Thank you all so much, what a wealth of information in this thread! I have carefully read every comment and will begin to strategize my holiday baking soon. I like the idea of doing test runs of my favorite cookies to see how they freeze and also freezing them individually. We have a basement freezer, so I should have the room. I also might try freezing some portioned cookie dough and see how that works out too.

We have a dollar store a town away and if they have inexpensive plastic or tin platters, that would be wonderful. The craft boxes shown above make such a pretty presentation as well...so many great ideas!

Just an FYI...I've bought the kraft boxes at Michael's, but Amazon has some better deals.

Another container idea are just plain silver buckets. Target sometimes has them in that "dollar" section at the front of the store. Michael's has them, and Amazon is another good source. Again, dress it up with cello and ribbon.

Speaking of Christmas cookies, does anyone make Rainbow cookies? They are Italian, layers of pink, green and white, contain almond paste and iced in chocolate. I have always loved them but never made them. I have saved multiple recipes on Pinterest. I may finally make them this year.

Marilyn, I haven't but those are so pretty!

One year I made these checkerboard cookies. The recipe (and this photo) was from Martha Stewart. They were easy and fun but took a little time to make.

I make these molasses cookies every year. It's a Silver Palate recipe and they're so good. They bake up round, flat and are kind of plain, so I add dots of royal icing to the edges to dress them up a bit. This is an old pic I took when I used to use Photobucket to post. Long time ago!

I am one of those crazy people doing all my baking the night before. Lol.

Remember, when packaging, to store crisp cookies and soft cookies separately or the crisp ones get soggy.

I like to freeze them all on cookie sheets individually and then put them in a ziplock bag with reheating directions on it, if need be, for the savories

I have put together home baked gift plates or boxes every year for friends and neighbors for decades. But it's not happening this year. If I am not supposed to be within 6 feet of people outside my immediate family why would I risk getting them ill with home made food? Funny how we tend to be rather individually selective when we define risk as it pertains to our personal lives. When I finished my riding challenge, my first wish was to bake something to celebrate with my ranch family for their support and encouragement. But I immediately thought better of it.

I've found snickerdoodles to be very popular. I make big batches of the dough and break it into smaller pieces to freeze. When I want to make some, I put some in the fridge. You don't want the dough to be too soft before you make it. I make the balls and my kids help by rolling them in cinnamon sugar and putting them on the cookie sheet.

I've had good luck with getting deals on decorative boxes and plates at places like Tuesday Morning, World Market, Homegoods. I have a roll of gift basket cellophane and some decorative ribbon I use when I do decorative plates. Since I already have everything except for the boxes or plates it's usually very cheap to do and looks quite nice.

My mother's good friend had a German mother who loved to bake Christmas cookies. The platter of cookies she would give to us was amazing. You want to have some cookies on the platter that are unique in appearance. Frosted sugar cookies provide that, as do Springerles, and Spritz cookies. Spritz are a delicate, cookie press butter cookie and would not mail well. I love to make the shape that looks like a little wreath and pop a half candied cherry in its center. Springerles require a special rolling pin that makes a picture on the top of each cookie. These are typically made weeks ahead and are traditionally served as a hard, dry cookie, but I love them fresh from the oven too.

Biscotti is great and freezes well. At Christmas, I like chocolate peppermint and traditional.

For those of you who freeze the dough balls, do you thaw the dough before baking or bake frozen? I have a recollection of not having much success trying to bake them frozen although I know others do. Also, do you think the dough could be frozen “bulk”, thawed, scooped/portioned and then baked? Any safety or quality issues thawing the dough before baking? Thanks.

I freeze my dough in bulk. I thaw, portion and then bake.

The temperature of the dough balls is important. You want warm enough to spread but not butter melty warm, which will have the dough running all over before it has a chance to set. This is why liquid oil does work for so many cookies. Margarine and shortening melt at higher temperatures than butter, so are more tolerant of warm kitchens than butter. For a general rule which should work with any recipe, aim to thaw to “chilled” rather than room temp.

When I use to bake cookies for Christmas I'd start about two weeks before--bake and frost and put in tin cans and put in the cold place and just make my plate platers-they were always good and no problems with frostings.

I usually start right after Thanksgiving and do a batch every day or two. I usually make about 8-9 different kinds making sure to have a nice mix of chocolate, spice and fruit varieties. I always do a batch of sugar cookie cut outs as well with royal icing. Make the investment in a graduated rolling pin as it makes the rolling of dough a breeze and each cookie cut out will be exactly the same size. Royal icing freezes very well. To me it’s not as tasty as a buttercream but makes for a nice looking cookie. Can’t decide if I will bake this year as my bloodwork for cholesterol came back elevated. Yes the dollar store is the best place for tins and plates. Shop early as their best stuff sells quickly

So many great tips and delicious looking treats, thank you all so much!

I do have a wood rolling pin that I love, that I purchased many, many years ago. It has pairs of wooden rings of various diameters that are placed on the ends, between the pin and the handles...this ensures all my cut-out cookies are the same thickness! I usually cut my sugar cookies at 3/8" thickness.

I've not seen my rolling pin available for purchase for at least five years, but a google search lead me to this one which is very similar (except these rings do not seem to be interchangeable?).

https://www.thecookiecountess.com/products/the-cookie-countess-precision-rolling-pin-3-8

I do thaw the dough balls before baking, and I have frozen sugar cookie dough in a "hunk" and thawed and rolled later. I've also frozen the "slice and bake" cookies in rolls, those pink maraschino shortbread cookies on the platter above were frozen in rolls and sliced while still partially thawed, they don't "smush" down as much when slicing.

When I do bake ahead I make sure I store each type of cookie by itself. I tried making plates a day or two ahead of time but mint or peanut butter makes everything on the plate taste like those flavors. Some people don't mind or don't notice, but I do.

Annie

Chloe, I am in awe at the precision of your tiny dots of royal icing.

Thanks, cloudy_christine! Dots are pretty easy once you get started. I make the cookies year round and leave them plain. The dots are only there for Christmas.

These are a square that I make. They are great! You may not think so, but they do freeze very well, but do need to be refrigerated after they’re put out.

Pineapple nut bars

Preheat oven to 350

Base:

1 cup flour

½ cup sugar

½ cup butter

Combine flour and sugar. Cut in butter until crumbly. Press into ungreased 9x9 pan . Bake for 10 minutes.

Filling:

1 pkg cream cheese, softened

2 tbsp sugar

2 tbsp milk

1 tsp. vanilla

1 egg

8 ox. Crushed pineapple, well drained – 1 14 oz can

Beat together all but pineapple. Stir in pineapple and spread over base.

Topping:

1 cup coconut (sweetened long thread or fancy)

½ cup sliced almonds

1 tbsp. butter, melted

Toss together coconut, nuts and butter. Sprinkle over filling. Bake another 18-20 minutes, until coconut is lightly toasted. Cool completely.

Glaze:

½ cup icing sugar

½ tsp. rum extract

3 – 4 tsp. milk

Combine sugar, extract and milk, adding enough milk til drizzling consistently. Drizzle over. Rerigerate. Refrigerate any leftovers.

Annie, I will probably eat most of them if I make them too.

I forgot, I also used to make sugar cookie cut outs that I iced. I used the recipe from the Betty Crocker cookbook. I guess I was a cookie snob. The only cookies I liked were homemade. I am not so picky now.....I will eat store bought sometimes. I don't like Girl Scout cookies tho. I don't get why anyone thinks they are good.

I like Biscotti but have never made it.

I learned a great tip for roll out cookies years ago. Roll your dough out between two sheets of parchment or wax paper immediately after mixing, while the dough is soft. Refrigerate, stacked on cookie sheets for the specified time before cutting or freeze the sheets for later use. My husband also made me 4 strips of sealed wood, two @ 1/4" and two @ 1/8", which I use as guides for my rolling pin so I get perfectly even thickness when rolling out the dough.

Just wanted to add if it hasn't already been said, if you freeze cookies that need to iced or rolled in powdered sugar, freeze them nude and then take them out of the freezer as needed and ice them or powder sugar them before you are ready to eat them. I make a lot of cookies and just freeze them as soon as they cool and as we need them, I just take them out to thaw, they take no time at all to thaw out. I make an Italian Christmas cookie all the time and just ice them as soon as I take them from the freezer, they don't even need to thaw first. Pretty much same as rolled in powdered sugar cookies, really no need to have them thaw because they thaw so quickly. These recipes are staples at our house, I cut the Italian Christmas cookie recipe in half...it makes a lot!

Russian Tea Cakes

Italian Christmas cookies

This is the rolling pin I use to roll out my sugar cookies and gingerbread men...it makes it so easy to get the same thickness of dough every time! The rings are removable so it can also be used like a regular pin with handles. I bought it off Amazon many years ago, but when I tried to buy one for my sister-in-law, it was no longer available.

lovemycorgi, our daughter has those rings.

Your mention of gingerbread men made me think of this. I squeeze little balls of dough with my garlic press to make "hair" for gingerbread people cookies. Works great for straight or curly hair.

Another cookie I used to make for cookie platters was called Brown Sugar Pecan Hearts. I no longer have the recipe for them but it wouldn't be hard to find a similar. They were made with a cookie press, the heart disc, and a pecan half pressed on top before baking them.

I made a few cookies last year just for us. I made whipped shortbread from a recipe I found on Pinterest. I also made several batches of Pecan Meltaways to take to a get together and for Jody's friends. I used to make cookies all the time...but if they are around, I can't leave them alone.

Can the whipped shortbread batter be used with a cookie press?

I’ve never tried that as I don’t have one. I use a piping bag with a large star tip and I always use a half cherry for garnish. I just checked the original recipe and somebody asked about using a press. The answer from the author was that yes, that would work. They did recommend chilling the pressed dough for about 10-15 minutes before baking.

Thank you for the input! I will add this recipe to my baking list. :)

https://www.bestofbridge.com/whipped-shortbread/

That is the link to my recipe. Use only butter, never margarine (super yuck)

I only use butter. :) I also use gluten free flour that I buy at Costco - it has never failed me on any of my cookies, and nobody believes me when I say my cookies are gluten-free. :)

Coming back to this post - I made the whipped shortbread cookies and they were pretty much a disaster. They tasted fine, but they crumbled to dust at the slightest touch. So I googled and found other recipes for them, and will try again.

Sorry to hear about the shortbread not turning out for you. I’ve been making that recipe for years. It is a delicate cookie but I’ve never had it to be a problem.

Mama Goose, would you mind sharing your Pfeffernűsse recipe? That is my favorite cookie but I have never tried making them.

Marilyn, rainbow cookies are easy to make if you grate the almond paste. Yes, you will eat them all if you are anything like me :)

What's good recipe for rainbow cookies? I love almond paste.

Marilyn_C I made the rainbow cookies for the first time last year, they were good. Not really hard to do either, from what I remember anyway. Here is the recipe I used Italian Rainbow Cookies

I use this Rainbow Cookie recipe. I grate the almond paste and add a little almond extract. They are yummy. They remind me of my childhood in NY.

Rainbow Cookies

Taste of home

48 ServingsPrep: 50 min. + chilling Bake: 10 min. + cooling

Ingredients

• 1 can (8 ounces) almond paste

• 1 cup butter, softened

• 1 cup sugar

• 4 eggs, separated

• 2 cups all-purpose flour

• 6 to 8 drops red food coloring

• 6 to 8 drops green food coloring

• 1/4 cup seedless red raspberry jam

• 1/4 cup apricot jam

• 1 cup (6 ounces) semisweet chocolate chips

Directions

• Grease the bottoms of three matching 13-in. x 9-in. baking pans (or

• reuse one pan). Line the pans with waxed paper; grease the paper.

•

• Place almond paste in a large bowl; break up with a fork. Cream with

• butter, sugar and egg yolks until light, fluffy and smooth. Stir in

• flour. In another bowl, beat egg whites until soft peaks form. Fold

• into dough, mixing until thoroughly blended.

•

• Divide dough into three portions (about 1-1/3 cups each). Color one

• portion with red food coloring and one with green; leave the

• remaining portion uncolored. Spread each portion into the prepared

• pans. Bake at 350° for 10-12 minutes or until edges are light

• golden brown.

•

• Invert onto wire racks; remove waxed paper. Place another wire rack

• on top and turn over. Cool completely.

•

• Place green layer on a large piece of plastic wrap. Spread evenly

• with raspberry jam. Top with uncolored layer and spread with apricot

• jam. Top with pink layer. Bring plastic wrap over layers. Slide onto

• a baking sheet and set a cutting board or heavy, flat pan on top to

• compress layers. Refrigerate overnight.

•

• The next day, melt chocolate in a double boiler. Spread over top

• layer; allow to harden. With a sharp knife, trim edges. Cut into

• 1/2-in. strips across the width; then cut each strip into 4-5

• pieces. Store in airtight containers. Yield: about 8 dozen.

Notes from the internet searches

Most everyone says to add about ¾ teaspoon almond extract to the dough and to cut before completely cool to keep the chocolate from cracking too much. Some add yellow dye to the plain layer. Grate the almond paste.

Thanks for those rainbow cookie recipes, Joann and Joan.

cc, I use this one, and I use my own homemade raspberry jam, but the other layer is usually peach instead of apricot because I don't grow apricots, LOL.

Italian Rainbow Cookies

4 large eggs

1 cup sugar

3-1/2 ounces almond paste, cut into small pieces

1 cup all-purpose flour

1 cup butter, melted and cooled

1/2 teaspoon salt

1/2 teaspoon almond extract

6 to 8 drops red food coloring

6 to 8 drops green food coloring

1/4 cup seedless raspberry jam

1/4 cup apricot jam

GLAZE:

1 cup semisweet chocolate chips

1 teaspoon shortening

Preheat oven to 375°. In a large bowl, beat eggs and sugar 2-3 minutes or until thick and lemon-colored. Gradually add almond paste; mix well. Gradually add flour, butter, salt and extract.

Divide batter into thirds. Tint one portion red and one portion green; leave remaining portion plain. Spread one portion into each of three well-greased 11x7-in. baking dishes.

Bake 7-11 minutes or until a toothpick inserted in center comes out clean and edges begins to brown. Cool 10 minutes before removing from pans to wire racks to cool completely.

Place red layer on waxed paper; spread with 2 tablespoons jam. Top with plain layer and remaining jam. Add green layer; press down gently.

For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate 20 minutes or until set. Turn over; spread remaining glaze over red layer. Refrigerate 20 minutes or until set.

With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.

Have fun!

Annie

Thanks, Annie! I do have my own homemade apricot jam, so I really have to try these. I'm guessing no one freezes them? Or if you did, you do the chocolate later. And, am I the only person who does not have three identical rectangular pans? They sound so delicious and look so pretty.

I don’t have 3 pans either. I just bake off each color one at a time. I have not tried freezing them yet so I am curious too. My favorite cookie that I freeze as ready to bake dough balls is Annie’s molasses ginger cookies. I think that is what they are called. LOL

I had some disposable pans that we use for grilling, so I used three of those, they were not exactly 9x13, but close.

I don't freeze them because they don't seem to get stale as quickly as some of my other cookies. I only make a small batch as I'm the one who seems to like them the most, but I wouldn't hesitate to freeze them without the chocolate frosting. I think freezing and thawing would make the chocolate "bloom" and although it would still taste good it wouldn't be as pretty.

For whatever reason I've found that they are better after they "age" for a day or so.

Annie

I make Marilyn's Pecan Meltaways every year; I often make notes on a recipe and this one says "best of this type". I also have to make Marlen's Chubby Hubby cookies every year.......I have a SIL who practically demands them!

All these years later and Annie’s Chewy Molasses are still my favorite. Well maybe they are in a tie with Rainbow cookies but so easy to bake off one tray at a time. I am sure I eat much less that way. LOL

Aw, Joan, thanks for that vote of confidence. The Chewy Molasses are my husband's favorite too, and one of the son in laws says they are better than his Grandma's. (Shhh, don't tell!) It always makes me smile when one of Grandma's old recipes gets resurrected, I'm sure she would marvel at the magic of the internet and how her recipes get shared far and wide, LOL.

That recipe is a very old one, one that my own Grandmother made when I was a child, so it has some very good memories. I was making them with Grandma when I was very small, I remember standing on a chair at the counter with my very own apron made out of an old dish towel, and rolling balls of dough in the sugar.

Merry Christmas!

Annie

I'm giving cookies to my older son's middle school teachers along with a packet of hot cocoa mix and a cute, reusable cup. I found some great options for packaging the cookies at World Market this year.

You are all so energetic, baking all these nice cookies. I don't make cookies anymore for Christmas. If they want cookies they have to make them or buy them! There are so many good ones. I did hear my youngest say she was planning on making sugar cookies, buckeyes and puppy chow.

Sue

I love russian tea cakes, but I'm thinking I love chocolate too. Do you think I could add a little cocoa powder to the recipe? Should I cut back on the flour by the same amount?