We asked you to send in your favorite holiday cookie recipes, and you delivered delicious treats! Here are a few of our favorites:

“I made these for an event and we ended up not going, so I had to put these in our garage so we didn’t eat too many!” Dawn Conley says of her recipe below. “Now, if one of us disappears and comes back with peanut butter breath, we know someone snuck out to the garage.” 

CRISPY PEANUT BUTTER BOMBS 

• ½ cup butter, unsalted
• 18 oz. creamy peanut butter
• 1 cup powdered sugar
• 4 cups Rice Krispies
• 2 – 5.29 oz. packages milk or dark chocolate bars

1.  In a large bowl, microwave butter for 30 seconds or until melted.  Stir in peanut butter and powdered sugar until combined.  Add Rice Krispies and stir until well combined.
2.  Drop spoonful onto parchment lined baking sheet and refrigerate for 10 minutes.  Roll into uniform bombs and refrigerate another 20 minutes.
3.  Add chocolate to a medium bowl and microwave in 30-second intervals, stirring in-between, until melted.
4.  Coat bombs with chocolate and place back on baking sheet.  Refrigerate for 20 minutes or until chocolate is set.  Drizzle melted chocolate or peanut butter on top, if desired.

Kate Knox, meanwhile, delights in a delicious buttery cookie with seasonal flavors that will make your mouth water! 

BUTTERY THUMBPRINT COOKIES

RECIPE MAKES 24 COOKIES (2 DOZEN)

• 1 cup salted butter, softened
• ½ cup confectioners’ (powdered) sugar, plus ¼ cup more for dusting
• 2 teaspoons pure vanilla extract
• ¼ teaspoon table salt
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of ground ginger
• 2 cups all-purpose flour
• 1/2 cup of Bonne Maman fruit preserves (not jam) (We use raspberry, blackberry, blueberry, strawberry and cherry)

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with paddle attachment, blend butter and sugar until fluffy and light, 2-3 minutes. Add vanilla, salt, cinnamon and ginger, scraping down bowl as needed. Switch to low and gently mix in flour, just until combined. Don’t over mix.
3. Roll tablespoon-full of dough into 1-inch balls. Place dough balls on parchment lined baking sheets. Press down the center of each ball with your thumb making a slight depression.
4. Fill cookie centers with a teaspoonful of preserves. Bake 15-18 minutes or until puffy and/or golden brown. Keep an eye on them and don’t over bake. Let cool a few minutes on baking sheet, then transfer to finish cooling on wire rack.
5. When cookies are completely cooled, dust with confectioners’ (powdered) sugar. Cookies can be kept in airtight container at room temp for a few days or in refrigerator for longer.

Get to baking!