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What Christmas cookies are you baking this year?

Just curious what Christmas cookies everyone is baking this year. I'm still working on my list, but I know I have to have the raspberry-pecan thumbprints from the original Martha Stewart Christmas book. Also planning to make Maida's fruitcake refrigerator cookies (I use heart-shaped molds collected from vintage bridge sets), and will have to have something chocolate. Probably Saveur gingerbread with my cookie molds ...

What's on your list?

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  1. I have a big list (for a family of 2), which I probably won't end up completing:
    sandtarts (mom's recipe)
    press cookies (thinking of trying the recipe in the latest issue of Martha Stewart Living)
    Ischl tarts (from "Kaffeehaus", one of my favorites)
    linzer cookies
    TKOs (Thomas Keller oreos)
    alfajores (with sweetened condensed milk-free dulce de leche)
    judiau's kifli
    Italian cookies from "Dolce Italiano"
    plus some others I can't think of right now

    6 Replies
    1. re: emily

      Do you make your sand tarts with rose water? My DH was inducted into this recipe and thinks it is utterly ridiculous that a cookie could be made with rose water. However, it just does not taste the same without it. Would you post your recipe, we have been using my grandmother's recipe that my mom had shorthand scribbled into an old cookbook, and something just is not right.

      1. re: mtleahy

        No rosewater. Here it is -- I'm not sure where she got it or how traditional it is (although it tastes traditional to me, of course!)

        Sandtarts

        1/2 cup butter
        1 cup sugar
        1 egg, beaten
        2 cups cake flour
        2 teaspoons baking powder
        1/4 teaspoon salt

        Mix butter and sugar thoroughly. Add beaten egg and dry ingredients, which have been sifted together. Chill dough. Roll 1/8" thick. Brush tops with egg white. Sprinkle with cinnamon sugar and decorate with 1/2 nut (I haven't done the nut decoration in a while, so I don't remember which nut my mom used). Bake at 375 till edges are just beginning to color.

        1. re: emily

          Thanks for posting. We also sprinkle ours with nutmeg or cinnamon and place a half of pecan on top. We also do others with red and green sprinkles. We make up 6 dozen and these are the only cookies my dad eats for the entire month of December : )

          1. re: mtleahy

            Actually, that's exactly what my mom did when I was little -- some with cinnamon sugar and some with green and red sprinkles!

          2. re: emily

            emily, these look like they'd be easy and delicious.
            I can do with the little ones this week while we visit.
            gotta make sure to take my sprinkles that are colored.
            wonder if anyone else is into making their own specialty colored sugars.
            I have 12 colors in zipper bags for use in decorating cookies and doughnuts.

            1. re: iL Divo

              I made these last year and they're off my list this year! Not sure if my tastes changed or I made a bad batch, but I'd prefer a more buttery cookie....

      2. pain in the ass to make anytime but christmas, i give you the best cookie ever;

        date filled oatmeal cookies
        http://www.eatingwell.com/recipes/oat...

        7 Replies
        1. re: reannd

          These look great, and actually have some nutritional value. Thanks!

          1. re: reannd

            Reannd, do you think these could be made as a bar cookie?

            1. re: DLAOKC

              hm.. i dont know. they're awfully clumpy.. might not cook right? not sure, though. they're mighty fine as cookies:)

            2. re: reannd

              Oh! Oh! Oh!

              My great-aunt used to make date filled cookies back in the 50s. They were so wonderful!

              I'm going to check out your recipe. Thanks!

              1. re: reannd

                my favorite cookie that gramma made was her oatmeal cookies filled with a rich date filling, two cookies together pinched with the date filling inside. yes a pain to make but not too sweet a cookie and the sweet buttery richness of the date filling, simple perfection.

                1. re: iL Divo

                  Would you be willing to post the recipe, sounds delish!

                  1. re: iL Divo

                    Yes, pls post if you can. I love date filling!

                2. On the list so far:

                  Chocolate Almond Lace Cookies (Fancy, like a florentine)
                  Chocolate Crunch Cookies (A no bake one)
                  Peanut Butter Bars (Taste like a Reese's Peanut Butter Cup)
                  Lemon Coconut Bars
                  White Chocolate Cranberry Bars
                  Sugar cookies with colored sugar

                  Need a new one or two...

                  3 Replies
                  1. re: TrishUntrapped

                    Rugelach! Easy, tasty, sturdy (for transport), and not so sweet that they can't be eaten for breakfast!

                    I'll probably make them and some kourabeides, got the recipe from the newspaper a few decades ago. They're easy to make but very short so they crack easily.

                    I might give the oatmeal cookies in this month's CI a shot, they look good.

                    1. re: TrishUntrapped

                      Do you think you could give me the recipe for the White Chocolate Cranberry Bars?

                      1. re: sunkissedbabe43

                        White Chocolate Cranberry Bars

                        Ingredients:

                        2 1/4 cups all-purpose flour
                        1 tsp. baking powder
                        1/2 tsp. baking soda
                        1/2 tsp. salt
                        2/3 cup firmly packed brown sugar
                        1/2 cup sugar
                        1/2 cup unsalted or regular butter, softened
                        2 eggs
                        2 tsp. vanilla
                        2 tsp. grated orange rind
                        1 1/4 cups coarsely chopped fresh or frozen cranberries
                        1 cup chopped walnuts
                        12 oz pkg (2 cups) white chocolate or vanilla chips
                        1 Tbsp. shortening

                        Directions:

                        1. Pre-heat oven to 350 degrees. Grease or spray with no-stick a 13x9x2 baking pan.

                        2. In medium bowl combine flour, baking powder, baking soda and salt, mix well.

                        3. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla; blend well.

                        4. Gradually add flour mixture; blend just until combined. Fold in cranberries, walnuts, orange rind and 1 1/2 cups of the chips (reserving 1/2 cup for topping).

                        5. Spread batter in pan. Bake at 350 degrees for 30-40 minutes until golden brown.

                        6. In small saucepan, over low heat, melt reserved 1/2 cup chips and shortening. Drizzle over warm bars with a fork (making irregular lines). Cool 1 hour or until completely cooled. Cut into 48 bars.

                    2. This weekend I am making practice batches of....
                      dulce de leche rice krispie treats (half of each square dipped in chocolate)
                      pumpkin bars
                      fudge
                      spiced pecans
                      gingerbread muffins

                      3 Replies
                      1. re: Honey Bee

                        Recipe for dulce de leche rice krispies, please?

                        1. re: lissar

                          Second this request! Sounds great!

                          1. re: rln

                            I improvised a lot, but they were pretty good....

                            Melt 1/2 stick butter in pan
                            Add 1 can dulce de leche and about half a bag of miniature marshmellows.
                            Then, I also added about 1/3 a bag of butterscotch chips because I had some on hand and thought it might be good.
                            Tasted mixture and decided to add a pinch of salt
                            Stir until all products are melted
                            Add rice krispies. I think I used somewhere between 6-8 cups.
                            Press into buttered pan and let cool

                            Here is where I got the idea although mine were much less sophisticated...
                            http://www.bakeorbreak.com/2007/10/01...

                      2. Minty Meringue Drops
                        Coconut Pecan Cookies
                        White Chocolate Pumpkin Dreams
                        Jam filled Poppy Seed Cookies
                        Cookie Jar Gingersnaps
                        Jelly Roll style Rugelach (with jam and nuts and cinnamon sugar)

                        1 Reply
                        1. re: pescatarian

                          Coconut Pecan Cookies...my husband would love those. Recipe please??