The late chef and cookbook author James Beard said, "I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find." No argument from me on that one.

And what better time of year is there to pull out your mixer and make lots of cookies for the holiday? How about cookies and hot cocoa after an evening of caroling? Or a trim-the-tree party with eggnog and cookies? Or how about organizing a cookie swap?

This week's column is some delicious holiday cookie recipes, and I’m also including a wonderful adult beverage of cappuccino laced with rum, brandy, and crème de cacao. The title of this column is a quote by American author Robert Fulgham.

Tips for perfect cookies

• Measure flour by spooning (not scooping) into a dry meas­uring cup and leveling with the straight edge of a knife.
• Butter and eggs should always be at room temperature (unless otherwise specified) which makes them easier to incorporate into dough. Simply remove from the ‘fridge about 2 hours before needed.
• For the lightest cookies, mix just until the flour is incorporated into the wet ingredients – overworking the dough makes tough cookies.
• When rolling out sugar cookies, if the dough becomes too soft to handle, pop it into the ‘fridge for a few minutes before continuing. Dip cookie cutters in flour before cutting so the dough won’t stick.
• Always preheat the oven. To ensure even baking, rotate sheets from front to back about halfway through baking time; if you have sheets on more than one rack, also rotate them among the racks.
• Baked cookies will keep for sev­eral days in an airtight container at room temperature. To freeze unbaked cookies: Shape as desired; place on baking sheets and cover with plastic wrap. When firm, transfer to zippy bags, label with baking instructions and return to freezer. No need to thaw the cookies before baking.

Red velvet whoopie pies with peppermint filling

For the whoopie pies:

• 1/2 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 2 Tbsp. unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 large egg
• 1 tsp. vanilla
• 2 cups all purpose flour
• 1/2 cup buttermilk
• 1 bottle (1-oz.) red food coloring (2 Tbsp.)

For the peppermint filling:

• 2 pkgs. (3-oz. each) cream cheese, softened
• 3 Tbsp. softened unsalted butter
• 1/2 tsp. peppermint extract
• 3 cups powdered sugar

• Milk

To prepare the whoopie pies: Place butter in a large mixing bowl and with electric mixer on medium high speed, beat 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Add flour and buttermilk alternately, beating on low speed after each addition just until combined. Stir in red food coloring. Spoon dough (rounded teaspoon) and space 2 inches apart onto a sheet pan lined with parchment paper. Bake in a preheated 375°F oven for 7 to 9 minutes or until edges are set. Cool on pan for 2 minutes; transfer to wire racks and let cool completely before filling.

To prepare the filling: Combine cream cheese, butter and peppermint extract in a medium bowl. Beat with electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, add milk, 1 teaspoon at a time, to make spreading consistency.

To assemble: Spread filling on bottom half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Yield: about 40 sandwich cookies.

Forget ‘em cookies

• 2 large egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/2 cup sugar
• 1 pkg. (6-oz.) semisweet chocolate morsels
• 1 cup chopped pecans

Combine egg whites with vanilla and cream of tartar in a medium bowl. Beat on high speed of electric mixer until foamy; gradually add sugar, 1 tablespoonful at a time, beating 3-4 minutes or until stiff peaks form. Fold in chocolate morsels and pecans.

Drop mixture by heaping teaspoonfuls onto sheet pans lined with alu­minum foil. Place in a preheated 350°F oven and TURN OFF OVEN IMMEDIATELY. Do not open oven door for at least 8 hours. Carefully remove cookies from foil. Store cookies in an airtight container up to 1 week. Yield: 4-1/2 dozen.

Blackberry walnut cookies

• 1 cup (2 sticks) unsalted butter, softened and cut into pieces
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 3/4 tsp. salt
• 1-3/4 cups all purpose flour
• 1 cup walnuts, toasted, cooled, and finely chopped
• 1/2 cup seedless blackberry jam

Combine butter, both sugars, vanilla, and salt in a bowl. With pastry blender or fork, mix until combined. Stir in flour and nuts (dough will be sticky). Scoop level tablespoonfuls of dough and form into 40 balls. Arrange

2 inches apart on 2 ungreased sheet pans. Using a small glass dipped into flour, flatten balls to about 1/3-inch thick. Bake in a preheated 350°F oven for 18-20 minutes or until edges are golden brown. Cool cookies on sheets 5 minutes; transfer to racks to cool completely.

Spoon 1 tsp. jam onto flat sides of 20 cookies; sandwich with remaining cookies. Yield: about 20 cookies.

Salted caramel-pretzel thumbprints

• 1-1/2 cups broken thin pretzel sticks, divided use
• 1 cup (2 sticks) unsalted butter, room temperature
• 2/3 cup sugar
• 2 large egg yolks
• 2 Tbsp. honey
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 1-3/4 cups all purpose flour
• 1/2 cup dulce de leche* or caramel sauce
• Flaked sea salt, for sprinkling (optional)

Put 1/4 cup pretzels in a zippy bag and crush into coarse crumbs with a rolling pin. Set aside.

Combine butter and sugar in a large bowl and with a mixer on medium-high speed, beat 3-5 minutes or until light and fluffy. Whisk egg yolks, honey, vanilla and salt in a medium bowl; add to the butter mixture and beat on medium speed until incorporated, scraping down the bowl once or twice. Reduce mixer speed to low; add flour and pretzel crumbs, beating beat until just combined.

Put remaining 1-1/4 cups pretzels in the zippy bag and roughly crush with rolling pin; spread out on a rimmed sheet pan. Drop tablespoonfuls of dough on top of crumbs and roll into balls, pressing so the pretzels stick. Refrigerate for 30 minutes or until firm.

Arrange cookies about 1-1/2 inches apart on sheet pans lined with parchment paper. Make a deep indentation in the center of each cookie with your thumb. Bake in a preheated 325 F oven for 15-18 minutes or until lightly golden. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on pan; transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt. Yield: about 24 cookies.

*Found near the evaporated and condensed milk in most supermarkets.

Chocolaty no-bake cornflake ­cookies

• 1/2 cup pecans, lightly toasted and coarsely chopped
• 2 cups cornflakes
• 6 Tbsp. unsalted butter
• 2 Tbsp. molasses
• 2 Tbsp. light corn syrup
• 2 Tbsp. heavy cream
• Pinch of salt
• 1 oz. semisweet chocolate, chopped
• 1 oz. white chocolate, chopped
• Combine pecans and cornflakes in a large bowl. Set aside.

Combine butter, molasses, corn syrup, heavy cream and salt in a medium saucepan set over medium heat; bring to a boil and cook 5 minutes, stirring with a wooden spoon until mixture pulls away from the sides of the pan and comes together into a loose ball. Remove from the heat and when caramel stops bubbling, add semisweet chocolate, stirring until melted.

Pour the chocolate caramel over the cornflake/pecan mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto sheet pans lined with parchment paper and pack into compact mounds with your fingers. Let stand 1 hour.

Place white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over cookies and let set 1 more hour. Yield: about 18 cookies.

Caroler's cappuccino

• 24 oz. brewed coffee
• 24 oz. half and half
• 1/2 cup crème de cacao
• 1/4 cup dark rum
• 1/4 cup brandy

Combine all ingredients in a saucepan and warm gently. Yield: 6-8 servings.