We've got them all, directly from the Moms Who Think kitchens. These are the cookies we bake to give, to serve to our families and friends, and to express home-baked Christmas love. These recipes are fit for all ages and skill levels. Plus there is nothing that gets you in the Christmas spirit than a day of baking while the snow is blanketing the back garden. Without further ado, get your mixing bowls ready, stock up on supplies, and enjoy the minty, sugar-stuffed results!

Bailey's Irish Cream Truffles

Ingredients:

1/4 cup Bailey's Irish Cream liqueur
1 Tablespoon butter
12 oz. semisweet chocolate
2 egg yolks
1/4 cup heavy cream

Directions:

Melt chocolate, Bailey's, and heavy cream tog over very low heat.

Whisk in yolks, one at a time, the mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.

With a spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Place in festive little cupcake or candy wrappers, and place in a little candy box or plastic wrap with some ribbon.

Makes 1 dozen cookies.

Peppermint Meltaways

Ingredients:

Cookies:

1/2 cup powdered sugar
1 cup butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch

Glaze:

1 1/2 cups powdered sugar
2 Tablespoon butter, Softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops of red food color, if desired
hard peppermint candy or candy canes, crushed

Directions:

Combine sugar, butter, and 1/2 teaspoon of peppermint extract in a large bowl. Beat at medium speed until creamy.

Reduce speed to low; add flour and cornstarch. Beat until well mixed.

Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350 degrees F. Shape rounded teaspoonfuls of dough into 1-inch balls.

Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand for 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract, and enough milk for desired glazing consistency in a small bowl.

Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Makes 4 dozen cookies.

Chocolate Chip Cranberry Oatmeal Cookies

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 Tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup old-fashioned oats
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
3/4 cup coarsely chopped fresh or frozen cranberries

Directions:

Position the rack in the center of the oven and preheat to 350 degrees F.

Line 2 large-rimmed baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, and salt in a medium bowl to blend.

Using an electric mixer, beat butter and both sugars in a large bowl until smooth. Beat in egg and vanilla.

Add flour mixture and oats and stir until blended. Stir in chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart.

Bake cookies, 1 sheet at a time, until edges are light brown, about 14 minutes. Cool on sheets for 5 minutes.

Transfer to rack; cool completely.

Makes 2 dozen cookies.

Belgian Christmas Cookies

Ingredients:

2/3 cup butter
1 teaspoon almond extract
1 cup firmly packed dark brown sugar
2 eggs
1 2/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped unblanched whole almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar crystals
2 teaspoons green sugar crystals

Directions:

Cream butter with almond extract. Add brown sugar gradually, creaming until fluffy.

Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.

Turn into a greased 15 x 10 x 1-inch jelly roll pan and spread evenly to the edges.

Sprinkle a mixture of almonds and cinnamon over the batter, then sprinkle with a mixture of red and green sugar.

Bake at 375 degrees F for 10 to 12 minutes. Cut into bars while still warm.

Makes 5 dozen cookies.

Jello Cookies

Ingredients:

3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello (red or green)
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Cream together butter, sugar, jello, eggs, and vanilla.

Add dry ingredients, and mix well.

Roll into little balls, roll in sugar, place on a greased cookie sheet, and flatten with a fork or the bottom of the glass.

Bake for 6-8 minutes until golden brown.

Makes 2 dozen.

Whipped Shortbread Christmas Cookies

Ingredients:

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry

Directions:

Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar, and vanilla extract; mix until the mixture is a smooth consistency.

Prepare cookie sheets with parchment paper. Spoon out dough onto parchment-lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350-degree F oven for 13 to 15 minutes or until the bottom of the cookies is lightly browned, do not overbake.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling. Makes 2 dozen cookies.

Christmas Cookie Recipe

Pfeffernusse

Ingredients:

3/4 cup molasses
3/4 cup honey
3/4 cup shortening
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground mace
1/2 teaspoon pepper
1/4 teaspoon anise seeds, crushed
1 beaten egg
sifted powdered sugar

Directions:

Combine molasses and honey in a medium saucepan; cook over low heat until thoroughly heated, stirring frequently.

Add shortening; stir until well blended. remove from heat. Set aside to cool.

Combine flour, baking soda, salt, allspice, mace, pepper, and anise in a large mixing bowl; stir well.

Add egg to cooled molasses mixture, stirring until well blended.

Gradually pour the molasses mixture into the flour mixture. Stir just until dry ingredients are moistened.

Allow dough to rest for 15 minutes.

Shape dough into 1-inch balls and place 2 inches apart on greased cookie sheets.

Bake at 350 degrees F for 10 minutes. Remove from cookie sheets and roll in powdered sugar.

Cool on wire racks. Makes 96 cookies.

Brown Sugar Spritz Cookies

Ingredients:

1 cup firmly packed light brown sugar
1/2 cup butter, softened
1 Tablespoon milk
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoons salt

Directions:

Preheat oven to 350 degrees F. Grease two cookie sheets.

Beat brown sugar and butter in a large mixing bowl until light and fluffy.

Add milk, egg, and vanilla; beat until creamy.

Stir together flour, baking powder, and salt; gradually add to the sugar mixture.

Force dough through cookie press onto prepared cookie sheets.

Bake 12 to 15 minutes, until just browned. Makes 36 cookies.

Lemon Filbert Logs

Ingredients:

2 cups butter
1 1/2 cups light brown sugar
2 teaspoons grated lemon rind
5 cups flour
1/2 Tablespoon lemon juice
2 egg whites, beaten with 2 Tablespoons Water
2 cup filberts (hazelnuts), finely chopped

Directions:

Preheat oven to 400 degrees. Cream together butter, brown sugar, and lemon rind until fluffy.

Sift together and add flour and salt. Add lemon juice and mix well. Chill for several hours.

Shape into “fingers” about 1 1/2″ long and 1/2″ in diameter.

Roll in egg white beaten with w/water, then roll in chopped filberts.

Bake for 10 to 12 minutes, or until lightly golden. Makes about 3 1/2 dozen.

Scotch Shortbread

Ingredients:

3/4 cup butter, softened
1/4 cup sugar
2 cups flour

Directions:

Heat oven to 350 degrees F. Cream butter and sugar.

Work in flour. If the dough is crumbly, mix in 1 to 2 Tablespoons more butter.

Roll dough 1/2- to 1/3-inch thick on lightly floured pastry cloth. Cut into small shapes.

Place 1/2-inch apart on an ungreased baking sheet. Bake for about 20 minutes or until set.

Immediately remove from baking sheet. Makes about 2 dozen 1 1/2 by 2-inch cookies.

Thumbprints

Ingredients:

1 cup butter
1/2 cup brown sugar, packed
2 eggs, separated
1 teaspoon Vanilla
2 cups flour
1/2 teaspoon Salt
1 1/2 cup walnuts, finely chopped
Red Jelly
Green Mint Jelly

Directions:

Heat oven to 350 degrees F. Mix butter, sugar, egg yolk, and vanilla thoroughly.

Work in flour and salt until the dough holds together. Shape dough by teaspoonfuls into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, then roll in nuts.

Place 1″ apart on an ungreased baking sheet. Press the thumb deeply into the center of each.

Bake for 10 minutes or until light brown. Immediately remove from baking sheet. Fill thumbprints with jelly.

Snickerdoodles

Ingredients:

1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoon cinnamon

Directions:

Preheat oven to 400 degrees F.

Mix butter, sugar, and eggs thoroughly. Blend in flour, cream of tartar, soda, and salt.

Shape dough by rounded teaspoonfuls into balls. Mix 2 Tablespoons sugar and 2 teaspoons cinnamon in a small bowl.

Roll balls into the mixture.

Place balls 2″ apart on an ungreased baking sheet. Bake for 8-10 minutes or until set.

Remove immediately from the baking sheet.

Quick Penuche

Ingredients:

2 cups whipping cream
1 Tablespoon corn syrup
2 cups sugar
1 cup firmly packed brown sugar
3 Tablespoons butter
1/2 cup white chocolate chips
1 1/2 cups pecans

Directions:

In heavy 4-quart saucepan combine cream, corn syrup, and sugars.

Place over medium heat, and stir until the mixture comes to a boil. Clip on a candy thermometer.

Cook stirring occasionally to 236 degrees Fahrenheit, or a softball stage.

Remove from heat and stir in butter until melted. Add white chocolate, and let stand without stirring.

Add nuts, and stir. Pour into a buttered square pan, and let sit until set. Cut into bite-size squares to serve.

Soft Ginger Snaps

Ingredients:

3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
1 1/2 teaspoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour

Directions:

Cream together butter, sugar, and egg. Add 1/4 cup molasses.

In a separate bowl, mix the dry ingredients.

Add the dry mixture to the wet ingredients and stir until soft dough forms.

Refrigerate for 2 hours, then mold into balls and roll in sugar.

Preheat oven to 350 degrees F. Bake cookies for 8-10 minutes.

Makes 24 cookies.

Root Beer Float Cookies

Ingredients:

Cookies:

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting:

2 cups powdered sugar
2 Tablespoons half-and-half
4 teaspoons butter or margarine
2 teaspoons root beer extract

Directions:

Preheat oven to 375 degrees F. Lightly grease cookie sheets. Set aside.

In a large mixing bowl combine sugars, butter, buttermilk, eggs, root beer extract, and vanilla.

Beat at medium speed until well blended. Add flour, baking soda, and salt.

Beat at low speed until soft dough forms.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.

Bake for 10-12 minutes, or until just set. Cool completely.

In a small mixing bowl, combine frosting ingredients. Beat at low speed until smooth.

Spread on cookies, and let dry completely before storing.

Cherry Chocolate Bars

Ingredients:

Shortbread:

1 cup flour
1/2 cup butter
1/4 cup sugar
2 Tablespoons unsweetened cocoa

Fondant:

4 cups powdered sugar
4 Tablespoons butter or margarine.
4 half-and-half
1 teaspoon almond extract

36 red maraschino cherries, well-drained
2 cups semi-sweet (or milk) chocolate
1 teaspoon vegetable shortening

Directions:

Heat oven to 350 degrees F. In a medium bowl combine flour, 1/2 cup butter, granulated sugar, and cocoa.

Beat at low speed until soft dough forms. Press the mixture evenly into an ungreased 8-inch square baking pan to form the base.

Bake for 15-18 minutes until set. Cool completely

In the second mixing bowl, combine the fondant ingredients. Beat at low speed until smooth.

Carefully spread fondant evenly over the base. Arrange cherries over fondant in 6 rows 6.

In a small microwave-safe bowl, melt chips and vegetable shortening at 50% heat for 2 1/2 to 5 minutes (check frequently because chips will be melted before they look melted).

Spoon melted chocolate over cherries, spreading to cover the cherry fondant layer.

Chill until set before cutting. Store in refrigerator.

Makes 12 bars.

Toffee Squares

Ingredients:

1 cup butter or margarine
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 lb. sweet chocolate, melted
1/2 cup chopped nuts, optional

Directions:

Cream butter, gradually adding sugars. Add egg yolk and vanilla and blend.

Add four and salt, and blend. Spread on a greased cookie sheet or 10x15x1″ pan.

Bake at 350 degrees F for about 20 minutes.

Spread with melted chocolate while hot and sprinkle with chopped nuts.

Let it cool and cut it into small squares.

Makes 24 squares.

Chocolate Pinwheels

Ingredients:

1 1/4 cups butter
1 1/2 cups confectioner's sugar
1 egg
3 cups flour
1/4 teaspoon salt
1/4 cup cocoa (for half the dough)

Directions:

Mix butter, sugar, and egg. Stir in flour and salt. Divide dough in half.

Stir 1/4 cocoa into HALF the dough. Refrigerate for one hour.

On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches.

Roll the chocolate dough to the same size. Place on top. Roll out BOTH doughs until 3/16 inches thick.

Starting at the long edge, roll the dough into a log.

Wrap and chill for one hour or longer.

Heat oven to 400 degrees F.

Slice dough logs into 1/8″ slices. If the dough crumbles while slicing, let it warm a bit.

Place 1″ apart on ungreased baking sheets. Bake for about 8 minutes until set, but not brown.

Remove from sheets immediately and cool on racks.

Makes 24 cookies.

Swirled Mint Cookies

Ingredients:

2 cups flour
1/2 teaspoon baking powder
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
10 drops of red food coloring
10 drops of green food coloring

Directions:

Combine flour & baking powder. Beat butter until softened.

Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed.

Divide dough into thirds. Stir red food coloring into one-third, green into another, & leave one-third plain.

Cover each and chill for one hour.

Roll each color into 1/2″ diameter ropes. Using one rope of each color, twist them together (Like a three-colored candy cane).

Slice twisted ropes into 1/4″ pieces.

Place slices 2″ apart on an ungreased cookie sheet and flatten to 1/4″ thickness with the bottom of a glass dipped in sugar.

Bake in 375 degrees F oven until just set (do not brown), about 8 minutes.

Remove and cool on racks. Makes about 3 dozen cookies.

Pastel Pretties

Ingredients:

1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla
1/4 teaspoon anise extract

Directions:

Sift together flour, baking powder, and salt. Set aside.

Beat butter until soft. Cream in sugar. Add egg, vanilla, and anise extract, mixing well.

Add in flour and mix until incorporated. Chill dough slightly (half an hour).

Divide dough in half. Return half to the refrigerator.

Divide the remaining half into three parts.

Color one part pale pink, one part pale green, and one part pale yellow.

Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate.

Remove plain dough from the refrigerator and divide in half. Return half to the refrigerator.

Roll the remaining half into a 10″ x 6″ rectangle. Place one pink, one green, and one yellow rope in the rectangle, with two on the bottom and one resting on top, pyramid-style.

Wrap the plain dough around the ropes to form a “casing.” Wrap the roll in plastic and refrigerate for at least 45 minutes.

Repeat the process with the remaining ropes and chilled dough.

Slice chilled logs into 3/16″ slices. Place on ungreased baking sheets and bake in a 350-degree F oven for 15 minutes or until firm, but not brown. (Slight browning on the bottoms is okay.)

Cool on racks. Store separately from other cookies.

Berlinerkranzer

Ingredients:

3/4 cup butter, softened
3/4 cup shortening
1 cup sugar
2 teaspoons orange peel, grated
2 eggs
4 cups flour
1 egg white
2 Tablespoons sugar
red candied cherries, diced into tiny bits as holly berries
green candied cherries, diced into tiny bits as holly leaves

Directions:

Preheat oven to 400 degrees F. Mix thoroughly butter, shortening, 1 cup sugar, orange peel, and eggs. Blend in flour.

Shape dough by rounded teaspoonfuls into ropes, each six inches long and 1/4 inch in diameter.

Form each rope into a circle, bringing one end over and through in a single knot. Let 1/2 inch extend at each end. (The object is to create a wreath.) Place on an ungreased baking sheet.

Beat egg white until foamy; add 2 Tablespoons of sugar, one at a time, while beating. Brush the tops of the cookies with sweetened egg white. Press red cherry bits into the center of knot (as holly berries). Add little bits of green cherries (as holly leaves).

Bake for 10 – 12 minutes or until set but not brown. Immediately remove from baking sheet.

Christmas Tree Cookies

Ingredients:

2 1/2 cups flour
1 cup sugar
1 cup butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 egg
1/4 cuo green sugar crystals
1/4 cup nonpareil candy decorations, optional

Directions:

Place flour, sugar, butter, baking powder, salt, almond extract, and egg into a large bowl of an electric mixer.

Mix together, using low speed. The dough will be crumbly. Then knead the dough with your hands until the mixture holds together.

Remove 1/3 cup of the dough; wrap and refrigerate. Divide the remaining dough into thirds.

Using your hands, roll each into a 6-inch log.

Put sugar crystals on a sheet of wax paper.

Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals.

Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side.

Wrap each log well and refrigerate for at least 4 hours or until the dough is firm enough to slice.

To this point, cookies can be made up to a week in advance.

Heat oven to 350 degrees F. Slice logs crosswise into 1/4-inch slices.

Put slices about 1 inch apart on ungreased cookie sheets.

For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk.

Attach to the bottom underside of each tree. Sprinkle each cookie lightly with candy decorations, if desired.

Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely.

Makes 72 cookies.

Caramel Pecan Treasures

Ingredients:

1 cup butter, softened
3/4 cup lightly packed light brown sugar
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
12 oz. semisweet chocolate chips
1 Tablespoon shortening
25 caramels, cut in half, rolled into balls
30 pecans, finely chopped

Directions:

Preheat oven to 325 degrees F.

Cream butter, sugar, and vanilla in a large mixer bowl until well mixed. Stir in flour and baking powder.

Refrigerate dough for 20 minutes; dough should be firm enough to roll easily.

Shape scant teaspoonsful of dough into balls about the size of a marble. Place on an ungreased baking sheet, leaving about 2 inches between cookies. Flatten slightly.

Bake until golden, about 10-15 minutes. Transfer to wire racks to cool.

Melt chocolate chips with shortening on top of a double boiler set over simmering water. Remove from heat.

Flatten caramel halves so they are the same diameter as the cookie.

Place one caramel half on top of each cookie.

Using a small metal spatula, spread melted chocolate thinly over the top and sides of caramel and cookie to cover.

Press chopped pecans onto the tops of the cookies. Let stand on a wire rack until chocolate firms, about 20 minutes.

Place into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.

Makes 5 dozen cookies.

Marzipan Cookies

Makes 48 cookies

Ingredients:

1 cup butter, softened
1/2 cup sugar
2 1/2 cusp flour
1 teaspoon almond extract
red, yellow, and green food colors

Directions:

Cream butter and sugar. Stir in flour and almond extract until the mixture looks like meal.

Divide into 4 equal parts. Color one part of the dough red, one green and one yellow, and one orange.

Shape cookies as described below.

Preheat oven to 300 degrees F. Bake for 30 minutes or until set but not brown.

RED DOUGH:

Shape into apples and strawberries.

For Apples: Form small balls. Insert a tiny piece of cinnamon stick into the top as a stem and a whole clove in the bottom as the blossom end.
For Apple Blush: Dilute a bit of red food color with water and brush over the balls.

For Strawberries: Shape dough into small, heart-shaped balls. For texture, prick with the blunt end of a toothpick. Roll each berry in red sugar. Form a stem and collar-like leaf with pieces of green dough.

YELLOW DOUGH:

Shape into Bananas and Pears.

For Bananas: Shape dough into rolls, tapering ends. Flatten tops slightly to make plans of bananas and curve each slightly. Paint on “stripes” with diluted green food color.

For Pears: Shape dough into small pear shapes. Insert a small piece of cinnamon stick in the narrow end for the stem, and clove in the bottom. Brush diluted red color on “cheeks.”

ORANGE DOUGH:

Shape into Apricots and Oranges.

For Apricots: Shape dough into small balls. Make a crease down one side of each with a wooden pick. Insert a whole clove in each stem. Brush with diluted red color.

For Oranges: Shape dough into small balls. Insert the whole clove in each for the “blossom” end. Prick all over with a wooden toothpick to make the skin textured.

GREEN DOUGH:

Shape into Apples and Green Peas.

For Apples: See directions for red apples.

For Green Peas: Form dough into 1 1/2 inch rounds. Divide a rounded teaspoonful of dough into five small “balls” or “peas.” Place “peas” in a row on each round, then fold up the bottom half of the round so “peas” are peeking out. Pinch ends together to secure.

Pecan Tassies

Ingredients:

Cream Cheese Pastry Crust:

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Pecan Filling:

1 large egg
3/4 cup light brown sugar, packed
1 Tablespoon butter, melted
1/16 teaspoon salt
3/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees F. Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inches deep.

For crust:

Beat butter with cream cheese until smooth. Add flour and mix until a dough forms.

Divide into 24 balls. With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.

For filling:

Whisk the egg in a medium bowl. Add sugar, butter, and salt and mix well.

Spoon about 1/2 teaspoon of chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn't spill over.

Sprinkle the remaining pecans over the top.

Bake at 350 degrees F for 15 minutes.

Reduce oven temperature to 250 degrees F and continue to bake until crust is light brown at the edges, about 10 minutes.

Remove from oven and cool. When the muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer them to a wire rack. Cool to room temperature.

Makes 24 servings.

Cinnamon Pinwheels

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cinnamon red hot candies
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Red paste food coloring

Directions:

On waxed paper, combine flour, baking powder, and salt.

In a food processor with a knife blade attached, pulse cinnamon candies until finely ground; set aside.

In a large bowl, with a mixer at medium speed, beat butter and sugar until creamy.

Reduce speed to low; beat in egg and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping the bowl with a rubber spatula.

Transfer half of the dough to a small bowl; with a hand, knead in candies, then enough red food coloring to tint red.

Between two 20-inch sheets of waxed paper, roll cinnamon dough into a 15″ by 10″ rectangle. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with plain dough.

Refrigerate dough rectangles for 10 minutes or until chilled but still pliable.

Remove the top sheet of waxed paper from each rectangle. Place a plain rectangle (still on waxed paper) on a work surface with a long side facing you.

The invert cinnamon rectangle on top of the plain rectangle, so that the edges line up evenly; remove the top sheet of waxed paper.

Starting from a long side, tightly roll rectangles together in jelly-roll fashion, lifting the bottom sheet of waxed paper as you roll.

Wrap the log in plastic wrap and freeze for at least 1 hour or overnight, or until the dough is firm enough to slice.

Preheat oven to 325 degrees F. Grease a large cookie sheet. Remove the log from the freezer.

With a sharp knife, cut the log crosswise into 1/4″ thick slices. Place slices, 1 inch apart, on a cookie sheet.

Bake cookies for 14 to 15 minutes or until lightly browned around the edges.

Transfer cookies to a wire rack to cool.

Chocolate Candy Cane Sandwich Cookies

Ingredients:

Cookies:

1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg

Filling:

1 cup plus 2 Tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 teaspoon peppermint extract
2 drops (or more) of red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)

Directions:

For cookies:

Whisk flour, cocoa, and salt in a medium bowl to blend.

Using an electric mixer, beat sugar and butter in a large bowl until well blended. Beat in egg.

Add dry ingredients; beat until blended. Refrigerate dough for 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop out dough by level tablespoonfuls, then roll into smooth balls.

Place balls on prepared baking sheets, spacing about 2 inches apart.

Using the bottom of the glass or your hands, flatten each ball to a 2-inch round (edges will crack).

Bake until cookies no longer look wet and small indentation appears when the tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp).

Cool on a baking sheet for 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using an electric mixer, beat powdered sugar and butter in a medium bowl until well blended.

Add peppermint extract and 2 drops of food coloring.

Beat until light pink and well blended, adding more food coloring by drops if darker pink color is desired.

Spread 2 generous teaspoons of filling evenly over the flat side of 1 cookie to the edges; top with another cookie, flat side down, pressing gently to adhere.

Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on a plate.

Roll edges of cookie sandwiches in crushed candies (candies will adhere to the filling).

Makes 18 sandwich cookies.

Christmas Tea Cakes

Ingredients:

1 cup butter
1 teaspoon vanilla extract
6 Tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth.

Combine the 6 tablespoons of confectioners' sugar and flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts. Roll dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in the remaining confectioners' sugar.

Makes 12 tea cakes.

Peanut Butter Oatmeal Drops

Ingredients:

1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup milk (or evaporated milk)
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats

Directions:

Line two baking sheets with waxed paper.

In a large heavy saucepan combine the butter, brown sugar, milk, and salt.

Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil.

Without stirring, let the mixture boil for exactly 3 minutes. Immediately remove from heat.

Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, and mix well.

Working fast, drop the mixture by Tablespoonfuls onto prepared baking sheets.

Allow to cool and become firm about 30 minutes. Makes 3-4 dozen cookies.

Easy Chocolate Fudge

Ingredients:

2 cups semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:

Line an 8-inch square baking pan with foil.

Mix chocolate chips and sweetened condensed milk in a medium, heavy-duty saucepan.

Warm over low heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread the mixture evenly into the prepared baking pan. Refrigerate for 2 hours or until firm.

Lift from pan; remove foil. Cut into pieces.

Makes 36 pieces of fudge.

Variations:

Chocolate Mint Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using green mint-flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of mint mixture on top of the chocolate layer.

Peanut Butter Chocolate Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using peanut butter-flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of peanut butter mixture on top of the chocolate layer.

Rocky Road Fudge:

Add a cup of miniature marshmallows and chopped walnuts to the chocolate mixture right after removing from the heat, and stir well.

Chocolate Cherry Fudge:

Make two recipes of fudge – one chocolate recipe than another recipe substituting white chocolate chips for the semi-sweet chips, and increase the number of chips to 2 1/2 cups.
To the white chocolate recipe add cherry flavoring, red food coloring, and 3/4 cup chopped maraschino cherries to the mixture after removing from heat.
Layer cherry mixture on top of chocolate mixture.

This exhaustive list has something for everyone but if you need some Christmas Cookie Gift Ideas click the link.