My favorite is the green wreath ornament cookie with candie sprinkles by Voormans, they also come in red, but green is the best!

well you don’t have to make cookies make a cake
choclate cake

This candy recipe can be turned into a no bake cookie by adding crushed graham cracker crumbs or coconut until the mixture becomes dry and easy to roll into balls and pressed flat.

1 lb chocolate, chopped into small pieces
2/3 cup heavy cream
1/3 cup Baileys Irish Cream
1 lb confectioners’ sugar

Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
Stir in the Bailey’s Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
Scoop the chocolate mixture out into small round balls, about 3/4″ in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner’s sugar just before serving.
I found that instead of rolling, it is just as easy to spread the mixture onto a cookie sheet lined w/ wax paper, or parchment, and let it set up and then cut into 1inch by 1inch squares.

Whipped Shortbread Cookies

Ingredients-
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 cup red maraschino cherries, quartered
1/4 cup green maraschino cherries, quartered

Preparation-
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Pumpkin cookies. there are ssssssooooo good.

Here’s a couple of recipes that are a “must have” around here during the holiday season.

Almond Coconut Macaroons

1 14-oz. can of sweetened condensed milk

2 teaspoons vanilla extract

1 tablespoon almond extract (optional)

1 tablespoon water

8 ounces (2 cups) desiccated coconut

Add vanilla, almond extract, and water to the condensed milk and stir until thoroughly mixed. Add the coconut and mix thoroughly. Allow this mixture to stand for 2 to 24 hours or longer (stirring occasionally) to allow the coconut to re-hydrate.

Form approximately 1″ diameter cookies and bake at 350°F on parchment covered baking sheet for about 12-14 minutes until light golden brown. Slide parchment onto wire rack to cool. This recipe makes about 18 cookies.

Drunken (Bourbon) Fruitcake Cookies

1/2 cup butter

1 cups packed light brown sugar

2 eggs

1/2 pound golden raisins

1/2 pound brown raisins

1/4 pound red candied cherries

1/4 pound red candied pineapple

1/4 pound green candied cherries (optional)

1/4 pound green candied pineapple (optional)

1/2 cup bourbon (optional) (alcohol evaporates during cooking)

1 tablespoon milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups all-purpose flour

1/2 pound walnut halves

1/2 pound pecan halves

In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
Preheat oven to 350 degrees F. Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

On the optional, green candied fruit, I usually don’t use it because I think it’s ugly. If you don’t use it, double the amount of the other candied fruits.
Even people that absolutely **** fruitcake love these cookies. They’re awesome!!

Another Idea: on your peanut butter/kiss thumbprint cookies, use a variety of different kisses, they make them in several different flavors and even ones with almonds or caramel inside.

Good Luck and Happy Holidays

EDIT: Here’s a link from and email I just got from Better Homes and Gardens magazine with “20 Showstopping Christmas Cookie Recipes”