We are getting our Holiday Baking on!! Trios & Chewy Ginger Cookies

Trios

1 1/4 cups all-purpose flour

TT salt

4 0z butter, softened

1/2 cup sugar

1 large egg

TT  vanilla extract

About 2 tablespoons seedless raspberry jam

About 2 tablespoons apricot preserves

About 2 tablespoons strawberry preserves

Make dough: Whisk together flour and salt. Beat butter and sugar with an electric mixer until very pale and fluffy, about 4 minutes, then beat in egg and vanilla. Mix in flour mixture in 3 batches just until a dough forms. Divide dough in half and form each piece into a 6-inch disk, then chill, wrapped in plastic wrap, until firm, about 15 mins.

Assemble and bake cookies: Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Roll 3 separate level teaspoons of dough each into a ball, then flatten each ball slightly (to 1 inch wide and less than 1/2 inch thick). Arrange them in a triangle on baking sheet with edges touching in center, then make a deep indentation in center of each round with wooden spoon handle. Make more cookies, arranging them 1 inch apart on baking sheets.

Fill indentations in each cookie with about 1/88 teaspoon jam (each cookie should have 3 different fillings), avoiding any large pieces of fruit.

Bake until cookies are baked through and golden-brown on edges, 15 to 20 minutes. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.

Bake more batches on cooled baking sheets lined with fresh parchment.

Chewy Ginger Cookies

1 1/8 cups all-purpose flour

1/4 teaspoons ginger

1 1/4 teaspoons baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon kosher salt

TT  ground black pepper

1/3 cup (packed)  brown sugar

1/4 cup vegetable shortening (preferably trans-fat free)

2 oz cup butter, room temperature

1 large egg

1/4 cup blackstrap (robust) molasses

TT vanilla extract

1/2 cup sugar

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; Mix (dough will be very soft and sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 1/2" apart.

Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10–12 minutes. Transfer cookies to wire racks and let cool.