What type of cookies do you bake for christmas time?

Question

What type of cookies do you bake for christmas time?

Answer 1

sugar and gingerbread!

sometimes choco chip

Answer 2

Rolled Sugar Cookies to decorate

Ginger and Molasses Cookies

anything on the Food Network "12 Days of Cookies" emailer that looks good!

Answer 3

Chocolate Crinkles, and coconut macaroons for myself.  The kids make sugar cookies with sprinkles and store bought Christmas cookie cutters

Answer 4

sugar cookies and decorate them with red green and white icing

Answer 5

I don't bake as much as I used to because (1) I work retail and the holidays are nuts and (2) we're watching what we eat more and cookies are not all that healthy but dang, they taste good!

I usually make sand tarts (a butter cookie that is sliced thin and decorated with sugar, nuts, candied fruit), thumbprints with strawberry jelly filling, chocolate chip, sugar, brown sugar short-breads, oatmeal and maybe some ginger cookies.  

Answer 6

lets see from thanksgiving to christmas i bake about 50 dozen cookies every year.

chocolate chip

sugar

oatmeal raisen chocolate chip

spice

gingerbread

mint (candy cane)

snickerdoodles

maccaroons

double chocolate fudge

brownies

lemon bars

berry bars

etc. etc. etc.

Answer 7

I have a serious baking frenzy.  I bake chocolate chip cookie, sugar cookies, meringue peppermint, fudge, gingerbread men, all from scratch

Answer 8

chocolate marbled meringues

2 oz. unsweetened chocolate

2 large egg whites- at room temp.

1/8 tsp. cream of tartar

½ cup superfine sugar

½ tsp. vanilla extract

1 ½ tsp. cornstarch

1 bag mint chocolate chips

1. Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.

2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.

3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.

4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.