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After such a late Thanksgiving, it feels like Christmas is right on top of us already! We are less than three weeks out from the holiday, and I feel like I’ve gotten NOTHING done. No shopping, no prep work, nothing. We put our decorations up the week before Thanksgiving, but other than that, I am so far behind.

But, one thing I refuse to get behind on is cookie recipes. We haven’t set a date here yet at the Press for our cookie exchange, but it’ll be coming soon and I need to be prepped! And I’m sure our readers have some cookie exchanges as well or just want to stock the house with holiday treats.

Well you’re in luck, this week’s column is all about the sweet, sometimes soft, sometimes crunchy Christmas cookies!

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ALMOND RASPBERRY THUMBPRINTS

1/2 c. raw almonds

1 stick salted butter, softened

1/2 c. vegetable oil

1/2 c. granulated sugar

1/2 c. powdered sugar, plus more for dusting

1 large egg

1/2 tsp. almond extract

2 c. all-purpose flour

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/2 tsp. cream of tartar

6 Tbsp. seedless raspberry jam

Pulse the almonds in a food processor until coarsely ground; set aside.

In the bowl of a mixer fitted with the paddle attachment, cream the butter, vegetable oil, granulated sugar, powdered sugar, egg and almond extract on medium speed until fluffy, about 2 minutes.

Add the flour, ground almonds, baking soda, salt and cream of tartar and mix well. Cover with plastic wrap and refrigerate the dough until firm, at least 4 hours or overnight.

Scoop rounded tablespoonfuls of dough and roll into smooth round balls. Place 2 inches apart on two ungreased baking sheets. Refrigerate one hour before baking.

Preheat the oven to 350 ̊. Bake the cookies until just barely turning brown, 14 to 16 minutes. (Don’t overbake!) Remove from the oven, then gently press the back of a measuring spoon into the center of each cookie to make an indentation. Remove the cookies to a rack to cool completely.

Dust the cookies with powdered sugar. Whisk the raspberry jam until smooth. Spoon about 3/4 teaspoon jam into the center of each cookie.

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BUTTERSCOTCH PUDDING COOKIES

2 1/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. kosher salt

1 (3.4-oz.) box instant butterscotch pudding mix

1 c. (2 sticks) salted butter, at room temperature

3/4 c. packed dark brown sugar 

1/4 c. granulated sugar

2 large eggs, at room temperature

1 tsp. vanilla extract

1 c. pecans, roughly chopped

1 c. white chocolate chips (about 6 oz.)

Preheat the oven to 350℉. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and pudding mix. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to low. Add the eggs, 1 at a time, and the vanilla, mixing until combined. Add the dry ingredients and mix until just combined. Fold in the pecans and white chocolate chips.

Scoop the dough into 1 ½-tablespoon balls and place on the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. 

Let cool for 5 minutes on the pans, then transfer to racks to cool completely. Let the pans cool, then repeat with the remaining cookie dough.

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CREAM CHEESE COOKIES

2 c. all-purpose flour

1/4 tsp. kosher salt

1 c. (2 sticks) salted butter, at room temperature

4 oz. cream cheese, at room temperature

3/4 c. granulated sugar

1 1/2 tsp. vanilla extract

Powdered sugar, for dusting (optional)

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. 

In a medium bowl, whisk together the flour and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until thoroughly combined, about 1 minute. Add the granulated sugar and continue to beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give it a final stir with a rubber spatula to make sure there are no visible traces of flour.

Using a 1 ½-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing the scoops about 1 inch apart. Bake the cookies 1 pan at a time, rotating the pan halfway through, until just set on top and beginning to lightly brown on the bottom, 10 to 12 minutes.

Transfer the cookies to a cooling rack and allow them to cool completely.  Dust the cookies with powdered sugar, if you like.

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BROWN BUTTER SUGAR COOKIES

1 c. (2 sticks) salted butter

2 1/2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. kosher salt

1 1/3 c. sugar, plus 1/4 cup for rolling

2 large eggs

1 tsp. vanilla bean paste or vanilla extract

Line a baking sheet with parchment paper.

In a large skillet, melt the butter over medium heat. Let cook until medium golden brown, 6 to 8 minutes. Transfer the butter to a heatproof bowl and let it cool completely, about 30 minutes. 

In a large bowl, mix together the flour, baking powder, and salt. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, cream the cooled butter with 1 1/3 cups of the sugar until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, followed by the vanilla. Using a rubber spatula, fold in the flour mixture until just combined. 

Put the remaining 1/4 cup sugar on a shallow plate. Using a 1/3-cup scoop, scoop the dough directly into the sugar. Roll to coat well and place on the prepared baking sheet. Press lightly to flatten the tops. Chill the dough in the refrigerator for 15 minutes. 

Meanwhile, preheat the oven to 350°F. 

Arrange the cookie dough mounds on 2 unlined baking sheets, spacing them about 3 inches apart. Bake, rotating the pans halfway through, until the cookies are just set and the edges are lightly golden, 18 to 20 minutes. Allow to cool slightly on the baking sheets, about 5 minutes, before transferring the cookies to wire racks to cool completely.

TFD: A balanced diet is a Christmas cookie in both hands.

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