Holiday Mice are a cunning cookie recipe to make for the holidays/Associated Press photo

Cookies never seem to taste better than around the holidays. Maybe that’s because there are so many recipes out there, some of them time-honored, family treasures.

Everyone seems to have a favorite cookie recipe this time of year. It might only come out for the holidays, which makes it even more special.

If you’re looking for some cookie-baking inspiration, check out today’s Great Tastes! in the Poughkeepsie Journal, where you will find recipes and stories from local folks who love a good cookie, especially come Christmas.

Two of my favorite recipes have to be Vin’s Anginettes and Pizzelles, which I only make this time of year. The Anginettes are a treasured recipe from a dear friend who passed away. Every time I make them I think of her, which makes the orange-flavored cookies taste that much sweeter.

So as you dig out the family recipes for the holidays, think about adding some more to your repertoire. Baking with family and enjoying the results are a way to make memories to share for generations to come.

Here are some more holiday cookie recipes from the Associated Press:

Brown Butter Fig Thumbprint Cookies/Matthew Mead Associated Press photo

Brown Butter Fig Thumbprint Cookies

Start to finish: 2 hours (1 hour active)

Makes 2 dozen cookies

1. 1 cup (2 sticks) unsalted butter
2. 1/4 cup powdered milk
3. 6 ounces dried figs, chopped
4. 1/3 cup orange juice
5. 1/3 cup water
6. 1/2 cup sugar
7. 1/4 teaspoon salt
8. 2 1/2 cups all-purpose flour
9. 1 tablespoon vanilla sugar (or regular granulated sugar)

• In a small saucepan over medium-high heat, combine the butter and powdered milk. Cook, stirring frequently, until lightly browned and nutty in fragrance. Remove from the heat and allow to cool and solidify.
•  Meanwhile, make the filling. In a small saucepan over medium heat, combine the figs, orange juice and water. Cook, stirring regularly, until the figs are broken down and very soft, about 15 minutes. Transfer to a food processor and processor until smooth. Transfer to a bowl and allow to cool completely.
•  When the butter mixture is ready, in a medium bowl combine it with the sugar and salt. Use an electric mixer to beat until creamy and well combined. Stir in the flour until a thick dough comes together.
•  Heat the oven to 400 F. Line a baking sheet with kitchen parchment.
•  To shape and fill the cookies, pinch off a tablespoon of dough. Roll the dough into a ball, then press your thumb into the center to make an indentation. Fill the center with 2 teaspoons of the fig mixture, then arrange on the prepared baking sheet. Sprinkle the tops of the cookies with vanilla sugar. Bake for 20 to 25 minutes, or until golden brown.
•  Transfer the cookies to a rack and allow to cool completely. Store in an airtight container at room temperature.

Nutrition information per cookie: 150 calories; 70 calories from fat (47 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 19 g carbohydrate; 1 g fiber; 7 g sugar; 2 g protein; 25 mg sodium.

Strawberry Pistachio Icebox Cookies/Matthew Mead Associated Press photo

Strawberry Pistachio Icebox Cookies

Start to finish: 3 hours 45 minutes (30 minutes active)

Makes 5 dozen cookies

1. 1 cup (2 sticks) unsalted butter, room temperature
2. 1 cup sugar
3. 2 teaspoons vanilla extract
4. 1/2 teaspoon baking powder
5. 1/4 teaspoon salt
6. 2 egg yolks
7. 2 cups all-purpose flour
8. 1 cup crushed freeze-dried strawberries
9. 1 cup chopped shelled pistachios
10. Sanding (coarse decorating) sugar

• In a medium bowl, use an electric mixer to beat together the butter, sugar, vanilla, baking powder and salt. Add the egg yolks and beat to combine. Stir in the flour until a dough just comes together. Stir in the strawberries and pistachios until evenly distributed.
• Divide the dough in half. Using a sheet of waxed paper to help you work with the dough, shape each half into a log 1 1/2 inches around and 12 inches long. Wrap tightly and refrigerate for at least 3 hours.
• When ready to bake, heat the oven to 375 F.
• Place the sanding sugar in a dinner plate. Unwrap one of the logs and roll it in the sugar to coat the sides. Using a paring knife, slice the log into about 30 rounds. To prevent the log from losing its shape, turn the log a little with each slice. Working in batches, arrange the slices on a baking sheet, leaving 1 inch between them.
• Bake for 15 to 17 minutes, or until golden brown around the edges. Transfer to a rack to cool completely. Repeat with the remaining log.
• Store cookies in an airtight container at room temperature.

Nutrition information per cookie: 70 calories; 35 calories from fat (50 percent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein; 15 mg sodium.

Honey Apricot Tassies/Associated Press photo

Honeyed Apricot Tassies

The only special equipment needed for this recipe is a mini muffin pan. And to make your holiday baking easier, both the filling and dough can be prepped ahead of time.

Start to finish: 1 hour (30 minutes active)

Makes 18 tassies

1. 1 cup dried apricots, chopped
2. 1/2 cup water
3. 1/2 cup honey
4. 2 tablespoons amaretto liqueur
5. 4 ounces cream cheese, softened
6. 6 tablespoons (3/4 stick) unsalted butter, room temperature
7. 1 1/2 cups all-purpose flour
8. 1/2 teaspoon salt

• In a small saucepan over medium heat, combine the apricots, water and honey. Cook, stirring frequently, until thick and jammy, about 30 minutes. Remove the pan from the heat and stir in the amaretto. Allow to cool completely. If desired, the filling can be prepared up to a week in advance, then covered and refrigerated.
• While the apricots cook, make the pastry. In a food processor, combine the cream cheese, butter, flour and salt. Pulse just until the dough comes together. Divide the dough in 2 pieces and pat each into a round about 1/2 inch thick. Cover each round tightly in plastic wrap and refrigerator for 30 minutes, or up to 2 days in advance.
• When ready to make the tassies, heat the oven to 400 F. Lightly dust a counter and rolling pin with flour.
• Working with one round of dough at a time, roll each until 1/8 inch thick. Using a 3-inch round cookie or biscuit cutter, cut 9 rounds of dough from each piece of dough. Fit each piece into a mini muffin cup. Depending on the number of cups in your mini muffin pan, you may need to work in batches.
• Fill each cup with 1 tablespoon of the apricot filling. Cut miniature shapes out of the scraps of dough and top the filling in each cup as garnish. Bake for 15 to 20 minutes, or until the dough is light golden brown. Allow to cool 10 minutes in the pan, then transfer to a rack to cool completely.

Nutrition information per cookie: 150 calories; 60 calories from fat (40 percent of total calories); 6 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 21 g carbohydrate; 1 g fiber; 12 g sugar; 2 g protein; 75 mg sodium.

Break out the holiday cookie recipes is a post from: Dish 'n' That