Southern Living, December 2013 Page 6

December 07, 2012
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
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1 of 14

Sugar Cookie Cutouts

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas    
Sugar Cookie Cutouts Recipe

We think 1/8 inch is the perfect thickness for a crisp, buttery cookie, but this dough can be rolled to 1/4 inch thick if you prefer a soft texture.

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2 of 14

Tex-Mex Brownies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Tex-Mex Brownies Recipe

These are not your mama's brownies. The subtle heat from red pepper turns these delights into conversation starters.

3 of 14

Apricot-Almond Thumbprints

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Apricot-Almond Thumbprints Recipe
Filled with orange apricot preserves, these decorative Apricot-Almond Thumbprints are the perfect holiday treat for the table.
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4 of 14

Ambrosia Macaroons

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Ambrosia Macaroons Recipe
Give these soft, chewy macaroons a different look by garnishing with candied fruit like orange peels or green cherries.

5 of 14

Praline Rugelach

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Praline Rugelach Recipe

For best results, thoroughly chill the rolled cookies before baking to keep the filling from melting out of the dough.

6 of 14

Cane Syrup Slice 'N' Bakes

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Cane Syrup Slice 'N' Bakes Recipe

Perfect for last-minute company, this dough can be stored in the refrigerator up to 1 week, or frozen up to 1 month.

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7 of 14

Peppermint Divinity Bars

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Peppermint Divinity Bars Recipe
Make this recipe all the way through without stopping, spreading the warm divinity onto a still-warm cookie base. If the divinity is too cool, it will tear the cookie base as you spread it.

8 of 14

Bourbon-Pecan-Gingerbread Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Bourbon-Pecan-Gingerbread Cookies Recipe

Important: Bake the dough while cold; otherwise, it will spread too much and the cookies will lose their fluffy texture.

9 of 14

Gritscotti

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Gritscotti Recipe
Grits + biscotti=Gritscotti. After baking the logs, gently cut them with a serrated knife for even slices. If you break a few slices, bake them anyway and sprinkle the bits over yogurt at breakfast.
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10 of 14

Marble Snickerdoodles

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas    
Marble Snickerdoodles Recipe

Use the bottom of a 1/2-cup measuring cup to flatten the cookies to the perfect size. Be sure to use salted butter.

11 of 14

Honey-Hazelnut Crisps

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Honey-Hazelnut Crisps Recipe

These lacy cookies keep best in a tin between sheets of wax paper.

12 of 14

Chocolate-Mint Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Chocolate-Mint Cookies Recipe
Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell when they're fully cooked.
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13 of 14

White Chocolate Linzer Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
White Chocolate Linzer Cookies Recipe
Be sure to bake the cookies until they are crisp; the chocolate dough makes it harder to tell when they're fully cooked.

14 of 14

Hummingbird Oatmeal Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hummingbird Oatmeal Cookies Recipe

No time for frosting? Bake anyway! We loved these plain too.

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