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(Lebkuchen, continued) Heat oven to 400 degrees F. Roll out dough on a lightly floured surface to ¼-inch thickness. Cut out 2-inch round circles with a small cookie cutter. Place 1 inch apart on a cookie sheet lined with parchment paper. Press 3 Marcona almonds in a spoke pattern on each cookie, if desired. Bake 10–12 minutes. Cookies should be puffed and look dry on the tops.

While the cookies are baking, prepare maple icing. Stir first four ingredients together in a small bowl. Gradually stir in powdered sugar until smooth. Icing should be pourable and easy to spread onto a warm cookie.

Brush maple icing over the tops of hot cookies, and immediately transfer them to a wire rack to cool. Store cookies in an airtight container.

Butterscotch Nanaimo Bars

This popular Canadian dessert is a no-bake bar cookie that hails from the city of Nanaimo, British Columbia. The triple-layer treat first appeared in local cookbooks in the 1950s and quickly became a well-loved dessert through recipe contests, media coverage, and national coffee chains. Nanaimo bars are traditionally made with vanilla pudding powder for the middle layer of frosting. I’ve swapped in butterscotch for the vanilla, but coffee, caramel, or pistachio would be equally delicious.

Makes 16–24 bars

Crust:

½ cup unsalted butter

¼ cup sugar

5 tablespoons unsweetened
cocoa powder

1 egg, beaten

5 ounces chocolate graham
crackers, crushed into crumbs

1 cup unsweetened coconut

½ cup chopped hazelnuts

Middle Layer:

½ cup unsalted butter

3 tablespoons heavy
whipping cream

2 tablespoons butterscotch
instant pudding powder

2 cups powdered sugar

Top Layer:

½ cup heavy cream

2 tablespoons granulated sugar

7 ounces bittersweet chocolate
(70% cocoa), finely chopped

For the crust:

Melt butter, sugar, and cocoa in a double boiler. Add egg and stir to thicken. Stir in graham crumbs, coconut, and hazelnuts. Press into a 9-inch-square baking pan lined completely with foil. Chill until firm.

For the second layer:

Beat butter, cream, and pudding
powder in an electric mixer. Gradually add powdered sugar and beat until light and fluffy. Spread over chilled crust and smooth with the back of a spoon or an offset spatula. Chill.

For the chocolate top:

Heat heavy cream and sugar in a small saucepan over medium-high heat, stirring to dissolve. Place chocolate in a medium bowl. When cream begins to simmer, pour over chocolate to cover and let rest for 5 minutes. Stir quickly until completely smooth. If chocolate doesn’t melt completely, fill saucepan with an inch of water, bring to a simmer, and place bowl over the pan. Stir until melted. Pour over butterscotch layer and chill at least 30 minutes. To serve, slice with a warm knife, wiping it clean between each cut. Store bars covered in the refrigerator.

Fattigmands Bakkelser

These bowtie-shaped Norwegian cookies are deep-fried and lightly spiced with cardamom. Watch the oil temperature carefully; if it gets too hot, the cookies will easily burn, but if it’s not hot enough, they will become oil-soaked dough instead of a light, airy cookie.

Makes 4 dozen

10 egg yolks

½ cup powdered sugar

½ cup heavy whipping cream

1 tablespoon cognac or brandy

2 teaspoons ground cardamom

1 teaspoon finely grated lemon peel

½ teaspoon salt

2–2½ cups all-purpose flour

oil for frying (oil should come 1 inch up the sides of

a heavy bottomed pan)

powdered sugar to serve

In a mixer, beat yolks and sugar for about 10 minutes, or until thick and pale yellow. Mix in next 5 ingredients. Slowly mix in enough flour to make a stiff dough. Transfer to a clean bowl, cover, and chill for at least 3 hours or overnight.

Divide dough in half. Roll out each half on a well-floured surface to 1/8 to 1/16-inch thickness. Cut into 4-inch-long by 2-inch-wide diamonds. Make a 1-inch-long slit in the center of the diamond (lengthwise). Draw a long point of the diamond up through the slit and curl it back in the opposite direction.

Heat oil to 375 degrees F. Fry 15–30 seconds on each side or until light brown. Drain on a wire rack over a paper-towel-lined cookie sheet. Sprinkle generously with powdered sugar to serve. Serve immediately or store in an airtight container.

The holiday season doesn’t officially begin for me until my kitchen counters are dusted in a blanket of flour and sugar and every room smells of freshly baked cookies. As much as I love hauling out my own rolling pin, I can’t wait to receive edible gifts from friends and family featuring their own beloved and traditional cookie recipes. So what better way to kick off the holiday festivities than to turn on the oven and gather with friends for a cookie swap? You’ll have an overflowing cookie jar of sweet treats to share and enjoy all month long. These holiday cookie recipes from around the world will be a perfect globe-trotting addition to the sugary exchange. And because no cookie extravaganza is complete without the perfect drink to wash it all down, I’ve included a variation on hot chocolate that is guaranteed to keep your party guests warm and cozy.