dough evenly. Use a spatula to spreadinto an even layer. Crumble remaining dough over the top.

Bake 15 minutes. Cover with foil. Bake until set and golden brown,about 15 to 20 minutes longer.

Cool completely. Dust with confectioners’ sugar. Cut into bars.

Stained-Glass TreesMAKES ABOUT 3 DOZEN

This recipe is originally from marthastewart.com.

2 cups all-purpose flour, sifted

1⁄4 teaspoon coarse salt1⁄2 teaspoon baking powder1⁄2 cup (1 stick) unsalted

butter1 cup sugar

1 large egg1 teaspoon vanilla7 ounces (about 30) assorted

clear-colored hard candies (suchas Jolly Rancher), separated bycolor and finely chopped

In a large bowl, sift together the flour, salt and baking powder.With an electric mixer, beat the butter and sugar until pale and fluffy, about

3 minutes. Add the egg and mix until smooth, about 1minute. Reduce mixer speed tolow. Add the flour mixture. Mix until combined. Stir in vanilla.

Gather dough into a disk. Wrap in plastic. Refrigerate until cold, about 45 minutes.Preheat oven to 325 degrees. Line baking sheets with parchment paper.Roll out the dough on a well-floured surface to 1⁄4-inch thickness. Cut out shapes

using a 5-inch tree-shaped cookie cutter. Use a spatula to transfer cookies to pre-pared sheets, spacing 2 inches apart. Using the tip of a paring knife, make a trian-gular cutout in the center of each cookie. Reroll scraps and cut out additionalcookies.

Sprinkle candy in a single layer in the cutout of each cookie, avoiding the edges.Refrigerate until the dough is firm, about 15 minutes.

Bake the cookies until the candy has melted and filled the cutout and cookie edgesare just beginning to turn pale golden, about 11 to 12 minutes. (Do not let the cookiesbrown or the candy centers might become bubbly.)

Set the baking sheets on cooling racks. Let cookies cool completely on sheets. Usea metal spatula to remove cookies from parchment.

Cookies can be stored in airtight containers at room temperature for up to 5 days.

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Neiman Marcus CookiesMAKES ABOUT 9 DOZEN

Legend has it that this recipe became public after a woman ate the cookieat a Neiman Marcus in Dallas. She asked for the recipe and was told shecould have it for two-fifty. The woman told the employee to put it on her charge.When the bill arrived, she had been charged $250. To get revenge, she gavethe recipe to as many people as she could and asked them to pass it on. Thetale isn’t true, but the recipe has been passed around, especially on theInternet, making it something of an urban legend.

5 cups quick-cooking orold-fashioned oats

2 cups (4 sticks) butter, softened

2 cups granulated sugar2 cups firmly packed

brown sugar4 eggs2 teaspoons vanilla

4 cups flour1 teaspoon salt2 teaspoons baking powder2 teaspoons baking soda2 packages (12 ounces each)

chocolate chips1 bar (8 ounces) milk chocolate,

grated3 cups chopped nuts

Preheat oven to 375 degrees.Place oats in a blender or food processor and blend to a fine powder.Beat butter with both sugars until light and fluffy. Add eggs one at a time,

beating well after each addition. Beat in vanilla, flour, oats, salt, baking powd-er and soda, beating just until blended. By hand, stir in chocolate chips,grated chocolate and nuts.

Roll the dough into balls. Place 2 inches apart on baking sheets. Bake 6 minutes or until lightly browned. Transfer to wire racks to cool.

Key Lime CookiesMAKES 6 TO 7 DOZEN

Look for Key lime juice in bottles in specialty foods stores. If you can’t find it, regularlime juice is fine, though the lime flavor won’t be as intense.

3⁄4 cup (11⁄2 sticks) butteror margarine, softened

1 cup granulated sugar1 egg1 tablespoon Key lime juice

1 teaspoon grated lime peel2 cups flour1⁄4 teaspoon baking powder1⁄4 teaspoon saltConfectioners’ sugar

In a mixing bowl, beat the butter and granulated sugar until light and fluffy. Beat in the egg, lime juice and peel.

Add flour, baking powder and salt. Mix only until combined. Cover and refrigerate 1 hour.

Preheat oven to 350 degrees. Lightly grease baking sheets.Using 1 level teaspoon of dough for each cookie, roll dough lightly into balls.

Place about 2 inches apart on prepared baking sheets. Bake until cookies just begin to brown on the bottom, about 10 to 12 minutes.

Meanwhile, sift confectioners’ sugar into a shallow bowl.Transfer baking sheets to rack. Let cookies cool 1 minute. Loosen cookies from sheet

with a spatula. Place cookies in confectioners’ sugar while still warm. Turn to coat bothsides.

Transfer cookies to wire racks to cool completely.Store cookies in an airtight container.

Gingerbread CookiesMAKES 21⁄2 TO 5 DOZEN, DEPENDING ON SIZE

To make these gingerbread people, press raisins or cinnamon candies intothe cutouts for eyes and buttons before baking. Decorate with icing aftercookies cool, if desired.

21⁄2 cups flour1⁄2 teaspoon salt11⁄2 teaspoons cinnamon21⁄2 teaspoons ground ginger

1⁄2 cup (1 stick) butter, softened1⁄2 cup packed brown sugar1⁄2 cup unsulfured molasses1⁄2 teaspoon baking soda1⁄4 cup hot water

Combine flour, salt, cinnamon and ginger in a bowl.Melt the butter in a large saucepan over low heat. Remove from heat. Stir in

sugar, then molasses. Dissolve soda in hot water.Add dry ingredients to molasses mixture alternately with soda mixture,

beginning and ending with dry ingredients. Beat well. Chill dough about 2 hours.

Preheat oven to 350 degrees.Working with about 1⁄3 of the dough at time, roll out on a lightly floured

surface to 1⁄8-inch thick. Cut with floured cutters. Arrange cookies on bakingsheets, spacing about 2 inches apart.

Bake until set and beginning to brown, about 8 to 10 minutes. Cool 2 to3 minutes on sheets. Transfer cookies to racks to cool completely.

Chocolate-Pecan SquaresMAKES ABOUT 4 DOZEN

These are very rich, so small squares are all that is needed.

Crust:11⁄2 cups flour2⁄3 cup sugar1⁄2 teaspoon salt3⁄4 cup (11⁄2 sticks) chilled

unsalted butter, cut into pieces

1 large egg, lightly beaten

Filling:1⁄2 cup (1 stick) unsalted butter,

softened1 cup firmly packed brown sugar2 large eggs1⁄4 cup flour11⁄2 teaspoons vanilla1⁄2 teaspoon salt3 cups chopped pecans2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with foil allowing someof the foil to hang over the sides of the pan. Butter the foil.

To make the crust: Combine the flour, sugar and salt in a food processor. Add butter.Cut in using on/off turns until mixture resembles coarse meal. Add egg. Process untilthe mixture forms a dough.

Press the dough into the prepared pan, using floured hands to make the layer as evenas possible.

Bake until golden, about 20 to 30 minutes. Meanwhile, make the filling: Cream the butter and brown sugar until mixture is light

and fluffy. Add the eggs, one at a time, beating well after each addition.Beat in the flour, vanilla and salt. Stir in the pecans and chocolate chips. Spread the filling over the warm crust. Bake until the top is golden, about 30 to

35 minutes. Cool completely in the pan on a rack.Use the foil to lift the cookies from the pan. Cut into small squares.

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Whoopie PiesMAKES ABOUT 21⁄2 DOZEN

These “pies” are actually soft, cakelike cookies with a creamy filling.

Filling:5 tablespoons flour1 cup milk1 cup vegetable shortening1⁄2 cup (1 stick) butter

or margarine1 cup sugar1⁄4 teaspoon salt1 teaspoon vanilla

Cookies:21⁄4 cups flour1⁄2 cup unsweetened cocoa powder11⁄2 teaspoons baking soda11⁄4 teaspoons cream of tartar11⁄4 cups sugar2⁄3 cup vegetable shortening2 eggs1 teaspoon vanilla1 cup milk

To make filling: In a small saucepan, combine flour and milk. Cook over mediumheat, stirring constantly, until thick. Remove from heat to cool.

To make cookies: Preheat oven to 350 degrees. Grease baking sheets.Combine flour, cocoa powder, soda and cream of tartar in a bowl.In another bowl, beat sugar and shortening until light and fluffy. Beat in eggs and

vanilla. Alternately add the flour mixture and the milk, beginning and ending withflour mixture and beating just until combined.

Drop batter by tablespoonfuls onto prepared sheets. Bake until set, about 8 to 10 minutes. Transfer cookies to racks to cool completely.

Finish the filling by beating the shortening, butter, sugar, salt and vanilla untilwell-blended. Blend in the flour-milk mixture. Beat until filling is the consistency ofwhipped cream.

Spread heaping spoonfuls of the filling between cooled cookies.Wrap the whoopie pies separately in plastic wrap. Refrigerate.

Vanilla SticksMAKES ABOUT 6 DOZEN

For those who haven’t made these before, beware that the mixture might besticky and seemingly unmanageable. But the results are sweet and crisp. Don’ttry to make these cookies on a rainy or snowy day because the humidity will notallow the meringue to set properly.

1 pound whole almonds4 egg whites1 pound (about 31⁄2 cups)

confectioners’ sugar plusadditional for rolling

1⁄4 teaspoon salt11⁄2 teaspoons vanilla

Grind almonds in a food processor until finely ground. In a mixing bowl, beat egg whites until stiff but not dry. Gradually add 1 pound

confectioners’ sugar and beat 5 minutes more, occasionally scraping down thesides of the bowl. Blend in the salt and vanilla.

Transfer a generous third of the meringue (nearly half) to another bowl to usefor icing.

To the meringue in the mixing bowl, fold in the nuts. The mixture will be slightlysticky. If mixture is stiff and dry, fold in a little of the meringue from the other bowl.

Place nut mixture on a pastry cloth generously dusted with additional confec-tioners’ sugar. Roll mixture into a rectangle, about 1⁄2-inch thick.

Cut dough into sticks about 2-inches-by-1-inch. Transfer to greased bakingsheets, placing them close together.

Use a small spoon to place a dab of the icing down the center of each stick,using the spoon or your finger to spread it out (the cookies do not have to becompletely covered). Let the cookies dry, uncovered, overnight.

Preheat oven to 300 degrees.Bake cookies until just beginning to brown, about 8 to 10 minutes. Cool. Cut or

break apart any sticks that are joined. Cool. Store in an airtight container.

Buckeye BarsMAKES 65 TO 80 PIECES

These taste like buckeyes, but without all the work of rolling and dipping.

1 cup (2 sticks) butter or margarine, softened

1 cup creamy peanut butter

1 pound (about 31⁄2 cups)confectioners’ sugar

1 package (12 ounces)chocolate chips

Melt the butter. Stir in peanut butter. Remove from heat. Stir in sugar, a little at a time, until mixture is smooth.

Press evenly in a 13-by-9-inch pan.Melt the chocolate chips in the top of a double boiler or in a microwave

until melted and smooth. Spread over peanut butter mixture. Cool. Refrigerate.Cut into squares before chocolate is completely set.

Date-Nut PinwheelsMAKES ABOUT 8 DOZEN

1 pound (about 21⁄4 cups) finely chopped pitted dates

1 cup granulated sugar1 cup water1 cup chopped pecans1 cup vegetable shortening

2 cups firmly packed brownsugar

3 eggs, well-beaten1 teaspoon vanilla4 cups flour1 teaspoon salt1⁄2 teaspoon baking soda

In a saucepan, combine the dates, sugar and water. Cook over medium heat,stirring, about 5 minutes, or until thickened. Remove from heat. Stir in pecans. Chill.

Cream shortening and brown sugar until light and fluffy. Beat in eggs and vanilla.Combine flour, salt and soda. Stir into egg mixture, just until combined.

Place dough between 2 sheets of wax paper. Flatten dough into a disk. Refrigerateuntil well-chilled.

Divide dough into 4 pieces. Working with 1piece at a time, roll dough on a flouredpastry cloth to a rectangle, about 1⁄8-inch thick. Spread a quarter of the date mixtureover the dough. Starting at a narrow end, roll up dough, enclosing the filling. Wrap inwax paper. Repeat with remaining dough and filling. Refrigerate rolls several hours orin the freezer for 1 hour until dough is very firm.

Preheat oven to 400 degrees. Grease baking sheets.Slice each roll crosswise into 3⁄8-inch thick cookies. Arrange on prepared sheets.

Bake until lightly browned, about 8 to 10 minutes. Transfer to racks to cool. Storecookies in an airtight container.

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Coconut-Lime StarsMAKES ABOUT 2 DOZEN

1⁄2 cup sweetened flaked coconut

11⁄2 cups flour1⁄3 cup cornstarch1⁄8 teaspoon salt3⁄4 cup (11⁄2 sticks) chilled

butter, cubed

1⁄4 cup sugarGrated peel of 2 limes2 tablespoons milk 1⁄3 cup fresh lime juice1 cup confectioners’ sugarGreen sprinkles (optional)

Preheat oven to 350 degrees.Spread the coconut on a parchment-lined baking sheet. Toast in the oven for

about 5 minutes or until pale golden, watching carefully so it doesn’t burn.Transfer coconut to a small bowl. Cool. Maintain oven temperature.

In a medium bowl, sift the flour, cornstarch and salt. Using a pastry blender ortwo knives, cut in the butter until the mixture resembles crumbs. Add the coco-nut, sugar, lime peel and enough milk to form a stiff dough. Press the dough intoa disk shape. Wrap in plastic. Refrigerate 30 minutes.

Line 2 baking sheets with parchment paper. On a lightly floured surface, rollout the dough to 1⁄4-inch thickness. Use a cookie cutter to cut desired shapes.Use a spatula to transfer cutouts to prepared sheets, placing them 1 inch apart.

Bake 12 to 15 minutes or until pale golden. Transfer cookies to racks to cool.Combine the lime juice and confectioners’ sugar until smooth. Dip tops of

cookies into frosting. Top with green sprinkles, if desired. Let frosting dry.

Fudge-Filled Peanut CookiesMAKES ABOUT 2 DOZEN

3⁄4 cup creamy peanut butter1⁄2 cup vegetable shortening1⁄2 cup sugar1⁄2 cup packed brown sugar1 egg

11⁄3 cups flour1 teaspoon baking powder1⁄2 teaspoon baking soda1 cup semisweet

chocolate chips

Preheat oven to 375 degrees.In a large bowl using an electric mixer on medium speed, beat 1⁄2 cup of the

peanut butter with the shortening and both sugars until fluffy. Add the egg.Beat until smooth.

In a small bowl, combine the flour, baking powder and soda. Fold the dryingredients into the peanut butter mixture until blended.

Shape the dough into 48 one-inch balls. Arrange on baking sheets, 1-inchapart. Flatten the cookies to 1⁄4-inch thickness by pressing them in a crisscrosspattern with a fork that has been dipped in a bowl of water to keep the tinesfrom sticking.

Bake about 8 minutes or until the bottoms are golden and the tops are paletan. Transfer cookies to wire racks to cool completely.

Meanwhile, in a small nonstick pan over low heat, melt the chocolatechips, stirring until smooth. Add remaining 1⁄4 cup peanut butter. Stir untilsmooth. Cool to room temperature or until thickened.

To form the sandwich cookies, use about 1 teaspoon of the chocolatemixture on the flat bottom of one cookie. Press the bottom of another cookieagainst it. Let cookies stand about 1 hour or until the filling is firm.

Chocolate-Pecan BiscottiMAKES ABOUT 2 DOZEN

1⁄4 cup (1⁄2 stick) butter,room temperature

3⁄4 cup sugar1 egg plus 1 yolk1 teaspoon vanilla11⁄4 cups flour

1⁄2 cup old-fashioned rolled oats1⁄4 teaspoon salt1 teaspoon baking powder1 cup toasted coarsely chopped

pecans1⁄2 cup semisweet chocolate chips

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.Cream butter and sugar with an electric mixer on high speed. Beat in egg, yolk

and vanilla. Combine flour, oats, salt and baking powder in a bowl. Gradually beat flour

mixture into butter mixture. Stir in nuts and chocolate. Shape dough into a log about 12 inches long. Place on prepared baking

sheet. Bake 30 minutes. Remove from oven. Cool completely. Reduce oventemperature to 300 degrees.

Transfer the log to a cutting board. Slice the log on the diagonal into1⁄2-inch-thick cookies. Arrange biscotti, cut side up, on baking sheet.

Bake until golden, about 10 minutes. Turn biscotti over. Bake until secondside is golden, an additional 5 to 10 minutes.

Cool biscotti on a wire rack.

Walnut CrispsMAKES 5 TO 6 DOZEN

11⁄2 cups flour1 teaspoon baking soda1⁄2 cup butter, softened1⁄2 cup vegetable shortening

3⁄4 cup sugar1⁄2 teaspoon vanilla1⁄4 cup light molasses1 cup finely chopped walnuts

In a bowl, stir together the flour and baking soda.In a mixing bowl, beat the butter, shortening and sugar until well-com-

bined. Add the vanilla. Beat until fluffy.Add flour mixture to butter mixture alternately with molasses, mixing to

blend after each addition. Stir in walnuts.Divide dough in half. Transfer each half to a sheet of wax paper or plastic

wrap. Shape each half into a 2-inch-diameter log. Wrap tightly. Refrigerateuntil firm, at least 2 hours or overnight.

Preheat oven to 350 degrees. Lightly grease baking sheets.Carefully cut the logs into 1⁄2-inch-thick slices. Arrange slices about11⁄2 inch-

es apart on prepared sheets. Bake until the cookies are golden brown, about10 to 12 minutes. Cool cookies on baking sheets 2 minutes. Transfer cookiesto wire racks to cool completely.

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Want to share your goodies with those far away? Here’s advice for shipping:

� Use sturdy but lightweight plastic containers to packthe cookies.

� Place wax paper between each layer of cookies in thecontainer, packing the cookies snugly so they don’t slide.

� Limit each container to one kind of cookie so flavorsdon’t mix.

� If shipping to a warm climate, avoid chocolate, whichcan melt.

� Don’t ship cookies in the same box with nonfooditems, such as soaps, lotions or perfumes that containchemicals — even if everything is tightly wrapped.

� Place plastic containers in a stiff cardboard box with a thick layer of bubble wrap or newspapers to give thecookies added insulation during shipping.

— Robin Davis

Some tips for shipping

Gumdrop CookiesMAKES ABOUT 3 DOZEN

1 cup vegetable shortening1 cup brown sugar1 cup granulated sugar1 teaspoon vanilla2 cups flour1⁄2 teaspoon salt1 teaspoon baking powder

1 teaspoon baking soda2 eggs, beaten to blend1 cup shredded coconut1 cup gumdrops (do not use

licorice), cut into small pieces2 cups oats

Preheat oven to 350 degrees.Beat shortening until light and fluffy. Add both sugars. Beat well. Beat in vanilla. Stir flour, salt, baking powder and soda. Add dry ingredients to creamed mix-

ture alternately with beaten eggs. Stir in coconut, gumdrops and oats.Form the dough into small balls. Arrange on baking sheets. Flatten with tines of

a fork. Bake 15 to 20 minutes.

Mudslide CookiesMAKES 2 DOZEN LARGE COOKIES

For those who love chocolate, this is the cookie. The key is beating the eggs untilvery thick, 6 minutes or longer. The recipe is based on one from Baking at HomeWith the Culinary Institute of America.

Nonstick cooking spray3⁄4 cup plus 2 tablespoons

cake flour1 tablespoon baking powder1⁄8 teaspoon salt1 tablespoon instant coffee1 tablespoon boiling water1 teaspoon vanilla7 ounces unsweetened

chocolate, coarselychopped

6 ounces bittersweet chocolate,coarsely chopped

8 tablespoons (1 stick) unsaltedbutter

7 large eggs23⁄4 cups sugar2 cups chopped walnuts11⁄2 cups chocolate chips

Preheat oven to 350 degrees. Lightly spray baking sheets with cooking spray orline with parchment paper.

Sift flour, baking powder and salt into a bowl. Combine coffee and water inanother bowl to make a paste. Blend in the vanilla.

Melt the unsweetened chocolate, bittersweet chocolate and butter in a sauce-pan over low heat. Gently stir to blend. Remove from heat.

Beat eggs, sugar and coffee paste on high speed until light and thick, 6 to 8 minutes. Reduce speed to medium. With mixer running, add chocolate mixture.On low speed, add dry ingredients and beat just until blended. Mix in nuts andchocolate chips.

Using a level 1⁄4-cup measure, drop the dough onto prepared sheets, spacing 3 to 4 inches apart. Bake until cookies crack on top but are still slightly moist,about 14 minutes. Cool cookies slightly on baking sheet before transferring to wireracks to cool completely.

Meltin’ Chocolate MeringuesMAKES 2 TO 3 DOZEN

This recipe is from Bittersweet by Alice Medrich.

6 ounces bittersweet orsemisweet chocolate, chopped

2 large egg whites (about1⁄4 cup), at roomtemperature

1⁄8 teaspoon cream of tartar1⁄2 teaspoon vanilla1⁄4 cup sugar3⁄4 cup chopped walnuts

Position racks in the upper and lower thirds of the oven. Preheat oven to 350degrees. Line two baking sheets with parchment paper.

Melt the chocolate in a medium heatproof bowl set in a wide skillet of barelysimmering water or in the microwave on medium until chocolate is nearlymelted, stirring frequently. Remove from heat. Stir until melted and smooth.

In a large bowl, beat the egg whites with cream of tartar and vanilla until softpeaks form. Gradually add the sugar, continuing to beat until the egg whitesare stiff but not dry. Pour in the nuts then the warm chocolate. Fold in using arubber spatula until color is uniform.

Drop batter by tablespoonfuls onto prepared baking sheets, spacing atleast 1 inch apart. Bake 8 to 10 minutes, rotating the sheets from front to backand top to bottom halfway through baking. The surface of the cookies shouldlook dry and feel slightly firm but still gooey when pressed. Slide the paperliners onto the racks to cool. Cool completely.

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