What is/are your favorite Christmas cookies? Mine is kolacky with apricot or nut mixture. What is your's?
= new reply since forum marked as read
I am partial to buttery cookies, peppermint/almond chocolate chip ones, spicy ginger ones, and sugar cookies with candied peel.
square, add the nut mixture or apricots preserves in the center and out into the two diagonal sides of the pastry square and then bring the other two diagonal sides together and pinch in the center. I have to look it up every year. as I forget. They are spelled differently but I like the cream cheese dough the best.
watched and eventually learned from just watching. I made them for my wedding together with stuffed cabbage and nut rolls and apricot rolls. They were made from watching--never a recipe. I looked on the internet and there are recipes for kolachy. I don't know how to post links. But find the one with cream cheese added to the dough.
real name for them. Enjoy.
Were great. Thank you for the memories.
your link to check them out.
had the Mexican hot chocolate cookies. They sound great.
sugar. I also agree with the having more energy when my son was younger. We would have an open open house preChristmas for friends and teachers and a Christmas party. All food was made by me and I was working and taking care of my son while my husband was traveling for work two weeks a month, every month. Energy level was so high. Not so more.
😂
Italian Butter Cookies
Buttery and creamy, with hints of vanilla and almond,
these melt in your mouth morsels are indisputably delicious!
PREP: 20 Minutes
BAKE: 8 Minutes
YIELD: Depends on the cookie press disc used
INGREDIENTS
1 cup unsalted butter
3/4 cup granulated sugar
1 extra large egg
*1 teaspoon almond extract
*1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
Chocolate chips
Sprinkling sugars
Food colors, for tinting, if desired
*Ed. These are
In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and sugar on medium for five
minutes, until light and fluffy. Scrape down the sides of the
bowl, and with the mixer on low, add the egg, and then the
two extracts.
Sift the flour and the salt together. With the mixer on
low, add the flour mixture to the butter mixture slowly,
scraping down the sides of the bowl several times, until a
soft dough forms.
If you wish to divide the dough and use tints, you may do
so at this point. Fit a cookie press with your desired tip, and
with one chocolate chip pressed into the center. The dough
press is best when slightly chilled but not hard. If using
sprinkling sugars, decorate at will. Press the cookies about
two inches apart onto the parchment lined sheets and chill
the cookies for fifteen minutes.
Preheat the oven to 375° F. Place one oven rack in the center
of the oven. Bake the cookies one tray at a time in the center
of the oven for eight minutes, rotating the baking sheet
halfway through. Watch the cookies closely; they should
not brown but remain pale and soft.
Remove the baking sheets to wire cooling racks and cool
for ten minutes; remove the cookies to cooling racks to cool
completely. Store the cookies in the refrigerator in a very
airtight container between layers of waxed paper. Allow the
cookies to come to room temperature before serving
NOTES:
Butter cookies are very delicate; they absorb strong aromas.
When baking, I make sure the ovenis very clean. When
cooling the cookies, I make sure there is nothing else out in the
kitchen. I only store in very clean plastic containers, or fresh
new resealable bags. I don’t usually tint my cookies; I leave
them plain. When using a cookie press with a tip, I prefer to
use the floret or the daisy for a classic look.
From "The Cookie King"
https://www.goodreads.com/book/show/29996003-the-cookie-king
in cooking or self taught? You are a wonder in the kitchen.
in kitchens on and off, (interspersed between music and nursing)
Uhh prep, line cook, dishwasher, pastry cook culminating as a private chef fixing
lunches for ~30 people 5x a week 
Always looking for new cookies to try.
be a blessing to you.
sharing your selections. and enjoy.
When my son and daughter were in high school, a couple decades ago, I was just worn out from making all the different kinds of Christmas cookies. So I asked them what their favorite cookie was, hoping to cut back on the kinds of cookies. They both said their favorite was those cookies with the snowman shape inside. Yup, they loved the slice and bake sugar cookies, the ones in the tube, with the snowman or Xmas tree food-dye painting inside. That took me down a peg as an imagined wonderful baker! But it did simplify cookie making! 
So, take it easy!
(slice) them
I can relate. I used to knock myself out making all different kinds of cookies for Christmas when my boys were small. At least 8 or 10 different kinds. I had so many I gave them away as gifts too. Everyone seemed to like them. One time my husband (who isn’t really into sweets anyway) took one look at my cookie tray and said, “You never make anything I like”.
almond biscochito with a cup of tea.
made one. Thank you again.
In years past I used to start in October and make dozens of Christmas cookies for my family and to give away as gifts. Mostly when my boys were children. I just don’t have it in me anymore. I make several kinds now and that’s it. My husband isn’t into sweets so if they’re in the house I end up eating them - I love cookies but I don’t need to be eating so many! Last couple years I ordered a tray of baklava from a local Mediterranean deli for Christmas and everyone seemed to like that just as much as the homemade cookies I used to slave over.
I always did like to make Russian teacakes, peanut butter blossoms, and chocolate fudge. My fudge recipe is the same one we learned in 7th grade cooking class! Your Kolachi too.
They were coated with crushed walnuts, and each cookie had a dab of homemade raspberry jam atop. Awesomely delicious!
plastic container and pass it around the room . Each child would shake up and down 20 times. I would occasionally check it . Most it would become butter by the time the last student got it. Would serve the class their 'churned" butter with cornbread.