What Christmas cookies are you baking this year?

[foiegras]

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?

[emily]

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

[mtleahy]

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.

[emily]

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.

[mtleahy]

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 : )

[emily]

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

[iL Divo]

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.

[emily]

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....

[reannd]

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...

[amyzan]

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

[DLAOKC]

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

[reannd]

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

[rainey]

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!

[iL Divo]

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.

[Funwithfood]

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

[TrishUntrapped]

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...

[coney with everything]

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.

[sunkissedbabe43]

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

[TrishUntrapped]

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.

[Honey Bee]

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

[lissar]

Recipe for dulce de leche rice krispies, please?

[rln]

Second this request! Sounds great!

[Honey Bee]

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...

[pescatarian]

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)

[trvler]

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

[Amber in Norfolk]

So far I know I'm making ginger sparkle cookies, biscotti and chocolate-dipped pretzels with sprinkles & things. I also want to veganize the triplet cookie thing on the cover of Gourmet. It looks so pretty.

[vvvindaloo]

i like the triplet cookie, too. it's a nice twist on a familiar theme, and very pretty. trouble is, my family is so accustomed to enjoying other, traditional cookies that we make every year (one with raspberry, one with cherry, and one with apricot), that I don't know how i feel about combining these flavors into one new cookie... and it seems like overkill to make them all.

[millygirl]

Hey Amber, would you be willing to share your recipe for ginger sparkle cookies...sounds just like what I'm looking for? Please and thanks.

[WNYamateur]

We're doing four Saturdays of "Christmas Around the World" at my SO's mother's adult residence. Saturday 12/8 is sweets:

Biscochito (Mexican Christmas cookie)
http://www.cookingcache.com/dessert/bizcochitosmexicanchristmascookies.shtml

Irish mincemeat tartlets (Basic piecrust & storebought mincemeat

)

Italian sesame seed cookies
http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/sesameseedcooky.html

Lebkuchen (German honey spice bar
)http://www.inmamaskitchen.com/RECIPES/RECIPES/Cookies/Lebkuchen.html

Swedish ginger thins
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17415,00.html

and finally, Emeril’s Three-chocolate bark with spiced nuts and dried cherries
http://www.foodnetwork.com/food/recip...

[JasmineG]

I'm definitely making World Peace Cookies, thumbprint cookies, and chocolate crinkle cookies. I'm thinking about rugelach (which I've never made before, but they always look fun for me), those candy cane pinwheel cookies of Alton Brown's that I see him make every year and always think about making, and some of the cookies in this month's Gourmet looked fun. And I really want to make alfajores, though I don't have a recipe that I know to be good -- I had them once and loved them, and thought that they would be really fun to make. Does anyone have a good recipe for these?

[foiegras]

What are World Peace cookies, those sound intriguing ... Now I'm picturing a refrigerator cookie with a built-in peace sign, hmm ...

I've made pinwheels before (not sure if these have actual candy in them? I'm not a TV watcher), my favorite of that type for looks were checkerboards ... but none of them really tasted good. Anyone have a great tasting checkerboard recipe?

[JoanN]

Here's a link to the recipe for World Peace Cookies.

http://splendidtable.publicradio.org/recipes/dessert_peacecookies.shtml

Last December the cookbook of the month was Dorie Greenspan's Baking from My Home to Yours. That's where the recipe is from. There are a couple of reviews of the cookie here if you scroll down.

http://www.chowhound.com/topics/347470

[foiegras]

Ooooh, thanks ... these will probably be my chocolate cookie then. I have made lots of chocolate pepper cookies, but never a salty one ...

[AnneInMpls]

These used to be called "Korova cookies", and they are wonderful! I used the recipe at Leite's Culinaria to make them for a party. I'm not so sure that they're world peace cookies, though - there were almost fights over the leftovers.

http://www.leitesculinaria.com/recipe...

Be sure to use top-quality butter, cocoa, and chocolate, since that's where the great flavor comes from.

Anne

[foiegras]

Believe me, I would not dream of using anything else ;) Thanks for the link.

[Michelly]

Why are they called "World Peace Cookies"?

[TrishUntrapped]

World Peace Cookies explained here:

http://splendidtable.publicradio.org/...

[MNkateo]

The Wash Post food team posted a version of these for their 25 Christmas Cookies this year. They're adapted by the addition of melted bittersweet chocolate and cinnamon. They are DIVINE!!! Fabulous! Wonderful!!

http://projects.washingtonpost.com/re...

[JasmineG]

This is the recipe for the Alton Brown pinwheel cookies: http://www.foodnetwork.com/food/recip... They look fun, and would be a fun project to do with kids, I think. Not checkerboards, though.

The World Peace cookies are amazing, and are indeed a refridgerator cookie (no peace sign, though!) The recipe linked by JoanN is the recipe.

[JasmineG]

So I made the Alton Brown pinwheel cookies linked above the other night, and they were fine, but not great. They would be a very fun project to do with kids, and the dough was pretty easy to work with. Crushing the candy canes was kind of a pain (they got everywhere), and they melted into the cookies into the oven, so the colors of the dough weren't as pretty as I thought that they would be. They are still nice looking cookies, and they taste fine, but they probably won't make it into a regular cookie rotation.

[girlwonder88]

I was wondering about those, as I just tried the plain sugar cookie part of that recipe (which was eh...). But, as a thought, we always put candy canes in a freezer ziploc bag when breaking them to make our peppermint bark, which eliminates the mess completely-just zip it up and then let your kids beat on it with a rolling pin :)

[JasmineG]

Yes, that seems much smarter than wacking away at it with my cast iron pan. I definitely got some aggressions out, though!

[rainey]

I made them last year. I'm a BIG fan of AB but I gotta say that these were disappointing.

The prob is that you've got to mix all that chocolate into one portion of a shortbread dough. And then you have to handle both doughs quite a bit to get them shaped. By the time they're done they're just tough, tough, tough.

I think they're made for show. If you want *good* just make a proper shortbread. Sorry, AB, some of your other recipes are among the favorites in my collection...

[emily]

I haven't tried this recipe for alfajores, but it looks good (and appears to be highly rated). I really don't like the jarred dulce de leche or when it's made from a can of sweetned condensed milk, so this recipe appeals to me.

http://www.dianasdesserts.com/index.c...

[JasmineG]

That does look like a good one (though it's a little amusing how many of the reviewers made these cookies as a project for spanish class). I wish I could get the recipe for the ones that I had, they were so good. And you're right, I like the idea of making the dulce de leche myself.

[VTtoMAtoCAfoodie]

I made Alfjores from the book A Bakers Tour by Nick Malgieri. They were great. I would highly suggest buying this book if you don't have it already. I love it.

I actually blogged the Alfajores when I made them. Here's a link to my blog if you want to take a look:

http://bake-en.blogspot.com/

[JasmineG]

Ooh, I've had good luck with Nick Malgieri recipes before; would you be able to paraphrase the recipe?

[JasmineG]

Okay, more about my Alfajores minor obsession: I found Nick Malgieri's recipe online here: http://eatfeed.com/recipes/aljores.htm and his recipe for the cookies is very different from the other recipe linked in this thread (his has about half cornstarch and half flour, while the other just has flour, a lot more butter, and 4 egg yolks, where the other has 1 whole egg and one yolk). Any idea about what these differences might do to the resulting cookie recipe? Helping me out with my obsession, I went to a party last night where there were alfajores, and I didn't really like this version of the cookie; it was too dense and shortbready (except even denser, I think), so I'm trying to avoid that version.

[foxy fairy]

Where did you try alfajores? Maybe that bakery or panadería could guide you toward a recipe (without giving away their secret formula). I like your enthusiasm for alfajores -- and I share it! Actually, I ate alfajores daily, often more, during my first trip to Chile (for six months). I do recall great variety of alfajores, each bakery with its own variation. Looking forward to hearing a report! buena suerte*

[JasmineG]

Hah, I tried that -- I had them at a catered party, and immediately begged for the recipe, and was told that it would be sent to me...and it never was (and the baker was a little old Argentinian woman who was a friend of the caterers, and I have no idea how to get in touch with her). I think I'm definitely going to try one of the recipes this weekend, and report back!

[CarlieInLA]

We are only a family of 2 so I can't go too crazy. Here is our list.
Pecan sandies (my husband's fav)
cut out sugar cookies
Chocolate chip cookies
and I am going to attempt Alfajores, does anyone have a good recipe to share?

[OysterHo]

Hillbilly Crack -

This was a huge hit at our party last year and so easy to make. Recipe courtesy of my dear friend Mz. Grits. I highly recommend you line the baking sheet/pan with parchment paper or clean up will be a nightmare. It's ok if the toffee goes under and above the saltines. The combo of salty and sweet are to die for!

4 oz saltine crackers (that's one skid)
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
3/4 cup pecans

Preheat oven to 400 degrees.
Line shallow jelly roll pan with saltine crackers in single layer.
In a saucepan, combine sugar and butter. Bring to a rolling boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
Bake at 400 degrees for 5-6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and sprinkle pecans on top.
Cool completely and break into pieces.

[rabaja]

Dude, do that with matzohs and you can celebrate a whole new holiday. Just add salt.

[momjamin]

I've had those before, but never heard that name for them -- love it ;-)

[iL Divo]

Love thinking about this. More a candy though yes?

[OysterHo]

It has more of a candy feel, yes, but the saltines add more of a shortbread (sort of) feel to it.

Sorry it took me so long to reply...

:)

[hotoynoodle]

i make this with dark chocolate and either almonds or peanuts. lol. crack indeed! peeps gobble it and it's super easy.

[revsharkie]

We have a huge "Cookie Walk" at our church tomorrow. I stayed home from work today and baked cookies. Started at 8:30 this morning and finished at 5:30 this afternoon. In that amount of time I only made three different kinds of cookies, but I made HUGE batches of each:

Shortbread
Orange Cookies (I think I got the recipe for these right here on Chowhound!) with orange frosting
Kriss-Kringles (my grandma's recipe, basically butter cookies with candied cherries and nuts--more than anything else these taste like Christmas to me)

So I made three kinds of cookies, and if each one of the other church ladies makes two or three kinds, we'll have a huge variety. At this point, though, the whole thing may be a bust because there's evidently a big winter storm bearing down on us. Let's hope it holds off till after noon.

[chelleyd01]

I <3 orange cookies!!!!!!!

[foiegras]

Would you be willing to share your Kriss-Kringles recipe? I'm always looking for ways to use candied cherries :)

[revsharkie]

Kriss-Kringles

1 c. shortening (half butter, my grandma says; this last time I used all butter and they were just fine, maybe a little chewier than usual)
1 c. sugar
2 egg yolks
1/2 tsp. vanilla
1/4 tsp. almond extract
2 c. flour
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1 c. chopped nuts
1/2 c. finely chopped candied cherries (red or green or both)
Colored sugar

Cream shortening and sugar until fluffy. Add egg yolks and flavorings. Sift flour with soda and cream of tartar; add to mixture. Add nuts and cherries.
Form dough into 2” rolls. Sprinkle colored (red & green) sugar on waxed paper. Roll the cookie rolls in sugar; wrap in the waxed paper. Chill in refrigerator overnight. Slice 1/4” thick; bake on ungreased sheet 8-10 minutes at 350°. Makes 10 dozen.

[foiegras]

Thanks :)

[pikawicca]

Definitely the Chocolate Kisses from Dolce Italiano!

[Amuse Bouches]

Definitely bourbon balls, probably pfeffernusse. Another 2-3 types, plus panforte.

[PBJulie]

I just made Raspberry Linzer cookies and Rum Raisin Sandwich cookies for a party. You can see the photos and recipes here: http://www.peanutbutterandjulie.typep...
I'll also make the decorated sugar cookies and gingerbread, but I really enjoy making holiday desserts like a Yule Log, Apple Strudel, and Stollen (O.K., technically more of a breakfast pastry!)

[somervilleoldtimer]

Would you share your Rum Raisin Sandwich cookie recipe with us, please? Does it taste like the ice cream?

[MrsT]

I'm doing the the basic chocolate chip/oatmeal/sugar cookies since their quick and easy. I also got a lot of positive feed back for my "apple pie cookies", which is a thumbprint cookie with applespice jam drizzled with carmel on top.

[mtleahy]

Will you post your "apple pie cookie" recipe?

[diablo]

Snickerdoodles!

[Kelli2006]

For tradition I have to make chocolate chip cookies, press cookies, sour cream drop cookies, oatmeal cookies, gingerbread, plus Mexican wedding cakes and mint drop cookies, but I plan to add 2-3 more this year.

I have made linzer cookies and rugelach in the past and they were popular.

[EclecticEater]

I have about 35 people or couples I want to make something for the Holiday Season with my own hands; fed up with buying presents and spending money. Have done this before. This year I will bake biscotti for them. It is a simple recipe and I'm happy to share it. About ten of these will go in tins across the country. They last forever and are great with morning coffee. Very traditional.

1 cup hazelnuts
2 1/4 cups all purpose white flour
4 tsp anise seed
1 tsp baking powder
1 tsp salt
3 lg eggs
1 cup sugar
1 tsp vanilla extract

Roast nuts 10 minutes at 350 degrees. Mix flour, aniseseed, powder and salt. Beat eggs, sugar, vanilla together. Stir in dry ingredients, plus nuts. Make 2 ten-inch logs. Bake on parchment or silpat for 30 minutes at 350 F. Remove, slice, separate, return to oven for 10 - 15 minutes. Let cool on racks.

I have been told that these were the best biscotti by people who have eaten in fine places around the world. Dipping them in morning coffee, I know, is a pleasure; ditto for milk or hot chocolate. Sometimes I've used anise extract and walnuts and pumpkin seeds and pine nuts, and I've experimented with wheat flour. Never butter or anything that would make them crumbly like cookies.

To me this is the essence of biscotti; I wish I could remember where I got the recipe for them. Happy to share this with you all. Have a wonderful Holiday Season.

[millygirl]

Yum, these sound great. Love the idea of using anise. Thanks ee

[girlwonder88]

Still figuring this out, but some definites:
Holiday cranberry pistachio biscotti, from epicurious.
Triple ginger cookies, modified from epicurious: http://familyslowfood.blogspot.com/20...
And my 10 year old's favorites: the wreaths made out of cornflakes and bright green tinted marshmallow mixture, with red hot berries. Yum!
Austrian Sour Cream twists are a probable-my mom's recipe, a sugarless yeast dough rolled out and layered with sugar, then cut into strips and well, twisted.
Maybe Swedish rosettes.

[jpmcd]

i'm definitely going to make those ginger cookies! are they chewy or crisp? either way, I'm still going to make them. i love ginger cookies strong and spicy

[MaggieRSN]

The only two types I *know* I'll make, because they are my two must-haves, are Russian tea cakes, which my mother made every year, and Berlinerkranser, which her mother made every year.

Anything else is TBD, which is why I'm on this thread looking for ideas to steal (since I can't steal the actual cookies).

I usually make some variation of refrigerator cut-out cookie, for decorating, and then a variety of meringues. But those aren't written in stone ...

[AGM_Cape_Cod]

Most of my list is getting to be traditional:
Lemon Stars
Apricot Foldovers
Champagnebrod- a Swedish press cookie filled with apricot jam
macademia lime cookies
craisin pistachio biscotti

This year (I think) I will add
pignoli cookies
thumbprints filled with homemade chocolate raspberry jam
something chocolate but am still looking for that

[AGM_Cape_Cod]

This year in addition to my traditional cookies I am making:
Tea Sandwiches from the King Arthur Cookie Book with the chocolate raspberry jam
Chocolate Peppermint Cookies
Gingerbread Men to use the half eaten cookie cutter a warp friend got me
Almond Squares from the latest Maida Haetter cookie book

[vvvindaloo]

AGM, would you mind posting your recipe for apricot foldovers? My mother always talks about an apricot foldover cookie she made with her grandmother and mother as a child. It was a very buttery dough that was rolled extremely thin, and hence, was rather high maintenance. Her mother-my grandmother- is still with us and gave me the recipe several years ago, but whenever we've made them, I am told they're not quite the same and we're wondering if something is wrong with the recipe as written. Thank you!

[AGM_Cape_Cod]

I don't think this will be the recipe you are looking for since it uses a cream cheese pastry but it pretty good. The first time I made them by the time I had finished baking the batch they had all been eaten.

Apricot Foldovers
Makes 50 cookies

Filling:
¼ cup orange juice
6 Tablespoons sugar
4 ounces chopped dried apricots

Dough:
1¼ cup unsifted flour
6 Tablespoons sugar
Pinch salt
4 ounces cream cheese
¼ cup butter
3 Tablespoons sour cream

1. For Filling: In a small saucepan, mix the orange juice, sugar and apricots.
2. Heat to boiling and reduce heat. Let simmer until the apricots are tender adding orange juice as needed to keep from burning.
3. Let cool. This will keep refrigerated for months.

1. For Dough: In a large bowl or bowl of food processor, combine the flour, sugar, and salt.
2. With pastry blender or off-and-on pulse cut in the cream cheese and butter until the mixture resembles cornmeal.
3. With a fork or pulses mix in the sour cream just until the dough holds together in a ball.
4. Refrigerate at least 1 hour.
5. Preheat oven to 325 degrees F.
6. Grease 2 large cookie sheets or line them with parchment paper.
7. Divide the dough into pieces. Working with one piece at a time, refrigerate the others.
8. On a floured surface roll the dough into a rectangle. Cut into 2-inch squares with a fluted pastry cutter.
9. Place a small amount of apricot filling in the center of the square and fold the opposite ends together and pinch closed. You may want to moisten the dough to seal it.
10. Place on cookie sheet and bake 12-15 minutes or until golden brown on the bottom.
11. Let cool on a wire rack.

Note- Instead of a fluted pastry cutter I finally found a square cookie cutter with fluted sides. This works perfectly and uses up the dough most efficiently

[vvvindaloo]

wow, thanks, AGM. these sound great.

[coll]

If they're half as good as her Lemon Stars, they will be stellar *******

[AGM_Cape_Cod]

Thank you! I am glad you like one of my favorite cookies.

[coll]

Just finished making them yesterday, gotta start shipping them out before I nibble them all up.

[lollya]

lemon stars? *ears perk...*

[coll]

Here's where I found it originally
http://chowhound.chow.com/topics/281422

[lollya]

thanks! :)

[coll]

I make them with lemon extract, haven't easily found lemon oil, and they are still outrageous.

[JasmineG]

These look fantastic! Question: do you fold them in a triangle or a rectangle shape?

[AGM_Cape_Cod]

I cut them into squares with a fluted square cookie cutter. Then I put the apricot filling across the middle from one point to the opposite. Then fold the two other points in and pinch shut to enclose the filling. There will be apricots peeking out each end.

[JasmineG]

Thanks for this! I definitely want to make these.

[AnneInMpls]

>> Gingerbread Men to use the half eaten cookie cutter a warp friend got me

You mean these cookie cutters? ( http://www.kaboodle.com/reviews/bitte... ) What fun!!! I hope you add shocked expressions to each bitten Gingerbread man.

Anne

[AGM_Cape_Cod]

I am no artist but I try for a pained expression which is hard to do in icing.

[Liana Krissoff]

Revising my list as I read this thread, but so far:

*Ginger spice crinkles (from Nancy Bagget's All-American Cookie Book)
*Spritz cookies (a friend is coming with a press/gun/whatever)
*Springerle (I'm the only one around here who likes them, but it's sort of something I always have to have this time of year)
*If I decide to splurge on a new old-fashioned pizzelle iron, I'll make anise pizzelles (I got frustrated with my "nonstick" one and threw it out—I want the kind my mom has, all blackened and seasoned!)
*Maybe raspberry linzer cookies
*Maybe regular gingersnaps

I need a crowd-pleaser, according to my husband, to make up for the springerles. Something chocolate? The world peace cookies, despite the goofy name, sound good to me.

[foiegras]

Goofy name? The name is half of what sold me on them ;)

Just curious ... I have a big collection of springerle molds, but, like your husband, I don't like them either. The Saveur gingerbread recipe mentioned above tastes the best of anything I've tried so far. It seems to be a significant challenge because the qualities needed for the dough to take a good print aren't the same ones generally sought after in cookies ... Do you have an alternative recipe to use with your springerle equipment?

[Liana Krissoff]

No, I've never made anything besides springerle with the molds (I have an old rolling pin with very simple designs), but I was considering trying to make a patterned gingerbread. I think you'd need a fairly soft dough to take the print; does that make too crisp or crumbly a gingerbread cookie?

[foiegras]

I don't have any rolling pins, but have a penchant for buying rather complicating cookie molds! I was always worried that the rolling pin would "skip", and I've heard they can do that. Even so, perhaps the ratio of good to bad is still worth taking. I have one mold that I really think there's something wrong with--I have never yet gotten a cookie from it!

In general, though, what happens when the dough is too soft is that it sticks, and not only do you have no cookie to bake, but you have to painstakingly clean the mold before you can use it again. (When they get really messed up, I just give up on that mold for the year.) I find the Saveur dough is too soft as written (they tell you to oil the molds I believe--bah), but gingerbread is so flavorful that I can up the flour & still get a good cookie. Of course chilling is a factor too ...

Anyway, you make up for the stiffness of the dough by really putting some muscle behind it :) I am on the short side so I actually stand on a little step stool to get better leverage sometimes.

But anyone who finds that baking is just too easy should add cookie molds to the equation, LOL.

[toodie jane]

Maybe it's the method?

Caught the FN show last night hosted by "the guy (?) on the street" fellow--he was watching molded gingerbreads being made.
The gingerbread was baked as a thinnish bar cookie, then while still warm, rolled in a ball and pressed into the mold, and popped out and left to cool. Never heard of this before, but looked "authentic".

[foiegras]

Fascinating!!! How detailed were the molds? I have absolutely never heard of this ...

[toodie jane]

they looked quite detailed and about 3x5 if memeory serves....flowers, stars, etc in relief.

GB cooked in a sheet pan, cut into bars and rolled. etc. fascinating.

[somervilleoldtimer]

Make Christopher Kimball's Rum Balls!

[abud]

Deborah Snyder's Soft Molasses-Spice Cookies from Food and Wine are EXCELLENT. They were incredible just out of the oven and then I froze for several weeks and just tried some this weekend. STILL INCREDIBLE. Incredible at room temp and even more incredible slightly rewarmed.

http://www.foodandwine.com/recipes/so...

[toodie jane]

side-lined with a bum knee this year so won't be doing any cookie marathons.

But will be attempting :
Jam Splits, from my Mom's archives, my DH's favorite
the triple choco cookie and cardamom cookie from Dec. Fine Cooking
Gingersnaps

[AGM_Cape_Cod]

Toodie Jane-what are jam splits? They sound intriging.

[toodie jane]

A butter cookie Mom brought home from a cookie exchange in 1980. The gals were all in their 60's, so I'm thinking it is an ethnic cookie of sorts. They were not of an age to be clipping recipes. :)

These are delicious, and fast to make. Very easy to double or triple the recipe for a crowd..

Jam Splits

2 c flour
1/2 tsp baking powder
2/3 c sugar
1/2 tsp salt
3/4 c fresh unsalted butter--very soft
1 unbeaten egg
2 tsp vanilla
1/2 c raspberry jam

Preheat oven to 350.
Mix dry ingredients together. With a wooden spoon, mix in soft butter, then egg and vanilla.
Divide dough into 1/4's on floured board.
Shape each dough piece into a roll 13" x 3/4 thick, 2 rolls per baking sheet (at least 4" apart.
Make a depression down the center of each roll using your pinkie finger. Fill with raspberry jam (do not mound jam or it will run down the sides) and bake till just lightly golden. Do not allow cookies to brown.
Remove sheets from oven, let cool 5 minutes then cut into 3/4" slices on the diagonal. Makes about 50 to 60 cookies.
Store in airtight tins between layers of waxed paper.

These cookies have a nice crunch, and a flowery flavor from the unsalted butter and raspberry jam. They are great tea cookies any time of year.
These are delicious, and fast to make. Very easy to double or triple the recipe for a crowd.

Mom thought the name came from how fast they are to make!

[fayehess]

these sound fantastic. I am adding them to my list. fayefood.com

[AGM_Cape_Cod]

toodie jane, these look great. I don't think I will make them this year since I am looking for something to highlight my chocolate raspberry jam. I don't want to attempt baking that jam.

[somervilleoldtimer]

What is chocolate raspberry jam, and how do you make it?!?

[AGM_Cape_Cod]

From Mes Confitures: The Jams and Jellies of Christine Ferber here is a paraphrase of the recipe for Raspberry with Chocolate

2 ¾ lb raspberries or 2 ¼ lb raspberries, net of bad berries
3 ½ cups sugar
Juice of 1 lemon
9 ounces bittersweet (68%) chocolate

Take picked over berries and put them through the fine disc of a food mill. Mix the raspberry puree and sugar into a preserving pan with the lemon juice. After it comes to a boil, stirring gently and skimming it carefully, and cook for 5 minutes. Grate chocolate and add to raspberry puree mixture. Stir it until combined and pour into a ceramic bowl. Refrigerate overnight covered with a sheet of parchment paper.

In the preserving pan bring the jam to a boil, stirring and skimming if needed cook over high heat for about 5 minutes. Bring to a boil again and after checking the set put the jam into jars and seal.

[millygirl]

Would this be the same as thumbprint cookies?

[Querencia]

GINGER COOKIES (World's Easiest Roll-Out Cookies): In sauce pan combine 1 cup white sugar, 1/2 cup water, 1/2 cup dark Karo syrup, 1 tablespoon (yes) ginger, 2 tsp cinnamon, 2 tsp cloves. Bring to boil to melt all. Remove from burner. Drop in 1 cup (2 sticks) real butter. Let melt. When nearly cool add 4 cups flour and 1 1/2 tsp baking powder. Form into 4 rolls and wrap each in Saran. Refrigerate for up to 2 weeks. When you want a few cookies, let a roll warm a bit toward room temperature and work with hands like clay. Roll directly on ungreased cookie sheet: can roll very thin. Cut out with cookie cutters and remove the spare edges, which you then recycle. Bake 7 min @ 375* and remove immediately with spatula. No mess, no all-day project, best if very thin, tasty cookies, very easy. This method allows you to use cutters with curlycue pig tails, reindeer antlers etc and nothing breaks off.

[Roland Parker]

Gradually, over the years the Christmas cookies went from a few different varieties (sugar, sand tarts, and one or two others) to a list that now exceeds twenty different cookies. It's a lot of fun, a tremendous amount of work, and after years of practice, the cookies are damn good. But the downside is that I can't skip baking cookies, even for a single Christmas, or I'd be lynched by all my family and friends.

The list:

Sugar
Ginger
Brown sugar
Tutti-frutti
Green Tea
Chocolate pepper
Sand tarts
Lime meltaways
Lime tassies
Rainbow (or Napoleon)
Florentines
Janhagels
Linzer
Springerle
Appenzeller Biberli
Cinnamon and orange spritz
Almond wafers
Madelines
Cappucino
Walnut
Sonja Henies

And a meringue based cookie, which varies from year to year.

A number of the recipes came from Carole Walter's Great Cookies. If you are looking for a new cookie cookbook, she's easily the best. Of all the years I've been baking cookies, I haven't found anyone to come close to Walter in term of breadth and attention to details.

I also recommend tracking down Barbara Tropp's China Moon cookbook. Despite being a Chinese cookbook, she has several first rate cookie recipes (the cappucino, walnut and ginger cookies in my list came from her).

[fayehess]

I think Rose Levy Baranbaum's The Christmas Cookie Cookbook" is genius and has enough detail to be a primer for cooking baking science. The pictures are very 80's, but insirational. fayefood.com

[JoanN]

I agree. It's called "Rose's Christmas Cookies," by the way, just in case anyone wants to look it up. My copy is in tatters. I think her recipe for Rugelach is the best ever. David's Dreambars are to die for. The Mahogany Buttercrunch Toffee is positively addictive. The Golden Biscotti are my favorite of all biscotti recipes. And I could go on . . . .

[Becca Porter]

I have only had my copy for a few years. I love the recipes, but the binding came loose almost immediately and the pages are all loose. Drives me crazy, I can barely stand to use it.

[Roland Parker]

I have Berenbaum's cookie cookbook.

She is indeed 80s. You can also tell this from that many of the recipes include chocolate (glazes, bits, whatever) when it really isn't necessary-keeping in with that the 80s was a time when people were truly beginning to discover fine chocolates.

There's very little overlap between Carole Walter and Berenbaum's cookbook. But of the two, Carole is the better. She has more traditional cookies, more rolled cookies, and a large section of cookie recipes from around the globe. Berenbaum has a lot of chocolate flavored cookies, brownies and bar cookies, which I'm not too fond of. Her cookbook was a revelation given the existing state of cookbooks at the time, but Carole Walter has easily moved cookie baking to the next level. If you're serious about cookies, I'd recommend checking out her cookbook.

I will say this in Berenbaum's favor: her cookie cookbook has the best cover I've ever seen on any cookbook.

[foiegras]

I suspect you are in the minority, not liking chocolate ;) I have literally never looked at a recipe and thought, that chocolate just isn't necessary :)

[Neuromancer]

Your list is amazing. I am still revising mine, and I feel inspired!

For my 11th annual cookie party, which my friends also demand every year, I have already made:
Snickerdoodles
Brownie Cookies
Spritz
Citrus Sizzlers (from the King Arthur Flour cookie cookbook)
Pecan Turtle Cookies (bar cookies)

And I am thinking about (as time allows):
Peanut Butter Butterscotch Chip
Monster (oatmeal) Cookies
Gingerbread
Nutella Mexican Wedding Cookies
Chocolate Butter Cookies with a mint glaze (Cook's Illustrated mag)
Mrs. Field's Cookies
"Faux-reos"
Vegan Ginger Spice (veganized from an Epicurious recipe)
Sugar Cookies
Pignoli

[Neuromancer]

I had my annual cookie party on Sunday evening. I made around 1250 cookies and a few other items. Here was the final list of cookies:

Featured Cookies
1. Snickerdoodles with Chinese cassia cinnamon
2. Nutella Mexican Wedding Cookies
3. Deluxe Sugar Cookies
4. Triple Ginger Spice Cookies
5. Spritz Cookies
6. Monster Cookies
7. Homemade Oreos
8. Chocolate Butter Cookies with Mint Glaze
9. Gingerbread Leaves (made into a vegan cookie)
10. A version of the "Mrs. Field's Cookies" (but no oatmeal; with both walnuts and pecans)
11. Brownie Cookies
12. Citrus Sizzlers
13. Peanut Butter Butterscotch Chip Cookies
14. Pear Rugelach

Bar Cookies
15. Pecan Turtle Bars
16. Boy Scout Bars
17. Cranberry Pecan Bars

I didn't make pignoli. The pine nuts and marzipan called for were too expensive.

[heylids]

Neuromancer, I am interested in your Pear Rugelach recipe,
It sounds very interesting. Thanks...

[somervilleoldtimer]

You don't really make all of those, do you? Bless your heart!

[DonnaMarieNJ]

Roland, what is your lime meltaways? Is that the MS recipe?

And you CW cookies - which do you like?

DonnaMarieNJ

[fayehess]

Mexican wedding balls
Feffernuese (sp?)
jam dots
gingerbread men
coconut planks
brown edged sugar cookies
chocolate brownie bites
pecan tassies
currant, almond and lemon biscotti
poppyseed refrigerator cookies with orange zest
hermits
brutti e buoni
meringues with dates and walnuts

fayefood.com

[sheiladeedee]

OK, here goes...

hazelnut biscotti dipped in chocolate and sprinked with chopped hazelnuts
honey almond cinnamon biscotti
biscotti with orange peel and almonds
springerle
pfefferneuse
cranberry pockets
shortbread wedges baked in molds
lebkuchen - a spicy honey almond bar cookie with a lemon glaze

And I'm going to try making fruit jellies - the kind that are made with fruit puree, pectin, cut into bars and dusted with sugar...
white chocolate maple black walnut fudge
chocolate cherry chile fudge with pecans and little bits of jalapeno
fruitcake fudge - chocolate with dried cranberries, pecans, and candied orange peel
Laurie Colwin's Black Cake in little loaves
jam thumbprints with walnuts

[foiegras]

Black Cake!! Have you made it before? I was just considering making it the other day ...

[sheiladeedee]

This is my first time making it. I put the fruit in to marinate in January, after taking advice from this forum; I'll report how it comes out. I can taste it in my mind... It feels like all the good parts of fruitcake without the doorstop-ness and cliche.

[dolores]

Black cake, now there's one I have never seen before. I love fruitcake and this variation looks fascinating.

The recipe I found calls for an icing and a marpizan 'shell'. Does the icing go on the cake or on the marzipan? Thanks.

[sheiladeedee]

I think over the marzipan; that keeps the cake from staining the icing. I am going to try it just dusted with powdered sugar, though, and maybe do one with the marzipan and one with a plain icing.

[dolores]

Thanks, sheiladeedee. There are days I love complicated recipes and this one looks like it fits the bill.

[emily]

I made black cake for the first time a few weeks ago (using the recipe from Saveur's Dec. 06 issue). It was ok -- it's a very soft/wetish cake and, of course, entirely smooth. I guess I'm not a huge fan of cakes made out of alcohol-soaked dried fruit. I'd rather eat so many other sweet things.

[Aloo0628]

Here's my list (I hope I actually have time to make all of these!)
-Triple Thumbprints a la Gourmet
-Cinnamon Snickerdoodles, "Candycane" Style (Sandra Lee actually has some good ideas, who knew?)
-Mazurkas (Fruit Bar Cookies, Day 11 of Food Network's 12 days of Cookies)
-Whoopie Pies filled with Peppermint Buttercream
-Caramel Apple Rugelach
-Raspberry Chocolate Rugelach
-"Ornament" Style cookies (cookies cut so that they can interlock and form ornaments)
-Blondies, half-dipped in dark chocolate
-Sugar Cookie and Chocolate Ganache Sandwiches

I'm still looking for a good blondie recipe to try. I also need a good crunchy cookie that I can use for the ornaments, so suggestions for either of these recipes would be great!

Also, does anyone have advice on how to juggle so many different kinds of cookies? My plan is to spend a few days making dough and shaping the cookies, and just keep everything in the fridge. Then I'll set aside one day for baking, final decorating, and packing into baskets so that everyone receives fresh cookies. Any tips or suggestions on timing?

[coll]

I make twelve different cookies every year. I give myself a week, and make two cookies a day. If I feel lazy I make something easy like bourbon balls. The ones that take two days (have to be sandwiched, dipped in chocolate etc) count as one cookie each day. I also usually don't get to the twelth cookie, that's my little tradition. Packing and/or shipping is a separate day's job for me, it always takes longer than you think. Don't worry, the cookies stay fresh for a week or two so no need to do them all at once!

[paprkutr]

The carmel apple rugelach sounds delicious, can you please post. TIA

[Aloo0628]

Coll: thanks so much for the advice! :-)

Paprkutr: I haven't actually made this version before, but I've pieced together a couple of different ideas and I think it will work. I'll definitely report back after I've made them. Here's my plan.

Dough - use your traditional dough of choice.

Apple Filling:

4 large apples, peeled, cored, and chopped (fairly small dice)
1/4 cup butter
1 cup sugar

Melt butter, add apples, saute until they begin to soften, add sugar, cook until golden and syrupy.

Assemble:

My plan is to sprinkle the dough with cinnamon and sugar, and then try two techniques w/ the caramel to see which one is cleaner:

1. spread thin layer of heated caramel spread (I'm just going to buy pre made) on the dough, leaving some room around edges and in middle of circle for caramel to spread, if necessary. Then spoon apple mixture over top and roll as usual. I figure if the caramel is already warm when I apply it, it won't spread too much in the oven and hopefully won't spill out of the cookies.

2. spoon apple filling onto dough first, then drizzle warm caramel over apples. Roll as usual.

If someone tries this before I get around to it (I won't be baking until about two weeks from now), please let me know what worked for you! :-)

[paprkutr]

Thanks, let me how they come out.

[OysterHo]

Have you done these yet? I'm dying to know which method worked. I think I want to make these for my boss.

[Aloo0628]

Sorry Oyster, but it'll be at least another week and a half before I get to bake anything. :-( I'll definitely post once I've tried it though!

[Aloo0628]

I just baked the caramel apple rugelach today, and I have to say, they're so good that I'm not sure if my family is going to let any of them go into the gift boxes!

For the dough, I used Lora Brody's recipe, found here: http://www.epicurious.com/recipes/foo...

For the filling, I used 3 large Golden Delicious and 4 medium/large Cortlands. Peeled, chopped, cored - I recommend chopping them into fairly small pieces, as they will need to be small enough to fill the cookies. Follow the cooking instructions I posted above. I just used jarred caramel sauce (Bonne Maman brand - not the best tasting caramel I've had, but the consistency was perfect for this).

Method: I rolled the dough into the biggest circle I could handle, probably about 10 in diameter. Then I spread the apple filling, leaving a very small circle clean in the middle. I sprinkled over some cinnamon sugar (1 part cinnamon to three parts white sugar), and then finally I just lightly drizzled the caramel sauce over everything. Using a pizza cutter, I sliced the round into 16 even triangles, and then rolled into crescents. Baked until just golden brown on top. Divine!

[somervilleoldtimer]

I make my rugelach into a long bar, about 4" x however long, and put the jam and raisins or currents along the middle of the bar, then flip up the top and bottom parts of the bar to cover up the jam. I do brush the last flip with egg before flipping it. Then I brush the top of the whole bar with egg, sprinkle with my nut/cinnamon/sugar mixture, and slice the bar into 1" pieces, then bake.

[vacationmomma]

I usually do 12 different kinds of cookies...all smaller versions of what I would normally make. I do the bourbon balls 1 week before I decide to plate them for gifting, so they have time to mellow. Then one evening I make all the doughs that need to be refrigerated or have yeast in them. Then the next day, I start with the bar cookies. Luckily I have enough 9x13 pans that I don't have to remove the cookies from them. I just cover with foil. Then I make the cookies that need to be rolled out and decorated...especially the ones with royal icing. Giving enough time for the icing to dry. I keep all cookies in large rubbermaid containers that I only use for Christmas cookies. I separate all the layers with waxed paper. When it comes time to fill the plates that I use for gifting...I line up all the cookie containers. I used to use the ping pong table, but the kids are long gone and so is the table. No I just line them up around the kitchen and start making plates. I use cellophane wrap and a pretty wired ribbon to make a bow. All is left is passing them out to neighbors and friends. I do 100 dozen cookies in about 2 days and since they are all made with butter they stay nice and fresh. I usually give them all away and not too many left over for my husband and me...but that sometimes is a good thing! lol

[coll]

Hey, have you been spying on me ;-) ? That's my exact battle plan every year too.

[geminigirl]

would you be willing to share your bourbon ball recipie? thanks

[Island Girl]

We've been baking this weekend:

Double batch of Chocolate Chunk Shortbread Cookies
Double batchof Austrian Sugar Cookies
Pressed Shortbread Cookies
Walnut Crescent Cookies

We are a household of two!!!!! I try to give away cookies but my husband guards them like they are gold and practically cries if they are offered to guests.

[foiegras]

That's hilarious about your husband! I used to work with someone whose husband was the same way--I would get the 3rd or 4th try at a homemade gift as he would "claim" the previous attempts.

[coll]

Once I had put aside a tin of asst cookies for a co-worker, and when I opened it to show her my famous rainbow cookies, they were all missing!

[Island Girl]

The thing that really peeves me though is we make all these cookies with butter, flour and other fattening ingredients and he eats so many cookies but doesn't gain any weight throughout the holiday season. I put the dough on the cookie sheets to go in the oven and I gain five pounds!

[coll]

So true!

[abud]

Here's my final list:

Double Chocolate Walnut Biscotti
http://www.epicurious.com/recipes/food/views/10994

Double Almond Biscotti
http://www.cookiemadness.net/?p=1171

Cranberry Pistachio Biscotti
http://allrecipes.com/Recipe/Cranberry-Pistachio-Biscotti/Detail.aspx

World Peace Cookies
http://www.leitesculinaria.com/recipes/cookbook/korova.html

Soft Molasses Spice Cookies
http://www.foodandwine.com/recipes/soft-molasses-spice-cookies

Apricot Rugelach
http://www.epicurious.com/recipes/food/views/105982

Filled Oatmeal-Date Cookies
http://www.eatingwell.com/recipes/oat...

[ms. clicquot]

This is my first year doing Christmas cookies and I'm a novice baker so I'm keeping it pretty simple:

Chewy ginger crackle cookies
Plain shortbreads
Chocolate shortbreads
Snickerdoodles
Chocolate Chip
Peanut Butter (possibly)

I've found this board to be very helpful so thanks for the inspiration!

[revsharkie]

How do you make your chocolate shortbreads? I make pretty good regular ones, but haven't ever tried chocolate.

[Sharon S]

Chez Panisse Ginger Snaps (only crisp for about a day). The recipe is on the
Chocolate and Zucchini website.

[anzu]

If I have time (I'm in the middle of concerts right now), I try to make rum balls. They are tradition. I also try to make gingerbread cookies (the crispy kind) and almond crescents. Since I have lots of persimmons sitting in the freezer, I will also make persimmon cookies.

[Shunick]

Crisp Chocolate Chip Cookies (from this Chowhound Recipes and Italian Meatball Cookies (because they look like chocolate covered meatballs (recipelink.com)

[Cookiefiend]

Hi foiegras ~

I'm coming in late, baking cookies this week for family and friends!

Big Soft Ginger Cookies
Egg Nog Kringlas
Butter cookies like my grandmother used to make, some with sprinkles, some with crushed candy canes
Fruit and Nut Chewies

This year for my new cookie (every year we try a new one for Christmas) I'm going to try the World Peace cookies.

:-)

[beetlebug]

Just finished making 25 dozen cookies yesterday. Perfect baking day on a wintery, snowy, sleety mess.

4 different kinds of cookies. Two repeats and two new ones.

Lemon Sugar Snaps (Martha Stewart, this was the repeat)
Coconut Chocolate Chip (Sweet Spot)
Oatmeal ginger (Sweet Spot)
Mocha Chocolate Chip (Rick Katz, repeat)

Pictures to follow.

[NYCkaren]

I baked over the weekend. I made the chocolate walnut biscotti referenced above, which is also in the Gourmet cookbook. I also made: shortbread "meltaways," like a Russian teacake but with toffee chips; "superdoodles," snickerdoodles with cinnamon chips from the King Arthur's Flour site; white chocolate cranberry pecan oatmeal cookies from Nigella Lawson's "Feast;" and macaroon-type cookies with almond paste and pine nuts from Newsday's food section. I'm sure I'll make other kinds between now and Christmas. I usually make Ethel's Sugar Cookies from the Betty Crocker Cooky Book.

[millygirl]

NYC Karen,
how are the cookies from Nigella's Feast? I have the cookbook but have not tried the recipe....it sounds very yummy though. Curious how they taste.

[alkapal]

looking for nigella's recipe, i happened upon this lovely little baking site:
http://community.livejournal.com/bakebakebake/tag/white+chocolate

i didn't find it on nigella's recipe site:
http://www.nigella.com/recipes/index.asp

oh my goodness, this site is a-may-zing:
http://www.leitesculinaria.com/recipe...

[millygirl]

I'll say, love the last one....thanks alkapal

[alkapal]

my pleasure to find and share talented folks, millygirl!

[NYCkaren]

Everyone loves them and they're easy. Pretty much like a standard oatmeal cookie recipe except for the white chocolate chips.

[beetlebug]

Here is the pic:

Starting at 1 o'clock and going clockwise

Oatmeal ginger
mocha chocolate chip
coconut chocolate chip

lemon sugar snaps in the middle.

[smalt]

Not as exotic and varied as the other contributors, but I'm about halfway through....

2 batches of oatmeal/cranberry
3 batches of Russian tea cakes
2 batches of molasses sugar

Still to come
2 batches of M&M
2 batches of sugar cookies
1 batch of English whipped shortbread

And I usually do 3 batches of cheesecake cupcakes in there, too....This year is chocolate, orange, and maybe chocolate/mint chip.....Was considering an attempt at a peanut butter cup-type cheesecake but running out of gas....

[Funwithfood]

Sadly I've been too busy shooting food, to actually enjoy baking or cooking of late. But...I love these cookies--*very* "clove-y", and my kids love them.

Lauren's Spice Cookies:
http://www.epicurious.com/recipes/foo...

[NYCkaren]

Interesting recipe.They're not *too* clove-y for you? I see that some reviewers halved the cloves.

[amyzan]

Isn't that a typo in the recipe? I cannot imagine 2 tbsp. of the ground cloves I get from Penzey's being in proper proportion to the other spices. Most recipes use slightly less ground cloves than other ground spices like cinnamon and ginger. I bet that as written, those cookies are revoltingly clove-y. 2 tsp. makes a LOT more sense in proportion to the other spices.

[Funwithfood]

I'm sure I've adjusted the recipe (usually do). Here's how I've saved the recipe in my cookbook...deeelish with these proportions! (I use Penzey's spices too.)

'Not For Wimps' Spicy Spice Cookies

1 1/2 cups vegetable oil
1/2 cup dark molasses
2 cups sugar
4 large eggs -- room temperature

1 tablespoon baking soda
3 tablespoons cinnamon
2 tablespoons ground ginger
3 tablespoons ground cloves
1 tablespoon ground mace
1 tablespoon kosher salt -- (or 1 1/2 tsp reg.)
5 1/2 cups flour
Sugar Topping
1/2 cup sugar

Note: Prepare dough ahead--needs to chill overnight.

In the bowl of an electric mixer, add the oil, molasses, 2 cups sugar, and eggs. Beat on medium speed until mixture is smooth. Add the baking soda, cinnamon, ginger, cloves, mace, and salt; mix to combine. Add the flour 1 cup at a time "pulsing" on and off after each cup to incorporate (makes it less messy). Mix until well combined. Chill the dough overnight.

Preheat oven to 350 degrees. Line baking sheets with parchment paper (or Silpat mats). Form dough into 1 1/2-inch round balls and roll in the sugar to coat completely. Place the balls 3-inches apart onto the baking sheets. Bake for 11-14 minutes, or until the tops puff up and "crack" over then entire top. Cool on racks then store in a sealed container.

Yield:
"5 dozen"

NOTES : These are very "clovey" and deliciously spicy!

(Freeze beautifully!)

[alkapal]

as clove-y as that old clark's gum my granddad used to give me?

[Funwithfood]

I remember that gum--just can't remember how "clove-y" it tasted :).

What you can do is add only *half* the cloves, then taste the batter at the end to see if you could "handle" more.

But...IMO, it's the "clove-y-ness" that separates this cookie from the myriad of generic spice cookie recipes--it's what I love best about these delicious cookies. (If my kids love them, they can't be too spicy, right?)

Do let me know how much y'all end up adding... :)

[amyzan]

Fwithf, it looks to me that in doubling the recipe, you actually reduced the proportion of ginger and cloves while retaining the same proportion of cinnamon and increasing the mace. Hey, whatever floats your boat!

[Kris]

This year I made 11 varieties of cookies:

Raspberry Jam Thumbprints
Pecan Tassies
Cocoa rum balls
Rainbow cookies
Gingerbread boys and girls
Lemon spritz (shaped like Christmas trees)
Chocolate cherry spritz
Chocolate florentine sandwiches
Peanut blossoms
Italian fig cookies
Cranberry pistachio biscotti (one end dipped in white chocolate)

I had personalized window boxes printed up and gave those to my Christmas party guests as favors (along with personalized packets of hot cocoa).

[clepro]

Cuccidati, anise pizelles, and hazelnut biscotti. Date swirls. Rugelach. Korovas (World Peace cookies). Walnut crescents. Fattigman. And finally, a cookie I've not seen anyone mention which was a rock solid holiday tradition in my mother's kitchen: Welsh Cakes. If you're not familiar with them, these are basically a scone-like dough that is rolled out, cut into rounds, and cooked on a nearly dry griddle. They always include currants; sometimes candied peel or other bits of dried fruit too (although my mother stuck with just plain old currants). Mom's were spiced only with nutmeg, but I've eaten and made versions with mace and/or cinnamon.

[buttertart]

Bumping this old but seasonally-appropriate thread because am having trouble deciding what ones to make this year. Thinking international: kourambiedes and melomakarona (fond memories of Athens department), Heidesand, shortbread, florentines maybe, something pecan (trying to locate my father's favorite brown sugar pecan cookie recipe), something spicy, maybe Lebkuchen, something chocolate like World Peace cookies...maybe biscotti of some sort., hazelnut brutti ma buoni, something almond... help! What are you doing? Recipes to share?

[rabaja]

Thanks for bumping this! I remember reading it fondly two years ago.
So far I plan to make a Ginger Spice cookie I found on here yesterday, Mexican Wedding cakes for my Dad, biscotti because it keeps so well, and hopefully those World Peace cookies I never got around to last year.
Would love to make a few more, and will probably throw a couple of candies into the mix too.
I have an alfajores recipe written in Spanish from a girlfriend I used to work with with, this may be the year I finally translate it...

[coll]

If you only make one cookie this year, make the World Peace.

[NYCkaren]

Buttertart, your list sounds good.
I have to make my mother's favorite sugar cookies from the Betty Crocker Cooky Book. And some kind of biscotti. Giada di Laurentiis had a recipe with pistachios and dried cranberries that I made a couple of years ago. And I was just looking at the cream cheese pinwheels on this site. But my head gets turned so easily by a good recipe. I'll keep changing my mind.

[Caitlin McGrath]

buttertart, I think the almond paste cookies I posted the recipe for that you liked the looks of would be a good candidate for a something almond. (I do think of them as a Christmas cookie, because that is when they are made in my family.)

[buttertart]

Beatcha to it, made them on Friday for my Iowa family, with Solo almond paste procured from their small-town supermarket - which I often raid for unusual chips and whatnot not carried in NY markets - there are lots of dedicated home bakers there. They are indeed delicious. I'm thinking maybe a pignoli cookie for the almond side of things (have an old favorite recipe from The Romagnoli's Table cookbook - the show was on KQED when we - snif snif - lived in Berkeley).

[Caitlin McGrath]

Cool, glad you liked them. They are currently my brother's bailiwick at Christmastime. Pignoli, yum.

[buttertart]

You want the Romagnoli recipe? I'll post if so (uses almond paste). (I was a total Chowhound baking maniac this weekend, made your cookies, the brownies with Hershey's syrup from the best cocoa thread on General Topics, and seven Japanese cheesecakes - 1 for a dessert, and 6 for my mother-in-law's freezer, as well as some bread and rolls. And my sister-in-law made the coconut cake with condensed milk and Coco Lopez some kind soul posted on here earlier this year, yum yum is the only possible response to it.)

[JoanN]

I would LOVE the Romagnoli recipe. I often find myself with leftover pignoii nuts and haven't been at all ecstatic about the pignoli cookie recipes (perhaps two, but I can't recall source) I've made so far.

Re: World Peace Cookies. Have you made them before? Did you love them? I've made lots of Dorie's cookies and these were one of the few that disappointed me. I thought her "My Best Chococate Chip Cookie" recipe was significantly better. But I seem to be in the minority on this one.

[buttertart]

Will get the book out this wkend and post. It's an unusual recipe in that you let the cookies stand overnight unbaked - gives a very Iinteresting texture to the crust.
Re World Peace cookies: I've made them and liked them - have not tried the cc cookies, must do so - but don't think of cc cookies as "dressy" enough for this purpose. (Would not normally make anything chocolate for Christmas - it's not my family's tradition - but given the people I'm making these for, there has to be something chocolate. Any other classy chocolate cookie ideas?)

[JoanN]

I'd love to see it if you can get around to it. I've been rather disappointed with the pignoli cookies I've tried so far.

Re chocolate: Might these Caramel Crunch bars have any appeal? They're my grandson's new favorite.

http://chowhound.chow.com/topics/3474...

[buttertart]

Will do this weekend. It's a very good and somewhat unusual cookie. (Caramel crunch sound great, I need to stay away from anything remotely peanut - or processed in same plant as peanuts - because of my nephew, so Heath bars could be a problem)

[buttertart]

Here we go with the Romagnoli recipe:
Pine nut cookies
1 1/2 c sugar
1 tb almond paste
1/2 tsp salt
4 large eggs
2 cups ap flour
1/2 tsp baking powder
2 tsp almond extract
2 tb pine nuts (or more if you wish)
2 tb confectioner's sugar

Oven preheated to 350 deg F when ready to bake (see below)

Beat the first 4 ingredients over hot water in a large double boiler or in a heatproof bowl over a saucepan (I usually use my KA mixer bowl and angle it in a frying pan of water to speed things up) for 5 minutes or until well combined and lukewarm. Take off heat and beat for 5 minutes more, until mixture is light and billowy. Sift flour and baking powder together and fold into egg mixture in several additions. Fold in the almond extract. Drop by 1-tsp amounts on buttered and floured cookie sheets, 1 1/2 inches apart, decorate with pine nuts, and sprinkle over with confectioner's sugar in sieve. Let stand 15 minutes (or longer) at room temp, and then bake appx 15 minutes or until crisp and golden. Makes +- 60 cookies.

[JoanN]

Thanks, bt. Eager to try these. I'm a bit surprised by the ratio of almond paste to flour. I'm sure the ones I made had much more almond paste in them. Perhaps that was the problem. :-)

Edited to add: Great tip about putting the KA bowl in hot water.

[buttertart]

Yes there is only a speck of it, really, but they taste almondy from the extract. (I now use Penzey's, it has the best almond flavor of any I've tried.) Hope you enjoy them!

[missmasala]

chocolate macaroons--not the coconut kind, but the french chocolate almond merengue sandwiched with ganache kind.

got these in a christmas cookie box from a friend a few years ago. They were delicous and the next year i insisted that she come over and show me how to make them. they are a lot of work, but really good.

she made them small, a little larger than quarter-sized, which was nice because then they made a delicious one or two-bite cookie.

i can't find the recipe at the moment, but i think it was from epicurious. or part of it was. she used one recipe for the cookie part and another for the ganache filling.

[somervilleoldtimer]

Is it this cookie? http://www.epicurious.com/recipes/foo...

These are really great cookies. I make them every passover!

[foiegras]

I like a good chocolate pepper cookie. I make two ... a Maida recipe that's an icebox cookie (I use vintage heart molds from bridge sets), and a Martha Stewart recipe that's rolled and cut. Let me know if you want either of these, or need more info about where they are/what they're called ...

[buttertart]

They ound great, I have all of Maida's books (love her, her recipes are perfect) and MS Baking Handbook, where are these recipes from? (Have rolled-out-cookie phobia, have made very few.)

[foiegras]

Fear not, rolled-out cookies are easy :) And especially chocolate ones. I think the cocoa really improves the texture of the dough and makes it easier to work with. If I'm teaching someone or baking with kids, I always do chocolate ...

Maida's are called Wienerstube Cookies, and are in the Cookies compilation book (and presumably one of the others too).

I keep white pepper in my grinder and black in my shakers, so that's what I use for these (plus cayenne). I also use black cocoa from the King Arthur catalog (source of all good baking things).

Martha's is in her Christmas book.

[lollya]

these sound decadent, i cannot find the Maida recipe...are they Mexican Chocolate Cookies? Thanks!

[fern]

Where is Katie Nell with her list of 12 cookies for Grandma?

I'll be making Black & Whites. I love them so much that it's the only time of year I make them. Can't stop eating them until they're gone.

[Katie Nell]

Right here, right here! ;-) But, Grandma Peggy is not allowed to have sweets anymore and she didn't swoon over the no sugar varieties I was making after that. :-( I have been doing the Cookie of the Month for my cousin, who just went away for her first year of college. Here's what I've done so far:
May- Cream Sandwich Cookies (my cousin's fav)
June- Chocolate Crinkles
July- Peanut Butter/ Peanut Butter Chocolate Chip
August- Chewy Sugar Cookies (with fresh nutmeg)
September- Chocolate Caramel Oatmeal Bars
October- Gingersnaps
November- Pumpkin Cookies w/ Brown Butter Icing
I've been eyeballing these two today, but I've never made either of them:
http://www.foodnetwork.com/recipes/emeril-live/blue-ribbon-almond-roca-cookies-recipe/index.html
http://www.foodnetwork.com/food/cda/r...

[fern]

Awww, I'm sorry for Grandma Peggy, but what a nice thing to do for your cousin at school! They all sound great, I'm sure she's verrrrrrry popular on her dorm floor when your package arrives! Is your cream sandwich cookie recipe online somewhere?
Almond cookies always sound great to me.

[Katie Nell]

I paraphrased them here a while back: http://chowhound.chow.com/topics/3357...
They're pretty simple and a little rustic, but they are the favorite of everyone in my family.

[fern]

Thanks, Katie Nell. Simple is good by me. Next time I bake cookies I'll do a batch of these. Thank you!

[Erinmck]

I think you'll have to send me the recipe for Pumpkin cookies and brown butter icing! That sounds too good for words.

[swiftbanderilla]

ok, so i'm a little late in this game (looking for holiday 2010 ideas) but i have to say that this is a really cute idea.

[AmyGB]

I love Coconut Chocolate Bottom Macaroons . They are decadently delicious and relatively easy to make. My kids love them and they were a huge hit at our holiday party.

I found the recipe on great grub:
http://greatgrub.com/recipes/chocolat...

[NYCkaren]

Yes! I've made a couple of different recipes for coconut macaroons dipped in chocolate. Delicious!

[LJS]

Lots of standards: Greek shortbreads, flourless peanut butter cookies (for GF daughter), gingersnaps etc

But the most fun cookies I ever make are Moose Dropping Cookies.

I come from a part of the country where real moose are a fact of life and these funky looking chunks are meant to give the kids a giggle. This recipe was invented back in the 1930's or 40's (before my time) by the housekeeper of a childhood pal, back in a time when even slightly rich folks actually had "staff". The old lady taught me to cook many, many interesting dishes one summer: she had taken care of 3 generations of the same family and knew all kinds of neat tricks!

Very simply Moose Droppings are two chunky chocolate cookies cooled a bit from the oven, quickly dipped and glued together with green-tinted, peppermint-flavoured frosting and then rolled in chocolate flakes. Kids love this idea and they never fail to take an otherwise stuffy cookie plate to new heights/depths!

[momjamin]

Candy Cane Joe Joe Truffles
Ginger Cookies
Almond Butter Blossoms (like those peanut butter/kiss cookies, but with almond butter and almond kisses)
Pumpkin Whoopie Pies (although I might try gingerbread whoopies with a lemon filling, too -- the red velvet whoopies I tried last year were disappointing)

And I hadn't heard of the World Peace cookies -- found the recipe at splendidtable -- is that the one people are talking about? They sound marvelous.

[alkapal]

there was a huge thread on the world peace cookies here on chowhound last year (or the year before). anyhow, i'm sure someone who is a better searcher than i can link to that thread.

[JoanN]

Although there are a number of different threads that discuss the World Peace Cookies, I suspect this is the mega-thread alkapal is referring to:

http://chowhound.chow.com/topics/440281

This cookie sure has a lot of fans, but I’m not among them. I’ve made many cookies from the book this recipe appears in and I think this was my least favorite of all. I far preferred the cookie she calls “My Best Chocolate Chip Cookie.” But hey, different strokes . . . .

[Katie Nell]

I'm not either and I love salty and sweet combos... but these just do not do it for me. We're definitely in the minority though!

[Funwithfood]

Question about meringue cookies...how far in advance can they be made?

(There was a recipe in the food network magazine that included peppermint extract with red dye swirled in--has anyone tried it, or can you share a similiar tried & true version?)

[Normandie]

I have frozen simple drop meringue cookies in previous years, Fun...and they seemed fine to me, for a few weeks.

I have never made the recipe that you mentioned, but I have colored meringues for Christmas with red and green food coloring. I have made them with peppermint extract and some crushed candy canes in them. I'm sure starlight peppermint candies or something like peppermint patties would work, too. You really can do meringues in a lot of variations. I've chopped nuts and chocolate chips, heath bar bits, dried fruits and trail mix in them. Or you could do something simple like lemon or orange rind grated into them.

[Funwithfood]

Then perhaps the meringues would do better sealed tightly and frozen (than they would stored at room temp, where they might pick up more moisture).

[Normandie]

Well...I think so, Fun. I've never tried to store them long-term at room temp, so I can't say for sure. OTOH, I never try to freeze something new without checking whether it's advisable, so I *must* have read in a credible cookbook or source that it was okay to freeze the meringues. (Couldn't tell you where now, though.) But I've done it quite a few times and they always seemed good to me. Just do wrap and seal them tightly, as you said, so they won't pick up flavors.

[shaogo]

I'm glad buttertart revived this thread. s/he was the first poster to mention kourabiedes (Greek short cookies) -- then another poster did, too. I get the feeling that shortbread "meltaways" are a close relative of kourabiedes. What can I say? Kourabiedes are like sticks of butter dipped in powdered sugar. I love, love, love 'em.

A close friend of our family used to make the kourabiedes. Her recipe exceeds the amount of butter used in any recipe I've seen on the 'net. She also made the Greek answer to pfefferneuse -- they were so spicy/clovey they'd hurt your tongue.

I just love the recommendations above. I'm always on the hunt for a good cookie recipe -- better if it's a spice cookie or lemon bar. Perhaps this year baking cookies will be part of my Christmastime. It's been years...

[buttertart]

My husband and I (saying that always makes me think of Queen Elizabeth's Christmas messages to the Commonwealth) were in Athens for a conference over New Year's last year and had a blast - kourabiedes and melimakarona were everywhere (on hotel reception desks, etc). So I thought they would be a nice remembrance of a city I love and finally got to revisit after too many years. Also going to check "Vefa's Kitchen" for the spice cookie recipe - unless you have it by some chance?

[sunflwrsdh]

We are doing our annual Christmas cookie/candy makng this weekend. This year (due to 3 1/2 year old grand-daughter's wish to "help" we are cutting down on the kinds of cookies and are adding cupcakes, which she loves and are just about right for her attention span:) So here is the list of what we're making, if we don't run out of steam:
Miniature gingerbread men (Martha Stewart's Cupcake book), which will top the
Gingerbread cupcakes with cream cheese frosting (also MS cupcake book)
Brownies, cut into I think mini stars instead of hearts (Also MS cupcake book)
which will top the Brownie cupcakes (same MS cupcake book)
Coal black chocolate cupcakes with cream cheese frosting, decorated with crushed candy canes
Raspberry cheesecake cupcakes (MS again)
Almond crescents, some dipped and some drizzled with chocolate
Peanut butter kiss cookies
Cherry kiss cookies
Thumbprints with red and green jam
"garbage" cookies..which are a made up name for a made up cookie I did one year...and everyone loved....basically a chocolate chip cookie with macadamia nuts and toffee peices added to it
Raspberry walnut shortbread bars
chocolate fudge
peanut butter fudge
some kind of cherry oar bar cookie (my sister's recipe)
snickerdoodles
Then, the weekend before Christmas, I will bake shortbreads with my best friend.
We will definitely do a plain shortbread, a lemon popyseed shortbread and a craisin shortbread, and not sure what else.
The recipes I use (except aforementioned MS ones) are ones I have colllected over the past 25+ years and are handwritten in my own cookbook/notebook..I don't even know where I originally got them (mostly from magazines), but if anybody is interested, I could paraphrase:)

[karykat]

I'm making a pistachio dried cranberry cookie again this year. You make it into a log then kind of square that and roll in large sugar crystals for a pretty edge. A refrigerator slice cookie. I was happy with the way these turned out last year. They tasted great, were really pretty and were pretty easy.

[fern]

When I sent my husband to the store to buy bags of cranberries for Thanksgiving, he came home with bags of dried ones. (He cheerfully went back, sweet guy.) I haven't done anything with the dried ones yet, your cookie sounds perfect! Would you share your recipe, please?

[karykat]

Yes. I went to look for it and found that it was from epicurious. The recipe for pistachio cranberry icebox cookies:

http://www.epicurious.com/recipes/foo...

The picture is what persuaded me to make these. I thought they were so pretty. But they also tasted great. I was worried before I started that it would be hard to cut them -- that the cranberries and pistachios would make it hard to cut without crumbling.

I think the comments mentioned that cutting them thick enough helped with that. There were also some tips in the comments if I'm remembering correctly about how to keep shaping the dough logs so they stay square.

Hope you like them.

[fern]

Oh, they look great! I will definitely try to get some made before Christmas. Just need a trip to Trader Joe's for nuts and I'm off to the races.

Thank you, karykat!

[Caitlin McGrath]

FWIW, dried cranberries are also great in any cookies where you might use raisins, such as oatmeal, and likewise for quick breads, muffins, and scones.

[fern]

Oh, good ideas! I've never had dried cranberries at home before but am delighted to have such good recipes and ideas for them now. I'll eat some in oatmeal because I love that kind of thing, but beyond that I had no planned uses for them.
Thank you!

[viperlush]

I made this last year and I have a couple logs in the freezer waiting to be baked this year. I slightly chopped the pistachios this year because last year I left them whole and had difficulties cutting. To keep them square I rotate the log after each cut.

[juniebug]

I made these cookies last year because they looked so pretty in the picture and they were the hit of the cookie box. I had to make another batch to give away because we ate so many of the first batch. The large sugar crystals on the edge give them a festive look too. Very easy to make and freeze, then slice, roll in sugar and bake. Great cookies!

[buttertart]

The responses are so fun and make me feel like a real piker - so many people are so dedicated to holiday baking!

[krisrishere]

So far I've made:
Italian Lemon Biscuit Cookies - http://www.examiner.com/x-4180-Norfolk-Cooking-Examiner~y2009m12d7-Holiday-cookies--Italian-lemon-biscuit-cookies

Chocolate Chip Cookie Dough Truffles - http://www.examiner.com/x-4180-Norfolk-Cooking-Examiner~y2009m12d3-Holiday-desserts--Chocolate-chip-cookie-dough-truffles

The classic Seven Layer Bars - http://www.examiner.com/x-4180-Norfolk-Cooking-Examiner~y2009m12d2-Holiday-desserts--Seven-layer-bar-recipe

Almond Squares - http://www.examiner.com/x-4180-Norfol...

Still have to make Chocolate Crackle Cookies, Tortos and Italian Almond Cookies.

[jpmcd]

i was just trying to make the lemon biscuit cookies but realized the recipe in the link doesn't say how many eggs - do u know?

[jpmcd]

well, i ended up using 3 and they came out really good - just like an italian bakery!

[krisrishere]

I'm sorry Jpmcd that I didn't see this sooner, but you were correct in using 3 eggs. I've corrected the recipe. I'm glad you liked them :)

[alkapal]

here's a "ginger" cookie that you might want to check out: http://cakewrecks.blogspot.com/2009/1...

*_*

[buttertart]

Help!!!

[TrishUntrapped]

Sent my college senior daughter a care package on Monday (after making cookies Sunday). The cookies (and other goodies) arrived intact. What makes these cookies particularly special is they are ones my daughter likes to make. She loved seeing her favorites arrive in the mail.

Cookies that pack and ship well:

Chocolate Crunch Cookies (no bake, chocolate and cornflake combo)
Chocolate Peanut Butter Bars (another no bake favorite)
Earl Grey Tea Cookies (Martha Stewart's recipe but with much less orange rind)
Word of Mouth Lemon Bars (pecan and coconut filling on a shortbread base, with lemon icing)

[morwen]

The only cookies I'm making this year are sand tarts and stained glass cookies since they use the same cookie dough. Nobody does either around here so I figure I'll cut myself a break and do some trading at the cookie swap.

[somervilleoldtimer]

I only went to a cookie swap once. Never again. I had spent many hours on rolled and decorated cookies and almost everything I got in return was sliced refrigerator rolls. Not worth it to me.

[morwen]

I so don't go into it with that attitude. Making sand tarts and stained glass cookies is fun for me. Yes, it takes several hours spread out over several days but I enjoy painting and decorating them and the payback is hearing someone go "Ooooh!" In return I get lots of cookies that would bore me to tears to make. None of which I ever eat anyway, they're for my family and friends.

[somervilleoldtimer]

I'm still making 6 kinds, including rolled and sugared, rolled and iced, rum balls, almond crescents, and a kind of pecan rugelach. Friends and neighbors expect them. The only problem with the cookie swap was that I kind of expected that everyone else would have spent that kind of time and energy, and they didn't. Live and learn, and I'm still doing my thing.

[somervilleoldtimer]

Well, I went into it without an attitude but with the expectation that everyone would have spent the kind of time and effort that I put into my cookies, but they hadn't. I'm not sure why I minded that the other cookies weren't particularly high-skill -- I suppose if I brought an amazing contribution to a potluck that had run-of-the-mill food and everyone oohed and aahed, I wouldn't be put off by the nature of the other food. So why do I feel that way about my one cookie swap? I guess because of my expectations. I suppose that the next time around I would know what it would be like, but there still hasn't been a next time yet.

[buttertart]

It seems to me that I've seen others be disappointed in the same way (kill yourself making 1 cubic inch Napoléons and others bring slice n' bake). The whole concept doesn't rock my world.

[coll]

I made these almond bars last night and just tasted one this morning, I highly recommend. Not only delicious, but they cut up nice and neat for your platter.

http://www.epicurious.com/recipes/foo...

I doubled the recipe and made it in a 9X13 pan, I give out a lot of cookies.

[buttertart]

Wow, they look great. I love almond anything!

[coll]

I've already eaten too much, I have to hurry and give the rest out right away. So rich and almondy, make sure to cut into tiny squares. I doubled everything except the almond paste, for that I just used one 8z can.

[buttertart]

I can imagine. I'm the almond fanatic in our house, usually don't indulge since the Beast doesn't particularly care for them (he's a walnut man).

[krisrishere]

Those bars look great! I thought it was my recipe originally, but it's not. Mine is super - if you like almond, you'll love these.
http://chowhound.chow.com/topics/644207

[buttertart]

You are 100% right - they are great - I made them a few weeks ago. Thanks for this recipe!

[krisrishere]

I'm so glad you liked them! They are fantastic and so easy :)

[buttertart]

And because of that a bit dangerous! (I broke down and also made a walnut variation - used brown butter, Armagnac i/o almond extract, added chopped walnuts to the dough, and baked them with a walnut half on top of each piece I intended to cut -16 pcs. Also good!)

[krisrishere]

Oh my!! That sounds crazy good. Did it change the consistency of the dough at all?

[buttertart]

Nope, except for the bumps from the walnut bits! (used about 1/2 cup finely chopped). Am an inveterate recipe tinkerer, sometimes to better result than others.

[krisrishere]

I'll have to give that a try! A recipe is always up for interpretation.

[coll]

I was going to make your recipe, then I saw this one called for almond paste which I have in abundance so I tried this one first. I will get to yours next, and I also still love the one that is topped with apricot preserves and Gran Marnier (I use raspbery preserves and Framboise) but they don't cut up quite as nice. All variations on a delicous theme.

[millygirl]

I'm on a biscotti kick these days. Our local paper featured a recipe for Pomegranite Molasses & Sour Cherry Biscotti. They're in the oven as I write this and if the batter is any indication, I think they are gonna be great.

[Caitlin McGrath]

Please report back on those biscotti, millygirl; they sound intriguing. Do you know if the recipe is online?

[millygirl]

Somehow I don't think this link is gonna work but here it is Caitlin.
They are very good but I will know better tomorrow once they've sat overnight. My hubby says they smell delicious.

http://www.thestar.com/living/recipes...

Wow the link does work.....how exciting is that. First timer :)

[Caitlin McGrath]

thank you, millygirl, the recipe looks very good, and I have saved it. I am a fan of pomegranate molasses and am always interested in new ways to use it.

[Caitlin McGrath]

I'm going to go somewhat minimal with cookies this year (I have other baked goods in mind and may also make caramels again). So I'm trying to decide between a few options. I may make the fruited florentines that are always a big hit (almond florentines with golden raisins and dried cranberries, drizzled with chocolate), I'm also seriously considering these chocolate pecan cookies that Danna posted the recipe for (and maybe adding some cinnamon for a Mexican chocolate effect): http://chowhound.chow.com/topics/651981#5066746

A few years ago, MS Living put out a great special issue that was all holiday cookies (plus ways to wrap, etc.). Glad I bought it, even though I haven't yet baked from it; it's more like a paperback, with heavy covers and binding and thick, glossy pages. It's arranged by type (chewy, crispy, soft, etc.) and has a directory with a small photo of every cookie.

I'm currently intrigued by two icebox cookies, Chocolate Orange Espresso Thins: http://www.marthastewart.com/recipe/chocolate-orange-espresso-thins

and Cassis Crisps (I'm wondering how much the creme de cassis flavor really comes through): http://www.marthastewart.com/recipe/cassis-crisps

Here's a list of recipes from that special issue (just the ones that say Holiday Cookies 2005 above the link): http://www.marthastewart.com/portal/s...

[Caitlin McGrath]

I ended up only doing one cookie (along with two cakes) for gifts, the chocolat pecan cookies. Man, those are easy and really good. A keeper.

[somervilleoldtimer]

I would love a great florentine recipe. I tried years ago, they burned, I gave up. And when you drizzle them with chocolate, is it just straight chocolate or something more? Thanks!!

[millygirl]

Barefoot Contessa's recipe for thumbprint cookies are very very good. I've made them a few times now. She rolls the sides in coconut which goes really nicely with the other flavours and makes them look extra special.

[six dower]

Levain Copy Cat Chocolate Chip Cookies, Peanut Butter Cornflakes, White Choc. Macadamia nut cookies, Pecan Oie Cookies, Sugar Cookies, Composte Cookies,

[eamcd]

OK, this is a terrific thread. Thank you all so much for sharing your ideas and recipes! I'm still picking my way through. I'm debating whether I should start a separate thread for this question.

I will do cut-out sugar cookies with my kids. I have great memories of doing that every year with my mom. I know I need to allow a lot of time (and patience) for that so it's a fun experience!

But I'd like to bake at least a couple other kinds of cookies/bars. Since I will have more limited time, any suggestions of which recipes have a big "bang" for the time investment? I guess I'm just looking for suggestions for your favorites in flavor and appearance that do NOT take a ton of assembly or steps.

Basic choc chip will be on the list (DH's favorite), and I like to do oatmeal. But I'd love any suggestions for favorites that are fairly simple to make, but will round out our platter.

[Caitlin McGrath]

If you like molasses/spice flavors, I highly recommend these Ginger Spice Cookies: http://www.epicurious.com/recipes/foo...

I don't want to sound like a broken record, as I've recommended these before on Chowhound, but I know other hounds recommend them consistently too, because they're so good. You need to roll the dough in balls and roll them in sugar, but the dough itself is a straightforward drop cookie dough. Personally, I make them with all butter and no shortening, and I have been very happy with the results, as have recipients. I also reduce the brown sugar to 3/4 cup and use turbinado sugar for rolling. Pretty and seriously delicious.

[eamcd]

Thanks for the link! They remind me of something I made years ago and I don't remember where I got the recipe from. So I'm looking forward to these!

[Neuromancer]

I love this recipe. I make it for my vegan friends by using applesauce instead of egg and Earth Balance instead of butter.

[rstuart]

Caitlin.. I know that you posted these two years ago (!!) but I just rediscovered this thread. Did you find that they kept well? I have limited space in my freezer, and I tend to give people their cookie tins/bags as I see them over the holidays.. over a 2 or 3 week period.

[buttertart]

I made a very good crystallized ginger shortbread (variation on fruit spcekled shortbread) from the King Arthur Cookie Companion today - dead easy, fast, and makes a good few cookies (I used a 13x9 pan). Will post recipe if you're interested (just checked their website and it's not on it). Am planning to make the same recipe with some dried-out marrons glaces I have on hand - you process part of the flour in the recipe with dried fruit or the ginger, so I think this would work very well too.

[eamcd]

I'd love the recipe, thanks! I love shortbread, so this sounds like a tasty variation. I already have crystallized ginger in the house too!

[somervilleoldtimer]

Yes, you will need lots of time and patience and willingness to have a messy kitchen, but it's totally worth it for all of you! We've been doing it for many years. Many good memories. As for rounding out the platter, how about a bar, like lemon bars or something with raspberry? Also, chocolate coins look nice on the platter.

[sunflwrsdh]

got most of my cookies (and cupcakes) done this weekend, with help of amazing family! Snickerdoodles, peanut butter and cherry kiss cookies, mini gingerbread boys, almond crescents, raspberry walnut shortbread bars, cranberry shortbread bars, chocolate chip bars with macadamia nuts and toffee bits, snickerdoodles, thumbprints, . 3 kinds of fudge, brownie cupcakes, gingerbread cupcakes, raspberry marble cheesecake cupcakes, coal black cupcakes, all done,appropriate ones drizzled with chocolate...yay!!
Next weekend will be several kinds of shortbread at my best friend's house.

[buttertart]

Holy cow! However did you get all of these done in a weekend?

[Ethnicaddict]

Hi all, been enjoying this thread! I've got bronchitis so am not making cookies yet, I don't think anybody wants me to make cookies this year!
Usually, I make Zimt Sterne (GF FF almond cinnamon Swiss), Basler Brunsli (GF FF almond chocolate Swiss), Spitz Buben (Swiss linzer cookie), Mailanderli ( lemon sugar cutout Swiss.) These are standard for my Swiss husband.
I love Melamakarona and Kourabiedes. I like thumbprint cookies with my homemade jam and mexican wedding cakes. We do a lot of meringue type of cookies.
New ones I'd like to try:
Italian crumb cookies
http://www.foodnetwork.com/food/holidays_and_parties/article/0,1000011,FOOD_32087_5911036_04,00.html
Scandanavian Spoon cookies
http://www.foodnetwork.com/food/holid...
Many of the ones mentioned here!
Thank you for letting me think of my cookie making craving. . .

[sunflwrsdh]

Buttertart,
As I said, "with help of amazing family".....I got up early on Saturday, and made the doughs for gingerbread boys and almond crescents, which had to chill. We all got together at 11 am Saturday and I started with pb kiss cookies, nephew did cherry kiss cookies (and forgot something, because they spread out way more than they should have, but still taste great!) one sister did all three kinds of fudge, another sister did snickerdoodles, while I rolled and cut out gingerbread boys, daughter and nephew decorated them. Then I did almaond crescents, and the next day cupcakes, which I have frozen to keep fresh till needed. Got reaally cool cupcake boxes at AC Moore and plan to give cupcakes as co-worker/day care povider, etc gifts. Was disappointed in th MS brownie cupcake recipe and/or my ability to execute it....seems overbaked, although I was scrupulous with timing....came out hard as rocks! Oh, and my daughter used a chowhound post instruction for chocolate drizzling...which was a huge success.

[sarahNC]

Found the BEST recipe last year - from Ina Garten - wonderful shortbread dough, rolled in coconut with a thumbprint of your favorite jam (we used homemade cherry and peach). We made it so many times I lost count!

[NYCkaren]

Someone else recommended that one so I printed it out. I think I have all the ingredients. It's on my list! Only problem is there are so many great recipes that list keeps changing.

[millygirl]

Yup, that was me, just a few up above. They are wonderful, only problem is I can't stop eating them myself :)

[buttertart]

I've been a bit late in getting to my real baking: so far have made (from the KA Cookie Companion) the kourabiedes (would look for another recipe next time, small yield and contradictory ingredient list 1 cup butter=4 oz, have asked them to clarify) and the frecked shortbread with crystallized ginger: 300 deg F oven - 1 cup unsalted butter, 1 tsp salt, 3/4 c sugar, 1 tsp powdered ginger, 2 1/3 cup a-p flour, divided, 2/3 cup crystallized ginger - cream butter with sugar and salt, buzz ginger in food processor with1 c flour until finely chopped, add remaining flour and flour with ginger in it to the butter and sugar, press into 9x13 pan sprayed with Pam, bake 5 mins, prick with wooden skewer or fork, bake appx 35 mins more, cut into fingers while still warm. Recip as originally written calls for any desired dried fruit processed in same way and optional 1 tsp vanilla, and is baked in 9" round pans, then cut into wedges. Have made the dough for my (late) dad's favorite cookies (currant sugar crinkle cookies, not sure where my mom got the recipe) which calls for (obviously) currants and for the balls of dough to be rolled in sugar before baking, used cut-up dried cherries instead and tonight will roll in chopped pistachios before baking (or add them to dough, then roll in sugar, not sure if pistachios will retain green color if baked on outside). (I will post recipe if anyone wants it, it makes a very nice cookie susceptible to multiple variations with different nuts etc but you have to use at least part shortening for the proper texture.) Intend to make an anise cookie from KACC and "need" a best pecan and best chocolate cookie recipe to finish up, have some ideas but anyone have additional candidates to recommend? (pant pant, this is fun, I think...)

[toveggiegirl]

These cookies from a 1986 Gourmet Magazine are really good.
Italian Bride’s Pecan Cookies (Pastelitos De Boda)
http://www.recipezaar.com/Italian-Brides-Pecan-Cookies-Pastelitos-De-Boda-342105

Some of my favourite chocolate cookies:

Regan Daley's Chocolate Fudge Cookies With Toffee & Dried Cherries
http://www.recipezaar.com/Chocolate-Fudge-Cookies-With-Toffee-Dried-Cherries-355369

Shirley Corriher's Chocolate Crinkle Cookies
http://www.recipezaar.com/Chocolate-Crinkle-Cookies-344878

And, not chocolate cookies, per se, but very delicious chocalatey cookies.
Bon Appétit's Triple-Chocolate Cranberry Oatmeal Cookies
http://www.recipezaar.com/Triple-Choc...

[toveggiegirl]

I remembered another fabulous chocolate cookie. These are really intensely chocolatey- the recipe calls for 16 oz of dark chocolate!
Black Forest Chocolate Cookies
http://www.recipezaar.com/Black-Fores...

[buttertart]

The Corriher recipe looks like just what I want in a choc cookie. Thanks!

[buttertart]

The cherry variation of my dad's favorites rolled in pistachios is very good (husb said "you're not sending these away, are you?"). The pistachios stay green.

[Neuromancer]

I have a cookie party every year (this is my 13th).

So far, I've made:
Snickerdoodles
Chocolate Peppermint Snaps
Pistachio Cocoa Snowflakes
Spritz Cookies
Walnut Rum Errors (I had to rename these because I misread the recipe)
Magnolia Peanut Butterscotch
Chocolate Hazelnut Cranberry Crisps
Black and White Espresso Chip Cookies
Coconut Joe Froggers (vegan)
Triple Ginger Spice Cookies (vegan)
Salty Oatmeal Cookies
Citrus Sizzlers
Boy Scout Bars

I still hope to have time to make:
Deluxe Sugar Cookies to decorate
Margarita Cookies
Shortbread Jammies
Chocolate Wakeups
World Peace Cookies
Cornflake Honey Cookies
Mrs. Fields Cookies

[AGM_Cape_Cod]

Would you post the recipe for Chocolate Peppermint Snaps? Thanks.

[Neuromancer]

It's in the King Arthur Flour cookie cookbook, but also online here:

http://www.recipezaar.com/Chocolate-P...

[Neuromancer]

My final cookie menu ("NEW" means that I'd never tried this recipe before):

1. Black and White Espresso Chip Cookies - NEW!

2. Chocolate Peppermint Snaps - NEW!

3. Chocolate Wakeups

4. Citrus Sizzlers

5. Coconut Joe Froggers (vegan)

6. Cornflake Pecan Honeys

7. Deluxe Sugar Cookies to decorate

8. Magnolia Peanut Butterscotch

9. Margarita Cookies

10. Mrs. Fields Cookies (walnuts)

11. Nutella Cranberry Crisps (hazelnut)

12. Cocoa Snowflakes (pistachios)

13. Salty Oatmeal Cookies

14. Shortbread Jammies - NEW!

15. Snickerdoodles

16. Spritz Cookies (contain almond extract)

17. Triple Ginger Spice Cookies (vegan)

18. Walnut Rum Errors (2 ways) - NEW!

19. World Peace Cookies - NEW!

20. Boy Scout Bars

21. Pecan Turtle Bars

[sunflwrsdh]

Wow! 21 kinds is a lot!!! I estimate without counting that I did maybe 12 kinds, and I had help, and I am exhausted! How did you manage 21 kinds?

[Neuromancer]

I started at the beginning of the second week of December. I made cookies whenever I had a free night -- usually 2 kinds per night -- including most of the nights last week. And a good portion of the day Saturday and Sunday both weekends. I finished around midnight usually, but occasionally stayed up until 1 or 2. I froze everything until my freezer was full, then moved into a friend's freezer. When that was full, I moved to the fridge. I also made non-cookie items like meatballs, pralines, toffee, etc. I drive myself a little crazy every year, and my husband helps with the dishes (and the Crispix Mix), but it is all worth it at the party, which was last night.

I kept track of how many cookies I made and it was over 2200.

[coll]

You definitely win the prize! I thought you'd say you started right after Labor Day.

[sunflwrsdh]

Wow!!! You are a Christmas party machine!!! That is real dedication! Glad to hear you enjoyed your party! Today was our cookie exchange at work, and after all the cookie baking....I wasn't that excited about coming home with.....still more cookies! I'm kind of sick of looking at them at this point:)

[Neuromancer]

I have plans for getting rid of leftovers! It would be harder on me if it were an exchange. ;) My coworkers do get a little sick of my cookies after a couple of weeks of me bringing a few kinds in to work every day.

[coll]

I feel like my body is made out of butter and sugar at this point, but luckily they're pretty much all given out now. Last year I had so many extra, I left a giant platter out for the garbagemen the day after (for them to eat I mean!), I HAD to get them out of the house before I exploded.

[cooking_geek]

Boy scout bars?

[Funwithfood]

Funwithfood's 2009 Cookies

Super Spicy Molasses Cookies
Colorful Sugar Cookies
Peppermint Meringue Kisses
Brown Butter & Sage Shortbread
and…
Roasted Rosemary Pecans

[millygirl]

Okay begging.....for your brown butter and sage shortbread recipe.....

[Funwithfood]

I used the Gourmet 1961 Brown Butter Cookie recipe linked in one of the cookie threads, but added crumbled fried sage (could also add just a bit of minced fresh). They were quite crumbly and difficult to form, so I recommend using 1/3 cup less flour.

[bigfellow]

So far I've made Shortbread and Dark Chocolate dipped Shortbread, Chocolate Chunk Macademia Nut Cookies and Peanut Butter Cookies.

[viperlush]

I've made 8 this year.

Minty Melts (basically a peppermint flavored snickerdoodle)
A lemon cookie that is like a mini madeline
Green tea
Earl grey shortbread
World Peace cookies
Pistachio cranberry shortbread
Peanut butter stuffed chocolate
Strawberry thumbprint

[buttertart]

Minty Melts recipe please?

[viperlush]

The recipe is from Joanne Fluke's most recent book Cream Puff Murder. http://books.google.com/books?id=cXa2...

I added more food colour and my cookies still ended up a very pale pink (almost flesh colour). Instead of rolling in plain sugar I mixed in some crushed candy canes. And instead of dipping in chocolate I drizzled it on top.

[buttertart]

Thanks, these sound fab.

[jeniyo]

you guys makes me want to bake more cookies!!! i just came back from vacation so i'm going to start this wknd.

gingerbread man - the crispy kind. (does anyone have a good recipe?)
world peace cookies
savory ruglachs
shortbread dipped in chocolate with crushed earl grey
thumbprint jams
cardamom/ spice cookies
pinwheel and shortbread with different additions

[redwood2bay]

I am in awe of all you bakers out there. We are bringing cookies to both my kids' holiday parties, so I am making another batch of iced cutout vanilla cookies for one and chocolate reindeer cookies (with pretzel horns and a red M&M noses) for the preschooler. But my wish list would include Maida Heatter's rugelach, lemon bars, a mint chocolate snowdrop recipe a colleague just gave me...

[buttertart]

Come on, share the mint chocolate recipe, please please?

[redwood2bay]

Courtesy of my officemate. She says they're delicious but go stale after a few days.

Chocolate Mint Snowdrop Cookies
This recipe was doubled from original; makes 6 dozen

Melt in microwave for one minute on high power:
2 cup mint chocolate chips (or plain chips combined with 1½ tsp peppermint flavoring)

Combine in small bowl:
3 cups flour
3 tsp baking powder
1/2 tsp salt
Cream in large mixing bowl:
1 cube + 2 T softened butter
2 cup granulated sugar
3 tsp vanilla
Beat in
4 eggs
Gradually beat in flour mixture. Stir in
1 cup mint chocolate chips

Cover and chill until firm. Shape dough into 1¼” balls; roll in granulated sugar then again in powdered sugar. Place on ungreased baking sheets. Bake in preheated 350 ºF oven for 10-12 minute or until sides are set but centers are still slightly soft. Cool for 2 minutes; remove to wire racks.

If you make them, let me know how they turn out!

[buttertart]

They sound good. Love mint and chocolate!

[BabsW]

So far I've got:

white chocolate-dipped cherry shortbreads,
dark-chocolate-dipped espresso shortbreads,
pfeffernusse,
pepparkakor (cut out into gingerbread men shapes*),
cookie press cookies,
butter cookies,
hazelnut thumbprints.
those pecan butterball/mexican wedding cake/Russian teacake cookie things,
chocolate-covered coconut clusters,
perhaps some chocolate-filled almond macaroons as well.

Plus a spiced nut mixture, rosemary parmesan coins (for those heathens without a sweet tooth) and maybe mini loaves of cranberry bread.

And an assortment of truffles.

* I would love these cookie cutters for the pepparkakor! http://www.kaboodle.com/reviews/bitte...

[lollya]

i do not claim to be a baker, but i manage to put out Christmas cookies every year that my family starts asking for right around now...

lemon cashew shortbread (momma)
macadamia crispies (poppy)
rosettes (poppy)

this year i will be adding
anise pizelles (poppy)
snowballs (me)
union square spiced nuts
white chocolate bark with pretzels nubs, cherries, pistachios

i'm nervous, the Kitchen Aid mixer and I don't mix well.

in addition this year

[Chocolatechipkt]

All of these cookies sound so good! This thread is making me want to go back into the kitchen, even though I'm done with cookies for the year.

Here's my final list: peach-raspberry linzers, shortbread snowflakes, chocolate-dipped espresso shortbread trees, soft ginger cookies, fleur de sel caramel, almond buttercrunch, chocolate chip-pretzel cookies, cranberry-oatmeal-chip cookies, and pecan bars with cranberries.

Links and a few pics are here: http://areyouhungryyet.blogspot.com/2...

[geminigirl]

these 2 went over very well, the ginger one is pretty simple but people loved it (thanks whoever recomended it on here). The 7 layer are time consuming but a favorite as well!

http://www.epicurious.com/recipes/food/views/Brown-Sugar-Ginger-Crisps-105934

http://www.epicurious.com/recipes/foo...

[alkapal]

hi baking chowhounds, if you would please help me out with my cookie request over on this thread, since you might know the answer: http://chowhound.chow.com/topics/730362

in return, i refer you to the cookie-palooza thread for more cookies ideas: http://chowhound.chow.com/topics/564196

~~~~~~~
i'll be baking speculaas this year!

[schwaigen]

I will of course be making german christmas cookies known as Weihnachtsplaetzchen. Delectable little cookies, got loads of calories in but hey who cares.

If you love cinnamon, you will love my German cinnamon stars. Cinnamon stars are a classic German Christmas cookie and one of the favourite Weihnachtsplätzchen. They are sweet, almondy with a heavenly aroma of cinnamon.

Make sure that you have a set of star shaped cookie cutters to hand. There are many beautiful cookie cutter sets available on ebay.

My children love cutting out the dough with the star shaped cookie cutters and I'm sure yours will too. German cinnamon stars make a perfect Christmas gift. Wrapped in cellophane and tied with a nice ribbon, they make the perfect gift for family and friends.

Anyway, now lets get down to the nitty gritty and start baking. Enjoy these cinnamon cookies this christmas.

500g ground almonds
5 egg whites
450g icing sugar
2 tsp ground cinnamon
1 dessert spoon of cherry water

Beat the egg whites until stiff and then carefully fold in the sieved icing sugar. Reserve about 4 heaped tablespoons of the egg white mixture as this will be used for the cookie topping later on.

Add the ground almonds, cinnamon and cherry water (you can replace with lemon juice if preferred) to the egg white mixture and mix well. Cover the dough and let it rest in the fridge for about an hour.

Now, sit down and relax with a nice cup of coffee.

Sprinkle your work surface or board with some sugar and roll out the dough to about 1cm thick. Now cut out stars with your star shaped cookie cutter and place them on a baking sheet.

You will now need the reserved meringue from earlier. Stir it so it becomes a smooth mix. Now brush the cookies with the topping.Leave the cookies to dry overnight at room temperature.

Preheat the oven to 220 degrees C. Place the cookies in the oven and bake for 5 minutes. Check the time as the cookies should remain soft inside and the topping white!

Store the cookies in an air-tight tin.

http://www.tasty-german-recipe.com/ge...

[somervilleoldtimer]

For a bunch of very good reasons, I am skipping the whole cookies thing this year, after 20 years of making tons and giving them to friends/neighbors/family. (It's an undertaking that consumes probably 10 - 15 hours every year.) I was sure I'd feel guilty, but instead I'm feeling so relieved and free! Does that make me a bad person?

[morwen]

A friend once said, "If your hobby causes more angst than your job, it's time to get a new hobby." Relief is a sign you chose correctly, Grasshopper. ;-)

[somervilleoldtimer]

Thank you!

[Funwithfood]

Agree, wait until it is a pleasure once more.

[coll]

I'm doing cookies this year as always... takes 7 or 8 days although not every hour of the day. Maybe 3 hours a day, I don't know, better than going to the mall. What I did give up was having in laws over for holidays, so I feel freer than free, and relieved too. If that makes me bad, so be it!

[iL Divo]

I just came up with a 'from nowhere' idea for a cookie.
Yep, it's going to be given along with all the others I've made for gift giving.

Our son didn't quite finish the white corn meal taco chips and left about a cup of the chips in the oversized bag. Going to dump them, I decided what the heck, this cookie making is becoming annoying with so many ooopsies. I'd go out on a limb and create something that 'should' work. Weird ingredients that may just meld, so I'll give it a try. Here's the result: I called them . . . . . . . .

"South of the Borders"

1 1/2 c flour
1 t salt
1 t b powder
1 t soda
***1 t '6 spice' [I have no idea, it's written in Hebrew] but contains allspice, cloves, nutmeg, ginger, rose, cardamom and ? ? ? ?
1 stick butter
2 medium eggs
1/2 c white sugar
1/2 t almond extract
2 'rounds' of Mexican solid/hard chocolate [Don Gustavo]
1 c tortilla chips

I took the tortilla chips and the chocolate and put 'em in the Cuisinart.
Ground down to almost fine.
Sifted the dry ingreds.
Creamed the wet ones.
Added the dry and the chocolate&chip mixture to the wet and blend.
Baked at 350 for 9 minutes.
Superb............go figure................no recipe and major success........
they are sweet but not too sweet, salty tones in there and the chocolate adds a great hint of something in the background but my favorite surprise is the rose in the ***6 spice. Wow...
If your eyes were closed while tasting these, bet you'd say there were oatmeal cookies with ground dates.

***I bought this odd blend one day in or around China town in San Francisco. I didn't know what it was, but that didn't matter as I could read most of the words, but others were stamped-over by the date/upc code etc. There's a name and email address on the jar so I emailed the makers and asked what was in this. I actually got a response but it didn't help much because the words he/she wrote me were ones I could already read so what else is in there, no clue. Smells very fragrant. The smell opening the jar is wonderful and unique.

Anyone else experiment?

[heylids]

iL Divo, I have never heard of 6 spice, 5 spice yes, never 6 spice. How odd that you found it in China town but it had Hebrew writing. You have me intrigued...can you share the maker and perhaps the email address? Thanks and a Happy Holiday!

[goodhealthgourmet]

it's actually 7-spice. she named 6, but one is still missing. i told her i suspect the 7th is cinnamon, as it's commonly paired with rose petals (and some of the other spices listed) in Tunisian baharat.

[iL Divo]

Oh GHG, you are my rescuer. Thanks for helping me out with that. It is 7 spice........
I suspect that you are correct but my nose isn't good enough to be able to pick out the missing flavor.

[iL Divo]

yep, I'll go downstairs and get it, hang on.
ok, it's called Blue Mill. doesn't appear to be Hebrew but is something from very far away.
here is the link to the place. Again though, remember they did answer me and told me the ingredients I "COULD" read only, not the missing one. I wrote back saying that precisely and they wrote back saying the same thing again, I gave up after that. There's a missing ingredient that perhaps they don't want let out, it's their secret, who knows:

http://www.google.com/search?hl=en&am...=

a friend of mine and I were on a journey to find whatever we were looking for.
she was hunting for her favorite green tea, why we were in China town to begin with.
me, I was looking for something a friend told me about that was a major ingredient in her sisters' prized recipe for Roasted garlic Bleu cheese mashed potatoes pronounced MY YEN.
So I went in every Asian storefront I found and asked. Of course no one had a clue what I was talking about, I could give no more information than how to pronounce it and that was probably wrong too, so I couldn't find it and made the pots without. But, along the way, there was this meat store, small, nondiscript and we went in. I looked at their spices, few, very few and found this one. Not knowing what it was for or how to use it and in what, I asked the guy behind the counter, he had no clue, but $6 later, it was mine.

[buttertart]

It seems to be Jordanian so Arabic and not Hebrew. This mix sounds intriguing, especially with the rose. Must look for it!

[iL Divo]

when you open the jar, your nose tricks you.
you find yourself asking if it's a savory or a sweet [use] spice.
it is very interesting. I'm happy I found it and what it did for those
crazy cookies I invented was simply grand.
I got lucky there as the mind often doesn't quite have all the particulars figured out in cooking inventing. but then, I'm no Cooking-Geek......................
sheeesh, can I be your best friend Cooking-Geek?

[buttertart]

I'm definitely going to look for it here.

[cooking_geek]

The spice mix sounds very interesting! I looked on the Penzey's website to see if they had anything similar, but they do not (www.penzeys.com). :-( BTW - the Vietnamese Cinnamon from Penzey's is an absolute MUST. I never really liked cinnamon very well - but almost crave this one. If you are lucky enough to be in the Portland, OR area, you can visit them in person.

I found this tidbit online when I searched for 7-spice: http://answers.yahoo.com/question/ind...
"Of course, these days the specific combination of spices used to make up five-spice powder varies. In fact, some brands could more accurately be labeled "seven-spice powder," since they contain seven ingredients. A standard recipe calls for fennel, cloves, and cinnamon, along with star anise and Szechuan peppercorns. However, you'll also find five-spice powder made with cassia (a member of the same family as cinnamon), ginger, nutmeg, and even licorice (star anise has a wonderful licorice flavor). Feel free to experiment with different varieties until you find the one you like best."

And you are definitely welcome to be my best friend. Maybe you can teach me how to invent...I've never been brave enough to try. Only tweeks of tried and true recipes. :-)

[goodhealthgourmet]

Penzeys isn't just in Portland - they have retail stores all over the country...55 of them to be exact. so even many of us who aren't in your 'hood can check it out for ourselves ;)

http://www.penzeys.com/cgi-bin/penzey...

[toveggiegirl]

If you take a photo of the jar I could try translating it for you.

[iL Divo]

well I would but suspect it's from a country other than where Hebrew is spoken. :(

[toveggiegirl]

Arabic is definitely beyond me!
I did a quick google search and found that "Jordanian Seven Spice" seems to be very common and one of those mixes that is different depending on the chef/region. It is often used to marinate meat (particularly lamb). Your missing ingredient could be fenugreek, cumin, pepper, coriander... Interestingly, I didn't see rose (or anything rose related) in the other 7 Spice mixes.
Thank you for sharing this interesting product with us. I love me a culinary mystery!

[buttertart]

Is it za'atar I wonder?

[goodhealthgourmet]

definitely not - Za'atar contains herbs & sesame seeds.

[toveggiegirl]

Yup, usually sumac.

[iL Divo]

oh you're welcome. sorry it's so mysterious with the words on the package.
yep, mine says rose and they did mention that in their reply to me, it's the other ingredient they left out on the packaging because it's stamped over and on their email...........but it's good stuff and I will use it to rub on the leg of lamb in the freezer.

[cooking_geek]

I haven't been on for a couple of months - have been busy baking! My big holiday party (125 people) was a huge success! Here is what I ended up making - thanks to everyone one that answered all of my questions a couple of months ago. I started about a week before Halloween:
Caramels with Sea Salt (Ina Garten - these were a HUGE hit - people were filling their pockets as they were leaving!)
Dark Chocolate Fudge
Dark Chocolate Walnut Fudge
White chocolate almond fudge with candied fruit
Mini Pumpkin Cupcakes with Cream Cheese Icing (some with mini choc chips)
Cranberry Pear Bars with Orange Frosting
Peanut Butter Fudge
Chocolate Pecan Tassies
Mint Oreo White Chcolate Fudge
Reindeer Turds (coconut bonbons)
Frosted sugar cookies
Mexican Wedding Cakes
Chocolate Crinkles
Peanut Butter Kisses
Flourless Almond Torte topped with fresh lemon curd
Cookie Dough Truffles
Spiced Walnuts
Dark Chocolate ganache mini tarts
Lemon Curd mini tarts
Key Lime mini tarts
Cherry Mini tarts
Magic Cookie Bars
Chocolate Chip Banana Bread
Tuxedo Brownies (brownies layered with raspberry jam, raspberries, white chocolate 'mousse'
Hazelnut Chocolate Truffles
Amaretto Chocolate Truffles
Peppermint Chocolate Truffles
Raspberry and White Chocolate/Mascarpone Whoopie Pies
Oreo Truffles
Chocolate Dipped Peppermint Meringue Kisses
Butterscott Cornflake Cookies
Pumpkin Pie Bars with oatnut crust
Caramel Apple Bars
Mini Cheesecakes topped with homemade raspberry jam and fresh raspberry
Mini cheesecakes topped with homemade blackberry jam and fresh blackberry
Mini cheesecakes topped with homemade strawberry jam and fresh strawberry
Mini Flourless Chocolate Torte
Individual Bread Pudding with Dark Rum/Dried Tart Cherries
Mini cinnamon rolls
Banana Purses
Raspberry Mascarpone Walnut Phyllo Purses
Blueberry fans
Strawberry fans

[Chocolatechipkt]

Wow ... way to go!

[toveggiegirl]

Jaw on floor. How did you do all of that!!?!

[cooking_geek]

I started by doing a little at a time - with things that can go in the freezer - like the fudges, tart shells, most of the cookies, truffles, etc. I had a spreadsheet that I had sorted by what could go in the freezer and worked my way through it, also making note of things that would have to be done at the end (frosting, etc) even if the item was already baked. The last week, and especially the last two days were pretty insane - filling tarts, making bars, topping, garnishing, etc. Also, early in the process, I chopped bags and bags of nuts and things that could be prepped ahead of time and just set aside for later. I actually had a pretty big list, and had to nix about 3 or 4 things at the end. But I was happy with what I made it through.... And the best part....it was FUN!!!!! :-) I even tried lots of new recipes - some are definitely keepers, and others I would pass for next time. My husband thinks I am a little insane...

[karykat]

Any tips on the Ina Garten caramels? I was thinking of making them to dip my caramel acorns into. Then any extra, I would let harden into the caramels.

Tips?

[cooking_geek]

I actually came across this blog, and it had lots of useful information. I was hoping to just cut them into squares and serve on a plate, but they were so soft, that I had to wrap them in waxed paper, they would not hold a firm form. I cooked it really slowly and it ended up with a very rich flavor. I'm not sure that I would have wanted to cook to any further firmness, tho, as they melted in your mouth. The salt that the recipe mentions is pretty expensive (a little hard to find, $9 for about a 1/2 cup worth at QFC ), but it was extremely good salt!

http://open.salon.com/blog/sarah_fide...

[JoanN]

I don't understand how or why this happens, but if you Google around you'll find at least three recipes claiming to be Ina Garten's Fleur de Sel Caramels, two of them on the Food Network Web site and the one you link to, and all three of them different from one another.

If you read the reviews for this version ( http://www.foodnetwork.com/recipes/ina-garten/fleur-de-sel-caramels-recipe/reviews/index.html ) you'll see people saying the caramels are too soft. You'll also see someone saying that that's the wrong recipe, that this ( http://www.foodnetwork.com/recipes/in... ) is the *real* recipe. Reviewers of this recipe say the caramels were a little too hard.

I don't have a dog in this fight. I just looked up the recipe because I was curious (and I love caramels). Wonder how many more versions might be out there. Too lazy to sleuth this further, but I wonder if all of these might be Ina's and she just kept changing it along the way.

[cooking_geek]

How funny is that! Of course, if it's on the internet, it must be true, eh? ;-)

I have to admit that I didn't do any research - I did a search on sea salt caramels and these sounded good. They were incredibly delicious - just a little soft!

[Funwithfood]

Wow cooking geek, impressive. (Wish I had fellow "cooking nerd" friends like you!)

[cooking_geek]

Oh - and I had many of these marked as gluten-free too, as I have several friends that are gluten free. I wasn't able to edit my original post, so here is the list again with GF marked as appropriate....

Dark Chocolate Fudge (GF)
Dark Chocolate Walnut Fudge (GF)
White chocolate almond fudge with candied fruit (GF)
Mini Pumpkin Cupcakes with Cream Cheese Icing (some with mini choc chips)
Cranberry Pear Bars with Orange Frosting
Peanut Butter Fudge (GF)
Chocolate Pecan Tassies
Mint Oreo White Chcolate Fudge
Reindeer Turds (coconut bonbons) (GF)
Frosted sugar cookies
Mexican Wedding Cakes
Chocolate Crinkles
Peanut Butter Kisses (GF)
Flourless Almond Torte topped with fresh lemon curd (GF)
Cookie Dough Truffles
Spiced Walnuts (GF)
Dark Chocolate ganache mini tarts
Lemon Curd mini tarts
Key Lime mini tarts
Cherry Mini tarts
Magic Cookie Bars
Chocolate Chip Banana Bread
Tuxedo Brownies (brownies layered with raspberry jam, raspberries, white chocolate 'mousse'
Hazelnut Chocolate Truffles (GF)
Amaretto Chocolate Truffles (GF)
Peppermint Chocolate Truffles (GF)
Raspberry and White Chocolate/Mascarpone Whoopie Pies
Oreo Truffles
Chocolate Dipped Peppermint Meringue Kisses (GF)
Butterscott Cornflake Cookies
Pumpkin Pie Bars with oatnut crust
Caramel Apple Bars
Mini Cheesecakes topped with homemade raspberry jam and fresh raspberry
Mini cheesecakes topped with homemade blackberry jam and fresh blackberry
Mini cheesecakes topped with homemade strawberry jam and fresh strawberry
Mini Flourless Chocolate Torte (GF)
Individual Bread Pudding with Dark Rum/Dried Tart Cherries
Mini cinnamon rolls
Banana Purses
Raspberry Mascarpone Walnut Phyllo Purses
Blueberry fans
Strawberry fans

[goodhealthgourmet]

holy moly! cooking_geek, you're an animal...and i mean that as a compliment :)

[jeniyo]

holy crapola! Highly ambitious =)

i wonder what it will be like if we have a local chowhound potluck. wouldn't that be super fun?!

[msjess]

Chocolate Peanut Butter Cookies
Rocky Road Cookies
Chocolate Toffee Walnut "crack"

[morwen]

We started delivering our cookie gifts yesterday. I didn't make tons of varieties, just a select few:
Painted Cutout Sugar Cookies
Linzers with Blueberry Lime Jam and Cranberry Pepper Jelly
Molded Walnut-shaped Cookies with Chocolate Ganache Filling
Spritz Cookies that wouldn't spritz so got rolled in sugar and flattened or iced and sprinkled
Truffetes (3 kinds): chopped dried cranberry with cranberry liqueur, mocha latte with a chocolate covered espresso bean, and Macallan single malt scotch rolled in cocoa powder
Candied Orange Peel (2 flavors) plain and spicy chili partially dipped in chocolate
Chocolate & Peanut Butter Chip cookies

Photos here: http://eatingfloyd.blogspot.com/2010/...

[Caitlin McGrath]

What a beautiful plate of cookies, morwen! Your sugar cookies are works of art. I love the leaves, too. Have you ever experimented with the egg tempera, the egg yolk-food coloring paint that you can use on the cookie dough before baking? (I learned about it a few years ago here on Chowhound.)

[morwen]

I have a recipe for it but haven't tried it yet. I'm eager to try the "water color" method of painting with food colors on hard frosted cookies like those on "Once Upon a Plate" next. But the egg tempera method is in the line. I've already done that when painting illuminations on paper. Maybe illuminations on cookie canvases should be in there somewhere. I hope Santa brings me a set of fine tip Food Doodlers!

[iL Divo]

MIL used to make her cookies decorated with a basic white glaze.
she'd color them with food color and paint them on each sugar/or butter cookie.
the glaze I never quite could manage. she said it was cream of tartar powdered sugar little water, mix it, separate into little tubs and color accordingly. anyone have a really fulproof method for a color glazing, frosting or icing recipe?

[cooking_geek]

Wow - incredibly gorgeous cookies! One of these days, I will take the time and patience to do this - WOW!!!

[Chocolatechipkt]

They're beautiful! I love the leaves ... so pretty!

[chefathome]

I neglected to mention fruit butters - my favourite is pear vanilla bean. Great on scones!

Infusing honey with herbs and spices is fun, also, and tastes wonderful.

[chefathome]

Oh, brother. How the heck did I manage to post this on wrong thread??!!

[toveggiegirl]

I was pretty confused there for a second!

[morwen]

It's the egg nog. Or maybe the mulled wine. So many seasonal drinks to blame our moments on right now! ;-)

[pine time]

I admit I haven't read this whole thread, but I always have demands to make the knockoff Starbucks Cranberry Bliss Bars (is that a real cookie, though, or a bar?). There are several versions on the web, but I've found the one that we like the best. Ohhhh, and for kids, have an adorable Rudolph the Red Nose Reindeer peanut butter cookie.

[julesrules]

I like to make those too :) I think mine turn out better than the originals! Can you link to the version you make?
Actually.... I am also curious about your Rudolph cookie, tell us more :)

Thinking of doing the cranberry bliss bars, cornstarch "shortbread" with dark chocolate chips and orange rind (in which case may leave the orange out of the cranberry bliss bars), and gingerbread (really want a new snowflake cookie cutter!).

[iL Divo]

the idea for world peace cookies sounds wonderful especially adoring dark chocolate.
love the name too, with what's going on in the world, yea, let's concentrate on peace.
there are a lot of recipes but I'm choosing the epicurious one.

I did follow a link on this thread and it didn't take me to that cookie recipe but maybe I did something wrong.

[ilv2cookhelvs2eat]

I am looking for a recipe for Michigan Rock Cookies.......candied cherries and pineapple....no nuts. Can anyone help?
Thanks!!

[Chocolatechipkt]

I did a quick search and found several variations on the same recipe, with varying degrees of dried and candied fruit and/or nuts. The base recipe looked pretty much the same, though, so maybe you could add the fruits you want and leave out the nuts?

http://www.grouprecipes.com/78156/sof...

[ilv2cookhelvs2eat]

Thanks!!

[Eva Christian]

Vanillekipferl
.
Ingredients (yield: ~70 pieces):
*1 vanilla bean (the scraped- out seeds)
*100g ground peeled almonds or walnuts or pecans
*200g flour
*80g superfine caster sugar
*175g softened unsalted butter
*2 egg yolk
*vanilla sugar for coating (seenote above)

1 Blend together the almonds with the flour, sugar, butter, egg yolks and vanilla seeds and knead well to form a dough (my KitchenAid mixer does a perfect job here, really no need to knead the dough with your hands - unless you're into getting messy with your hands :) Shape four equal sized rolls and chill for at least an hour, wrapped
in plastic.
2 Preheat the oven to 175ｰC (347ｰF). Cut rolls into 15 to 20 equal pieces each, depending on whether you're going for smaller or bigger crescents. Form pieces into small rolls with pointy tapering ends and bend these into crescents. Depending on your ambition, this can be rather time- consuming: I try to perfection my way of forming crescents, the ultimate goal are absolutely equally shaped one…. Doesn’t always work though :)

3 Place them on a baking sheet with parchment paper and bake in the oven until light golden, about 10-15 minutes (they should not turn brown!). Dredge the crescents while still warm in vanilla sugar - but handle with care! They have to be still warm, otherwise the sugar won't cover/ stick to them very good, but they also break pretty easily at this stage. Don't despair if it happens: just another great occasion for quality assurance, double and triple- checking your results…

Enjoy them!

Eva Brcic Christian