25 holiday cookie recipes
From thumbprints to exotic shortbread, our collection of holiday cookie recipes has something for everyone. This year, we've highlighted the handiwork of bakers with local connections.
Chewy and dairy-free, this recipe is from Washington culinary historian and chef Amy Riolo.
A popular treat at Willow restaurant in Ballston, from executive pastry chef Kate Jansen. Any filling left over would taste great on a toasted bagel.
The flavors of lemon zest and thyme complement the fruit filling. These are from Washington baker Erica Skolnick, of Frenchie's Handmade Pastries.
Food editor Joe Yonan's take on a classic holiday cookie, with only 3 grams of fat each
A rich, satisfying bite is packed into these small squares, from Susan Wallace, executive pastry chef of BlackSalt in the Palisades.
Whisked! partners Stephanie Willis and Jenna Huntsberger add oomph to a basic recipe.
Roasted chickpea flour creates a distinct but tender texture in these Persian/Iranian cookies, from Washington cookbook author and cooking instructor Najmieh Batmanglij.
A fruity, crunchy, chewy treat, from Susan Wallace, executive pastry chef at BlackSalt restaurant in the Palisades.
Coconut adds a nutty taste to these cookies, which have a nice balance of crispy and chewy textures; from the mom of Washington Post staffer Twila Waddy.
Toasted coconut in the dough is the secret behind these treats from Whisked! partners Stephanie Willis and Jenna Huntsberger.
The liqueur adds sophistication to these soft cookies, from Mary Lee Montfort of Mary Lee's Desserts in Vienna.
Washington native Gail Dosik of OneToughCookie starts with a Cook's Illustrated recipe to build a whimsical, edible Christmas decoration.
These cookies are a favorite of "Top Chef Just Desserts" finalist Matthew Petersen, who serves them at CityZen and Sou'Wester.
These cookies are a traditional part of any Eastern European holiday celebration, from Washington cookbook author Carol Cutler.
These cookies have a subtle but complex flavor, and can be made with or without the glaze, from Kate Jansen, executive pastry chef at Willow restaurant in Ballston.
Change the colors of the candies inside to reflect the season, from Mary Lee Montfort of Mary Lee's Desserts in Vienna.
Food editor Joe Yonan ups the ante with almond butter, dried cherries and fleur de sel.
From Washington cookbook author Carol Cutler, these small treats get a flavor boost from orange-flavored liqueur and brandy.
A guaranteed crowd pleaser, from Whisked! partners Stephanie Willis and Jenna Huntsberger.
Use the freshest walnut oil to make these delicate, low-fat tuiles, from chef Michel Richard.
A favorite at Patisserie Poupon in Georgetown, these crisp, thin French cookies can be enjoyed with or without a chocolate coating.
These are bright-tasting and low-fat, with an orange buttercream, from Washington area cookbook author Nancy Baggett.
Washington native Gail Dosik of OneToughCookie shares her charming ways of creating edible holiday art; watch her demo at wapo.st/cookietrees.
An easy and festive drop cookie from Colleen O'Hanolan, pastry chef at the Clifton Inn in Charlottesville.
Washington area cookbook author Nancy Baggett's ode to favorite holiday flavors.
GRAPHIC: Cara Kelly - The Washington Post. Published Dec. 6, 2011.