Spice up your holidays

CINNAMON-HONEY OAT DROP COOKIES Looking for classic, comforting flavors in a chewy, soft cookie? This is your cookie. We took a basic oat drop-style cookie and added the comforting, holiday flavors of cinnamon and honey. These cookies beg to go with tea, hot cocoa or even milk left for Santa on Christmas Eve. Want more bang for your buck? Try adding dried fruit and nuts, too. Golden raisins and peanuts would be a great combination. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed brown sugar 1/2 cup honey 1 teaspoon vanilla extract 4 eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon, divided 2 1/2 cups old fashioned oats 1/4 cup granulated sugar Directions: Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, use an electric mixer to beat together the butter, brown sugar, honey and vanilla. With the mixer running, add the eggs, one at a time, scraping the bowl in between additions. Stir in the flour, baking soda, salt and 1 teaspoon of the cinnamon. Stir in the oats. Scoop by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each cookie. Using a slightly moistened hand, flatten the cookies until 1/2 inch thick. In a small bowl, stir together the granulated sugar and remaining 1/2 teaspoon of cinnamon. Sprinkle lightly over the top of each cookie. Bake for 8 to 10 minutes, or until no longer glossy and just starting to turn golden brown at the edges. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to a week.

TRIPLE-GINGER CRANBERRY BARS These bars are a serious triple-ginger threat. We packed three varieties of ginger into these tender, chewy bars: grated fresh ginger, dry ground ginger and chopped crystalized ginger. Combined with the elderflower liqueur-soaked cranberries that stud the bars, it is an intoxicating combination (but still child-friendly, though you may not be willing to share). Want to go for a fourth source of ginger? Swap ginger liqueur for the elderflower. And if cranberries aren't your style, chopped dried apricots or dried cherries would be good, too. Ingredients: 1 cup dried cranberries 1/2 cup Saint Germain elderflower liqueur 2 cups packed brown sugar 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/2 teaspoons salt 3 eggs 2 3/4 cups all-purpose flour 1 tablespoon grated fresh ginger 1 teaspoon dry ground ginger 1/2 cup chopped crystallized ginger 1/2 cup slivered almonds Directions: In small bowl or glass, combine the cranberries and liqueur. Cover and let soak overnight. When ready to cook, heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper. In a medium bowl, use an electric mixer to beat together the brown sugar, butter and salt until light and fluffy. With the mixer running, add the eggs, one at a time, scraping the bowl between each addition. Stir in the flour, fresh ginger, ground ginger and the soaked cranberries (they should have completely absorbed the liqueur). Spread the mixture into the prepared baking pan. Sprinkle the top with the chopped crystallized ginger and the slivered almonds. Bake for 25 to 30 minutes, or until light golden brown and slightly firm to the touch. Let cool completely in the pan, then cut into 24 bars. Store in an airtight container at room temperature for up to a week.

FENNEL CORNMEAL WAFERS Sometimes you want a cookie sweet enough to take the enamel off your teeth. Sometimes you don't. For those more grownup times, we created these fennel cornmeal wafers, which are delicate in both texture and sweetness. They would go great with a glass of dessert wine, or as an accompaniment to a cheese course. Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 1 cup packed brown sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon vanilla extract 1 egg 1 cup all-purpose flour 1 tablespoon fennel seeds 1/2 cup cornmeal Directions: Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, use an electric mixer to beat together the butter, brown sugar, salt, baking soda and vanilla until creamy. Beat in the egg. Add the flour, fennel seeds and cornmeal and mix until combined. Scoop by the teaspoonful onto the prepared baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes, or until golden brown. Allow to cool completely on the baking sheets. Store in an airtight container at room temperature for up to a week.

TANGERINE-MACE SHORTBREAD The mildly floral, slightly exotic flavor of mace works perfectly in this simple shortbread that is flecked with citrus zest. Though we used tangerine, any citrus zest -- orange, grapefruit, lemon, even lime -- could be substituted. You also could use a glass with an attractive pattern on the bottom to flatten the cookies, creating an imprint on the finished cookies. Ingredients: 14 tablespoons (1 stick plus 6 tablespoons) unsalted butter, room temperature 1/2 cup sugar 1/4 teaspoon salt Finely grated zest of 1 tangerine 1 teaspoon mace 2 cups all-purpose flour Directions: Heat the oven to 350 degrees. In a medium bowl, use an electric mixer to beat together the butter, sugar, salt, zest and mace until creamy. Mix in the flour just until a dough comes together. Scoop out the dough in balls about the size of a walnut. Use the palms of your hands to flatten each ball into a round, then arrange on 2 baking sheets, leaving 1/2 inch between them. Bake for 15 to 18 minutes, or until lightly golden brown. Cool completely on the baking sheets. Store in an airtight container at room temperature for up to a week.

APRICOT CLOVE CRUMB BARS We've given the classic crumb bar a holiday-worthy makeover with the addition of ground cloves. Not only do cloves sport a taste and aroma perfect for the season, they also pair wonderfully with the apricot preserve filling. But feel free to mix it up. Just about any preserve could be substituted. Cherry, peach or fig would be particularly good. Ingredients: 2 cups old fashioned oats 1 1/2 cups all-purpose flour 1 1/2 cups packed brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon ground cloves 3/4 cup chopped pecans 1 cup (2 sticks) unsalted butter, melted 12-ounce jar apricot preserves Directions: Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper. In a medium bowl, stir together the oats, flour, brown sugar, salt, baking soda, cloves and pecans. Stir in the melted butter until well moistened. Spread two-thirds of the mixture into the prepared pan and pat down evenly. Spread the apricot preserves over the mixture, then crumble the remaining oat mixture evenly over the top. Bake for 20 to 25 minutes, or until golden brown. Let cool in the pan, then cut into 24 squares. Store, covered, at room temperature for up to a week.

ALMOND SAFFRON PUFF COOKIES A delicate spice calls for a delicate cookie. So when looking for ways to make the most of the gorgeous color and ethereal flavor of saffron, meringue puff cookies were the obvious choice. The result is a decidedly adult-friendly cookie with a light, crunchy exterior and a wonderfully chewy interior. Ingredients: 1 pinch saffron threads, crushed 1 tablespoon hot water 5 egg whites 1 teaspoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 1/4 cups sugar 10 ounces (about 2 1/2 cups) finely chopped almonds Directions: Heat the oven to 300 degrees. Line two baking sheets with parchment paper. In the bowl of an electric mixer, combine the saffron and the hot water. Let stand for 2 minutes. Add the egg whites, vanilla, salt and cream of tartar. Beat until soft frothy peaks form. With the mixer running, slowly add the sugar, a tablespoon at a time. Continue whipping until thick, glossy, firm peaks form. Use a silicone spatula to gently fold the almonds, half of them at a time, into the egg whites. Be careful not to deflate the whipped egg whites. Scoop the mixture by rounded tablespoonsful onto the prepared baking sheets, leaving 1 inch between the cookies. Bake for 20 to 25 minutes, or until very light golden brown and puffy. Let cool completely on the baking sheets. Store in an airtight container at room temperature for up to a week.

CARDAMOM CHOCOLATE MACADAMIA COOKIES The classic combination of chocolate and macadamia nuts gets a holiday overhaul with the addition of cardamom, one of the most overlooked and underappreciated of the holiday spices. And if baking up a batch of these cookies gets you hooked on cardamom, try it in applesauce, cranberry sauce and rice pudding, too. This cookie recipe also is incredibly versatile. Mix in any other nuts -- or even chopped dried fruit -- that appeal to you. Dried apricots and white chocolate chips would be great, as would cranberries and pistachios or raisins, walnuts and milk chocolate chips. Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup vegetable or canola oil 1 1/2 cups packed brown sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 2 eggs 2 3/4 cups all-purpose flour 10-ounce package mini chocolate chips 2 cups chopped toasted macadamia nuts Directions: Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a medium bowl, use an electric mixer to beat together the butter, oil, brown sugar, baking soda, salt and cardamom. Add the eggs, one at a time, beating between additions. Stir in the flour, then the chocolate chips and macadamia nuts. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 10 to 12 minutes, or until light golden brown around the edges. Let cool on the pan for 10 minutes, then transfer to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.

NUTMEG NUT BARS These honey-glazed bars are crumbly, richly sweet and incredibly nutty. The combination -- thanks in particular to the floral notes added by freshly grated nutmeg -- is a bit like baklava, only transformed into a more substantial bar-style cookie. If you want to go crazy, toss some walnuts and pecans in there, too. Ingredients for the crust: 1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup packed brown sugar 1 teaspoon vanilla extract 1 egg 1 1/2 cups all-purpose flour Ingredients for the topping: 1 cup pine nuts, toasted 1 cup chopped hazelnuts, toasted 1 cup chopped pistachios, toasted 1 cup packed brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 teaspoon salt 1 teaspoon freshly grated nutmeg 1/2 cup honey 1 teaspoon rosewater (optional) Directions: Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper. To make the crust, in a medium bowl, use an electric mixer to beat together the butter, brown sugar and vanilla until creamy. Add the egg and beat until smooth and well combined. Stir in the flour. Press the dough into the bottom of the prepared baking pan in an even layer. Bake for 10 to 12 minutes, or until golden brown. Meanwhile, to prepare the topping, in a medium bowl mix together the pine nuts, hazelnuts, pistachios, brown sugar, butter, salt and nutmeg. When the crust is baked, spread the nut mixture evenly over the top. Return the pan to the oven and bake for another 13 to 15 minutes, or until the topping is browned and set up. While the bars bake, in a small bowl stir together the honey and rosewater, if using. As soon as the bars come out of the oven, drizzle the honey mixture evenly over the top. Set aside and allow to cool completely. Once the bars are cool, run a sharp knife around the edge, then flip out onto a cutting board. Remove the parchment paper and cut into 24 bars. Store in an airtight container at room temperature for up to a week.

CHERRY ALLSPICE HERMITS We took the classic hermit bar and reimagined it as a holiday drop cookie. We also replaced the traditional raisins with more festive dried cherries, then spiked them with allspice. But if you prefer to stick closer to tradition, you could switch back to raisins and bake these as bars. Just spread the dough in a lightly oiled 9-by-13-inch baking pan and bake for 20 to 25 minutes at 350 degrees. Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups packed brown sugar 1 teaspoon salt 2 eggs 1/2 cup buttermilk 1 cup molasses 4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon allspice 2 cups dried cherries Directions: Heat the oven to 350 degrees. Line two baking sheets with parchment paper In a medium bowl, use an electric mixer to beat together the butter, brown sugar and salt until fluffy. Beat in the eggs, one at a time. Add the buttermilk and molasses, followed by the flour, baking soda, baking powder and allspice. Beat together just until well combined. Stir in the cherries. Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between the cookies. Bake for 12 to 15 minutes, or until beginning to brown around the edges and no longer glossy. Allow to cool for 10 minutes on the pan before moving to a rack to finish cooling. Store in an airtight container at room temperature for up to a week.

LEMON PAPRIKA BARS If you love lemon bars, you'll love our spicy twist on this classic treat. We gave our bars a deliciously crumbly shortbread crust, then spiked the lemony filling with the earthy flavor of paprika. We also mixed a bit of extra paprika into the powdered sugar we sprinkle over the top. Delicious and perfectly festive. Ingredients for the crust: 1 cup (2 sticks) butter 1/2 cup sugar 1/4 teaspoon salt 2 1/4 cups all-purpose flour Ingredients for the filling: 1 1/2 cups sugar 2 teaspoons paprika, divided 1/3 cup all-purpose flour 5 eggs 1/2 cup lemon juice Zest of 2 lemons 1/2 cup powdered sugar Directions: Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper, leaving enough excess to slightly overhang 2 sides. In a medium bowl, use an electric mixer to beat together the butter, sugar and salt until light and fluffy. Add the flour and mix just until combined. Using a silicone spatula, press the dough into the prepared pan, spreading it evenly over the surface. Bake for 18 to 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside. While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, 1 1/2 teaspoons of the paprika, and the flour. Whisk in the eggs, lemon juice and lemon zest. When the crust has baked, pour the filling over the top. Return the pan to the oven and bake for another 15 to 18 minutes, or until the filling is set. Allow to cool completely in the pan. Once cooled, use the paper to gently lift the bars from the pan. Peel away and discard the paper. Cut into 24 bars (can be any shape). Just before serving, stir together the powdered sugar and remaining 1/2 teaspoon paprika. Sprinkle over the tops of the bars. Store in an airtight container at room temperature for up to a week.

CHINESE 5-SPICE BROWNIE COOKIES All the rich, fudgy flavor of a brownie, but with the convenience of an easy-to-handle cookie. And since we already were tinkering, we also added five-spice powder, a Chinese seasoning made from -- you guessed it -- a blend of five spices: fennel seeds, cinnamon, cloves, star anise and Sichuan peppercorns. The result of that blend -- of which star anise tends to dominate -- is a peppery bite that works so well with the deep chocolate of the cookie. Ingredients: 1/2 cup (1 stick) unsalted butter 3 tablespoons vegetable oil Two 10-ounce packages dark chocolate bits 6 eggs 1 cup packed brown sugar 1 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon five-spice powder 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Directions: In a medium saucepan over medium-high, combine the butter and oil, heating until the butter has melted. Remove the pan from the heat, add the chocolate and stir until completely melted. If necessary, return the pan to low heat, stirring constantly, to ensure all of the chocolate has melted. Set aside. In a large bowl, whisk together the eggs, brown sugar, granulated sugar, vanilla and five-spice powder until smooth and slightly thickened. Whisk in the chocolate-butter mixture, then stir in the flour, baking powder and salt until smooth. Cover and refrigerate for at least 2 hours. When ready to bake, heat the oven to 350 degrees. Line two baking sheets with parchment paper. Working in batches, scoop the dough by the tablespoonful onto the prepared pans, leaving 2 inches between. Bake for 10 to 12 minutes, or until puffed and crackly on top. Transfer to a rack to cool. Store in an airtight container at room temperature for up to a week.

CHOCOLATE PEPPER SABLE We tend to think of black pepper as a savory seasoning, but it also has a sweet side. No, pepper itself doesn't taste sweet, but its trademark bite does pair well with sweet ingredients. So for this cookie we used black pepper in a richly sweet and buttery sable (pronounced SAH-bley), the French cousin of more traditional shortbread cookies. And while we usually bemoan the trend in recipe writing to call ONLY for freshly ground black pepper, this is a case where you'll want to grind it just before using it. It is, after all, the star ingredient. Ingredients: 1 1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon freshly ground black pepper 1/2 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 3/4 cup packed brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1 cup finely chopped chocolate or mini chocolate chips Directions: Heat the oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, cocoa powder, pepper and baking soda. In a medium bowl, use an electric mixer to beat together the butter, brown sugar, granulated sugar, vanilla and salt. Add in the dry mixture to the butter-sugar blend, then mix just until a dough forms. Mix in the chocolate chips. Roll the mixture into 36 small balls and arrange on the prepared baking sheets, leaving about 2 inches between them. Use a flat-bottomed glass to gently press and flatten the cookies on the baking sheet. Bake for 12 to 15 minutes, or until no longer wet looking. Cool on the pan for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to a week.