Cookies are a favorite any season and any day of the week, but especially at Christmas when they are dressed up in colorful icings and made into favorite characters such as snow men, gingerbread people, and Christmas trees, bells, etc.

Some favorites you might want to make this holiday season and munch on include the following recipes:

BUTTERY SPRITZ COOKIES

INGREDIENTS

1 cup butter, softened

1-1/4 cups confectioners’ sugar

1/2 teaspoon salt

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2-1/2 cups all-purpose flour

GLAZE:

1 cup confectioners’ sugar

2 to 3 tablespoons water

Colored sugar and sprinkles

DIRECTIONS

Preheat oven to 375°. In a large bowl, cream butter, confectioners’ sugar and salt until light and fluffy. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

In a small bowl, mix confectioners’ sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

TEST KITCHEN TIPS

• Melted chocolate candy coating may be used in place of confectioners’ sugar glaze; dip and decorate as directed.

• If the dough is sticky, chill it in the freezer for 10-15 minutes before loading it into the press.

PEPPERMINT STICK COOKIES

INGREDIENTS

1 cup unsalted butter, softened

1 cup sugar

1 large egg, room temperature

2 teaspoons mint extract

1/2 teaspoon vanilla extract

2-3/4 cups all-purpose flour

1/2 teaspoon salt

12 drops red food coloring

12 drops green food coloring

1-1/2 cups white baking chips

Crushed mint candies

DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well.

Set aside half the dough. Divide remaining dough in half; add green food coloring to 1 portion and red food coloring to the other. Cover dough separately. Refrigerate 1-2 hours or until easy to handle.

Preheat oven to 350°. Divide green and red dough into 24 portions each. Divide plain dough into 48 portions. Roll each into a 4-inch rope. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets.

Bake 10-12 minutes or until set. Cool 2 minutes before carefully removing from pans to wire racks to cool completely.

In a microwave, melt white chips; stir until smooth. Dip cookie ends into melted chips; allow excess to drip off. Sprinkle with crushed candies and place on waxed paper. Let stand until set. Store in an airtight container.

RUM BALLS

INGREDIENTS

2-1/2 cups crushed vanilla wafers (about 75 wafers)

1 cup ground pecans

1 cup confectioners’ sugar

2 tablespoons plus 2 teaspoons baking cocoa

1/4 cup rum

3 tablespoons honey

2 tablespoons water

Additional confectioners’ sugar or crushed vanilla wafers

DIRECTIONS

Mix together wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-inch balls. Roll in additional confectioners’ sugar or wafer crumbs. Store in an airtight container.

TEST KITCHEN TIPS

• Make these ahead to allow the flavors to meld together. Substitute flavored vodka in place of rum.

• Roll half of the rum balls in powdered sugar and the other half in crushed vanilla wafers for texture and visual appeal.

YUMMY CRACKER SNACKS

INGREDIENTS

96 Ritz crackers

1 cup creamy peanut butter

1 cup marshmallow creme

2 pounds milk chocolate candy coating, melted

Holiday sprinkles, optional

DIRECTIONS

Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.

Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.

CHOCOLATE FUDGE

PEANUT BUTTER COOKIES

INGREDIENTS

2 cans (16 ounces each) chocolate fudge frosting, divided

1 large egg

1 cup chunky peanut butter

1-1/2 cups all-purpose flour

Sugar

DIRECTIONS

Preheat oven to 375°. Reserve one can plus 1/3 cup frosting for topping cookies. In a large bowl, mix egg, peanut butter and remaining frosting until blended. Stir in flour just until moistened.

Drop dough by rounded tablespoonfuls 2 inch apart onto greased baking sheets. Flatten with a fork dipped in sugar.

Bake 7-9 minutes or until set. Remove from pans to wire racks to cool completely. Spread with reserved frosting.