Anyone know any good christmas cookie recipes?

I know it's a little late but maybe this will come in handy for next year. Or at the very least you'll be able to get some test recipes in during the year. Below is the link to recipes of just about every Christmas Cookie known to man. Good luck and happy baking!

Some goan sweets Kulkuls (crisp sugar-coated curls) Background: This is a common sweet made during the Christmas season and is distributed to guests during their "obligatory" visits to friends and family. Production (and we do mean "production"), usually involved the whole family, and often, the extended family getting together to produce these sweets in assembly line style! Ingredients: Milk of 1 coconut 2 eggs ½ kg flour 1 teaspoon salt Method: Knead the flour and eggs, coconut milk and salt into a ball of dough. Cover with a damp cloth and leave for some time. Then roll out the dough and cut into strips and them into small squares. Form into kulkuls by rolling the squares into curls off the back of a fork (they can also be shaped into twists). Deep fry the kulkuls. The next day make a thick sugar syrup (for a kilo of kulkuls, use ¼ kilo sugar). Throw in the kulkuls, stir until well coated and dry. Remove and store in an airtight container. Godshem Ingredients: 1 Coconut, grated 2 pieces of coconut jaggery 2 tbsp fenugreek seeds 2 tbsp Goa rice Method: Grind the grated coconut and extract juice. Mix the juice wiht the jaggery and keep on fire till the jaggery dissolves. Add the fenugreek and rice and cook till they become soft. Puranpoli Background: This is a very popular dessert created during the Hindu festival of Holi. Holi is the last day of the Hindu calendar. On the eve of this festival a huge wood pyre is made and set afire. Discarded or unwanted materials like dead wood of trees, broken pieces of furniture etc. are also put in the fire. This symbolises the destruction of one's ill feelings and/or animosities towards others. The next day the Holi Festival is celebrated by playing with colours in the morning with friends and neighbours getting together. In the evening visits are made to friends and relatives when sweets are offered and good wishes extended to one another. Ingredients: 1/2 kg lentils (dhal) 1/2 kg. Cane sugar (jaggery) 1/2 k.g white flour (maida) 100 ml. oil 1 teaspoon cardamon powder 1 teaspoon hydrogenated oil (ghee) Method: Wash gram dal and boil this with half tea sp.salt and water till it is very soft. When it is slightly cold strain and add jaggery and grind to a fine paste, If it is sticky put it on a low fire and dry up completely. This is called puran. Knead maida with half teaspoon salt with water.It should be neither very hard or too soft.Add oil and knead it till oil is absorbed and now do equal balls of puran and kneaded maida. Roll maida ball into a small puri.Fill it with puran ball. MAKE it into a ball and roll to a poli. Put on the pan and fry it dry turning both sides. Eat this melted with pure ghee. It is delicious eaten hot and with a nice cup of tea. This recipe was supplied by Mrs. Navelar, Miramar, Panjim, Goa. Dodol (rice halwa) Ingredients: 750 gm raw Goa rice 10 large coconuts 2 ½ kg coconut jaggery 2 tbsp sugar Salt to taste 200 gm cashew nuts, chopped Method: Grind the rice or powder it and blend it with a little water or coconut juice and keep aside. Grate and grind the coconuts coarsely. Extract about one and half litres of thick coconut juice and around 8 litres thin juice. Keep the thin coconut juice on the fire, preferably in a large copper vessel, and bring to the boil stirring continuously. Add the rice mixture, a little at a time, continuously stirring. Let it boil for around 2 hours. Add coconut jaggery and sugar and salt and continue stirring. When the mixture begins to thicken, add the coconut juice. The dodol will start leaving the sides of the pan when it is done. Pour into an aluminum or stainless steel container. Decorate with chopped cashew nuts. Serve sliced. Patoleo in saffron leaves Ingredients: 1 kg local rice 2 tender coconuts 400 grms jaggery 1 tsp cardamom powder salt to taste Saffron leaves Method: Scrape coconuts fine, and add jaggery, cardamom powder and mix well. On the front side of each saffron leaf, spread a little dough thinly and evenly. Then, place a little of the coconut mix in the centre and fold the leaf over, pressing the edges firmly. Steam the patoleos. Serve with leaves on, in a dish. Wheat Flour Halwa Ingredients: ½ kg maida 600 gm sugar 2 coconuts, ground coarsely, extract thick and thin juice about one and a half litres 50 gm butter chopped nuts, essence and coloring can be added as desired Pinch of salt Method: Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar, coconut juice, flavouring and color and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts A Letria Ingredients: 1 coconut 8 egg yolks 150 gm sugar 5 cardamoms 50 gm jaggery ½ cup milk Method: Grate coconut and mix well with ground jaggery. Dissolve 150 gm sugar in water and make a syrup of two thread consistency. Beat egg yolks with milk, making sure the mixture is not too dilute. While syrup is on boil, gradually pour the egg yolk mixture into the boiling syrup, through a sieve or perforated spoon, so as to form small thread-like noodles, which should be allowed to cook for 2-3 minutes and then removed from the boiling syrup. Spread the coconut mixture evenly over a platter, and pile the threads of egg yolk over this coconut mixture. Garnish with pieces of finely diced dry cherry and sprinkle with powdered cardamom. Optional: Finely hopped nuts and dry fruits can be mixed in with the grated coconut, for a special touch. Bolinhos (coconut cookies) Ingredients: 1 ½ lb sugar 1 coconut, grated 15 egg yolks 1 ½ lb semolina 2 tbsp butter Method: Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire. Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire. Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake.

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Some goan sweets Kulkuls (crisp sugar-coated curls) Background: This is a common sweet made during the Christmas season and is distributed to guests during their "obligatory" visits to friends and family. Production (and we do mean "production"), usually involved the whole family, and often, the extended family getting together to produce these sweets in assembly line style! Ingredients: Milk of 1 coconut 2 eggs ½ kg flour 1 teaspoon salt Method: Knead the flour and eggs, coconut milk and salt into a ball of dough. Cover with a damp cloth and leave for some time. Then roll out the dough and cut into strips and them into small squares. Form into kulkuls by rolling the squares into curls off the back of a fork (they can also be shaped into twists). Deep fry the kulkuls. The next day make a thick sugar syrup (for a kilo of kulkuls, use ¼ kilo sugar). Throw in the kulkuls, stir until well coated and dry. Remove and store in an airtight container. Godshem Ingredients: 1 Coconut, grated 2 pieces of coconut jaggery 2 tbsp fenugreek seeds 2 tbsp Goa rice Method: Grind the grated coconut and extract juice. Mix the juice wiht the jaggery and keep on fire till the jaggery dissolves. Add the fenugreek and rice and cook till they become soft. Puranpoli Background: This is a very popular dessert created during the Hindu festival of Holi. Holi is the last day of the Hindu calendar. On the eve of this festival a huge wood pyre is made and set afire. Discarded or unwanted materials like dead wood of trees, broken pieces of furniture etc. are also put in the fire. This symbolises the destruction of one's ill feelings and/or animosities towards others. The next day the Holi Festival is celebrated by playing with colours in the morning with friends and neighbours getting together. In the evening visits are made to friends and relatives when sweets are offered and good wishes extended to one another. Ingredients: 1/2 kg lentils (dhal) 1/2 kg. Cane sugar (jaggery) 1/2 k.g white flour (maida) 100 ml. oil 1 teaspoon cardamon powder 1 teaspoon hydrogenated oil (ghee) Method: Wash gram dal and boil this with half tea sp.salt and water till it is very soft. When it is slightly cold strain and add jaggery and grind to a fine paste, If it is sticky put it on a low fire and dry up completely. This is called puran. Knead maida with half teaspoon salt with water.It should be neither very hard or too soft.Add oil and knead it till oil is absorbed and now do equal balls of puran and kneaded maida. Roll maida ball into a small puri.Fill it with puran ball. MAKE it into a ball and roll to a poli. Put on the pan and fry it dry turning both sides. Eat this melted with pure ghee. It is delicious eaten hot and with a nice cup of tea. This recipe was supplied by Mrs. Navelar, Miramar, Panjim, Goa. Dodol (rice halwa) Ingredients: 750 gm raw Goa rice 10 large coconuts 2 ½ kg coconut jaggery 2 tbsp sugar Salt to taste 200 gm cashew nuts, chopped Method: Grind the rice or powder it and blend it with a little water or coconut juice and keep aside. Grate and grind the coconuts coarsely. Extract about one and half litres of thick coconut juice and around 8 litres thin juice. Keep the thin coconut juice on the fire, preferably in a large copper vessel, and bring to the boil stirring continuously. Add the rice mixture, a little at a time, continuously stirring. Let it boil for around 2 hours. Add coconut jaggery and sugar and salt and continue stirring. When the mixture begins to thicken, add the coconut juice. The dodol will start leaving the sides of the pan when it is done. Pour into an aluminum or stainless steel container. Decorate with chopped cashew nuts. Serve sliced. Patoleo in saffron leaves Ingredients: 1 kg local rice 2 tender coconuts 400 grms jaggery 1 tsp cardamom powder salt to taste Saffron leaves Method: Scrape coconuts fine, and add jaggery, cardamom powder and mix well. On the front side of each saffron leaf, spread a little dough thinly and evenly. Then, place a little of the coconut mix in the centre and fold the leaf over, pressing the edges firmly. Steam the patoleos. Serve with leaves on, in a dish. Wheat Flour Halwa Ingredients: ½ kg maida 600 gm sugar 2 coconuts, ground coarsely, extract thick and thin juice about one and a half litres 50 gm butter chopped nuts, essence and coloring can be added as desired Pinch of salt Method: Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar, coconut juice, flavouring and color and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts A Letria Ingredients: 1 coconut 8 egg yolks 150 gm sugar 5 cardamoms 50 gm jaggery ½ cup milk Method: Grate coconut and mix well with ground jaggery. Dissolve 150 gm sugar in water and make a syrup of two thread consistency. Beat egg yolks with milk, making sure the mixture is not too dilute. While syrup is on boil, gradually pour the egg yolk mixture into the boiling syrup, through a sieve or perforated spoon, so as to form small thread-like noodles, which should be allowed to cook for 2-3 minutes and then removed from the boiling syrup. Spread the coconut mixture evenly over a platter, and pile the threads of egg yolk over this coconut mixture. Garnish with pieces of finely diced dry cherry and sprinkle with powdered cardamom. Optional: Finely hopped nuts and dry fruits can be mixed in with the grated coconut, for a special touch. Bolinhos (coconut cookies) Ingredients: 1 ½ lb sugar 1 coconut, grated 15 egg yolks 1 ½ lb semolina 2 tbsp butter Method: Make a syrup of the sugar. Add to it grated coconut and stir well. Remove form the fire. Add to the mixture egg yolks and semolina, stir thoroughly, and return to the fire. On a very low flame bring to the boil and allow mixture to thicken, adding butter while still on fire. Remove the mixture, form into small cakes, lay out on a greased and floured baking tray and bake.