The Christmas/Holiday Cookie ThreadFollow

What's your favorite x-mas cookie?

What's your traditional x-mas cookie?

I had a bit of a stomach bug yesterday, so stayed home from work. In an attempt to try something new, I made these pinwheel cookies. They're good, but they took forever and mine aren't nearly as pretty as the ones in the picture.

I've been squishing out, and sprinkling spritzes since I grew big enough to pull myself up to the kitchen table. Fortunately I found a spritzing set identical to my mothers at a yard sale. They're probably my favorite to make and eat....and they're EASY. Other family standards include, peanut-butter kiss cookies, russian teacakes and cherry blinks (made with Wheaties).

I ship a lot of lots of baked and canned stuff to family in the midwest. I need a new durable, easy-to-make but yummy cookie....any suggestions?

Chocolate covered, peanut butter ricecrispy balls are the best "cookie" ever.

Mini pecan pies and raspberry & almond paste cookies get my vote.

Chocolate chip cookies for everything. There is nothing better than a warm chocolate chip cookie and a cold glass of milk.

I make a killer Nutella fudge crumble bar though.

While not strictly a Christmas cookie, Stroopwafels. I can't make them and I can't buy them anywhere around here so I have to order them, which I only do this time of year.

Russian teacakes and skillet cookies.

I like those rolled sugar cookies with icing. Can't be Christmas without those.

Locke -


3 1/2 cups whole wheat pastry flour (or unbleached all-purpose flour)
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
3/4 teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 cups peppermint bark, roughly chopped

Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.

Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

Makes 2 to 3 dozen medium-large cookies.

Found this online a year or two ago and have used it since. Delicious.

I think I'm going to have to try the Mexican chocolate cookies.

Try making the date pinwheel cookies with walnuts instead of the date filling. My mom made them that way for years and everyone in my family loves them.

I ask Paul to look for Pfeffernusse yesterday at the store, and he came home with some oatmeal cookies and told me I could put pepper on them :( I guess I need to break down and make my own if I ever want to enjoy them again.