2014 Holiday Cookie Contest: Meet our 12 winners and their sweet creations

The top 12 submissions from the Chronicle's Christmas Cookie Contest. Scroll down to read the recipes and see the winners.Brett Coomer/Staff

Everyone has a Santa's sack full of comforting Christmas associations. Decorating the tree. Finding that ideal gift. Singing carols. The perfectly timed snowfall. And, always, being with family. We're sure a great many of those holiday recollections involve food. For us, Christmas is all about the cookie. That perfect sugar cookie glossed with almond-flavored frosting; the fudge crinkle dusted with snowlike powdered sugar; the melt-away sandy; the jam-filled thumbprints; the chewy gingerbread men outlined in white royal icing; the anise-touched biscotti; the cherry- and nut-studded pleaser that tastes like a bite of fruitcake.

We know many of our readers have a slew of cookie recipes they churn out for the holidays, so we asked them to share. And they did. Not just recipes, but some great memories that underline the emotional tug and familial power of the Christmas cookie. Thank you all for sharing your recipes. Here's a dozen we selected. Merry Christmas-cookie baking to one and all.

Mazurkas

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From Ellen Sankowski, The Woodlands

Makes 2 dozen cookies

2 cups all-purpose flour

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½ teaspoon baking powder

¼ teaspoon salt

1 cup butter, softened

1 cup sugar

1 egg

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1½ teaspoons vanilla extract

Fruit

4 teaspoons cornstarch

4 teaspoons sugar

1 cup orange juice

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½ cup dried apricots, chopped

½ cup dried dates, chopped

¼ cup dried cherries, halved (may substitute dried cranberries)

¼cup golden raisins

3 tablespoons candied orange peel, optional

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½ cups raw peeled pistachios

Instructions: Preheat oven to 375 degrees. Coat a 13-by-9-inch pan with nonstick spray. Line the bottom with parchment paper.

For the cookie: Whisk flour, baking powder and salt into a bowl. In a separate bowl, cream the butter and sugar using an electric mixer at medium-high speed, about 2 minutes. Scrape down the sides of the bowl, then add egg and vanilla extract. Gradually add the dry ingredients to the butter-sugar mixture. Scrape down the sides of the bowl as needed.

Spread the dough in the bottom of the prepared pan. Bake until light golden brown with darker edges, about 30 minutes. Remove from oven and cool. While the crust is baking, prepare the fruit: Whisk the cornstarch and sugar in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium heat, stirring often, until thickened into a compote, about 3 minutes. Remove from heat and transfer to a bowl. Stir in nuts and cool slightly.

Spread fruit evenly over the top of the crust.

Return to oven for 10 minutes until the fruit is slightly glossy, about 10 minutes. Cool in pan and then cut into bars.

Cranberry Cardamom Christmas Cookies

From Hilary Purcell, Houston

Makes 30 cookies

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

2 large eggs

2 teaspoons orange zest (from 1 medium to large orange)

2 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon ground cardamom

¾ teaspoon kosher salt

1½ cup old-fashion oatmeal

1 cup dried cranberries

1 cup white chocolate chips

½ cup toasted pecans

Instructions: Cream the butter and both sugars until light and fluffy.

Using a mixer on medium speed, add eggs one at a time, beating well after each addition.

Zest the orange right over the mixing bowl to get all the zest and oils from the orange.

Mix until incorporated.

Sift together the flour, baking soda, cardamom and salt.

Whisk mixture together well with a wire whisk. While the mixer is on low, add the flour mixture to the butter/sugar mixture gradually. Fold in oatmeal, cranberries, white chocolate chips and pecans.

Divide batter and make two long logs about 10 to 12 inches long and wrap in plastic wrap.

Refrigerate for at least 30 minutes to an hour. For the best flavor and texture, allow the dough to rest overnight in the refrigerator.

Preheat oven to 350 degrees.

Slice the logs into ½-inch-thick rounds and place on an ungreased cookie sheet.

Bake 12 minutes or until the cookies are nicely browned around the edges.

Allow to cool on cookie sheet for 10 minutes.

Remove and place on rack to finish cooling.

Nanaimo Bars

From Jan McNeill, Houston

Makes 16 bars

Crust

½ cup butter

4 tablespoons cocoa powder

1 egg, slightly beaten

1 teaspoon vanilla

¼ cup sugar

2 cups crushed graham crackers

1 cup coconut

½ cup chopped walnuts

Middle Layer

¼ cup butter

2 tablespoons vanilla pudding mix

3 tablespoons milk

2 cups confectioner's sugar

Top Layer

4 squares semi-sweet chocolate

1 tablespoon butter

Instructions: Place butter, cocoa powder, egg and vanilla in a saucepan over medium heat.

Stir until it thickens to the consistency of pudding. Add sugar and combine.

Remove from heat.

In a bowl, combine graham crackers, coconut and nuts, then add to the cooked mixture.

Firmly pack the mixture in the bottom of an 8-inch square pan.

In a medium bowl, combine the pudding mix and milk.

Add butter and confectioner's sugar.

Spread on top of crust.

In a microwave or double boiler, melt chocolate and butter.

Drizzle on top of the icing mixture.

Chill, then cut into small squares.

Store in the refrigerator in a container, using wax paper between layers.

Chocolate Cherry Cookies

From JoAnn Petersen, League City

Makes 2 dozen cookies

1 cup butter, slightly softened

2 cups sugar

2 eggs

1 teaspoon vanilla extract

4 teaspoons cherry juice (or more)

20 ounce jar maraschino cherries, drained and chopped

3 cups flour

1 cocoa powder

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

Icing

1 cup semi-sweet chocolate chips

½ cup sweetened condensed milk

4 teaspoons cherry juice (or more)

Instructions: Preheat oven to 350 degrees.

Cream butter and sugar until light and fluffy, about 4 minutes.

Add eggs one at a time.

Add the vanilla, cherry juice and cherries; mix until combined.

In a separate bowl, combine the dry ingredients, then add to the butter-sugar mixture about 1 cup at a time, mixing until combined between each addition.

To make the icing, combine the chocolate chips, sweetened condensed milk and cherry juice in a small saucepan over low heat.

Stir until the chocolate is melted and smooth.

Drop cookie dough by spoonfuls onto an ungreased baking sheet, then spoon the icing over the cookie-dough balls prior to baking.

Bake 10-12 minutes or until set.

CinnaNilla Cookies

From Jeana Hartman, Spring

Makes 4½ dozen cookies

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

1 cup butter

¾ cup sugar

¾ cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla

¾ bag vanilla chips

1 bag cinnamon chips

1½ cups quick-cooking oatmeal

1 cup raisins

1 cup chopped pecans, lightly toasted

1 cup coconut, lightly toasted

Instructions: Preheat oven to 375 degrees.

Combine flour, baking soda, salt, cinnamon and nutmeg; set aside.

In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips, oats, raisins, pecans and coconut.

Using a small cookie scoop, drop dough onto an ungreased cookie sheet about 2 inches apart. Make sure the cookie scoop is packed with dough. Bake 8 to 10 minutes, then cool on wire rack.

Note: The dough can be formed into a 2½-inch roll, wrapped in wax paper and frozen. When ready to use, slice into ¾-inch rounds and bake.

Whiskey Lizzies

From Connie Buckingham, Sugar Land

Makes 50 cookies

3 cups golden raisins

½ cup bourbon

1½ cups flour

1½ teaspoon baking soda

1½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

¼ cup butter, softened

½ cup brown sugar, firmly packed

2 eggs

4 cups pecan halves

1¼ cups diced citron

3 10-ounce jars maraschino cherries, drained on a paper towel and cut in half

Instructions: In a large bowl, combine golden raisins and bourbon. Allow to sit for 1 hour.

Preheat oven to 325 degrees.

Spray a cookie sheet with nonstick cooking spray; set aside.

In another bowl, combine flour, baking soda, cinnamon, nutmeg and cloves.

In a separate bowl, beat butter, brown sugar and eggs until fluffy.

Gradually add the dry ingredients to this mixture until smooth.

Add the raisin-bourbon mixture, pecans, citron and cherries.

Drop dough from a teaspoon onto cookie sheets, then bake 15 minutes or until firm. Cool cookies on wire racks.

Date-Filled Cookies

From Vanessa Amelunke, The Woodlands

Makes 4 dozen cookies

Cookie mixture

1 cup shortening

2 cups brown sugar

2 eggs

½ cup water or sour milk

1 teaspoon vanilla

3½ cups flour

1 teaspoon salt

1 teaspoon soda

½ teaspoon cinnamon

Date Filling

2 cups dates, finely chopped

¾ cup sugar

¾ cup water

½ cup chopped black walnuts

Instructions: Preheat oven to 400 degrees.

In a large bowl, cream shortening, sugar and eggs.

Stir in water and vanilla. Stir in dry ingredients.

Make the filling in a small saucepan over medium heat.

Cook dates, sugar and water until thickened, stirring constantly.

Add nuts. Cool.

On ungreased cookie sheets, drop dough by small spoonfuls, make a well in each cookie with back of a spoon, top with ½ teaspoon filling, then top with another small amount of cookie dough to cover the filling.

Bake 10-12 minutes or until light brown.

White Chocolate Cherry Shortbread

From Cindy Young, Kingwood

Makes 4 dozen cookies

½ cup maraschino cherries, drained and finely chopped

2½ cups flour

½ cup sugar

1 cup butter

²⁄3cup white chocolate chips plus additional white chocolate for dipping

½ teaspoon almond extract

Sugar sprinkles

Instructions: Preheat oven to 325 degrees.

Spread chopped cherries on paper towels to drain well (save the juice).

In a large bowl, combine flour and sugar.

Cut in butter until mixture resembles fine crumbs.

Stir in drained chopped cherries and white chocolate chips.

Stir in almond extract and enough reserved cherry juice, one tablespoon at a time, then mix with your hands to form a smooth ball of dough.

Shape dough into 1-inch balls.

Place balls about 2 inches apart on cookie sheet lined with parchment paper.

Using the bottom of a glass dipped in sugar, flatten balls to ¼- to ½-inch thick.

Bake 10-12 minutes, then transfer to a wire rack to cool.

Dip half of the cookie in melted white chocolate and then sprinkle with sugar.

Great-Grandma's Old-Fashioned Sugar Cookies

Martha Anne Pierson of Seabrook. Her Great Grandma's Old Fashioned Sugar Cookie recipe is a winner in the Houston Chronicle 2014 Holiday Cookie Contest.Courtesy photo

From Martha Anne Pierson, Seabrook

Makes 3 dozen cookies

1 cup all-vegetable shortening

2 cups sugar

3 eggs

4 cups all-purpose flour, sifted

½ teaspoon salt

½ teaspoon nutmeg

Dash of allspice

2 teaspoons baking powder

Sugar sprinkles, gumdrops, chopped nuts

Instructions: Preheat oven to 400 degrees. Cream together shortening and sugar. Add eggs, one at a time, beating until smooth and creamy. Sift flour a second time with salt, nutmeg, allspice and baking powder. Roll into a ball, cover with wax paper and chill at least 30 minutes.

Using a floured rolling pin, roll small amounts of the chilled dough onto wax paper to about ¼-inch thick.

Cut with floured cookie cutters. Place on ungreased cookie sheets and decorate with sprinkles, candies or nuts if using. Bake 8 to 10 minutes, then cool on wire racks.

Lemon Log Cookies

From Katy Bastedo, League City

Makes 30 cookies

1 cup butter

1 cup sugar

1 3-ounce package of cream cheese

1 egg yolk

2½ cups flour

1 cup walnuts, finely chopped

½ teaspoon salt

½ teaspoon lemon rind

6-ounce package of semi-sweet chocolate chips

Instructions: Preheat oven to 325 degrees.

Cream butter, sugar and cream cheese together until light and fluffy. Add egg yolk and beat well. In a separate bowl, combine flour, walnuts, salt and lemon rind, then add to the butter-sugar mixture and chill for at least 2 hours.

Roll portions of about 1 tablespoon of dough into small logs then place on ungreased cookie sheet. Bake for 12 minutes. Cool completely. Melt the chocolate chips in the microwave for 1 minute 15 seconds and stir until smooth. Dip one end of the cookie in the melted chocolate and sprinkle with nuts, colored sugar or other sprinkles.

Filled Butter Rings

From Anne Paul, The Woodlands

Makes 20 cookies

1 cup butter, unsalted

½ cup sugar

3 cups sifted flour

¼ teaspoon salt

1 jar apricot preserves

Confectioner's sugar

Instructions: Preheat oven to 400 degrees.

In a large bowl, cream butter and sugar until light and fluffy. Add flour and salt.

Roll dough to 1⁄8-inch thickness. Cut into 2-inch circles. Cut the centers out of half of the circles; these will be the tops of your sandwich cookies.

Bake for 10 minutes or until golden. Cool.

Spread the solid cookie with apricot preserves, then top with cookies whose centers were cut out. Dust with confectioner's sugar.