We make the same Christmas cookies as my mother/her mother did: sugar cookies (with cardamom), Apricot crumb bars, date-nut pinwheels, Chocolate bells (pretty much chocolate flavored sugar cookies, but for some long-lost family reason, they have be cut out with a bell shaped cutter), Shortbread logs with raspberry jelly filling, etc.
The only new addition, courtesy of a friend: cranberry orange crispies. The recipe came from a box of cranberry quick bread, and is dead simple, fast to make, and very tasty.
1 package (15.6 ounces) cranberry-orange quick bread mix
1/2 cup butter, melted
1/2 cup finely chopped walnuts
1/2 cup dried cranberries
1In a large bowl, combine the bread mix, butter, walnuts and egg. Stir in cranberries. Roll into 1-1/4-in. balls. Place 3 in. apart on ungreased baking sheets. Flatten to 1/8-in. thickness with a glass dipped in sugar. Bake 10-12 minutes at 350f on ungreased cookie sheets. Cool on wire racks.
That’s the original recipe. I increase the butter by one tablespoon because the dough seems too dry to me. (I use large eggs, maybe if you buy extra large/jumbo you wouldn’t need to.) A CRUCIAL addition is the zest from an entire BIG orange. Really, otherwise the orange aspect is overwhelmed by the cranberries. Finally, in honor of the season, I use green decorating sugar instead of white when flattening the cookies.