CANDY CANE COOKIES
Prep: 20 minutes
Bake: 9 minutes per batch

1 cup butter, softened
1¼ cups powdered sugar, sifted
1 egg
1 teaspoon almond extract
½ teaspoon vanilla extract
2½ cups flour
½ teaspoon salt

Preheat oven to 375 degrees Fahrenheit. Mix together butter and powdered sugar. Add egg, almond extract and vanilla extract. In a separate bowl, sift together flour and salt. Add dry ingredients to the butter mixture; beat until combined. Divide dough in half. Color one half of dough with red or pink food coloring. Create stripes of candy canes by taking small balls from each dough color and rolling balls into about 4-inch-long rolls, about ½ inch in diameter. Twist one red/pink strand and one white strand together. Bend over at the top to create candy cane shape. Bake for 9 minutes.

CHERRY CHOCOLATE KISSES COOKIES
Prep: 20 minutes
Bake: 14 minutes per batch
Yields: 48 cookies

1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 teaspoon salt
2 teaspoons maraschino cherry liquid
¼ teaspoon almond extract
2¼ cups all-purpose flour
½ cup chopped maraschino cherries
Granulated sugar
48 milk chocolate kisses

Heat oven to 325 degrees Fahrenheit. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat until combined. Beat in cherry liquid and almond extract until SOMETHING. Beat in as much flour as you can with the mixer. Stir in remaining flour and the cherries with a wooden spoon. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Flatten to ½ inch thickness with the bottom of a glass dipped in granulated sugar. Bake about 14 minutes or until bottoms are lightly browned. Remove from oven; press an unwrapped candy kiss into the center of each cookie. Transfer to fire racks. Let cool.
Store in an airtight container at room temperature up to 1 week or frozen up to 3 months.

SUGAR COOKIES
Prep: 45 minutes
Bake: 7 minutes per batch

1/3 cup butter, softened
1/3 cup shortening
¾ cup sugar
1 teaspoon baking powder
Dash of salt
1 egg
1 teaspoon vanilla
2 cups all-purpose flour

Heat oven to 375 degrees Fahrenheit. Beat butter and shortening in large mixing bowl with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour with a wooden spoon. Divide dough in half. If necessary, cover dough and chill for 2 hours or until easy to handle. Roll one dough portion at a time on a lightly floured surface until 1/8 inch thick. Cut with desired cookie cutters. Place cutouts on an ungreased cookie sheet. Bake 7 to 8 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks and cool.
Store in covered container at room temperature for up to 1 week or freeze up to 3 weeks.

PEPPERMINT SWIRL MUG CAKE

Peppermint Swirl Mug Cake

Prep: 3-5 minutes
Microwave: about 1 minute
Yields: 1 mug cake

4 tablespoons all-purpose flour
¼ teaspoon baking powder
½ tablespoon vegetable oil
3 teaspoons granulated sugar
¼ teaspoon peppermint extract
¼ teaspoon vanilla extract
1 drop red food coloring
Topping: whipped cream, crushed mini candy canes

Add all ingredients except food coloring into oversized microwave safe mug. Mix with a whisk until batter is smooth. Add in one drop of food coloring. Using a fork, gently swirl in a circular clockwise motion until red swirls form, but stopping before cake batter turns completely red. Cook in microwave for about 1 minute or until done. Top with whipped cream and crushed mini candy canes.

HOLIDAY CONFETTI MUG CAKE
Prep: 3-5 minutes
Microwave: 1 minute 30 seconds
Yields: 1 mug cake

¼ cup and 2 tablespoons all-purpose flour
2 tablespoons sugar
¼ teaspoon baking powder
¼ cup milk, at room temperature
2 tablespoons salted butter, melted and cooled
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract
1 tablespoon and 1 teaspoon holiday sprinkles
Topping: whipped cream, holiday sprinkles

In a small bowl, whisk together flour, sugar and baking powder until thoroughly combined. Blend in milk, butter, vanilla and almond extract until batter is smooth. Quickly stir in 1 tablespoon sprinkles. Pour batter into an oversized, microwave-safe mug. Top with remaining 1 teaspoon sprinkles. Microwave on high for 1 minute and 30 seconds or until cake is done. Top with whipped cream and holiday sprinkles.

Natalie Hall can be contacted at @hall0224@stthomas.edu.