Readers share recipes for indulgent morsels that double as bargain presents

The holidays are upon us and so are all the signs that we should be baking – just head down the baking aisle at your favorite grocery store and you’ll find the end aisles full of decorative sugars, sprinkles and everything else you need to make cookies. If you play your cards right, you can make a batch of cookies for a bargain as cookie ingredients are often on sale this time of year.

Holiday cookies aren’t just for nibbling around the house. They’re perfect for office gift exchanges or neighborhood cookie swaps. They also make great all-purpose gifts.

We asked readers to send us their favorite holiday cookie recipes that could double as gifts and readers responded with a range of cookies, some using unexpected ingredients.

Inside you’ll find six cookie recipes to try, but first, we want to give you six tips for helping you bake the best cookies:

1. Proceed with caution. To avoid mishaps, read the recipe from start to finish – twice – before beginning. Many recipes require the dough to be refrigerated for a period of time.

2. Shop carefully. Many recipes use large eggs and all-purpose flour, unless otherwise noted. Invest in fresh baking powder, baking soda and spices.

3. Equip your kitchen. Use flat, shiny, rimless and insulated medium- to heavy-gauge aluminum baking sheets. Eliminate greasy baking sheets by using parchment paper or reusable silicon (such as Silpat) baking mats.

4. Measure carefully. Spoon flour and powdered sugar into the measuring cup (rather than using the measuring cup as a scoop) and level ingredients with a straight edge, such as a knife. Soften butter at room temperature until a light touch leaves a slight indentation, about 30 to 45 minutes.

5. Bake evenly. Preheat the oven for at least 20 minutes. Adjust baking rack to the oven’s middle position. For true accuracy, invest in an oven thermometer. Use one baking sheet at a time in the oven, rotating baking sheets halfway through baking time. Cool baking sheets completely between batches either by alternating among several cookie sheets or running hot ones under cold water.

6. Store wisely. Most cookies remain fresh for up to a week when stored in an airtight container at room temperature. Use separate containers to store different types of cookies.

Orange Sesame Crisps

Yield: 2 dozen

1 cup flour

1 cup almonds

4 tablespoons white sesame seeds (not toasted)

1 stick butter

1 cup sugar

1 whole orange (zest about 1 tablespoon, juice about 1/4 cup)

1 tablespoon Grand Marnier

1 teaspoon vanilla

Sift flour in bowl, add almonds and sesame seeds. On stove top in a sauce pan, melt butter, take off heat stir in sugar. Let sugar melt (do not boil). Add orange juice zest, vanilla and Grand Marnier and stir. Pour the butter mixture into the flour bowl. Mix until combined. Refrigerate until cookie dough sets up. After chilling, roll into log. Slice thin rounds from the log. Place about 9 rounds on parchment paper, giving space because the cookies will spread as they bake. Bake 10-12 minutes at 350 degrees. Edges will be slightly brown.

Source: Michelle Galaz, Lakewood

Swedish Creams

Yield: 2 dozen

For the cookie:

1 cup butter

2 cups flour

1/3 cup cream or half and half

Sugar, for sprinkling

For the cookies: Cut butter and flour together, as you would for pie crust. Add cream. Stir well and chill. Roll out thin and cut with a small cookie cutter. With the tines of a fork, prick each cookie well so they don’t puff up as they bake. Sprinkle with sugar and bake at 375 degrees F for 10 to 11 minutes. When cool, ice with your favorite icing or frosting. Or serve plain.

Source: Karon Andersen, Tacoma

Apricot Coconut Balls

Yield: About 3 dozen

1-1/2 cups dried apricots

2 cups coconut, flakes

2/3 cup sweetened condensed milk

Powdered sugar, for rolling

This is a no-bake recipe. Chop apricots in food processor. Transfer to a bowl. Add coconut and milk. Shape into 1-inch balls. Roll balls in powdered sugar. Place on baking sheet. Refrigerate until firm. They’re ready to eat after they firm up. Will store in refrigerator for up to a week.

Source: Bev Schroetlin, Puyallup

Italian Spumoni Cookies

Yield: 6 dozen

1 cup butter, softened

1 (8-ounce) package cream cheese, softened

1 cup sugar

1 egg

1 teaspoon almond extract

21/4 cups all purpose flour

1 (3.4-ounce) package instant pistachio pudding mix

1 teaspoon baking powder

1 cup mini chocolate chips

2/3 cup pistachios, chopped

3/4 cup red glace candied cherries, chopped

2 tablespoons rum

36 whole red glace candied cherries, cut into halves

Soak 3/4 cup chopped cherries in 2 tablespoons rum overnight. Drain. Pat dry with paper towel. Set aside.

In large bowl, cream together the butter, cream cheese and sugar until light. Beat in egg and almond extract. Mix together flour, pudding mix and baking powder. Add to the creamed mixture and mix well. Stir in chocolate chips, pistachios and drained chopped cherries until evenly combined. Refrigerate for one hour.

Roll dough into 1-inch balls. Place dough balls two inches apart on a greased baking sheets. Flatten slightly by pressing a cherry half into each center. Bake at 350 degrees F for 10 to 12 minutes. Remove to wire rack and cool.

Source: Debbie Newton, Puyallup

Peppermint Stick Cookies

For the dough:

1 cup butter, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

2-1/2 cups all purpose flour

1/2 cup walnuts, chopped fine

For the filling:

2 teaspoons milk

2 tablespoons cream cheese, softened

Drop of red food coloring

1/2 cup powdered sugar, sifted

For the candy mixture:

1/4 pound peppermint sticks, crushed very fine

1/2 cup powdered sugar, sifted

For the cookie dough: Cream butter, sugar and vanilla until fluffy. Blend in flour and nuts. Place in a plastic bag and refrigerate at least one hour.

For the candy mixture: Combine crushed peppermint sticks and powdered sugar.

For the filling: Blend cream cheese, milk, food coloring and powdered sugar. Add 3 tablespoons candy mixture.

For assembly: Roll a teaspoon of dough into a 2-inch ball and indent with the handle of a wooden spoon. Place 1/4 teaspoon of the filling into each center and roll up into a ball. Repeat using the rest of the dough and filling. Place balls on a nonstick baking sheet and bake at 350 degrees F for 10 to 12 minutes. Roll cookies in remaining candy mixture.

Source: Kathi Kershul, Tacoma

B-52 Bars

Yield: About 30 bars

For the crust:

1 cup butter

1/2 cup sugar

10 tablespoons unsweetened cocoa powder

2 eggs

1/4 cup coffee flavored liqueur

4 cups graham cracker crumbs

2 cups shredded coconut

1 cup chopped walnuts

For the filling:

1/2 cup butter

4 cups powdered sugar

1/4 cup vanilla custard powder (not instant pudding)

1/4 cup Irish cream liqueur

For the topping:

2 cups semisweet chocolate chips

2 tablespoons butter

1/4 cup orange liqueur

For the crust: Melt 1 cup butter in a heavy saucepan over low heat and whisk in sugar, cocoa and eggs. Stir in coffee liqueur and whisk constantly until mixture thickens, about 2 minutes. Mix the graham cracker crumbs with coconut and walnuts in a bowl, then stir into cocoa mixture. Grease a 9-by-13 inch dish or line with wax paper and pack crumb mixture into the bottom. Refrigerate.

For the filling: Place 1/2 cup butter, powdered sugar, custard powder and Irish cream liqueur into a bowl and beat until smooth and creamy. Spread filling over the refrigerated crust and return to the refrigerator until it has set, at least one hour.

For the topping: Melt the chocolate chips and 2 tablespoons butter in a double boiler, stirring until mixture is smooth and well blended. Stir in orange liqueur, then drizzle over the custard filling to cover completely. Return the dish to the refrigerator and chill until the topping has hardened, at least one hour.

To cut, run a sharp knife under hot water and cut into squares. Reheat the knife, as needed.

Source: Lorraine Canfield, Tenino