Christmas cookies: Dessert, reimagined

Celebrate the holidays with 12 days of cookies, each inspired by a different classic dessert:

Taking inspiration from the traditional banana split, we created a cookie combining all the flavor elements into a rich cheesecake bar.

We started with a base of brownie and topped it with a creamy banana cheesecake layer. To finish it off, we layered fresh cut strawberries and a thin layer of pineapple jam. If you'd like, you can add a sprinkle of toasted chopped nuts to garnish. Be sure to use very ripe bananas in the cheesecake layer for the best flavor.

BANANA SPLIT CHEESECAKE BARS

Start to finish: 3 1/2 hours (1/2 hour active)

Makes 24 bars

For the brownie crust:

12 ounces semisweet chocolate bits

3/4 cup (1 1/2 sticks) unsalted butter

2/3 cup sugar

1/2 cup all-purpose flour

1/2 teaspoon salt

4 eggs

1 tablespoon vanilla extract

For the cheesecake layer:

Two 8-ounce packages cream cheese, room temperature

3 ripe bananas

1/2 cup sugar

2 tablespoons all-purpose flour

Pinch of salt

3 eggs

For the topping:

1 quart strawberries, hulled and sliced

1/4 cup pineapple jam

1 tablespoon water

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray.

In a microwave-safe bowl, heat the chocolate bits and butter on high for 1 to 2 minutes, stirring every 20 seconds, or until melted. Set aside.

In a medium bowl, whisk together the sugar, flour and salt. Add the eggs and vanilla and whisk until smooth. Stir in the chocolate-butter mixture. Pour into the prepared pan and bake for 20 minutes. Remove the pan from the oven. If there are any bubbles in the crust, gently push them flat. Leave the oven on.

To make the cheesecake layer, in a food processor, combine the cream cheese, bananas, sugar, flour and salt. Process until completely smooth, scraping down the sides of the bowl. Add the eggs, one at a time, processing and scraping the bowl between additions. Pour the batter over the brownie crust and bake for 20 to 25 minutes, or until the center no longer jiggles. Cool, then refrigerate until completely chilled.

When the cheesecake is completely chilled, arrange the sliced strawberries over the top. In a small microwave-safe bowl, mix the pineapple jam and the 1 tablespoon of water. Microwave until bubbling. Spoon the jam over the strawberries. Allow to chill for 15 minutes for the jam to set up. Cut into squares. Store, well wrapped, in the refrigerator.

Nutrition information per cookie (values are rounded to the nearest whole number): 270 calories; 160 calories from fat (57 percent of total calories); 18 g fat (11 g saturated; 0 g trans fats); 100 mg cholesterol; 26g carbohydrate; 4 g protein; 2 g fiber; 120 mg sodium.

Indian pudding is a warm molasses-laced pudding made from cornmeal. So we took all the spiced molasses and cornmeal components and turned them into cookies. We added a handful of dried cranberries for sweet-tart touch and a drizzle of icing. The result was a cookie similar to a soft gingerbread.

INDIAN PUDDING COOKIES

Start to finish: 20 minutes

Makes 3 1/2 dozen cookies

2 cups all-purpose flour

1 teaspoon baking soda

1 cup yellow cornmeal

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon dry ginger

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature

1 1/4 cups granulated sugar

2 tablespoons molasses

1 tablespoon honey

2 eggs

1/2 cup finely chopped dried cranberries

1 cup powdered sugar

Juice of 1/2 lemon

Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cornmeal, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of an electric mixer, beat together the butter, granulated sugar, molasses and honey until light and fluffy. Add the eggs, one at a time, beating and scraping the bowl between each. On low speed, mix in the flour-cornmeal mixture. Stir in the cranberries.

Scoop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between for spreading. Bake for 10 to 12 minutes, or until golden brown. Let cool for 5 minutes on the pans, then transfer to a cooling rack to cool completely.

In a small bowl, mix together the powdered sugar and lemon juice. Use a spoon to drizzle over each cookie. Store in an airtight container, between sheets of waxed paper, at room temperature.

Nutrition information per cookie (values are rounded to the nearest whole number): 110 calories; 40 calories from fat (37 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 20 mg cholesterol; 17 g carbohydrate; 1 g protein; 0 g fiber; 55 mg sodium.

Spumoni is an ice cream dessert made from chocolate and vanilla ice creams, candied cherries and pistachios. Keeping the same flavors, we made a fudge-like truffle square studded with dried cherries and pistachios. Be sure to cut the squares very small, as the flavors are rich. Store in the refrigerator, but let them come to room temperature for serving.

SPUMONI TRUFFLE SQUARES

Start to finish: 2 hours 15 minutes (15 minutes active)

Makes 64 squares

Two 12-ounce bags white chocolate bits

14-ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 cup lightly chopped pistachios

1 cup lightly chopped dried cherries

1/2 cup mini chocolate chips

Coat a 9-by-9-inch pan with cooking spray. Line with waxed or parchment paper, allowing excess to overhang the edges of the pan.

In a medium saucepan over medium-low, combine the white chocolate bits and sweetened condensed milk. Heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the vanilla, pistachios and cherries. Transfer to the prepared pan. Sprinkle the mini chocolate chips over the top. Refrigerate until completely chilled, about 2 hours.

Using the overhanging edges of the waxed or parchment paper to help, lift the truffle square out of the pan. Trim any uneven edges, then cut into 1-inch squares. Store in an airtight container in the refrigerator.

Nutrition information per square (values are rounded to the nearest whole number): 100 calories; 50 calories from fat (45 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 5 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 20 mg sodium.

A purely American invention, German chocolate cake starts with a sweet chocolate cake, then is filled with a caramel-coconut-pecan concoction.

We transformed this luscious cake into sandwich cookies. Starting with a sweet and soft chocolate cookie, we filled it with a gooey coconut filling and rolled the sides in toasted pecans. Be sure to use the coconut mixture while it is still slightly warm so that it is easier to spread.

GERMAN CHOCOLATE SANDWICH COOKIES

Start to finish: 1 hour

Makes 2 dozen cookies

For the cookies:

1/2 cup cocoa powder

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter

2 cups packed brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup milk

For the filling:

Two 14-ounce cans sweetened condensed milk

3 cups unsweetened shredded coconut

1 cup finely chopped toasted pecans

Heat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

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

In a second large bowl, use an electric mixer on medium-high to beat together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl after each addition. Stir in the vanilla.

Add half of the flour mixture, stirring to combine. Add the milk, scraping the bowl to ensure even mixing. Add the second half of the flour mixture, again scraping the bowl.

Working in batches, drop the dough by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each for spreading. Bake for 12 to 15 minutes, or until slightly firm to the touch. Allow to cool on the baking sheet. Repeat with the remaining dough.

Meanwhile, make the filling. In a large skillet over medium heat, combine the sweetened condensed milk and the coconut. Heat, stirring constantly, until the mixture starts to pull away from the pan and will hold a line when you drag your spoon through it, 8 to 10 minutes. Allow to cool slightly.

Place the pecans in a shallow bowl or pie pan. Spread a spoonful of the coconut mixture onto the flat side of 1 cooled cookie. Top with another cookie, flat side down, to form a sandwich. Roll the edges of the sandwich cookie in the chopped pecans.

Store in an airtight container between sheets of waxed paper.

Nutrition information per cookie (values are rounded to the nearest whole number): 410 calories; 190 calories from fat (44 percent of total calories); 21 g fat (13 g saturated; 0 g trans fats); 50 mg cholesterol; 52 g carbohydrate; 7 g protein; 3 g fiber; 190 mg sodium.

Meringue cookies are baked with dimples in the center until crisp. The dimples then are filled with creamy tangy lemon curd. If you like the idea of a crisp meringue, fill the cookies just before serving. If you prefer the meringue to be soft, fill the meringues up to 24 hours in advance.

LEMON MERINGUE COOKIES

Start to finish: 2 hours (30 minutes active). Makes 3 dozen cookies. 4 egg whites 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1 cup sugar 8 ounces lemon curd

Heat the oven to 200 degrees. Line 2 baking sheets with parchment paper. In a large bowl, combine the egg whites, cream of tartar and vanilla. Use an electric mixer to beat until the whites are foamy. Very slowly, while continuing to beat, add the sugar. Beat until the mixture is thick and glossy. Use a spoon to dollop the mixture in walnut-sized mounds onto the prepared baking sheets. Using a slightly dampened finger, press an indent into the center of each mound. Bake for 1 1/2 hours, or until the meringues are dried and crisp. Store the meringues in an airtight container, at room temperature, between sheets of waxed paper. For crisp cookies with a soft lemon filling, add a teaspoon of lemon curd to each indent just before serving. For soft, marshmallow-like cookies, fill the cookies at least several hours (and up to 24 hours) before serving.

Nutrition information per cookie (values are rounded to the nearest whole number): 35 calories; 5 calories from fat (8 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 8 g carbohydrate; 0 g protein; 0 g fiber; 10 mg sodium.

Fruitcake is a love-it-or-hate-it holiday tradition. But these cookies are everything a fruitcake should be. Studded with all manner of dried and candied fruit (you can easily substitute your favorites), these cookies are a chewy, spicy delight that'll be sure to make a fruitcake lover out of even the skeptics.

FRUITCAKE COOKIES

Start to finish: 1 hour (15 minutes active)

Makes about 40 cookies

1 cup sugar

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

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/2 teaspoon baking soda

1 egg

Zest of 1 orange

1/4 cup orange juice

1 3/4 cups all-purpose flour

3/4 cup candied peel

3/4 cup chopped dates

3/4 cup candied cherries

3/4 cup chopped dried apricots

3/4 cup chopped toasted pecans

Colored sugars, if desired

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

In the bowl of an electric mixer, combine the sugar, butter, cinnamon, nutmeg, cloves, allspice, salt and baking soda. Beat until light and fluffy.

Add the egg and orange zest, then beat to combine. Add the orange juice and half of the flour, then mix, scraping down the bowl as needed to ensure even mixing. Add the remaining flour and mix to thoroughly incorporate. Stir in the candied peel, dates, cherries, apricots and pecans.

Working in batches, drop the dough by the tablespoon onto the prepared baking sheet. Sprinkle with colored sugars, if desired. Bake for 12 to 15 minutes. Allow to cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature.

Nutrition information per serving (values are rounded to the nearest whole number): 100 calories; 35 calories from fat (36 percent of total calories); 4 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 45 mg sodium.