Tis the season to bake holiday cookies

(Cream spiked with brandy and chocolate fill these Brandy Snaps/Associated Press photos)

Right after Thanksgiving, thoughts turn to serious holiday baking — breads, cookies, family recipes — all gifts from the kitchen that celebrate the season.
Cookies are one of those treats that are a favorite any time of year, but when it comes to the holidays, the recipes get dressed up for the occasion, much like the festive decorations that embellish the hearth and home this time of year.

Cookie recipes are featured on today’s Busy Cook in the Poughkeepsie Journal, from easy no-bake Rum Balls to a low-fat version of Orange Spice Molasses Cookies. There are never too many recipes for cookies, especially when it comes to the holidays.

Here are several more cookie recipes with photographs from The Associated Press that are likely to start those sugarplums dancing in your head:

Molasses Oatmeal Jammies

Start to finish: 1 1/2 hours (30 minutes active)
Makes 36 cookies

1. 1/2 cup (1 stick) butter, softened
2. 1 cup granulated sugar, plus 1 cup for rolling
3. 1 egg
4. 1/2 cup molasses
5. 1 tablespoon vanilla extract
6. 2 cups all-purpose flour
7. 1 teaspoon salt
8. 1 1/2 teaspoons baking soda
9. 1 cup rolled oats
10. 10-ounce jar apricot jam

• In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy. Add the egg, molasses and vanilla. Mix until combined. Set aside.
• In a small bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined. Add the oats, then mix again.
• Refrigerate the dough for at least 1 hour to make it easier to handle.
• Toward the end of chilling, heat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 baking sheet, being sure to allow it to cool after baking each round.
• Fill a shallow bowl or pie pan with the 1 cup of rolling sugar. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading.
• Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam.
• Bake for 10 to 12 minutes.
• Transfer to a wire rack to cool. Store in a single layer in an airtight container.

Need a lighter treat before the onslaught of holiday sweets? Try these naturally lower-fat chocolate meringues. With an electric mixer, these can be made with little effort. To keep them crisp, be sure to store them in an airtight container.

Milk Chocolate Meringues

Start to finish: 2 hours
Makes 30 cookies

1. 3 egg whites
2. 1/2 teaspoon cream of tartar
3. 2/3 cup sugar
4. 2 tablespoons water
5. 1/2 cup finely chopped milk chocolate
   

• Heat the oven to 250 F. Line 2 baking sheets with parchment paper.
• In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.
• In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 F on a candy or instant read thermometer.
• With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.
• Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets.
• Bake until dry to the touch, about 45 minutes.
• Let cool on the baking sheet and store in an airtight container.
  

The brown sugar and toasted pecans in these biscotti give them a flavor reminiscent of pecan pie. Like all biscotti, they must be baked twice to develop that crunchy texture that makes them so perfect for dunking in coffee and hot cocoa.

Pecan Biscotti

Start to finish: 1 hour
Makes 30 cookies

1. 3 eggs
2. 1 cup packed brown sugar
3. 1/2 teaspoon salt
4. 1 teaspoon vanilla extract
5. 2 1/2 cups all-purpose flour
6. 2 teaspoons baking powder
7. 2 cups whole pecans
   

• Heat the oven to 350 F. Coat 2 baking sheets with baking or cooking spray.
• In a large bowl, use an electric mixer to beat the eggs, brown sugar, salt and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.
• Transfer half the dough to each of the prepared baking sheets.
• Using wet hands, form each half into a log about 3 inches wide.
• Bake for 20 to 25 minutes, or until the loaves are golden and firm.
• Let the loaves cool a bit so they are easier to handle. Lower the oven to 325 F.
• Slice the biscotti on a slight diagonal into cookies about 3/4 inch thick. Arrange the cookies on the baking sheets, bottoms (not on a cut side) down. Bake for another 15 to 20 minutes. Let cool on a wire cooling rack before transferring to an airtight container.

We’ve all seen salt-crusted caramel candies. Now you can have them as a cookie. While peanuts are delicious, any salty nut would work, including chopped almonds, cashews or pistachios, or try a blend.

Caramel Peanut Melt Bars

Start to finish: 2 hours
Makes 16 bars

For the dough:

1. 1 cup (2 sticks) butter, softened
2. 1 cup sugar
3. 1 egg
4. 1/4 teaspoon salt
5. 2 teaspoons vanilla extract
6. 2 2/3 cups all-purpose flour
7. For the caramel:
8. 2 cups sugar
9. 1/2 cup water
10. 1 cup heavy cream
11. 1 teaspoon lemon juice
12. Pinch salt
13. 1 1/2 cups lightly salted shelled peanuts
    

For the chocolate sauce:

1. 1 cup heavy cream
2. 8 ounces semisweet chocolate, chopped
   

• Heat the oven to 375 F. Coat a 9-by-9-inch baking pan with baking or cooking spray.
• In a large bowl, use an electric mixer on medium to beat the butter and sugar together until light and fluffy.
• Beat in the egg, salt and vanilla. Add the flour and mix until just incorporated.
• Press the dough into the prepared pan. Bake until golden and firm, about 20 to 25 minutes. Let cool in the pan.
• Meanwhile, make the caramel.
• In a medium saucepan over medium, combine the sugar and water, stirring until the sugar is dissolved. Bring to a gentle boil and cook until the sugar reaches a medium brown, occasionally swirling the pan to prevent burning at the edges.
• While the sugar cooks, in a small saucepan over medium-low, heat the cream until just warm.
• Once the sugar is medium brown, add the lemon juice and salt, then gradually whisk in the warm cream. The mixture will bubble vigorously.
• Scatter the peanuts evenly over the cookie crust, then pour the caramel sauce over them. Let cool for 10 minutes, or until the caramel sets.
• Once the caramel has set, make the chocolate sauce. In a medium microwave-safe bowl, heat the cream until boiling.
• Add the chocolate and let sit for 1 minute.
• Stir with a wooden spoon until completely smooth and glossy, then pour over the caramel and peanuts.
• Refrigerate until firm, about 1 hour.
• Cut into 16 bars.
• Store the bars in a single layer in the refrigerator.

Coffee and toffee together at last. For a more intense blast of coffee, use instant espresso powder instead of instant coffee.

Coffee Toffee Sandies

Start to finish: 3 hours (30 minutes active)
Makes 30 cookies

1. 1/2 cup (1 stick) unsalted butter, softened
2. 3/4 cup light brown sugar
3. 1/4 cup granulated sugar
4. 2 teaspoons instant coffee granules
5. 1 tablespoon hot water
6. 1 1/4 cup all-purpose flour
7. 1/2 teaspoon baking soda
8. 1/4 teaspoon fine sea salt
9. 1 cup toffee pieces
   

• In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy.
• In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.
• In a medium bowl, whisk together the flour, baking soda and salt.
• Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.
• Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.
• When ready to bake, heat the oven to 325 F. Line 2 baking sheets with parchment paper.
• Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together.
• Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set.
• Cool on the baking sheet and store in an airtight container.

These cookies, which are inspired by rugelach, wrap a flaky pastry dough around a warmly spiced filling of dried cranberries. If the cutting and folding technique seems too bothersome, just spread the filling over rounds of dough, then cut each round into triangles. Each triangle then can be rolled up and baked, as in traditional rugelach recipes.

Spiced Cranberry Stars

Start to finish: 4 hours (1 hour active)
Makes 32 cookies

For the dough:

1. 1 cup (2 sticks) butter, softened
2. 8-ounce package cream cheese, softened
3. 2 1/2 cups all-purpose flour
4. 1/3 cup powdered sugar

For the filling:

1. 1/2 cup dried cranberries, plus 32 for topping
2. 1/4 cup water
3. 1/2 teaspoon cardamom
4. 1/4 teaspoon allspice
5. 1/4 teaspoon ground cloves
   

For the glaze:

1. 1/2 cup powdered sugar
2. 1 tablespoon water
   

• 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 they produce a smooth, sticky dough.
• Divide the dough into 3 pieces. Form each piece into a circle, wrap in plastic and refrigerate for 3 hours, or overnight.
• For the filling, in a small saucepan over medium-high combine the cranberries, water, cardamom, allspice and cloves. Bring to a boil, then remove from the heat and let cool.
• When you are ready to bake the cookies, heat the oven to 325 F. Line 2 baking sheets with parchment paper.
• On a floured surface, roll one piece of dough into a 12-by-12-inch square. Using a pizza wheel or a sharp knife, cut the square into sixteen 3-inch squares. One square at a time, cut 1 1/2-inch diagonal slits from each corner toward the center. The slits should not meet at the center. There should be about 1 inch of uncut cookie dough at the center of the square.
• Place 1 teaspoon of the filling in the middle of the square. Working clockwise, bring one corner of each side to the middle. Once you have 4 points meeting in the middle, anchor with a dried cranberry so that the cookie resembles a flower or a pinwheel. Repeat with remaining dough.
• Bake for 12 to 15 minutes, or until the tips of the stars start to color. Allow to cool on the baking sheets. Once cool, mix the powdered sugar and the water together and drizzle over the stars with a fork. Store in an airtight container for 1 week.
  

Don’t be afraid of the cayenne in these macaroons. These cookies are moist, rich and chewy, with just a hint of warmth.

Mexican Spiced Macaroons

Start to finish: 45 minutes
Makes 36 macaroons

1. 14-ounce package sweetened coconut flakes
2. 3/4 cup sugar, divided
3. 1/4 cup all-purpose flour
4. 1/4 teaspoon salt
5. 1 teaspoon cinnamon, divided
6. 1/4 teaspoon cayenne
7. 6 ounces semisweet chocolate chips
8. 2 teaspoons vanilla extract
9. 4 egg whites
   

• Heat the oven to 350 F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the coconut, 1/2 cup of the sugar, the flour, salt, 1/2 teaspoon of the cinnamon and the cayenne.
• Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.
• In a small bowl, mix together the remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Set aside.
• Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.
• Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.
• Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.

Brandy Snaps

Start to finish: 1 hour
Makes 36 cookies

For the cookies:

1. 1/2 cup butter
2. 1/2 cup molasses
3. 1/4 cup granulated sugar
4. 1/4 cup brown sugar
5. 1 cup all-purpose flour
6. 1/2 teaspoon ground ginger
7. Pinch salt
8. 1 tablespoon brandy

For the filling:

1. 3 cups heavy cream
2. 3 tablespoons powdered sugar
3. 1 tablespoon brandy
4. 3 ounces dark chocolate, finely chopped
   

• Heat the oven to 350 F. Line a baking sheet with parchment paper.
• In a medium saucepan over medium, combine the butter, molasses and both sugars. Bring to a simmer for 30 seconds, then mix in the flour, ginger and salt. Beat with a wooden spoon until smooth, then stir in the brandy.
• Working in batches, drop teaspoon size balls of the dough onto the prepared baking sheet. Leave about 4 inches between cookies; they will spread a lot. Bake for 10 to 12 minutes or until large bubbles form across the top of the cookies.
• While the cookies bake, invert several shot glasses or small bowls.
• Cool the cookies for several minutes on the baking sheet until they no longer wrinkle when you try to lift them.
• When the cookies are ready, drape them over the glasses or bowls, then let them cool until hard, about 10 minutes. Remove the cookies and overturn them to form cups or small bowls.
• Repeat the baking and molding steps with the remaining batter.
• Just before serving, prepare the cream filling.
• In a large bowl, use an electric mixer to beat the cream, powdered sugar and brandy until the mixture holds soft peaks.
• Fold in the chopped chocolate.
• Spoon or pipe the filling into each molded cookie.
• The filled cookies will hold in the refrigerator for a little over an hour, but will begin to loose their crunch beyond that. They can be stored unfilled in an airtight container at room temperature for one day.