Coffee Hazelnut ChifferiWelcome to cookie time! I’ve increased my output this year, making 21 different cookies. It’s a CamilleCooks record. So much butter and sugar and eggs.

I toasted various nuts and whipped egg whites into stiff peaks. I made pomegranate jam and browned butter. I melted chocolate and crushed candy canes. So much, so incredible. Let me show you.

First, the “Coffee Hazelnut Chifferi,” from Fine Cooking. Hearts raced with this one. It’s a delicate, sweet cookie, strong with hazelnuts. After toasting and skinning and cooling the nuts, you get to grind them into a fine meal. The dough must chill for a few hours. Then, you roll and shape these by hand. These were a great victory.

Candy Cane Crinkle CookiesNext, the “Candy Cane Crinkle Cookies,” from The Slow Roasted Italian. These need room-temperature butter and eggs, so plan for that.

I crushed my candy canes in the food processor, because that’s far easier than the plastic-bag method.

Everything is straightforward, in the stand mixer. Roll dough balls in powdered sugar, then bake.Confetti Sprinkle Sugar Cookies

Another cookie asking for room-temperature butter is the “Confetti Sprinkle Sugar Cookie,” from Annie’s Eats.

I always need to make a cookie with sprinkles at this time of year, so I chose this oldie-but-goodie.

It’s easy to make and is a pleasure to reach for and eat.

Lemon-Lime Basil Shortbread Cookies


Next, I pitched a curve ball with the “Lemon-Lime Basil Shortbread Cookies,” from Bön Appetit. I was enticed by the non-typical ingredients. Powdered sugar instead of granulated sugar. Basil! And lots of lemon and lime zest.

I did sprinkle the tops with sanding sugar, because it sparkles. These will wow everybody.

Tahini CookiesAnd speaking of “non-typical,” I’ll keep going.

I also made the “Tahini Cookies,” from Bön Appetit, which asked for more of that powdered sugar, toasted pine nuts, and black sesame seeds.

The tahini is present and powerful and winning.

Fudgy Chocolate Cookies with Candied Ginger


Next, a sleeper cookie in the form of “Fudgy Chocolate Cookies with Candied Ginger,” from Vegan Richa. I’ve been buzzed about candied ginger for some time now, and was eager to use it in some cookies.

I also wanted to make an honest attempt at a vegan cookie -- meaning no eggs or butter.

This cookie includes a proud mix of maple syrup and almond butter and cocoa powder and almond meal. It’s delicious! Candied ginger is such a kick.

To keep the vegan ball bouncing(!), I also mixed together the “Toasted Coconut Balls,” from the same Vegan Richa site. Admittedly, these are not cookies and are not baked. They are sweet and they are balls and so I convinced myself to make them.

Toasted Coconut BallsNotice how it’s all about coconut, here: dried coconut (which I toasted myself on a flat pan in the oven), coconut milk, coconut sugar. It becomes a big, gloppy mess in a pot on the stove top.

Frustrated with this wetness, I was clever enough to set the balls in the freezer, where I made them rock-hard after a few hours. Now, these became frozen coconut balls. OK! No apologies.

Let’s take a breath. I’ll post my next seven cookies here soon. Stay tuned.