A selection of readers’ favorite Christmas cookie recipes tested by the Times.
Crisscross Raspberry Cookies
2/3 cup butter
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted all-purpose flour
11/2 teaspoons baking powder
Preheat oven to 375 degrees. Cream butter; add sugar gradually. Beat in eggs one at a time. Blend in vanilla and sifted dry ingredients; chill dough overnight. Roll dough 1/8-inch thick on floured canvas; cut with 2-inch cutter. Arrange half of the circles on greased cookie sheets; place a half-teaspoonful of jam in center of each circle. Make a crisscross cut in center of remaining circles and place on top of jam; press edge together with tines of fork.
Bake at 375 degrees 8 to 10 minutes. Makes about 5 dozen 2-inch cookies. Times testing notes: Stay with cookie cutters 2 inches or smaller. Larger cookies were too doughy and not as pretty.
Source: Jalania Seyfert, Spring Hill