I just discovered this wonderful thread. Now that the holiday season is looming again, the idea of new “heirloom” recipes from other seasoned bakers is really appealing!! I too am of German ethnic origins and baking for Christmas always began late in October at our house! Starting with Pfeffernusse, which needed some time to become soft and chewy. I have two recipes for them, although I don’t often do them anymore. They are a really simple small & not too sweet cookie that children love. One version I have (mother in law’s) is done in two layers stuck together with plum jam before frosting. Other German recipes my mom made are traditional “Honig Platzchen” (honey cookies), which were my favorite, and a Honigkuchen Slice that was filled with jam. Easy, not over-sweet and very yummy! Since embarking on my own homemaking career in ‘72, I have incorporated a number of other ethnic specialties into my baking for Christmas: Swedish Marzipan Almond Shortbread, Gingerbread Men, Florentines, Mince Tarts, 2 kinds of fruitcake, Rose’s Spritz Cookies, “Austrian” Apricot slices - a recipe from an old Canadian Living (don’t ask me what’s Austrian about them!?) that has become an annual “MUST make”, and of course more “American” things like Candy Cane Kisses and Shortbread based Pecan Diamonds. I would love to make the Italian Nougat sometime. I also have “invented” my own unique version of Stollen, which takes the best from all the not-so-great versions I’ve had. I use yeast, as well as finely seived dry cottage cheese in it. And it is absolutely unparalleled in texture and flavour. So that’s my rundown. Happy Holiday Baking all of you !!