Monthly Archives: December 2015



Cranberry Almond Biscotti from Lee Tobin

2 ½ cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
2 egg whites
1 tablespoon almond or vanilla extract
¼ cup sliced almonds
1 six-ounce package of Craisins (sweetened Dried Cranberries)

Preheat oven to 325.
Combine dry ingredients in a medium mixing bowl. Whisk together eggs, egg whites and almond or vanilla extract in a separate mixing bowl. Add to dry ingredients, micxing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds, mix thoroughly.

On a floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1-1 1/2 inches wide. Place on a cookie sheet and bake for 30 minutes or until firm. Cool on a wire rack. Reduce oven temperature to 300. Cut biscotti ½ slices. Stand upright on cookie sheet and back for an additional 20 minutes. Let cool and store in a loosely covered container. Makes 2-2 1/2 dozen.

Lee says she makes them every year. Thanks, Lee! Who doesn’t love biscotti?

And…what homemade gifts are you preparing for the holidays? Do share these with us in the detail that you wish. Use comments or my e-mail and I will pass them along.



Christmas Gumdrop Cookies from Judith Vitali

1 cup butter
1 cup sugar
½ teaspoon salt
1 teaspoon baking powder
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
2 eggs
1 cup oatmeal
1 cup coconut

Mix sugars and butter until light and fluffy … whisk together dry ingredients and add alternately with well beaten eggs to sugar mixture.
Add following ingredients – 1 cup oatmeal, 1 cup coconut, 1 cup gumdrops (cut fine), 1 teaspoon vanilla. Drop on greased cookie
sheet and bake at 350 degrees for about ten minutes.
A family favorite … I use black and orange gumdrops for Halloween and pastels for Easter.


Gingersnaps with Dried Cherries from Liz Hurbis
(Thanks to the internet for the gingersnaps picture but Liz’s would look even more festive with their cherry chunks!)

¾ cup (11/2 sticks butter, softened
1 cup sugar
¼ cup molasses
1 egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon salt
½ cup dried cherries
¼ cup chopped candied ginger

Cream the butter and 1 cup sugar in a mixer bowl until light and fluffy. Add the molasses and egg and mix well. Add the flour, the soda, cinnamon, cloves, ground ginger and salt, Mix well. Stir in the cherries and candied ginger. Shape into ½ inch balls and roll in additional sugar. Place on a cookie sheet. Bake at 375 for 8-10 minutes or until light brown.

Yield 3-4 dozen


Hello Dollies from Paulette Lein
(a family favorite at our house, made many times – thanks to Midwest Living for the photo)

11×7 pan

¼ lb. butter
1 cup graham cracker crumbs
1 cup coconut
1 package (large) chocolate chips
1 cup chopped walnuts
1 can Eagle Brand Milk

Melt the butter in the bottom of the pan. Sprinkle in the graham cracker crumbs and press mixture to the bottom of the pan. Layer next three ingredients and pour the Eagle Brand milk over all.

Bake at 350 for ½ hour.



Cookies Recipes turned out to be so much fun last year! Blog Readers stirred them up and served us all some very good eating. What’s better than a sweet comforting cookie? Do you like crunchy or soft, melt-in-your-mouth? Let’s do it again!

Send me your favorite cookie recipe along with a picture, if possible. You may e-mail me. If you do not have my e-mail, message me on Facebook and I will send you the address or contact me in a way that is convenient for you. I will plan to post your recipes, pictures and names on the home page for at least the first recipe each blog reader sends. Comments are always welcome.

Let’s have at it! Enjoy a cookie baking and eating December!