I started baking these Christmas classics when I was a sophomore in high school...and I and still making them now for my grown children and grankids. The combination of jam, buttery shortbread, chocolate and sprinkles adds up to a fancy and festive treat.
A touch of almond extract gives these spritz wonderful flavor. For Christmas, you could tint half of the dough with red food coloring and the other half with green.—Irmgard Sinn, Sherwood Park, Alberta
With their pretty shapes, these treats look lovely at the center of the cookie plates I arrange for all our Christmas gatherings...and they are always the first to disappear. This is my husband's favorite Christmas cookie.
Abbotsford, British Columbia
These tender little cookies are very eye-catching on my Christmas cookie tray. The dough is easy to work with, so it's fun to make these into a variety of festive shapes. —Beverly Launius, Sandwich, Illinois
A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press!
While living in Wisconsin years ago, I participated in an annual cookie exchange with my co-workers, and the other women raved about these. The unique recipe now holds a treasured place in our family cookbook.