Classic Cookies

Sometimes, nothing tastes better on a chilly day than a cookie warm from the oven. While Better Homes and Gardens' Peanut Butter Blossoms and Cherry Chocolate Kisses are good, the simple snickerdoodle, adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen, might be even better. And, I do so love Paula Deen's Chocolate Gooey Butter Cookies. Why not try them all and invite a few friends over during the upcoming holiday season for a cookie swap?

Peanut Butter Blossoms

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 tablespoons milk
1 teaspoon vanilla
1 3/4 cups flour
pinch of salt (optional)
1/4 cup granulated sugar
Hershey's Kisses

Preheat oven to 350 degrees. Beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder and baking soda. Beat until combined, scraping sides of the bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup granulated sugar. Place 2 inches apart on cookie sheet covered with parchment paper. Bake for 10 minutes or until the edges are firm and the bottoms are lightly browned. Immediately press a Hershey's Kiss into each cookie's center. Transfer to a wire rack and let cool. Makes approximately 54 cookies.

Cherry Chocolate Kisses

1 cup butter, softened
1 cup sifted powdered sugar
pinch of salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups flour
1/2 cup maraschino cherries, chopped
granulated sugar
Hershey's Kisses (milk and/or dark chocolate)

Preheat oven to 325 degrees. Beat butter on medium using a stand mixer. Lower speed and stir in powdered sugar and salt. Beat until well-combined and fluffy, scraping the sides of the bowl occasionally. Add in the cherry liquid and almond extract. Then, begin adding in the flour. Finally, stir in the cherries.

Shape dough into 1-inch balls. Place balls 2 inches apart on a cookie sheet covered with parchment paper. Flatten each to 1/2-inch thickness with the bottom of a glass dipped in granulated sugar.

Bake for 13 minutes or until cookies are only lightly browned on the bottom. Press unwrapped Hershey's Kisses into the center of each cookie. Transfer cookies to a wire rack to cool before serving.

Snickerdoodles

1/2 cup butter
1/2 cup vegetable shortening
1 1/2 cups + 2 tablespoons sugar
2 eggs
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
2 teaspoons cinnamon

Preheat oven to 400 degrees. Combine the butter, shortening, sugar and eggs. Sift together the flour, cream of tartar, baking soda and salt; stir into the butter mixture. Roll dough into balls using a standard cookie scoop.

Mix together the remaining 2 tablespoons sugar with the cinnamon. Roll each ball into sugar and cinnamon mixture and arrange 2 inches apart on cookie sheet covered with parchment paper. Bake 8 to 10 minutes.

Chocolate Gooey Butter Cookies

1 8 oz. brick cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 18 oz. box moist chocolate cake mix
powdered sugar

Preheat oven to 350 degrees. Using an electric or stand mixer, cream the cream cheese and butter until smooth. Beat in the egg, then the vanilla extract and, lastly, the cake mix. Cover and refrigerate the dough for at least 2 hours.

Using a cookie scoop, form the chilled dough into tablespoon-sized balls, then roll in powdered sugar. Place balls on a cookie sheet covered with parchment paper, 2 inches apart. Bake for approximately 10 to 12 minutes. The cookies will remain soft and "gooey."

Cool completely and sprinkle cookies with more powdered sugar, if desired.