3 Holiday Cookies

For Cinnamon Star Cookies:

In a large bowl, with an electric mixer set on high speed, beat egg whites until soft peaks form, stir in the confectioners' sugar, beating until the peaks are stiff. Set aside 1 cup of meringue to use for glaze.

Fold the cinnamon, ground almonds and cherry brandy into the remaining meringue mixture to form a stiff dough. Cover the dough with plastic wrap and chill in the refrigerator for 1 hour.

Lightly dust a work surface with confectioners' sugar, roll out dough to a thickness of 1/4-inch. Cut out cookies, using star cutters. Brush each star with the reserved egg white mixture and place on a parchment-lined cookie sheet and allow to dry overnight at room temperature.

Preheat oven to 325º F. Bake for 8 to 10 minutes. Stars should be soft in the middle and glaze should remain white. Allow to cool on the pan for 10 minutes. Transfer to wire rack to cool and set completely. Serve. Cookies can be stored in an airtight container for up to 10 days.

For Sugar Cookies:

In a large bowl, cream together softened butter and sugar, mixing until smooth. Beat in eggs and vanilla extract. Sift in dry ingredients. Cover, and chill dough overnight or at least for 2 hours.

Preheat oven to 375º F. On a lightly floured work surface, roll out dough to a thickness of about 1/2-inch. Cut into shapes using cookie cutters. Place cookies 1-inch apart on ungreased cookie sheets.

Bake for 6 to 8 minutes on until edges are golden brown. Cool completely before frosting.

For Icing:

In a small bowl, mix confectioners' sugar and lemon juice together, one teaspoonful at a time until desired consistency is achieved. Spread or pipe onto completely cooled cookies.

For Black & White Cookies:

In a medium bowl, sift flour, baking powder and salt together. Set aside.

In a separate large bowl, using and electric mixer set on medium speed, beat butter and sugar together until fluffy and light. Beat in the egg, followed by the vanilla. Add the flour mixture and mix to thoroughly combine. Scrape down the sides of the bowl with a wooden spoon and continue mixing.

Divide the dough in half. Knead cocoa into one portion of the dough. Divide each dough portion again, so that you have 2 vanilla portions and 2 chocolate portions. Form each of the 4 portions into a rectangle, and wrap each portion in plastic wrap, refrigerate for 2 hours or overnight.

Remove dough from refrigerator, allow dough to soften slightly on the kitchen counter (about 15 to 20 minutes). On parchment paper, using a floured rolling pin, roll out each portion of dough into a 12 x 5-inch rectangle, 1/2-inch thick. Using a pizza wheel, cut each rectangle in half lengthwise. so that you have eight 2 1/2-inch strips. Assemble two logs, four layers high, alternating each layer between vanilla and chocolate (see finished cookie design). Wrap each log in plastic and refrigerate until firm, at least 2 hours,

Preheat oven to 350º F. Line baking sheets with parchment paper.