Lemon Pinenut Stars combine two tasty flavors in a simple recipe.

All holiday cookies bring loads of cheer with each sugary bite. But, truth be told, some recipes are more worn than a hand-me-down tree skirt.

To inject some holiday impromptu holiday spirit into a stale lineup of the usuals — sugar cookie cutouts, gingerbread men and stained-glass cookies — try throwing in a newcomer into your cookie plates and tins.

Here are some promising holiday newcomers. See more recipes on page 2C and online at LJWorld.com.

Lemon Pinenut Stars

For the cookies:

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 large egg

1 egg yolk

1 teaspoon lemon extract

1 tablespoon milk

3/4 cup finely chopped pinenuts

For the glaze:

1 1/2 cups powdered sugar

2 tablespoons butter, softened to room temperature

1/4 cup heavy cream

Zest and juice of 1 lemon

Yellow decorating sugar

Special equipment:

3-inch star cookie cutter

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes.

Add the egg, egg yolk, lemon extract and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated. Add the pinenuts and mix until incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it’s fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough.

Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until light golden brown on the sides, about 12 to 15 minutes.

While the cookies bake, make the glaze. In a medium bowl, combine the sugar, butter, cream and lemon zest and juice. Use an electric mixer to beat until just blended.

When the cookies come out of the oven, use a spatula to transfer them to a cooling rack. Let the cookies cool for 5 minutes, then spread each with the glaze. Immediately sprinkle with decorating sugar. Set aside to cool.

Press plastic wrap onto the surface of the remaining glaze and set aside until needed.

Repeat this process with the second piece of dough.

Cookies can be stored in an airtight container at room temperature up to 1 week.

Glazed Cranberry Almond Drop Cookies

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

3/4 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 1/2 teaspoons vanilla

3/4 cup dried cranberries

3/4 cup Marcona almonds

For the glaze:

3/4 cup powdered sugar

Zest of 1 orange

2 tablespoons orange juice

Heat the oven to 375. Line 2 baking sheet with parchment paper. In a medium bowl, sift together the flour, baking soda, cardamom and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes. Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the cranberries and almonds.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, in a small bowl whisk together the powdered sugar, orange zest and juice. Use a pastry brush to gently coat the tops of the cookies with the glaze, then let dry for 15 minutes.

Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week. Makes 30 cookies.

Salty Caramel Pistachio Bars

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

2 teaspoons vanilla extract

14-ounce bag soft caramel candies

1/3 cup heavy cream

1 1/2 cups lightly salted pistachio meats

Coarse salt

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set.

Meanwhile, in a small saucepan over medium heat, combine the caramels and heavy cream. Stir until melted, smooth and just starting to bubble at the edges. Remove the pan from the heat and stir in the pistachios.

Pour the caramel mixture over the cookie slab, spreading it evenly as needed. Sprinkle the top with salt, then let cool until the caramel begins to set, about 10 minutes.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be refrigerated for up to a week.

Makes 30 cookies

Triple Chocolate Cherry Drop Cookies

1 1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 cup finely chopped chocolate chunks or miniature chocolate chips

3/4 cup dried cherries, plus another 36 reserved

11-ounce bag white chocolate bits

Heat the oven to 375 degrees. Line 2 baking sheet with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the speed to low and add the egg and vanilla, mixing to fully incorporate. Gradually add the dry ingredients, then mix in the chocolate chips and 3/4 cup of cherries.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie. Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Set out sheets of parchment or waxed paper.

Once the cookies are cool, in a microwave-safe bowl, heat the white chocolate on high in 15-second bursts, stirring between each, until fully melted and smooth.

One at a time, dunk half of each cookie into the melted white chocolate, then set on the parchment paper. Place 1 of the reserved cherries on top of the white chocolate on each cookie. Refrigerate to set. Cookies can be stored in a single layer in an airtight container at room temperature up to one week.

Cocoa Lemon Curd Bars

Makes about 15 cookies

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon lemon extract

Two 11-ounce jars lemon curd

2 ounces bittersweet chocolate, finely chopped

1/4 cup heavy cream

1 teaspoon Grand Marnier or other orange liqueur

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and lemon extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake for 20 minutes.

Remove the pan from the oven and lower the heat to 325 F. Spread the lemon curd in an even layer over the cookie slab. Return the pan to the oven for another 10 minutes.

Place the pan on a wire rack to cool completely.

Meanwhile, prepare the chocolate drizzle. Place the chocolate in a small bowl, then set aside. Place the cream in a microwave-safe cup and heat on high until nearly boiling.

Pour the cream over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Whisk in the Grand Marnier, then transfer the mixture to a zip-close bag or piping bag fitting with a fine tip.

Once the lemon curd has cooled, use the foil to lift the slab of cookie from the baking dish. Use a long knife, wiping it clean between cuts, to slice the cookie into rectangular bars.

If using a zip-close bag, snip a very small hole in one corner. Pipe decorative squiggles of chocolate over the lemon curd. Store the cookies in the refrigerator.

Golden Fruit Bars

Makes about 15 cookies

3 cups all-purpose flour

1 cup sugar

Zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon orange extract

2 tablespoons cornstarch

2 tablespoons sugar

1 cup orange juice

2/3 cup diced dried apricots

2/3 cup diced dates

2/3 cup golden raisins

1/4 cup diced candied ginger

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, orange zest, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and orange extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 F.

Place the baking dish in the oven and bake for 15 minutes.

While the cookies bake, in a medium saucepan whisk together the cornstarch, sugar and orange juice. Add the apricots, dates, raisins and candied ginger. Mix well, then bring to a simmer over medium heat.

Cook the fruit mixture, stirring constantly, until quite thick, about 5 minutes.

Remove the cookies from the oven and spread the fruit mixture over the top. Bake for another 15 minutes, or until the topping is set. Place the pan on a wire rack to cool.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be stored in an airtight container at room temperature up to 4 days.

— Recipes from The Associated Press