A coastal take on holiday cookies

Baking cookies is a holiday tradition on par with hanging stockings, singing songs and building a snowman, albeit the latter is a rare treat here in southeast Texas.
The simple combination of butter, flour and sugar can evoke a magical feeling this time of year. Our festive recipes will inspire you to fill your heart with holiday spirit and your kitchen with the sweet scent of homemade goodness. So get ahead of the baking curve this season and before long, you’ll be known as one smart cookie.

Sugar, Spice and Everything Nice Cookies

Quantity of cookies will depend on size of cutter used

Ingredients
2 cups unsalted butter, softened
1½ cups sugar
2 eggs
3 egg yolks
2 teaspoons vanilla extract
5 cups flour
1 teaspoons salt
1¼ teaspoons ground cinnamon
¼ teaspoons ground allspice
Decorations

Directions
Whisk together flour, salt, cinnamon and allspice in a large bowl. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until light in color. Add the sugar, eggs, yolks and vanilla and continue mixing until thoroughly combined. Reduce the mixer speed to medium-low and gradually beat in the flour mixture.
Transfer dough to a lightly floured surface and divide into three equal portions. Form each portion into a disk, wrap tightly in plastic wrap and chill in the refrigerator for at least two hours.
Preheat oven to 350 F.
Remove one disk at a time from the refrigerator and let dough stand for 10 minutes. Place the dough between 2 sheets of lightly floured parchment and roll out to a thickness of 3/8 inch. Dip cookie cutters into flour and cut out the shape. Remove unused dough and transfer the parchment to a sheet pan. If using different sized cutters, put similar-size pieces on the same pan to ensure even baking. Repeat with the remaining dough. Remove unused dough, wrap and return to refrigerator to chill. For best results, return cookies to the refrigerator and chill until firm, about 20 minutes.
Bake cookies 10 to 15 minutes, depending on cookie size. Let the cookies cool in the pan for 5 minutes then transfer to wire racks to cool completely. Decorate as desired.

Rosemary Shortbread Stars

Makes 16-24 cookies, depending on size of cutter.

Ingredients
2 cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
1 tablespoon chopped fresh rosemary
¾ cup unsalted butter, softened
2 tablespoons mild honey
½ cup confectioners sugar
Optional garnish: small rosemary sprigs

Directions
Preheat oven to 300 F.
Whisk together flour, salt, baking powder and rosemary in a bowl. Set aside.
In the bowl of an electric mixer fitted with a flat beater, beat butter at medium speed until light in color. Reduce speed to low and add honey and confectioners sugar. Continue mixing. Slowly add flour mixture and continue beating until dough resembles coarse meal (look for small, pea-size butter lumps).
Transfer dough to a lightly floured surface and knead until it just comes together. Separate dough into two equal portions and flatten into a disk. Wrap each disk tightly in plastic wrap and chill for at least one hour in the refrigerator.
Roll out one disk (keep remaining dough in refrigerator until ready to use) between two lightly floured sheets of parchment to a 3⁄8-inch thickness. Dough will be sticky. Dip cookie cutter in flour and cut dough into shapes. Remove unused dough, wrap and return to refrigerator to chill. Transfer parchment to a sheet pan. Arrange and gently press rosemary sprigs (if using) decoratively on top of dough. For best results, return cookies to the refrigerator and chill until firm, about 20 minutes.
Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely. Continue working with remaining dough.

Gingerbread Palm Trees

Quantity of cookies will depend on size of cutter.

Ingredients
5 cups all-purpose flour
½ teaspoon baking soda
1 tablespoon ground ginger
4 teaspoons ground cinnamon
¾ teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon allspice
1½ teaspoon salt
1 cup unsalted butter
½ cup firmly packed light brown sugar
½ cup granulated sugar
1 cup unsulfured molasses
1 egg
Decorations

Directions
Begin by allowing all of the ingredients to come to room temperature.
In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, allspice and salt. Set aside.
In the bowl of an electric mixer fitted with a flat beater, beat the butter on medium-high speed until light in color. Add the brown and granulated sugars and continue beating until fluffy. Reduce the speed to low and add the molasses and egg. Beat until thoroughly combined.
Add the flour mixture in 4 additions, waiting until the mixture is thoroughly combined before adding more. Stop the mixer as needed to scrape down the sides of the bowl. Be careful not to over mix.
Transfer the dough to a floured surface and divide into 4 equal portions. Shape each portion into a disk and wrap tightly in plastic wrap. Chill in the refrigerator for at least 2 hours.
Preheat oven to 400 F.
Remove one disk at a time from the refrigerator and let dough stand for 10 minutes. Place the dough between 2 sheets of lightly floured parchment and roll out to a thickness of 3/8 inch. Dip cookie cutters into flour and cut out the shape. Remove unused dough and transfer the parchment to a sheet pan. If using different sized cutters, put similar-size pieces on the same pan to ensure even baking. Repeat with the remaining dough. Remove unused dough, wrap and return to refrigerator to chill. For best results, return cookies to the refrigerator and chill until firm, about 20 minutes.
Bake the cookies until lightly browned on the bottom, 5 minutes for small cut outs; 7 minutes for medium-sized cookies; and 9 minutes for large pieces.
Let the cookies cool in the pan for 5 minutes then transfer to wire racks to cool completely. Decorate as desired. Please note that dragées can be damaging to dental work.

Chai Eggnog Cookies

Makes 2 dozen cookies

Ingredients
1 chai tea bag
1 (17.5-ounce) package sugar cookie mix
½ cup melted butter
1 egg
4 tablespoons eggnog, divided
Cinnamon sugar
1 cup powdered sugar
½ teaspoon freshly grated nutmeg
Demerara sugar

Directions
Preheat oven to 350 F.
Open tea bag and pour leaves into a large bowl; discard bag. Add cookie mix and whisk together. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat butter on medium-high speed until light in color. Reduce speed to low and add egg, 2 tablespoons of eggnog and tea mixture. Continue mixing until well blended.
Using a cookie scoop, drop dough onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass or small jar moistened and dipped in cinnamon sugar. For best results, return cookies to the refrigerator and chill until firm, about 20 minutes.
Bake cookies 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack and cool completely.
Whisk together powdered sugar, nutmeg and remaining 2 tablespoons of eggnog until smooth. Spread over cooled cookies. Sprinkle with demerara sugar.

Pecan Pie Cookies

Makes 4½ dozen cookies

Ingredients
1 cup unsalted butter, softened
½ cup sugar
½ cup light corn syrup
2 eggs, separated
2½ cups all-purpose flour
¼ cup unsalted butter
½ cup powdered sugar
3 tablespoons light corn syrup
¾ cup finely chopped pecans

Directions
In the bowl of an electric mixer fitted with the flat beater, beat butter medium speed until light in color. Add sugar and continue beating until fluffy. Add ½ cup corn syrup and egg yolks, beating until well blended. Reduce speed to low and gradually add in flour. Continue beating until just mixed. Cover and chill dough 1 hour.
Meanwhile melt ¼ cup butter in a heavy saucepan over medium heat. Whisk in powdered sugar and 3 tablespoons corn syrup. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in pecans. Chill mixture in the refrigerator for 30 minutes. Shape mixture into small ¼-inch balls; set aside.
Remove cookie dough from refrigerator and shape into 1-inch balls. Place 2 inches apart on lightly greased or parchment lined baking sheets. Whisk egg whites until foamy; brush on dough balls. For best results, return cookies to the refrigerator and chill until firm, about 20 minutes.
Preheat oven to 375 F.
Bake cookies for 6 minutes. Remove from oven, and press pecan balls into the center of each cookie. Bake 8 to 10 more minutes or until lightly browned. Cool cookies for 5 minutes on baking pans; remove to wire racks and cool completely.

Sweet Sand Dollar Cookies

Makes 2½ dozen cookies

Ingredients
1 cup sugar
½ cup butter, softened
¾ cup whole milk ricotta cheese
1 egg
1 teaspoon almond extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Glaze:
1 cup powdered sugar
¼ teaspoon almond extract
1 to 2 tablespoons milk
Decorations: sliced almonds

Directions
Heat oven to 350 F.
In a large bowl whisk together flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with a flat beater, beat butter on medium speed until light in color. Add sugar and continue beating until fluffy. Add ricotta cheese, egg and 1 teaspoon almond extract; continue beating until well blended. Reduce speed to low and gradually add flour mixture until just combined.
Using a cookie scoop, drop dough balls 2 inches apart, onto parchment lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Cool on cookie sheets 2 minutes; remove to cooling racks and allow to cool completely.
In a small bowl whisk together powdered sugar, ¼ teaspoon almond extract and enough milk for desired glaze consistency. Spoon ½ teaspoon glaze over cooled cookies; decorate with sliced almonds.

Pistachio Cranberry Icebox Cookies

Makes 24 cookies

Ingredients
1½ cups all-purpose flour
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup unsalted butter, softened
¼ cup plus 2 tablespoons granulated sugar
½ teaspoon finely grated fresh orange zest
½ cup shelled pistachios (not dyed red)
1⁄3 cup dried cranberries
1 egg, lightly beaten
¼ cup demerara sugar

Directions
Stir together flour, cinnamon and salt in a bowl. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter at medium high until light in color. Add the granulated sugar and zest and continue beating until fluffy. Reduce speed to low and add flour mixture in three pours, mixing until dough just comes together. Add the pistachios and cranberries and continue beating on low until mixed thoroughly.
Transfer dough to a lightly floured surface and divide into two equal portions. Form each portion into a log about 1½ inches in diameter and wrap tightly in plastic wrap. Square off long sides of each log so the dough resembles a bar and place in refrigerator to chill until very firm, at least two hours.
Preheat oven to 350 F.
Brush egg over all four long sides of bars, but not the ends. Sprinkle demerara sugar on a sheet of parchment paper and press bars into sugar, coating each side well. Using a sharp knife, cut each bar crosswise into ¼-inch-thick slices. Arrange cookies about ½ inch apart on lined baking sheets.
Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies to cooling racks and cool completely.

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The glitter twine, holly wreath towel, seashell and palm tree cookie cutters, silpat baking pan liner, demerara sugar and dragées all are available at The Kitchen Chick, 528 23rd St. in Galveston’s downtown.