"A tiny little pastry shell first filled with marshmallow fluff, then filled with fudgy chocolate and topped with crushed bits of peppermint." — RikkiSnyder
"A 2011 L.A. Times Food Bake-Off winning recipe, these Cranberry Thumbprints are made with wheat flour, flax meal, whole fruit and raw sugar. Who says holiday cookies can't be delicious AND nutritious?" — OutoftheBoxFood
"Peanut butter cookie dough is pressed into a mini muffin pan and cooked. When they've cooled, mascarpone cheese and spices fill each cup, then they're topped with a Hershey's Kiss!" — VMowrey
"A combination of sweet and savory spices added to my grandmother's shortbread cookie, dipped in chocolate and topped with toasted pine nuts and dried apricot." — Peggy Lunde
"The most scrumptious cookie you will ever eat! Soft, chewy and made with real butter and premium chocolate. Every bite is as scrumptious as the first!" — blondebetty
"Rolled oats, chopped peanuts and white chocolate morsels come together for this tasty cookie — garnished with a dash of pink Australian finishing salt." — Sean Michael Beyer
"Tender biscotti cookies flavored with peppermint oil and coated in a blanket of melted white chocolate, which is then adorned with peppermint chips." — cookiefinalist
"Pretty little green Christmas trees made mostly from egg whites! Very inexpensive, but delightful! Crunchy and melt-in-your-mouth delicious!" — Wildflour
If you like these, try Food Network Kitchen's Meringues.
Red Velvet Crinkle Cookies
You'll find these soft and crackly cookies in many Italian bakeries — usually in traditional flavors like chocolate, lemon, almond or pistachio. But this red velvet version by mariarusso90_8873862 is especially festive for the holidays.
"The 'frosting' top of this German cookie is that way because the cookie batter is whipped at high speed with an electric mixer for several minutes. The cookie drops then sit overnight on cookie sheets, allowing the tops to dry before the cookies are baked the next day. Don't like anise? Substitute with vanilla extract or gingerbread spices." — Gin's Kitchen
