Category Archives: Christmas cookies

Double Gingersnaps

By Ginger | Published: December 5, 2010

These are gingery and crunchy—just like good gingersnaps should be. They keep well, too, making them great for baking in advance and freezing or for mailing.

Also posted in Cookie exchange recipes, Drop cookies, Molasses spice | Leave a comment

Linzer Bars

By Ginger | Published: July 22, 2009

Both gooey and elegant, with their jewel-like filling, Linzer Bars make an ideal cookie for the holidays—or any time of year.

Also posted in Bar cookies and squares, Filled cookies | Leave a comment

Chocolate-tipped Almond Crescents

By Barbara Grunes | Published: July 22, 2008

Almond crescents are a traditional holiday favorite in much of Europe, but these cookies taste good anytime of year. For an extra special touch, dip them in chocolate.

Also posted in Shaped, molded and pressed cookies | Tagged , | Leave a comment

Fern Taylor’s Ribbon Cookies

By Ginger | Published: July 22, 2008

Every year Mrs. Taylor makes dozens and dozens of Christmas cookies in assorted fancy shapes, and every year her daughter’s friends eat way too many of them. We especially like these pretty pastel ribbons, which are good all year long.

Also posted in Refrigerator cookies | Leave a comment

Cherry Christmas Slices

By Ginger | Published: July 22, 2008

Print Cherry Christmas Slices Yield: 72 cookies Ingredients1 cup maraschino or candied cherries, coarsely chopped2 tablespoons cherry brandy (kirschwasser) or liqueur (optional)1 cup (2 sticks) unsalted butter, at room temperature3 ounces cream cheese, at room temperature1 cup sugar1/2 teaspoon almond extract2 1/3 cups all-purpose flour(2 cups if omitting the brandy)Plenty of green decorating sugarInstructionsPlace chopped [...]

Also posted in Refrigerator cookies | Leave a comment

Chocolate Mint Squares

By Ginger | Published: July 22, 2008

Print Chocolate Mint Squares Yield: 48 bars Ingredients Crust: 1 (9-ounce) package dark chocolate wafer cookies, finely crushed (about 2 1/3 cups crumbs) 1/2 cup melted unsalted butter 1 egg yolk Filling: 1/2 cup unsalted butter, melted 2 1/2 cups confectioners’ sugar 1 1/2 teaspoons peppermint extract 1 1/4 teaspoons vanilla extract 1 to 2 [...]

Also posted in Bar cookies and squares | Tagged | Leave a comment

Toffee Squares

By Ginger | Published: July 22, 2008

Toffee bars are an essential part of Ginger’s Christmas cookie collection. They’re easy to make, they taste great, they look good, and everyone loves them.

Also posted in Bar cookies and squares | Leave a comment

Viennese Marbled Hussar Cookies

By Ginger | Published: July 22, 2008

Marbled with chocolate and vanilla batters and filled with jam, these cookies represent the best of the Viennese pastry tradition.

Also posted in Filled cookies, Shaped, molded and pressed cookies | Leave a comment

Whole Wheat Viennese Vanilla Crescents

By Ginger | Published: July 22, 2008

These famous melt-in-the-mouth German-Austrian cookies are usually made with white flour, so we were intrigued when we ran across a German recipe for whole wheat crescents. The whole wheat flour gives the cookies a deeper, nuttier flavor. If it matters, they’re also higher in fiber than usual. These cookies must sit for at least 10 days to allow the flavor of the vanilla to develop. They’re worth the wait.

Also posted in Shaped, molded and pressed cookies | Leave a comment

Lebkuchen Diamonds

By Barbara Grunes | Published: July 22, 2008

Lebkuchen is a German honey cookie that is
traditionally served at Christmas. But
you can cut the dough in heart shapes for Valentine’s Day, or use an oval
cutter for Easter egg-shaped cookies.

Also posted in Rolled and cutout cookies | Leave a comment

  • NEW! Get a collection of our favorite chocolate cookie recipes for the Kindle


    Our collection of favorite Christmas cookie recipes (good anytime of year) for the Kindle or the NOOK.

    Now in print! Recipes and tips for cookie exchangers



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