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Bake for 10–12 minutes or until edges are light golden brown. Cool for 1 minute on cookie sheets. Transfer to wire racks and cool completely.

MAKES 22 COOKIES.

Baker’s Note

For a decorative flair, cut 1-inch star shape out of center of each top cookie slice. Proceed as above. To bake the tiny star cutouts, place on a cookie sheet and bake for 4–6 minutes.

REINDEER PRETZEL TREATS

At holiday time, everyone needs a few cookie recipes that are extra good and extra easy. That way, a gift-worthy cookie plate for a friend, neighbor, teacher, or colleague can be assembled in short order. These adorable reindeer cookies fit the bill— they’re as cute as they are delicious.

32 large pretzel twists

½ cup (1 stick) butter

1 (10-ounce) bag miniature marshmallows

3 tablespoons unsweetened cocoa powder

5 cups chocolate or plain crisp rice cereal

32 red cinnamon candies

64 mini chocolate chips or candies

Line two cookie sheets with wax paper.

Carefully break off the very top of the two curved loops on each pretzel so that each pretzel resembles a pair of antlers; set aside.

Melt the butter and marshmallows with the cocoa powder in a large saucepan or Dutch oven set over low heat, stirring constantly, until marshmallows are melted and mixture is well blended. Add cereal; gently stir until well coated.

Drop cereal mixture by buttered tablespoonfuls onto prepared sheets (32 mounds total). Using buttered hands, shape each mound into an oval shape (to resemble a reindeer head). Quickly push 2 pretzel pieces into top of each oval to resemble the antlers. Press in cinnamon candy for its red nose and 2 chocolate chips for its eyes. Cool completely. Store between sheets of wax paper in airtight container.

MAKES 32 COOKIES.

ROCKY ROAD SLICES

Part cookie, part candy, these rocky road slices make a yummy special occasion treat for kids of all ages.

1 cup semisweet chocolate chips

2 tablespoons (¼ stick) butter

1 (14-ounce) can sweetened condensed milk

3 cups graham cracker crumbs

3 cups miniature marshmallows

1½ cups finely chopped peanuts

Set aside two 20-inch pieces of wax paper.

Melt the chocolate chips and butter with the condensed milk in a heavy saucepan set over low heat, stirring until smooth.

Combine the graham cracker crumbs and marshmallows in a large bowl; stir in the chocolate mixture.

Divide mixture in half. Place each portion on a piece of the prepared wax paper; let stand 10 minutes.

Using the wax paper as an aid, shape each portion into a 12-inch log. Place the peanuts on a flat surface covered with wax paper. Roll each log in nuts. Wrap each log tightly; chill for 2 hours or until firm.

Remove paper; cut each log into 15 slices. Store covered in refrigerator.

MAKES 30 SLICES.

RUM RAISIN COOKIE BALLS

Oh-so-delicious, these grown-up cookies are guaranteed favorites thanks to a hearty dose of dark rum.

½ cup quick-cooking oats

1/3 cup dark rum

2 cups powdered sugar

2/3 cup sweetened flake coconut

2/3 cup ground pecans

2/3 cup golden raisins

3 tablespoons unsweetened cocoa

¼ teaspoon ground nutmeg

6 tablespoons (¾ stick) butter, melted

1/3 cup sugar

Combine the oats and rum in a large bowl. Cover; let stand 1 hour.

Add the powdered sugar, coconut, pecans, raisins, cocoa, nutmeg, and butter to the rum-oats mixture; mix well with a wooden spoon or hands. Cover with plastic wrap and refrigerate until firm, for at least 2 hours.

Place the sugar in a shallow dish. Form heaping teaspoonfuls of cookie mixture into 1-inch balls. Roll in sugar to coat evenly. Store at least 2 days in airtight container at room temperature to blend flavors.

MAKES ABOUT 42 COOKIE BALLS.

RUSSIAN SOUR CREAM TARTS

Rich and elegant, this is a cookie for company. Be sure the almonds are absolutely fresh for the best flavor—a good sniff test for staleness will work. To heighten their flavor, toast the nuts in a 350°F oven for 8–10 minutes until fragrant. Cool the nuts completely before