More cookie thoughts

Tat, never made pain d'epices but I have seen recipes. One recipe I do want to try this winter - but will have to "translate" (it's from a British book and has the amounts in mL rather than in cups) is for Lebkuchen, which is sort of similar. I have a recipe elsewhere for "pan lebkuchen" (made like bar cookies) but it doesn't look as appealing, and they recommend cutting up candied cherries to make poinsettia shapes on the top of them to decorate them but meh, I don't go for that kind of thing at all...too fiddly for me.

I made the hard-type of pfeffernusse (the ones that are very small and don't have egg in them) one year but they didn't get eaten up because they were kind of hard - you had to soak them in tea to make them easier to eat.

I thought about doing roll-out cookies, but I always do those up at my parents (using my grandma's recipe) and I'm not sure I'm up for doing two batches this year. And also - in my department (where I am taking the cookies), the plainer cookies (which the rollouts are - they're just a butter cookie) don't get eaten as fast as the stuff with chocolate or frosting. (Yes, I could frost the roll outs but again, meh: I much prefer them the way my grandma did them, just shaking on a bit of colored sugar before they went in the oven. I like the way that tastes better (not a big fan of frosting, here), and also, frosting cookies is kind of a big production.)

I have the rolls of refrigerator chocolate chip dough chilling right now but got wrapped up in other things and didn't start the other cookies. I think I will still do them tonight - it's chilly and rainy out and my house is a little chilly so having the oven on for an extended amount of time will be a plus.