Ready for one more day of baking cookies?

Anise Seed CookiesI dared myself to make a frosted cookie, and there was nothing to be afraid of. In fact, this one was quite delicious. The dough for “Aunt Clara’s Anise Seed Cookies,” from Food52, needed to be chilled for more than an hour. Anise seeds should play a bigger role in my life. That licorice flavor is so appealing.

I rolled out this chilled dough and cut Hanukkah shapes: dreidels and Stars of David. After baking, I frosted them. Like I said, these were very tasty.

Lemon Poppyseed CookiesMy next two-step cookie was the “Lemon Poppyseed Cookie,” from Anecdotes and Apple Cores. It’s a thumbprint with a dollop of homemade lemon curd. I couldn’t resist its charm. The dough needs to be chilled before baking. My thumbprints puffed up quite a bit in the oven, but I dealt with it.

How’s that lemon curd, you ask? Quite thrilling, I answer. Patiently stir the lemon sugar, butter, eggs, lemon juice, and salt in a saucepan until it thickens. That deep yellow color is given to you by the eggs. Refrigerate it before you add a dollop to the top of each cooled cookie. Nice.

Peanut Butter Crunch CookiesNext is a “drop and bake” cookie, indulging in the cookie world of peanut butter and all it provides.

The “Peanut Butter Crunch Cookies,” from the November 2014 issue of Cooking Light, won me by using a triple punch: peanut butter, Puffins cereal, and dry-roasted peanuts, then finishing with a drizzle of melted peanut butter.

Wow! That’s a hit. Serious. No fooling around.

Sea Salt & Thyme Chocolate ChipThen, my last cookie shout came from the “Sea Salt and Thyme Chocolate Chip Cookies,” from The Gingered Whisk. It’s a ridiculous cookie, bewitching. First bite makes you ask why; second bite makes you ask why not. Yep, that’s thyme. And yep, that’s coarse sea salt.

That’s it for my year-end cookies, 2014. Fun stuff.