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Taste of Home
...and I'd do it again in a snowy Christmas minute!
I come from a year-round baking household, but things really kicked into high gear at Christmastime. I took up the mantle myself more than 20 years ago when, after a particularly stressful season at work, I decided to take a week off in December to make cookies and hibernate.
It became an annual tradition for me. Even on years when I haven’t been able to arrange a whole week off, I manage to schedule some sweet “me time.” In 2020, for the first time in a while, I had the whole nine days and I baked up a storm! Here’s how I managed to keep organized and on-task baking (and how you can do it too whether you have nine days or just a weekend). By the way, we’ll show you how to make butter cookies.
Choosing the Cookie Recipes
Like any big project, the planning started long before the event. I started choosing my cookies in October—a combination of recipes from the new Taste of Home cookie book, some favorites from my endless pile of recipes and a few family classics.
Cathy Jakicic for Taste of Home
As soon as I had my cookie choices set, I made a master ingredient list so I could catch sales on butter and other essentials. I make the list early and check it twice. The last thing I want to do is break my baking rhythm by running out for more cinnamon.
Then I schedule the cookies for each day (and the accompanying mood-setting background Christmas specials) to make the best use of my time. This year, I scheduled two cookies for each day, knowing I may throw in a simple fudge recipe to fill out my cookie gift packages.
Before it all starts, I make sure the oven is clean and I check the temperature. Catherine Ward of the Taste of Home Test Kitchen advises investing in an oven thermometer like this to check the oven temp before a baking marathon.
Then the fun begins!
Day 1: Traditional Baking
For tradition’s sake, I start with my mom’s spritz recipe. I followed up with Key Lime Butter Cookies, which I’ve made before and fell in love with their bright flavor. Since I had an abundance of first-day energy, I also whipped up some simple microwave 5-Ingredient Fudge while the cookies baked. Once the cookies were cool, I sampled one of each type and stored them in separate airtight containers in my chest freezer.
I learned: I need to set out the day’s ingredients first thing in the morning. It guarantees I have all my ingredients for the day—and makes sure I won’t forget to leave the butter out to soften.
I watched:Home Alone and Nightmare Before Christmas on the first day of baking.
Day 2: Taste of Home Cookies
Cathy Jakicic for Taste of Home
I tested out two recipes from my new Taste of Home Christmas Cookies book—Lemon Snowflakes (I added lemon zest to the recipe because I think I felt guilty that they were so easy) and Carrot Cake Shortbread.
I learned: For the snowflakes (and all my drop cookies) I use a melon baller to scoop out the dough. I like smaller cookies, especially when giving away cookie packages as gifts. They’re easier to pack up and it encourages people to sample multiple cookies. For the smaller cookies, I start checking them five minutes before the bake time called for in the recipe.
I watched: the Rankin-Bass classics from my childhood: Rudolph, Frosty and Santa Claus is Coming to Town. (I’ve seen them about a million times, so it’s really more listening than watching.)
I learned: If either of a day’s cookies have dough that needs to be chilled, I make that one first and let it chill while I make the second cookie. Since both these cookies needed chilling, I made both doughs in the morning and then went on to the shaping and baking. According to Catherine from the Test Kitchen, chilling helps develop the flavor and also keeps the cookies from excess spreading.
I watched: both the original 1957 How the Grinch Stole Christmas and Jim Carrey’s 2000 version.
Day 4: Ice Box Cookies & Shortbread
Today I baked Cranberry Icebox Cookies (from the Taste of Home book) and Lemon & Rosemary Shortbread. Someone on my cookie list is not fond of walnuts, so I substituted dried cranberries for the nuts for an extra fruity cranberry cookie.
I learned: Since both recipes call for softened butter, I left it out the night before. If only one did, I’d schedule it second and let the butter soften while I worked on the first cookie. Softened butter is key when you’re creaming together butter and sugar.
It’s important to cream the butter and sugar for about five minutes to get it light and fluffy, Catherine says. The result will be cookies with a light texture from the trapped air during the creaming process. If your butter is cold, it can be microwaved at 50% power for a few seconds until it’s just softened.
Eggs are best at room temp too, according to the Test Kitchen. If you forgot to remove the eggs from the fridge, place them in a bowl of warm water. They’ll be room temperature in minutes.
I watched: the 1992 Muppet Christmas Carol and the 2009 Jim Carrey animated version.
I learned: I am a big believer in using real vanilla extract, but for a cookie (like the crinkles) with a strong non-vanilla flavor, I sometimes make an exception and use the artificial kind, just to give the budget a break.
I watched: Two underappreciated favorites, Arthur Christmas (2011) and Angela Lansbury’s Mrs. Santa Claus (1996).
Day 6: Melomakarona
Cathy Jakicic for Taste of Home
The first recipe was Apple Peanut Butter Cookies. I added a cup of bacon pieces just because—and it was amazing. The next recipe was one of my family favorites: a melomakarona recipe from an old neighbor of my mom’s.
I learned: If I’m making a cookie that takes a few extra steps to put together, (the melomakarona, in this case) I usually pair them with something super-simple, like peanut butter cookies.
I watched: A trio of sentimental of classics, The Bishop’s Wife (1947), The Little Drummer Boy (1968) and A Charlie Brown Christmas (1965).
Day 7: Spritz Recipes
Cathy Jakicic for Taste of Home
The spritz press returns for two more new cookies—Cardamom Spritz and Peanut Butter Spritz Fingers. (Both of these all-star recipes are in the Taste of Home cookbook, too.) Doing them together broke my rule of not doing two putzy cookies in one day, but it’s Day 7 and all bets are off!
I learned: I normally use parchment paper to keep my cookie sheets clean, but I skip this step with spritz cookies because they need something to stick to when they separate from the press.
I watched:Polar Express (2004) and Elf (2003).
Day 8: Simple Recipes
I followed my spritz day with two simple recipes: Whipped Shortbread and Sinterklaas. The Sinterklaas cookies call for 3/4-inch slices, but I sliced them at about 1/4 inch and adjusted the time accordingly. I also kept Day 8 simple because one of the Day 9 doughs (Ginger Thins) needs to chill overnight, so I started it on Day 8.
I learned: Even with tasting only one cookie per, I end up eating way more cookies than I normally would in nine days. So, at the beginning of the week, I made a batch of healthy soup, like Tortilla Vegetable Chicken, to eat throughout the baking marathon. When I’m shopping for ingredients, I also make sure to include other light, easy-to-prepare foods.
I watched: Bing Crosby, starting with Holiday Inn (1942) and White Christmas (1947).
Day 9: Cardamom & Ginger
I finished my adventure with another one from my own recipe file, Cardamom Caramel Crunches, and Ginger Thins from the book. They’re my final cookies because by the end, I’m a bit tired—but I can make the Crunches in my sleep.
I learned: The Ginger Thins are dipped in chocolate. They’re easier to pack if I give the chocolate time to set before I put them in an airtight container. I arranged them on cookie sheets and put them in my chilly foyer for a bit to cool.
I watched: Bing Crosby again, Going My Way (1944) and Bells of St. Mary’s (1945). That’s as Christmas-y as it gets!
How to Package Christmas Cookies
Cathy Jakicic for Taste of Home
I set aside a few hours after my baking marathon to put together the gift packs. I’m always looking for a more efficient way to do this. I spread out all the containers from the chest freezer on the dining room table and packed up foil to-go boxes from a local restaurant supply store, while watching It’s a Wonderful Life (1946)—and planning for next year!
After cutting your own Christmas tree, come home to a hot beverage and a plate of these cute new Christmas cookies. Too intimidated to make all the lumberjack shapes? Choose a few and have fun! —Josh Rink, Taste of Home Food Stylist
These Czech Christmas cookies are crunchy on the outside and chewy on the inside. The batter is prepared on the stovetop, then cooled and baked. The original recipe calls for nuts and candied orange zest, but any dried fruit or combination of dried fruits can be used in place of the orange zest. —Cyndee Sindelar, Princeton, New Jersey
In Holland, it’s tradition to mold this Dutch speculaas dough into the shape of St. Nicholas and serve the cookies on Sinterklaas (St. Nicholas Day). —Taste of Home Test Kitchen
Santa is sure to stop by your house if you leave these minty triple-chocolate peppermint cookies waiting for him. They're quick and easy for the whole family to make together. —Teresa Ralston, New Albany, Ohio
The recipe for these cookies is the easiest to find in my book because the page is a beautiful mess covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. —Judy Taylor, Quarryville, Pennsylvania
It takes only a few ingredients to create these elegant and delicious horns. This is a terrific make-ahead recipe because the dough can be made in advance and refrigerated for up to seven days. —Loretta Stokes, Philadephia, Pennsylvania
These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana
I knew I'd hit a winner with these crisp and simple angel wings when my sister first sampled them. After one taste, she was so impressed she asked me to bake her wedding cake! —R. Lane, Tenafly, New Jersey
These chocolate Rolo cookies were a big hit with my father. The generous size makes them wonderful for gift-giving, and they're always the first to go at parties. —Melissa Keenan, Larchmont, New York
The original version of this recipe was handed down from my great-aunt. Through the years, my mother and I have tried different flavor combinations...this is a favorite for all. —Brenda Keith, Talent, Oregon
I make big Christmas cookie plates every year and it’s fun to have something with a different shape to include. These have a delicious flavor with the gingerbread and orange, and they are really easy! This is also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it.
—Elisabeth Larsen, Pleasant Grove, UT
These lovely treats are a traditional part of our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas tree-shaped cookie cutter. They are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York
I took a classic holiday cookie and made it gluten-free. It’s now my husband’s favorite Christmas cookie. They’re so buttery, nutty and sweet—and everyone loves how they crumble in your mouth.
—Joan Sarge, Asheville, North Carolina
When my daughter was a teen, these butter pecan cookies earned her blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are winners! —Martha Thefield, Cedartown, Georgia
Delight family and friends with this holly jolly Christmas tree cookie recipe. Iced with creamy frosting and dusted with sparkly colored sugars, the 3-D cookie trees are as delicious as they are beautiful!—Taste of Home Test Kitchen
Melted chocolate sandwiched between two golden and slightly crisp oatmeal cookies makes for a delicious spin on traditional oatmeal chocolate chip cookies.
These butter sugar cookies are one of my favorite cookies to bake for Christmas. The dough recipe is versatile, so you can use it for other holidays, too. Children like to help with the cookie decorating. —Cynthia Ettel, Glencoe, Minnesota
Red raspberry preserves add a festive flair to these tender coconut drops. Perfect for potlucks and cookie exchanges, these shaped cookies never last long when I make them for my husband and two sons. —Ellen Marie Byler, Munfordville, Kentucky
Rich dark chocolate and crunchy, colorful M&M's combine to make these cookies extra special. Who wouldn't want to receive this mix as a gift? —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They’re soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. —Julie Peterson, Crofton, Maryland
After sampling these tender cookies in a specialty store, I knew I had to duplicate them. My version has lots of toffee bits and butterscotch chips. I’ve given away dozens as home-baked gifts. —Sandra McKenzie, Braham, MN
Each Christmas, my mother baked these Chinese almond cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. (Traditional Chinese almond cookies typically use lard, but butter is a great substitute if you don't have lard on hand.) —Jane Garing, Talladega, Alabama
I found this recipe in a magazine over 30 years ago and have made these shortbread cutout cookies for Christmas ever since. They're an oh-so-simple recipe to whip up during the hectic holidays. —Jean Henderson, Montgomery, Texas
When I was a youngster, Mom always baked these tender old-fashioned cookies dotted with chewy dates and crunchy walnuts. Much to the delight of my family, I've continued her delicious tradition.
On my first trip to Great Britain, I stumbled upon these cookies (or biscuits, as they're known in the U.K.). These iconic treats, sold as Jammie Dodgers, can be found everywhere over there. Since I couldn't find them in the States, I had to make my own version. —James Schend, Taste of Home Deputy Editor, Culinary
Eggnog flavor is infused into the cookie and the glaze with this yummy recipe, perfect for the Christmas season.—Bonnie Massimino, Brookeville, Maryland
Roll these truffle-like rum balls in crushed Oreos to get just the right amount of crunch. They can be made three days in advance and stored in an airtight container in the fridge. I also tuck some in the freezer!
My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. —Cathy Pawlowski, Naperville, Illinois
My Mom gave me this no-bake cookie recipe years ago when she had them on her Christmas buffet. I can't believe how simple they are to make.—Jane McMillan, Dania Beach, Florida
These white chocolate cranberry oatmeal cookies that I adapted from another recipe call to mind ones my mother used to bake. Instead of stirring in raisins like she did, though, I add bright red cranberries for festive flair. —Marjorie Goertzen, Chase, Kansas
It's impossible to eat just one of these Swedish cookies. Naturally, they're a favorite with my Swedish husband and children—but anyone with a sweet tooth will appreciate this treat. My recipe is "well-traveled" among our friends and neighbors. —Sue Soderland, Elgin, Illinois
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas
My friends often try to guess the ingredients, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they're perfect for Christmas and bake sales. —Jennifer Setser, Morgantown, Indiana
These whimsical little cuties taste like truffles. Every Christmas, we make sure to have enough for friends and neighbors. —Deborah Zabor, Fort Erie, ON
This is a cookie you will want to make again and again. I like to take it to church get-togethers and family reunions. It's very delicious...crispy on the outside and chewy on the inside.
-Denise DeJong, Pittsburgh, Pennsylvania
This wonderful pistachio cookie recipe is fun to make and everyone will be impressed with how pretty the green coloring is. They're one of my favorite holiday cookies. —Pat Habiger, Spearville, Kansas
You’ll need just four ingredients to make these delightful lemon snowflake cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. She is a baker and a crafter and loves to try new recipes for both.