Chocolate turtles.

They’re easy to make. And if you’re a kid you maybe can convince your mother that they are cookies, not candy.

Pizelles or Polish Kulaki

We’re making Rum Balls & Alton Brown’s Paradise Macaroons!
https://altonbrown.com/recipes/paradise-macaroons/

Snickerdoodle!!!

Then my wife’s Chocolate Chip Oatmeal

@angryin2020 – perhaps you’re keeping up with the thread. Those Big Soft Ginger cookies are the first I make for Christmas baking. Always a double batch and always have to make them again because someone (looks up innocently) eats them fairly quickly.

My DIL makes wonderful cookies, buckeyes, refrigerator decorated cookies, lemon cookies, and several others. She lets her girls 5 and 3 (they have done this since they could stand up) help. They have their little aprons and stools to stand on and are very well behaved as they help. Then they can decorate them as they please. I love her cookies, especially the buckeyes and refrigerator cookies.

What the fark, Texas?? Brittle is NOT a cookie. I would like to nominate my mama’s Butter Balls instead.

I am from Kentucky and bourbon balls are definitely the favorite around here! I cram as much bourbon in them as I can!

Chocolate chip with walnuts!

I just received the best gift from a friend of mine. Russian Tea Cookies from The Wm. Penn Inn. My favorite.

I was hoping for a recipe thread…

Peanut Butter w/PB Chips. Slightly toasty.

My favorite Christmas cookie has always been a traditional sugar cookie. Alton Brown has the best recipe. A tip from my Grandma, add a tip of grated orange peel. You won’t be sorry.

Peanut butter cookies are good year round. Christmas is just another excuse to make them.

I’d 90% of these look amazing but horror of horrors, I am not a huge chocolate fan. I’ll be making some Russian Tea Cake Cookies or Snowballs as I grew up hearing them called. The Saltine Toffees are on my To Do list as well. Always a crowd favorite.

And just a nod to Alaska and Nebraska, each of those cookies has tremendous sentimental appeal to me. A good friend’s family is Italian and receiving their holiday Biscotti was always a treat.
Popcorn balls were one of the first things I learned how to make with my mom. Though she was an Iowa girl, I figure the abundance of corn in Nebraska and Iowa may have something to do with it. 😉

Oatmeal Chocolate Chip

Cashew cookies.
To give you an idea, the flour to cashew bits ratio is 1:1. Not a lot of sugar. The icing is a sour cream icing and the sweetness come from there.

It’s good to see everybody playing by the rules so far.
Biden Cookies: You think you have 3 of them…but you really only have 2.

Russian Tea Cookies from the William Penn Inn, Gwynedd, PA.

RECIPES PLEASE, for those who would like to share.

Cheers to all and have a Merry Christmas.

Mother’s Iced Raisin…used to be part of a variety pack…they never made it to the car after we left the supermarket

Probably my mom’s M&M cookies, or any of her other cookies.

Up until I was like 24 I just assumed that she had invented these.
Then I was in a store with her one day and they had these M&M cookies and I was like “Oh, look, they copied the cookies that you invented”. She was like “What are you talking about? I didn’t invent any cookies”. And I said, “Yeah, you did. You invented these, right”? She was like, LOL, no.

Is it weird that I just assumed she was the first one to put M&Ms on a cookie?

“Movin’ to Montana soon. Gonna be a saltine toffee tycoon.”

sugar cookie with white macadamia nuts.

Not sure why brittle shows up as a Texas favorite. Around here the favorites are sand tarts, Russian tea cakes, or dedos de novia (lady fingers) depending on which term you enjoy. Another number 1 favorite in my culture is pan de polvo which is a basic shortbread type cookie made, if you are lucky, with real ground cinnamon, cinnamon tea and at times lard (or crisco)!

pecan sandies

Soft molasses cookies, pecan sandies or coconut macaroon cookies, I can never decide which are more irresistible.

sugar cookies with icing…shaped like christmas trees…or santa.
i love those things.

OK, this is off the top of my head…
No Bake Cookies

1 cup each

Butter(Kerrygold Irish Baking Butter is my new jam)

Butterscotch Chips(Nestle, or any higher end real chocolate)

Chocolate Chips(Nestle, or any higher end real chocolate)

Oats(my latest favorite the steel cut which adds a totally different texture than rolled, surprisingly great upgade)

Coconut (sometimes I go the extra step and lightly toast it on low broiler setting until light to medium brown along with the walnuts for a bit extra flavor. Less is more on the toasting…just to add a bit more flavor)

Nuts(I prefer Walnuts finely chopped)
——-
Using double boiler over low/medium heat, soften butter start adding(a little at a time) butterscotch chips melting and combining with wire whisk

Continue adding chocolate chips (a little at a time) melting and combining with wire whisk.

This process should take 15-20 minutes as you do not want to cook too fast or especially do it “half fast”. Get it? This extra time slowly combining melty ingredients with butter is the most important part of the recipe. Tried it doing this with blasts in the microwave and it did not taste the same. YMMV.

Slowly fold in other ingredients.

I start with oatmeal, then add coconut, then add nuts(some may prefer less nuts or different nuts…your choice)

Pour mixture into a liberally buttered 8×11 Chilled Pyrex baking dish making sure to evenly distribute into all corners and even tap a few times on hard surface to get it to settle.

Cover and refrigerate for 10 minutes or as needed, I always leave it in for a couple hours.

Cut into 1″ or ever so slightly smaller squares and add to your cookie trays.

These are so rich and creamy that if you make larger bars you will discover folks not eating all of them when presented with other cookie offerings. This always breaks my heart and this is why I cut into smaller squares like when I do my fudge and pralines. You can always have another one or two. Also, they are melty so having a bite size piece avoids mess.

Great for kids and grandkids. Easy and awesome. They taste like little hommade See’s Candies!

Fresh, warm, soft snickerdoodles that just melt in the mouth. I’m not much for sweets in general, but a few of those are a great comfort on a cold winter’s night.

Well. As cold as it ever gets in southern AZ anyways.

I remember well the year mom baked like crazy in the weeks leading up to Christmas. Then, because they were disappearing too fast, she hid them on us. She forgot where she hid them (must have been too much Jack) and we found them under a skirted couch around July.
When our kids were growing up the cookies went directly into the freezer until needed.
I’ll vote for the butter/sugar Christmas cut-out cookies. You haven’t lived until you’ve watch a bunch of young ones help decorate them!

Mmmmm, I love just about all cookies.

My sister is a wonderful baker so we have her do the Christmas cookie trays for the family and she generously does them. Our family cut out recipe is the very best ever cut out, we think anyway. We all love a softer and somewhat firm cakey texture, but moist, cut out, with frosting flavored by a touch of orange and vanilla. No hard crispy ones for us! My second favorite are snowballs, aka Mexican wedding cakes and my third is the ginger cookie sis makes which again are a soft cookie but moist and bursting with ginger and cinnamon. Cannot wait!!

Favorite Christmas cookie is the deep fired Rosette made with a thin batter which you dip a hot rossette iron into and deep fry and screen powdered sugar onto.

Second is Norwegian Fattigmann – fried like the rosette but is a dough that can be rolled and shaped before frying

All around favorite is my recipe for: Triple Ginger Chocolate Coaco Chip cookies
The three types of ginger are finely chopped fresh ginger, finely chopped crystalized ginger and ground ginger. The recipe also has molassas, cinnamon, ground cloves and powdered cocoa, butter and brown sugar.
It is easy to make your own crystalized ginger just slice up fresh ginger and after bringing 1&1/2 cup sugar & 1&1/2 cup filtered water to a boil. Then add the thin 1/8″ sliced ginger to it and simmer for 30 minutes. When done- dry the ginger on a wire rack. When dry then roll in “fine baking sugar” for coating. The left over ginger syrup can be used on pancakes or in your tea. Store the crystalized ginger in air tight container for 3 months & save the ginger syrup in another container. I keep both in the refrig.

directions for making these fabulous cookies:
first: chop up 1/3 cup of crystalized ginger
second: chop up 1-1/2 teaspoon fresh ginger (set these both aside so they are ready)
Mix the dry ingredients in medium bowl:
1-1/2 cup all purpose unbleached flour
1/3 cup crystalized ginger
2 teaspoons baking soda
1/4 teaspoon salt
1-1/2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground cloves
2 Tablespoons cocoa powder – whisk these all gently to combine
In a separate larger bowl mix together:
3/4 cup of butter =(1-1/2 sticks)
1 cup brown sugar – beat these two ingredients until creamy
add:
1 egg
1/4 cup molasses plus 1 Tablespoon molasses
2 Tablespoons warm filtered water
1-1/2 teaspoon fresh ginger – mix all these ingredients well with the creamy butter & brownsugar –
Slowly add the dry ingredient mixture into the second wet ingredient mixture & combine -( it will be thick)
Add as many Coaco chips as you like – 1/4 to 1/2 cup. ( I use ghirardelli coaco chips.)
When chips are combined into the dough – refrigerate for 2 hours or overnight.
I use parchment paper on the cookie sheets. by teaspoon scoop out enough dough to make a 1″ ball and roll in your hand then roll in cane sugar.
to bake: preheat oven to 350 degrees & bake cookies for 10 minutes.
These are sooo good people come over just to eat cookies & take some to their friends.
Merry Christmas – I don’t really share this recipe since I tweeked it from ones I found on the internet so enjoy & God Bless

I like fruitcake cookies. Since nobody else in my family likes fruitcake, nobody bakes them. But it’s always a treat to be somewhere they are served. Guess I need to learn to bake them myself.

Can we put cookie recipes here?
Or maybe desserts we bake for Christmas?

Being a global blog, thought I’d inject an idea for a biscuit (cookie as you colonials would say) recommendation

Scottish shortbread… Extra short.

In a land far, far away, many moons ago, a boss and friend of mine, God rest her soul, used to make Hello Dollies for all of us at Christmas. Great memories of a good friend gone way too soon.

They are delish!!! You will have to hide them.

https://www.onelovelylife.com/hello-dollies

So many good cookies but my grandmother used to make a fabulous gingerbread cookie with golden raisins and iced with a tangy lemony icing. She would hang them on the tree Christmas Eve and we’d be taking them off the tree for days afterwards to eat.

My favorite cookies.. Grandma’s..

..at the time I didn’t know they were to be Limited Editions.. I can’t get them anymore.. they were so full of sweet love..

Family recipe, Chocolate Bit Chewie bars. Made with dark chocolate chips, pecans and melted/toasted mini marshmallows on top. Great for breakfast with coffee too!

Mmmmmm, Divinity. Louisiana and Kentucky have good choices too

Chocolate Butterscotch Haystacksmy family has called them Chinese New Year Cookies for 50 years because of the chow mein noodles however we add miniature marshmallows and peanuts to the Chocolate Butterscotch Haystack recipe on the internet .Best Cookie Ever IMO

I used to be the Christmas baker in the family, but now that has been passed to my daughters. I used to make Pecan Tassies, Russian Tea Cakes (also called snowballs or Mexican wedding cake), Pecan or Walnut brittle, loved to take a double batch of chocolate chip cookie dough spread into a greased 9×13 baking dish which yielded Chocolate Chip Cookie Brownies for a fun and easy twist, and so many more (the desserts and breakfast breads too!). I used to bake for days and days around the holidays. But our all time tradition has not varied. Someone always makes Baby Jesus’ birthday cake using the “Waldorf Astoria Rose Cake” recipe from a friend of a friend of a friend that we’ve had in our family for 50-60 years. It’s an amazing recipe and nothing like the boxed red cakes.

S Dakota wins – Oreo and cream cheese baked cookies.

Good Lord! So many wonderful suggestions! As I am reading, licking my lips, I almost feel a sense of gluttony. haha.

Preacher cookies and next favorite Gingerbread men.

White Chocolate and Macadamia nuts. So good, they should be illegal!

Half moons soft and chewy with chocolate cream and vanilla cream frosting. Like grandma used to make.

At Christmas time, my mom made me something she called date pinwheel cookies and boy do I love them. My wife inherited the recipe but it takes so much prep she’s not keen to make them. But she made them this year! If you search you can easily find the recipe for them.

Springerle.