Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray.
-Sean Fleming, St. Charles, Illinois
"You can invite kids to help make these easy treats," relates Victoria Zmarzley-Hahn of Northhampton, Pennsylvania. "Sometimes I melt white coating instead of chocolate chips because it can be tinted to match the season. And for a shortcut, I purchase sugar cookies from the bakery."
Brimming with candied fruit, coconut and pecans, these sweet morsels resemble fruitcakes. My grandmother would bake and serve the cookies in decorated miniature paper or foil muffin liners, and I have carried on the tradition.
I first made these rich and tender cookies as a teenager and now make them for my husband and our two sons. The smiles on their faces are well worth the time and effort. —Michele Fenner, Girard, Pennsylvania
Katie Koziolek of Hartland, Minnesota adds a hint of lemon to these delightful sugar cookies. For make-ahead convenience, freeze the dough up to three months, then thaw in the fridge before baking and decorating them.
Colored sugar and sprinkles create a festive look for these easy-to-decorate cookies. A little almond extract gives them pleasant flavor. They're a nice lighter addition to a Christmas cookie tray. —Test Kitchen
My mother brought this special family recipe from Europe a century ago, Cenci can be "dressed up" for any holiday—at Easter, I sprinkle yellow, pink and lavender jelly beans over them, and for Christmas, red and green candy sprinkles give the cenci a festive look. Even without the garnish, they always disappear fast!