Does anyone have any wonderful Christmas cookie recipes?

I am hosting a cookie swap in December and I am looking for something really tasty and different. If any of you have hosted a cookie exchange/swap before, ideas are welcomed, such as games, poems, how it went etc........Thanks in advance!Does anyone have any wonderful Christmas cookie recipes?
Trying this cookie out tonight, not really a christmas cookie but it sounds devine.





Ultimate Double Chocolate Cookies





鈥?12 ounce(s) Semi-Sweet Chocolate Chips


鈥?11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips


鈥?6 tablespoon(s) unsalted butter


鈥?3 eggs


鈥?1 cup(s) sugar


鈥?1/3 cup(s) all-purpose flour


鈥?1/2 teaspoon(s) baking powder


鈥?1 cup(s) chopped walnuts





Directions


In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375掳F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.


Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.Does anyone have any wonderful Christmas cookie recipes?
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This is a much requested recipe...people can't believe the ingredients when told.





Soft Macaroons





1 pint pineapple or orange sherbert, softened


2 tsp almond extract


1 pkg ( 18-1/4 oz) white cake mix


6 C. flaked coconut





Combine sherbert, extract, and dry cake mix. Stir well. Stir in coconut.





Drop by tablespoons onto greased cookie sheet, 2 in apart. Bake at 350 for 12-15 minutes. The edges will be lightly browned. Remove to wire racks to cool.





Yield: 6 dozen
This is a traditional Italian Christmas Cookie recipe.





Italian Butter Cookies (That Contain No Butter)





1 cup Crisco cooking oil


3 eggs


1/4 cup orange juice


1 tsp. lemon juice


1 tsp. almond extract


1 cup sugar


1 tsp. vanilla extract


3 tsp. baking powder


orange zest


3-1/2 cups flour





Frosting:


1/4 cup milk


1 tsp. orange juice


3 cups powdered sugar


2 tsp. grated orange rind


4 tbsp. butter, softened





Process first 9 ingredients in food processor till smooth. Mixture will be thick. Bake at 350 F. for 10-12 minutes don't overcook. Prepare frosting and frost.
I always make sugar cookies with No Fail Sugar Cookie recipe from cakecentral.com. I ice them with royal icing. I have an adorable way to present them also on my site with just round cookies wrapped to look like candies. They really do taste wonderful.
Here is what I do for Christmas. I make a large batch of spritz cookie dough and make several batches of various flavors and shapes. Examples: Spice Wreaths and Maple Christmas Trees.





Here is a Spritz cookie recipe:


Butter Spritz Cookies


From Food Network Kitchens


1 cup confectioners' sugar


2 sticks unsalted butter


1 egg


1 teaspoon vanilla extract


1/2 teaspoon almond extract


2 teaspoons baking powder


2 cups sifted flour


Sprinkles for garnish





Preheat oven to 350 degrees F.





In a mixer with a paddle attachment, add the sugar and the butter. Mix until light and fluffy. Add the egg, vanilla and almond extracts and mix to incorporate. Sift together the baking powder and the flour. Add the flour mixture. Mix until combined. Using a cookie press, press cookies onto ungreased cookie sheets. Top with the sprinkles of your choice. Bake for 5 to 8 minutes, or until firm, but not yet browning.





Copyright 漏 2004 Television Food Network, G.P., All Rights Reserved





http://www.foodnetwork.com/food/recipes/鈥?/a>
CHRISTMAS MOSAIC COOKIE





1 cup butter/marg. softened


1 cup powdered sugar


1 egg


1 tsp vanilla extract


8 oz container of red candied cherries (fruitcake cherries not maraschino)


8 oz container of green candied cherries (fruitcake cherries)


2 1/4 cups flour


1/4 cup flour


powder sugar for sprinkling





Mixing: Roughly chop the red and green cherries and place in small separate bowl. Stir in the 1/4 cup flour into the cherries to keep them from clumping to each other. Set aside for later.


With electric mixer at medium, beat the butter until smooth, then add the powdered sugar. Mix well. Add egg and vanilla, and then mix until completely blended. At low speed, slowly add the 2 1/4 cups flour until completely mixed. It will be thick. With a spoon, fold in the chopped cherries until evenly distributed.





Separate the dough into two even pieces and shape into logs about 2 inches in diameter and approximately 5-6 inches long. Wrap in wax paper and then seal in plastic wrap and refrigerate for 2-3 hours or even overnight.





Baking: Preheat oven to 350 degrees. Spray or grease cookies sheets. Slice the logs into 1/4 inch cookie slices and place on cookie sheets about 1 inch apart.





Bake for 13 to 15 minutes. Let it sit for a minute before removing to cool. Dust lightly with powdered sugar.





Tips: When chopping the candies cherries, spray your chef's knife with nonstick to keep the cherries from sticking.
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