Generate a powerful lengthy content on 5 kids favorites Cookies for a Christmas Cookies Cookbook to bake, share and Celebrate the Season that Brings Comfort and joy to you and your family this Holiday with introduction, preparation instructions, ingredie

Introduction Nothing says the holidays like the smell of freshly-baked cookies! Nothing brings more comfort and joy to your family than the taste of freshly-baked Christmas cookies. From shortbread cookies to sugar cookies and everything in between, these cookies are sure to bring a smile to your family’s faces. Let your little ones help you whip up these five kid-friendly Christmas cookies that will have them excitedly awaiting for bake day all season long. (1) Chocolate-Chunk Shortbread Cookies Ingredients • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, at room temperature • ¾ cup confectioners' sugar • 2 teaspoons pure vanilla extract • 2⅓ cups all-purpose flour • ⅓ cup cornstarch • ¼ teaspoon salt • 8 ounces semisweet or bittersweet chocolate, chopped Preparation 1. Preheat oven to 325°F. In a large bowl, using an electric mixer, beat butter and sugar until just blended. Beat in vanilla extract. 2. In a medium bowl, whisk together the flour, cornstarch, and salt. Add to the butter mixture, and mix on low speed until the dough just comes together. 3. Add the chocolate, and mix on low speed until blended. 4. Divide dough into 4 equal portions and shape each portion into a 7-inch log. Place logs, spaced apart, on a parchment-lined baking sheet, then flatten each log to ½-inch thickness. 5. Bake until lightly browned, about 18 minutes. Allow to cool slightly before serving. Nutrition facts Calories 229.7 Total Fat 14g Cholesterol 31.2mg Sodium 30.8mg Total Carbohydrates 25.1g Dietary Fiber 1.7g Protein 2.4g (2) Sugar Plum Thumbprint Cookies Ingredients • 3 cups all-purpose flour • ½ teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • 1½ sticks (¾ cup) unsalted butter, at room temperature • ¾ cup firmly packed light brown sugar • 2 large egg yolks • 2 teaspoons pure vanilla extract • ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ⅓ cup dried cranberries, chopped • ½ cup jam or jelly Preparation 1. Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large bowl, using an electric mixer, cream together the butter and sugar untillight and fluffy. Beat in the egg yolks and vanilla extract. 3. Slowly add the flour mixture, and beat on low speed until combined. 4. Divide the dough into 24 equal pieces. Roll each piece into a ball, and place on parchment-lined baking sheets. Press your thumb into the center of each cookie to create an indentation. 5. Sprinkle the cinnamon, nutmeg, and cranberries into the indentations. Fill each indentation with a teaspoon of jam. 6. Bake for 8-10 minutes, or until lightly browned on the bottom. Allow to cool completely before serving. Nutrition facts Calories 150.3 Total Fat 6.6g Cholesterol 28.9mg Sodium 73.5mg Total Carbohydrates 21.7g Dietary Fiber 0.8g Protein 2.1g (3) Lemon-Glazed Zebra Cookies Ingredients • 3 cups all-purpose flour • 1 teaspoon baking powder • ½ teaspoon baking soda • ¾ teaspoon salt • ½ cup (1 stick) unsalted butter, at room temperature • 1½ cups granulated sugar • 2 large eggs • Zest of 1 lemon • Juice of 1 lemon • 2 tablespoons whole milk • 2 tablespoons heavy cream • 1 teaspoon pure vanilla extract • 1 cup semisweet chocolate chips • Lemon glaze (recipe below) Preparation 1. Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 2. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the lemon zest and juice. 3. Slowly add the flour mixture, and beat on low speed until combined. 4. Divide the dough in half. To one half, add the milk, cream, and vanilla extract. Mix until just combined. To the other half, add the chocolate chips. Mix until just combined. 5. Drop spoonfuls of both doughs onto parchment-lined baking sheets, alternating between them. With the back of a spoon, lightly flatten each cookie. 6. Bake for 8-10 minutes, or until lightly browned on the bottom. Allow to cool completely before glazing. Lemon Glaze Ingredients • 2 cups confectioners' sugar • Juice of 1 lemon • 1 tablespoon whole milk Instructions Whisk together confectioners' sugar, lemon juice, and milk until smooth. Spread over cooled cookies. Nutrition facts Calories 167.2 Total Fat 4.5g Cholesterol 27.8mg Sodium 131.2mg Total Carbohydrates 30.4g Dietary Fiber 0.9g Protein 2.2g (4) Snickerdoodle-Cranberry Cookies Ingredients • 3 cups all-purpose flour • ½ teaspoon baking soda • ½ teaspoon cream of tartar • ½ teaspoon salt • 1 cup (2 sticks) unsalted butter, at room temperature • 1¼ cups granulated sugar • 2 large eggs • 2 teaspoons pure vanilla extract • ¼ teaspoon ground cinnamon • ¼ cup dried cranberries, chopped • ¼ cup turbinado sugar (or granulated sugar) Preparation 1. Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside. 2. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. 3. Slowly add the flour mixture, and beat on low speed until combined. 4. Divide the dough into 24 equal pieces. Roll each piece into a ball, and place on parchment-lined baking sheets. 5. Sprinkle the cinnamon and cranberries over the balls. Lightly press each ball with a fork to flatten. 6. Bake for 10-12 minutes, or until lightly browned on the bottom. Allow to cool completely before serving. Nutrition facts Calories 131.5 Total Fat 5.6g Cholesterol 21.3mg Sodium 66.3mg Total Carbohydrates 18.3g Dietary Fiber 0.4g Protein 1.7g (5) Gingerbread-White Chocolate Chip Cookies Ingredients • 2¾ cups all-purpose flour • 1 teaspoon baking soda • ½ teaspoon baking powder • 1 teaspoon ground ginger • 1 teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ¼ teaspoon ground cloves • ½ teaspoon salt • 1 cup (2 sticks) unsalted butter, at room temperature • 1 cup firmly packed dark brown sugar • ½ cup light molasses • 1 large egg • ½ cup white chocolate chips Preparation 1. Preheat oven to 375°F. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside. 2. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the molasses and egg until well combined. 3. Slowly add the flour mixture, and beat on low speed until combined. 4. Stir in the white chocolate chips. 5. Drop spoonfuls of the dough onto parchment-lined baking sheets. Bake for 10-12 minutes, or until lightly browned on the bottom. Allow to cool completely before serving. Nutrition facts Calories 196.6 Total Fat 8g Cholesterol 28.5mg Sodium 90.3mg Total Carbohydrates 29.4g Dietary Fiber 0.5g Protein 2.4g