Here are some of the cookie recipes I use at Christmas time:
BASIC BUTTER COOKIE DOUGH
1½ cups butter or margarine softened
1 cup granulated sugar
1 large egg
2 teaspoon vanilla extract
½ teaspoon salt
4½ cups all purpose flour
In a large bowl with electric mixer beat butter, sugar, egg, vanilla and
salt until light and fluffy. Gradually add flour, beat until well mixed.
Cover dough and chill one hour. Work with ¼ of the dough at a time.
Roll out ¼ thick between two pieces of wax paper. Cut or mold into
desired shapes. You can make variations of this by adding
different flavorings. Bake at 375 degrees for 8 - 10 minutes.
Frost and decorate.
BISCOTTI de ANISE
4 cups flour
6 eggs
1 cup sugar
1 tablespoon flavoring, your choice - anise, lemon, almond, vanilla. etc.
1 cup oil
3 teaspoons baking powder
Make a well in the flour. Drop eggs in well & beat slightly by hand or with a hand beater. Add all other ingredients & mix. Form small loaves. Bake at 400 degrees on ungreased baking sheet until lightly browned. Remove from oven & let cool slightly. Slice about ¾ inch thick & return to baking sheet & bake until browned.
COCOA DROPS
½ cup shortening
1 cup sugar
1 egg
¾ cup buttermilk or sour milk
1 teaspoon vanilla
1¾ cup sifted flour
½ teaspoon baking soda
½ teaspoon salt
½ cup cocoa
1 cup nuts
Mix shortening, sugar and egg. Stir in milk and vanilla.
Sift dry ingredients together and add to mixture.
Bake at 400 degrees for 7-10 minutes.
HOLIDAY SURPRISE COOKIES
1 cup softened margarine
½ cup sifted confectionery sugar
1½ teaspoons vanilla
1 cup oatmeal
2 cups sifted flour
½ teaspoon salt
Beat margarine until creamy. Gradually beat in sugar. Blend in vanilla. Sift together flour and salt. Add to cream mixture and mix well. Stir in oats. Shape a small amount of dough to form a one-inch ball around dates, pecans, etc. Place on ungreased cookie sheet. Bake in preheated oven at 325 degrees for about 15 minutes. While warm, sift confectionery sugar over cookies. Makes about 30 cookies.
LARGE BATCH PINEAPPLE COOKIES
3 eggs
¾ cup undrained crushed pineapple
1½ teaspoon vanilla
7½ cups of flour
1½ cups of sugar
7½ teaspoons baking powder
pinch of salt
1½ cups of shortening
Beat eggs, pineapple and vanilla. Mix dry ingredients and cut in shortening. Add all ingredients together until well mixed. Drop by rounded teaspoon onto lightly greased cookie sheet. Bake at 350 degrees for about 7 minutes. Frost cooled cookies with confectionery sugar mixed with leftover pineapple. Sprinkle some with crushed nuts or other sprinkles.
This recipe is from my great aunt. She makes these for Christmas every year.
I divide this recipe into thirds. My mixer finds it easier to make the smaller batches.
PEANUT BLOSSOMS
1¾ cups flour
½ teaspoon salt
½ cup brown sugar
½ cup peanut butter
2 tablespoons milk
½ cup solid shortening
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
½ cup sugar
48 unwrapped Hershey candy kisses
Combine all ingredients (except candy kisses) in large mixer bowl. Mix on lowest speed until dough forms. Shape dough into balls using a rounded teaspoon. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375 degrees for10-12 minutes. Upon removal from oven, top each cookie immediately with a candy kiss pressing down firmly so each cookie cracks around the edge.
RICOTTA-CHEESE COOKIES
PREP: 30 minutes plus cooking
BAKE: 15 minutes per batch
2 cups sugar
1 cup margarine or butter (2 sticks), softened
1 container (15 ounces) ricotta cheese
2 teaspoons vanilla extract
2 large eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1½ cups confectioners sugar
3 tablespoons milk
red & green sugar crystals
Preheat oven to 350 F. In large bowl, with mixer at low speed, beat sugar and margarine or butter until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At medium speed, beat in ricotta, vanilla, and eggs until well combined. Reduce speed to low. Add flour, baking powder, and salt; beat until dough forms. Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet. Bake about 15 minutes or until cookies are very lightly golden (cookies will be soft). With pancake turner, remove cookies to wire rack to cool. Repeat with remaining dough.
When cookies are cool, prepare icing. In small bowl, stir confectioners sugar and milk until smooth. With small metal spatula or knife, spread icing on cookies; sprinkle with red or green sugar crystals. Set cookies aside to allow icing to dry completely, about 1 hour. Makes about 6 dozen cookies.
SNICKERDOODLES
½ cup butter
½ cup shortening
1 ½ cup sugar
2eggs
2¾ cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
Sugar/Cinnamon Mixture:
2 tablespoons sugar (For Christmas I use green & red sugar.)
2 tablespoon cinnamon
Mix butter, shortening, sugar and eggs. Blend in dry ingredients. Shape dough into balls and roll in the sugar/cinnamon mixture. Place on ungreased cookie sheet. Bake at 400 degrees for 8 - 10 minutes. Remove immediately from cookie sheet.
SNOWBALL COOKIES
2 cups flour
½ teaspoon salt
½ cup shortening
½ cup margarine
½ cup confectionery sugar
1 teaspoon vanilla
1 teaspoon almond flavor
½ cup chopped nuts
Cream shortening, margarine and sugar until smooth. Add remaining ingredients. Roll into balls and bake at 325 degrees for approximately 20-25 minutes. When slightly cool, roll into confectionery sugar.
but last year I dipped the large pretzel sticks ends in white chocolate and rolled in crushed candy canes and assorted sprinkles! They were very pretty and really a big hit! Also very quick and easy! 
