Have yourself a retro little Christmas with these classic Christmas desserts from the 1950s.

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Back in the old days, they were all about butter: butter cake, butter cookies, you name it. Indulge in the dairy product with these recipes.

My mother has been making these since I was a little girl. Schnecken is German for Snail. Which these sort of look like. I just got my hands on the recipe and tested it out, with success! These are…

Soft and fluffy mom’s old-fashioned rugelach are always a hit! These yeast leavened rugelach are light and tasty, and you can fill them with anything your heart desires.

This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!

Several weeks ago I took a short road trip up to Napa. Luckily for me, it is only about an hours drive from my house. I ventured to attend Lindsay from Love and Olive Oil’s new book tour. I initially met Lindsay virtually from an online program titled “adopt a blogger”. The premise was to match a veteran and newbie blogger together. The veteran would mentor the newbie, to impart their knowledge and experiences. Lindsay had given great advice and was always available, should I have a question or need. I was elated to finally meet Lindsay in person along with her hubby Taylor. She is as lovely as she appears on her blog and could not be nicer. I am thrilled for all of her success and wish her all the best with her future endeavors. She has a fan for life with me and I can’t wait to make some of her delicious recipes from her new book – “Breakfast for Dinner”. Okay cleaver concept, huh? (Click "Read More" below to continue post) While on my road trip, I stopped at Napa Style to see if I might find a few blog props and other interesting goodies. My stop did not produce any blog props but rather some great food and wine. A lovely lady named Christine was in the store and sharing samples of her Italian Butterhorn cookies. I could not resist accepting a taste. Okay – I was in heaven. They were light, flaky, full of cinnamon flavor and simply divine. It was not hard for her to convince me to pick up a bag of these delights. I had asked her if there was cream cheese in them and she replied with – no sour cream. I was thankful for the clue. When I got home, hubby has to indulge. He was as enamored as I was. Let’s just say the bag of Cici’s ItalianButterhorn Cookies did not last long in our house. Of course, you know where I am going with this – I had to produce these at home. After a bit of research and refinement, the end result was a simply delectable cookie. Italian Butterhorn Cookies Makes 32 cookies 2 Cups Flour 1 Cup Butter (2 sticks) ¾ Cup Sour Cream ½ Teaspoon Salt 2 Eggs ½ Cup Walnuts, finely chopped 1 Cup Sugar 2 Tablespoons Cinnamon In a stand mixer, add the butter and ½ Cup sugar, 2 egg yolks and mix together. Set aside the egg whites to use later. Add the sour cream, salt and mix until smooth. Next add the flour slowly until incorporated. Shape the mixture into a ball and wrap in plastic and chill for one hour or until firm. In a small bowl add the walnuts, the other ½ cup sugar and cinnamon. Stir and set aside. Preheat the oven to 350 degrees. Divide the dough into 4 parts. Roll out one part to 1/8th inch thick and about 10 inches in diameter. Use a generous amount of flour on your board to prevent sticking. Brush dough with egg white and sprinkle with the cinnamon, walnut and sugar mixture. Cut into 8 equal parts. Begin rolling at the curved edge and place cookies point side down about 2 inches apart. In a small bowl beat the other egg and brush on top of each cookie and sprinkle with a bit of the cinnamon sugar. Bake for 15 to 20 minutes. Let cool on a wire rack. Store in an airtight container.

Do you love trying vintage recipes and want to make something special for the Holidays? These vintage recipes are from the Better Homes and Gardens Holiday Cook Book …

This traditional khruchiki recipe has been handed down through my mother's side from my great-grandmother. As a child, it was my job to loop the end of each cookie through its hole. —Sherine Elise Gilmour, Brooklyn, New York

A light, flakey, buttery little crescent cookie. It can be filled with many scrumptious fillings.

These are classic and amazing Polish pastries called kiffles. This Christmas cookies recipe is a beloved family recipe that should be on your holiday table!

I got this recipe from my friend Laura, who is an expert baker. We've been making cookies together every year for Christmas since we were i...

Mandelbrot in Yiddish literally means "almond bread." The twice-baked cookie made with oil and almonds dates back to 19th century Eastern Europe. There are many variations made of different dried fruits and nuts. My chocolate chip version is more modern-American. —Kimberly Scott, Kosciusko, Mississippi

Krumkake is a Norwegian crispy wafer-like cookie that's made on a special decorative iron, then rolled into a cone. Serve plain, or dip in chocolate and fill with whipped cream.

This decadent cookie starts with a cream cheese-based dough and whatever filling you can dream up. Honey-walnut or chocolate are good places to start!

These Hungarian Nut Roll Cookies are a flakey, cream cheese crust wrapped around a homemade walnut filling. The filling is sweet, crunchy, and caramelized around the edges!

A fellow home cook shared this recipe for a sweet, fruit-filled pastry. My son, who isn’t a dessert fan, was disappointed when he came home to find his dad had polished off the last kolache in the batch. —Ann Johnson, Evansville, Indiana

Crisp shortbread meets gooey caramel and a layer of chocolate in these decadent, crowd-favorite millionaire bars.

These crescent-shaped pastries are the perfect sweet bites to serve at your next weekend brunch get-together or with your afternoon cup of coffee or tea.

They're also chewy, spicy, sweet, and buttery all at once

Celebrate the holidays like they do in Germany with these German Christmas cookies. From lebkuchen to spritz to marzipan, these authentic sweets are sure to please.

Rugelach Cookies are a classic bite-size pastry filled with apricot jam and chopped walnuts. This recipe is so easy to make and willbe a great treat to celebrate Christmas and the holiday season!

Cream-cheese based pastry dough, filled with jam and rolled into bite-sized pieces

Stuffed with raisins, pecans, crystallized ginger, and cinnamon, these rugelach cookies come together quickly thanks to the hack of store-bought pie crust.

These Dark Chocolate Almond Lacey Cookies are easy, crunchy, & delicious! Dark chocolate slathered between two thin, crunchy cookies for a sweet treat.

Hi Everyone! Continuing with our traditional Christmas baking, today we have made an old favourite. Crispelle were a very popular treat that Nonnina's mom made back home. Prior to coming to Canada, they could not really afford to buy the ingredients to make cookies so many of their go to treats were made from simple ingredients - mainly savoury, and fried. Crispelle can be made in whichever way you would like and that is the beauty of this simple pastry; you can make it in strips like Nonnina's mom or in circles which is how I enjoy them. They can even be paired with different ingredients. Nonnina either makes them plain, with golden raisins or traditionally with Baccala (salt water cod). Any way you choose to enjoy this dessert, it is guaranteed to be delicious! Ingredients 4 1/12 cups of water 4 tsp of yeast for bread 4 tsp of sugar 8 tbsp of extra virgin olive oil 4 tsp of salt 10 cups of flour Sugar for dusting Preparation 1. In a large bowl pour together the water, yeast and sugar and let it sit until the yeast bubbles at the top. 2. Once the yeast has bubbled to the top, pour the mix into the food processor, add the oil and pulse until combined. 3. Add the flour to the food processor once cup at a time, and pulse until all combined. 4. Grease and flower a large bowl, and place the dough inside. Cover the bowl with a tea towel and set aside for about 3 hours to rise. 5. Once risen, fill a large pan with sunflower or canola oil and stretch strips of the dough apart, laying them gently in the oil. 6. Flip them over to cook on both sides and remove them using a slotted spoon when they are golden. Put them on paper towels to drain. 7. Sprinkle them with a dusting of sugar to finish. Do this as soon as they come out of the oil so that the sugar sticks. During this holiday season make sure to visit Nonnina's Kitchen for new traditional Italian Goodies! Don't forget to follow my blog to get new recipes and see what's cooking in Nonnina's Kitchen EVERY week! Buon Apetito! With Love From, Nonnina!

In this post you will find a much wanted Panettone recipe, as well as tips, recommendations and a helpful dough calculator.

Like a richer, buttery-er, heftier version of a pizzelle, lukkens are a traditional Belgian waffle cookie usually made on a lukken press or lukken iron (Lukijyer).

These delicious Kolachy Cookies are perfect for Christmas.

Our classic rugelach recipe couldn't be easier to make, and can be filled with jam or a sweet brown sugar and walnut mixture—or both!

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Top LA lifestyle blogger, Posh in Progress, shares a Simple and Delicious Panettone Recipe using dried cherries and apricots. Click here!!

I don't wanna make any dramatic claims or anything, so I'll simply state that these flaky cream cheese rugelach are everything I've ever dreamed of and more. You know, just keeping it real. Cuz like, you guys already know how much I love cookies. And rugelach are cookies on steroids. They're way up

I got this recipe from my friend Laura, who is an expert baker. We've been making cookies together every year for Christmas since we were i...