A delicate spice calls for a delicate cookie. We used three such spices — saffron, paprika and cloves — to create delectable recipes for the quintessential holiday cookie.

Almond Saffron Puff Cookies

Start to finish: 45 minutes

Makes 36 cookies

1 pinch saffron threads, crushed

1 tablespoon hot water

5 egg whites

1 teaspoon vanilla extract

¼ teaspoon salt

¼ teaspoon cream of tartar

1¼ cups sugar

10 ounces (about 2½ cups) finely chopped almonds

Heat the oven to 300 degrees. Line 2 baking sheets with parchment paper.

In the bowl of an electric mixer, combine the saffron and the hot water. Let stand for 2 minutes.

Add the egg whites, vanilla, salt and cream of tartar. Beat until soft frothy peaks form. With the mixer running, slowly add the sugar, a tablespoon at a time. Continue whipping until thick, glossy, firm peaks form.

Use a silicone spatula to gently fold the almonds, half of them at a time, into the egg whites. Be careful not to deflate the whipped egg whites. Scoop the mixture by rounded tablespoonsful onto the prepared baking sheets, leaving 1 inch between the cookies.

Bake for 20 to 25 minutes, or until very light golden brown and puffy. Let cool completely on the baking sheets. Store in an airtight container at room temperature for up to a week.

Lemon Paprika Bars

Start to finish: 1 hour (plus cooling)

Makes 24 bars

For the crust:

1 cup (2 sticks) butter

½ cup sugar

¼ teaspoon salt

2¼ cups all-purpose flour

For the filling:

1½ cups sugar

2 teaspoons paprika, divided

1/3 cup all-purpose flour

5 eggs

½ cup lemon juice

Zest of 2 lemons

½ cup powdered sugar

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper, leaving enough excess to slightly overhang 2 sides.

In a medium bowl, use an electric mixer to beat together the butter, sugar and salt until light and fluffy. Add the flour and mix just until combined. Using a silicone spatula, press the dough into the prepared pan, spreading it evenly over the surface. Bake for 18 to 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.

While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, 1½ teaspoons of the paprika, and the flour. Whisk in the eggs, lemon juice and lemon zest.

When the crust has baked, pour the filling over the top. Return the pan to the oven and bake for another 15 to 18 minutes, or until the filling is set. Allow to cool completely in the pan. Once cooled, use the paper to gently lift the bars from the pan. Peel away and discard the paper.

Cut into 24 bars (can be any shape). Just before serving, stir together the powdered sugar and remaining ½ teaspoon paprika. Sprinkle over the tops of the bars. Store in an airtight container at room temperature for up to a week.

Apricot Clove Crumb Bars

Start to finish: 45 minutes

Makes 24 bars

2 cups old fashioned oats

1½ cups all-purpose flour

1½ cups packed brown sugar

½ teaspoon salt

½ teaspoon baking soda

1 teaspoon ground cloves

¾ cup chopped pecans

1 cup (2 sticks) unsalted butter, melted

12-ounce jar apricot preserves

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray, then line it with parchment paper.

In a medium bowl, stir together the oats, flour, brown sugar, salt, baking soda, cloves and pecans. Stir in the melted butter until well moistened.

Spread two-thirds of the mixture into the prepared pan and pat down evenly. Spread the apricot preserves over the mixture, then crumble the remaining oat mixture evenly over the top. Bake for 20 to 25 minutes, or until golden brown. Let cool in the pan, then cut into 24 squares. Store, covered, at room temperature for up to a week.

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