Holiday recipes to try this season: Cookies, candy and more

For the cookies:

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

2 ¼ cups unbleached all-purpose flour

¼ teaspoon salt

Royal icing for decoration

Colored sugar or sprinkles for decoration

For the icing:

2 tablespoons meringue powder

5 tablespoons warm water

2 cups confectioners’ sugar

Food coloring

Colored sugar or sprinkles

1. Make the cookies: Place the butter and sugar in a large bowl and beat together with an electric mixer on medium until fluffy, about 3 minutes. Beat in egg yolk and vanilla. Beat in flour and salt on low until dough is smooth.

2. Divide dough into two portions. Press each into a 5-inch disk, wrap in plastic and refrigerate for at least 30 minutes and up to 2 days.

3. Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

4. Place candies in the work bowl of a food processor fitted with a metal blade and process until finely ground. Transfer candy to a small bowl.

5. Working with one dough disk at a time, knead the disk a few times on a lightly floured work surface to soften it. Roll dough into a ¼-inch thickness on a lightly floured countertop. Turn the dough often, loosening it from the countertop with a large offset spatula, to prevent sticking.

6. Cut into desired shapes and place on lined baking sheets. Refrigerate the scraps.

7. Bake until cookies are firm and golden around the edges, about 10 minutes. Slide entire parchment sheet with cookies onto a wire rack and let cool completely. Repeat with remaining dough disks and then with the chilled scraps, using fresh parchment paper each time.

8. Make the icing: Whisk together meringue powder and water in a large bowl until frothy. Add confectioners' sugar, whisk and then beat with an electric mixer on high until smooth and shiny, 3 to 5 minutes.

9. Divide icing into small bowls and stir a drop or two of food coloring into each bowl, stirring to incorporate. Use a small spatula or craft stick to spread icing on cookies and then decorate with sprinkles. Alternatively, place icing in a pastry bag fitted with a small plain tip and pipe it decoratively onto cookies. Let cookies stand until icing is set, about 30 minutes. Store in an airtight container at room temperature, between sheets of parchment to protect decoration, for up to 3 days.

Makes about 35 three-inch cookies. Recipe by Lauren Chattman.

2 cups unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cups (2 sticks) unsalted butter, softened

¾ cup sugar

1 large egg

1 ½ teaspoons pure vanilla extract

Red food coloring

2 teaspoons cold water

1 large egg white, lightly beaten

1 cup red, white, and green nonpareils

1. Combine the flour, baking powder and salt in a medium mixing bowl.

2. Combine the butter and sugar in a large mixing bowl and cream together with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until smooth. Stir in the flour mixture until just incorporated.

3. Divide the dough into two equal portions. Return one portion to the mixer and beat in several drops of food coloring so the dough is uniformly bright red.

4. Spread a large piece of plastic wrap on a work surface and sprinkle lightly with flour. Use a rolling pin to roll the white dough into a rough 8 ½-inch square. Trim the edges of the dough so that it is a neat 8-inch square. Repeat with the red cookie dough.

5. Brush the white cookie dough with the water. Carefully invert the red cookie dough onto the sugar cookie dough so that the two doughs are lined up. Use the plastic wrap to push and roll the doughs into a neat, tight log. Tightly wrap the dough in plastic and freeze until firm, at least 2 hours and up to 2 weeks.

6. Preheat the oven to 350 degrees. Pour the nonpareils into a shallow rectangular dish. Brush the log all over with egg white. Carefully lift the log into the dish. Gently roll it around until the outside is completely coated with nonpareils.

7. Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on parchment-lined baking sheets at least 2 inches apart. Bake them until they are pale golden around the edges but still soft on top, 13 to 15 minutes. Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool completely. Pinwheel cookies will keep in an airtight container for 2 to 3 days.

Makes 24 cookies. Recipe by Lauren Chattman.

1 ½ cups pecans

2 cups flour

¼ cup unsweetened cocoa powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

2 teaspoons water

1 ½ teaspoons pure vanilla extract

6 tablespoons powdered sugar



1. Preheat the oven to 325 degrees. Line several baking sheets with parchment paper.

2. Place the pecans in a food processor and process until they are finely chopped. Combine the chopped nuts, flour, cocoa powder, cinnamon and salt in a medium-size mixing bowl; set aside.

3. Cream together the butter and sugar in a large mixing bowl, using an electric mixer on medium-high speed, until fluffy, 2 to 3 minutes. Beat the water and vanilla into the butter mixture. Stir in the nut-flour mixture until just combined.

4. Measure out exact tablespoonfuls of dough and roll them between your palms to form balls. Place the balls on a parchment-lined baking sheet, leaving 1½ inches between each cookie. Bake the cookies until they are cooked through but not dry, 18 to 20 minutes. Remove the cookies with a metal spatula to a wire rack to cool.

5. Place the powdered sugar in a shallow bowl. When the cookies are completely cooled, roll each one in sugar to coat. Chocolate and cinnamon Mexican wedding cookies will keep in an airtight container for 2 to 3 days.

Makes about 3 dozen cookies. Recipe by Lauren Chattman.

2 cups unbleached all-purpose flour

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, melted and cooled slightly

1 cup firmly packed light brown sugar

½ cup sugar

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon red food coloring

2 cups white chocolate chips


1. Preheat the oven to 350 degrees.

2. Combine the flour, cocoa powder, baking soda and salt in a medium-size mixing bowl.

3. Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add the eggs and vanilla and beat until smooth. Beat in the food coloring, scraping down the sides of the bowl once or twice as necessary. Stir in the flour mixture until just incorporated. Stir in the white chocolate chips. Place the bowl in the refrigerator for 10 minutes (or for up to 6 hours) to let the dough firm up.

4. Drop the batter by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other on parchment-lined baking sheets, then frozen, transferred to zipper-lock plastic freezer bags and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.)

5. Bake the cookies until firm around the edges but still soft on top, 10 to 11 minutes (a minute or two longer for frozen dough). Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. Red velvet and white chocolate chip cookies will keep in an airtight container for 2 to 3 days.

Makes about 4 dozen cookies. Recipe by Lauren Chattman.

For the dough:

2 cups unbleached all-purpose flour

1 1/2 tablespoons sugar

1/4 teaspoon salt

1 (8-ounce) package chilled cream cheese, cut into pieces

1 cup (2 sticks) chilled unsalted butter, cut into pieces

For the filling:

1/2 cup sugar

1 teaspoon ground cinnamon

1 cup almonds

1/2 cup raspberry preserves

2/3 cup dried cranberries

6 ounces white chocolate, finely chopped, or 6 ounces white chocolate chips

1/4 cup heavy cream


1. Make the dough: Combine the flour, sugar and salt in a food processor and pulse to combine. Add the cream cheese and butter, and pulse until the mixture resembles coarse meal. (Do not overprocess.)

2. Turn the mixture out onto a lightly floured work surface and press it into a ball. Divide the ball into 4 equal pieces and shape each piece into a 4-inch disk. Wrap each disk in plastic and refrigerate it for at least 2 hours and for up to 2 days. (The dough can be frozen for up to 1 month; defrost overnight in the refrigerator before using.)

3. Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

4. Make the filling: Combine the sugar and cinnamon in a small bowl. Place the almonds in a food processor and process until finely chopped. Transfer the chopped almonds to a different bowl. Place the preserves in the food processor and process until any large chunks are broken up. Transfer to a third bowl.

5. Remove 1 dough disk from the refrigerator and, with a lightly floured rolling pin, roll out the dough into a 9-inch circle on a lightly floured work surface. Using a 9-inch plate or pie plate as a guide, trim the edges to make a neat circle.

6. Spread 2 1/2 tablespoons of the preserves over the dough. Sprinkle with 5 tablespoons of the cranberries. Sprinkle with 1/4 cup white chocolate. Sprinkle with 2 tablespoons of the cinnamon sugar. Sprinkle with 5 tablespoons almonds. Pat the filling firmly with your fingertips to secure it to the dough. Cut the dough circle into 10 wedges. Starting at the wide end, roll each wedge into a crescent and place it on the prepared baking sheet. Place the baking sheet in the freezer for at least 30 minutes. Repeat with the remaining dough disks. (Rolled rugelach can be wrapped in plastic and frozen for up to 1 month. Place the rugelach in the oven directly from the freezer.)

7. Brush the frozen rugelach with the heavy cream and bake them until they are golden, 24 to 25 minutes. Transfer them to wire racks with a metal spatula and let them cool completely. Raspberry and white chocolate rugelach will keep in an airtight container for 2 to 3 days.

Makes 40 cookies. Recipe by Lauren Chattman.

10 ounces white chocolate, coarsely chopped

3 ounces royal blue candy melts

¼ cup blue chocolate-covered blueberries

2 tablespoons golden chocolate-covered sunflower seeds or gold M&Ms

1. Line the bottom and sides of an 8-inch square baking pan with aluminum foil.

2. Melt chocolate. Repeat with the blue candy melts.

3. Use a small metal spatula to spread the chocolate in an even layer across the bottom of the pan. Drizzle the blue candy melts over the top. Drag a toothpick or skewer through the chocolates to swirl it together in a decorative pattern.

4. Sprinkle with the blueberries and sunflower seeds or M&Ms. Let stand until solid, 1 to 2 hours. Break into pieces before packing in an airtight container and storing at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Makes about ¾ pound candy. Recipe by Lauren Chattman.

8 ounces bittersweet chocolate, coarsely chopped

4 ounces green candy melts

One 3.5 oz. box (35 pieces) Junior Mints

1. Line the bottom and sides of an 8-inch square baking pan with aluminum foil.

2. Melt chocolate. Repeat with the green candy melts.

3. Use a small metal spatula to spread the chocolate in an even layer across the bottom of the pan. Drizzle the green candy melts over the top. Drag a toothpick or skewer through the chocolates to swirl them together in a decorative pattern.

4. Sprinkle with the Junior Mints. Let stand until solid, 1 to 2 hours. Break into pieces before packing in an airtight container and storing at room temperature for up to 3 days or in the refrigerator for up to 10 days.

Makes about ¾ pound candy. Recipe by Lauren Chattman.

12 ounces white chocolate, coarsely chopped

¼ cup crushed candy canes

½ cup mini gum drops

¼ cup crumbled gingersnaps


1. Line the bottom and sides of an 8-inch square baking pan with aluminum foil.

2. Put 1 inch of water in the bottom of a double boiler or a medium saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan and set it on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until most of the chocolate is completely melted. Remove from heat and whisk until completely smooth.

3. Use a small metal spatula to spread the chocolate in an even layer across the bottom of the pan. Sprinkle with the crushed candy canes, gum drops, and gingersnaps. Let stand until solid, about 45 minutes. Break into pieces before packing in an airtight container.

Makes about 1 pound candy. Recipe by Lauren Chattman.

1 ½ tablespoons unsalted butter, softened

6 tablespoons confectioners' sugar

16 ounces best-quality milk chocolate, chopped

Flaky sea salt or sprinkles for sprinkling


1. Line a muffin tin with 10 paper liners. Line a baking sheet with parchment paper.

2. With an electric mixer, beat together the nut butter, butter and confectioners' sugar until smooth. Roll heaping teaspoons into 10 balls and flatten slightly. Place on prepared baking sheet and refrigerate.

3. Place half of the chocolate in a large microwave-safe glass measuring cup and microwave in 30-second increments, stirring in between, until just melted and smooth, 1 to 2 minutes depending on the strength of your microwave oven.

4. Pour the chocolate into the muffin cups. Lift the tin a few inches from the countertop and drop. Repeat several times until the chocolate is distributed in an even layer on the bottom of the paper liners. Refrigerate for 15 minutes.

5. Place the remaining chocolate in the measuring cup and melt in the microwave as before. Place the nut butter disks in the muffin cups, cover with melted chocolate and drop on the counter as before to distribute chocolate. Sprinkle with sea salt or sprinkles. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator for up to 1 week.

Makes 10 large nut butter cups. Recipe by Lauren Chattman.

One 11-ounce bag Kraft caramels

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

Pinch salt

12 ounces semisweet chocolate, chopped

120 pecan halves (about 2 cups)

Edible gold glitter or gold sanding sugar


1. In a medium pot, bring two inches of water to a simmer. Unwrap caramels and place them in a stainless steel bowl that will fit on top of the pot. Add the cream and vanilla. Heat, stirring occasionally, until melted. Remove from the pot and let cool slightly.

2. While the caramels are melting, place the chocolate in a microwave-safe bowl and microwave on high until half-melted. Stir until smooth.

3. Line a baking sheet with parchment paper. Spoon a teaspoonful of melted chocolate onto the paper and use the back of the spoon to spread into a 2-inch circle. Arrange five pecan halves on top of the chocolate to create the turtle head and legs. Repeat with the remaining chocolate and pecans, making four rows of three. Refrigerate until the chocolate is set, about 5 minutes.

4. Remove the baking sheet from the refrigerator and spoon a teaspoon of caramel on top of each turtle. Refrigerate again for 5 minutes.

5. Remove the baking sheet from the refrigerator again and spoon a teaspoon of chocolate over the caramel, smoothing it to cover the caramel. Sprinkle with edible glitter and refrigerate again until set. Repeat with fresh parchment paper and remaining ingredients. Store in the refrigerator, between layers of parchment in an airtight container.

Makes 24 turtles. Recipe by Lauren Chattman.

1 8-ounce package cream cheese, softened

¼ teaspoon peppermint extract

1 16-ounce box confectioners' sugar

16 ounces bittersweet chocolate

¼ cup crushed candy canes

1. Combine the cream cheese and peppermint extract in the work bowl of an electric mixer, fitted with a paddle attachment. Beat on medium high, scraping down the bowl once or twice as necessary, until smooth. Add the confectioners' sugar, in ½-cup increments, until well-combined. Refrigerate until firm, about 2 hours.

2. Line a baking sheet with parchment paper. Spoon tablespoonfuls of the cream cheese mixture onto the parchment (for perfectly round patties, use a small ice cream scoop). Cover with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.

3. Put 1 inch of water in the bottom of a double boiler or a medium saucepan and bring to a bare simmer. Place the chocolate in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan and set it on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until most of the chocolate is completely melted. Remove from heat and whisk until completely smooth. Set aside to cool slightly.

4. Flatten each cream cheese ball into a ¼-inch-thick disk with the palm of your hand. Place the tines of a fork underneath one of the disks and place the disk into the melted chocolate. Flip it over in the bowl, using the fork, to coat completely. Slide the tines of the fork under the chocolate-covered disk and lift from the bowl, letting the excess chocolate drip back into the bowl. Place the disk on the parchment-lined baking sheet and sprinkle with crushed candy canes. Repeat with the remaining disks.

5. When all of the disks have been dipped in chocolate, place the baking sheet in the refrigerator again until the chocolate has hardened, at least 1 hour. Homemade peppermint patties will keep in the refrigerator, separated by layers of wax paper and placed in an airtight container, for up to 1 week.

Makes about 20. Recipe by Lauren Chattman.

1 8-ounce package cream cheese, softened

One 7-inch round frozen cheesecake

6 ounces green candy melts

2 ounces white candy melts

Sprinkles, nonpareils, and other sugar decorations

4 small candy canes, broken into 1-inch lengths

1. Line a baking sheet with parchment paper. Cut the cheesecake into 8 wedges.

2. Place the green candy melts in a microwave-safe bowl and microwave on high until half-melted. Stir until smooth. Spread a thin layer over the frozen cheesecake triangles and place back on the baking sheet.

3. Place the white candy melts in a microwave-safe bowl and microwave on high until half-melted Stir until smooth. Dip a fork into the bowl and then one at a time, wave over each cheesecake triangle and then decorate with sprinkles, nonpareils and other sugars.

4. Gently press a candy cane piece into the short end of the triangle and glue it in place with a little bit of meted white chocolate. Freeze until firm and then drape with plastic and keep frozen until serving, up to 3 days.

Makes 8 pops. Recipe by Lauren Chattman.

1 cup roasted salted peanuts

2 cups unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, melted and cooled slightly

1 cup firmly packed light brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup smooth peanut butter

Mini pretzel twists, broken into 96 one-inch pieces

48 red peanut M&M candies

96 mini chocolate chips


1. Preheat the oven to 350 degrees.

2. Place the nuts in a food processor and chop fine. Combine the flour, baking soda, baking powder and salt in a medium bowl. Cream the cooled, melted butter and sugars together in a large mixing bowl with an electric mixer on medium speed until smooth. Add the eggs, vanilla and peanut butter and beat until smooth. Stir in the flour mixture until just combined. Stir in the chopped peanuts. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.

3. Scoop up a heaping tablespoon of dough and roll it between your palms to form a ball. Place the balls on a parchment-lined baking sheet, leaving about 3 inches between each cookie.

4. Bake the cookies until they are lightly colored, 14 to 15 minutes. Immediately insert two pretzel pieces into cookies for antlers, while the dough is still very soft. Place one M&M in center for nose, two chocolate chips for eyes. Transfer to wire racks to cool completely. (Can be made ahead. Store in an airtight container at room temperature, in single layers separated by parchment or waxed paper, up to two days.)

Makes about 48 cookies. Recipe by Lauren Chattman.

For the cookies:

1 cup (2 sticks) unsalted butter, softened

½ cup sugar

1 large egg yolk

1 teaspoon pure vanilla extract

2 ¼ cups unbleached all-purpose flour

¼ teaspoon salt

For the icing:

¾ cups confectioners sugar

2 tablespoons lemon juice plus more if necessary

½ teaspoon grated lemon zest

1 teaspoon butter, melted

Pinch salt

½ cup chopped dried cranberries

½ cup chopped pistachio nuts

1. Make the cookies: Cream the butter and sugar together in a large mixing bowl with an electric mixer on medium-high speed until fluffy. Add the egg yolk and vanilla and beat until incorporated, scraping down the sides of the bowl as necessary. Add the flour and salt and mix on low speed until the dough comes together in a ball.

2. Divide the dough into three equal balls. Wrap each ball in plastic and refrigerate for at least two hours and for up to two days. (The dough can be frozen for up to one month; defrost it in the refrigerator before use.)

3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

4. Remove one ball from the refrigerator and knead it four or five times on a lightly floured work surface to soften it. With a lightly floured rolling pin, roll out the dough 1/8-inch thick. Cut it into wreath shapes with a cookie cutter. Refrigerate the scraps.

5. Bake the cookies until they are firm and golden around the edges, about 8 minutes. Slide the entire parchment sheet with the cookies onto a wire rack and let the cookies cool completely. Repeat with the remaining balls of dough and then with the chilled scraps, using fresh parchment paper.

6. Make the icing: Whisk together the confectioners sugar, lemon juice, lemon zest, butter, and salt until smooth.

7. Spread a thin layer of icing over cookies. Sprinkle with cranberries and pistachios and let stand until set. (Can be made ahead. Store in an airtight container at room temperature, in single layers separated by parchment or waxed paper, up to two days.)

Makes about 40 cookies. Recipe by Lauren Chattman.

2 cups unbleached all-purpose flour

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2/3 cup firmly packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup pecans, toasted and finely ground (using a food processor)

½ cup dulce de leche

½ cup semisweet chocolate chips

Edible gold stars or coarse gold sanding sugar from a craft store

1. Whisk together the flour and salt in a medium bowl. Cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla and beat to incorporate. Add the flour mixture, ½ cup at a time. Stir in the pecans. Cover and chill dough until firm, about 1 hour.

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

3. With floured hands, roll the dough into 1 ¼-inch round balls. Place on baking sheets at least 1 inch apart. Use your finger or a rounded measuring spoon to make an indent in the center of each ball.

4. Bake until bottoms are brown and set, 11 to 13 minutes. Let cool on baking sheets for 10 minutes, then transfer to wire racks to cool completely.

5. Place the dulce de leche in a small microwave-safe bowl and microwave until just loose and warm, 10 to 20 seconds. Stir until smooth. Spoon ½ teaspoon of dulce de leche into indent of each cookie. Let stand until caramel is set, 15 to 30 minutes.

6. Place chocolate chips in microwave-safe bowl and microwave until 75 percent melted. Whisk until smooth. Dip a fork into melted chocolate, then wave back and forth over cookies to decorate. Sprinkle the edible gold stars over the chocolate. Let stand until chocolate is firm, about 30 minutes.

Makes about 32 cookies. Recipe by Lauren Chattman.

1 cup (2 sticks) unsalted butter, softened

3/4 cup sugar

1 large egg yolk

1 ½ teaspoons pure vanilla extract

2 ½ cups unbleached all-purpose flour

¼ teaspoon salt

3 ounces butterscotch candies, unwrapped and ground fine in a food processor

Coarse white sanding sugar


1. Place the butter and sugar in a large bowl and beat together until fluffy with an electric mixer on medium, about 3 minutes. Beat in egg yolk and vanilla. Beat in flour and salt on low until dough is smooth.

2. Divide dough into 2 portions. Press each into a 5-inch disk, wrap in plastic and refrigerate for at least 30 minutes and up to 2 days.

3. Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

4. Place candies in work bowl of a food processor fitted with a metal blade and process until finely ground. Transfer candy to a small bowl.

5. Working with 1 dough disk at a time, roll dough to 1/8 inch thick on a lightly floured countertop. Turn dough often, loosening it from the countertop with a large, offset spatula to prevent sticking.

6. Use a 3-inch star-shaped cookie cutter to cut the dough and then use a 1-inch star-shaped cookie cutter to make a star cut in the center of each cookie. Transfer cookies to prepared baking sheets. Reroll and re-cut scraps until all of the dough is used.

7. Use a very small spoon (I use my ¼ teaspoon measure) to fill each small star cutout with candy, spreading it with your finger or the back of the spoon to fill, but not overfill, cavity. Sprinkle cookies with sanding sugar.

8. Bake cookies until golden around the edges, about 8 minutes. Let cool completely on baking sheets. Store in an airtight container at room temperature, between sheets of parchment to protect decoration, for up to 3 days.

Makes about 40 (3 ½-inch) cookies. Recipe by Lauren Chattman.

For blondies:

2 ¼ cups unbleached all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3/4 cup (1 ½ sticks) unsalted butter

2 cups firmly packed light brown sugar

1 cup smooth peanut butter

2 large eggs

2 teaspoons pure vanilla extract

1 cup chopped salted peanuts

For icing:

16 ounces semisweet chocolate chips

¼ cup vegetable oil

2 tablespoons light corn syrup

1 cup packaged "burnt peanuts," coarsely chopped

1. Make blondies: Preheat oven to 350 degrees. Line a 13-by-9-inch baking pan with heavy-duty aluminum foil, making sure foil is tucked into corners and there is at least 1 inch overhanging top of pan on all sides.

2. Combine flour, baking powder, baking soda and salt in a medium mixing bowl.

3. Melt butter in a medium saucepan over medium heat. With a wooden spoon, stir in brown sugar until dissolved. Remove pan from heat and stir in peanut butter, eggs and vanilla. Stir in flour mixture until just incorporated. Stir in peanuts.

4. Scrape batter into prepared baking pan. Bake until blondies are just set in center, 25 to 30 minutes. Let cool completely on a wire rack.

5. Make glaze: Put 1 inch water in bottom of a double boiler or medium saucepan and bring to a bare simmer. Combine chocolate, oil and corn syrup in top of double boiler or in a stainless-steel bowl and set it on top of simmering water, making sure water doesn't touch bottom of bowl. Heat, whisking occasionally, until chocolate and oil are completely melted.

6. Spread over blondies, sprinkle with burnt peanuts and let glaze set, about 2 hours.

7. Grasping overhanging foil on either side of pan, lift out blondies and place on cutting board. Cut into 24 squares. Blondies will keep at room temperature in an airtight container for up to 3 days.

Makes 24 blondies. Recipe by Lauren Chattman.

For the cookies:

2 ½ cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ cup (1 stick) unsalted butter, softened

½ cup sugar

½ cup dark (not light or blackstrap) molasses

1 large egg yolk

1 tablespoon white vinegar

Red Hots, sugar hearts, sprinkles and other sugar décors for decorating

For the icing (optional):

1 tablespoon meringue powder

2 ½ tablespoons warm water

1 cup confectioners' sugar


1. Make cookies: Whisk together flour, baking powder, ginger, baking soda, salt, cinnamon and cloves in a medium bowl. Cream together butter and sugar in a large mixing bowl with an electric mixer until smooth. Add molasses, egg yolk and vinegar and beat until smooth, scraping down side of bowl once or twice as necessary. Stir in flour mixture 1 cup at a time, until incorporated.

2. Scrape dough onto countertop, shape into a 5-inch disk, wrap in plastic and refrigerate for at least 30 minutes and up to 3 days.

3. Preheat oven to 375 degrees. Line several baking sheets with parchment paper. Roll dough to ¼ inch thick on a lightly floured countertop. Turn dough often, loosening it from the countertop with a large, offset spatula to prevent sticking. Use a 3-inch gingerbread man cookie cutter to cut dough, rerolling and cutting scraps. Place cut cookies on prepared baking sheets 1 inch apart. Press sugar decorations and candies into cookies to make eyes, mouths, buttons, etc.

4. Bake until firm, 8 to 10 minutes. Slide cookies, still on parchment, onto wire racks to cool completely.

5. Make icing, if desired: Whisk together meringue powder and water in a large bowl until frothy. Add confectioners' sugar, whisk and then beat with an electric mixer on high until smooth and shiny, 3 to 5 minutes.

6. Scrape icing into a pastry bag fitted with a small, plain tip and pipe additional decorations onto cookies. Let cookies stand until icing is set, about 30 minutes. Store for up to 3 days between sheets of parchment in an airtight container at room temperature.

Makes about 30 (3-inch) gingerbread men. Recipe by Lauren Chattman.

1 2/3 cups unbleached all-purpose flour

1/3 cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup sugar

2 large eggs

2 large egg yolks

1 teaspoon pure vanilla extract

2 cups semisweet chocolate chips, divided

White chocolate-peppermint M&M's for decorating


1. Preheat oven to 350 degrees.

2. Sift together the flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl. Stir in the sugar. Add eggs, yolks and vanilla and mix with an electric mixer on low speed until just combined. Mix in 1 cup chocolate chips on low speed.

3. Turn dough onto a lightly floured work surface and divide in half. Shape each half into a flat log about 12 inches long and 2 ½ inches wide. Place the logs several inches apart on the prepared baking sheet.

4. Bake the logs until they are firm to the touch, about 35 minutes. Remove from the oven and allow them to cool completely.

5. Reduce the oven temperature to 325 degrees. Transfer the logs to a cutting board and cut them diagonally into about 24 slices about 1 inch thick. Lay the slices, cut-side down, on the baking sheet and return cookies to the oven. Bake until they are crisp, about 10 minutes. Transfer the cookies to wire racks and let cool completely.

6. Place the remaining chocolate in a microwave-safe bowl and microwave until 75 percent melted. Whisk until smooth. Line a baking sheet with a fresh sheet of parchment paper. Dip the rounded sides of the biscotti in the chocolate, letting excess drip back into the bowl. Arrange M&M's on top of chocolate and let stand until set, about 1 hour.

Makes about 24 cookies. Recipe by Lauren Chattman.

2 cups all-purpose unbleached flour

½ teaspoon baking powder

¼ teaspoon salt

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened, divided

½ cup granulated sugar

¼ cup packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups mini semisweet chocolate chips

½ cup candied orange peel, finely chopped

¼ cup finely chopped crystallized ginger

1. Preheat oven to 350 degrees. Combine flour, baking powder and salt in a medium mixing bowl.

2. Combine butter and sugars in a large mixing bowl and cream together with an electric mixer on medium-high until fluffy, 2 to 3 minutes. Add eggs and vanilla and beat until smooth. Stir in flour mixture until just incorporated. Stir in 1 cup chocolate chips, orange peel and crystallized ginger.

3. Divide dough into 2 portions. Turn 1 portion onto a piece of wax paper and shape it, patting it inside the paper, into a log about 9 inches long, 1 inch high and 3 inches wide. Wrap the dough in plastic and refrigerate for at least 2 hours or for up to 24 hours. Repeat with the remaining dough.

4. Line several baking sheets with parchment paper. Slice the dough into 1/3-inch-thick rectangles. Place cookies on the baking sheets at least 2 inches apart. Bake until they are pale golden around edges but still soft on top, 10 to 12 minutes. Slide them, still on paper, onto wire racks to cool completely.

5. Place remaining ½ cup chocolate chips in a microwave-safe bowl and microwave on high until just melted, 30 seconds to 1 minute depending on the power of your microwave. Dip a fork in chocolate and drizzle with a wave back and forth over cookies for a decorative effect. Let stand until chocolate hardens, 30 minutes to 1 hour.

Makes 48 cookies. Recipe by Lauren Chattman.