This year's cookie tray had a lot of usual suspects, some occasional entries to the rotation and a couple newish to me cookies. Whatever's on your plate this season, may it be tasty and manageable.
Almond roshki
These come from a recipe from a former co-worker whose grandmother brought her recipe with her from Russia. I'm not sure if I'm authorized to shared the recipe, but a search for roshki will give you several similar recipes. I didn't actually request the recipe; another co-worker requested it on my behalf because she figured I'd actually make it so she didn't have to. This recipe is one of those that takes some practice.
Biscoff cinnamon sandwich cookies
These were a finalist in the 2020 Taste cookie contest. One of a few good things to come out of that problematic year other than remote/hybrid work options.
Cherry dots
I think they're from a Pillsbury cookbook my sister got in the 1970s or so; I know it was from one of those usual suspect big-name cookbooks at any rate, but I make mine minus the bit about rolling the log of dough in walnuts, since they aren't universally appealing, especially to small children. They are pretty with the walnuts, though.
Ingredients
2½ cups flour
½ teaspoon salt
1 cup sugar
1 cup butter
2 tablespoons milk
1 teaspoon vanilla
34 candied cherries
1 cup chopped walnuts, optional
Method
Combine flour and salt in a small bowl. In a large mixing bowl, cream together butter and sugar. Add milk and vanilla until well combined. On slow speed, add in dry ingredients. Form into two logs. Press cherries into the center. (If you want the walnut edging, roll the logs in the chopped walnuts now.) Refrigerate or freeze until ready to bake. Taking them out of the freezer 15 or 20 minutes before baking is enough defrosting time; you want these cookies cold so they don't spread too much. Bake at 350 for 12 minutes.
Confetti cookies
Colorful, and surprisingly tasty. Almond extract and cream cheese help. I opted for the recipe from Smitten Kitchen.
Triple chocolate thumbprint cookies
I used the triple chocolate variation on the basic thumbprint cookie from BH&G, which calls for a chocolate dough rolled in chocolate sprinkles with a chocolate kiss in the middle, but subbed Nutella for the chocolate kiss. This was one of the newish ones I tried this year, but I think I'll stick to the Nutella thumbprint cookie recipe I got from the Washington Post, which is all around a better cookie.
Peanut butter M&M cookies
Orange pistachio sandwich cookies
Out of all the winners of the annual Taste cookie contest over the years, I think these are possibly my favorite. Only downside: If you've made them once, people inform you that they need to appear every year. Also, if you make a full batch, you may start questioning your life choices after baking four trays of them and seeing you've barely made a dent in the bowl in the pan.
Dutch letter bars
Reminiscent of the letter-shaped almond-paste filled version, only in bar form. This recipe from the Gingered Whisk showed up in my Pinterest feed several years ago. Remember Pinterest?
Almond triangles
I've been making this since they were a Taste contest winner in 2009, and I always breathe a sigh of relief when a full pan of these are made for the season and stashed in the freezer. It turns out you can also fairly easily make an extra half batch in a 9-by-9 pan; just reduce baking time for the last bit.
Pecan sandies
Or Mexican hat cookies, or whatever variation of this powdered sugar-laden pecan cookie you find familiar. This is the recipe my mother used:
Combine 1 cup butter and ¼ cup powdered sugar. Add 2 teaspoons vanilla and 1 tablespoon water. Add 2 cups flour. Mix well and add 1 cup chopped pecans. Form small rolls 1½ inches long and curve into a crescent. Bake for 20 minutes at 300. While hot, roll in more powdered sugar. (Personally, I find that dead annoying so I sprinkle it over the top while hot and then press the bottoms in later when cool; it helps avoid crumbles in your powdered sugar bowl.)