The Top 5 Holiday Cookies

Sugar Cookie:

1. Place softened butter into the bowl of a stand mixer fitted with the paddle attachment. Add in granulated sugar, gradually working your mixer up to medium-high speed. Beat the butter and sugar together until it reaches a creamy consistency.
2. Lower your mixer speed to medium and add in vanilla extract and 1 whole egg. Beat together until thoroughly combined. Then, with your mixer on low speed, slowly add in your all-purpose flour, sea salt and baking powder.
3. Once the dough has come together, roll into 2-inch diameter balls and roll each ball in granulated sugar and then place on a baking sheet lined with parchment paper. Be sure to space them far enough apart. About 2 ½ to 3 inches. 
4. Bake cookies at 350 degrees Fahrenheit for 10-12 minutes.

Tahini Chocolate Rugelach:

1. In the bowl of a stand mixer fitted with the paddle attachment, add in unsalted butter and cream cheese. Beat until creamy. Make sure to stop intermittently to scrape down the sides of the bowl as necessary.
2. Add in 2 egg yolks one at a time, beating well after each addition. Next, beat in vanilla extract.
3. With the mixer on low speed, gradually add in all-purpose flour and kosher salt. Mix until you have a cohesive dough.
4. Divide dough in half and shape each half into a rough disk. Wrap in plastic wrap and refrigerate for 3-6 hours.
5. Take half of your dough into an oval, ¼ of an inch thick. Using a bench scraper, cut the edges to form a roughly clean rectangle. Spread ½ cup of tahini all over the entire surface, leaving a border around the edges.
6. Sprinkle on dark chocolate and roll the dough up into a tight log. Then, using a sharp knife, cut the log into 1 ½ inch slices. Place disks onto a baking sheet lined with parchment paper and brush each one with an egg wash and lightly sprinkle with sesame seeds.
7. Bake in the oven set to 350 degrees Fahrenheit for 20-30 minutes.

Salted Butter Hazelnut Russian Tea Cakes:

1. In a bowl, mix together your softened salted butter with your powdered sugar until thoroughly combined. Add in vanilla extract and mix together.
2. Add in your remaining ingredients: all-purpose flour, finely chopped hazelnuts, finely chopped pecans, and fine sea salt. Mix together until thoroughly combined and you have a cohesive dough.
3. Roll your dough into 1-inch diameter balls and place on a baking sheet lined with parchment paper.
4. Bake at 350 degrees Fahrenheit for 12-15 minutes or until the cookies have set. You do not want to brown these too much.
5. Remove from the oven and let cool on a wire rack for 10 minutes. Roll in powdered sugar while they’re still warm and let cool all the way on the rack.

Molasses Ginger Snaps:

1. Start off by making your flour mixture. In a bowl, combine all-purpose flour, ginger powder, cinnamon, nutmeg, cloves and sea salt. Whisk together.
2. In a separate bowl, whisk together your melted unsalted butter, brown sugar and blackstrap molasses until fully combined. Then, add in 1 egg plus 1 egg yolk.
3. Fold in your flour mixture with the liquid ingredients until all of it is combined.
4. Once you have your dough, roll into 2-inch diameter balls and then roll in granulated sugar. Place on a baking sheet lined with parchment paper and bake them at 350 degrees Fahrenheit for 10-15 minutes or until they're fully cooked.