What about cookies that can be baked now and stored for Christmas? I’ve found Pfeffernusse to keep exceptionally well in airtight tins. I always dip them in a confectioners sugar and lemon juice glaze and let them dry for a couple of days before putting in the tins.
Another “cookie” that comes to mind is plain meringues, the ones you let dry overnight in the oven. If dry all the way through, they keep crisp and fresh-tasting for at least a month. Store airtight in a warm dry place. My Mom always kept a tall tin box of them on top of the fridge.

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