Chewy Molasses-Spice Cookies & Cranberry Noels

Yummers! There is nothing like freshly baked cookies to get into the Spirit of the season!

Chewy Molasses – Spice Cookies

ingredients
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg
1/4 cup molasses

directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.

With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.

Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.

Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely. Store in an airtight container up to 4 days.

Cranberry Noels

ingredients

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup dried cranberries
1/2 cup chopped pecans

directions

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.

Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.

Helpful Hint

Once formed into logs and wrapped well in plastic, the dough can be stored in the freezer for up to a month. Before slicing, leave the dough at room temperature until it just begins to soften. For a festive variation, roll the edges in colored sanding sugar before baking.

These recipes are from Martha Stewart click here and here for the whole deal.