Christmas Cookie Recipes

We've got them all, directly from the Moms Who Think kitchens. These are the cookies we bake to give, to serve to our families and friends, and to express home baked Christmas love. Get your mixing bowls ready, stock up on supplies, and enjoy the results!

Christmas Cookie Gift Ideas

Bailey's Irish Cream Truffles


1/4 cup Bailey's Irish Cream liquer
1 Tablespoon butter
12 oz. semisweet chocolate
2 egg yolks
1/4 cup heavy cream


Melt chocolate, Bailey's and heavy cream tog over very low heat.

Whisk in yolks, one at a time, mixture will thicken. Whisk in butter.

Refrigerate overnight, or until firm.

With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Place in festive little cupcake or candy wrappers, place in little candy box or plastic wrap with some ribbon.

Makes 1 dozen cookies.

Peppermint Meltaways

©MPH Photos/



1/2 cup powdered sugar
1 cup butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch


1 1/2 cups powdered sugar
2 Tablespoon butter, Softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired
hard peppermint candy or candy canes, crushed


Combine sugar, butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed until creamy.

Reduce speed to low; add flour and cornstarch. Beat until well mixed.

Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350 degrees F. Shape rounded teaspoonfuls of dough into 1-inch balls.

Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.

Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.

Makes 4 dozen cookies.

Chocolate Chip Cranberry Oatmeal Cookies



1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
10 Tablespoons (1 1/4 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup (packed) light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup old-fashioned oats
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips
3/4 cup coarsely chopped fresh or frozen cranberries


Position rack in center of oven and preheat to 350 degrees F.

Line 2 large rimmed baking sheets with parchment paper.

Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend.

Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla.

Add flour mixture and oats and stir until blended. Stir in chocolate chips and cranberries.

Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart.

Bake cookies, 1 sheet at a time, until edges are light brown, about 14 minutes. Cool on sheets 5 minutes.

Transfer to rack; cool completely.

Makes 2 dozen cookies.

Belgian Christmas Cookies


2/3 cup butter
1 teaspoon almond extract
1 cup firmly packed dark brown sugar
2 eggs
1 2/3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped unblanched whole almonds
1/2 teaspoon ground cinnamon
2 teaspoons red sugar crystals
2 teaspoons green sugar crystals


Cream butter with almond extract. Add brown sugar gradually, creaming until fluffy.

Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.

Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugar.

Bake at 375 degrees F 10 to 12 minutes. Cut into bars while still warm.

Makes 5 dozen cookies.

Jello Cookies


3/4 cup butter
1/2 cup granulated sugar
1 3 oz. package jello (red or green)
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt


Preheat oven to 350 degrees F.

Cream together butter, sugar, jello, eggs, and vanilla.

Add dry ingredients, mix well.

Roll into little balls, and roll in sugar, place on greased cookie sheet, and flatten with fork or bottom of glass.

Bake 6-8 minutes until golden brown.

Makes 2 dozen.

Whipped Shortbread Christmas Cookies


1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 cup red maraschino cherry
1/4 cup green maraschino cherry


Preheat oven to 350 degrees F.

In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.

Prepare cookie sheets with parchment paper. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.

Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.

Bake in preheated 350 degree F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, do not overbake.

Remove from oven and let cool on cookie sheet for about 5 minutes.

Transfer onto wire racks to finish cooling. Makes 2 dozen cookies.

Christmas Cookie Recipes




3/4 cup molasses
3/4 cup honey
3/4 cup shortening
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground mace
1/2 teaspoon pepper
1/4 teaspoon anise seeds, crushed
1 beaten egg
sifted powdered sugar


Combine molasses and honey in a medium saucepan; cook over low heat until throughly heated, stirring frequently.

Add shortening; stir until well blended. remove from heat. Set aside to cool.

Combine flour, baking soda, salt, allspice, mace, pepper and anise in a large mixing bowl; stir well.

Add egg to cooled molasses mixture, stirring until well blended.

Gradually pour molasses mixture into flour mixture. Stir just until dry ingredients are moistened.

Allow dough to rest for 15 minutes.

Shape dough into 1 inch balls and place 2 inches apart on greased cookie sheets.

Bake at 350 degrees F for 10 minutes. Remove from cookie sheets and roll in powdered sugar.

Cool on wire racks. Makes 96 cookies.

Brown Sugar Spritz Cookies


1 cup firmly packed light brown sugar
1/2 cup butter, softened
1 Tablespoon milk
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/4 teaspoons salt


Preheat oven to 350 degrees F. Grease two cookie sheets.

Beat brown sugar and butter in large mixing bowl until light and fluffy.

Add milk, egg and vanilla; beat until creamy.

Stir together flour, baking powder, and salt; gradually add to sugar mixture.

Force dough through cookie press onto prepared cookie sheets.

Bake 12 to 15 minutes, until just browned. Makes 36 cookies.

Lemon Filbert Logs


2 cups butter
1 1/2 cups light brown sugar
2 teaspoons grated lemon rind
5 cups flour
1/2 Tablespoon lemon juice
2 egg whites, beaten with 2 Tablespoons Water
2 cup filberts (hazelnuts), finely chopped


Preheat oven to 400 degrees. Cream together butter, brown sugar and lemon rind until fluffy.

Sift together and add flour and salt. Add lemon juice and mix well. Chill for several hours.

Shape into “fingers” about 1 1/2″ long and 1/2″ in diameter.

Roll in egg white beaten w/water, then roll in chopped filberts.

Bake 10 to 12 minutes, or until lightly golden. Makes about 3 1/2 dozen.

Scotch Shortbread


3/4 cup butter, softened
1/4 cup sugar
2 cups flour


Heat oven to 350 degrees F. Cream butter and sugar.

Work in flour. If dough is crumbly, mix in 1 to 2 Tablespoons more butter.

Roll dough 1/2- to 1/3-inch thick on lightly floured pastry cloth. Cut into small shapes.

Place 1/2-inch apart on ungreased baking sheet. Bake about 20 minutes or until set.

Immediately remove from baking sheet. Makes about 2 dozen 1 1/2 by 2 inch cookies.



1 cup butter
1/2 cup brown sugar, packed
2 eggs, separated
1 teaspoon Vanilla
2 cups flour
1/2 teaspoon Salt
1 1/2 cup walnuts, finely chopped
Red Jelly
Green Mint Jelly


Heat oven to 350 degrees F. Mix butter, sugar, egg yolk and vanilla thoroughly.

Work in flour and salt until dough holds together. Shape dough by teaspoonfuls into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white, then roll in nuts.

Place 1″ apart on ungreased baking sheet. Press thumb deeply into center of each.

Bake 10 minutes or until light brown. Immediately remove from baking sheet. Fill thumbprints with jelly.



1 cup butter
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons sugar
2 teaspoon cinnamon


Preheat oven to 400 degrees F.

Mix butter, sugar, eggs thoroughly. Blend in flour, cream of tartar, soda and salt.

Shape dough by rounded teaspoonfuls into balls. Mix 2 Tablespoons sugar and 2 teaspoons cinnamon in a small bowl.

Roll balls into mixture.

Place balls 2″ apart on ungreased baking sheet. Bake 8-10 minutes or until set.

Remove immediately from baking sheet.

Quick Penuche


2 cups whipping cream
1 Tablespoon corn syrup
2 cups sugar
1 cup firmly packed brown sugar
3 Tablespoons butter
1/2 cup white chocolate chips
1 1/2 cups pecans


In heavy 4 quart saucepan combine cream, corn syrup, and sugars.

Place over medium heat, and stir until mixture comes to a boil. Clip on candy thermometer.

Cook stirring occasionally to 236 degrees Fahrenheit, or to a soft ball stage.

Remove from heat and stir in butter until melted. Add white chocolate, and let stand without stirring.

Add nuts, and stir. Pour into a buttered square pan, and let sit until set. Cut into bite size squares to serve.

Soft Ginger Snaps


3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
1 1/2 teaspoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups flour


Cream together butter, sugar and egg. Add 1/4 cup molasses.

In a separate bowl, mix together the dry ingredients.

Add the dry mixture to the wet ingredients and stir until soft dough forms.

Refrigerate for 2 hours, then mold into balls, and roll in sugar.

Preheat oven to 350 degrees F. Bake cookies for 8-10 minutes.

Makes 24 cookies.

Root Beer Float Cookies



1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1/2 cup buttermilk
2 eggs
2 teaspoons root beer extract
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt


2 cups powdered sugar
2 Tablespoons half-and-half
4 teaspoons butter or margarine
2 teaspoons root beer extract


Pre-heat oven to 375 degrees F. Lightly grease cookie sheets. Set aside.

In large mixing bowl combing sugars, butter, buttermilk, eggs, root beer extract, and vanilla.

Beat at medium speed until well blended. Add flour, baking soda, and salt.

Beat at low speed until soft dough forms.

Drop dough by heaping teaspoons 2 inches apart onto prepared cookie sheets.

Bake for 10-12 minutes, or until just set. Cool completely.

In small mixing bowl, combine frosting ingredients. Beat at low speed until smooth.

Spread on cookies, let dry completely before storing.

Cherry Chocolate Bars



1 cup flour
1/2 cup butter
1/4 cup sugar
2 Tablespoons unsweetened cocoa


4 cups powdered sugar
4 Tablespoons butter or margarine.
4 half-and-half
1 teaspoon almond extract

36 red maraschino cherries, well drained
2 cups semi-sweet (or milk) chocolate
1 teaspoon vegetable shortening


Heat oven to 350 degrees F. In medium bowl combine flour, 1/2 cup butter, granulated sugar, and cocoa.

Beat at low speed until soft dough forms. Press mixture evenly into ungreased 8-inch square baking pan to form base.

Bake for 15-18 minutes until set. Cool completely

In second mixing bowl, combine fondant ingredients. Beat at low speed until smooth.

Carefully spread fondant evenly over base. Arrange cherries over fondant in 6 rows of 6.

In small microwave safe bowl, melt chips and vegetable shortening at 50% heat for 2 1/2 to 5 minutes (check frequently because chips will be melted before they look melted).

Spoon melted chocolate over cherries, spreading to cover the cherry fondant layer.

Chill until set before cutting. Store in refrigerator.

Makes 12 bars.

Toffee Squares


1 cup butter or margarine
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla
2 cups sifted all purpose flour
1/4 teaspoon salt
1/2 lb. sweet chocolate, melted
1/2 cup chopped nuts, optional


Cream butter, gradually adding sugars. Add egg yolk and vanilla and blend together.

Add four and salt, blend. Spread on greased cookie sheet or 10x15x1″ pan.

Bake at 350 degrees F for about 20 minutes.

Spread with melted chocolate while hot and sprinkle with chopped nuts.

Let it cool and cut into small squares.

Makes 24 squares.

Chocolate Pinwheels


1 1/4 cups butter
1 1/2 cups confectioner's sugar
1 egg
3 cups flour
1/4 teaspoon salt
1/4 cup cocoa (for half the dough)


Mix butter, sugar and egg. Stir in flour and salt. Divide dough in half.

Stir 1/4 cocoa into HALF the dough. Refrigerate one hour.

On a floured pastry cloth, roll plain dough into a rectangle 16 x 19 inches.

Roll chocolate dough the same size. Place on top. Roll out BOTH doughs until 3/16 inch thick.

Starting at the long edge, roll doughs into a log.

Wrap and chill for one hour or longer.

Heat oven to 400 degrees F.

Slice dough log into 1/8″ slices. If dough crumbles while slicing, let it warm a bit.

Place 1″ apart on ungreased baking sheets. Bake about 8 minutes until set, but not brown.

Remove from sheets immediately and cool on racks.

Makes 24 cookies.

Swirled Mint Cookies


2 cups flour
1/2 teaspoon baking powder
1 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon peppermint extract
10 drops red food coloring
10 drops green food coloring


Combine flour & baking powder. Beat butter until softened.

Add sugar & beat until fluffy. Add egg & extracts & beat well. Add flour mixture & beat till well mixed.

Divide dough into thirds. Stir red food coloring into one third, green into another, & leave one third plain.

Cover each and chill one hour.

Roll each color into 1/2″ diameter ropes. Using one rope of each color, twist together (Like a three-colored candy cane).

Slice twisted ropes into 1/4″ pieces.

Place slices 2″ apart on ungreased cookie sheet and flatten to 1/4″ thickness with bottom of a glass dipped in sugar.

Bake in 375 degree F oven until just set (do not brown), about 8 minutes.

Remove and cool on racks. Makes about 3 dozen cookies.

Pastel Pretties


1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1 teaspoon vanilla
1/4 teaspoon anise extract


Sift together flour, baking powder and salt. Set aside.

Beat butter until soft. Cream in sugar. Add egg, vanilla and anise extract, mixing well.

Add in flour and mix until incorporated. Chill dough slightly (half an hour).

Divide dough in half. Return half to the refrigerator.

Divide the remaining half into three parts.

Color one part pale pink, one part pale green and one part pale yellow.

Roll each color into two, 10-inch long ropes. Place the six ropes on a baking sheet and refrigerate.

Remove plain dough from refrigerator and divide in half. Return half to refrigerator.

Roll the remaining half into a 10″ x 6″ rectangle. Place one pink, one green and one yellow rope in the rectangle, with two on the bottom and one resting on top, pyramid-style.

Wrap the plain dough around the ropes to form a “casing.” Wrap the roll in plastic and refrigerate at least 45 minutes.

Repeat process with remaining ropes and chilled dough.

Slice chilled logs into 3/16″ slices. Place on ungreased baking sheets and bake in 350 degree F oven 15 minutes or until firm, but not brown. (Slight browning on the bottoms is okay.)

Cool on racks. Store separately from other cookies.



3/4 cup butter, softened
3/4 cup shortening
1 cup sugar
2 teaspoons orange peel, grated
2 eggs
4 cups flour
1 egg white
2 Tablespoons sugar
red candied cherries, diced into tiny bits as holly berries
green candied cherries, diced into tiny bits as holly leaves


Preheat oven to 400 degrees F. Mix thoroughly butter, shortening, 1 cup sugar, orange peel and eggs. Blend in flour.

Shape dough by rounded teaspoonfuls into ropes, each six inches long and 1/4 inch in diameter.

Form each rope into a circle, bringing one end over and through in a single knot. Let 1/2 inch extend at each end. (The object is to create a wreath.) Place on ungreased baking sheet.

Beat egg white until foamy; add 2 Tablespoon sugar, one at a time, while beating. Brush tops of cookies with sweetened egg white. Press red cherry bits into center of knot (as holly berries). Add little bits of green cherries (as holly leaves).

Bake 10 – 12 minutes or until set but not brown. Immediately remove from baking sheet.

Christmas Tree Cookies


2 1/2 cups flour
1 cup sugar
1 cup butter, softened
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
1 egg
1/4 cuo green sugar crystals
1/4 cup nonpareil candy decorations,optional


Place flour, sugar, butter, baking powder, salt, almond extract and egg into large bowl of an electric mixer.

Mix together, using low speed. Dough will be crumbly. Then knead dough with hands until mixture holds together.

Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough in thirds.

Using hands, roll each into a 6-inch log.

Put sugar crystals on a sheet of wax paper.

Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals.

Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side.

Wrap each log well and refrigerate at least 4 hours or until dough is firm enough to slice.

To this point, cookies can be made up to a week in advance.

Heat oven to 350 degrees F. Slice logs crosswise into 1/4-inch slices.

Put slices about 1 inch apart on ungreased cookie sheets.

For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk.

Attach to bottom underside of each tree. Sprinkle each cookie lightly with candy decorations, if desired.

Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely.

Makes 72 cookies.

Caramel Pecan Treasures


1 cup butter,softened
3/4 cup lightly packed light brown sugar
1 teaspoon vanilla
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
12 oz. semisweet chocolate chips
1 Tablespoon shortening
25 caramels,cut in half, rolled into balls
30 pecans, finely chopped


Preheat oven to 325 degrees F.

Cream butter, sugar and vanilla in large mixer bowl until well-mixed. Stir in flour and baking powder.

Refrigerate dough for a 20 minutes; dough should be firm enough to roll easily.

Shape scant teaspoonsful of dough into balls about the size of a marble. Place on ungreased baking sheet, leaving about 2 inches between cookies. Flatten slightly.

Bake until golden, about 10-15 minutes. Transfer to wire racks to cool.

Melt chocolate chips with shortening in top of double boiler set over simmering water. Remove from heat.

Flatten caramel halves so they are the same diameter as the cookie.

Place one caramel half on top of each cookie.

Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover.

Press chopped pecans onto tops of cookies. Let stand on a wire rack until chocolate firms, about 20 minutes.

Place into individual paper wrappers. Store in a cookie tin with a piece of wax paper between each layer.

Makes 5 dozen cookies.

Marzipan Cookies

Makes 48 cookies


1 cup butter, softened
1/2 cup sugar
2 1/2 cusp flour
1 teaspoon almond extract
red, yellow, green food colors


Cream butter and sugar. Stir in flour and almond extract until mixture looks like meal.

Divide into 4 equal parts. Color one part of dough red, one green and one yellow and one orange.

Shape cookies as described below.

Preheat oven to 300 degrees F. Bake 30 minutes or until set but not brown.


Shape into apples and strawberries.

For Apples: Form small balls. Insert a tiny piece of cinnamon stick into top as a stem and a whole clove in the bottom as the blossom end.
For Apple Blush: Dilute a bit of red food color with water and brush over balls.

For Strawberries: Shape dough into small, heart-shaped balls. For texture, prick with the blunt end of a toothpick. Roll each berry in red sugar. Form stem and collar-like leaf with pieces of green dough.


Shape into Bananas and Pears.

For Bananas: Shape dough into rolls, tapering ends. Flatten tops slightly to make plans of banana and curve each slightly. Paint on “stripes” with diluted green food color.

For Pears: Shape dough into small pear shapes. Insert small piece of cinnamon stick in narrow end for stem, clove in bottom. Brush diluted red color on “cheeks.”


Shape into Apricots and Oranges.

For Apricots: Shape dough into small balls. Make a crease down one side of each with a wooden pick. Insert a whole clove in each for stem. Brush with diluted red color.

For Oranges: Shape dough into small balls. Insert whole clove in each for “blossom” end. Prick all over with wooden toothpick to make skin textured.


Shape into Apples and Green Peas.

For Apples: See directions for red apples.

For Green Peas: Form dough into 1 1/2 inch rounds. Divide a rounded teaspoonful of dough into five small “balls” or “peas.” Place “peas” in a row on each round, then fold up bottom half of round so “peas” are peeking out. Pinch ends together to secure.

Pecan Tassies


Cream Cheese Pastry Crust:

1/2 cup butter, softened
3 ounces cream cheese,softened
1 cup all-purpose flour

Pecan Filling:

1 large egg
3/4 cup light brown sugar, pcaked
1 Tablespoon butter, melted
1/16 teaspoon salt
3/4 cup chopped pecans


Preheat oven to 350 degrees F. Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inch deep.

For crust:

Beat butter with cream cheese until smooth. Add flour and mix until a dough forms.

Divide into 24 balls. With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.

For filling:

Whisk egg in a medium bowl. Add sugar, butter and salt and mix well.

Spoon about 1/2 teaspoon chopped pecans into each crust. Add filling so it comes almost to the top of the cups, making sure it doesn't spill over.

Sprinkle remaining pecans over the top.

Bake at 350 degrees F for 15 minutes.

Reduce oven temperature to 250 degrees F and continue to bake until crust is light brown at the edges, about 10 minutes.

Remove from oven and cool. When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack. Cool to room temperature.

Makes 24 servings.

Cinnamon Pinwheels


2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cinnamon red hot candies
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Red paste food coloring


On waxed paper, combine flour, baking powder, and salt.

In food processor with knife blade attached, pulse cinnamon candies until finely ground; set aside.

In large bowl, with mixer at medium speed, beat butter and sugar until creamy.

Reduce speed to low; beat in egg and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula.

Transfer half of dough to small bowl; with hand, knead in candies, then enough red food coloring to tint red.

Between two 20-inch sheets of waxed paper, roll cinnamon dough into 15″ by 10″ rectangle. (If paper wrinkles during rolling, peel it off, then replace it to remove wrinkles.) Repeat with plain dough.

Refrigerate dough rectangles 10 minutes or until chilled but still pliable.

Remove top sheet of waxed paper from each rectangle. Place plain rectangle (still on waxed paper) on work surface with a long side facing you.

Invert cinnamon rectangle on top of plain rectangle, so that edges line up evenly; remove top sheet of waxed paper.

Starting from a long side, tightly roll rectangles together jelly-roll fashion, lifting bottom sheet of waxed paper as you roll.

Wrap log in plastic wrap and freeze at least 1 hour or overnight, or until dough is firm enough to slice.

Preheat oven to 325 degrees F. Grease large cookie sheet. Remove log from freezer.

With sharp knife, cut log crosswise into 1/4″ thick slices. Place slices, 1 inch apart, on cookie sheet.

Bake cookies 14 to 15 minutes or until lightly browned around edges.

Transfer cookies to wire rack to cool.

Chocolate Candy Cane Sandwich Cookies



1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 large egg


1 cup plus 2 Tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring

1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)


For cookies:

Whisk flour, cocoa, and salt in medium bowl to blend.

Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg.

Add dry ingredients; beat until blended. Refrigerate dough 1 hour.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Scoop out dough by level tablespoonfuls, then roll into smooth balls.

Place balls on prepared baking sheets, spacing about 2 inches apart.

Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack).

Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp).

Cool on baking sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.

For filling:

Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.

Add peppermint extract and 2 drops food coloring.

Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired.

Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere.

Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate.

Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).

Makes 18 sandwich cookies.

Christmas Tea Cakes


1 cup butter
1 teaspoon vanilla extract
6 Tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
1/3 cup confectioners' sugar for decoration


Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and vanilla until smooth.

Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended.

Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.

Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar.

Makes 12 tea cakes.

Peanut Butter Oatmeal Drops


1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup milk (or evaporated milk)
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats


Line two baking sheets with waxed paper.

In a large heavy saucepan combine the butter, brown sugar, milk, and salt.

Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil.

Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat.

Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mix well.

Working fast, drop mixture by Tablespoonfuls onto prepared baking sheets.

Allow to cool and become firm, about 30 minutes. Makes 3-4 dozen cookies.

Easy Chocolate Fudge


2 cups semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
1 cup chopped walnuts
1 teaspoon vanilla extract


Line an 8-inch square baking pan with foil.

Mix chocolate chips and sweetened condensed milk in medium, heavy-duty saucepan.

Warm over low heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread mixture evenly into prepared baking pan. Refrigerate for 2 hours or until firm.

Lift from pan; remove foil. Cut into pieces.

Makes 36 pieces of fudge.


Chocolate Mint Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using green mint flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of mint mixture on top of the chocolate layer.

Peanut Butter Chocolate Layered Fudge:

Use one recipe with a combination of milk and semi-sweet chips, and one recipe using peanut butter flavored chips.
Pour a layer of chocolate mixture into two pans, then pour a layer of peanut butter mixture on top of the chocolate layer.

Rocky Road Fudge:

Add a cup miniature marshmallows and chopped walnuts to the chocolate mixture right after removing from heat, stir well.

Chocolate Cherry Fudge:

Make two recipes of fudge – one chocolate recipe then another recipe substituting white chocolate chips for the semi-sweet chips, increase the amount of chips to 2 1/2 cups.
To the white chocolate recipe add cherry flavoring , red food coloring, and 3/4 cup chopped maraschino cherries to the mixture after removing from heat.
Layer cherry mixture on top of chocolate mixture.