Do you have any ethnic cookie,candy or cake recipes for Christmas?

You're in luck, got 2 recipes sitting right in front of me I had to email to mom :) The first, my cousins grandmother used to make them all the time, she was Polish, so I believe that's what these are. Pretty good, not too sweet, I always liked the almond topping best. Here's the recipe: Kalotchkes 1 cup butter 2 1/4 cup flour 1/4 tsp vanilla extract 1/2 tsp salt Can of Solo Filling(usually by the pie filling stuff at the store) 8 oz soft cream cheese Cream butter, cream cheese, & extract till fluffy. Blend flour & salt, add in fourths to creamed mixture-mixing thoroughly each time. Chill over night in fridge. Roll dough 1/4 inch thick on floured board. Cut with 2 inch cookie cutter. Place on ungreased cookie sheet & top the cookie with Solo filling(we'd just spoon some on the top). Bake at 350 degrees 10-15 minutes or until lightly browned. Sprinkle a little powdered sugar after cooled. This isn't any ethnic treat, just a family tradition every year, these are my faves :) Snow Ball Cookies 1 cup butter 1 tsp vanilla 1/2 cup sugar 2 cups sifted flour 1 pkg chocolate kisses 1 cup chopped walnuts(optional) Beat butter, sugar, & vanilla till fluffy. Add flour & nuts mix well. Place in fridge for 15 mins. Shape dough around candy and roll into a ball(not large just enough to cover so no candy shows). Bake on ungreased cookie sheet, 375 degrees for 12 minutes NO LONGER. Cool sprinkle with powdered sugar.

Chinky's Bibingka SUBMITTED BY: Chinky Viola "An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as cheddar, that suits your taste."INGREDIENTS 4 cups grated fresh cassava 3 cups coconut milk 3 tablespoons melted butter 3 eggs 1 1/2 cups white sugar 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon lemon zest 1/4 cup shredded mozzarella cheese 2 cups coconut milk 1 (14 ounce) can sweetened condensed milk 2 tablespoons all-purpose flour 1/2 cup shredded mozzarella cheese 2 egg yolks, beaten DIRECTIONS NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind. Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done. To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown. Ube-Macapuno Cake SUBMITTED BY: Jackie "This is a great Filipino purple yam cake." INGREDIENTS 2 1/2 cups cake flour 3 teaspoons baking powder 1 teaspoon salt 1 cup ube (purple yam), cooked and finely grated 3/4 cup milk 1 teaspoon vanilla extract 1/2 cup corn syrup 7 egg yolks, lightly beaten 1/2 cup vegetable oil 7 egg whites 1 teaspoon cream of tartar 1 cup white sugar 6 drops red food color 6 drops blue food coloring 1 (12 ounce) jar macapuno (coconut preserves) 1 cup evaporated milk, chilled 3/4 cup white sugar 1 cup butter, softened 1 drop violet food coloring DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Line bottoms of 3 - 9 inch pans with parchment paper, but do not grease. Mix together the flour, baking powder, and salt; set aside. Place grated ube in a large bowl. Mix together 3/4 cup milk and 1 teaspoon vanilla; gradually blend into ube until smooth. Blend in corn syrup, egg yolks, and oil. Beat in flour mixture until smooth; set aside. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, then red and blue food coloring, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until the center of cake bounces back when lightly tapped. Invert pans on a wire rack and let cool upside down. When cool, run a knife around the edges to loosen cake from pans. Fill between layers with coconut preserves, then frost top and sides with butter icing. To make Butter Icing: Combine evaporated milk and 3/4 cup sugar. set aside. Cream butter until light and fluffy; gradually add sugar mixture, and continue beating to desired spreading consistency. Add food color, one drop at a time until desired tint is achieved.