That's every day for me. A cup of gourmet coffee with organic half and half, and a bowl of gourmet weed. Then I hit the ground running.
I have tons of cookies to make. Love this thread.

My specialty is my gingerbread cut outs. I don't do men any more because I realized that it's a nod to eating children, so I make gingerbread stars and trees. I decorate them with organic orange peel that I candied myself in honey. The gingerbread recipe is one I developed over many years as an attempt to make a healthy cookie. It is sweetened with honey and molasses, no refined sugar. I use a mix of organic whole wheat and unbleached white fours and organic butter. I'm a freak. There are a few friends who have lined up for these cookies every year for decades. I started the idea in the 70's. The earliest cookies came out like dog biscuits because I kept rolling the dough in flour. They got too hard. Then I figured out to chill the dough and roll it between parchment papers. perfect. Took me all day yesterday to make those cookies.
I did all the doughs last Thursday.
I made the Mexican tea cakes Friday. Love those. I sweeten the dough with honey instead of sugar and it really helps them be moist. They are rolled in organic powdered sugar.
Today I'll do the pinwheels. I rolled out and layered the doughs yesterday. It's a vanilla cookie dough and a cocoa marzipan dough. It got rolled up and chilled last night. Today I'll slice and bake them. Then there's the rugalach. I made all the fillings last week. There are three. White chocolate with my organic orange peels, home made organic cranberry sauce, walnuts and a pinch of cardamom. Dark chocolate with roasted almonds and sour cherries I stored in honey in the freezer last July. Almond extract. The third one is dates and pecans with cinnamon and honey. The dough is organic cream cheese and butter with a bit of honey and vanilla. Can't wait to eat those.
Then I have to tackle the sugar cookies. That's a job, but it isn't Christmas without cut out sugar cookies with colored icing. These are right out of the 1950's. I make a buttercream icing instead of the royal icing most folks use on these cookies. The icing tastes good, doesn't just look pretty. Last year I used organic natural food coloring. eh. The colors were not great. I probably go buy some normal poisonous food coloring for this. Christmas is the only time I would use food coloring poison. lol.
Then there's the coconut macaroons, gluten free, drizzled with a good dark chocolate.
I have a gluten free daughter in law, so she gets two mini batches of cookies for herself. I made gluten free gingerbread for her, and she likes lemon sugar cookies.
whew. On Christmas Day, I bake a cherry ring that is mind boggling good. The day after Christmas I collapse. lol
I love all this baking, and I love hearing about other people's baking, but I won't be here much today because I have about ten hours of work ahead of me.
We should share recipes here.