COOKIE SWAP

Sprinkle Cookies

MAKES 24

Spreading a little holiday cheer has never been easier.

1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon almond extract
2½ cups all-purpose flour
1 teaspoon kosher salt
½ cup Christmas-colored sprinkles

1. Preheat oven to 350°. Line baking sheets with parchment paper.

2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in egg and almond extract.

3. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into 1-inch balls; roll in sprinkles. Place at least 2 inches apart on prepared pans. Flatten slightly with the bottom of a glass. Freeze until firm, about 15 minutes.

4. Bake until edges are slightly browned, 12 to 15 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks. Store in airtight containers for up to 3 days.

Coconut Cake Cookies

MAKES ABOUT 48

These cookies are simple—let the kids help with icing and decorating them.

1½ cups unsalted butter, softened
2¼ cups sugar
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon lemon zest
5 cups cake flour, sifted
1½ teaspoons baking powder
1 teaspoon kosher salt
½ recipe Fluffy Coconut Frosting (recipe on page 86)
½ cup sweetened flaked coconut
½ cup toasted sweetened flaked coconut

1. In a large bowl, beat butter, sugar, and cream cheese with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts and zest. In another large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 30 minutes.

Preheat oven to