And I know that because two of them are from my sister-in-law, who translated them from Czech for me, and one is a "kirsten-modified" chocolate chip cookie recipe. So there.

Chocolate wheels

300 grams of crushed nilla wafers
100 grams of chocolate
100 grams of butter, softened
200 grams of sugar (but I usually cut this to 100 grams)
2 tbspns oil
50 grams of cocoa powder
(1 tbspn of liquor of choice)

Melt the chocolate. Mix butter and sugar until creamy and smooth. Mix all ingredients together. Make a log by putting half of the mixture onto a large piece of saran wrap. Roll it out into a sausage shape. Tie off one end and squish so that hte mixture is tightly packed, but still in a sausage shape. Tie off other end. Put in refrigerator over night.

Cut slices about half an inch or so. Serve. (be careful cutting the slices, they tend to crumble a bit if you don't have a certain knack to it)

Citrus Marzipan Cookies

250 grams of soft butter
150 grams powdered sugar
2 egg yolks
pinch of salt
400 grams of unbleached flour
200 grams of marzipan
tablespoon of liquor of choice
80 grams diced candied lemon peel
50 grams of diced, candied orange peel

Grate butter over flour and sugar. Add egg yolks. Mix with hands until dough comes together and smooths out. (this may take a little bit of time)
Wrap dough and put in fridge for at least two hours.

Take about half the dough and roll out in a rectangle-ish shape until about 5 millimeters thick (do this on a large piece of saran wrap)

Mix liquor, peels, and marzipan. Spread half thinly over rolled out dough. Using the saran wrap, fold the dough over itself twice, as if rolling sushi. Remove saran wrap, slice into inch-thick slices and put on cookie tray. Bake at 250 for about 20 minutes in the middle of the oven.

Kirsten's Oatmeal/Wheat Germ/Molasses/Whole Wheat flour Chocolate Chip cookies

1 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
2 shakes of cinnamon
1 cup sugar
1/4 cup molasses
1/2 cup softened butter
1 egg
1 tspn vanilla extract
1 cup quick-cooking rolled oats
1 cup chocolate chips
nuts to taste

Preheat oven to 400 degrees. MIx flour, baking powder, baking soda, salt, cinnamon, wheat germ and oats together in a bowl with a whisk.

Cream butter and sugar, add vanilla and egg and beat well.

Add half of dry ingredients, mixing gently, add last half and mix until well incorporated. Add chips and nuts.

Place golf-ball sized pieces of dough about 2 inches apart on baking sheets greased only with the leftover butter on the wrapper. Do not flatten the dough. Bake for about 8 minutes. Cookies will appear underdone. DO NOT OVERBAKE, they are supposed to be soft cookies.

Yields about 23 cookies.