So on "The Early Show" Friday, Contributor Katie Lee shared some of her favorite festive cookies that are fast, fun -- and most importantly -- delicious. Check out the recipes below, and whip some up of your own for the holidays.
2 dozen glazed doughnut holes
1 1/2 cups strawberry jam
1 cup powdered sugar
1 to 2 tablespoons milk
Blue sanding sugar
Mini cupcake holders
Place doughnut holes on a baking sheet. Fill a pastry bag with strawberry jam and fit with a plain 3/8inch tip.
In a bowl, mix powdered sugar with milk until smooth.
Pierce the bottom of each doughnut hole with the pastry tip and put a small bit of jam inside. Dip the top of each doughnut hole in the frosting. Place in a cupcake holder and sprinkle with sanding sugar.
*A sufganiyah is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with powdered sugar. It is similar to the German Berliner. In Yiddish, sufganiyot are known asponchkes. They are usually eaten warm.
The Hebrew word sufganiyah derives from the Hebrew word for sponge. This is supposed to describe the texture of a sufganiyah, which is somewhat similar to a sponge.
14 ounces white chocolate chips or white candy coating
Mini chocolate chips
M&Ms or Red Hots
In the microwave, melt white chocolate chips in 30 second intervals, stirring each time. Dip Oreos in melted chocolate, allowing excess to drip off, and place on a wax paper-lined baking sheet. Immediately position mini chocolate chips and candy corn as eyes, nose, and mouth. Place M&Ms as earmuffs and connect with a piece of red licorice. Allow to dry completely.
1/2 cup unsalted butter, melted
1 1/2 cup graham cracker crumbs
6 ounces chocolate chips
6 ounces butterscotch chips
1 cup coconut flakes
1 cup chopped mixed nuts
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350°F
In a 13x9 inch baking pan, combine butter and graham cracker crumbs and pat to create an even crust. Top with chocolate chips, butterscotch chips, coconut, and nuts. Pour condensed milk evenly over the mixture. Bake 20 to 25 minutes. Allow to cool completely before cutting into bars.
3/4 cup packed brown sugar
1/2 cup unsalted butter, softened
1 1/2 cups molasses
2/3 cup cold water
7 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon salt
In a large bowl, use an electric mixer to beat brown sugar, butter, molasses, and water. Stir in remaining dry ingredients until a dough has formed. Put dough onto a sheet of plastic wrap and pat into a disc. Wrap in plastic wrap and refrigerate at least 2 hours.
Preheat oven to 350°F. Spray a cookie sheet with cooking spray.
On a floured surface, roll out the dough until it is 1/4 inch thick. Using a cookie cutter dipped in flour, cut out cookies. Place cookies about 2 inches apart on prepared baking sheet.
Bake 10 to 12 minutes. Cool completely on a wire rack. Decorated with frosting and candies as desired.