For a recent Foodie Friends meeting, members brought in recipes from their holidays. Try some out below! 

Jam Thumbprint Cookie

Ingredients:

• 1 cup unsalted butter, softened
•  cup granulated sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
•  teaspoon salt
•  cup jam (any flavor you prefer, such as raspberry or apricot)

Instructions: 

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough: In a large bowl, cream the butter and sugar until light and fluffy. Mix in the egg yolks and vanilla extract until smooth. Gradually add the flour and salt, mixing until a soft dough forms.
3. Shape the Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
4. Gently press your thumb (or the back of a spoon) into the center of each ball to make a small indentation.
5. Spoon about  teaspoon of jam into each indentation.
6. Bake for 12–15 minutes or until the edges are lightly golden.
7. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Snow Bark 

Ingredients: 

• Saltine crackers 
• 1 cup butter
• 1 cup brown sugar 
• 2 cups semi-sweet chocolate chips 
• Heath (optional)
• Preheat the oven to 400 degrees.

Instructions: 

1. On a sheet, spread saltine crackers out. 
2. Melt butter and brown sugar in a sauce over medium heat, whisking well, and let boil for a few minutes. 
3. Pour mixture over saltines and bake in the oven for five minutes.
4. Once taken out of the oven, immediately pour chocolate chips over the saltines and let it melt.
5. Then top it off with the heath and break into pieces.

White Italian Cookies

Ingredients: 

• 3 sticks of imperial Margarine
• 2 teaspoons baking powder
• 4 cups flour
•  teaspoons salt
• 1 cup sugar 
• 3 teaspoons Amoretta
• 3 eggs
• 1 teaspoon vanilla

Instructions:

1. Sift flour and dry Imperial cream ingredients and sugar until creamy. 
2. Add eggs one at a time, beating in between. 
3. Add Amoretta and vanilla, and then beat a dry Ingridients all at once. 
4. Roll a teaspoon of dough into small balls and place them on an ungreased baking sheet. 
5. Bake for 10 to 20 minutes in the oven preheated at 325°. 

Gingerbread Cookies

Ingredients: 

• 3 cups all-purpose flour
• 1 teaspoon baking soda
•  teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
•  teaspoon ground cloves
•  cup unsalted butter, softened
•  cup brown sugar
• 1 large egg
•  cup molasses
• 1 teaspoon vanilla extract

Instructions: 

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, and cloves in a bowl. In a separate large bowl, beat the butter and brown sugar until creamy. Add the egg, molasses, and vanilla, mixing until smooth. Gradually add the dry ingredients and mix until a firm dough forms.
3. Roll out the dough on a floured surface to about -inch thickness. Use cookie cutters to cut out gingerbread shapes.
4. Place the cookies on the prepared baking sheets and bake for 8–10 minutes, until set but still soft.
5. Allow the cookies to cool completely before decorating with icing, sprinkles, or candies as desired.