Readers' cookie recipes make sweet memories

Holiday cookies aren't something to be messed around with. These are sugar-coated memories baked just once a year, dipped in nostalgia and served warm-heartedly . . . preferably with a cold glass of milk and a hug.

And what comes out of the oven speaks volumes about a family's heritage, geography, personal history, triumphs and tragedies. There are, for instance, great-grandma's butter cookies from the Old Country; your career-obsessed aunt's no-bake cookies (that everyone still loves); a sophisticated cousin's decadent chocolate chip cookies made with Valrhona chocolate and the simple ginger snaps that dad remembers from his country childhood.

Passed down from generation to generation, holiday cookies are what we share around the table, via care package for loved ones far away and with fond memories for family bakers who have passed on.

Here are a few favorites from local families, as part of the annual BiteClub Holiday Cookie Contest. Each year, dozens of recipes are entered, tested and shared -- a tasty glimpse into the kitchens of friends and neighbors. You can find many more online at BiteClubEats.com.

Through Dec. 15, submit your family recipe for a chance to win the grand prize of a $100 Lucky's Supermarket gift certificate and a $25 gift certificate to Savory Spice Shop (317 D St., Santa Rosa). What will you share?

Says Suzanne Carlin of Santa Rosa: "These are wonderful, and many ask why not just buy the graham crackers: Because these are so awesome! Use a good chocolate, such as Ghirardelli or Valhalla! Also, I would suggest a great brand of raspberry jam, Bonne Maman!"

Graham Cracker Cookies

Makes about 2 dozen cookies

3 cups flour

2 cups whole wheat graham flour

1 cup toasted wheat germ

2 teaspoon cinnamon

1? teaspoon baking soda

1 teaspon salt

2 cups (4 sticks) butter, unsalted,softened

1? cups light brown sugar

? cup honey

6 ounces bittersweet chocolate

1 cup raspberry jam

Whisk to combined first 6 ingredients in bowl and set aside.

In a mixer beat butter and sugar until fluffy, about 4 minuets. Beat in honey. Reduce speed to low and gradually mix in flour mixture. You will have to scrape down sides numerous times to mix throughly.

Divide dough into 2 pieces, wrap each in plastic wrap and chill for 30 minuets. Then roll out each piece and using a 2 inch wide glass, or cookie cutter cut into rounds.

Place on baking sheets covered in parchment paper. Pierce dough with fork all over to creat dotted lines, and chill for 30 minutes.

Preheat oven to 350. Bake until golden brown. Let cool completely.

Melt chocolate in double boiler, and fill plastic bag or pastry bag with chocolate, drizzle over half the cookies! Let chocolate harden. Spread a spoonful of jam over remaining cookies, and top with chocolate drizzled cookie!

Chocolate Chocolate Chip Cookies

Makes about 2 dozen cookies

1 cup flour

? cup cocoa powder

? teaspoon baking soda

? teaspoon salt

4 ounces chopped chocolate

4 ounces melted chocolate

? cup melted butter

1? cups sugar

2 eggs

1 teaspoon vanilla

Melt butter and 4oz of chocolate and set aside to cool slightly. Whisk eggs, sugar and vanilla together. Add melted mixture to sugar mixture, mix until combined.

Sift flour, cocoa, salt & soda into wet ingredients and mix until combined. Fold in chopped chocolate. Bake at 325 degrees for 15 minutes until tops crack. (Submitted by Erin Beard, Santa Rosa)

Says Carly Rickards of Santa Rosa: "My family gobbles these up in no time flat!"

Raspberry Ribbons

Makes about 3 dozen cookies

1 cup butter (no substitutes), softened

? cup sugar

1 egg

1 teaspoon vanilla extract

2? cups all-purpose flour

? teaspoon baking powder

? teaspoon salt

? cup raspberry jam

For glaze:

1 cup confectioners' sugar

2 tablespoons evaporated milk

? teaspoon vanilla

1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Divide dough into six portions; shape each into a 5-in. x 2?-in. log. Place 4 in. apart on parchment lined (dont use silpats the jam is really messy) baking sheets. Make a ?-in. depression down the center of each log. Bake at 350 degrees F for 10 minutes.

3. Fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 5 minutes. (logs are really fragile when hot) Remove to a cutting board; cut into 3/4-in. slices. Place on wire racks.

4. In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. cool completely.

If you plan on storing the cookies place a sheet of waxed paper between layers

Says Liz Heflin of Windsor: "I took a recipe that was given to me by my sister Devorah and I doubled the ginger. and cut the baking time so they would be softer. These get a lot of compliments."

For another take, I made dulce de leche using a can of evaporated milk cooked in a water bath for about 90 minutes at 400 degrees. Spread the cooled dulce de leche between the layers of graham crackers. Cookies and milk!

Ginger Cookies

Makes about 3 dozen cookies

Sift and have ready:

2 cups flour

? teaspoon of salt

1 teaspoon ginger

1 teaspoon cinnamon

? teaspoon ground cloves

? teaspoon ground Allspice

2 teaspoons baking soda

Beat:

1 cup white sugar

3/4 cup vegetable oil

Then beat in:

1 egg

Then beat in:

? cup dark molasses

Mix the dry with the wet until blended (wooded spoon works best, plus it's like free therapy).

Measure dough into 1 tablespoon size balls and roll them into white sugar. Don't flatten them. They will all be the same size and have that ginger cookie crackled top that makes us feel like cookie geniuses.

Bake at 375 for 7 minutes.

I slam the pan onto the counter, but I'm not sure that truly does anything . . . it just feels more professional.

Makes about a dozen cookies

2 cups crushed vanilla cookies

1 cup powdered sugar, sifted

1 cup pecans, chopped fine

2 tablespoons melted butter

2 tablespoons light corn syrup

2 tablespoons unsweetened cocoa powder

1/3 cup bourbon

For chocolate coating

4 ounces high quality bittersweet chocolate

2 teaspoon oil

Mix all ingredients and roll into balls. Roll in powdered sugar. Refrigerate at least 2 hours.

Melt chocolate and oil in a double boiler until just melted or in a microwave at ? power for about 2 minutes. Cool to about body temperature. Dip the cold bourbon ball into the melted chocolate with a fork and place on a foil-lined baking pan. Chill 2 hours.