Christmas baking & cookies

The classics are linzer, vanilla crescents, gingerbread, coconut macaroons, and 'wasp nests.' For something new, try modern-style cookies, meringues, or no-bake balls. Mix sweet and nutty.

Keeping types like linzer, gingerbread, or crescents can be baked three weeks ahead and only soften in the cold. Save delicate and cream-filled ones for the last days.

Usually too much flour, or it hasn't been worked enough. Let butter dough rest overnight in the fridge, then knead it briefly by hand before rolling so it relaxes. Still crumbling? Work in an egg yolk.

The classic is royal icing: whisk an egg white with about 150 g of sifted powdered sugar and a few drops of lemon juice until thick and glossy. Pipe it with a parchment cone or a bag with the corner snipped off, then let it dry.

In closed tins somewhere cool and dry, each kind separately so they don't swap moisture and scents. Soften gingerbread with a slice of apple.