When I was young, instead of buying gifts, I made a variety of Christmas cookies to give out to neighbors and friends. I wrapped them up with a bow, placed a bag of each variety in a basket, and delivered them to the lucky recipients. Some years I would add a candle or a jar of homemade strawberry jam, but the one thing that remained constant was the fresh batches of colorful cookies.

Somewhere along the way, I think it was when my mom stopped paying for the ingredients and I was a poor college student, I stopped making my Christmas cookie baskets. This year, though, I’m going to start it up again. What better way to spread the season’s cheer?

Holiday Spice Cookies

Making Christmas cookies is a prime opportunity to start or pass down a holiday tradition — from grandmother to grandchild, from mother to daughter, or between friends. My grandmother recently passed down a family Christmas tradition, which I wrote about for The Erickson Tribune. She taught me how to make the Christmas doughnuts that she has made and given to family members since before I was born. Read my story here.

As for my Christmas cookie basket tradition, this year I started with spice cookies and my very favorite pick for the holidays: santa’s whiskers. They’re festively red and white and taste like the season with a hint of almond.

Santa’s Whiskers

Tip: Make a holiday tradition, be it baking, crafting, or decorating.

Recipe: Santa’s Whiskers Cookies
(Adapted from Better Homes and Gardens)
Makes about 36

1/4 cup butter, softened
1/4 cup shortening
1/2 cups sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/8 tsp almond extract
1 Tbsp milk
1/2 tsp vanilla
1 1/2 cups all-purpose flour
3/4 cup maraschino cherries, drained and finely chopped
Few drops red food coloring
1/2 cup coconut

In a large mixing bowl, beat softened butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, and salt. Beat until combined, scraping the sides of the bowl. Beat in the egg, egg yolk, almond extract, milk, and vanilla. Beat in as much of the flour as you can. Using a stiff spoon or spatula, stir in any remaining flour.

Dry cherries with paper towels. In a medium mixing bowl combine the cherries, cookie dough, and food coloring. Using a wooden spoon, mix until thoroughly combined and all dough is pink. Shape dough into a 10-inch-long roll. Roll dough in coconut until covered. Wrap in plastic wrap or waxed paper. Chill in the refrigerator for 4 hours or until firm. To firm faster, place in the freezer until firm.

Cut log into 1/4-inch-thick slices with a sharp knife. Keep rotating the log so one side doesn’t get flat and you have round cookies. Place slices 2 inches apart on an ungreased baking sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack; cool.

When completely cool, stack four to five cookies and place in a clear plastic bag. Tie with colorful ribbon.