Buttery Almond Thumbprint Cookies

Every year magazines publish some variation of this cookie, but in my opinion none compare to these little gems. I've been tweaking this recipe for over 30 years, and as far as I'm concerned, this is about as good as it gets.

• 2 sticks plus 5 tablespoons unsalted butter (about 10 1/2 ounces total), softened
• 2/3 cup granulated sugar
• 4 large eggs, separated
• 2 teaspoons pure almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 2 cups (8 ounces) sliced almonds, coarsely chopped
• 1 cup seedless raspberry jam (or other seedless jam or jelly)

1. Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper and set aside.

2. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, 3 to 4 minutes. Mix in the egg yolks, one at a time, until well blended. Beat in the almond extract.

3. Sift the flour and salt together and gradually mix into butter mixture just until incorporated. Do not over-mix. Shape rounded tablespoons of the dough into 1-inch balls.

4. Beat the egg whites with a whisk or fork until foamy. Set the nuts on a plate or sheet of wax paper. Dip each ball of dough into the egg whites; then roll in chopped nuts to coat. Place the balls 1 1/2 inches apart on the prepared cookie sheets. Gently press your thumb into the center of each ball, forming an indentation.

5. Bake until the cookies are just set and golden at the edges, 15 to 20 minutes. Let cookies cool on the cookie sheet for 2-3 minutes. If any of the centers have puffed up during baking, use the rounded end of a wooden spoon handle to press them back down. Transfer the cookies to a wire rack to cool completely.

6. Pipe or spoon a scant teaspoon of jam into the center of each cookie. Store in an airtight container for several days, or freeze; separating each layer of cookies with wax or parchment paper.

Makes about 6 dozen.

Brown Sugar-Ginger Shortbread

This is my go-to cookie; the one I throw together when I don't feel like thinking-let alone going to the grocery store. It perfumes the house as it bakes; and also makes a great last-minute gift. Just be sure to use best-quality ground ginger-I like Penzeys Powdered China #1.

I prefer this shortbread slightly chewy in the center. If you want it to be crisp all the way through, bake 5-10 minutes longer.

• 2 cups all-purpose flour
• 1 cup (packed) dark or light brown sugar
• 1 tablespoon ground ginger
• 1/4 teaspoon salt
• 2 sticks (8 ounces) unsalted butter, cut into pieces, softened slightly

1. Preheat the oven to 325 degrees. In a food processor, combine the flour, brown sugar, ginger, and salt. Pulse several times until well blended. Add the butter and process until the mixture resembles coarse meal; do not over-process. Turn out the dough.

2. Pat the dough evenly over the bottom of an ungreased 10-inch tart pan or springform pan with a removable bottom. Pierce the surface every 2 inches with the tines of a fork; then press the tines around the edge to form a decorative border.

3. Bake until the shortbread is lightly browned at the edges and the center is firm to the touch, about 1 hour. While still warm, carefully remove the sides of the pan and score the shortbread into thin wedges. Let cool to room temperature before cutting and serving. Store airtight up to 5 days; freeze for longer storage.

Makes 12 to 16 pieces.

Bourbon Balls

Whoever said kids should get all the holiday treats? Here's one for the grown-ups.
Again, variations of these boozy orbs abound; but I stand by my tried and true recipe.

Technically these are a confection rather than a cookie, since they are not baked. And okay, they're also a little tacky…but everyone loves them.

If I'm feeling generous, I pile them into small French glass canning jars and tie with tartan plaid ribbons for gifts. Just be sure to make them a few days before serving, to let the flavors mellow.

• 1 1/2 cups powdered (confectioners') sugar, plus extra for rolling
• 3 tablespoons unsweetened cocoa powder
• 1 box (about 11 or 12 ounces) vanilla wafers
• 1 1/2 cups finely chopped toasted pecans or walnuts (about 6 ounces)
• 1/2 cup bourbon whisky* (I use Maker's Mark®)
• 1/4 cup light or dark corn syrup

1. Into a medium bowl, sift together the 1 1/2 cups powdered sugar and the cocoa powder.

2. In a food processor or blender, working in batches if needed, process the vanilla wafers into fine crumbs. Stir the crumbs and the pecans into the powdered sugar mixture.

3. Pour in the bourbon and corn syrup; then mix well until the dry ingredients are evenly moistened.

4. Form the mixture into compact 3/4-inch balls; then roll in powdered sugar to coat. Refrigerate in an airtight container. These will last as long as your will power permits. Makes about 5 1/2 dozen.

* For variation, substitute a good dark rum or brandy

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