Holiday treats

In a medium bowl, sift together flour, cream of tartar, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat butter and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg and eggnog, then beat in dry ingredients until just incorporated. Cover dough and chill 1 hour.

Preheat oven to 350 F. In a small bowl, mix 2 tablespoons sugar with the cinnamon and nutmeg. Scoop a tablespoon of dough and roll in the sugar and spice mixture. Place 2 inches apart on baking sheets.

Bake 10 to 12 minutes, or until cookies are just set in the center. Let cool 5 minutes before transferring to wire rack to cool. Store in an airtight container for up to a week.

In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add egg, yogurt, and oil, and lightly mix. Add water and vanilla; mix until just incorporated. Expect the batter to be pourable.

Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners. Evenly divide batter between cups. Bake 18 to 20 minutes. Set aside to cool completely.

With an electric mixer, beat butter and powdered sugar, on low at first then on medium until combined. Mix in vanilla and 1/8 teaspoon of the peppermint extract. Taste test before adding another 1/8 teaspoon of peppermint, plus a small amount of food coloring at a time until desired color is reached. Mix in a bit of milk to thin if needed for easy piping. When cupcakes are cool, pipe 3 or 4 frosting “trees” at a time and sprinkle them with “ornaments.”

In a large bowl, mix together 2 cups of the flour, ½ cup of the sugar, baking powder, baking soda, and salt. In a medium heatproof bowl, melt 2 tablespoons of the butter in microwave, then whisk in buttermilk, then egg. Pour wet mixture over dry mixture. Gently stir and fold until just incorporated. Toss cranberries in a tablespoon of flour, then fold into the batter.

Heat oven to 375 F. Evenly distribute batter into the cups of muffin pans (makes 15 muffins), either greased or paper-lined. Bake 20 to 25 minutes, until a toothpick comes out clean. Cool a few minutes before loosening sides with a knife and turning muffins out onto a wire rack. For sparkling tops, lightly brush the top of each cooled muffin with remaining tablespoon melted butter and dip to coat in the remaining ¼ cup of sugar.

In a small bowl, stir the dried fruits and soaking liquid. Cover and set aside to soak overnight. In a food processor, pulse together flour through salt (let flour settle before opening). Add the butter, egg, and almond extract, pulsing until dough forms a fine crumble (slowly drizzle in a bit of cold water if needed to help the dough crumble). Grease a 9-by-13-inch pan, then firmly pat about half of dough into the bottom, or however much is needed to cover edge to edge, saving the remaining dough for the topping.

Preheat oven to 375 F. Sprinkle soaked dried fruit and candied cherries evenly over the crust. Mix nuts into remaining crumble and spread over the fruit layer. Bake 30 to 35 minutes, or until top is lightly brown. Cool completely before cutting into bars. Store in an airtight container.