I like Mexican Wedding Cookies. They are the best holiday cookie ever.
oh man me too, and if you have a recipe for them that you wouldn't mind sharing i'd love to try it.
i am not good about taking pictures of things while i'm making them. i was making two types of cookies at once last night so there were minimal pictures. there were more chocolate cherry cookies made, however:

i just call these things 'orange balls'... nilla wafers reduced to crumbs in a food processor combined with softened butter, vanilla, confectioner's sugar, orange juice from concentrate (thawed) and finely chopped pecans:

you roll em into balls and then roll the balls in granulated sugar:

see? i always remember to take pictures like, right as i'm putting them in the oven. these cookies are ridiculous - they taste how cheesecake in a cookie form would. the dough has a block of cream cheese and two sticks of butter in it. you cream everything together and then let it sit in the fridge overnight. roll into balls, shove thumb into the middle of each ball, fill thumb-hole with jam (i made a batch of raspberry and a batch of strawberry) and bake. i also make a chocolate version of these, and a variation where the ball gets dipped in egg white and rolled in chopped hazelnuts pre-pokery and jam-filling (el oh el.)

aaaand on the rack:

recipes:
Orange Balls
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
combine crumbs sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls, roll in granulated sugar or shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.
Raspberry Cream Cheese Cookies
2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
8 oz cream cheese, softened
2/3 cup granulated sugar
1 tsp vanilla extract
4 oz raspberry jam (no seeds)
shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball; fill with about 1/4 teaspoon jam. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 5 dozen.
Chocolate-covered cherry cookies
Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
maraschino cherries, blotted dry
frosting:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup sweetened condensed milk
1 to 3 teaspoons maraschino cherry juice
In a mixing bowl, cream together butter and sugar until fluffy; beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture (batter will be very firm). Shape into 48 balls, about 1 in. round, and place on ungreased baking sheets. Push one cherry halfway into each ball.
For frosting, melt chocolate chips in milk in a small saucepan over low heat, stirring constantly. Remove from the heat; add cherry juice and stir until smooth. Spoon 1 teaspoon of frosting over each cherry (the frosting will spread over cookie during baking).
Bake at 350° for 10-12 minutes.