New Holiday Cookie Recipes

This year for Christmas, I was once again attempting to shake things up and try something new. It was a busy month at work, so a lot of the traditional cookies I would normally make (Rum-flavored sugar cookies, Mexican wedding cookies and others) did not happen in 2008. Along with the traditional molasses spice cookies (somehow, these always get made...), I decided to make a type of "holiday" rugelach. Having never before attempted these beautiful Jewish cookies, I turned to Ina Garten, whose recipes, while heavy on the butter, have never failed me.

Ina's recipe for rugelach (http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe/index.html) is very easy-to-follow. I substituted a mixture of chopped pecans, dried cranberries and raisins for her walnut/raisin mixture to make them more "Christmas-like". Be forewarned - these cookies are not for the beginner! The recipe involves chilling dough, rolling out dough and carefully assembling the cookies with their filling. The result is very rewarding - a tender, not-too-sweet cookie that practically melts in your mouth. These cookies received rave reviews from family and friends alike. Definitely a keeper!

Pumpkin and Chocolate - A New Classic Pairing

There is something mysteriously sublime about the unlikely combination of pumpkin and chocolate in desserts. The earthy, warm qualities of pumpkin echoed by fragrant spices of cinnamon and nutmeg is the perfect foil for dark chocolate. She sharpness of the chocolate contrasts so beautifully with the homey pumpkin flavors, making this pairing seem classic yet extremely modern at the same time.

These soft, cake-like pumpkin chocolate chip cookies really hit the spot in the fall when you no longer crave light fruit desserts and ice creams. They are easy-to-make and extremely addictive. Here is the recipe:

Pumpkin Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1 1/2 t ground cinnamon
1/4 t allspice
1/8 t ground cloves
1/2 t nutmeg, freshly grated
1/2 t salt
1 c granulated sugar
1/2 c light brown sugar
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1 egg
1 t vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 F and lightly grease baking sheets.

Combine flour, baking soda, baking powder, spices and salt in a medium prep bowl. In a separate large bowl, cream the butter with the sugars until light and fluffy. Add pumpkin, egg and vanilla and mix until smooth. Slowly beat in dry ingredients until just blended. Fold in chocolate chips.

Using a cookie scoop or tablespoon, drop walnut-sized spoonfuls of dough onto baking sheets.

Bake cookies for about 15 minutes. Cool slightly on baking sheets and transfer to wire racks to cool.

Makes about 30 large cookies