Christmas Cookie Jars

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I want to make my grandfather a jar of cookies for christmas but…?

I want to use ‘old fashioned’ cookie recipes from around when he was born. He was born in 1941 cook anything from the 1940′s and 1950′s would be great!
Thank you in advance

Here are a few that are handed down from my grandma. Everyone loves these. Hope it helps.

Spice Crackles

INGREDIENTS
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 teaspoon ground cinnamon
1 cup packed brown sugar
1/2 cup unsalted butter, softened
1/2 cup shortening
1/4 cup molasses
1 egg
2/3 cup coarse granulated sugar

DIRECTIONS
Sift together the flour, baking powder, baking soda, salt, ginger, cloves, nutmeg and cinnamon. Set aside. In a medium bowl, cream together the brown sugar, butter, and shortening. Stir in the molasses and egg. Gradually stir in the dry ingredients until everything is incorporated. Cover and chill dough for at least 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
Roll the chilled dough into 1 inch balls. Roll each ball in the coarse sugar. If you do not have coarse sugar, you can use regular sugar. Place cookie 2 inches apart on the prepared cookie sheets, and flatten slightly.
Bake for 9 to 12 minutes in the preheated oven, until cookies are cracked but still soft in the center. Remove from baking sheets to cool on wire racks. Store cooled cookies in an airtight container for up to 2 weeks.

German Lebkuchen

INGREDIENTS
1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup dark molasses
3 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup slivered almonds
1/2 cup candied mixed fruit peel, finely chopped

1 egg white, beaten
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/2 cups sifted confectioners’ sugar

DIRECTIONS
In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2×3 inch rectangles. Place cookies 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.
To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners’ sugar until smooth. Brush over cookies.

Molasses Cookies

INGREDIENTS
1/2 cup shortening
1 1/2 cups white sugar
3 eggs
1/2 cup molasses
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 cups raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Almond Cardamom Cookies

INGREDIENTS
2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2/3 cup unsalted butter, softened
1 cup white sugar
1 (3 ounce) package cream cheese, softened
3 tablespoons almond paste
1 egg
1 teaspoon vanilla extract
1/2 teaspoon lemon zest

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Sift together the flour, baking powder, baking soda, salt and cardamom. Set aside.
In a medium bowl, cream together the butter, sugar, cream cheese and almond paste until smooth. Beat in the egg, vanilla and lemon zest. Gradually blend in the dry ingredients until well mixed. Drop by spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Persimmon Cookies

INGREDIENTS
1/2 cup shortening
1 cup white sugar
1 egg
1 cup persimmon pulp
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup raisins or cranberries
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into

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