Although there is only one week until Christmas it is never too late to whip up some delicious Christmas cookies!

Gingerbread Crinkle Cookies

Ingredients:

3 cups all-purpose flour

3/4 cup dark brown sugar, packed

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons cool, softened, unsalted butter cut into 12 one-inch cubes

3/4 cup molasses

2 tablespoons milk

1/2 cup granulated sugar

1/2 cup confectioners sugar

Directions:

1.) With an electric mixer mix the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined.

2.) Add the butter cubes and mix at medium speed until the mixture is sandy.

3.) Reduce the speed to low and with the mixer still running gradually add the molasses and milk mix until dough is evenly moistened; then increase the speed to be sure everything is thoroughly mixed.

4.) Scrape the dough onto a work surface and split in half.

5.) Shape the halves into two round disks, cover in plastic wrap, and chill in freezer for 20-30 minutes.

6.) Preheat oven to 350 degrees and line baking sheets with parchment paper.

7.) Once dough is chilled roll dough into balls about 2 inches in diameter being sure not to overwork the dough.

8.) Roll each ball in granulated sugar, roll the ball in confectioners sugar, and then place the balls one inch apart on the baking sheet.

9.) Bake for 12 minutes; let cookies rest on the baking sheet for two minutes before moving them to a wire rack.

Candy Cane Kiss Cookies

Ingredients:

10 tablespoons softened unsalted butter

1 cup granulated sugar

2 egg yolks

1 teaspoon vanilla extract

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

24 Candy Cane Hershey Kisses

Directions:

1.) Preheat oven to 350 degrees.

2.) Line two large baking sheets with parchment paper.

3.) Using a mixer with the paddle attachment cream together the butter and sugar on medium speed.

4.) Add the egg yolks and vanilla beating on medium speed until fully combined.

5.) In a medium bowl toss flower, baking soda, and salt together and add to the wet ingredients.

6.) If the dough is too sticky to roll chill for 45 minutes.

7.) Roll dough into balls and coat with sprinkles.

8.) Bake for 8-10 minutes.

9.) Allow cookies to cool for 5 minutes and then press a Hershey kiss into each cookie.

Whipped Shortbread Cookies

Ingredients:

1 1/3 cups all-purpose flour

3 tablespoons cornstarch

3/4 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup icing sugar

1 tablespoon milk

1 teaspoon vanilla

Directions:

1.) Preheat oven to 325 degrees.

2.) Line two baking sheets with parchment paper.

3.) Whisk together flour cornstarch and salt in a bowl.

4.) Beat butter and sugar in a large bowl with an electric mixer on medium speed until fluffy.

5.) Add milk and vanilla and beat for one minute.

6.) Sift in half of the flour mixture, then fold in with a spatula until just combined.

7.) Spoon half of the batter into a piping bag fitted with a large open-star tip.

8.) Pipe batter into 1 1/2 inch wide rosettes 1 inch apart on the baking sheet.

9.) Bake for 15 minutes, let cool on the baking sheet for 3 minutes, then transfer to a rack to cool.