Holiday baking: Gifts to give and...keep for yourself

Total time: 45 minutes Servings: Makes about 75 cookies 1 cup (2 sticks) butter 1 cup sugar 1 egg, divided 1/2 teaspoon cinnamon 2 cups (8 ounces) sifted flour 1 tablespoon water 1/2 cup chopped walnuts 1.

Total time: About 1 hour, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies 1 cup (4 ounces) sifted flour 1/3 cup sugar 2/3 cup finely chopped pecans or hazelnuts 1/2 cup (1 stick) softened butter, plus 2 tablespoons butter, divided 1/3 cup sifted powdered sugar 1 ounce melted chocolate 1.

Total time: 1 hour, 15 minutes plus cooling and chilling times Servings: Makes about 3 dozen cookies 1/2 cup honey 1/2 cup molasses 3/4 cup brown sugar 1 egg 1 tablespoon lemon juice 1 teaspoon grated lemon zest 2 3/4 cups (11.7 ounces) flour 1/2 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon nutmeg 1/3 cup chopped candied orange or lemon peel 1/2 cup chopped almonds plus blanched half almonds (whole almonds halved lengthwise) for garnish, divided 1 cup sugar 1/2 cup water 1/2 teaspoon corn syrup 1/4 cup powdered sugar 1.

Total time: About 1 hour, plus freezing time for the dough Servings: About 9 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 cup sifted powdered sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon cream of tartar 2 1/2 cups (10 ounces) sifted flour 1/2 cup chopped pecans 1/2 cup candied whole red cherries 1/2 cup candied whole green cherries 1/2 cup candied orange peel 1.

Total time: About 1 hour, 15 minutes, plus cooling time for the cookies Servings: About 7 dozen cookies Cookies 1 cup (2 sticks) butter, at room temperature 3/4 cup sugar 1 egg 2 teaspoons vanilla extract 2 teaspoons rum flavoring 1 teaspoon grated nutmeg 3 cups (12 ounces) sifted flour 1.

Total time: About 1 hour, plus chilling time Servings: Makes about 6 dozen cookies Note: Cake flour and coarse decorating sugar are available at cooking and baking supply stores, as well as at well-stocked markets. 1/2 cup (1 stick) butter, softened 1/2 cup sugar 1 egg, divided 1/2 teaspoon almond extract 1/2 teaspoon salt 1 1/2 cups (5.25 ounces) sifted cake flour 1 cup ground almonds, divided 1/2 cup coarse decorating sugar 1.

Total time: 50 minutes, plus 2 1/2 hours rising time Servings: 12 2 packages active dry yeast 1/2 cup warm water (105 to 115 degrees) 3/4 cup milk, divided 1/2 cup butter, cut into pieces 2 1/2 teaspoons cardamom seeds, crushed using a mortar and pestle, divided 1/2 cup plus 2 tablespoons granulated sugar, divided 1 teaspoon salt 2 eggs 4 to 4 1/2 cups flour 1/4 cup butter, softened, plus some to butter a bowl, divided 2 cups powdered sugar, sifted 1/2 teaspoon vanilla 2 tablespoons toasted chopped hazelnuts 1.

Pear cobbler with hazelnut biscuits Total time: 40 minutes, plus at least 1 hour chilling time Servings: 8 Hazelnut biscuits 1 3/4cups cake flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup skinned, roasted and coarsely chopped hazelnuts 1/2 cup (1 stick) cold butter, cut into pea-size bits 1/2 cup heavy cream 1/4 cup hazelnut liqueur 1 egg white mixed with 1 tablespoon hazelnut liqueur 3 tablespoons finely chopped hazelnuts 1 1/2 tablespoons coarse-grain or granulated sugar, for sprinkling 1.

Total time: 1 hour, plus chilling time Servings: About 30 squares Note: From “A Baker’s Tour” by Nick Malgieri.

Total time: 30 minutes, plus 30 minutes chilling Servings: About 36 Note: To toast nuts, spread them on a baking sheet and toast at 350 degrees until lightly browned, about 10 minutes.

Total time: About 1 hour Servings: Makes about 6 cups Note: This granola is not as sweet as you might be used to.

Total time: 30 minutes Servings: Makes about 45 pretzel rods Note: Mix and match the decorated pretzels for gift bags. 1 (12-ounce) bag semi-sweet chocolate chips, more if needed 1 (16-ounce) bag large (7- to 8-inch) pretzel rods About 2 cups cookie and cupcake candy decorations, such as nonpareils and sprinkles (colored sugar granules are not recommended, as these may melt into the chocolate) 1.

Total time: 1 1/2 hours, plus rising time Servings: 12 to 16 (6 to 8 per panettone) Note: From Test Kitchen director Donna Deane.

Total time: 1 hour, 45 minutes, plus rising and proofing time Servings: 16 to 20 (8 to 10 per loaf) Note: From Donna Deane. 1/2 cup seedless raisins 1/2 cup dried currants 1 cup diced mixed candied citrus peel ( 1/4 -inch dice) 1/2 cup candied cranberries 1/2 cup brandy 4 to 5 cups flour, divided 2 packages active dry yeast 1/2 cup sugar, divided 1/2 cup milk 1 teaspoon salt 1/2 teaspoon vanilla 2 eggs, at room temperature 1/2 cup butter, softened 1 package (7 ounces) marzipan Melted butter 1/4 cup powdered sugar 1.

Total time: 2 hours, 40 minutes, plus overnight drying Servings: Makes 1 1/2 cups candied fruit Note: From Donna Deane 2 California navel oranges 4 cups sugar 1.

Total time: 1 1/2 hours, plus chilling time (up to 1 week) for the dough Servings: 3 1/2 dozen Note: From Amy Scattergood. 3 cups flour 1/2 teaspoon sea salt 1 tablespoon baking soda 3/4 cup (1 1/2 sticks) butter 1 cup brown sugar 1/2 cup molasses (not blackstrap) 1 egg 1 tablespoon finely grated fresh ginger 1 tablespoon ground ginger 1/2 teaspoon ground allspice 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground black pepper 1/2 teaspoon ground cloves 1/4 teaspoon ground cardamom 1.

Total time: 2 hours, plus resting and overnight drying time Servings: About 4 dozen 3-inch cookies Note: From Noelle Carter.

Total time: 30 minutes, plus 2 weeks soaking time Servings: 8 cups soaked prunes Note: Adapted from “The Cooking of Southwest France” by Paula Wolfert.

Total time: 3 hours, 15 minutes Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that.

Total time: 40 minutes, plus at least 4 hours drying time Servings: Makes about 100 (1 1/2 -inch) stars Note: For basic marshmallows, omit the cinnamon; or substitute a flavoring of choice (lemon, almond or coconut in place of vanilla).

Total time: 1 hour, 15 minutes Servings: 8 Note: From Noelle Carter.

Total time: 50 minutes, plus 2 1/2 hours baking time Servings: About 3 dozen meringues Note: Adapted from “Dessert FourPlay” by Johnny Iuzzini and Roy Finamore. 1/2 cup egg whites (about 4 large), at room temperature 1/8 teaspoon cream of tartar 10 tablespoons sugar, divided 1/4 cup unsweetened cocoa powder 1/4 cup powdered sugar 1 1/2 teaspoons crushed pink peppercorns 2 tablespoons plus 2 teaspoons cacao nibs 1.

Though famous for its sourdough, the bakery also makes great, fudge-like brownies.

Total time: 1 1/2 hours, plus chilling time Servings: 8 to 10 Note: This pastry dough is wonderfully pliable and easy to work, made by the French method of kneading on the countertop.

Total time: 45 minutes, plus cooling time Servings: Makes 12 bouchons Note: Adapted from “Bouchon” by Thomas Keller.

Dear SOS: Now that Hans Röckenwagner is no longer making ginger scones for sale, perhaps he will share the recipe.