Start the holiday cookie season off right with these rich molasses cookies.

MOLASSES OATMEAL JAMMIES

• 1/2 cup (1 stick) butter, softened

• 1 cup granulated sugar, plus 1 cup for rolling

• 1 egg

• 1/2 cup molasses

• 1 tablespoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 1/2 teaspoons baking soda

• 1 cup rolled oats

• 10-ounce jar apricot jam

In a large bowl, use an electric mixer to beat the butter and the 1 cup of sugar until light and fluffy. Add the egg, molasses and vanilla. Mix until combined. Set aside.

In a small bowl, whisk together the flour, salt and baking soda. Add the dry ingredients to the butter-sugar mixture and beat until thoroughly combined. Add the oats, then mix again.

Refrigerate the dough for at least 1 hour to make it easier to handle.

Toward the end of chilling, heat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicon baking mat. Alternatively, work in batches with 1 baking sheet, being sure to allow it to cool after baking each round.

Fill a shallow bowl or pie pan with the 1 cup of rolling sugar. Scoop the cookie dough using a tablespoon or a cookie scoop. Roll each ball in the sugar, then arrange them on the prepared baking sheet leaving a couple inches between the cookies for spreading.

Use your thumb to dimple the center of each cookie, then fill the depression with a bit of apricot jam. Bake for 10 to 12 minutes. Cool on wire rack. Store in a single layer in an airtight container.

Makes 36 cookies.

• Per cookie: 140 calories, 3 g fat, 1.5 g saturated fat, 15 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 0 g fiber, 19 g sugar, 1 g protein

Need a lighter treat before the onslaught of holiday sweets? Try these naturally low fat cookies. Store in airtight container to keep them crisp.

MILK CHOCOLATE MERINGUES

• 3 egg whites

• 1/2 teaspoon cream of tartar

• 2/3 cup sugar

• 2 tablespoons water

• 1/2 cup finely chopped milk chocolate

Heat the oven to 250 F. Line 2 baking sheets with parchment paper.

In a large bowl, use an electric mixer to beat the egg whites and cream of tartar until they hold soft peaks.

In a small saucepan over medium-high, heat the sugar and water, stirring until the sugar has dissolved. Continue to cook until the mixture reaches 240 F on a candy or instant-read thermometer.

With the mixer on high, pour the sugar syrup into the egg white mixture, pouring it in a steady stream down the side of the bowl. Continue to beat until the meringue cools, then use a silicone spatula to fold in the chopped chocolate.

Use a pastry bag to pipe stars or use a tablespoon to dollop the mixture onto the prepared baking sheets. Bake until dry to the touch, about 45 minutes. Let cool on the baking sheet and store in an airtight container.

Makes 30 cookies.

• Per cookie: 35 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol,10 mg sodium, 6 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein

The brown sugar and toasted pecans in these biscotti give them a flavor reminiscent of pecan pie. Like all biscotti, they must be baked twice to develop the right crunchy texture.

PECAN BISCOTTI

• 3 eggs

• 1 cup packed brown sugar

• 1/2 teaspoon salt

• 1 teaspoon vanilla extract

• 2 3/8 cups all-purpose flour

• 2 teaspoons baking powder

• 2 cups whole pecans

Heat the oven to 350 F. Coat 2 baking sheets with baking or cooking spray.

In a large bowl, use an electric mixer to beat the eggs, brown sugar, salt and vanilla until pale and thick. Fold in the flour and baking powder, then the pecans.

Transfer half the dough to each of the prepared baking sheets. Using wet hands, form each half into a log about 3 inches wide. Bake for 20 to 25 minutes, or until the loaves are golden and firm.

Let the loaves cool a bit so they are easier to handle. Lower the oven to 325 F.

Slice the biscotti on a slight diagonal into cookies about 3/4 inch thick. Arrange the cookies on the baking sheets, bottoms (not on a cut side) down. Bake for another 15 to 20 minutes. Let cool on a wire cooling rack before transferring to an airtight container.

Makes 30 cookies.

• Per cookie: 130 calories, 6 g fat, 0.5 g saturated fat, 20 mg cholesterol,75 mg sodium, 16 g carbohydrate, 1 g fiber, 7 g sugar, 2 g protein

We've all seen salt-crusted caramel candies. Now you can have them as a cookie. While peanuts are delicious, any salty nut would work.

CARAMEL PEANUT MELT BARS

• 1 cup (2 sticks) butter, softened

• 1 cup sugar

• 1 egg

• 1/4 teaspoon salt

• 2 teaspoons vanilla extract

• 2 2/3 cups all-purpose flour

For the caramel:

• 2 cups sugar

• 1/2 cup water

• 1 cup heavy cream

• 1 teaspoon lemon juice

• Pinch salt

• 1 1/2 cups lightly salted shelled peanuts

For the chocolate sauce:

• 1 cup heavy cream

• 8 ounces semisweet chocolate, chopped

Heat the oven to 375 F. Coat a 9-by-9-inch baking pan with baking or cooking spray.

In a large bowl, use an electric mixer on medium to beat the butter and sugar together until light and fluffy. Beat in the egg, salt and vanilla. Add the flour and mix until just incorporated.

Press the dough into the prepared pan. Bake until golden and firm, about 20 to 25 minutes. Let cool in the pan.

Meanwhile, make the caramel. In a medium saucepan over medium, combine the sugar and water, stirring until the sugar is dissolved. Bring to a gentle boil and cook until the sugar reaches a medium brown, occasionally swirling the pan to prevent burning at the edges.

While the sugar cooks, in a small saucepan over medium-low, heat the cream until just warm. Once the sugar is medium brown, add the lemon juice and salt, then gradually whisk in the warm cream. The mixture will bubble vigorously.

Scatter the peanuts evenly over the cookie crust, then pour the caramel sauce over them. Let cool for 10 minutes, or until the caramel sets.

Once the caramel has set, make the chocolate sauce. In a medium microwave-safe bowl, heat the cream until boiling. Add the chocolate and let sit for 1 minute. Stir with a wooden spoon until completely smooth and glossy, then pour over the caramel and peanuts.

Refrigerate until firm, about 1 hour. Cut into 16 bars. Store the bars in a single layer in the refrigerator.

Makes 16 cookies.

580 calories, 35 g fat, 18 g saturated fat, 85 mg cholesterol, 200 mg sodium, 65 g carbohydrate, 3 g fiber, 46 g sugar, 8 g protein

Coffee and toffee together at last. For a more intense blast of coffee, use instant espresso powder instead of instant coffee.

COFFEE TOFFEE SANDIES

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup light brown sugar

• 1/4 cup granulated sugar

• 2 teaspoons instant coffee granules

• 1 tablespoon hot water

• 1 1/4 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine sea salt

• 1 cup toffee pieces

In a large bowl, use an electric mixer to beat the butter and both sugars until light and creamy.

In a small bowl, combine the coffee and hot water, stirring until dissolved. Add the coffee to the butter and sugar mixture, beating until well combined. Set aside.

In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix just until all the flour is blended. Do not over mix. It should be crumbly.

Add the toffee pieces and mix using a wooden spoon or silicone spatula. Divide the dough in half, placing each piece onto a sheet of plastic wrap. Squeeze it together into a log using the plastic wrap to help shape it. Wrap the logs in the plastic wrap and refrigerate several hours, or until well chilled.

When ready to bake, heat the oven to 325 F. Line 2 baking sheets with parchment paper.

Slice each log into rounds about 3/8 of an inch thick. Squeeze any crumbles back together. Arrange the cookies 1 inch apart on the baking sheet; they do not spread. Bake for 12 to 15 minutes, or until the cookies just begin to tan on the bottom and start to set. Cool on the baking sheet and store in an airtight container.

Makes 30 cookies.

• Per cookie: 120 calories, 6 g fat, 3.5 g saturated fat, 10 mg cholesterol, 70 mg sodium, 16 g carbohydrate, 0 g fiber, 12 g sugar, 1 g protein

These cookies, inspired by rugelach, wrap a flaky pastry dough around a warmly spiced filling of dried cranberries. If the cutting and folding technique seems too bothersome, just spread the filling over rounds of dough, then cut each round into triangles. Each triangle then can be rolled up and baked.

SPICED CRANBERRY STARS

• 1 cup (2 sticks) butter, softened

• 8-ounce package cream cheese, softened

• 2 1/2 cups all-purpose flour

• 1/3 cup powdered sugar

For the filling:

• 1/2 cup dried cranberries, plus 32 for topping

• 1/4 cup water

• 1/2 teaspoon cardamom

• 1/4 teaspoon allspice

• 1/4 teaspoon ground cloves

For the glaze:

• 1/2 cup powdered sugar

• 1 tablespoon water

In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth. Add the flour and powdered sugar and mix until they produce a smooth, sticky dough.

Divide the dough into 3 pieces. Form each piece into a circle, wrap in plastic and refrigerate for 3 hours, or overnight.

For the filling, in a small saucepan over medium-high combine the cranberries, water, cardamom, allspice and cloves. Bring to a boil, then remove from the heat and let cool.

When you are ready to bake the cookies, heat the oven to 325 F. Line 2 baking sheets with parchment paper.

On a floured surface, roll one piece of dough into a 12-by-12-inch square. Using a pizza wheel or a sharp knife, cut the square into sixteen 3-inch squares. One square at a time, cut 1 1/2-inch diagonal slits from each corner toward the center. The slits should not meet at the center. There should be about 1 inch of uncut cookie dough at the center of the square.

Place 1 teaspoon of the filling in the middle of the square. Working clockwise, bring one corner of each side to the middle. Once you have 4 points meeting in the middle, anchor with a dried cranberry so that the cookie resembles a flower or a pinwheel. Repeat with remaining dough.

Bake for 12 to 15 minutes, or until the tips of the stars start to color. Allow to cool on the baking sheets. Once cool, mix the powdered sugar and the water together and drizzle over the stars with a fork. Store in an airtight container for 1 week.

Makes 32 cookies.

• Per cookie: 140 calories, 8 g fat, 5 g saturated fat, 25 mg cholesterol, 60 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g sugar, 2 g protein

Don't be afraid of the cayenne in these macaroons. These cookies are moist, rich and chewy, with just a hint of warmth.

MEXICAN SPICED MACAROONS

• 14-ounce package sweetened coconut flakes

• 3/4 cup sugar, divided

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1 teaspoon cinnamon, divided

• 1/4 teaspoon cayenne

• 6 ounces semisweet chocolate chips

• 2 teaspoons vanilla extract

• 4 egg whites

Heat the oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl, mix together the coconut, 1/2 cup of the sugar, the flour, salt, 1/2 teaspoon of the cinnamon and the cayenne.

Place the chocolate in a microwave-safe bowl. Microwave on high in 15-second bursts, stirring between, until the chocolate is melted and smooth. Set aside to cool.

In a small bowl, mix together the remaining 1/4 cup of sugar and 1/2 teaspoon cinnamon. Set aside.

Add the vanilla and egg whites to the coconut mixture. Use your hands to mix together until all the coconut mixture is moistened. Add the melted chocolate and mix thoroughly.

Drop by the tablespoonful onto the prepared baking sheet. A small cookie or ice cream scoop works well if you want very round balls. Alternatively, you can shape them with your fingers. Sprinkle the cookies with the cinnamon-sugar blend.

Bake for 15 to 18 minutes, or until the edges start to toast and the cookies feel somewhat firm. Allow to cool for 10 minutes on the baking sheet, then transfer to wire cooling racks to cool completely. Store in an airtight container.

Makes 36 macaroons.

Per cookie: 100 calories, 5 g fat, 4.5 g saturated fat, 0 mg cholesterol, 50 mg sodium, 13 g carbohydrate, 1 g fiber, 12 g sugar, 1 g protein

Here's an excuse to buy that cookie press you've been staring at in the baking store. Or if the caulking gun of the food world doesn't do it for you, the dough for these cookies also can be scooped into a plastic bag, then piped out into decorative rounds.

SNICKERDOODLE SPRITZ

• 1/2 cup (1 stick) butter, softened

• 1/8 teaspoon nutmeg

• 1 tablespoon vanilla extract

• 2/3 cup powdered sugar

• 2 egg yolks

• 2 cups all-purpose flour

• 1/4 cup heavy cream

• 1/4 cup granulated sugar

• 1/2 teaspoon cinnamon

Heat the oven to 350 F. Line a baking sheet with parchment paper or coat it with cooking spray.

In a large bowl, use an electric mixer to beat together the butter, nutmeg, vanilla and powdered sugar until creamy and light. Add the egg yolks, and beat again until combined.

With the mixer on low, slowly add the flour, then the cream, beating until just combined. The mixture should be very soft.

Transfer the dough to a cookie press or a pastry bag with a large star tip. Squeeze cookies onto the prepared baking sheet, leaving 1 inch between them. If using a pastry bag to form the cookies, aim for 2-inch-round cookies.

In a small bowl, combine the sugar and cinnamon. Sprinkle the mixture over the cookies. Bake for 10 to 12 minutes, or until the edges begin to color. Allow the cookies to cool on the baking sheet before transferring to an airtight container.

Makes 24 cookies.

• Per cookie: 100 calories, 5 g fat, 3 g saturated fat, 30 mg cholesterol,30 mg sodium, 12 g carbohydrate, 0 g fiber, 4 g sugar, 1 g protein