The classic sugar cookie is one of the easiest to make and never goes out of style.
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All it takes to mint-ify these cookies is is a simple swap of the usual vanilla extract for peppermint, and instead of dusting the cookies twice with confectioners' sugar, you conduct the second coating with crushed candy canes. The resulting cookies are kissed with mint, which works rather well with the rich butter and nut mixture. It doesn't give this cookie a completely different personality, but it's different enough to make you appreciate snowballs anew.
These cookies are a hybrid of a classic Italian and a classic American treat. They're soft and chewy like a really good sugar cookie, but with more than a hint of pucker from lemon juice, zest, and extract.
These fudgy, cakey cookies are perfect for those of us who love brownies but perhaps don't trust ourselves around a full unguarded pan. My favorite thing about making my own homemade "bake and slice" logs is that it allows you to enjoy these cookies at their peak, ie fresh and warm from the oven, as you need them.
I absolutely cannot resist normal sweets kicked into Holiday Mode. You can make the candy cane version or the white chocolate version, or you can do the right thing. You can make white chocolate covered candy cane Faureoxs.
[Photograph: Robyn Lee] Swapped at the 2011 Cookie Swap by barbecue columnist James Boo. Adapted from Gingerbread Whoopie Pies and Pumpkin Cupcakes with Chai Cream Cheese Frosting....