Christmas cookies make holiday season bright

Gather your friends, family and co-workers and get into the Christmas spirit with a cookie exchange. Each person should bring a dozen cookies for each guest participating in the exchange.

Give suggestions so there will be a good assortment, and remind everyone to bring copies of their recipes and a container to take home all their goodies!

Here are a few ideas, compliments of chef David Brown from the Kapiolani Community College culinary arts program.

Tip: Room-temperature ingredients bond easily, creating evenly textured batter for light and fluffy baked goods.

PFEFFERNUSSE COOKIES (GERMAN PEPPER NUT COOKIES)

• 1-1/2 cups flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon EACH allspice, cinnamon, nutmeg and ginger
• 1/2 cup (1 stick) butter, softened
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 egg
• 2 tablespoons honey
• 1/2 teaspoon vanilla
• 1 cup powdered sugar or as needed

In a large bowl, sift together flour, baking soda and spices; set aside.

In bowl of an electric mixer, cream butter and sugars until light and fluffy. Scrape down sides while mixing.

Add egg, honey and vanilla; mix until smooth. Add dry ingredients and mix, scraping down sides. Refrigerate dough overnight.

Heat oven to 325 degrees. Line baking sheets with parchment.

Scoop dough into small round discs (about 1 by 1/2 inch). Arrange on baking sheets about an inch apart. Bake 12-14 minutes, until tops crack. Cool.

Roll in powdered sugar. Makes 3 dozen cookies.

Note: Molasses may be substituted for honey and vanilla.

Approximate nutritional analysis, per cookie: 70 calories, 3 g fat, 1.5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 10 g carbohydrate, no fiber, 6 g sugar, 1 g protein.

PERFECT CHAI SPICED SNICKERDOODLE COOKIES

• 2-2/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup butter, softened
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 egg plus 1 yolk
• 1 teaspoon vanilla
• >> Spiced sugar
• 1 cup sugar
• 1-1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon cardamom
• 1/2 teaspoon allspice

In a large bowl, sift flour, baking soda, cream of tartar, salt and cinnamon. Set aside.

In bowl of an electric mixer, cream butter and sugars until fluffy. Slowly add egg, egg yolk and vanilla; mix to incorporate and scrape down. Add flour mixture and mix until just incorporated. Refrigerate dough.

Heat oven to 325 degrees. Line baking pans with parchment.

Combine spiced sugar ingredients in small bowl.

Scoop out chilled dough and shape into balls with your hands. Roll balls in spiced sugar.

Arrange on baking pans; bake 10-12 minutes. Makes 40 cookies.

Approximate nutritional analysis, per cookie: 120 calories, 5 g fat, 3 g saturated fat, 20 mg cholesterol, 100 mg sodium, 18 g carbohydrate, no fiber, 12 g sugar, 1 g protein.

PUMPKIN BISCOTTI

• 1/4 cup butter, softened
• 2/3 cup sugar
• 1-3/4 teaspoons pumpkin pie spice
• 1-1/4 teaspoons cinnamon
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup pumpkin puree
• 2 cups flour

Heat oven to 350 degrees. Line baking pans with parchment.

In bowl of an electric mixer, cream together butter, sugar, spices, baking powder and salt. Beat in egg and scrape down.

Add puree; combine until smooth. Add flour; mix until smooth.

Divide dough in half and shape it into two 10-by-2-inch logs. Pat logs into long rectangles and smooth tops and sides.

Bake 25 minutes and remove from oven.

Lower heat to 325 degrees. Cut logs at a diagonal into 1/2- to 3/4-inch slices, and re-bake until golden brown around the edges, about 25 minutes. (The biscotti will still be soft in the center). The longer it bakes, the browner and crisper it will be.

Turn off oven, crack open oven door and let biscotti cool in oven. Once cooled completely, remove and store in airtight container at room temperature for several days, or freeze. Makes about 2 dozen.

Approximate nutritional analysis, per serving: 80 calories, 2.5 g fat, 1.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g sugar, 1 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.