It's The Cookie Issue

 Cookies are a part of the Christmas tradition as the Christmas tree and presents. The question is which ones to make. Do you go with something different and fun or classic and comforting? Not to worry. the New York Times Food section has come out with an extensive array of good and delicious cookie recipes.

It was the highlight of today's weekly Food section. Many regular contributors have contributed , giving us some interesting recipes that will sure to be family favorites.There are six pages of great cookies, perfect for a holiday dessert table or any party . There are even savory ones, perfect for charcuterie boards and cocktails. One is a cheddar cheese coin from Kay Chun that is a baked blend of Cheddar, Parmesan, scallions and butter. Imagine this holding bruschetta or devilled ham.  Ali Slagle created a savory mixed nut shortbread rife with mixed salted nuts. There is some sweetness with sugar added but there is also rosemary and cayenne to give it kick. Eric Kim gives us a yummy version of the M&M cookie, perfect with warm milk on a snowy day.Melissa Clark explores butter spritz cookies made richer with the addition of almond extract and almond flour. Nicole Carpino Frasco withe the help of Margeaux Laskey reimagines her nonna's tricolore squares , those multicolor cake like gems that are robed in dark chocolate.Genevieve Ko makes a mean peanut butter cookie, enhanced with peanut butter chips. Jerrelle Guy's creates a homey , tastier version of iced oatmeal cookies zinged up with cinnamon and pumpkin pie spice.

Of course there are spins on classics. Melissa Clark reimagines melt in your mouth rugelach with a chocolate banka filling with a crumbly fudge. Those holiday classics thumbprint cookies get an redoing thanks to Yossy Arefi's addition of tahini to the cookie dough and filled with dulce de leche. Gingerbread get a rehaul with Sohla El-Waylly's recipe that gets zinged up with freshly ground pepper. It's also rich and buttery thanks to the addition of fourteen tablespoons of butter. Nina Donabian gives us Finnish gingerbread man coated with a crunchy raw sugar. Biscotti and swirl cookies also are here. Jerrelle Guy  creates her biscotti with a dark chocolate coating and a spicy blend of cardamon , cloves, nut meg and cinnamon. The swirl cookies have hibiscus and ginger as the main flavors in Yewande Kemolafe's version. Great pastry chef and baker Dorie Greenspan has a more candy like concoction that 's more candy. There are also fruity treats  such as Samantha Severinetne ;'s fig and cherry pies and Sohla El-Wally's fruity meltaways spiked with freeze dried berries. want pure chocolate instead? Then try Vaughn Vreeland's mint brownie cookies,

These are just some of the cookies from the Food section cookie issue.They are classic and reimagined. Try them and add them to your arsenal of holiday cookie recipes.

The Perfect Cookie Box

 One of the best gifts to give this holiday season is a box of homemade cookies. These are perfect because you don't really have to leave your home and you can put your baking skills to good use. It also means you care for those around you when you can't be around them.

Melissa Clark offered this in her column in today's New York Times Food section. She has been creating cookie boxes for a long time and avows that they really do make great gifts. It's also a fun gift , with the recipient enjoying a wide range of flavors and textures Before you start she does recommend creating a cookie box log with a list of what you made, what worked and what didn't. She has other suggestions about how to create the perfect sweet gift.Variety is the key to success. Have different kinds , form gingerbread to shortbreads to a cookie with chocolate.. Something sparkly and colorful is a must. Ms. Clark throws in a recipe for gingerbread cookies topped with a royal icing and shimmery sparkles. Also have cookies with a fruity or jammy note to them. Crunch is also important. Think shortbreads or almond snowballs. Chocolate is a definite must. Another must  are boozy treats for adults. Whip up some rum or brandy balls, brandy snaps or even miniature fruitcakes. Anything made with alcohol is a plus because the heady stuff helps preserve them for weeks. Also present these treats in a nice box too. I would add some chocolates or mini candy canes too.

Ms. Clark gives an excellent array of cookie recipes. I definitely want to bake her traditional spritz cookies, those made with a cookie press. She gives them more flavor with the addition of lemon or orange zest and/or cardamon and cinnamon. Another must bake are her cornmeal lime shortbread fans. This is not the traditional Scottish shortbreads but one made with cornmeal and drizzled with a lime juice glaze. There is the traditional gingerbread, but zinged up with colorful icing and decorations. Peanut butter and jelly lovers will go mad for the honey roasted peanut thumbprints with the well of Concord grape jam in the middle. For a more delicate flavor , bake toasted almond snowballs livened up with brandy, pastis or ouzo. The texture is melt in your mouth , thanks to the almond flour used. Chocolate lovers will most certainly gobble up the black and white brownies made with both white and dark chocolate and dusted with Malden sea salt. Another chocolate lover's dream is a box of fudgy bourbon balls which are no bake - an absolute plus. For a true flavor explosion bake Ms. Clark's cherry rugelach with cardamon. The filling is a yummy mix of cherries and chopped walnuts spiked with cardamon and cinnamon. The cookie is made with cream cheese for a lovely flaky texture.

A cookie box filled with homemade treats is a sure winner for gift giving. It's also a fun way to show off your baking skills to those around you. Create a box of favorites , full of love and home baked goodness.  It's truly a sweet gift.