Delicious Nestie Cookie Recipes

Delight your friends and family with these simple (and delectable!) treats.
  1. Pecan Pie Cookies

    A twist on a classic holiday favorite; believe us -- these will go fast!

    Makes 3 dozen cookies

    Cookie Ingredients:

    1 cup firmly packed brown sugar

    3/4 cup butter, softened

    1 egg

    1 tsp. vanilla

    2 cups all-purpose flour

    1 tsp. baking powder

    Filling Ingredients:

    1 cup chopped pecans

    1/2 cup firmly packed brown sugar

    1/4 cup whipping cream

    1 tsp. vanilla


    1. Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

    2. Shape dough into 1-1/4 inch balls. Place 2 inches apart on ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

    3. Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.

    Submitted by: Beantown Baker

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  2. Soft and Spicy Ginger Cookies

    Soft and chewy, these delicious treats are a perfect alternative to your classic gingersnaps.


    1 cup unsalted butter

    1 cup sugar

    1 cup molasses

    1 egg

    4 cups sifted all-purpose flour

    1 tsp. salt

    1-1/2 tsp. baking powder

    1/2 tsp. baking soda

    1 tsp. ground cinnamon

    2 tsp. ground cloves

    2 tsp. ground ginger

    1 tsp. freshly ground nutmeg

    Ingredients for royal icing:

    4 cups (1 lb.) confectioners' sugar

    3 Tbl. meringue powder

    4 to 6 Tbl. warm water, depending on humidity of where you live


    1. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until fluffy, approximately 4 minutes. Stir in molasses and egg.

    2. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Blend into the molasses mixture until smooth.

    3. Cover, and chill for at least 1 hour.

    4. Preheat the oven to 350°F and line cookie sheets with parchment paper.

    5. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on cookie sheets.

    6. Bake for 8 to 10 minutes, until they hold their shape without being too firm.

    7. Let cool for 10 minutes on pan; then remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

    8. To make royal icing, place confectioners' sugar, meringue powder, and 4 Tbl. water in the bowl of a stand mixer fitted with a paddle attachment. Beginning on low speed, mix ingredients. Add additional water, 1 Tbl. at a time, until icing reaches desired consistency.

    9. Turn mixer to medium-low and run for 7 to 10 minutes, until the sheen comes off the icing.

    10. Because royal icing dries very quickly, immediately place any unused icing in a tightly sealed storage container with a layer of plastic wrap directly on the icing. Keep in the refrigerator until needed.

    Submitted by: Apple a Day

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  3. Cream Cheese Spritz Cookies

    You’ll need a spritz press for these old-fashioned cookies, but if you can’t wait to try ’em, rolling ’em into a flat shape should work too.


    14 Tbl. (1-3/4 sticks) unsalted butter, softened

    4 oz. cream cheese, room temperature

    1/2 tsp. salt

    1 cup sugar

    1 egg yolk

    1 tsp. vanilla

    2-1/2 cups all-purpose flour


    1. Adjust an oven rack to the middle position and heat the oven to 350ºF. Line a baking sheet with a silicone mat or parchment paper.

    2. Fit mixer with the paddle attachment and add the butter and cream cheese to the mixer bowl (or a large mixing bowl with a handheld mixer). Beat on medium-low speed until the butter and cream cheese are soft and creamy, about 1 minute. Add the salt; then, with the mixer running, slowly pour in the sugar. Continue mixing on medium speed until the mixture is light and fluffy, about 2 minutes. With the mixer running, add the egg yolk and vanilla and beat until thoroughly incorporated, about 1 minute, stopping to scrape the mixer bowl as necessary. Reduce to mixer speed to its lowest setting and gradually add the flour, mixing just until incorporated.

    3. Fill the cookie press with the dough. Spritz the cookies onto the prepared baking sheet.

    4. Bake the cookies for 8 to 10 minutes, until they no longer look wet on top and the edges are slightly browned. Let the cookies cool for several minutes on the baking sheet, then transfer to wire racks to cool completely. Sealed in an airtight bag, the cookies will keep for several days.

    Submitted by: The Way the Cookie Crumbles

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  4. Peppermint Truffles

    This recipe is super easy and super scrumptious. Perfect for gift-giving when placed into festive gift bags or tins.


    1 cup heavy cream

    1/4 cup sugar

    12 oz. bittersweet chocolate, chopped

    Peppermint extract

    Candy canes, crushed


    1. Bring the cream and sugar to a boil over low heat, pour over the chocolate and stir until smooth to make a ganache.

    2. Add 1 or 2 drops peppermint extract to the ganache and stir to combine.

    3. Cover and chill for at least 4 hours or overnight.

    4. Roll into walnut-size balls and roll in crushed candy canes. Chill until ready to serve.

    Submitted by: Sing for Your Supper

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  5. Hazelnut and Dried Cherry Biscotti

    Perfect with coffee, this cookie isn’t overly sweet and can be served as a breakfast treat.


    8 Tbl. (1 stick) unsalted butter, at room temperature

    3/4 cup granulated sugar

    2 eggs

    2 tsp. vanilla extract

    1-3/4 cups all-purpose flour

    1/2 tsp. baking powder

    1 tsp. ground cinnamon

    1/2 tsp. salt

    1 cup hazelnuts, toasted, skinned and coarsely chopped

    3/4 cup dried tart cherries, coarsely chopped

    zest of one orange


    1. Preheat oven to 350°F. Lightly grease and flour 1 large baking sheet or line it with parchment paper, foil, or a silicone baking mat. Have another ungreased baking sheet on hand.

    2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until fluffy and pale yellow. Add the sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.

    3. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended.

    4. Over a sheet of waxed paper or a separate large bowl, sift together the flour, baking powder, cinnamon and salt.

    5. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated.

    6. By hand, mix in the hazelnuts, cherries and orange zest until evenly distributed. The batter should be very soft.

    7. Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one half onto the greased baking sheet and shape into a log about 12 inches long and 1-1/2 inches in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches between the logs. (They will spread as they bake.)

    8. Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes.

    9. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring slices to the other sheet.

    10. Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pans on wire racks. Store in an airtight container. Makes about three dozen biscotti.

    Submitted by: Apple a Day (adapted from Williams-Sonoma)

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