Impress Everyone at the Holiday Gathering with These 7 Cookie Recipes

Photography by Angel Tucker

Cookie swaps are a beloved holiday tradition where guests gather, each bringing several dozen cookies to share. Depending on the size of the group, each guest can sample and go home with several varieties. We asked some of our favorite local bakers and bakeries — and one legendary newspaper food editor — to share their favorite holiday cookie recipe. If you organize an exchange, ask guests to share recipes in advance to avoid repeats, then format and print them out to distribute. Prepare in advance by having cookie tins or boxes on hand for each guest to transport treats, and create place cards to identify each type of cookie (and any allergens). Happy holiday trading!

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Photography by Angel Tucker

Jeanne Marzo’s Italian Pizzelle Cookies

Photography by Angel Tucker

“My mother, Jeanne, who taught me how to cook, would make at least ten varieties of cookies for twenty-five or so people every Christmas. It was a big deal. The last cookies she made were pizzelles, which had to have anise oil, not extract! And she would throw away the entire batch if they didn’t stay crispy. She would buy the tins and ribbons and make a big fun mess. Everyone knew you were in her good graces if you got cookies that year. Even after my parents divorced, my dad would sheepishly come by every Christmas Eve and she would give him a tin. Ever since she passed, my five sisters and I have had a copy of this recipe and a picture of her hanging in all our kitchens. There’s even a picture of her hanging in my restaurant — look up when you come in!” irregardlesspvd.com —Joe Hafner, co-owner,  Irregardless, Providence

Recipe: 

Makes about 25 cookies

5 extra large eggs

1 cup butter (2 sticks, melted)

1¾ cups sugar

1 tsp vanilla extract

5 drops anise oil

5 cups all-purpose flour

3 tsp baking powder

Dash of salt

Beat eggs well in a stand mixer. Mix in melted butter, sugar, vanilla extract and anise oil. In a separate bowl, sift all the dry ingredients together. Then add one cup at a time to the wet mixture.

Add 1 tbsp of batter to a preheated, greased pizzelle iron. Cook for 1½ minutes. Dry on a rack in one layer and garnish with a dusting of powdered sugar. Can be stored up to one week in an airtight container between paper towels or parchment paper.

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Photography by Angel Tucker

Refrigerator Kolachki

Photography by Angel Tucker

“These cookies are a very popular dessert served at Ukrainian Christmas time. With the richness of the butter in the dough, the cookie breaks the fast of no meat or dairy during the Christmas Lenten period. While the cookie is slightly labor intensive, the flavors of the apricot or prune blend nicely with the tasty, flaky, crunchy crust and each bite makes the work worthwhile. It is a commonly loved cookie throughout many Eastern European countries.” —Christine Charest and Eleanor Kogut, St. Michael Ukrainian Orthodox Church, Woonsocket

FYI:

St. Michael Ukrainian Orthodox Church hosts a yearly Christmas Cookie Walk, this year on Sat., Dec. 20, from 9-11 a.m. at the church. Started in 2003, the event draws guests who line up each year waiting for the doors to open. Once inside, they can purchase cookies from thousands on display. There are traditional Ukrainian and holiday-themed cookies, as well as Ukrainian fruit and cheese-filled artisan breads. This year’s signature cookie is kolachki, made in flavors of apricot, prune and cherry. St. Michael Ukrainian Orthodox Church, 74 Harris Ave., Woonsocket

Recipe: 

Makes about 10 dozen cookies.

1 cup (2 sticks) butter, chopped into small cubes

1 cup shortening, chopped into small cubes

4¼ cups flour (may add up to ¼ cup more if dough is too wet)

¼ tsp salt                                                

2¼ tsp dry active yeast                           

4 egg yolks

1 cup heavy cream

2 tsp vanilla

Apricot or prune filling         

Before starting, cut butter and shortening into cubes and place in freezer about 15 minutes before using.

Mix flour, salt and yeast together in a bowl. Using a food processor, put half the flour mix, half the butter and half the shortening into the processor bowl. Cut in the butter and shortening until well incorporated. Remove and transfer into a mixer bowl. Repeat with rest of flour, butter and shortening, and transfer into bowl.

In a separate bowl, whisk the egg yolks, cream and vanilla, and add to dry ingredients.

Using the dough hook, mix the wet and dry ingredients until the dough blends together. Do not overmix. Dough will feel sticky but will not stick to your hands. Refrigerate overnight in a covered bowl.

The next day, roll to a thickness of 1/₁₆–inch, working with small portions of dough at a time as dough will get sticky when warm. Cut into 2¼-inch squares. Put squares back into fridge if the dough is unmanageable.

Fill with your favorite filling (apricot and prune are traditional), overlapping opposite corners to close cookies. Touch a finger to water, then dough, if they do not seal.

Bake on parchment-lined cookie sheet at 375 degrees for 10-15 minutes,   until lightly browned at edges.

Note: These cookies freeze well and should be defrosted uncovered so the dough does not get wet. Flour the parchment paper well when rolling. Use a pastry bag for filling, cutting the opening about a half-inch.

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Photography by Angel Tucker

Apricot Rounds

Photography by Angel Tucker

“Every December, my family’s cookie trays aren’t complete without Apricot Rounds. The recipe was first written down by my great-aunt, Tia Sheika, who each year received a giant bag of dried apricots from relatives in California, who had an orchard. Wanting to put them to good use, she created (or adapted) this recipe and passed it along to my Portuguese grandmother, my vovo, who made a few small changes, but kept it mostly the same. Since then, Apricot Rounds have become one of our beloved holiday traditions. Someone in the family, often my Aunt Martha (or me) makes them every Christmas, and they disappear almost as quickly as they’re baked. Buttery, jammy and just sweet enough, they’re the cookies we all look forward to most each year.” @maggie.pearson.food —Maggie Pearson, founder of Feast & Fettle, East Providence 

Recipe:

Makes 18 to 20 cookies.

For the apricot jam:

6 ounces dried apricots, chopped

1½ cups water

¼ cup sugar

¼ tsp salt

For the dough:

1 stick unsalted butter, room temperature

3 oz cream cheese, room temperature

¼ cup granulated sugar

1 cup all-purpose flour

½ tsp kosher salt

Add the dried apricots, water, granulated sugar and salt to a heavy-bottomed saucepan.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, stirring occasionally until the apricots have broken down and the mixture has thickened into a jam-like consistency. This should take around 45 minutes. If the mixture becomes too thick you can add more water as needed. Transfer apricot mixture to a bowl and let cool completely.

Add the softened butter and cream cheese to a large bowl using a handheld or stand mixer fitted with the paddle attachment (or use a hand mixer). Beat together on medium- high speed for about 1 minute until smooth and creamy. Add the sugar and beat for another 1–2 minutes. Add the flour and salt to the butter mixture and beat on low speed until combined.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Turn the dough out onto a lightly floured surface and gently flatten into a disc shape. Wrap tightly in plastic and refrigerate for at least 2 hours.

Place the chilled dough on a lightly floured surface and roll out with a lightly floured rolling pin until the dough is about ¼-inch thick. Lightly flour a small circle cookie cutter or use a small water glass to cut the dough into rounds. Gather the scraps, reroll, and cut into rounds until all the dough is used. Arrange the rounds about 2–3 inches apart on the prepared baking sheet and spoon a heaping ½ teaspoon of the apricot jam in the center.

Bake for 12–14 minutes or until the edges of the cookies are lightly browned and set. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Store cookies in a tightly covered container at room temperature for up to 5 days.

Note:  Feel free to use a thick store-bought apricot jam, such as Bonne Maman. Make sure to use full-fat brick cream cheese, not cream cheese spread. 

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Photography by Angel Tucker

Apple Pie Cookies

Mariela’s Bakery is known for its delicate French macarons and dessert tables, but come the holidays, Apple Pie Cookies are a hit. “It all started because my daughter never liked apple pie,” says owner Jessica Schumann. “We have a family tradition of going apple picking every fall, and I wanted to find another way to use all the apples.” Schumann looked for inspiration and came across the idea for Apple Pie Cookies. “I put my own spin on them by making the crust sweeter with more spices like cinnamon and adding caramel to the filling. And my daughter loved them!” she says. “When I started my business, these cookies became a seasonal favorite. I always offer them in my fall and holiday cookie boxes.” marielassweets.com —Jessica Schumann, owner of Mariela’s Bakery, Pawtucket

Recipe:

Makes a dozen cookies.

For the caramel (optional; you can also use store-bought caramel):

1 cup light brown sugar

5 tbsp unsalted butter

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

For the apple filling:

3 lbs apples, peeled and chopped

¾ cup sugar

2 tbsp lemon juice

½ tsp ground cinnamon

Pinch of nutmeg

4 tbsp unsalted butter

For the pie dough:

2½ cups all-purpose flour

4 tbsp sugar

½ tsp kosher salt

2 tsp cinnamon

½ tsp allspice

¼ tsp ground ginger

1 cup (2 sticks) cold unsalted butter,

   cut into small cubes

2–4 tbsp ice water

For the egg wash:

1 egg

1 tbsp heavy cream

Make the caramel:

In a small saucepan, combine sugar, butter, heavy cream, vanilla and salt. Cook over medium-low, whisking constantly until thickened, about 7 minutes. Set aside to cool.

Cook the apple filling:

In a medium bowl, combine the chopped apples, sugar, lemon juice, cinnamon and nutmeg. Transfer the apple mixture to a large pan, add butter, and cook over medium heat until the butter melts. Cover, reduce the heat to medium-low, and cook for about 8 minutes, until the apples soften. Strain the apples, returning the liquid to the pan. Simmer for 5 minutes, or until thickened. Remove from heat, stir the apples back into the pan, and let the mixture cool completely.

Make the pie dough:

Add flour, along with the sugar, salt, cinnamon, allspice and ginger, to the bowl of a food processor. Pulse a few times to combine. Scatter the cold butter cubes evenly over the flour mixture. Pulse about 10–15 times, or until the mixture looks like coarse crumbs and begins to clump slightly. Slowly add 2-4 tablespoons of ice water over the mixture, while pulsing the food processor a few times until the dough starts to form clumps and the dough holds together when pinched. Divide into two disks, wrap and chill for 20 minutes.

Assemble the cookies:

Roll out the dough on a floured surface to ¼ inch thick. Use a large round cookie cutter to cut out 12 circles and place them on a parchment-lined baking sheet. Add to each base a bit of caramel, then spoon about 1 tablespoon of apple filling in the center. Brush edges with egg wash, top with lattice strips, and press and crimp to seal. Brush tops with more egg wash and sprinkle with sugar.

Bake at 350 degrees for 20–25 minutes, until golden brown. Cool for 15 minutes before serving.

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Photography by Angel Tucker

Rosemary Pistachio Sable Cookies with Cranberry Jam

Photography by Angel Tucker

“I was inspired to create something based on this style of cookie because I really enjoy sandy shortbread-like cookies. I knew Ellen Gracyalny (proprietor of Ellie’s and Gracie’s) really enjoys pistachios, so I wanted to incorporate nuts as well as fresh herbs. Our cranberry jam is a holiday favorite at Ellie’s that I wanted to showcase in a new way. Ellen’s mom also gifts cookie tins each year, and this is a perfect addition since it holds up well.” elliesprov.com —Kerri Spady, baker, Ellie’s, Providence

Makes about 20–22 cookies.

1 cup (2 sticks) unsalted, softened butter

½ cup sugar

2 egg yolks

½ tsp salt

2 cups all-purpose flour

½ tsp ground black pepper

2 tbsp fresh, chopped rosemary

½ cup finely chopped pistachios

1 tsp cranberry jam for each cookie

A pinch of powdered sugar per cookie for dusting

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. In a large mixing bowl (or using a stand mixer with the paddle attachment), beat the butter and sugar together until light and fluffy, about 2–3 minutes.

Mix in the egg yolks and salt until just combined. Scrape down the sides of the bowl if needed. Add the flour and ground black pepper. Stir until the dough just comes together. Gently fold in the chopped rosemary and pistachios until evenly distributed.

Shape the cookies immediately to prevent them from crumbling. Scoop about 1 tablespoon of dough (a small cookie scoop works well). Roll into a ball, then flatten slightly into a disc. Use your thumb or the back of a spoon to make a shallow indentation in the center for the jam.

Place the shaped cookies on a baking sheet and chill in the freezer (about 20–30 minutes) or fridge (about 1 hour) to help them hold their shape. Spoon a little cranberry jam into each indentation. Bake for 16–18 minutes, rotating the pan halfway through, until the cookies are set and lightly golden on the edges. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.

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Photography by Angel Tucker

Black and White Sesame Cookies

Photography by Angel Tucker

“This cookie was one of the first desserts I made here at Anna’s. Chef Anthony [Giordano] and I were brainstorming how to encapsulate the inspiration behind our menu while celebrating New York and/or Italian treats. The black and white cookie is a simple yet meticulous classic. Adding both black sesame and white sesame to different components of this recipe plays with the original concept and adds something a little extra. I hope it has given people the experience of being pleasantly surprised by an old favorite.” annasvesuviano.com —Benny Hayes, baker, Anna’s Pizzeria, Providence

Recipe:

Makes about a dozen cookies.

For the cookies:

9 tbsp unsalted, softened butter

1 cup granulated sugar

1½ tbsp tahini

1 egg

1¾ cups all-purpose flour

½ tsp kosher salt or fine sea salt

½ tsp baking soda

¹/₃ cup sour cream

¼ cup toasted sesame seeds

For the white frosting:

5 cups powdered sugar

¹/₃ cup water

1 tbsp light corn syrup

2 tsp toasted sesame oil

¼ tsp salt

For the black frosting:

2 cups white frosting

2½ tbsp cocoa powder

3 tbsp black sesame powder

1 tbsp water

Preheat oven to 350 degrees. Combine butter, sugar and tahini in a stand mixer and mix with a paddle attachment until light and fluffy. Add egg and mix until homogenous.

Whisk flour, salt and baking soda together in a separate bowl. Add ¹/₃ of the mixture and mix on speed 1 to incorporate.

Scrape the bowl and add half of the sour cream. Mix on speed 1. Repeat steps until both components are fully incorporated. The whole process is “dry/wet/dry/wet/dry.”

Using a spatula, fold in the toasted sesame seeds. Do not overmix.

Chill the dough for about an hour then divide into twelve equal portions. Roll cookies into a ball, then lightly flatten into small disks. Place cookies on a sheet tray and chill for at least one hour before baking.

Bake cookies for 15–20 minutes, rotating halfway through. The edges should be lightly golden and the center should be set. When cookies are cool enough, flip them over and let them continue cooling upside down.

Whisk all ingredients for white frosting together in a bowl until smooth. Pour half of the frosting into a container. Cover and set aside.

For the black frosting, add cocoa powder, black sesame powder, and extra water to bowl and whisk together until smooth. If black sesame powder is not readily available, you can add another tablespoon of cocoa powder (or to desired color) and a few extra drops of sesame oil. (This may affect the water content, so refer to the consistency of the white frosting.)

When cookies are completely cooled, use a small offset spatula or knife to frost the flat side of each cookie (this is why they are flipped to finish cooling). Start from the center with the white frosting, swiping off excess. It is important to create a very clean semi-circle to achieve the half-and-half look of a classic black and white cookie.

Repeat with black frosting, taking care to follow the straight line.

Note: For a savory touch, sprinkle flaky sea salt on top before the frosting completely dries. When stored in an airtight container, these cookies are great for up to 3–4 days.

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Photography by Angel Tucker

Photography by Angel Tucker

Mum’s Anise Cookies

“For many years, I always made different desserts for Christmas. I baked cookies with my kids, but they never made it to the holiday. That changed when I took over as The Providence Journal’s food editor in 2002. I asked readers for their best Christmas cookie recipes, and I think I made about eight of them for a story and photos. The next year, I brought in a few of our family cookies, including Mum’s Anise Cookies. Those were the cookies my mother and I made together when I was a child. As I baked for Journal photo shoots, I made extra for cookie trays, mixing the old and new. Of course, there were the years I had three teenagers, with their friends coming over after school. Many cookies never made it to trays. I no longer do a cookie recipe story for Christmas as I found more readers asking me where to buy cookies instead. I remember one gentleman writing to me: ‘I don’t want to make these cookies. I want to buy them!’” —Gail Ciampa, The
Providence Journal food and dining editor

Makes about 50 one-inch cookies.

For the cookies:

3 cups flour

3 tsp baking powder

¾ cup sugar

2 large eggs

¼ cup milk

1 tsp anise extract

²/₃ cup shortening, melted and cooled

For the icing:

8 oz confectioners’ sugar

1 tsp anise extract

Water, enough to thin

Food coloring, if desired

Sprinkles, if desired

To make the cookie batter, mix flour, baking powder and sugar with eggs, milk, anise extract and shortening. Let rest one hour.

Roll into one-inch balls. Put on a heavy baking sheet lined with parchment paper.

Bake at 350 degrees for 10 minutes, until firm. (Cookies will not brown.) Set aside to cool.

Combine all icing ingredients (and food coloring, if using) and mix until smooth. Dip each cookie into icing and put on cooling rack lined with wax paper. Add sprinkles, if desired