Except for the glaze and sprinkles, these look like some Russian cookies we used to buy every winter from an import grocery. We've no longer been able to find them....I know we have a bottle of anise extract for some reason (I wonder why?), so maybe....

Very festive!

I'm sure I'd love these cookies--I'll have to whip up a batch!

We recently moved to New Mexico and I just had Biscochitos for the first time, they're the New Mexico state cookie. Super delicious--light, crispy with anise seeds for a kick of flavor. I thought I'd make some, until I looked up the recipe and found they had 2 CUPS OF LARD per batch--yikes!

I love anise -- recipe saved, thank you!!

Italian Christmas cookies are our favorites! I found a recipe on Mr. Food's website a few years ago that has oil instead of butter. I believe it's still on their website and simple to find. They are so simple to make, just stir it up with a wooden spoon, no mixer needed. I put way more icing on ours...HAHA! Oh and no anise, I wouldn't touch that with a ten foot pole. I use almond extract instead, but hey, others love it...use it if you like. These are such delicious cookies!!!!! I bake a big batch and freeze them. I ice them right out of the freezer just make enough for a few days. They taste like fresh made when you take them from the freezer.

I love them my family used to make them every year. I've only made them a few times; they never seem to come out like they did in NJ

Beautiful cookies but with anise, they would end up being decorations well into the Christmas Future!

ETA: Or maybe not. DH would probably eat them!

I’ve made these cookies several times and they come out very well. I can’t recall if I decreased the sugar in the cookie itself; I often do that. Of course with something like a cookie, the sugar is a structural component, so you have to be mindful. One thing I like about these is that a single cookie isn’t a huge calorie investment.

For those who dislike anise, I imagine you could use other flavorings.

I used to make “window” cookies but haven’t for a while. I do have a good recipe (somewhere) that I believe was in either the Boston Globe or the New York Times magazine. And they look really beautiful with deep red red current jelly. I used to cut out and save lots of these recipes from those magazines – – I mean the really good recipes.

I also used to make hazelnut biscotti and I’d first cut the hazelnuts in half and then roast them in a dry cast iron pan before folding them into the batter. Sometimes I would dip one side into bitter sweet chocolate.

Would someone please help me remember the name of those small shiny silver candy balls often put atop Christmas cookies? I used to just love the way they looked, but was always late Securing a supply.

Years ago I looked up the name and found out what they had in them. If I recall correctly I think there was silver (Ag) in them. Whatever I’ve read dissuaded me from buying and using them as beautiful as they are.

I tend to think those Christmas cookies look better than they taste. Or maybe there’s a lot of lousy bakers.

Other Christmas and holiday items I’ve made for gifts include toffee, peanut brittle, genuine old-fashioned popcorn balls with molasses and butter (no corn syrup,please), roasted red bell pepper pasta as well as spinach pasta (linguini?).

(Recognize these?)

Thanks, floral but that’s not it I just look it up finally. Vehicle dragees – – unusual name. Here is an old article from Epicurious. I remember reading about the guy who sued the people making the dragees and I think he was just an opportunistic twerp. I think if I had a cookie with dragees in it or on it I would eat it.

https://www.epicurious.com/archive/blogs/editor/2009/12/holiday-cookie-decorating-are-dragees-safe-to-eat.html

Old (10 year old) article.

Anpther article, 2017 https://www.today.com/food/silver-sprinkle-dragees-are-not-safe-eat-says-fda-t119913

I mean, I got three vacinations for covid-19, ate seafood, went grocery shopping…