Thanks to @Bromfield2 - I will make these.
https://www.thespruceeats.com/authentic-croatian-bajadera-torte-recipe-1135849
Wonder if SIL will recognize them.
The Ritz squares are yummy. They are always the first to disappear! The small box of Ritz is 200 grams (I’m in Canada) and the bag of Skor bits is the typical size of bags of chocolate chips, etc. I’m not sure of the actual number as I don’t have a bag in the house at the moment.
@alwaysamom okay, thanks. I’m making these for sure!
For buckeyes/peanut butter balls, my family likes the ones that use crushed rice krispies in the recipe. For the chocolate coating, I just use Ghiradelli chocolate chips. I don’t bother putting in oil/shortening in it and it works out fine.
^^ My mom added Rice Krispies. I don’t know if I can make that bold of a step the first year. 
Our list has been made. D2 made the first one this afternoon - gingerbread cookie with a dollop of buttercreme on top.
Just want to contribute that since marrying my Persian husband, I’ve learned that putting pistachios and rose petals on everything makes it taste AMAZING and people consistently compliment how beautiful it looks. My workplace is doing a holiday cookie exchange next week and I signed up to make pistachio and rose cookies. I’m basically going to make a regular shortbread cookie but add some rosewater and lemon, then when they cool, make a glaze and dip it in crushed pistachios and dried rose petals. It’s a really easy way to make any dessert pop (I’ve tried the same trick with cakes too 
)
^^^^BB My parents were from the Dalamatian coast and I know fritule are popular there but I think they are also popular in other parts of Croatia.
Thanks @Bromfield2!
@alwaysamom, I’m trying that ritz dessert, too! I always bake this CHocolate chip recipe that I posted 3 years ago. I can hardly believe it’s been 3 years.
http://talk.collegeconfidential.com/parent-cafe/1842731-omg-make-this-chocolate-chip-cookie.html
Similar to the cracker recipes above - made this today in no time at all. It’s addicting in the very best way. I liked the thinness of the saltines and the almonds on top.
https://smittenkitchen.com/2009/04/chocolate-caramel-crackers/
Buckeyes made today too. Lemon bars maybe tonight.
@abasket My husband grew up in Ohio–(East. Liverpool). My mil made buckeyes every Christmas and a bunch of other cookies and treats. I never wanted so much sugar in the house so H and I decided that we’d each pick one treat to make at Christmas. My H does buckeyes (I posted my treat upthread). He uses this recipe, which he says is very close to what his mother made. I never heard of buckeyes until I spent Christmas with my H’s family.
@abasket I don’t make those for Christmas but have made them quite often using either saltines or graham crackers.
@Bromfield2 yes that’s pretty much the recipe I used just a little different quantities. If anyone decides to make Buckeyes - you’ll be glad you did… - BUT I’ll put a plug in for making the ball part small - once you did them they are bigger and they are rich and you can still get some decadent bites in even a small ball.
Overall I’m a fan of making all cookies or bars small in size. That way I’m not limited to “one” choice - I can choose 2 or 3 varieties but not actually have a big quantity. Who can choose ONE when there are several to chose from?!
Well, my buckeyes are in fridge. I’m a sucker for new cookie recipes. I had to add a little water to the chocolate to make it shiny and stick to the cookies.
“I had to add a little water to the chocolate to make it shiny and stick to the cookies.”
You gut lucky. Chocolate and water are enemies.
I make:
Russian Tea Cakes
Molasses cookies
Pumpkin cookies with brown butter frosting
Sugar cookies
Orange Coconut chews
Salty Butter Pecan
The Salty Butter Pecan have become a favorite. They’re from the King Arthur’s site.
When I made my buckeyes first I refrigerated the dough for a couple hours before rounding into balls. Then once rounded into balls, I stuck them in the freezer for 30 minutes. Added a little shortening to the chocolate to melt and then dipped them. No problem with chocolate sticking! Then put in freezer again to harden chocolate.
I freeze all my Christmas cookies after making them - do others freeze cookies - or not??
Yes, I do freeze to keep them fresh. However, peanut butter balls/buckeyes are one of the things I don’t freeze.
I also add alittle shortening to the chocolate before dipping the Buckeyes.
My peanut butter ball recipe calls for 32 oz semi-sweet choc chips with a cake of melted wax. Makes the chocolate very smooth and thin. The key is to keep the chocolate hot enough to cover 120 balls. I use a small melon-baller to get them all the same size and not too big. I freeze them after I roll, but not after I dip them.