Holiday cookies

Photo: Mark Edward Atkinson/Tracey Lee/Blend/Getty Images

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Roll It Up
The basic dough is a bit crumbly, so if you aren't up for forming it into circles, as the original recipe instructs, take the lazy (but no less delicious) way out, and turn it into a slice-and-bake cookie. Form the dough into a log, using plastic wrap or wax paper to help round it into a cylinder. Refrigerate for a half hour, then unwrap and brush the outside with egg yolk thinned with a teaspoon, or so, of water. Roll the dough in coconut or sanding sugar and slice it into 1/4-inch thick rounds. Bake as usual. (You can also store the rolled dough in the freezer and slice off rounds as you want them, baking slightly longer.)