Ever since Brandon and I started sharing our holidays together (this will be our 11th Christmas - that is just... crazy!) I have enjoyed celebrating with our respective families - but even more - I've enjoyed creating our own little traditions as a couple. And now - as a young mom - with a daughter who is just starting to "get" the excitement of this time of year - I find myself wanting to find ways to make this time of year special or UNIQUE not only for "the parents" but for our family.

Contributed by ME (of course I picked a cookie that starts with "A" just so I could put mine first...)

*Since I already wrote about these in my AOK "trial" Gourmet series - you can click here for the recipe.

Chocolate Chip Cookies

contributed by Leslie

Ingredients:

1 cup margarine or butter ( I use becel olive oil margarine)
1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tbsp vanilla (I use 2 tablespoons of vanilla or more)

2 cups all-purpose flour

1 tsp baking soda

1/2 tbsp salt (I don’t use salt)

300 g CHIPITS® Semi-Sweet Chocolate Chips

**I add a tbsp of unsweetened applesauce too.

Instructions:

1. Heat oven to 375°F.
2. In large bowl, beat shortening, brown sugar and granulated sugar until fluffy.
3. Beat in eggs and vanilla until creamy.
4. In medium bowl, mix together flour, baking soda and salt.
5. Gradually blend into creamed mixture.
6. Stir in chocolate chips.
7. Drop from small spoon onto ungreased cookie sheet. Bake 10 minutes, until golden brown.
8. I NEVER COOK MY COOKIES FOR AS LONG AS THEY SAY TO, IT KEEPS THEM MOIST

Ginger and Molasses Snaps

Contributed by Karla

Ingredients:

4 1/2 cup flour
2tsp baking soda
1tsp cloves
1 1/2 cup shortening
2 eggs
4 tsp ground ginger
2 tsp cinnamon
2 cups sugar
1/2 cup molasses

Instructions:

1. Stir dry ingredients together
2. Beat shortening and sugar in a separate bowl until fluffy. Add eggs and molasses and continue beating.
3. Begin adding dry mix to the beaten mixture until blended (use a wooden spoon at this point or else mixer may smoke )
4. Roll mix into balls, and roll balls into sugar (can use icing sugar or sugar crystals)
5. Place on cookie sheet and bake 350F for 12-14 mins (cookies should be light brown and puffed and hopefully not smoking).
6. Let cool 2 mins and enjoy.

Glazed Maple-Pecan Cookies

Contributed by Aimee (UtHC blogger!)

*Recipe is available on Aimee's blog - Under the High Chair.

Mocha Chunk Cookies

Contributed by Charlene

Ingredients:

¾ cup packed brown sugar

1 cup white sugar

1 cup butter (softened)

2 large eggs

2 teaspoons instant coffee

2 teaspoons coffee liqueur

2 ½ cups all purpose flour

1/3 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

10 oz semi sweet chocolate OR white chocolate (chopped)

Instructions:

1. Preheat oven to 350 F
2. Combine dry ingredients in medium bowl
3. Dissolve coffee in liqueur in small bowl (* you can use water instead)
4. In large bowl, blend sugars, add butter until grainy, add egg and coffee.
5. Beat until smooth
6. Add flour mixture and chocolate chunks… DO NOT OVERMIX
7. Bake 6-8 minutes

Orange Sable Cookies

Contributed by Jamie

Ingredients:

1 ¼ cups whole blanched almonds (6 ¼ oz). (Modification: 6 ¼ oz ground almonds to save time)

1 cup confectioners’ sugar

¾ cup (1 ½ sticks) unsalted butter

3 tbsp finely grated orange zest (2 to 4 oranges)

1 large egg

Orange and almond extract, to taste (JS addition)

1 tbsp freshly squeezed orange juice

1 ½ cups all-purpose flour

1 cup sanding or granulated sugar, for rolling

Instructions:

1. Place almonds and confectioners' sugar in the bowl of a food processor. Process until mixture resembles coarse cornmeal; set aside. (Modification: I simply mixed my ground almonds with the confectioners’ sugar)
2. Place butter and zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 2 to 3 minutes. On low, add almond mixture; beat until combined, 10 to 15 seconds. Add egg and orange juice; combine. Add flour; combine. (Modification: I added a bit of orange and almond extracts because they were lacking in flavour)
3. Place in fridge for approx 30 min so that the dough is easier to handle (JS additional step)
4. Place two 12-by-16-inch pieces of parchment on a clean work surface. Divide dough in half. Form a rough log with each half; place on parchment. Fold parchment over dough; use a ruler to roll and press dough into 1 1/2-inch-diameter logs. Wrap. Chill for at least 3 hours.
5. Preheat oven to 350 degrees. Line two baking sheets with parchment. Spread sanding sugar in a baking pan. Unwrap logs; roll in sugar to coat. Cut into scant 1/4-inch-thick rounds; place on sheets, 1 inch apart. Bake until edges turn golden, about 15 minutes, rotating halfway through. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

1 ½ cups graham wafer crumbs

½ cup butter or margarine (melted)

1 ½ cups flaked coconut

1 ½ cups chopped nuts (optional)

1 pkg (300 g) semi sweet chocolate chips

1 ½ cups miniature marshmallows

1 can (300 ml) sweetened condensed milk

3 squares (oz) semi sweet chocolate, melted (or you can just use chocolate chips)

Instructions:

1. Combine crumbs and butter. Press into 13 x9 inch pan.
2. Sprinkle coconut over crumbs.
3. Add layer of nuts (optional) chocolate chips and marshmallows
4. Drizzle condensed milke evenly over top
5. bake at 350 F for 25-30 min (or until golden brown)
6. Remove from oven, drizzle with melted chocolate. Let cool.
7. Cut into bars.

*Makes about 36 bars