Try this holiday cookie recipe, then share your own

Whether it’s your grandmother’s gingersnaps or a perfect snickerdoodle, holiday cookies put everyone in a good mood.

This year, think about adding a new recipe to your repertoire. We offer a decadent espresso chocolate square here, and Jan Roberts-Dominguez shares a few of her family favorites.

Send us your favorite holiday cookie recipe and we’ll publish them in December. Send to features@heraldnet.com, with “holiday cookies” in the subject line. The deadline is Dec. 1.

Espresso chocolate squares

Crust

1 1/4cups all-purpose flour

3/4cup powdered sugar

1/4cup unsweetened cocoa powder

3/4cup (1 1/2 sticks) butter, chilled and cut into pieces

1/2cup miniature semisweet chocolate chips

Filling

1/4cup heavy cream

1tablespoon instant espresso coffee powder

28-ounce packages cream cheese, softened

1/4cup (1/2 stick) butter, softened

3/4cup sugar

1 tablespoon all-purpose flour

1/4 teaspoon ground allspice

2eggs

Glaze

6tablespoons miniature semisweet chocolate chips

1tablespoon heavy cream

1/2tablespoon butter

1/4teaspoon instant espresso coffee powder

Preheat oven to 350 degrees. Line a 9×13-inch baking pan with foil; butter bottom of foil.

Whisk together 1 1/4 cups flour, powdered sugar and cocoa together in medium bowl; add 1/2 cup butter. Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.

Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.

Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.

To make the glaze: Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set.

Cover and store bars in refrigerator for up to 1 week.

Makes 2 dozen bars.