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Tender butter cookies studded with chopped fresh strawberries and scented with nutmeg and brandy, dusted in powdered sugar. Little jewel-like bites that melt on the tongue.

Carob and chocolate chip cookies with cake flour, oat flour, and turbinado sugar. A health-leaning take on the classic with hearty texture and gentler sweetness.

Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.

Pecan crescents, buttery melt-in-your-mouth shortbread cookies rich with finely chopped pecans and a hint of nutmeg, shaped into little crescents. A cornstarch-tender holiday cookie in the wedding-cookie family.

Melomakarona: traditional Greek Christmas cookies made with olive oil, orange zest, and semolina, soaked in honey syrup and topped with walnuts. Fragrant, syrup-drenched holiday staple.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Krumiri: Piedmontese piped butter cornmeal cookies from Casale Monferrato, Italy. Crisp, mustache-shaped shortbread with a distinct golden crunch and subtle vanilla flavor.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Annie's butter cookies: one buttery, rich dough that shapes into candy canes, pinwheels, spritzes, cutouts, or drop cookies. The Christmas-cookie foundation worth memorizing.

Zimtsterne are German cinnamon star cookies: a chewy ground-almond and cinnamon dough crowned with a crisp white meringue glaze. Naturally gluten-free and a staple of the German Christmas cookie tin.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Cinnamon sugar butter cookies rolled in spiced sugar and baked low for a soft, chewy center. Brown sugar dough gives these drop cookies deep caramel notes with a crackly cinnamon coating.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.