Snowy, almond flavored mounds, very tender.
Hand-shaped cookies are so named because they are formed by hand and not using any special tools. Usually they are molded into small balls or rolled into rope shapes, sometimes twisted into pretzels or formed into wreaths. Most of these cookies retain much of their shape after baking, although generally soften somewhat in shape. For example, perfectly spherical balls of dough when baked resemble rounded domes when removed from the oven. For the best holiday cookie plate presentation of your hand-shaped cookies, attempt to make them all uniform in size and shape (although when they are not, they will be just as much appreciated!). For the tenderest cookies, handle the dough as little as possible.
Cinnamon shares center stage in the classic ginger snap.
A snowball/teacake-type cookie with a peppermint filling.
Chewy cinnamon-sugar cookie stuffed with chocolate-hazelnut spread for a gooey chocolate center.
A melt-in-your-mouth shortbread topped or sandwiched with cream cheese or buttercream frosting.
Traditional in Spain and France, these easy cookies are made with puff pastry.
Crisp on the outside, soft in the middle, and taste like a Thin Mint cookie.
The classic snowball cookie for cashew lovers.
No-bake, chocolate-dipped peanut butter balls traditional in the state of Ohio.
Dutch filled cookie with a spicy gingerbread dough and an almond paste filling.