RUM BALLS WITH A DARK AND STORMY COCKTAIL: "Rum in the drink and rum in the candies, what else do you need?" says Mr. Miller. To make a Dark and Stormy, mix 2 ounces of dark rum with 3 ounces of ginger beer. Serve over ice.
SNICKERDOODLES WITH CREAM SODA: The cinnamon sugar sprinkled on the cookies pairs well with the vanilla in the soda, especially when the cookies are dunked.
SHORTBREAD AND SPARKLING WINE: A dry Champagne cuts through the rich, buttery flavor of the cookie.
MOLASSES COOKIES WITH HOT SPICED APPLE CIDER: In this combination, the spices in the cider stand up to the rich molasses in the cookie.
LACE COOKIES WITH A LATE-HARVEST RIESLING: Like lace cookies, a late-harvest riesling is light and delicate. The wine's peach and apricot flavors also work well here.
MAPLE OATMEAL COOKIES WITH AN OATMEAL STOUT BEER: The oatmeal adds a touch of sweetness to the beer, a nice match for the sweetness of the cookies, says Mr. Miller. The cookies themselves have a chewy texture, which also pairs well with the rich texture of the beer.
GINGERBREAD WITH VOYANT CHAI CREAM LIQUEUR: This liqueur stands up nicely to the dark molasses and ginger in the cookies. Serve the liqueur over ice or in coffee.
SUGAR COOKIES WITH DEMI-SEC CHAMPAGNE: The bubbles in this sweet sparkling wine go wonderfully with the crunchy sugar coating on the cookies.
LINZER COOKIES WITH CLEAR CREEK LOGANBERRY LIQUEUR: The fruity flavor of the liqueur goes well with the nutty flavor of the cookie dough and the berry filling. Serve the liqueur chilled.
POPCORN BALLS WITH A FARMHOUSE BELGIUM ALE: This is a play on the baseball classic, popcorn and beer, Mr. Miller says. A farmhouse Belgium ale, which has a fruity flavor and aroma, would cut the sweetness of the popcorn ball without over powering it.