I will be making about 8 or so different ones to give away. One will be CindyMac's oatmeal that everyone likes....I don't add the salt though.

Cooper, here you go.

Crispy Salted Oatmeal Cookies

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
1/2 teaspoon sea salt (like Maldon or fleur de sel for sprinkling on top)

1. Pre-heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and stir until well incorporated.

3. Roll into balls, then place on baking sheets about 2 ½ inches apart. Using fork gently press down each ball to about ¾-inch thickness. Sprinkle a few flakes of sea salt on each cookie. (optional)

4. Bake until cookies are golden brown, about 15 minutes. Transfer cookies to wire rack to cool.

Source: Nancy (Cooking Forum) ~ original recipe from Cooks Illustrated

Oklamoni, what are lukullus? I looked it up on line and came up with this!

I make molasses cookies for daughter, her favorite. My other daughter makes the best decorated sugar cookies, but she makes so many to sell, that I get unfrosted ones from her and other daughter and I decorate them together.

I've got a number of things to go to this year and am debating what to bring. But among my favorite cookies are the white choc chips with macadamia nut and cranberry...and the crinkle cookies...and the russian tea biscuits. Last year I made cheesecake brownies and got rave reviews...of course I can't find the same recipe on line this year!

CindyMac, thanks for the recipe!

My fav! Chewy, melt in your mouth.

CHOCOLATE WALNUT PUFFS

1 cup (6 ounce package) semi-sweet chocolate chips

2 egg whites, room temp

1/8 teaspoon salt

1/2 cup sugar

1/2 teaspoon vanilla

1/2 tablespoon white vinegar

3/4 cups chopped walnuts

Preheat oven to 350.

Line cookie sheet with parchment paper.

Melt chocolate over warm water.

Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up, then cool on rack.

Makes 36 cookies

I've made Chocolate Crinkles on and off over the years (my recipe includes 1 tsp cinnamon). Everyone begs for these; but because they're not my favorite, I don't bake them very often. All our family live in L.A. (or at least converge there for the holidays), so I'm usually seen with a massive carry-on bag toting hundreds of cookies. TSA is always simultaneously curious and amused. Butter + sugar is VERY heavy! :)

I always appreciate a new cookie/bar recipe. Thank you ladies who posted their favorite recipe.

Annie, it is such an artery clogging old time Christmas favorite of mine... I snapped a picture of the recipe:

There is the German ingredients on the left, and the American on the right. Palmin (from back in the 70's) is coconut grease, very hard, in the fridge section.

I take it schokolade is chocolate? What's oblaten? Cookie sheet?

My arteries are clogging just reading it! But it sounds delish!

Yes it is. The Oblaten are kind of paper looking things that are edible. They are often under Lebkuchen (ginger bread)

Javi has to post some pictures of her cookies. I saw them in another forum and they are art. All modest about it, but I could watch YouTube videos on decorating for a month and they would not look half as good. Chances are, after the third one I would just dump them in chocolate and call it a day.

Iris, do you have a Trader Joe's in your area? Stopped by there today and they sell Oregon hazelnuts for $6.99 a pound. They also have raw CA almonds for $4.99 a pound.

There is one a good half hour from here. I have never been, but will check it out when I need them again.

Oh how I wish I could! My mother used to make at least 12 varieties and they were all fabulous. I used to make about 4-6. But I can no longer do this due to health/back products. I hate that SO much....

No, probably not. I am making someone's pecan pie bars they posted around Thanksgiving for our after dinner dessert on Christmas. I usually make Scandinavian almond bars. They're delicious but I just don't feel like making them. Maybe my daughter will make some. I bought her the cookie cookbook that I got the original recipe from years ago. Found it on Amazon and gave it to her one Christmas.

I'm going to make a bunch this weekend for co-workers and neighbors. I'm excited! I will probably make 6-8 different kinds.

Ah yes...in Slovak we call it oblátky...we used to eat it with a little honey at the start of xmas eve dinner. It's unleavened bread. Like the wafers used in communion only they're rectangular and larger.

I've decided for 2 of the parties to make Oreo cookie balls. The recipe makes 4 dozen, so I'll make half batches for each gig as they are several days apart. Yum!

At this very moment, potato chip cookies.

Per dear OP's request (cuz she' such a faithful Butterfly Garden buddy), the cookies I'll NOT be making this year -- just some minimalist, less-is-more fare. :)

Oh my gosh, Javiwa, those look so gorgeous! Bet they taste really good too. Would you share your recipe? My gingerbread cookie recipe is in my German recipe book, and I really can't get all the ingredients.

Moni

I am just gonna say that I think in order to post what you are making, a recipe must be included.

I mean seriously, oreo balls, potato chip cookies? how can I go on with the rest of my obligations for the day without knowing the recipe!!!???

Oreo cookie balls...lots of versions on line: https://www.allrecipes.com/recipe/229415/oreo-cookie-balls/

Guilty as charged, salonva! :) For my part, I didn't think anyone needed just one more ginger cookie variety.

Moni: You will absolutely laugh when you see my recipe (which I'll post as a pdf -- if anyone wants/needs a Word/doc version, let me know). Last year, I realized I lost a decades-old Ginger Bears recipe from Bon Appetit magazine, so posted a plea for any GWers who might still have a copy. Someone posted something very close (requirements were it needed to be shortbread-y and crisp, and not overly spiced), but it had a good deal of molasses in it. I just didn't recall the original had any molasses at all. Since I was just testing the recipe, I made a 1/4 batch to start. After I made a few 1/4 batches, tinkering with each one to get the right consistency and flavor, it was quite the math to scale everything back up to a full batch. This explains my very odd amounts in my recipe. :)

They were big hits...just perfect: crisp enough with a lightly spiced/molasses flavor. I quickly went through and 'undid' my shorthand notes-to-self. If anyone sees anything weird, just let me know and I'll clarify. Enjoy!

Reminder #1: Don't watch Great British Baking Show in the late evening when one is hungry -- this has often not ended well for me; and, yet, I don't learn.

Reminder #2: Don't look up Oreo Cookie Ball recipes in the a.m. before one's had breakfast! Good thing I don't have Oreos in the pantry right now. ;)

Sure thing, Moni -- in case you don't want your email address out there, feel free to delete from your post. I've noted it, and recipe is on the way!

Thanks! deleted. It's not my "regular" address anyway.. just the one I use for signing up for stuff. :)

OK - recipe should have arrived by now. Hope I took down the correct addy.

ETA: check your spam in case it ended up there.

Nana's Spritz Cookies. Only use really good butter, I use Kerrygold or Finlandia.

We've made four batches of pfeffernüsse, with another four batches of dough waiting in the fridge. They are behind schedule--should have been made by Thanksgiving and allowed to mellow. My recipe is very different than the one AAA posted--no candied fruit of lemon zest. After Casey (soleiul_mongrel) commented that my recipe didn't seem very peppery, I stepped up the spices this year, and the kids haven't commented.

The last couple of years I've made reindeer tongues. Instead of cutting the logs of pfeffernüsse dough into bite size pieces, I put 16" logs on cooky sheets and bake. They have a rough texture and look like tongues. 11yr old GS has asked if I've made them yet--I hide them for Christmas stockings.

javiwa, thanks for posting the recipe. Can butter or coconut oil be used for the shortening? ? ? ?

Ali: Since I walked this backwards from an original recipe (not mine), I tried to retain the same types of fats. The cookies require unsalted butter plus shortening, so I'm guessing there was a reason for this. (That said, go for it! I'd try a half batch, to start.) If room temp coconut oil is the same consistency as shortening, I'd definitely give coconut oil a try. I just don't keep CO around.

Nope, not this year.

The community is having a cookie bake swap, where one brings 30 cookies of one type, and leaves with 30 other unknown cookies. Since I either dislike or can't eat the following: jams, jellies, fake sugars, tree nuts (some are allergies), overly sweetened things and so forth, I've opted out of participating on that one.

I am participating in the gift swap exchange, however. Still trying to consider a good swap gift that someone from either gender would likely appreciate (without it being a sweet of some sort, since that's what I'm hoping I won't get... but whatever it is, I'll appreciate the thought.)

Reindeer tongues... I'm afraid I'd be really happy with these as actual food items rather than what I suspect is meant to be a dessert... (Ducking out....)

I have quite a list that I'm making: Chocolate Peanut Butter Cup, Salted Butter Chocolate Chunk Shortbread, Confetti Cookies, Brownie Cookies, Russian Tea Cakes, Homemade Oreos, Crispy Salted Oatmeal White Chocolate, Chocolate Toffee, Eggnog Snickerdoodles, Jam Thumbprints, Cream Cheese Brandy Cherry Balls, Samoa Bars, Gooey Oat Bars, Salted Brown Butter Crispy Treats, Chai Sables.

I have a busy weekend planned! I'm going to freeze all the dough and bake them up on Thursday for delivery next Friday.

Boy they all sound tasty. Especially Eggnog Snickerdoodles.

Chi, I wish I was on your delivery list. :)

If you were nearby I'd share! I suspect I'm going to get overwhelmed and heavily edit the list as I actually start making them. I should have started earlier :)

Oh, I am so sorry... I did reply to your email... :) Thanks again.

I always have ingredients left over from my Christmas baking and usually end up throwing them out e.g. dessicated coconut and glacé cherries since I don’t usually use them. I found this great recipe that used up all my leftover coconut and glacé cherries - very easy and really good!

https://www.chatelaine.com/recipe/snack/dream-squares/

Off topic.....but has anyone made lemon rosemary cookies? I saw a recipe on a thread and think I will give them a try.

I have not. But I was going to ask what you think went wrong with my lemon pretzels this year. I never got them in the nice pretzel shape as the picture from the recipe anyways, but this time they totally lost the shape while baking. They still taste great. Only thing I did different this year (that I can think of, but I have been busy and distracted) is that I didn’t have the dough in the refrigerater as long. Could this be it?

Iris, that would be my guess or maybe a tad more flour .... a tbsp?

Oh well. At least the taste is the same as usual. Husband swiped one about every time he walked by. Hope I will find the time to bake something else for company. Have to look up the Eggnog snickerdoodles. They are still stuck in my head.

Lemon Rosemary cookies are my favorite! Really different, and very addictive! Does your recipe use some cornmeal?

Hounds, no cornmeal. The recipe was posted by Glenda in her cookie thread from 2010...IIRC.

An eggnog snickerdoodle recipe came across my radar recently, and I've added it to my 'try' list. Unique ingredients not in my standard snickerdoodles: butter + oil combo, AP flour + bread flour comb, and rum extract (which I've only ever used once in my life). I thought I was done baking, but may need to hit the grocery store and fire up the oven! :) Chi: does this ^^^ sound similar to your recipe?

Iris: I bet your pretzels are delicious and will still be a hit!

Ava & Hounds: I love lemon ANYTHING and am intrigued by the Lemon Rosemary; will need to leave for post-holiday experimentation.

I found the Eggnog Snickerdoodles on the cooking forum years ago. I made them last night and they were very good! I couldn't find Brandy extract so I just used cognac instead. I also added a little bit of cinnamon.

Eggnog Snickerdoodles

2 3/4c flour
1 1/2c sugar
1 c butter, softened
2 eggs
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/2 tsp brandy extract
1/2 tsp rum extract
1/8 tsp nutmeg

Sugar mix:

1/4c sugar
1tsp nutmeg

Mix butter and sugar. Add eggs and beat. Add flour, cream of tartar brandy and rum extract, salt, soda and nutmeg. Mix well. Chill. Shape into 1 tsp sized balls. Roll in sugar mix.

Bake 8-10 minutes at 350° or until cookies are lightly browned.

Yields 2 dozen. Recipe easily doubles with no problem.

Not so much a "Christmas cookie
but I made these for my neighbor as a Christmas gift. They are wonderful!

Best peanut butter cookie period.