I am partial to buttery cookies, peppermint/almond chocolate chip ones, spicy ginger ones, and sugar cookies with candied peel.

square, add the nut mixture or apricots preserves in the center and out into the two diagonal sides of the pastry square and then bring the other two diagonal sides together and pinch in the center. I have to look it up every year. as I forget. They are spelled differently but I like the cream cheese dough the best.

watched and eventually learned from just watching. I made them for my wedding together with stuffed cabbage and nut rolls and apricot rolls. They were made from watching--never a recipe. I looked on the internet and there are recipes for kolachy. I don't know how to post links. But find the one with cream cheese added to the dough.

but they were sugar cookies with a Hershey's Kiss on top.

real name for them. Enjoy.

Nothing like decorating your own creations with those tiny silver balls and pink sprinkles and then eating them right away.

Were great. Thank you for the memories.

of Danish butter cookies. I haven't had one of those in a long time though.

A candy-like lace cooky, heavy on the ginger.

https://www.bigoven.com/recipe/sugar-cakes-pennsylvania-dutch-soft-sugar-cookies/609527

Large soft cookies with a unique not-too-sweet taste thanks to buttermilk (no substitutions!)
Note to my PA friends, do not buy the so-called sugar cakes from the bakery at Giant, they’re awful.

your link to check them out.

had the Mexican hot chocolate cookies. They sound great.

First are what my Gran called Russian teacakes, little balls of dough with pecans or walnuts that you roll in powdered sugar whilst they're still warm. Twice, so they make a mess when you eat them.

I also love mum's sugar crinkles (regular and ginger versions) that you roll into balls and then fine sugar, and they puff up when baking and then flatten out with crinkles on top.

Third fave is straight-on gingerbread, heavy on the blackstrap molasses.

Gingerbread and regular sugar cookies were always a must because rolling them out, cutting into shapes, and then decorating them kept us out of mum's hair for a couple days, but who has time for all that? I'll typically make a couple-three of the first ones and call it good these days. I think I'm too beat by work/life to be the Suzy Homemaker I was when I had young kids to impress. *Shrug*

sugar. I also agree with the having more energy when my son was younger. We would have an open open house preChristmas for friends and teachers and a Christmas party. All food was made by me and I was working and taking care of my son while my husband was traveling for work two weeks a month, every month. Energy level was so high. Not so more.

Now for the truth: I will eat any Christmas cookie 🍪 with a cup of hot chocolate and a couple of splashes of peppermint schnapps. 🧑‍🎄🌲

😂

Italian Butter Cookies

Buttery and creamy, with hints of vanilla and almond,
these melt in your mouth morsels are indisputably delicious!

PREP: 20 Minutes
BAKE: 8 Minutes
YIELD: Depends on the cookie press disc used

INGREDIENTS

1 cup unsalted butter
3/4 cup granulated sugar
1 extra large egg
*1 teaspoon almond extract
*1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
Chocolate chips
Sprinkling sugars
Food colors, for tinting, if desired

*Ed. These are large huge quantities!

In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and sugar on medium for five
minutes, until light and fluffy. Scrape down the sides of the
bowl, and with the mixer on low, add the egg, and then the
two extracts.

Sift the flour and the salt together. With the mixer on
low, add the flour mixture to the butter mixture slowly,
scraping down the sides of the bowl several times, until a
soft dough forms.

If you wish to divide the dough and use tints, you may do
so at this point. Fit a cookie press with your desired tip, and
with one chocolate chip pressed into the center. The dough
press is best when slightly chilled but not hard. If using
sprinkling sugars, decorate at will. Press the cookies about
two inches apart onto the parchment lined sheets and chill
the cookies for fifteen minutes.

Preheat the oven to 375° F. Place one oven rack in the center
of the oven. Bake the cookies one tray at a time in the center
of the oven for eight minutes, rotating the baking sheet
halfway through. Watch the cookies closely; they should
not brown but remain pale and soft.

Remove the baking sheets to wire cooling racks and cool
for ten minutes; remove the cookies to cooling racks to cool
completely. Store the cookies in the refrigerator in a very
airtight container between layers of waxed paper. Allow the
cookies to come to room temperature before serving

NOTES:

Butter cookies are very delicate; they absorb strong aromas.
When baking, I make sure the ovenis very clean. When
cooling the cookies, I make sure there is nothing else out in the
kitchen. I only store in very clean plastic containers, or fresh
new resealable bags. I don’t usually tint my cookies; I leave
them plain. When using a cookie press with a tip, I prefer to
use the floret or the daisy for a classic look.

From "The Cookie King"
https://www.goodreads.com/book/show/29996003-the-cookie-king

in cooking or self taught? You are a wonder in the kitchen.

in kitchens on and off, (interspersed between music and nursing)
Uhh prep, line cook, dishwasher, pastry cook culminating as a private chef fixing
lunches for ~30 people 5x a week

Always looking for new cookies to try.

Rec

be a blessing to you.

AKA wedding cookies/nutty fingers -- those rolled in confectioner's sugar after they bake, but chop up one entire vanilla bean in the confectioner's sugar. Takes the flavor over the top! Second favorite -- double chocolate cherry cookies. You're making me want to start baking!

sharing your selections. and enjoy.

Santa's Whiskers a shortbread cookie made with pecans and candied cherries, red and green then
rolled in coconut.

Chocolate Mosaics nut fudge wrapped in a brown sugar dough.

My mother made kolackies. I adored them. She made the apricot and cream cheese filling as
well as my favorite, cherry filling.

When my son and daughter were in high school, a couple decades ago, I was just worn out from making all the different kinds of Christmas cookies. So I asked them what their favorite cookie was, hoping to cut back on the kinds of cookies. They both said their favorite was those cookies with the snowman shape inside. Yup, they loved the slice and bake sugar cookies, the ones in the tube, with the snowman or Xmas tree food-dye painting inside. That took me down a peg as an imagined wonderful baker! But it did simplify cookie making! So, take it easy!

(slice) them

I can relate. I used to knock myself out making all different kinds of cookies for Christmas when my boys were small. At least 8 or 10 different kinds. I had so many I gave them away as gifts too. Everyone seemed to like them. One time my husband (who isn’t really into sweets anyway) took one look at my cookie tray and said, “You never make anything I like”.

Thanks for understanding, Diamond_Dog!

Mrs. Canon makes a batch every year.

Having fun baking tons of biscochitos for family and friends. Also love rugalach and Mexican wedding cookies, with powdered sugar icing mixed with triple sec, avoid that powdered sugar mess

almond biscochito with a cup of tea.

Just perfect for Christmas and easy to bake.

They are called Fruit Drop Cookies, and there are many ingredients; they are not cheap to make, and require a friend who likes to take a lot of time cooking. If you can find someone who covers all the bases, you will have one of the Finest Christmas Cookies ever. Have fun, it makes a Large Batch.

made one. Thank you again.

You knew it was Christmas at our home and paternal granny’s when that big tin of Walkers showed up.
Now it’s available in small packets

https://www.instagram.com/reel/DR6yv5UCNg3/

Is divine😀

I only serve it as part of dessert for the one dinner for friends and family that I cook for the season.
You can find it in more than a few US supermarkets
https://us.walkersshortbread.com/chocolate-chip-shortbread-4-4-oz/

😀

shredded coconut, sweetened condensed milk and pecans. I loved them.

In years past I used to start in October and make dozens of Christmas cookies for my family and to give away as gifts. Mostly when my boys were children. I just don’t have it in me anymore. I make several kinds now and that’s it. My husband isn’t into sweets so if they’re in the house I end up eating them - I love cookies but I don’t need to be eating so many! Last couple years I ordered a tray of baklava from a local Mediterranean deli for Christmas and everyone seemed to like that just as much as the homemade cookies I used to slave over.

I always did like to make Russian teacakes, peanut butter blossoms, and chocolate fudge. My fudge recipe is the same one we learned in 7th grade cooking class! Your Kolachi too.

My mom only made them at Christmas

They were coated with crushed walnuts, and each cookie had a dab of homemade raspberry jam atop. Awesomely delicious!

At my cousin's her daughter from late teens onward so I would have been in my ?later 30s - she always made very tasty chocolate chips cookies.
So while I don't really think of them as Xmas cookies I had them at Christmas time for decades.

I had no idea that whipped heavy cream could become butter!

So I looked it up. The churning motions break up the protein, and fats that are originally together. The fat cells clump together, and become butter, while the liquid, and most protein run off.

plastic container and pass it around the room . Each child would shake up and down 20 times. I would occasionally check it . Most it would become butter by the time the last student got it. Would serve the class their 'churned" butter with cornbread.

I might try it at some future time. 😄
Get a small container of heavy whipped cream, right? And will buy a few rolls.

If i do, I'll let you know! 😄👍