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Ah, Cookies!

Tasty Recipes for Your Holiday Season

Cookie exchanges are a terrific way to socialize during the holidays. Why not organize one with a few friends? Just have each guest bring a dozen cookies for each guest who will attend. Then, each guest collects a dozen of each type of cookie. Here are a few recipes to get you started.

Cinnamon-Chocolate Corn Masa Cookies
Decorated with a little flower reminiscent of a poinsettia, these cookies are perfect for Christmas cookie platters.
Ingredients:
4 cups instant corn masa mix
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea or kosher salt
1/2 cup vegetable shortening, at room temperature
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 cup coffee, room temperature
hulled pumpkin seeds and cinnamon candies for decoration

Directions:
1. Preheat Oven & Prepare Pans
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or foil; set aside.
2. Combine Dry Ingredients
Whisk together the masa, granulated sugar, cocoa powder, cinnamon, baking soda and salt in a large bowl; set aside.
3. Make Dough
Beat together the shortening, butter and vanilla in a large bowl until light and fluffy. Stir in the dry ingredients and coffee until dough is formed.
4. Shape and Bake
Roll dough into inch sized balls and place onto an ungreased baking sheet about 1 inch apart. Press with the bottom of a glass. Place a cinnamon candy in the center of the cookie; arrange 5 pumpkin seeds around candy to form flower petals. Bake for 10-13 minutes or until lightly golden. Press seeds as needed to make them adhere. Cool on the pan. Store in an airtight container.

Michelle's Note: Sometimes the dough wants to stick to the glass while pressing. To keep that from happening, I cover the bottom with a bit of plastic wrap and tape in place.

White Chocolate, Cranberry and Pistachio Oatmeal Cookies
Cardamom adds an undertone of spice that is subtle but delicious in these festive little cookies.
Ingredients:
3/4 cup unbleached all purpose flour
pinch kosher or sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 1/2 cups quick cooking oats
1/2 cup dried cranberries
1/3 cup white chocolate chunks or chips
1/3 cup chopped pistachios

Directions:
1. Preheat Oven & Prepare Pans
Preheat oven to 375°F. Coat 2 cookie sheets with cooking spray; set aside.
2. Mix Dry Ingredients
Mix together flour, salt, baking soda and cardamom in a medium bowl; set aside.
3. Cream Butter and Sugar
Beat together butter and sugars until creamy. Beat in egg and vanilla.
4. Make Dough
Add dry ingredients to the butter mixture; stir well. Stir in oats, cranberries, chocolate and pistachios until evenly distributed.
5. Shape and Bake
Drop dough by heaping tablespoons onto prepared pans; space about 2 inches apart. Bake in preheated oven for 10-12 minutes, or until golden. Cool on racks. Store cookies in an airtight container.

Michelle's Note: I like to use a small ice cream scoop to help make uniformly shaped cookies.

Christmas Ribbon Cookies
Refrigerated cookie dough makes these yummy goodies a snap.
Ingredients:
3 tubes refrigerated sugar cookie dough
red food coloring
green food coloring
coarse sanding sugar for decoration, optional

Directions:
1. Prepare Pan
Line a 9 inch square cake pan with foil; set aside.
2. Add Coloring
Unwrap two tubes of cookie dough. Mix one with enough red food coloring and the other with green to achieve desired shades; set aside.
3. Form Dough
Press the red dough into the bottom of the foil lined pan. Unwrap the remaining tube of cookie dough; press on a floured work surface into the shape of the cake pan. Place on top of the red dough pressing to the edges. Shape the green dough in the manner above and place over the uncolored dough. Cover and refrigerate for 2 hours.
4. Cut and Bake
Preheat oven to 350 degrees F. Remove the cookie dough from the pan; cut in half lengthwise. Cut crosswise into 1/4 inch slices and place onto ungreased cookie sheets about 2 inches apart. Sprinkle with sanding sugar, if desired. Bake for 11-18 minutes, or until lightly golden. Cool for 2 minutes on the baking sheet; remove to a rack to cool. Store in an airtight container.

Michelle's Note: If you'd like smaller cookies, just cut into thirds or fourths with the initial cut. They'll be just as adorable.

Besides her two favorite jobs of wife and mom, Michelle Ann Anderson homeschools her children, is a freelance writer, enjoys public speaking, writing cookbooks and sharing her love of food with those around her. You can find her blog at www.MichelleAnnAnderson.com.