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1 (16.5-ounce) roll refrigerated sugar cookie dough

1 cup white chocolate chips

1 recipe Peppermint Icing (see page 374)

1 cup crushed peppermint candies (or candy canes)

Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.

Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften. Add the white chocolate chips; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.

Drop dough by measuring tablespoonfuls onto prepared cookie sheets.

Bake for 10–13 minutes or until just set and golden at edges. Cool for 2 minutes; transfer to wire racks and cool completely. Drizzle cookies with Peppermint Icing and sprinkle with crushed peppermint candies.

MAKES 26 COOKIES.

Baker’s Note

To crush the peppermint candies, place in a small, zippered plastic bag. Cover bag with dishtowel and pound with a meat mallet, rolling pin, or soup can.

WICKED WHISKEY CHOCOLATE COOKIES

It’s pretty easy to take your favorite feelgood chocolate cookies from standard to sensational when you add more chocolate and a generous splash of whiskey.

1 (19.5- to 19.8-ounce) package brownie mix

¼ cup whiskey

¼ cup (½ stick) unsalted butter, melted

1 large egg

1½ cups semisweet chocolate chunks or chips

1 recipe Chocolate Whiskey Frosting (see page 364)

Preheat oven to 350°F. Position racks in lower and upper thirds of oven.

Spray cookie sheets with nonstick cooking spray. Mix the brownie mix, whiskey, melted butter, and egg in a large bowl with a wooden spoon until just blended and all dry ingredients are moistened; mix in chocolate chunks.

Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake for 9–12 minutes, until cracked in appearance and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.

Prepare Chocolate Whiskey Frosting. Generously frost cooled cookies.

MAKES ABOUT 48 COOKIES.

ALMOND COFFEE COOKIE BALLS

For an extra-special presentation, consider drizzling some melted white or dark chocolate over each cookie ball. Refrigerate for 30 minutes until set and then serve.

2 cups finely crushed plain sugar cookies (about 8 ounces)

1 cup sliced almonds, finely chopped

¼ cup light corn syrup

2 tablespoons coffee-flavored liqueur

½ teaspoon almond extract

2 tablespoons butter, melted

1 2/3 cups sifted powdered sugar, divided

Combine the crushed cookies, chopped almonds, corn syrup, coffee liqueur, almond extract, butter, and 1 cup of the powdered sugar in a large mixing bowl with a wooden spoon until well blended. Shape mixture into 1-inch balls.

Place remaining 2/3 cup powdered sugar in shallow dish or bowl. Roll balls in powdered sugar; loosely cover with plastic wrap. Let stand for 2 hours. roll again in additional powdered sugar if desired. Chill for up to 1 week or freeze for up to 3 months.

MAKES ABOUT 36 COOKIE BALLS.

ALMOND CRESCENTS

My mother made nut crescents every Christmas when I was a girl. This simplified variation captures all of the flavor, and the nostalgia.

1 (16.5-ounce) roll refrigerated sugar cookie dough, softened

½ cup all-purpose flour

2/3 cup sliced almonds

¼ teaspoon almond extract

1 cup powdered sugar

Break up the cookie dough into a large bowl. Sprinkle the flour, almonds, and almond extract over dough. Mix well with fingers until blended.

Roll dough into 1-inch balls, then shape each ball into a 1½-inch crescent. Place 2 inches apart on ungreased cookie sheets. Preheat oven to 350°F. Chill crescents on cookie sheets for 15 minutes.

Bake cookies for 11–13 minutes or until light golden brown. Cool on cookie sheets for 2 minutes.

Place the powdered sugar in a small, shallow dish. Roll warm cookies in powdered sugar. Cool on cooling rack. Roll in powdered sugar again.

MAKES 42 COOKIES.

ALMOND MACAROON-TOPPED COOKIES

I am particularly fond of macaroons of all varieties.