The six cookies here are made using various techniques -- dropped, pressed, and rolled and cut, among others -- but all are easy, and they keep well for days. Bake a few batches and be prepared for more smiles.
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When it comes to holiday cookies, more is definitely merrier: more flavors, textures, shapes, and sizes; more delicious choices on the buffet table or in a gift box. But that doesn’t have to mean more effort for the baker.
Thanks to an easy-to-use cookie press, fanciful Pistachio Spritz Pinwheels help even a home baker look like a pro. A tiny dab of bittersweet chocolate and flecks of toasted nuts up the prettiness -- and flavor -- factors.
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To dress these sugar cookies for the holidays, we rolled balls of the vanilla-flavored dough in a mixture of crushed peppermints and coarse sanding sugar just before baking. Switch up the size of the Peppermint-Candy Sugar Cookies to add variety to your assortment.
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Drizzled with fresh orange icing and sprinkled with gold sugar, our Cinnamon-Almond Stars sparkle and shine. They’re rolled and cut from a Marsala-infused dough, which also calls on light-brown sugar and finely ground almonds for its tasty, old-school Italian goodness.
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In lieu of frozen puff pastry, a tender sour-cream dough serves as the flaky foundation for elegant jam-filled Raspberry Palmiers. The dough can be made, filled, rolled, and frozen up to two weeks before slicing, and any flavor of jam can be used.
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Deep, dark, and dusted in cocoa, our Chocolate-Hazelnut Shortbread Squares offer the best of both worlds -- a crumbly cookie topped with a silky, melt-in-your-mouth truffle. The luxurious treat is served up in bite-size morsels, so one pan yields dozens.
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Chewy oatmeal cookies and a creamy filling -- that’s what makes these Oat-and-Pecan Caramel Sandwiches densely delicious. Wrap the luxurious treats individually in parchment or waxed paper if you plan on putting them in a box as a gift.