I love cookie recipe threads, and I love discussions about holiday recipes, because the people participating in them tend to be in very good moods (I, for one, don't bother with Christmas topics when I'm grumpy). Much to my delight, three new baking cookbooks arrived in the mail today. They are all classics, or classics-to-be, so to speak: King Arthur Flour Cookie Companion, Rose Levy Beranbaum's Christmas Cookies and Gourmet's Cookie Book (the one with the "single best recipe from each year, 1941-2009).
Now, I thought that I had already decided on my 6 cookies to bake next week. They are: Dorie Greenspan's pecan balls (Mexican wedding cookies), World Peace Cookies and jam thumbprints (two flavors); America's Test Kitchen recipe for coconut pyramids dipped in chocolate (its divine); two Italian recipes from my family (rainbow cookies and buccellati). My aunt is in charge of rugelachs, traditional butter cookies, and a couple of other family favorites this year. So we'll have plenty of cookies, but... I'm looking through my new books and I seriously considering trying out some new recipes.
I would love some feedback on these recipes from whomever has tried them- there are a couple of these which I chose for nostalgic reasons, and then some of these I have never seen or heard of.
I would really appreciate some yays or nays... as well as some advice on which doughs can be prepared and frozen beforehand (a week before baking, tops).
Recipes under consideration:
Gourmet (1985) "Pecan Tassies"
Gourmet (1978) "Bizcochitos"
Gourmet (1965) "Ginger Sugar Cookies"
Gourmet (1954) "Benne Wafers"
Gourmet (1951) "Navettes Sucrees (Sugar Shuttles)"
King Arthur Classic Apricot Squares
RLB's Mother Bauer's Buttered Rum Cookies
There are several more which look fantastic to me, but they are either too similar to others being made, or I just don't see them going over as well with my particular Christmas audience. In any case, I feel the need to say how terrific these books are- each is very different, with a different design aesthetic, different recipe layouts, and different methods of categorization and anecdotal offerings.
Anyway, I think I can pull off up to 8 or 9 different recipes if I knew that I could start the doughs now and defrost and bake during the days between the 19th and 23rd. Any input? Thank you in advance!