…left to make. Next Wednesday is pack & ship day, so it means about 15 kinds between now – Friday – and then.
Done:
- Nukhorns – but since I had that crisis of confidence, thinking I hadn’t made a large enough batch and went out at almost 10:00 at night to buy more cottage cheese to make more dough, I have extra dough that I want to make Lora Brody style, filled with apricot jam & yellow raisins & walnuts & cinnamon.
- Jam cookies
- Lebkuchen
- Biberli
- Baby Fruitcakes
- PB sandwiches
- Zimtsterne
- almond chocolate stars
- Orangette fruit nut balls – used the meat grinder for the fruit this year – easier on my food processor! And they seem have a really nice texture, good apricot-y flavor, and they’re really chocolate-y, too, a thick glaze of dark and milk chocolate.
- Linzer thumbprints
- Ginger creams
- Gember koekjes – nice size, nice amount this year
- Joy Pffernusse
- pine nut macaroons
- almond hazelnut biscotti – quite perfect this year
Yet to do:
- Springerle
- spoon cookies
- pecan meringues
- pecan bars
- chocolate toffee bars
- slice & bake the pistachio-cranberry and slice & bake the World Peace – I’m only counting as one, because it’s easy!
- Coconut cookies – I’m trying a different recipe this year, rather than the Martha one I’ve been using & have kind of a love hate relationship with – in 2015 they were too big; in 2016 seemed too sweet. I like these Gourmet ones better.
- Moravian ginger thins, but again I decided to use a different recipe – an old recipe from Bon Appetit, called spice crisps, from something like 1989, so I’m not finding it online. I usually use it to make turkey-shaped cookies for Thanksgiving but I didn’t do that this year, so thought I’d bring it out for cookie season.
- Spritz cookies
- Fig bars – cucidati
- Rose’s crescents
- Mexican wedding
- Almond rainbow bars
- Hazelnut chocolate crinkles
- Peppermint patty brownies
