Does Your Family Make Any Unique Christmas Cookies?

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gardenswithkids

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It’s Christmas cookie making time! :dancing:

We make the traditional sugar cookies, Russian Tea Cakes and several others, but I’m interested in branching out and trying something new and different this year. Does anyone have any cookie recipes they’d like to share here?
 
Stained glass windows! Cut out sugar cookies and place on a foil-lined cookie sheet. I like to use a large Christmas tree shape, then cut out circles (like ornaments) with a small circle cutter and fill with crushed hard candy. Bake according to recipe. Let cool on the foil lined pan. When you lift the cookies, the melted candy looks like stained glass! This is fun at Valentine’s Day, too. Cut out heart shapes from round cookies (or hearts within a heart) and fill with red candy. I like to use Jolly Ranchers and Lifesavers for the best colors!
 
My Grandma used to make Šližikai every year and I would help her. They’re Lithuanian poppy seed biscuits that are traditionally served with a poppy seed milk on Christmas Eve. But we usually would just munch on them as a snack over the Christmas period.

This year was the first time I made them myself. This is not my batch, but this is what they usually look like:

http://rasosreceptai.com/wp-content/uploads/2013/04/kuciukai.jpg

Every year I always make gingerbread. I am making Lebkuchen this year. 🙂
 
EasterJoy said:
“X” Cookies are from a guest of Julia Child; they are a traditional Italian cookie. Think Fig Newton, only with orange and chocolate. You roll the filling into the cookie dough, then split and spread to make an “X”, so they take some time. They are really good, though, and definitely unusual. The shape indicates a Greek Chi, for Christ:

cookingwiththemasters.com/2010/08/italian-cookies-julia-child-nick-malgieri/
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Easter Joy–Is the candied orange peel you use in that recipe similar to the kind found in fruit cake? I looked for it in the grocery store but I wasn’t sure of what I was looking for.

I’m excited to try these, partly just because they’re a different shape, and I especially like that their shape stands for Christ. 🙂
 
Love these suggestions! Thanks and God bless to everyone for sharing…
 
gardenswithkids said:
Easter Joy–Is the candied orange peel you use in that recipe similar to the kind found in fruit cake? I looked for it in the grocery store but I wasn’t sure of what I was looking for.

I’m excited to try these, partly just because they’re a different shape, and I especially like that their shape stands for Christ. 🙂
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I haven’t made them in the past few years, so I can’t even remember if I made it or bought it. It does need to be something with actual orange flavor, not the “wax” kind. I just remember we really liked them!
 
EasterJoy said:
I haven’t made them in the past few years, so I can’t even remember if I made it or bought it. It does need to be something with actual orange flavor, not the “wax” kind. I just remember we really liked them!
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Hmm, I wonder if just some orange zest could substitute? I might try that. Your recipe sounds yummy.

What I really need is a recipe for bad tasting cookies that my husband and kids will leave uneaten before Christmas. Or I need to stop making Christmas cookies that my family likes any time earlier than Dec. 23rd or 24th. The first couple batches are gone. I spent this morning making cookies again. Maybe we’ll have some left on Christmas. Maybe.
 
gardenswithkids said:
Hmm, I wonder if just some orange zest could substitute? I might try that. Your recipe sounds yummy.

What I really need is a recipe for bad tasting cookies that my husband and kids will leave uneaten before Christmas. Or I need to stop making Christmas cookies that my family likes any time earlier than Dec. 23rd or 24th. The first couple batches are gone. I spent this morning making cookies again. Maybe we’ll have some left on Christmas. Maybe.
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You could definitely use orange zest.

My mom makes a version of this cookie. Her version is shaped more like an empanada. The filling traditionally included ingredients that could be found in December, so dried figs, nuts, raisins etc.

Side note, when we would make these growing up, we didn’t have a food processor. We would use a hand cranked meat grinder, and grind up one ingredient at a time. We would get little threads of nut or fig, and would sneak some away to nibble on. Happy memory.
 
Rosettes. (Scandinavian)

Google Rosettes and cookies to see how to make them and how to order the molds.

They’re labor intensive because you make one cookie at a time, and usually only one person can hold one into the deep fat. But it’s great if you have older kids–you can sit and chat for hours while you take turns holding your mold into the fat.

They’re made with a thin batter with only a few ingredients. You dip the mold into the batter and then hold the mold into deep-fat. The cookie fries in a minute or two. After they cool, they’re sprinkled with powdered sugar.

Some people have molds that are deep, and they fill the cookies with a cream filling (sweet), but I’ve never done that.

They’re very pretty and delicious. They taste kind of like waffle cones, only very thin and not so sweet. They’re kind of like tiny little funnel cakes, only not so greasy (I don’t like funnel cakes, but I love rosettes). In fact, they’re not really all that sweet, so a lot of people who don’t like sweets like rosettes.

Merry Christmas to you, and have fun making cookies! Yum yum!
 
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