The holidays always make me think of baking cookies with my mother.  Although these are not the same cookies of my early Christmas’s, they are some of the favorites I make for my family today.  I no longer remember where I originally found the recipes, but I know they are available on various websites. I hope you enjoy them as much as we do.

 

Chocolate Cherry Shortbread

Makes: 64 cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 1/2 cups all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup semisweet chocolate mini-morsels
• 1/4 cup finely chopped dried cherries (you could use dried cranberries, dried appricots instead)
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• 1/2 cup granulated sugar

Directions

Beat butter at medium speed with an electric mixer until creamy; add powdered sugar, beating well.

Combine flour and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate mini-morsels, cherries, and vanilla.

Line an 8″ square pan with aluminum foil, allowing foil to extend over edges of pan. Lightly grease foil and sprinkle with 1 tablespoon granulated sugar. Press dough into pan.

Bake at 325° for 40 minutes or until golden. Cool the shortbread 30 minutes or until slightly warm in pan. Use foil to gently lift the shortbread from pan. Cut shortbread into 1″ squares using a sharp knife. Roll shortbread squares in 1/2 cup granulated sugar if desired (I omit this step). Yield: about 5-1/2 doz

 

Double Drizzle Pecan Cookies

MAKES: 42 cookies

Ingredients

• 1/2 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/4 cups chopped pecans
• CARAMEL DRIZZLE:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/2 cup confectioners’ sugar
• CHOCOLATE DRIZZLE:
• 1 ounce semisweet chocolate, chopped
• 1 tablespoon butter

Directions

Preheat oven to 350°. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners’ sugar. Immediately drizzle over cookies.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store the cookies in an airtight container. Yield: about 3-1/2 dozen.

 

Cranberry Swirl Biscotti

MAKES: 30 cookies

Ingredients

• 2/3 cup dried cranberries
• 1/2 cup cherry preserves
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• GLAZE:
• 3/4 cup confectioners’ sugar
• 1 tablespoon 2% milk
• 2 teaspoons butter, melted
• 1 teaspoon almond extract

Directions

Preheat oven to 325°. Place cranberries, preserves and cinnamon in a food processor; process until smooth.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.

Divide dough in half. On a lightly floured surface, roll each portion of dough into a 12×8-in. rectangle. Spread each with half of the cranberry mixture; roll up jelly-roll style, starting with a short side.

Place rolls 4 in. apart on a lightly greased baking sheet, seam side down. Bake 25-30 minutes or until lightly browned.

Carefully transfer rolls to a cutting board; cool 5 minutes. Using a serrated knife, cut the rolls crosswise into 1/2-in. slices. Place slices upright on lightly greased baking sheets.

Bake 15-20 minutes longer or until centers are firm and dry. Remove from pans to wire racks.

In a small bowl, mix the glaze ingredients. Drizzle over warm cookies; cool completely. Store the cookies in an airtight container. Yield: about 2-1/2 dozen.