Sweet! Cookies and confections to complement the holidays

Sugar sprinkles are pretty, but they generally don’t taste like much. So when we created these delicious holiday butter cookies, we decided to experiment with colorful decorations that taste as good as they look.

Our solution? Freeze-dried fruit. You’ll find a wide variety in either the produce or dry goods sections of the grocer. Buy a variety of fruits for a rainbow of colors. Strawberries, raspberries, mango, pineapple and blueberries are particularly nice. Then you just crush any larger pieces and sprinkle them over the glazed cookies. Instant color. Big flavor.

RAINBOW BUTTER COOKIES

Start to finish: 45 minutes plus chilling

Makes 60 cookies

1 cup (2 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

2 teaspoons vanilla extract

1/2 teaspoon table salt

1/4 teaspoon baking powder

2 egg yolks

1 3/4 cups all-purpose flour

2 1/4 cups powdered sugar

1/4 cup milk

2 tablespoons corn syrup

Freeze-dried fruit (such as strawberries, mangos, pineapple or blueberries), coarsely crushed

In the bowl of a stand mixer, beat together the butter, sugar, vanilla, salt and baking powder until light and fluffy. Add the egg yolks, one at a time, scraping down the bowl between additions. Stir in the flour just until well mixed.

Set 2 sheets of waxed paper on the counter, then scoop half the dough onto each. Using slightly moistened hands and the paper to help, form the dough into logs about 2 inches in diameter and 8 inches long. Wrap the paper around the dough. Smooth the paper and twist the ends. Refrigerate for 2 hours.

Heat the oven to 350 F. Line 2 baking sheets with kitchen parchment paper.

Unwrap 1 log of dough and slice into scant 1/4-inch-thick rounds. Turning the log as you cut it will help to keep the round shape.

Arrange the on the prepared pans, leaving 1 inch between the cookies. Bake for 9 to 11 minutes, or until just starting to turn golden around the edges. Allow to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling. Repeat with the remainder of the dough.

Once the cookies are cool, make the glaze. In a small bowl, stir together the powdered sugar, milk and corn syrup. Spoon or pipe a small amount of glaze over the tops of each cookie, then immediately sprinkle with the crushed fruit pieces. Allow to set up completely, then store in an airtight container at room temperature for 1 week.

Nutrition information per serving: 70 calories; 30 calories from fat (43 percent of total calories); 3.5 g fat (2 g saturated; 0 g trans fats); 15 mg cholesterol; 20 mg sodium; 10 g carbohydrate; 0 g fiber; 7 g sugar; 1 g protein.

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Brigadeiros are a classic Brazilian truffle-like confection that traditionally blends the flavors of chocolate and caramel. We love these easy no-bake treats, so we decided to update them with the more traditional holiday flavors of gingerbread, mocha and molasses. These brigadeiros also make great gifts, as they are easily made ahead and refrigerated for several weeks.

MOCHA GINGERBREAD BRIGADEIROS

Start to finish: 45 minutes

Makes 36 cookies

1 tablespoon butter, plus more for buttering hands and bowl

14-ounce can sweetened condensed milk

1/4 cup cocoa powder

1 tablespoon instant coffee powder

1 tablespoon molasses

1 tablespoon grated fresh ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 cup finely chopped crystallized ginger

Crushed gingerbread cookies or chopped pistachios

Use a bit of butter to coat the inside of a medium bowl.

In a medium saucepan over medium, combine the sweetened condensed milk, cocoa powder, 1 tablespoon of butter, the instant coffee, molasses, ginger, cinnamon and cloves. Cook, stirring constantly, for 10- to 12 minutes, or until thickened. The mixture should hold a line when you drag your spoon through it. Stir in the crystallized ginger, then pour into the buttered bowl and allow to cool.

Once the mixture is cool, use buttered hands to roll the mixture into 3/4-inch balls, then roll through the crushed gingerbread or pistachios. Serve in small cupcake papers. Can be refrigerated for 3 weeks in a tightly sealed contained.

Nutrition information per cookie: 60 calories; 15 calories from fat (25 percent of total calories); 2 g fat (1 g saturated; 0 g trans fats); 5 mg cholesterol; 25 mg sodium; 9 g carbohydrate; 0 g fiber; 7 g sugar; 1 g protein.

• • •

These spiced maple-chestnut clusters aren’t just delicious holiday cookies. They also are your perfect crowd pleaser holiday cookie. Why a crowd pleaser? Because they are the sort of cookie you can serve to nearly anyone who comes to your house. As in, they are both vegan and gluten-free. Don’t roll your eyes. They also happen to be delicious enough to serve to anyone, even lovers of all things dairy and gluteny.

SPICED MAPLE-CHESTNUT CLUSTERS

Start to finish: 30 minutes

Makes 36 cookies

Two 5.2-ounce packages peeled chestnuts

1 teaspoon cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon table salt

6 tablespoons maple syrup

1/2 cup toasted pepitas (hulled pumpkin seeds)

1/2 cup chopped bittersweet chocolate

1/2 cup dried cranberries

1/4 cup chopped crystallized ginger

Coarse sugar or red sanding sugar

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a food processor, pulse the chestnuts, cinnamon, ginger, cloves, nutmeg and salt until the chestnuts are finely chopped. Transfer to a bowl and mix in the maple syrup, then add the pepitas, bittersweet chocolate, cranberries and crystallized ginger. Mix well, using your hands if necessary. Roll the mixture by the tablespoonful into 1 inch balls, rolling each in your choice of sugar before arranging on the prepared baking sheet. Repeat until all the mixture is used up.

Bake for 10 minutes, then allow to fully cool on the pan. Store in an airtight container at room temperature for 1 week.

Nutrition information per serving: 60 calories; 20 calories from fat (33 percent of total calories); 2 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 15 mg sodium; 9 g carbohydrate; 1 g fiber; 5 g sugar; 1 g protein.

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We love warming spices around the holidays, which is one of the reasons we love to sip hot chai this time of year.

But chai isn’t just for sipping. The rich, earthy flavors of this Indian spice blend also make great cookies. And that’s what inspired us to stir them into this simple recipe for meringue. You could dollop the meringue into individual portions on the baking sheet, but we love the rustic appeal of doing it as one large sheet that then is broken and cracked into individual portions.

This recipe also is incredibly versatile. If you don’t like chai, substitute a few drops of peppermint extract. And if coconut isn’t your thing, leave it out and top the meringue with chopped nuts.

COCONUT-CHAI MERINGUE BREAKAWAY

Start to finish: 2 1/2 hours (30 minutes active)

Makes 16 cookies

4 green cardamom pods

2 star anise

2 whole cloves

Pinch of fennel seeds

1/4 teaspoon grated nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon ground dry ginger

2 teaspoons hot water

2 teaspoons honey

Hefty pinch of saffron

4 egg whites

1/4 teaspoon cream of tartar

Pinch of salt

3/4 cup sugar

2/3 cup unsweetened shredded coconut

Heat the oven to 200 F. Line a baking sheet with kitchen parchment.

Break open the cardamom pods, placing the seeds in a mortar or a spice grinder and discarding the shells. Add the seeds from the star anise, discarding the star shell. Add the cloves and fennel. Pound with a pestle or grind until you have a powder. Stir in the nutmeg, pepper and ginger. Set aside.

In a small bowl or cup, combine the hot water, honey and saffron, smashing the saffron with the back of a spoon. Set aside.

In a large bowl use an electric mixer to beat the egg whites, cream of tartar and salt until very foamy. About 1 tablespoon at a time, add the sugar while continuing to beat, beating until all of the sugar is incorporated. Continue to beat until thick and glossy peaks form, 5 to 7 minutes. Gently stir in the spice mixture and half of the coconut.

Spread the mixture onto the prepared baking sheet. Drop small dribbles of the saffron mixture onto the surface, then swirl with a butter knife or a toothpick to make bright yellow saffron-honey swirls. Sprinkle with the remaining coconut. Bake for 2 hours, or until dry. Allow to cool. Break into pieces and store in an airtight container at room temperature for about 1 week (if kept very dry and away from humidity).

Nutrition information per serving: 50 calories; 20 calories from fat (40 percent of total calories); 2 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 25 mg sodium; 8 g carbohydrate; 1 g fiber; 8 g sugar; 1 g protein.

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Like the idea of baking holiday cookies, but hate the mess and trouble of baking? These are the cookies for you.

This recipe lets you focus on the fun parts of making cookies — cutting out the shapes and decorating them. Instead of a classic cookie dough, we cut our cookies from flour tortillas, which then get brushed with melted butter and seasoned with a warming blend of cinnamon, cayenne, cocoa and sugar. Once baked, the cookies get a sweet lime juice glaze followed by a sprinkle with whatever candy decorations you like. Holiday cookies have never been so easy!

MEXICAN TORTILLA CUT OUTS

Start to finish: 30 minutes

Makes 48 cookies

1/2 cup granulated sugar

1/2 teaspoon cinnamon

Pinch of cayenne

2 teaspoons cocoa powder

Four 10-inch flour tortillas

1/2 cup (1 stick) unsalted butter, melted

1 tablespoon lime juice

1 tablespoon corn syrup

3/4 cup powdered sugar

Colored sugars and sprinkles, to decorate

Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

In a small bowl, stir together the sugar, cinnamon, cayenne and cocoa powder. Brush the tortillas liberally on both sides with the butter. Using 2-inch cookie cutters of your choice, cut out as many cookies from the tortillas as you can fit.

Sprinkle the cut tortillas all over on both sides with the sugar mixture, then arrange on the prepared baking sheet. Bake for 10 minutes, or until crisp. Allow to cool, then prepare the icing.

In a small bowl, stir together the lime juice, corn syrup and powdered sugar, adjusting the consistency with more sugar or a couple drops of additional lime juice as needed to make a thick glaze. Drizzle the glaze over the cookies, then sprinkle immediately with your choice of sprinkles or sugars. Allow to set up for several hours. Store in an airtight container at room temperature for 2 weeks.

Nutrition information per serving: 50 calories; 20 calories from fat (40 percent of total calories); 2.5 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 45 mg sodium; 7 g carbohydrate; 0 g fiber; 4 g sugar; 1 g protein.

• • •

Pumpkin bread isn’t a classic Italian dessert, but that didn’t stop us from turning it into delicious biscotti fit for dunking in your holiday lattes and cocoa.

The method is simple. You bake up a pretty traditional pumpkin bread, then let it cool before cutting it into slices. Then you arrange the slices on a wire rack and bake for a second time, drying and crisping the pumpkin bread into delicious biscotti. These cookies also make great gifts, as they keep well at room temperature for several weeks.

PUMPKIN BREAD BISCOTTI

Start to finish: 2 hours (30 minutes active)

Makes 40 cookies

1 cup pumpkin puree

2 eggs

3/4 cup vegetable or canola oil

1 tablespoon vanilla extract

3/4 cup granulated sugar

3/4 cup packed brown sugar

1/2 teaspoon kosher salt

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 cup chopped dark chocolate

1/2 cup toasted sliced almonds

Heat the oven to 350 F. Coat 2 standard loaf pans with cooking spray.

In a medium bowl, whisk together the pumpkin, eggs, oil, vanilla, both sugars, and the salt. Stir in the flour, baking soda and pumpkin pie spice just until well mixed. Divide the mixture between the 2 pans and bake for 30 to 40 minutes, or until a toothpick inserted at the center comes out clean. Leave the oven on.

Carefully transfer the pumpkin bread from the pans to a cooling rack and allow to cool. Once cooled, use a serrated knife to slice the loaves into thin slices, about 1/4 inch thick.

Working in batches if necessary, set a rack over a baking sheet. Arrange the pumpkin bread slices in a single layer on the rack. It’s fine if they touch. Bake for 15 to 20 minutes, or until almost crisp (they’ll finish crisping as they cool).

After the biscotti have cooled, melt the chocolate by microwaving in a small microwave-safe dish in 20 second intervals, stirring frequently. Drizzle over the biscotti, then sprinkle them with toasted almonds. Allow to set before transferring to an airtight container to store at room temperature for 2 weeks.

Nutrition information per serving: 120 calories; 60 calories from fat (50 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 60 mg sodium; 15 g carbohydrate; 1 g fiber; 10 g sugar; 2 g protein.