1. Butterball Cookies
The melt-away favorite that tastes like Christmas.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus more for rolling)
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans or walnuts, finely chopped
Method:
1. Preheat oven to 350°F.
2. Cream butter, sugar and vanilla until smooth.
3. Add flour and salt; mix just until combined. Stir in nuts.
4. Roll into 1-inch balls and place on parchment-lined baking sheet.
5. Bake 12–14 minutes, until bottoms are lightly golden.
6. Cool 5 minutes, then roll warm cookies in powdered sugar. When fully cooled, roll again for that signature snowy look.
2. Raspberry Thumbprints
Pretty, polished and the first to disappear at every exchange.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup raspberry jam, seedless
Method:
1. Preheat oven to 350°F.
2. Beat butter and sugar until creamy. Add yolks and vanilla; mix well.
3. Stir in flour until dough forms. Chill 20 minutes if soft.
4. Roll into 1-inch balls; place on baking sheet.
5. Press center of each with thumb or spoon handle.
6. Fill each indentation with ½ teaspoon jam.
7. Bake 12–14 minutes, until edges.
3. Peppermint Bark Cookies
All the flavor of the holiday candy, minus the sticky cleanup.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz white chocolate, melted
- ¼ cup crushed candy canes
Method:
1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy; beat in egg and vanilla.
3. Whisk dry ingredients and add to butter mixture until just combined.
4. Scoop tablespoons of dough onto parchment-lined sheet. Flatten slightly.
5. Bake 9–10 minutes; cool completely.
6. Drizzle with melted white chocolate.
