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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Sometimes you want to make something from scratch or give something made from scratch, but you don't have the time. There are numerous convenience oriented products to choose from, but not all of them are worth the time or the money. The following snacks each would make fantastic gifts for those who are too busy to think let alone plan, but also would be appreciated by anyone who wants to elevate snacking to something practically homemade and 100% craveable.

479° Popcorn is hands down the tastiest popcorn I have ever eaten. The basic corn is good, but it's the unique and tantalizing flavors that will make you swoon. My favorite is the Madras Curry Coconut + Cashews, but I am dying to try the Ginger Sesame Caramel, and on the savory side, the Black Truffle + Cheddar and the Pimenton de La Vera which not only includes smoked Spanish paprika, but also the flavors of tomato and onion. The popcorn is fresh and vibrantly flavored and now you can make it to order. The latest offering from 479° Popcorn is a kit that includes:

• -32oz Multi-Colored, Organic Heirloom Popcorn, Shaman Blue, Yellow Topaz, Dakota Black, White Diamond
• -16.5oz La Tourangelle Organic, High-Oleic Sunflower Oil
• -4 Gourmet Salt & Sugar Blends
• -Toasted Coconut Sugar
• -Aromatic Curry Salt
• -Fiery Habanero Sugar
• -Roasted Onion Salt
• -10 Glossy Paper Popcorn Cones
• -Recipe Cards + Popcorn-Making Instructions + Pairing Suggestions

It's a whole lotta popcorn for $35. Fun for the whole dorm, but also a nice choice for moms, hostesses and movie fans everywhere.

Me & Goji is one of a number of companies offering you the option to customize your own granola or cereal mix. You choose the flavors and ingredients online and it arrives in your mailbox in a large handsome canister not long after.  After choosing a base, you can add various grains, fruits, spices, nut, seeds and more.  The multitude of ingredients they offer is staggering. They have everything you might expect and then exotic ingredients you might never have heard of, like goji, mulberry, and chia. You could create a blend for a friend, but why not let them choose? A gift certificate is the best way to go. Prices vary based on the ingredients you choose but the average price is about $12 and contains about 15 servings.

If you've ever tried cookie mixes you have probably found them to be disappointing. That won't be the case with The Lazy Baker. I've tried their Chocolate Chip and the Brown Sugar Pecan Shortbread and both were outstanding. They are easy to make, and require very few ingredients such as butter or eggs. They are pricey, but not compared to buying cookies at a bakery, and the cost of homemade - let's just say priceless. The cost is $9.99 per mix which makes at least two dozen cookies. Some of the cookies are made in a mini-muffin pan so make sure you or your intended gift recipient has one if you order either one of the shortbread style cookies. Other varieties include Oatmeal Cherry Raisin Spice and Double Chocolate Chip as well as a Holiday Gingerbread Cookie Kit.  They are available in stores or on Foodzie.

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Last week, we kicked off this year's Holiday Gift Guides with fun, inexpensive gift ideas.  Now it's time to kick things up a notch…

For the Host or Hostess

Serving pieces are always a great gift, no matter what the occasion. Every now and then though I come across a piece that I feel is extraordinary.  This Copper Finished Coffee Urn ($199) is sure to be the conversation piece at any soiree and just looks as if it will make the coffee taste better.  It holds up to 25 cups of coffee. - picked by Heather Jones

For the Dessert Lover

On last year's gift guide we talked about custom cereal. This year we're doing one better with custom ice cream, gelato, and sorbetto.  For $49.99 per ½ gallon you can go to the ecreamery website and create a custom design with some favorite flavors. The best part? You even get to name your custom flavor!  I think "Mom needs a day off" has a nice ring to it. - picked by Heather Jones  

For the Gamer

It seems video game designers have discovered that some gamers are also foodies. To answer that call there are a whole slew of video games out there for the foodie who likes a little virtual escape every now and then.

For the Nintendo Wii ($199) , the Food Network has Cook or Be Cooked ($39.99).  Cut, slice, and dice your way through over 30 recipes from the Food Network kitchens with Food Network experts Mory Thomas and Susie Fogelson watching you every step of the way.  I had the opportunity to try out the game and I was quite impressed with the graphics and attention to detail, this game wouldn't allow you to get away with any shortcuts or sloppy cooking. 

First designed for the Nintendo DS system ($129), and now available for the Wii as well,  Cooking Mama (starting at $19.99) was the precursor to Cooked or Be Cooked. Cooking Mama has a similar concept as the Food Network Game, rack up the points by preparing dishes accurately and in a timely fashion. Although, this game has a more of a "cartoon" look to it that turned me off a bit.  Plus, you don't have the benefit of Food Network execs coaching you along the way.  Still, the game is still lots of fun and quite addictive.  

Last but certainly not least, culinary renaissance man Jamie Oliver has also created a game for the Nintendo DS simply called What's Cooking ($19.99).  His game features a whole cookbook full of recipes that you have the option of preparing in ten different virtual kitchens. The concept is the same as the previous two games, but one thing I like about this one is that you can create your own original dishes and save them. What will they think of next? - picked by Heather Jones

For the Shutterbug

Do you know someone who wants to be the next YouTube sensation, The Next Food Network Star or is the Martin Scorsese of the family? If so, then this gift is perfect.  Pure Digital has produced the super easy to use Flip video cameras (starting at $149).  Take anywhere from 60 to 120 minutes of footage and upload it to your computer to edit and store. An HD version is available and the quality of the sound and picture is excellent (video camcorders have certainly come a long way).  I happen to own one of these and needless to say my girls have grown tired of me chasing after them with the camera in my hand - it's that much fun. - picked by Heather Jones
 
For the Wine & Spirit Lover

Every wine lover should own a Vinturi Red Wine Aerator. Pouring wine through this funnel-like contraption instantly aerates it, providing all the mellow benefits usually accomplished only by decanting for an hour or longer. (The wine also makes a conversation-provoking slurping sound as it travels through the channels of the funnel. I admit a perverse fascination with this noise.) The Vinturi costs around $40, and is also available at many housewares stores and wine shops. To round out your gift, purchase a couple of nice wine glasses or a good corkscrew (I like the original Screwpull). If there is a klutz on your gift list, include a reliable stain remover, like Wine Away) - picked by Peggy Fallon

For the Jewelry Lover

I have been a fan of the charm bracelet ever since I was gifted that iconic Tiffany charm bracelet nearly 15 years ago. Rembrandt Charms has the largest assortment of charms in the country; any charm you can think of they have it.  You can go online and choose from the many pre-made charm bracelets or customize your own to give a personalized charm bracelet that is a cut above the rest.   I created this custom design ($204) with a mixer, chef hat, wine bottle, colander, spatula and cookbook that is sure to delight the foodie in your life. - picked by Heather Jones

For the Kitchen

I know people that have more than one Christmas tree in their house.  But, I admit that for a long time I didn't get it; no matter how lovely they looked why would you need two? Then again, I never had a house large enough that a second tree would even seem remotely appropriate. This year, however, I am contemplating putting a small second tree in my kitchen. A holiday centerpiece of sorts if you will.  At some point, I realized what an awesome gift idea it would be to give someone a small, fully decorated, food themed second tree.  A small 1 or 2 ft tree brimming with sparkly food-centric ornaments is sure to bring a smile to your favorite foodies face.  I have given ornaments for gifts over the years and in the past some of the "food" themed ones have been pretty cheesy, to say the least, but my how things have changed...   Crate & Barrel has a cute silver tea kettle and a set of cocktail themed ornaments that are a must have. Other neat food themed ornaments can be found at Sur La Table, Christmas Mouse, Gumps, and Ornaments 2 Remember which has a glass seed packet ornament perfect on its own for that Foodie/Gardener in your life.

For kitchen appliances, I'd vote a handheld blender almost more important than a food processor. It's the easiest way to whirl soups smooth, blend smoothies, and even mash potatoes. The Cuisinart Smart Stick ($49.95) also has a whisk and chopper attachment.  A cordless rechargeable version is available for ($79.95). - picked by Rosemary Mark

For the Foodie's Foodie

Let's face it, during the holidays the last thing we need is another edible gift (though I'd never turn one down). But staring at several boxes of cookies can seem daunting to those of us trying to watch what we eat. Thank goodness for current fragrance trends that incorporate spices and cooking ingredients into colognes, perfumes, and lotions. Yes, some smell like an overzealous baker's worst mistake, but many boutique and high-end fragrance lines know how to seduce us (and hopefully) others. Jo Malone's line is synonymous with delicious smelling colognes and bath and body fragrances. Give one bottle away and keep the other when you're too tired to cook, but still want to entice that special someone.  - picked by Sophia Markoulakis

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Written by Judy Bart Kancigor

Photography: Jon Edwards. Food styling: Food Fanatics

Available at Amazon.com

Cookin' for Love Malaysian Latkes

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 1/2 cup chopped cashews or peanuts
• 1/4 cup chopped mint or flat-leaf parsley or a combination
• 1/4 cup finely chopped sweet red pepper
• 2 tablespoons finely chopped jalapeno pepper (veins and seeds removed)
• 2 teaspoons freshly grated ginger
• 1 1/2 to 2 teaspoons salt, or to taste (see note)
• 1 teaspoon curry powder
• 2 large eggs
• 2 large baking potatoes (12 ounces each), peeled and cut into wedges
• 1 medium onion (6 ounces), coarsely chopped
• 1/4 cup all-purpose flour
• Vegetable oil for frying
  

1. Combine the nuts, mint, peppers, ginger, salt, curry powder and eggs in a large bowl.

2. In a food processor with the shredding disk attached, shred the potatoes and onions together and drain well in several changes of ink-free paper towels. Squeeze to release as much liquid as possible. Add the potatoes and onions to the egg mixture and combine well. Stir in the flour.

3. In a large, heavy skillet, heat enough oil to cover the bottom of the pan on medium-high heat. When the oil is quite hot but not smoking, add a scant 1/4 cup batter per latke and flatten with a fork. Fry only as many patties as will fit without crowding. Cook on one side until crisp and brown, about 2-3 minutes. Turn over and repeat. Remove the patties to paper towels to absorb excess oil. Serve with yogurt mixed with chopped cucumbers and salt and cumin seeds to taste.

Makes 24 latkes

Note: To taste the potato mixture (or any mixture containing raw eggs), microwave a teaspoon or two until cooked through, 10 seconds or so, depending on size and strength of the microwave.

(Cacik) Minty Cucumber Yogurt Dip

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 1 English (hothouse) cucumber
• Kosher (coarse) salt
• 2 cups plain yogurt
• 1 to 2 teaspoons crushed garlic
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons crushed dried mint leaves
• 1 teaspoon toasted cumin seeds

1. Grate the cucumber coarsely into a colander. Sprinkle generously with salt, and allow to stand for 15 to 20 minutes. Then rinse off the salt and let drain.

2. Combine the yogurt, garlic, olive oil, dried mint, cumin seeds, and salt to taste in a bowl, and whisk until smooth and creamy.

3.  Pat the cucumbers dry, and combine them with the yogurt mixture. Taste and adjust the salt. Cover, and chill for at least 1 hour.  

Trude's German Apple-Cinnamon Pancakes

From "Cooking Jewish: 532 Great Recipes from the Rabinowitz Family" by Judy Bart Kancigor, (Workman, 2007)

• 2 large eggs
• 1/4 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher (coarse) salt
• 1 teaspoon baking powder
• 1 teaspoon pure vanilla extract
• 1/2 cup orange juice
• 3/4 cup all-purpose flour
• 3 cups chopped peeled tart apples (about 6 medium-size apples; see Note)
• Vegetable oil, for frying
• Cinnamon-sugar, for garnish
  

1. Beat the eggs with an electric mixer on high speed until light and lemon-colored, about 2 minutes. Reduce the speed to medium-high and blend in the sugar, cinnamon, salt, baking powder, and vanilla. Beat in the orange juice. Then beat in the flour until blended. Stir in the apples.

2. Pour oil to a depth of about 1/2 inch in a large skillet, and heat it over medium-high heat until very hot but not smoking. Drop the batter, about 2 tablespoons at a time, into the hot oil. Fry until golden, about 2 minutes for the first side, 1 minute for the second side. Do not crowd the skillet, and be sure the oil is very hot when you add the batter so the pancakes don't get soggy.

3. Sprinkle cinnamon-sugar over the pancakes and serve immediately, or keep them warm in a preheated 200°F oven for up to 15 minutes.

Makes 24

Note:  Peter likes to slice the apples thin and then chop them.

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