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  flour, baking powder, cinnamon,

  baking soda, and allspice; set

  aside.

  2. In a large mixing bowl beat

  butter with an electric mixer

  on medium to high speed for 30

  seconds. Add sugar. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in egg and

  pumpkin until combined. Using

  a wooden spoon, stir in flour

  mixture and pecans.

  3. Drop dough by rounded

  teaspoons 2 inches apart onto

  an ungreased cookie sheet. BROWN SUGAR-BUTTER FROSTING In a medium saucepan cook Bake about 10 minutes or until and stir 6 tablespoons butter and ¹/₃ cup packed brown sugar over bottoms are lightly browned. medium heat until butter is melted and mixture is smooth. Remove Cool on cookie sheet for 2 from heat. Stir in 2 cups powdered sugar and 1 teaspoon vanilla. Stir minutes. Transfer to a wire rack; in enough hot water (3 to 4 teaspoons) to reach spreading consistency.

  cool. Spread cookies with Brown Immediately spread frosting over cooled cookies. If frosting Sugar-Butter Frosting. Makes

  becomes grainy, add a few more drops of hot water and stir frosting

  about 55 cookies.

  until smooth.

  Our Best Christmas Cookies 12

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  drop cookies

  Oatmeal Jumble

  Cookies

  PREP 35 MINUTES

  BAKE 15 MINUTES AT 350°F

  1 cup peanut butter

  1/2 cup butter, softened

  1 1/2 cups packed brown sugar

  1/2 cup granulated sugar

  1 1/2 tsp. baking powder

  1/2 tsp. baking soda

  3 eggs

  2 tsp. vanilla

  4 cups rolled oats

  1 1/2 cups red and green candy-

  coated milk chocolate pieces

  3/4 cup chopped peanuts,

  walnuts, or pecans

  1. Preheat oven to 350°F. Line

  a cookie sheet with parchment

  paper; set aside. In a large

  mixing bowl beat peanut butter

  and butter with an electric mixer

  on medium to high speed for

  30 seconds. Add brown sugar,

  granulated sugar, baking powder,

  and baking soda. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and

  vanilla until combined. Using a

  wooden spoon, stir in oats. Stir

  in candy-coated chocolate pieces

  and nuts.

  2. Using a ¼-cup measure or

  cookie scoop, drop dough in

  mounds 4 inches apart onto

  the prepared cookie sheet. Bake

  about 15 minutes or until edges

  are lightly browned. Cool on

  cookie sheet for 3 minutes.

  Transfer cookies to a wire rack;

  cool. Makes about 26 cookies.

  Our Best Christmas Cookies 13

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  Chocolate-Macadamia

  Cookies

  PREP 45 MINUTES

  BAKE 8 MINUTES AT 350°F

  1/2 cup shortening

  1/2 cup butter, softened

  3/4 cup granulated sugar

  3/4 cup packed brown sugar

  1/2 tsp. baking powder

  1/4 tsp. baking soda

  1/4 tsp. salt

  2 eggs

  1 tsp. vanilla

  1 1/3 cups all-purpose flour

  1/3 cup unsweetened cocoa powder

  2 1/2 cups regular rolled oats

  1 cup semisweet chocolate pieces

  1 cup white baking pieces or peanut

  butter-flavor pieces

  1 cup chopped macadamia nuts

  1. Preheat oven to 350°F. Lightly

  grease a large cookie sheet; set aside.

  In an extra-large mixing bowl beat

  shortening and butter with an electric

  mixer on medium to high speed for

  30 seconds. Add granulated sugar,

  brown sugar, baking powder, baking

  soda, and salt. Beat until combined,

  scraping sides of bowl occasionally.

  2. Beat in eggs and vanilla until

  combined. Beat in flour and cocoa

  powder on low speed just until

  combined. Using a wooden spoon, stir

  in oats, semisweet chocolate pieces,

  white baking pieces, and nuts.

  3. Drop dough by rounded teaspoons 2

  inches apart onto the prepared cookie

  sheet. Flatten into 2-inch circles. Bake

  for 8 to 9 minutes or until edges are

  set. Cool on cookie sheet for 1 minute.

  Transfer cookies to a wire rack; cool.

  Makes about 56 cookies.

  Our Best Christmas Cookies 14

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  Chocolate-Triple

  Peanut Drops

  PREP 30 MINUTES

  BAKE 8 MINUTES AT 350°F

  1/2 cup unsalted butter or regular

  butter, softened

  1/2 cup peanut butter

  1/2 cup packed brown sugar

  1/4 cup granulated sugar

  1 tsp. baking soda

  1/4 tsp. salt

  1 egg

  1/4 cup milk

  1 tsp. vanilla

  2 cups all-purpose flour

  3/4 cup semisweet chocolate pieces

  3/4 cup honey-roasted peanuts

  3/4 cup coarsely chopped bite-size

  chocolate-covered peanut butter

  cups (about 32)*

  1. Preheat oven to 350°F. In a

  large mixing bowl beat butter and

  peanut butter with an electric

  mixer on medium to high speed

  for 30 seconds. Add brown sugar,

  granulated sugar, baking soda, and

  salt. Beat until combined, scraping

  sides of bowl.

  2. Beat in egg, milk, and vanilla

  until combined. Beat in as much of

  the flour as you can with the mixer.

  Using a wooden spoon, stir in any

  remaining flour, the semisweet

  chocolate pieces, peanuts, and

  peanut butter cups.

  3. Drop dough by generously

  rounded teaspoons 2 inches apart

  onto an ungreased cookie sheet.

  Bake for 8 to 10 minutes or until

  lightly browned. Cool on cookie

  sheet for 1 minute. Transfer cookies *TIP: For easier chopping, freeze the miniature chocolate-covered to a wire rack; cool. Makes about

  peanut butter cups in their wrappers for 1 hour. Remove wrappers

  30 cookies.

  and coarsely chop frozen candies.

  Our Best Christmas Cookies 15

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  Brown Sugar

  S’more Drops

  PREP 35 MINUTES

  BAKE 8 MINUTES AT 375°F

  1/2 cup butter, softened

  1/2 cup shortening

  1 cup packed brown sugar

  1/2 cup granulated sugar

  1/2 tsp. baking soda

  1/2 tsp. salt

  2 eggs

  1 tsp. vanilla

  2 1/2 cups all-purpose flour

  1 cup tiny marshmallows

  1 cup chopped milk chocolate

  1/2 cup crushed graham crackers

  1. Preheat oven to 375°F. Line

  a cookie sheet with parchment

  paper; set aside. In a large mixing

  bowl beat butter and shortening

  with an electric mixer on medium

  to high speed
for 30 seconds. Add

  brown sugar, granulated sugar,

  baking soda, and salt. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and

  vanilla until combined. Beat in

  as much of the flour as you can

  with the mixer. Using a wooden

  spoon, stir in any remaining flour,

  the marshmallows, chocolate,

  and crushed graham crackers.

  2. Drop dough by rounded

  teaspoons 2 inches apart onto

  the prepared cookie sheet (or

  use a small to medium cookie

  scoop to drop dough). Bake for

  8 to 9 minutes or until lightly

  browned. Cool on cookie sheet

  for 2 minutes. Transfer cookies

  to a wire rack; cool. Makes

  about 48 cookies.

  Our Best Christmas Cookies 16

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  Chocolate-

  Marshmallow Cookies

  PREP 35 MINUTES

  BAKE 8 MINUTES AT 375°F

  1/2 cup butter, softened

  1/2 cup shortening

  1 cup granulated sugar

  1/2 cup packed brown sugar

  1 tsp. baking soda

  1/2 tsp. salt

  2 eggs

  1 tsp. vanilla

  1/4 cup unsweetened cocoa powder

  2 1/2 cups all-purpose flour

  1/2 of a 7-oz. jar marshmallow créme

  1 recipe Chocolate Icing

  1. Preheat oven to 375°F. In a

  large mixing bowl beat butter and

  shortening with an electric mixer on

  medium to high speed for 30 seconds.

  Add granulated sugar, brown sugar,

  baking soda, and salt. Beat until

  combined, scraping sides of bowl

  occasionally. Beat in eggs and vanilla

  until combined. Beat in cocoa powder.

  Beat in as much of the flour as you

  can with the mixer. Using a wooden

  spoon, stir in any remaining flour.

  2. Drop dough by rounded teaspoons

  2 inches apart onto an ungreased

  cookie sheet (or use a small to

  medium cookie scoop to drop dough).

  Spoon marshmallow créme into a

  pastry bag fitted with a small round

  (¼-inch) tip. Insert the tip into

  each mound of dough and squeeze

  some of the marshmallow créme into

  each mound.

  3. Bake for 8 to 9 minutes or until edges Chocolate Icing In a small saucepan cook and stir 1½ cups are firm. Cool on cookie sheet for 2 chocolate pieces and ¾ cup sweetened condensed milk over minutes. Transfer cookies to a wire low heat until melted and smooth. Stir in 1 tablespoon milk. If rack; cool. Top cookies with Chocolate necessary, stir in additional milk, ½ teaspoon at a time, to reach Icing. Makes about 48 cookies.

  glazing consistency. Let stand until icing is set.

  Our Best Christmas Cookies 17

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  Caramel- and Coconut-

  Topped Cookies

  PREP 30 MINUTES

  BAKE 9 MINUTES AT 350°F

  1/2 cup shortening

  1/2 cup butter, softened

  1/2 cup granulated sugar

  1/2 cup packed brown sugar

  1 tsp. baking powder

  1/4 tsp. salt

  1/8 tsp. baking soda

  1 egg

  2 Tbsp. milk

  1 tsp. vanilla

  1 3/4 cups all-purpose flour

  36 vanilla caramels, unwrapped

  1/4 cup milk

  1/4 cup shredded coconut, toasted

  1. Preheat oven to 350°F. Line a cookie

  sheet with parchment paper; set aside.

  In a large mixing bowl beat shortening

  and butter with an electric mixer on

  medium to high speed for 30 seconds.

  Add granulated sugar, brown sugar,

  baking powder, salt, and baking soda.

  Beat until combined, scraping sides of

  bowl occasionally. Beat in egg, the 2

  tablespoons milk, and the vanilla until

  combined. Beat in as much of the flour as

  you can with the mixer. Using a wooden

  spoon, stir in any remaining flour.

  2. Drop dough by level measuring

  tablespoons 2 inches apart onto the

  prepared cookie sheet. Bake for 9

  minutes. Transfer to a wire rack.

  3. Meanwhile, in a small heavy saucepan

  cook and stir caramels and the ¼

  cup milk over medium-low heat until

  mixture is smooth. Spoon 1 teaspoon of

  the caramel mixture onto each cookie;

  tilt cookie so caramel flows to within ¼

  inch of the edges. Sprinkle with coconut;

  cool. Makes about 40 cookies.

  Our Best Christmas Cookies 18

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  Devilish Delights

  PREP 25 MINUTES

  BAKE 8 MINUTES AT 350°F

  6 Tbsp. all-purpose flour

  1/2 tsp. baking powder

  1/8 tsp. salt

  2 eggs

  1/2 cup granulated sugar

  1 to 2 Tbsp. coffee liqueur or strong

  brewed espresso

  2 tsp. vanilla

  10 oz. bittersweet chocolate, chopped

  2 Tbsp. butter

  1 tsp. instant espresso coffee powder

  12 oz. dark chocolate, chopped

  Powdered sugar (optional)

  1. Preheat oven to 350°F. Lightly grease

  a cookie sheet or line cookie sheet with

  parchment paper; set aside. In a small

  bowl stir together flour, baking powder,

  and salt; set aside. In a large mixing

  bowl beat eggs, granulated sugar,

  coffee liqueur, and vanilla with an

  electric mixer on medium speed until

  combined. Set aside.

  2. In a medium heavy saucepan cook

  and stir bittersweet chocolate, butter,

  and espresso coffee powder over

  medium-low heat until melted and

  smooth. Remove from heat. Whisk

  melted chocolate mixture into egg

  mixture until combined. Stir in flour

  mixture just until combined. Stir in

  dark chocolate (dough will resemble a

  thick brownie batter).

  3. Drop dough by heaping teaspoons 2

  inches apart onto the prepared cookie

  sheet. Bake for 8 to 9 minutes or until

  tops appear dry and centers remain

  soft. Cool on cookie sheet for 3 minutes.

  Transfer cookies to a wire rack; cool. If

  desired, sprinkle cookies lightly with

  powdered sugar. Makes 36 cookies.

  Our Best Christmas Cookies 19

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  21 Cranberry-Vanilla

  26 Chocolate-Peanut-

  Cereal Drops

  Marshmallow Clusters

  22 White Chocolate-Almond 27 Chocolate-Cherry Dips

  Butter Balls

  28 Chocolate-Hazelnut

  23 Cran-Marnier Truffles

  Oaties

  24 Caramel-Popcorn Drops

  29 Chocolate-Coated

  Mint Cookies

  25 Chocolate-Caramel

  Clusters

  30 Pistachio-Cranberry

  Drops

  no-bake cookies

  Cranberry-Vanilla

  Cereal Drops

  PREP 25 MINUTES STAND 1 HOUR

&nbs
p; 3 cups cranberry-vanilla

  crunch cereal

  1 1/2 cups tiny marshmallows

  1 1/2 cups macadamia nuts,

  toasted (if desired), or mixed

  nuts, chopped

  1/2 cup dried cranberries

  1 1/4 lb. vanilla-flavor candy

  coating, cut up

  1. Line two cookie sheets with

  waxed paper; set aside. In a

  large microwave-safe bowl stir

  together cereal, marshmallows,

  nuts, and dried cranberries;

  set aside.

  2. In a medium heavy saucepan

  cook and stir candy coating over

  low heat until melted and smooth.

  Pour melted candy coating over

  cereal mixture, stirring gently

  to coat.

  3. Quickly drop cereal mixture

  by rounded teaspoons onto

  the prepared cookie sheets. (If

  mixture sets up in the bowl,

  microwave on 100 percent

  power [high] about 30 seconds

  or just until soft enough to drop

  by rounded teaspoons; stir.)

  Let cookies stand about 1 hour

  or until set. Makes about

  60 cookies.

  Our Best Christmas Cookies 21

  © Meredith Corp. 2015. All rights reserved.

  no-bake cookies

  White Chocolate-

  Almond Butter

  Balls

  PREP 30 MINUTES CHILL 50 MINUTES

  1 cup almond butter

  1/4 cup butter, softened

  1 cup powdered sugar

  2 Tbsp. unsweetened cocoa

  powder

  2 cups crisp rice cereal

  8 oz. white baking chocolate

  with cocoa butter, chopped

  4 oz. vanilla-flavor candy

  coating

  2 tsp. shortening

  2 oz. white baking chocolate

  with cocoa butter, chopped

  1. Line a large cookie sheet with

  parchment paper; set aside. In a

  large mixing bowl beat almond

  butter and butter with an electric

  mixer on medium to high speed

  for 30 seconds. Gradually add

  powdered sugar and cocoa

  powder, beating until combined.

  Stir in rice cereal.

  2. Using buttered hands, shape

  mixture into 1-inch balls. Place

  balls on the prepared cookie

  sheet. Chill for 30 minutes.

  3. In a small heavy saucepan

  cook and stir 8 ounces white

  chocolate, candy coating, and

  shortening over low heat until

  melted and smooth.

  cookie sheet or tray. Chill about twice. Drizzle melted white

  4. Line another large cookie 20 minutes or until firm.

  chocolate over cookies. Makes

  sheet with parchment or waxed 5. Place 2 ounces chopped white about 36 cookies.

  paper. Using a fork, dip chilled chocolate in a small microwave-