Classic cookie recipes dressed up three different ways for the holidays.
Add 10 drops red food coloring to half of dough. Roll out both halves. Place red rectangle on top of uncolored rectangle of cookie dough. Cut in half lengthwise, then crosswise into slices. Roll into a 6-inch rope and curl like a candy cane. Bake at 350°F for 6 minutes.
Boil 3 oz dried figs, 1/2 cup golden raisins, 3/4 cup apple juice and 1/4 cup orange juice. Simmer until reduced and puree. Spread half of cookie dough with half of the puree. Roll and cut into slices. Bake at 350°F for 10 minutes. Repeat with other half.
Cut out the centers of each cookie to create a window. Fill with crushed red and green hard candies (like Jolly Ranchers). Bake at 325°F for 9 to 11 minutes.
Add 1/2 cup more flour to the dough. Cut into snowflakes. Bake at 350°F for 7 minutes. Combine 1 cup confectioners' sugar and 1 Tbsp milk. Use to decorate the cookies. Sprinkle with sanding sugar.
Shape dough into 1-inch balls. Bake at 350°F for 8 minutes. Combine 2 cups confectioners' sugar, 3/4 cup butter, 4 tsp lemon juice and 1 tsp lemon zest. Sandwich 1 Tbsp of the filling between 2 cookies. Refrigerate until set.
Add 1/2 cup more flour to dough. Cut into stars. Bake at 350°F for 9 minutes. Dip half of each cookie in melted chocolate chips. Refrigerate until set.
Mix together 1 1/2 cups flour, 1 tsp baking powder, 1/2 cup unsweetened cocoa powder and 1/2 tsp salt. Beat 1 cup butter, 2/3 cup light brown sugar and 2/3 cup sugar with an electric mixer until light and creamy, about 2 minutes. Beat in 1 egg and 1 tsp vanilla. Reduce speed and gradually add flour mixture. Refrigerate dough for at least 1 hour or overnight.
Shape dough into 1-inch balls. Bake at 350°F for 8 minutes. Add 3/4 tsp peppermint extract to melted white chocolate chips. Dip half of each cookie in chocolate, then sprinkle with crushed peppermint candies.
Add 2 cups chocolate chips to dough. Press dough into a 13 x 8-inch baking pan lined with oiled foil. Bake at 350°F for 15 minutes. Drizzle with melted chocolate chips. Refrigerate until set. Cut into bars.
Shape dough into 1-inch balls. Bake at 350°F for 8 minutes. In a saucepan, melt one 14-oz bag caramels with 1 Tbsp water. Stir in 1 cup chopped pecans. Place a spoonful of caramel on top of each cookie.
See more Christmas snacks for kids.