Celebrate Christmas with homemade cookies

MADISON – The holiday season simply wouldn’t be the same without food. The joyful spirit of the season lends itself to sharing a bite if not a full meal with family and friends. Perhaps that explains why so many people embrace the joy of baking each holiday season. Some bake to honor and continue family traditions, while others spend hours crafting cookies to put a smile on the face of loved ones each holiday season.

Whatever it is that inspires individuals to break out the measuring cups, flour and whisk, cookie fans undoubtedly appreciate that spark of confectionery creativity. This holiday season, those with an urge to bake some cookies can try these recipes for a very sweet Christmas.

Christmas Linz Shortbread Cookies with red jam

Makes 24 cookies 2 cups all-purpose flour 3/4 cup almond flour 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 cup unsalted butter, softened 3/4 cup sugar 2 egg yolks 1 teaspoon vanilla extract 1 tablespoon lemon zest 1/2 cup raspberry jam 1/2 cup powdered sugar 1. In a large bowl, whisk the flour, almond flour, salt, and cinnamon together. In a separate bowl, beat the butter and sugar until fluffy. Add in the egg yolks, vanilla extract and lemon zest and continue to beat until well incorporated.

2. Gradually add the dry ingredients to the wet ingredients and continue to beat until just combined to form a dough. Divide the dough in half; pat each half into a disc, wrap with plastic wrap and refrigerate for at least an hour.

3. Remove the dough from the refrigerator, and let it soften for about 5 minutes, until soft enough to roll. On a lightly floured surface, roll one disc of dough out to about 1/4” thickness. Using a 3” cookie cutter, cut out cookies. Cut out a top for each cookie using a smaller cookie cutter to cut out the center. Transfer the cookies to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat.

4. Place the first batch of cut cookies in the refrigerator for 30 minutes to chill. Preheat the oven to 350 F and repeat the process with the second batch of dough.

5. Bake the chilled cookies for about 12 minutes or until just starting to turn golden around the edges. Let the cookies cool for a few minutes until transferring them to a wire rack to cool completely.

6. Once cooled, spread the bottom half of each cookie with some raspberry preserves, leaving a thin border around each cookie. Dust the tops of each cookie with powdered sugar and place on its corresponding bottom half. Use a spoon or piping bag to fill the cut-out center with a little more of the preserves.

Sugar Cookies

Sugar cookies are an ideal holiday cookie because of their versatility. They can be dressed-up however you see fit, whether iced, covered in sprinkles or enjoyed as they are dunked in hot cocoa. To make successful sugar cookies, try this triple-tested recipe courtesy of Monica Buck and Good Housekeeping.

1 cup (2 sticks) butter (no substitutions), softened 1/2 cup sugar 1 large egg 1 tablespoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Frosting (optional) Coarse sugar crystals, silver dragees, holiday decors (optional decorations) 1. Preheat oven to 350 F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder and salt until blended.

2. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)

3. On a lightly floured surface with a floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.

5. When cookies are cool, decorate with frosting if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.

Red Velvet Cookie Cutouts

1 red velvet cake mix 1 cup all-purpose flour 1 heaping tablespoon cocoa powder 1 cup sugar 1 cup milk 3 eggs 1 stick melted butter Frosting: 1 stick softened butter 1 package (8 ounces) softened cream cheese 1/4 cup heavy whipping cream white sanding sugar (optional) Heat oven to 350 F. In mixing bowl, mix cake mix, flour, cocoa powder and sugar. Blend in milk, eggs and butter. Cover two cookie sheets with parchment paper. Pour half the mixture onto each sheet. Bake for 25-30 minutes. Let cookies cool then freeze for 1 hour. Use cookie cutters to make desired shapes. To make frosting: In bowl, mix butter, cream cheese and whipping cream. Slowly blend in powdered sugar. Using knife or piping bag, frost cookies. Sprinkle with sanding sugar for sparkly snow appearance, if desired.

Snowball Cookies

These cookies are crisp on the outside and soft on the inside, and with a hint of coconut added to the frosting, your senses might think you’ve been transported to a tropical beach.

1/2 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 2 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup Greek yogurt

3 3/4 cups powdered sugar

1/2 cup butter

3 tablespoons milk

2 teaspoons coconut extract

1 cup shredded coconut Heat oven to 400 F. Cream together shortening, sugar, egg and vanilla extract. Sift together flour, salt and baking soda. Add mixture to wet ingredients, alternatively adding in Greek yogurt. Flour surface and roll out cookie dough. Use top of jar or biscuit cutter to make round cookie shapes. Bake 8 minutes. Transfer to cooling rack immediately. In medium bowl, using mixer on low, mix powdered sugar, butter, milk and coconut extract until thoroughly combined. Beat on high until frosting is smooth and fluffy. Spread frosting on cookies. Pour shredded coconut into small bowl. Press cookies, frosting side down, into shredded coconut. Store in airtight container.

Chipped Chocolate Cookies

Things you need

1 cup shortening, margarine or butter. ¾ cup brown sugar ¾ cup white sugar

1 tsp baking soda ¼ tsp salt

1 cup nuts

2 cups semisweet chocolate pieces

1 tsp vanilla

2 ¼ cups all-purpose flower

2 eggs, beaten How to make:

1 Preheat oven to 350 degrees.

2 Cream shortening and sugars. Add eggs.

3 Dissolve soda into 2 tbsp of hot water and add to mixture.

4 Add flour and salt gradually.

5 Mix well. Add nuts, chocolate pieces and vanilla.

6 Drop by tsp on baking sheet.

7 Bake at 350 for 10 minutes. Makes approximately 4 dozen cookies.

Irresistible Peanut Butter Cookies

¾ cup creamy peanut butter ½ cup (1/2 stick) Crisco shortening

1 ¼ cup firmly packed light brown sugar

3 tbsp milk

3 tbsp vanilla

1 egg

1 ¾ cup all-purpose flour ¾ tsp salt ¾ tsp baking soda Here’s how

1 Preheat oven to 375. Place sheets of foil on the countertop for cooling cookies.

2 Combine peanut butter, shortening, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.

3 Combine flour, salt and baking soda. Add creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoons 2 inches apart on to ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4 Bake at 375 for 7 to 8 minutes or until set and just beginning to brown. Cool for 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Makes about 3 dozen cookies.