Baking diva Dorie Greenspan offers tops for making foolproof holiday cut cookies/Matthew Mead, Associated Press photo

It’s hard to believe Thanksgiving is next week, but it is, and that means thoughts turn to holiday baking – especially cookies!

Today’s Great Tastes! in the Poughkeepsie Journal features a recipe and method for making foolproof holiday cut sugar cookies from Dorie Greenspan, author of “Baking Chez Moi,” Houghton Mifflin Harcourt, 2014, among many other delectable tomes.

There are so many cookie recipes out there, and many of us turn to those tried-and-true family favorites. I know I will be making biscotti, anginettes and pizzelles for holiday noshing, and to give as gifts.

I will repost this easy recipe for pizzelles, which are light, thin, crispy, waffle-like Italian cookies that are made in a press. The recipe can be changed up by adding cocoa powder for chocolate cookies or substituting different flavored extracts, such as orange, for the vanilla.

The cookies store well in air-tight containers, layered between sheets of wax paper.

Keep scrolling for more holiday cookie recipes from Alison Ladman of the Associated Press, which were inspired by the flavor profiles of some classic candy bars.

Sweet!

Pizzelle cookies can also be hung from the Christmas tree for Santa and his elves!

Basic Pizzelles

• 3 eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1 stick unsalted butter, melted
• 1 teaspoon grated lemon zest
• 1 teaspoon anise seeds
• 1 3/4 cups all purpose flour
• 2 teaspoon baking powder
• Dash of cinnamon

1. Melt butter; set aside.
2. Beat the eggs and sugar until light and fluffy.
3. Add melted butter, vanilla and lemon zest.
4. Sift together the flour, baking powder and cinnamon. Add the anise seeds.
5. Add half the flour mixture to the wet ingredients and fold in until just blended.
   Add remaining flour mixture and fold in it gently.
6. Heat the pizzelle maker.
7. Place about 1 tablespoon of the batter on the patterns, just behind the center (as you close the iron the batter will be pushed forward).
8. Bake until golden brown, about 30 seconds.
   Remove to a rack and allow the pizzelles to cool.
9. Dust them with confectioner’s sugar before serving.

Chocolate peppermint patties inspired these delicate holiday drop cookies/Matthew Meade, Associated Press photo

Chocolate Peppermint Patties

Start to finish: 30 minutes

Servings: 5 dozen

• 3 cups powdered sugar
• 1 cup cocoa powder
• 6 egg whites
• 2 teaspoons peppermint extract

1. Heat the oven to 350 F. Line 2 large baking sheets with kitchen parchment.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, cocoa powder, egg whites and peppermint extract. Stir together to mix, then whisk on high for 3 minutes.
3. Drop by teaspoon onto the prepared pans, leaving about 1 inch between the cookies. Bake for 10 to 12 minutes, or until just set. Allow to cool on the pans before moving. These cookies are very fragile and are best made and enjoyed immediately. They do not store well.

Nutrition information per serving: 35 calories; 5 calories from fat (14 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 0 g fiber; 6 g sugar; 1 g protein; 5 mg sodium.

These macaroon bars have the flavor profile of Almond Joy and Mounds candy bars/Matthew Meade, Associated Press photo

Macaroon Bars

Start to finish: 45 minutes

Servings: 24

• 14 ounces sweetened shredded coconut
• 2/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 4 egg whites
• 1 teaspoon vanilla extract
• 1/2 cup milk or dark chocolate bits
• Whole toasted almonds (optional)
• Heat the oven to 350 F. Coat a 9-by-9-inch baking pan with cooking spray.
• In a medium bowl, combine the coconut, sugar, flour and salt, breaking up any clumps of coconut. Add the egg whites and vanilla, then mix until thoroughly combined. Press into the prepared pan and bake for 20 to 25 minutes, or until set up and light golden brown. Allow to cool.
• Place the chocolate bits in a microwave-safe bowl and microwave on high in 15 second intervals, stirring in between, until melted and smooth. Drizzle the melted chocolate over the bars, then gently press the almonds into the surface, if using. Allow the chocolate to set before cutting. Store in an airtight container at room temperature for up to a week.

Nutrition information per serving: 120 calories; 60 calories from fat (50 percent of total calories); 7 g fat (6 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 1 g fiber; 11 g sugar; 2 g protein; 75 mg sodium.

Holiday cookie-baking time is here is a post from: Dish 'n' That