Design Toscano Staff’s Christmas Cookie Recipes

Design Toscano Staff's Christmas Cookie Recipes

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. They are very bite-sized and personal.”  – Sandra Lee

Preheat your ovens and break out the oven mitts and measuring cups, it’s time for the first annual Design Toscano Staff’s Christmas Cookie Recipe blog! We asked our coworkers for their most treasured holiday recipes and they totally delivered! So whether you’re baking for a cookie exchange, a sweet treat for Santa, or just a winter snack for yourself, here are some of our staff’s favorite cookie recipes:


With Design Toscano being located just outside Chicago, it’s no surprise that we have quite a few coworkers of Polish descent, including our president, Mike Stopka! This treat is also a popular choice in the Czech Republic, Hungary and many other locations, and due to its international acclaim, it has a variety of spellings and variations. Here’s one of our employee’s favorites:


1 package of cream cheese (8 ounces)

1½ cups butter

3 cups flour

½ teaspoon salt

Apricot and raspberry jams (or filling of your choice)

Topping: powdered sugar


  1. In a large bowl, cream together cream cheese and butter until light and fluffy
  2. Slowly stir in flour and salt while mixing well
  3. Wrap in plastic wrap and chill for at least an hour
  4. Preheat oven to 350 degrees Fahrenheit
  5. Roll out the dough by first dusting the surface (mat or counter top) with a mix of equal parts powdered and granulated sugar (don’t use flour!)
  6. Roll to ¼ inch thick and cut out using a square cookie cutter about 2 inches wide
  7. Place cookies on a parchment paper lined baking sheet
  8. Make an indentation in the center of the cookie and fill with a ½ teaspoon of filling, then fold in two opposite corners
  9. Bake for 15 minutes or until corners just begin to brown
  10. Let cool and dust with powdered sugar before serving. Enjoy!

Christmas Cookies with Candy-Coated Mint Chocolates

While these cookies don’t have any rich cultural history, we love the festive red, green and white color that the holiday candy-coated mint chocolates add! Neither kids nor Santa will be able to resist!


1 cup brown sugar

1 cup granulated sugar

½ cup butter

½ cup oil

2 eggs

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp vanilla

3 cups flour

1 bag candy-coated mint chocolates


  1. Preheat oven to 350 degrees Fahrenheit
  2. In a large bowl, cream together butter, oil, brown and granulated sugars
  3. Add eggs and beat until fluffy
  4. Add remaining ingredients, except candy-coated mint chocolates
  5. Spoon 1½ – 2½ tablespoon portions onto a greased baking sheet and add candy-coated mint chocolates on top pressing them in slightly (be generous, the cookies will spread)
  6. Bake for 7-8 minutes
  7. Let cool and enjoy!

Mexican Wedding Cookies (Polvorones)

Another multi-cultural treat, versions are known as Russian tea cakes, butterballs, or snowballs. These cookies have become a Christmas favorite in the United States and around the world.


1 cup pecan pieces

1 cup (2 sticks) unsalted butter at room temperature

¾ cup powdered sugar, sifted

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon kosher salt

For rolling: 1¼ cup powdered sugar


  1. Place the pecan pieces in a medium skillet pan and toast over medium heat. Stir frequently, until the nuts darken slightly and smell fragrant and nutty, about 5 minutes. Remove the pan from heat and let the nuts cool
  2. Once the toasted nuts are warm to the touch, but not hot, pulse in a food processor until powdery
  3. In a large bowl, cream together butter and ¾ cup powdered sugar until fluffy, then add vanilla
  4. Wisk the flour and salt together and slowly add it to the butter mixture
  5. Stir in the toasted nuts
  6. Chill dough for at least an hour
  7. Preheat oven to 400 degrees Fahrenheit
  8. Form dough into ball or crescents and place on a parchment paper lined baking sheet
  9. Bake for 10-12 minutes or until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly
  10. While cookies are still warm, but not hot, remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated
  11. Let cool and roll cookies in the remaining sugar

“If baking is any labor at all, it’s a labor of love. A love that gets passed from generation to generation.”  – Regina Brett

If you’re looking for a fun way to display your new delectable dessert creations while waiting for Santa, look no further than our sculptural tables, like the festive Santa Claus Sculptural Glass-Topped Holiday Table (EU9285), our wintery Flurry the Snowman Butler Holiday Pedestal Table (EU29480) or the regal Nutcracker Soldier Butler Holiday Pedestal Table (EU9367).

We also have a wide range of Christmas Décor and Ornaments to get you in the holiday spirit! Our collection includes gift ideas for everyone on your list and thousands of unique and exclusive items for your home and garden. Check out our website while your cookie dough chills!

We hope you enjoy these recipes as much as we do! We wish you happiness, joy, and lots of cookies in the coming holiday season!

Posted by Krista Carlson