Winning reminders of family and home

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings of family and friends and the magic that can be found only this time of year.

This fall, we asked L.A. Times readers to share their special cookie recipes with us for our third annual Holiday Cookie Bake-Off and then to help us narrow down their favorites to the top 50.

We received close to 200 submissions, and more than 2,500 votes were cast. We took the top vote-getters to Le Cordon Bleu College of Culinary Arts in Pasadena, where students spent one Saturday morning baking batches of cookies.

Just over a week ago, the L.A. Times Test Kitchen was jammed with happy bakers and their helpers for this year’s photo shoot. Amazing cookies, memories and traditions were shared.

Celebrating memories, cookies remind us of home. Or remind those close to us of home. One winner made cookies to share with a friend from Sweden. When he tasted the ginger-spiced cookies, the friend remarked, “This is my taste of Christmas.”

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noelle.carter@latimes.com

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Cherry pistachio rugelach

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Total time: 1 hour, plus chilling time for the dough

Servings: Makes 32 cookies

Note: Adapted from Samantha Ferraro.

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Dough

8 ounces cream cheese, at room temperature

1/2 pound (2 sticks) butter, at room temperature

1/4 cup sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups (9.5 ounces) flour, sifted

1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer, cream together the cream cheese and butter. Add the sugar, salt and vanilla, and beat well.

2. Add the flour, and mix until just combined. Remove the dough to a well-floured surface and roll into a ball. Cut the ball into quarters and wrap each piece in plastic wrap. Refrigerate to firm up the dough, at least 30 minutes (or freeze at least 15 minutes).

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Cherry pistachio rugelach

1/4 cup light brown sugar

1/4 cup plus 2 tablespoons sugar

1 teaspoon cinnamon

Freshly grated nutmeg, to taste

1 cup pistachios, finely chopped in a food processor

1/2 cup black cherry preserves, quickly pulsed in a food processor until smooth

Zest of 1 orange, or to taste

Rugelach dough, refrigerated until ready to use

1/4 cup cinnamon sugar (3 tablespoons sugar and 1 tablespoon cinnamon, blended)

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1 egg, beaten (to use as an egg wash)

1. Heat the oven to 350 degrees.

2. In a small bowl, combine the brown and granulated sugars, cinnamon, nutmeg and pistachios. In another small bowl, stir together the preserves and orange zest.

3. Take one dough quarter out of the refrigerator and roll it out on a well-floured surface to a circle about 9 inches in diameter (use a 9- to 10-inch cake pan as a guide, if you have one, to make perfect circles).

4. Spread 2 tablespoons of the preserves in a thin layer over the dough, then sprinkle one-fourth cup of the pistachio mixture over the preserves, lightly pressing it into the preserves.

5. Using a sharp knife or pizza cutter, cut the circle into 8 wedges. Roll each wedge into a crescent shape, rolling from the outside in toward the point.

6. Place the rugelach on a parchment-lined cookie sheet, point-side down, spaced an inch or two apart. Brush with egg wash. Sprinkle each with a bit of cinnamon sugar.

7. Bake the rugelach, one tray at a time, until lightly golden brown, 15 to 18 minutes. Rotate halfway through baking for even coloring.

Each cookie: 170 calories; 2 grams protein; 18 grams carbohydrates; 1 gram fiber; 10 grams fat; 5 grams saturated fat; 29 mg cholesterol; 10 grams sugar; 45 mg sodium.

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Snow cookies

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Total time: 35 minutes, plus cooling times

Servings: Makes about 1 1/2 dozen cookies

Note: Adapted from Christina Conte.

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1 cup (2 sticks) butter

1/2 cup granulated sugar

2 cups (9.25 ounces) flour, sifted

1/2 cup raspberry jam

1 cup powdered sugar

1 1/2 tablespoons milk

1/2 cup unsweetened, finely shredded coconut

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1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a medium bowl using an electric mixer, cream together the butter and granulated sugar until smooth, then slowly stir in the flour until combined.

3. On a well-floured surface, roll the dough out to one-fourth-inch thick and cut out cookies using a 2-inch round cookie cutter.

4. Place the dough on a parchment- or Silpat-lined cookie sheet and bake until set, 8 to 10 minutes (do not let them brown). Cool a few minutes, then place the cookies on a rack to cool completely.

5. While the cookies are cooling, make the icing by mixing together the milk and powdered sugar to the consistency of thick syrup (the icing will have the consistency of school glue and should not run off the cookie when spread over); add a little more sugar to thicken or milk to thin, as needed.

6. Sandwich the cookies, placing a generous teaspoon of jam between the cookies. Spread the icing over the cookies and sprinkle with coconut; set aside until the icing is hardened.

Each of 18 cookies: 229 calories; 2 grams protein; 30 grams carbo- hydrates; 1 gram fiber; 12 grams fat; 8 grams saturated fat; 27 mg choles- terol; 18 grams sugar; 3 mg sodium.

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Cranberry orange pockets

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Total time: 1 hour, plus cooling and at least 2 hours chilling time for the dough

Servings: Makes 2 dozen cookies

Note: Adapted from Linda Amendt.

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Cookie dough

2 cups (8.5 ounces) flour

1/2 teaspoon salt

6 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

1/3 cup sugar

2 teaspoons fresh orange juice

1/2 teaspoon vanilla extract

1. In a medium bowl, whisk together the flour and salt. Set aside.

2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the cream cheese, butter and sugar until light and fluffy, about 3 minutes. Stir in the orange juice and vanilla extract. On low speed, gradually stir in the flour mix just until blended.

3. Gather the dough together and divide into 2 equal portions. Shape each portion into a flat square and tightly wrap in plastic wrap. Chill for at least 2 hours.

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Filling

1/4 cup sugar

3 tablespoons light brown sugar

2 teaspoons finely grated orange zest

3 tablespoons finely chopped dried cranberries

2 tablespoons melted butter

In a small bowl, combine the sugar, brown sugar and orange zest until well-blended. Stir in the dried cranberries, then the melted butter.

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Cranberry orange pockets

Cookie dough

Filling

3/4 cup powdered sugar

4 teaspoons fresh orange juice

1/2 teaspoon finely grated orange zest

1/4 teaspoon vanilla extract

1. Heat the oven to 375 degrees and line 2 large cookie sheets with parchment paper.

2. On a lightly floured surface, roll one square out to a 12-by-8-inch rectangle. Cut the dough into 24 (2-inch) squares. Carefully transfer the squares to the prepared cookie sheets, placing them 1 to 2 inches apart. Roll and cut the second square of dough into squares. Set aside.

3. Place a teaspoon of filling in the center of each square on the cookie sheets. Top with the remaining squares, and press the edges together with the tines of a fork to seal.

4. Bake until the edges are lightly golden, 12 to 16 minutes. Immediately slide the parchment paper onto a cooling rack. Cool the cookies for 5 minutes, then slide off the parchment paper and cool completely.

5. Prepare the icing: In a small bowl, combine the powdered sugar with the orange juice, zest and vanilla extract, stirring until the icing is smooth and thin enough to drizzle from a spoon. Drizzle the icing over the cooled cookies.

Each cookie: 146 calories; 2 grams protein; 19 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 21 mg cholesterol; 11 grams sugar; 73 mg sodium.

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Lemony moons and stars

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Total time: 1 hour, plus chilling time for the dough

Servings: Makes about 4 dozen (3-inch) cookies.

Note: Adapted from Carol Eblen.

1 1/2 cups (3 sticks) butter, at room temperature

2 1/2 cups powdered sugar, divided

3 tablespoons plus 2 teaspoons lemon zest, divided

2 teaspoons lemon extract

3 cups (12.75 ounces) flour

3 tablespoons cornstarch

3/4 teaspoon salt

5 teaspoons fresh lemon juice, more if needed

1. Heat the oven to 325 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter and 1 cup powdered sugar over medium speed until creamy. Beat in 3 tablespoons lemon zest and the extract.

3. In a medium bowl, combine the flour, cornstarch and salt. Beat in the dry ingredients over low speed.

4. Shape the dough into a disk, cover with plastic wrap and refrigerate until chilled and firm, about 1 hour.

5. Roll the chilled dough to a thickness of three-eighths inch between two sheets of lightly floured wax paper to prevent sticking. Cut the dough into desired shapes using cookie cutters.

6. Place the cookies an inch apart on cookie sheets and bake until the edges are slightly golden, about 10 minutes, depending on size. Cool on racks until the cookies are just warm.

7. To make the glaze, combine the remaining 1 1/2 cups powdered sugar and remaining 2 teaspoons lemon zest and fresh lemon juice in a medium bowl, whisking until smooth (add additional lemon juice or water to thin or powdered sugar to thicken, if needed).

8. To frost, turn the warm cookies over and dip the tops into the glaze. If desired, sprinkle with yellow sugar. Set aside until the glaze is hardened. Store the shortbread in tins with wax paper separating the layers.

Each of 48 cookies: 106 calories; 1 gram protein; 13 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 37 mg sodium.

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Joulu pipparkakor

Total time: 1 1/2 hours, plus overnight chilling time for the dough

Servings: Makes about 10 dozen (3-inch) cookies.

Note: Adapted from Sean Early.

1 cup (8 ounces) unsulfured molasses

1/4 cup plus 2 tablespoons strong brewed coffee or espresso

2 teaspoons cinnamon

1 tablespoon ground ginger

1 tablespoon plus 1 1/2 teaspoons finely grated fresh ginger

1 1/2 teaspoons ground cloves

2 tablespoons finely grated orange zest

1 teaspoon freshly ground green cardamom (seeds only, no pods)

10 ounces (2 1/2 sticks) butter, at room temperature

3 eggs, at room temperature

Scant 1 1/2 cups (10 ounces) sugar

7 cups (29.75 ounces) flour, divided

1 tablespoon baking soda

1/2 teaspoon kosher salt

2 egg whites, at room temperature

1 tablespoon water

Coarse sanding or decorating sugar, for dusting

1. In a medium saucepan, whisk together the molasses, coffee, cinnamon, ground and fresh ginger, cloves, orange zest and cardamom. Bring to a gentle boil over medium-high heat, stirring frequently, and cook for 3 to 5 minutes, until slightly thickened with frothy bubbles. Remove the saucepan from heat and add the butter in large pieces, stirring to combine after each addition. Set aside to cool to nearly room temperature.

2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat together the whole eggs and sugar until smooth. Add the cooled syrup to the egg mixture, and stir to combine.

3. In a medium bowl, whisk together 5 cups of flour with the baking soda and salt. Add the flour mixture to the syrup mixture in 1 cup increments, stirring after each addition to combine and form the dough. Continue to add additional flour until the dough is very stiff but pliable and slightly sticky to the touch; you may not need all of the flour.

4. Remove the dough to a well-floured surface and form into a large ball. Divide the dough in half, and knead each half briefly until smooth. Flatten each half into a disk, wrap tightly in plastic wrap and refrigerate overnight.

5. Remove the dough from the refrigerator and set aside at room temperature for 10 to 15 minutes to warm slightly. Meanwhile, heat the oven to 400 degrees, and line cookie sheets with parchment.

6. On a lightly floured board, divide each disk in half, and roll each portion so it is about one-eighth-inch thick. Cut the dough into desired shapes (stars and snowflakes are traditional) using lightly floured cutters, and place on the sheets, spacing the cookies about 1 inch apart.

7. In a small bowl, beat the egg whites with the water, then brush each cookie with egg wash. Dust the cookies with the coarse sugar.

8. Bake the cookies so they are an even, deep golden brown, 7 to 9 minutes, depending on size.

Each of 120 cookies: 62 calories; 1 gram protein; 10 grams carbohydrates; 0 fiber; 2 grams fat; 1 gram saturated fat; 10 mg cholesterol; 4 grams sugar; 40 mg sodium.

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Almond sweeties

Total time: 45 minutes

Servings: 12 to 18

Note: Adapted from Laurel Gillis.

1 cup (2 sticks) butter, softened

1 cup plus 1 tablespoon sugar, divided

1 egg, separated

1 teaspoon almond extract

2 cups (8.5 ounces) flour

1 cup sliced almonds

1/4 teaspoon cinnamon

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat together the butter and sugar. Beat in the almond extract and egg yolk. Add the flour and mix thoroughly.

3. Spread the dough evenly into a 9-by-12-inch baking pan.

4. Beat the egg white until frothy, then brush over the dough. Spread the almonds over the top.

5. In a small bowl, combine the cinnamon with the remaining 1 tablespoon sugar. Sprinkle the cinnamon sugar over the almonds.

6. Bake until golden brown on the edges, about 25 minutes. Remove and cool on a rack, then cut into squares.

Each of 18 servings: 219 calories; 3 grams protein; 23 grams carbohydrates; 1 gram fiber; 13 grams fat; 7 grams saturated fat; 37 mg cholesterol; 12 grams sugar; 6 mg sodium.

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Santa’s coat buttons

Total time: 1 hour, plus chilling time for the dough

Servings: Makes about 3 dozen cookies.

Note: Adapted from Joan Kay GeorgeHerzberg. Red and white decorating sugars can be found at most well-stocked markets, as well as cooking and baking supply stores.

2 cups (9.5 ounces) flour

2/3 cup powdered sugar

1/2 teaspoons salt

1 cup (2 sticks) plus 2 tablespoons butter, cut into 1/2-inch pieces, at room temperature

1/4 cup red decorating sugar

1 teaspoon white decorating sugar.

1. In the bowl of a food processor, combine the flour, powdered sugar and salt. Add the butter, pulsing until the dough comes together.

2. Remove the dough and divide in half. Shape each half into a log about 1 1/2 inches in diameter, rolling in waxed paper. Chill the dough until firm enough to slice, at least 30 minutes.

3. Heat the oven to 350 degrees, and line 2 baking sheets with parchment. Pour the red sugar into a small bowl or baking dish to a thickness of about one-half inch.

4. Cut each dough log into one-half-inch rounds. Press each round lightly onto the sugar to coat, then place, sugar side up, onto the parchment-lined baking sheet 1 to 2 inches apart. Sprinkle a few white crystals on top of each cookie for added sparkle. Use the blunt end of a skewer or similar item to make 2 indentations for “buttonholes.”

5. Bake the cookies for 8 minutes, then reverse the sheets and continue to bake until the cookies are golden on the bottom (no coloring on top), 8 to 12 minutes longer. Cool on racks.

Each of 36 servings: 93 calories; 1 gram protein; 9 grams carbohydrates; 0 fiber; 6 grams fat; 4 grams saturated fat; 15 mg cholesterol; 4 grams sugar; 33 mg sodium.

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Mexican wedding cakes

Total time: 1 hour

Servings: Makes about 3 dozen cookies.

Note: Adapted from Deb Love.

3/4 cup (1 1/2 sticks) butter

1/4 cup powdered sugar, plus extra for rolling

2 teaspoons vanilla extract

1 teaspoon cold water

2 cups (9.5 ounces) flour

1/8 teaspoon salt

1 cup chopped pecans

1. Heat the oven to 400 degrees.

2. Cream together the butter and sugar until light and fluffy, 3 to 5 minutes.

3. Add the vanilla and water and mix thoroughly. Gradually add the flour and salt, then the pecans. Shape the dough into 1 1/2-inch crescents and place on a greased cookie sheet. Bake until lightly browned, about 8 minutes.

4. Roll the cookies in powdered sugar while still warm, then cool on a rack.

Each of 36 cookies: 86 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 10 mg cholesterol; 1 gram sugar; 9 mg sodium.

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Gluten-free wedding cakes

Total time: 1 hour, 10 minutes, plus cooling time for the cookies

Servings: Makes about 3 1/2 dozen cookies.

Note: Adapted from Lida Frankel. Xanthan gum is available at health food stores, select well-stocked markets, and cooking and baking supply stores. To make gluten-free flour, combine 1/2 cup brown rice flour, 1/2 cup sweet rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour or starch (this makes about 2 cups flour, more than is needed for the recipe; the gluten-free flour will keep, tightly covered in a cool, dry place, up to 1 month).

1 cup (2 sticks) butter, at room temperature

1/2 cup powdered sugar, plus extra for rolling

2 teaspoons vanilla extract

1 cup raw, unsalted pecans or walnuts, finely chopped

1 3/4 cups gluten-free flour (see note above)

1 teaspoon xanthan gum

1/2 teaspoon finely ground sea salt

1. Heat the oven to 300 degrees. Lightly grease cookie sheets or line them with parchment.

2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the butter and powdered sugar until well-blended. Beat in the vanilla and nuts to combine.

3. In a medium bowl, whisk together the flour, xantham gum and salt. Add this to the butter mixture and beat just until incorporated and a dough is formed.

4. Scoop about 1 teaspoon of dough and roll into a small ball. Place the dough on a prepared cookie sheet, and repeat with the remaining dough, spacing the cookies about 1 to 1 1/2 inches apart.

5. Bake the cookies until set and a light golden-brown on the bottom, 30 to 35 minutes. Set the cookies aside to rest for 5 minutes, then roll in powdered sugar to coat completely. Once they are cooled, roll the cookies again in sugar to cover.

6. The cookies are best made one day in advance.

Each of 42 cookies: 82 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 12 mg cholesterol; 2 grams sugar; 26 mg sodium.

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Rosemary apricot bars

Total time: 1 1/2 hours, plus cooling times

Servings: 12 to 18

Note: Adapted from Kelli Abrahamian.

3/4 cup (1 1/2 sticks) butter, at room temperature, plus 3 tablespoons chilled butter (cut into cubes), divided

1/2 cup powdered sugar

1/2 teaspoon plus 1/8 teaspoon kosher salt, divided

3/4 teaspoon vanilla extract

Zest from 1/2 lemon

1 1/2 teaspoons finely chopped fresh rosemary

2 1/4 cups (9.6 ounces) flour, divided

2 cups dried apricots

1 1/2 cups water

1/2 cup granulated sugar

3 tablespoons honey

2 tablespoons spiced rum

1/2 cup dark brown sugar

1/3 cup coarsely chopped toasted almonds

1. Line a 13-by-9-inch baking pan with foil and grease with butter.

2. Using a stand mixer fitted with the paddle attachment, cream together the room temperature butter and powdered sugar until light and fluffy, 1 to 2 minutes over low speed. Beat in one-half teaspoon salt, vanilla, zest and rosemary. Slowly incorporate 13/4 cups flour.

3. Using lightly floured hands, press the dough into the prepared pan. Refrigerate for 30 minutes. Meanwhile, heat the oven to 350 degrees.

4. Bake the shortbread until lightly browned, 25 to 30 minutes. Set aside and cool to room temperature.

5. While the shortbread is cooling, cook the apricot mixture: In a small, heavy-bottomed pan, combine the apricots, water, granulated sugar, honey, rum and remaining one-eighth teaspoon salt. Bring to a simmer and cook, stirring frequently, until thickened and most of the liquid is absorbed, about 1 hour. Set aside to cool, then puree in a food processor until smooth. Spread the cooled apricot mixture over the cooled shortbread. Heat the oven once more to 350 degrees.

6. In the bowl of a stand mixer, combine the dark brown sugar, almonds and remaining 3 tablespoons chilled butter with the remaining one-half cup flour, and beat until it begins to clump together.

7. Sprinkle the crumble topping over the apricot layer, then bake until the topping is browned, 20 to 25 minutes. Cool completely in the pan before slicing and serving.

Each of 18 servings: 259 calories; 3 grams protein; 39 grams carbohydrates; 2 grams fiber; 11 grams fat; 6 grams saturated fat; 25 mg cholesterol; 26 grams sugar; 44 mg sodium.

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(BEGIN TEXT OF INFOBOX)

My dad loved those cookies, and his eyes would light up every time I baked them. He was always happy to taste-test ... . Dad called it “quality control.”

- LINDA AMENDT

www.thebakingcorner.com

Murrietta

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Many years ago, a co-worker from Finland shared her recipe for these gingery spice cookies because, in the land of sunny Christmas mornings, they reminded her of home.

- SEAN EARLY

Los Angeles

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I used dark cherry preserves and chopped green pistachios as the filling to offer a “red/green” look for Christmas colors and have a marriage of the holidays.

- SAMANTHA FERRARO

www.littleferrarokitchen.com,

Seal Beach

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I adapted my favorite shortbread recipe to honor one of my guests who wrote the children’s picture book “Under the Lemon Moon.”

- Carol Eblen

Encinitas

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Oh, no, not another Mexican wedding cake! But these are out-of-this-world, melt-in-your-mouth, can’t-stop-eating favorites!

- Deb Love

Santa Monica

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Santa’s coat buttons are so much fun to make with a group of children.

- Jon Kay

GeorgeHerzberg

Manhattan Beach

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The real gift is, if you have anyone in your extended circle who wants or needs to be wheat- or gluten-free, you will be giving them a way to once again enjoy something that they thought would be permanently off-limits!

- Lida Frankel

Porter Ranch

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My 98-year-old mother was a wonderful baker, and this was one of her specialties.

- Laurel Gillis

Burbank

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I just moved to Los Angeles, leaving friends in Minneapolis. I know I will make these cookies and remember the loving friendships I have across the miles.

- Kelli Abrahamian

www.ihadadelicioustime.com

Burbank

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When I was a little girl in Scotland, my mother used to make a very simple yet delicious snow cake, which was topped with white icing and shredded coconut.

- Christina Conte

christinascucina.blogspot.com

Glendale