Cookies are as much a part of Christmas as candles and caroling. They are the gift that everyone loves, the holiday snack supreme. In many respects, they are the reason for the season.

And it is not just in America, by any means. In other parts of the world, too.

So this year, I decided to make holiday cookies from around the globe. To be honest, most of them come from Europe, because many of the best cookies come from there.

Ill start with New Mexico's state cookie,Biscochitos.They are typically served for big occasions and especially for the holidays. The crispy shortbread cookies are infused with anise and orange, and topped with a sprinkling of cinnamon sugar. In the version included here, I used shortening instead of lard.

Next we have Joulutorttu, Finnish Christmas pinwheels with a dollop of prune jam in the middle of each one. If you don't like the idea of prune jam, use raspberry jam. This recipe uses whipped cream and the dough is folded over on itself like puff pastry.

The French shortbread cookie recipe is the one chef Jacques Pepin makes every Christmas. You could think of them as a version of sabls, the traditional French shortbread cookie from Sabl-sur-Sarthe that are often made with almonds.

Austria's Vienna Tarts are flaky crescents rolled up around a bit of apricot jam, topped with chopped walnuts and powdered sugar.

Vanilla Kipferl also come from Austria. These tasty little treats are deceptive; they are easy to make, but they pack an enormous amount of flavor. In fact, my two taste testers said it was their favorite of all the cookies.

There are two reasons for the cookies being so addictive. One is that most of their bulk comes from toasted, ground almonds. And the other is the vanilla. Not only is there vanilla in the dough, but the cookies, once baked, are rolled in a mixture of superfine sugar and blended whole vanilla bean. They are sophisticated and delightful.

According to the King Arthur Flour Cookie Companion cookbook, Mailanderli are Switzerlands favorite holiday cookie. One taste is all it takes to understand why. These crisp and buttery cookies have a subtle flavor of lemon.

And finally, Chocolate-Glazed Lebkuchen is a cookie bar treat from Germany made with a spiced honey cake. With its cinnamon, cardamom, cloves, nutmeg and ginger, plus its candied fruit, it tastes just like the holidays.

And the chocolate glaze on top? Thats like a special Christmas present to you and your friends.

Yield: About 25 cookies

3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon anise seed, crushed

Zest of 1 orange

1 1/4 cups lard or vegetable shortening

3/4 cup plus 1/2 cup granulated sugar, divided

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1. In a large bowl, sift together flour, baking powder and salt. Whisk in the anise and orange zest.

2. In a separate bowl, combine 3/4 cup of the sugar and the lard or shortening. Using an electric mixer, beat the lard or shortening and sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough should be thick and similar in consistency to pie crust dough. Refrigerate for 30 minutes.

3. Preheat oven to 350 degrees. Line baking sheet with parchment paper. In a small bowl, combine the remaining 1/2 cup sugar and cinnamon for topping.

4. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut out cookies (a 21/2-inch cookie cutter yields a good size). Place cookies on prepared baking sheet and bake until just barely golden and set, about 10 to 12 minutes. Be careful not to overcook. Let cookies cool for 1 minute, then carefully dunk them into the sugar mixture. Place on cookie rack until completely cooled.

Per cookie: 157 calories; 9 g fat; 3g saturated fat; 15 mg cholesterol; 2 g protein; 18 g carbohydrate; 6 g sugar; 1 g fiber; 50 mg sodium; 24 mg calcium

Recipe by somethewiser.com

Yield: Around 45 cookies

2 sticks plus 2 tablespoons butter

1 1/4 cups granulated sugar

3 large eggs, at room temperature

3/4 teaspoon salt

1 tablespoon finely grated lemon zest, or 1/8 teaspoon lemon oil

4 1/3 cups all-purpose flour

1 egg yolk plus 1 teaspoon milk, for brushing

1. In a large mixing bowl, beat the butter until soft and creamy. Beat in the sugar. Add the eggs, one at a time, beating well after each addition; scrape down the sides of the bowl once or twice while adding the eggs. Beat in the salt and the lemon zest.

2. Sift the flour and add it, half at a time, to the butter mixture. Mix only until the flour is well incorporated. Gather the dough into a bowl, flatten it into a disk, and refrigerate it for 2 to 3 hours, or overnight.

3. Preheat the oven to 350 degrees. Lightly grease (or line with parchment paper) 2 or 3 baking sheets.

4. Remove the dough from the refrigerator. If its very hard, allow it to warm a little before trying to roll it out. Its best to work with small pieces, about 1/4 of the dough at a time; refrigerate the rest until youre ready to roll it out. On a lightly floured work surface, or between two pieces of plastic wrap, roll the dough to a 1/8-inch thickness. Cut out different shapes with cookie cutters dipped in flour. Transfer the dough to the prepared baking sheets. Re-roll the scraps to make more cookies.

5. Mix the egg yolk and milk in a bowl. Brush the cookies with the egg wash. If possible, refrigerate the cookies for 10 to 15 minutes before baking.

6. Bake the cookies in the middle of the oven for 10 minutes or until theyre an even, pale golden brown. Remove the cookies from the oven. Transfer the baking sheets to a rack to cool almost completely, then transfer to a rack.

Per cookie: 112 calories; 5 g fat; 3 g saturated fat; 29 mg cholesterol; 2 g protein; 15 g carbohydrate; 6 g sugar; no fiber; 45 mg sodium; 6 mg calcium

Recipe from The King Arthur Flour Cookie Companion

Yield: Around 40 cookies

1 3/4 sticks (14 tablespoons) unsalted butter

1/2 teaspoon salt

7 tablespoons plus 1/4 cup granulated sugar, divided

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

Scant 2 1/3 cups almond flour (from ground almonds that have preferably been toasted)

1/2 to 1 vanilla bean

1. In a medium-sized bowl, beat together the butter, salt, 7 tablespoons of the sugar and vanilla extract until smooth. Add the flour and almond flour, stirring to make a cohesive dough. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour, or overnight.

2. Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.

3. Break off walnut-sized pieces of the dough, and roll them into short (about 2-inch) logs. Shape the logs into crescents, then gently press them to flatten them slightly. Place the cookies on the prepared sheets.

4. Bake for 8 to 10 minutes, until theyre a light, golden brown. Remove them from the oven and let cool on the pan for 10 minutes.

5. While the cookies are cooling, process the remaining 1/4 cup sugar and vanilla bean in a food processor or blender until the bean is thoroughly ground and the sugar is almost powdery. While the cookies are still warm, gently roll them in the vanilla sugar. Transfer them to a rack to cool completely.

Per cookie: 106 calories; 5 g fat; 3 g saturated fat; 11 mg cholesterol; 2 g protein; 9 g carbohydrate; 4 g sugar; no fiber; 30 mg sodium; 2 mg calcium

Recipe from The King Arthur Flour Cookie Companion

Yield: Around 30 cookies

3 cups all-purpose flour

1 teaspoon baking powder

1 1/2 cups heavy cream, whipped

1 cup unsalted butter, softened

1/2 cup plus 2 tablespoons prune jam (recipe follows) or raspberry jam

1 egg

1 tablespoon milk

Powdered sugar for sprinkling

1. In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and baking powder. Mix in the whipped heavy cream, followed by the softened butter.

2. On a lightly floured surface, knead the dough until soft and smooth. Shape into a disc, wrap in plastic and refrigerate for at least 1 hour.

3. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper, or lightly grease.

4. On a lightly floured surface, roll out the dough until 1/4 inch thick. Fold the dough into thirds by folding one-third toward the center, followed by the other third toward the center (fold like a letter). Roll the dough out again, turn, and fold into thirds again along the other side to form the dough into a square. Roll out a third time to make a square about 1/4-inch thick.

5. Cut the sheet of dough into 3-inch squares. To make the traditional shape, use a sharp knife to make cuts from each quarter about halfway toward the center. Place a teaspoon of jam in the center of the square.

6. Lift every other split corner toward the center over the jam filing and pinch together in the middle to form a pinwheel shape. Place on the prepared baking sheets.

7. In a small bowl, beat together the egg and milk. Brush the top of each Joulutorttu with the beaten egg wash. Bake until golden, 7 to 10 minutes.

8. Allow to cool to room temperature and top with powdered sugar. Store in an airtight container if not serving immediately.

Per cookie: 160 calories; 11 g fat; 7 g saturated fat; 36 mg cholesterol; 2 g protein; 14 g carbohydrate; 2 g sugar; no fiber; 7 mg sodium; 30 mg calcium

Recipe from tarasmulticuturaltable.com

Yield: 1 3/4 cups

10 1/2 ounces pitted prunes

1/4 cup granulated sugar

1. Cover the prunes with water and soak for 2 hours. Drain, rinse, and place in a medium saucepan. Add the sugar, top with just enough water to cover, and place over high heat.

2. Once boiling, reduce heat to a simmer and cook, stirring often, until the prunes have softened and are easily mashed, about 20 minutes. If needed, add a little more water to keep the mixture from burning.

3. Mash the jam to desired consistency, or pure. Refrigerate until ready to use.

Per ( 2 tablespoon) serving: 86 calories; no fat; no saturated fat; no cholesterol; no protein; 23 g carbohydrate; 4 g sugar; no fiber; 1 mg sodium; 15 mg calcium

Recipe from tarasmulticulturaltable.com

Yield: 24 cookies

3/4 cup granulated sugar

1 cup plus 1 tablespoon honey

1 tablespoon water

4 tablespoons (1/2 stick) butter, cut into pieces

3/4 cup chopped unblanched almonds

1/3 cup finely chopped candied or dried pineapple (or any other good candied fruit)

1/3 cup lightly beaten egg (more than 1 large egg)

3 tablespoons fresh orange juice

1/2 teaspoon almond extract

1 2/3 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

More here:

Holiday cookies from around the world | Features - yoursun.com