Delicious holiday cookies with heart

For years, I was all about Christmas cookies.

Over the course of several days, I'd bake like 18 dozen of six or seven kinds of cookies. I'd make trays to share with friends and coworkers. I'd try new recipes, adding to the basic repertoire every year. It was always fun.

And then something happened. I lost my Christmas spirit and with it, my desire to bake Christmas cookies.

But recently, I decided enough was enough and I dug out the recipe box and whipped up several batches of old favorites.

But first a few tips from the experts:

Flour: When measuring flour, rely more on weight, than measuring. But if you choose to measure, be sure to "scoop and level." Don't sift unless the recipes specifically mentions it.

Butter: Don't go with the cheapest available; they are not all the same. And it should always be unsalted, so you can control the amount of salt in the cookies. But, don't forget, unsalted butter has a shorter shelf life than salted, so don't use what you had left over from last year. Buy new.

Also, cookie-baking success starts with room-temperature butter, somewhere in the 65- to 75-degree range, but no more than 80 degrees.

Parchment paper vs. silicon mats: For cookies, it's parchment, because it helps cookies spread properly, and it absorbs a little moisture.

Equipment: Thin, rimless (but not insulated) baking sheets are recommended. This makes it easy to slide the cookies, parchment paper and all, directly onto a wire cooling rack. And this is important: Be sure to cool the cookie sheet between batches. I usually use at least three or four per session. If you can't do that, stick them in the freezer for a few minutes, or if it's cold enough, stash them on the porch for a bit.

To store cookies, first separate the soft from the crispy because they are stored in different methods. If soft cookies have a strong flavor, they should also be stored away from other types of soft cookies in an airtight container. In order to keep them their softest, tuck a slice of white sandwich bread inside the airtight container. That will help keep them moist.

The goal for crispy cookies is opposite: You want to keep moisture away. To do this, store crispy cookies in an airtight container that's not completely sealed. This will allow some air to sneak in and keep your cookies away from humidity and moisture. Again, if any of these cookies have a strong flavor, divide them by type.

Cut-out cookies

If you're making cut-out cookies, here are a few tips from Gretchen McKay of the Pittsburgh Post-Gazette:

-- Be sure to sift your flour (it will remove any lumps), and use a light hand when spooning it into the measuring cup. If you don't have a sifter, a fine-mesh strainer also works well.

-- Make sure the butter is at room temperature (pliable, without being soft and greasy), or it won't cream properly with the sugar.

-- Measure ingredients carefully, especially baking soda, too much of which will increase browning.

-- When mixing wet ingredients, be sure to scrape down the sides of the bowl at least once to make sure everything is incorporated.

-- Add dry ingredients to wet ingredients slowly, on low speed, so there are no flour "explosions."

-- Mix dough just until it comes together; there should still be a couple of streaks in the batter. It will be soft and crumbly.

-- Wrap dough in cellophane and chill in refrigerator overnight, or at least 2 hours. It should be firm to the touch.

-- Make sure you roll evenly so cookies are the same thickness.

-- Dip cookie cutters in flour so the edges don't stick. Excess dough can be re-rolled up to two times.

-- Place cookies far enough apart on the sheet so that they don't bake into one another.

-- Cool completely on a wire rack before decorating with icing.

Christmas Sugar Cookies

1 cup (2 sticks) butter

1 cup powdered sugar

1 egg, beaten

1-1/2 teaspoons almond extract

1 teaspoon vanilla extract

1 teaspoon salt

2-1/2 cups sifted flour

In bowl of stand mixer fitted with paddle attachment, cream butter. Add powdered sugar. Blend in egg, almond and vanilla extracts, salt and flour. Chill dough until firm, at least 1 hour.

Roll dough to 1/4-inch thickness on well-floured surface. Cut into desired shapes with cookie cutters. Place cut-outs on greased cookie sheets. If decorating with colored sugar, sprinkle sugar on top of cookies.

Bake cookies at 375 degrees F for 8 to 10 minutes. Cookies should not brown. Frost and decorate when cool with Royal Icing (recipe follows).

Makes 40 cookies.

Recipe from: Jennifer Waters, via Annie-Eats.com

Royal Icing

4 cups powdered sugar, sifted

2 tablespoons meringue powder

5 tablespoons water

Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7 to 10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it still will be too stiff to use for decorating.

Add more water, a very small amount at a time, and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.)

Using a pastry bag, pipe around the edges of each cookie. Let it stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does harden.

Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.

Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well. Add powdered sugar as needed to compensate for any thinning that occurs.

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Here are a few of my favorite Christmas cookie recipes:

This has been a family favorite for years, but I have no idea where it originated. It's super easy to make. However, a single batch doesn't make all that many, but this recipe is easy to double or even triple.

Coconut Chocolate Chip Cookies

2 cups crushed graham cracker crumbs

1 cup sweetened, shredded coconut

6 ounces semi-sweet chocolate chips

1 14-ounce can sweetened condense milk (NOT evaporated milk)

Pinch of salt.

Chopped nuts (walnuts or pecans)

Preheat oven to 325 degrees F. Line cookie sheet with parchment paper. This is a necessary step because these cookies are sticky and will stick to even a non-stick pan if it isn't lined.

Drop dough from a teaspoon onto the cookie sheet, about 2 inches apart. Bake 8 to 10 minutes, or until the bottom of the cookies is slightly browned.

Makes 2 dozen.

I've tried a lot of chocolate chip cookie recipes over the years, but my mom discovered this one from Crisco and it's hard to beat. They live up to their name - crisp around the edges and chewy in the center, it's got all the qualities of the perfect cookie. Personally I think it's the brown sugar and pecans that set them apart.

Ultimate Chocolate Chip Cookies

3/4 cup butter-flavor Crisco shortening

1-1/4 cups lightly packed brown sugar

1 egg

2 tablespoons milk

1 tablespoons vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans

Preheat oven to 375 degrees F. Line cookie sheet with parchment paper.

Cream shortening and brown sugar in large bowl at medium speed of electric mixer for 2 minutes, or until light and fluffy.

Add egg, milk and vanilla, beating for 1 minute, or until thoroughly blended.

Combine flour, salt and baking soda. Add to creamed mixture gradually, beating on low speed for 1 minute, or just until blended.

Stir in semi-sweet chocolate chips and pecans.

Drop dough by heaping spoonfuls onto baking sheet leaving about 3 inches between cookies.

Bake at 375 degrees F for 8 to 10 minutes for soft cookies (cookies will still appear moist when baked – do not over bake) or 11 to 13 minutes for crunchy cookies.

Cool in pan for 2 minutes, then remove to cooling rack.

Makes about 3 dozen cookies.

Recipe from: Crisco

I originally got this recipe from a friend while in college. I've seen it since on the Quaker Oats website.

Double Chocolate Oatmeal Cookies

1-1/2 cups sugar

1 cup butter or margarine, softened

1 egg

1-1/4 cups water

1 teaspoon vanilla

1-1/4 cups flour

1/3 cup cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups quick-cooking oatmeal

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.

Combine sugar, butter, egg, water and vanilla and mix well. Add remaining ingredients and stir until well combined. Drop from a teaspoon onto cookie sheet. Bake for 8 to 10 minutes.

Makes 3-1/2 dozen.

Recipe from: Quaker Oats

These have long been a favorite. I like them frosted with a mocha chocolate icing. I think the recipe came from a box of Swan's Down Cake Flour, but again, I've had it so long, I can't be sure.

Chocolate Drop Cookies

1 egg, well beaten

1 cup brown sugar

1 teaspoon vanilla

1 cup shortening

2 1-ounce squares unsweetened chocolate, melted

1-2/3 cups cake flour (do not substitute all-purpose flour)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup milk

1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Beat egg and sugar until light; add vanilla extract and shortening, melted with chocolate. Blend well

Sift dry ingredients and add to wet mixture, alternately with milk. Add nuts.

Drop from teaspoon 2 inches apart. Bake 10 to 12 minutes.

Frost while still warm.

Makes 2-1/2 dozen cookies.

If cut-out sugar cookies aren't your thing, these are an easy alternative. Each batch makes 8 or 9 dozen cookies. Seriously. My mom got the recipe from a friend and, when she shared it with me, neglected to tell me how much it made. I made a double batch. Thankfully, they freeze well!

Extra-Crispy Sugar Cookies

2 sticks butter or margarine, softened

2 cups sugar

2 eggs

1 cup vegetable oil

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon lemon extract

5 cups flour, unsifted

2 teaspoons baking soda

2 teaspoons cream of tartar

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Combine butter, sugar, eggs, vegetable oil, salt, vanilla and lemon extract. Mix well. Add dry ingredients. Drop by teaspoon onto cookie sheet; press with fork. Sprinkle with colored sugar if desired. Bake about 10 minutes.

Makes 8 to 9 dozen cookies.

And finally, one last recipe. But, unlike the previous recipe, this one barely makes 18 to 20 cookies per batch, even if they aren't very big. They take a little time, but they are totally worth it.

I've been using this recipe since right after I got out of college. Again, I'm not certain of its origin, probably an early addition to my cookbook collection.

Thumbprint Cookies with Buttercream Icing

For the cookies:

1-1/2 cups finely chopped walnuts

2 eggs, separated

1 cups butter, softened (2 sticks)

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

For the icing:

4 tablespoons butter, softened

1-1/2 cups powdered sugar

1 tablespoon milk

Food coloring

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Chop walnuts and place in a shallow bowl.

Separate eggs and place yolks in a large mixing bowl and the whites in another shallow bowl.

Combine butter, sugar, vanilla and salt with the egg yolks. Gradually add in the flour.

Using a small cookie scoop or teaspoon make 1-inch balls of cookie dough.

Roll each ball first in the egg whites. Then roll in the walnuts.

Place on a cookie sheet and bake for 5 minutes.

Remove from oven, use your thumb make an impression in the center of each dough, then return to the oven for 7 to 10 more minutes.

Remove baking trays from the oven and let cool.

Make the icing by combining all ingredients adding enough milk to give you a smooth, workable consistency. Keep some of the icing white and portion out the rest for as many colors as you'd like and add food coloring. Top each cookie with icing.

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]