Christmas is definitely the season for baking. And, to help you get a head start on your holiday treats, this week I’m featuring some favorite cookie recipes. So whether you like balls or bars, cut-outs or traditional, this column is for you. Kris Kringle Balls are chocolately cherry balls of goodness. Candy Bar Cookies are rich, buttery treats with caramel, nuts and oatmeal. With oatmeal, that means they’re good for you, right? Butterscotch Gingerbread is a fun project with kids. Plus, it tastes better than the traditional. And, finally, Cowboy Cookies are a Laura Bush family holiday classic. Happy eating!

Kris Kringle Balls

1/2 C. margarine
1/2 C. brown sugar
1 tsp. vanilla
1-1/2 C. flour
1/8 tsp. salt
20 to 25 maraschino cherries
2 T. maraschino cherry juice
20 to 25 chocolate chips , plus 1 cup chocolate chips

Preheat oven to 350° F. Cream sugar and margarine well. Add vanilla, flour and salt. Mix well. If the dough seems dry, add up to 2 tablespoons of the maraschino cherry juice. Stuff each cherry with a chocolate chip, then wrap in 1 teaspoon dough. Bake on ungreased cookie sheet for 12 to 15 minutes. Cool. Melt 1 cup chocolate chips in the top of a double boiler over low heat or in the microwave, and dip top of cookies in melted chocolate.

Candy Bar Cookies

1 14-oz. package caramel candies, unwrapped
1/3 C. milk
2 C. all purpose flour
2 C quick-cooking oats
1-1/2 C. packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 large egg
1 C. butter, softened
1 6-oz. pkg. semisweet chocolate chips
1 C. chopped dry roasted peanuts

Pre-heat oven to 350° F. Grease a 13 x 9 x 2-inch baking pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of the crumbly mixture in pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20 to 25 minutes. Cool 30 minutes. Loosen edges from sides of pan; cool completely. Cut into 2 x 1- inch bars.

Butterscotch Gingerbread

1 small box butterscotch pudding mix (cook & serve)
1/2 C. butter, softened
1/2 C. brown sugar
1 egg
1 1/2 C. flour
1 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. baking soda
decorations or icing

Preheat oven to 350°. Cream pudding mix, butter and brown sugar in a mixing bowl. Beat egg in. Add dry ingredients and mix until blended. Roll out on floured board and cut with cookie cutters. Add candy buttons, cinnamon candy hearts or other decorations as desired. Bake for approximately 10 minutes and cool on baking sheet 5 minutes before removing to a cooling rack. Cookies may then be decorated with icing as desired. Makes about 12 large cookies, many smaller ones, depending on size of cookie cutters.

Cowboy Cookies

2 C. all purpose flour
2 C. old-fashioned oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter at room temperature
3/4 C. sugar
3/4 C. plus 2 T. packed dark brown sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 C. semisweet chocolate chips
1 C. chopped toasted walnuts

Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350 F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3-1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely.