This is a favorite of mine by Beatrice Ojakangas. I usually make my cookies thicker than she tells you to (about 1/3 to 1/2")-- they are nice and soft that way. They seem to keep well for about 3-5 days in an airtight container.

Gingerbread (Pepparkakor) by Beatrice Ojakangas

½ cup (1 stick) butter, at room temperature
½ cup dark brown sugar
¼ cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ginger
1 ½ teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons cream, milk or water

-In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth.
-Blend in the flour and cream, milk, or water to make a stiff dough.
-Chill at least 30 minutes or until firm.
-Preheat oven to 375 degrees F.
-On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be.)
-Place about 2 inches apart on the baking sheet.
-Bake cookies for 8 to 10 minutes until lightly browned.
-Slide cookies and parchment off the baking sheet onto the countertop to cool.
-Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.
-Yield: about 4 dozen

These Coconut Orange Snowballs are a nice change of pace from the usual nut ones that we make at this time of year. I usually double the recipe.

Ingredients:

1 1/4 cups sweetened flaked coconut
1 cup (2 sticks) unsalted butter, room temperature
2 1/4 cups sifted powdered sugar (sifted, then measured)
1 1/2 teaspoons vanilla extract
3/4 teaspoon coconut extract
2 1/4 cups all purpose flour
1 1/2 tablespoons Fresh grated orange peel
1/2 teaspoon salt

Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)