Cookies for the holiday

THE ASSOCIATED PRESS

What are the holidays without several different kinds of cookies to taste? Here are just a few favorites. For more recipes, visit www.yakimaherald.com.

Rugelach

These traditional Jewish cookies wrap a tender, flaky dough around a filling of apricot jam and chopped nuts and raisins. This recipe calls for dusting them with cinnamon sugar, but a simple icing glaze would be nice, too.

Start to finish: 4 hours (1 hour active)

Makes 2 dozen cookies

2 sticks butter (1 cup), softened

8-ounce package cream cheese, softened

21/2 cups all-purpose flour

1/3 cup powdered sugar

3/4 cup pistachio meats, pecans or other nuts

3/4 cup golden raisins

3/4 cup apricot jam

3 tablespoons sugar

1 tablespoon cinnamon

In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add the flour and powdered sugar, and mix until it produces a smooth, sticky dough.

Divide the dough in three. Form each piece into a circle, wrap in plastic, and refrigerate for 3 hours or overnight.

When you are ready to bake the cookies, preheat the oven to 325 F. Line two baking sheets with parchment paper.

Place the nuts in a food processor and pulse until they are finely chopped. Add the raisins and pulse again until chopped. Set aside.

Remove one round of dough from the refrigerator, unwrap and place on a lightly floured counter. Roll the dough into a 12-inch circle. Spread a third of the jam in a thin layer over the dough.

Sprinkle a third of the nut-raisin mixture over the jam. Use a large knife or pizza wheel to cut the dough into 8 wedges.

Starting from the wide end, roll up each wedge. With the tip on the bottom, gently turn the sides of the roll inward, creating a crescent shape. Transfer to the prepared baking sheets.

In a small bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar over the rugelach, then bake them for 20 to 25 minutes, or until lightly browned. Use a spatula to transfer the rugelach to a rack to cool.

Repeat process with remaining dough as baking space is available.

Cherry Chocolate Clusters

These easy, no-bake cookies are chewy, crunchy and chocolatey all at once. The recipe calls for dried cranberries and dates, but any chopped dried fruit can be substituted.

Start to finish: 30 minutes

Makes 5 dozen cookies

1-pound package cream-filled chocolate cookies (such as Oreo or Newman-O's)

1 stick (1/2 cup) butter

3 tablespoons light corn syrup

111/2-ounce bag dark chocolate chips

1/2 cup dried cranberries

1 cup chopped dried dates

30 candied cherries, cut in half

Line a baking sheet or large, flat platter with parchment or waxed paper.

Place the chocolate cookies in a large, zip-close plastic bag and use a rolling pin to crush them into very small crumbs. Set aside.

In a large microwave-safe bowl, combine the butter, corn syrup and chocolate chips. Microwave for 1 to 11/2 minutes, stopping every 20 to 30 seconds to stir, until melted and smooth.

Stir in the cranberries and dates, then mix in the crushed cookies.

Use a spoon or melon baller to scoop out 1-tablespoon balls of the mixture. Set them directly onto the prepared baking sheet or into mini foil baking cups. Top each ball with half of a candied cherry.

Cover and store in the refrigerator.

Cashew-Cherry Biscotti

While these cookies are delicious dunked in coffee or hot cocoa, the chocolate coating on these biscotti makes them decadent enough to enjoy on their own.

Start to finish: 11/2 hours (30 minutes active)

Makes 20 biscotti

13/4 cups all-purpose flour

1 teaspoons baking powder

1/4 teaspoon salt

1 stick (1/2 cup) butter, softened

1 cup sugar

2 eggs

1 teaspoon almond extract

1 cup chopped cashews

1 cup dried cherries

11/2 cups chocolate chips

Preheat oven to 325 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Add the eggs and almond extract, then beat until well combined.

Add the dry ingredients and blend until it produces a heavy, very sticky dough. Add the cashews and cherries and mix until just combined.

Transfer the dough to a lightly floured counter and divide in two. With heavily floured hands, shape each piece of dough into a 12-inch log. Transfer the logs to one of the prepared baking sheets, leaving about 3 inches between them.

Use your hands to flatten the logs until they are about 2 inches wide. Bake on the center rack in the oven for 30 to 35 minutes, or until the logs just begin to brown.

Set the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven to 300 F.

Use a spatula to transfer each log to a cutting surface. Line the baking sheet with fresh parchment paper.

Using a serrated knife, cut the logs on the diagonal into 1-inch slices. Arrange the slices on their side on the two baking sheets, leaving 1/2 inch between the slices. Bake for an additional 18 to 22 minutes, or until dry and lightly browned at the edges. Halfway through baking, switch the baking sheets between the upper and lower oven racks.

Transfer the biscotti to a wire rack to cool.

Once the biscotti are cool, place the chocolate chips in a microwave-safe glass measuring cup. Microwave on high for 1 to 11/2 minutes, stopping to stir every 20 to 30 seconds, or until the chocolate is melted and smooth.

Dip half of each biscotti into the chocolate, then set them on a wire rack or parchment-lined baking sheet to dry.

(Recipe adapted from Tish Boyle's "The Good Cookie")

Chocolate Marzipan Sugar Cookies

These simple drop cookies are a fresh take on sugar cookies. Cocoa powder provides deep, rich flavors, while marzipan lends a deliciously chewy texture and subtle almond taste.

Start to finish: 45 minutes

Makes 3 dozen cookies

3/4 cup sugar

1/2 cup brown sugar

7-ounce package marzipan, cut into chunks

11/2 sticks (3/4 cup) unsalted butter, softened

2 teaspoons vanilla

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

Powdered sugar, for dusting

Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute. Transfer the mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.

Use an electric mixer to beat until smooth, scraping down the bowl once during mixing, about 2 minutes.

Add the flour and cocoa powder and mix until incorporated, scraping down the bowl once during mixing, about 1 minute. The dough should be very stiff.

Baking in batches, drop 1-tablespoon balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until the cookies are flat and have a crackled surface, about 10 minutes.

The cookies will be very soft. Let them cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. If desired, once the cookies are cool, dust them with powdered sugar.

Glazed Orange Ginger Cookies

These cakey drop cookies are subtly sweet with hints of ginger and orange. If you prefer more assertive flavors, add a bit of grated fresh ginger to the cookie batter or powdered ginger to the glaze.

Start to finish: 45 minutes

Makes 6 dozen cookies

6 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1 cup shortening

2 cups sugar

2 eggs

3 large oranges

3 tablespoons candied ginger, very finely chopped

1/2 cup buttermilk

1/2 cup powdered sugar

2 tablespoons orange juice

Preheat oven to 375 F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda and baking powder. Set aside.

In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth.

Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it and the buttermilk to the bowl.

Use the mixer to beat in the liquids. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.

Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned.

Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.

To prepare the glaze, in a small bowl whisk together the powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.