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Merry Christmas - Linda

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Merry Christmas - Linda - Page Text Content

S: Cookies from Heaven

FC: Cookies from Heaven | Love, Memories and Recipes from Linda's Kitchen

1: Linda loved Christmas. She personified the spirit of the season that was rich in traditions, family gatherings and love and laughter. Her house was adorned in Christmas decorations, collected and made over the years. Her tree shone in tinsel and ornaments (those handmade by her boys and grandchildren were her favorites) and meticulously-wrapped gifts were under the tree. Christmas cards were hung as a visual reminder of the faces and greetings from family and friends; she cherished every one. Perhaps her favorite part of the season was the traditions, certainly one of which was baking Christmas cookies with the family. She'd gather a kitchen full of helpers, young and old, and bake all sorts of cookies for hours. Flour, sprinkles and sugar would be everywhere, but to Linda that was part of the fun. For our family, baking and eating Linda's cookies was a very special part of Christmas and it was her wish that this tradition live on. This book is filled with her recipes so that our family can continue her legacy and remember the spirit of the season and the traditions that Linda started. | Table of Contents | Meltaways.......................................2-3 Snickerdoodles.................................4 Powdered Sugar Cookies.................5 Haystack Cookies..............................6 Oreo Truffles.....................................7 Candy Cane Cookies.......................8-9 Snow Bar Cookies......................10-11 Jackson's Specialty Hot Cocoa.......11 Rice Krispie Bars.............................12 Lemon Cut-Out Cookies..................13 Lemon Frosting...............................13 Candy-Striped Cookie Sticks....14-15 Caramel Chocolate Bars.................16 Toffee Squares.................................17 Holiday Cut-Out Cookies................18 Heavenly Choc Mousse Bars...........19 Choc Covered Cherry Cookie....20-21 Caramel Morsel Bars.......................22 Stained Glass Window Cookies......23 Mrs Fields Choc Dream Cookies.....24 Lemon Squares................................25 Polka Dot Cookies...........................26 | Kolacky.....................................27 Mint Chocolate Sandwich Cookies with Ganache.........28-29 Koulourakia..............................30 Choc Kiss Peanut Butter..........31 Mint Choc Chip Cookies...........32 Outrageous Choc Cookies........33 Sugar Cookies...........................34 Frosting.....................................35 Laced Cookies...........................36 Chocolate Ribbon Cookies.......37 Easy Cream Puffs.................38-39 Kathleen's Mint Choc Chip.......40 Lemon Drop Cookies................41 Mint Surprise Cookies.........42-43 Fudge Revel Cookies.................44 Greek Cookies...........................45 Choc Thumbprint Cookies.......46 Thumbprint Cookies................47 Goop..........................................48 Key Lime Pie..............................49 | About this Book | December 2011

2: Meltaways Ingredients: 4 egg whites room temperature 2 tsp vanilla 1/4 tsp cream of tartar 1/4 tsp salt 1 1/2 cups sugar Choice of: 1 - 12 oz. pkg chocolate chips (semi-sweet) 1 - 12 oz. pkg M&M 1 - 12 oz. pkg mint chocolate chips 1/2 cup chopped nuts Directions: In large bowl, beat together egg whites, vanilla, salt and cream of tartar until foamy. Add sugar slowly. Add food coloring if desired. Beat until soft peaks form. Fold in chocolate chips, M&Ms, nuts or other. Drop by teaspoons on brown paper-lined cookie sheet. Bake at 300 degrees for 25 minutes. Serves 5 dozen. | John Mosher's Favorite! | 2

3: Linda never ran out of hugs or cookies. | 3

4: "I love cookie baking at Grandma's. Me and Taylor and Julia are the best cookie tasters. But, Becca and Jessi and Grandma are the REAL cookie makers." Lauren Mosher - Age 5 | Ingredients: 1 cup butter, softened 1 1/2 cups sugar 1 tsp vanilla 2 eggs 1/4 cup milk 3 cups sifted all-purpose flour 1/2 tsp salt 3/4 tsp baking soda 1 tsp cream of tartar 3 tbs sugar 3 tbs cinnamon | Snickerdoodles | Directions: Preheat oven to 375 degrees. Mix thoroughly butter, sugar and vanilla then beat in eggs. Add the milk and flour sifted with salt, soda and cream of tartar. Stir to combine well, easiest done with an electric mixer. Form into balls about 1-inch in diameter. Make mixture of sugar and cinnamon and roll balls in to the mixture. Place 2 inches apart on ungreased cookie sheet and bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Makes 6 dozen. | 4

5: There's no place like home - except Linda's | Ingredients: 1/2 lb butter, softened 1 tsp vanilla 1 cup confectioners' sugar 2 cups flour 1 egg 1/2 tsp baking soda Directions: Preheat oven to 350 degrees. Cream butter until light and fluffy, stirring in sugar gradually. Add egg and vanilla or other flavoring. Combine flour and baking soda until well mixed. Stir into creamed mixture. Shape into 1-inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork. Bake for about 6 minutes. Cool on wire rack. Makes 5 dozen. | 5 | Powdered Sugar Cookies

6: Haystack Cookies Ingredients: 2 – 5 oz. cans of Chinese Noodles 1 pkg of chocolate chips 1 pkg of butterscotch chips | 6 | Directions: Melt all chips together Mix with Chinese noodles to coat. Drop by spoonfuls onto wax paper and refrigerate. | "Linda once said to me 'Over-prepare and then just go with the flow'. I realized, Linda approached both cookie-baking and Life in general in this way. I think that's how she kept the Holiday spirit alive all through the year." ~ Laura Soderberg

7: OREO Truffles | Ingredients: 1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened 1 pkg (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided 2 pkg (8 squares each) BAKER'S semi-sweet chocolate, melted Directions: MIX cream cheese and 3 cups cookie crumbs until well blended. SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs. REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator. | Easily coat truffles: add truffles in batches to bowl of melted chocolate. Use 2 forks to roll truffles in chocolate until evenly coated. Remove truffles with forks, letting excess chocolate drip back into the bowl. | TIP: | 7

8: Ingredients: 1 cup margarine 1 cup unsifted confectioners' sugar 1 egg 1 tsp vanilla 1/4 tsp peppermint extract | Makes 3 1/2 dozen | Candy Cane Cookies | 2 1/2 cups unsifted flour 1 tsp salt 2/3 cup crushed peppermint candy 3 tbs granulated sugar | Directions: Cream margarine until soft. Add confectioners sugar; beat until fluffy. Beat in egg and extract. Stir in flour and salt. Wrap dough in waxed paper; chill at least one hour. Mix candy and granulated sugar, sprinkle small amount on board. Roll level tablespoonful of dough to six inch rope in candy mixture. Place on greased cookie sheet. | Curve top down to form handle of cane. Bake at 375 degrees for 12 minutes or until lightly browned. Remove immediately to wire racks to cool. | Linda always made you feel like she had been waiting all day just to see you ... | 8 | 6 | 6

9: 9 | ... and now her day was complete.

10: 14 | "Ma never wanted us to use 'Xmas' - she'd always say: 'Don't take the Christ out of Christmas.'" ~ Paul Mosher | Ingredients: 1/2 tsp salt 1 cup chopped nuts 2 cups flour (sifted) 6 tbs confectioners' sugar Directions: Combine sifted flour and salt and sift again. Cream butter with confectioners' sugar until mixture is light. Add vanilla and blend. Add flour gradually, mixing until smooth. Add chopped nuts. Roll into pencil-shaped rolls about 2-2 1/2 inches long. Bake on ungreased cookie sheet at 350 degrees for 10 minutes or until delicately brown. Remove from sheets while warm and dust with confectioners' sugar. | 1 tsp vanilla 1 cup butter | Snow Bar Cookies | 10

11: Holiday Memories Warm Even The Coldest Of Days | 15 | * | * | Please, do NOT try this at home unsupervised!! And, keep this a family secret recipe | 11 | "Because Auntie Linda should have Jackson's secret hot-cocoa recipe to go with all her cookies". ~ Jackson Soderberg (Age 8) Directions: Pour 1 cup of milk, add 1/6 of 1.55 oz. Hershey's Chocolate Bar. Add 2 - 1/4 tsp of Hershey's Chocolate Syrup and 2-1/4 tsp of cinnamon~sugar mixture. Microwave on high for 1 minute, stirring contents half way through. Add cinnamon & whip cream as topping, if desired. | Jackson's Specialty Hot-Cocoa

12: Ingredients: 1/4 cup butter 4 cups mini~marshmallows 1/4 tsp salt 5 cups Rice Krispies Directions: Microwave butter on high in 8” square pan for 1 minute. Add marshmallows and salt. Stir well. Microwave on high 1 to 2 minutes stirring after 1 minute. Stir until smooth. Add cereal, 1/3 at a time, mixing well. Press into pan. Cut into squares to serve. | "My favorite things about cookie baking with Auntie Linda are wearing the matching Christmas aprons with Lauren, and unwrapping the candy kisses." ~ Taylor Soderberg (Age 5) | Rice Krispie Bars | Microwavable | 12

13: Lemon Cut-Out C kies | Ingredients: 1/2 cup butter/margarine (soft) 2 3/4 cups unsifted flour 1 tsp baking powder 1/4 tsp salt 1/2 cup ReaLemon Reconstituted Lemon Juice Directions: In a large mixer bowl, cream together butter and sugar; beat in egg. Stir dry ingredients together; add alternately with ReaLemon to creamed mixture. Mix well (dough will be soft). Chill overnight. Preheat oven to 400 degrees. On well-floured surface, roll out 1/3 of dough to 1/8-inch thickness; chill remaining dough. Cut out cookies with floured cutters. Place 1 inch apart on greased baking sheets. Bake 6-8 minutes or until lightly browned. | 1 1/2 cups sugar 1 egg 1/2 tsp baking soda | Lemon Frosting | Mix 1 1/4 cups confectioners' sugar and 2 tbs ReaLemon until smooth. Add food coloring if desired. Frost and enjoy. | 13

14: Ingredients 2 cups sugar 8 large egg whites Pinch of coarse salt 2 cups all-purpose flour 1/4 cups heavy cream 10 tbs (1 1/4 sticks) unsalted butter, melted & cooled 2 tbs heavy cream, combined with above cream 1 tsp pure vanilla extract Red gel-paste food coloring | Candy-Striped Cookie Sticks | Directions: 1. Preheat oven to 400 degrees. Put egg whites and sugar in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla, and beat until combined. 2. Transfer 1 cup batter to a small bowl (set remaining batter aside). Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip (such as Ateco #2). Secure end of pastry bag with rubber band. Set aside. | 14

15: Directions (Continued): 3. Put a 3-by-6-inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle, and spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes. 4. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place, seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie. | 5. Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 1 week. | Yield: 30 cookies | 15

16: Caramel Chocolate Bars | Ingredients: 3/4 cup butter/margarine (melted) 1 (18.5 oz.) pkg Duncan Hines Swiss chocolate cake mix or Duncan Hines German chocolate cake mix Directions: Combine caramels and 1/3 cup evaporated milk in large mixing bowl. Beat on full power for 5-6 minutes, or until caramels melt. Stir several times during cooking time. Combine cake mix, butter and 1/3 cup evaporated milk in large mixing bowl. Beat at medium speed for 2 minutes. Spread on half of the batter mixture into greased, 2-quart utility dish. Bake on full power for 3 minutes. Cool 2 minutes. Spread caramel mixture evenly over baked layer. Sprinkle with chocolate morsels. Add 1/2 cup walnuts to remaining batter. Drop by teaspoons over chocolate morsels. Sprinkle with remaining 1/2 cup walnuts. Bake on full power 6 minutes, cool and cut into bars. | 1 (14 oz.) pkg caramels 1 (5 oz.) can evaporated milk 1 cup semi-sweet choc chips 1 cup walnuts | 16

17: Ingredients: 1 cup brown sugar 1 cup butter 1 egg 1 tsp vanilla 1/2 tsp salt 2 cups sifted flour Semi-sweet chocolate chips Directions: Beat sugar and butter together. Beat in egg. Mix in vanilla, salt and flour. Spread in flat 15x10 inch pan. Bake at 350 degrees for about 20 minutes. Spread with chocolate chips and cut immediately. | 17 | Grandma Pelz's favorite! | Toffee Squares

18: Holiday Cut-out Cookies | Ingredients: 2 1/2 cups all-purpose flour 1 cup sugar 1 cup butter, softened 1 egg 1 tsp baking powder 2 tbs milk 2 tsp almond extract Frosting, colored sugars and decorator candies, if desired Directions: In a large mixer bowl, combine first 7 ingredients. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes). Divide dough into thirds; wrap in plastic food wrap. Refrigerate overnight or until firm (at least 2 hours). On a lightly floured surface, roll out dough, one-third at a time (keep remaining dough refrigerated) to 1/4-inch thickness. Cut with 3-inch cookie cutters. If dough becomes too soft, return to refrigerator to firm up. Place 1 inch apart on ungreased cookie sheets. Sprinkle with colored sugars or bake plain at 400 degrees. Bake for 6-10 minutes or until edges are lightly browned. Cool completely. Decorate or frost cookies. | Makes 3 dozen | 18

19: Heavenly Chocolate Mousse Bars | Ingredients: 1 pouch (1 lb 1.5 oz.) Betty Crocker sugar cookie mix Butter and egg as called for on cookie pouch mix 1 pkg cream cheese, softened 1 cup whipping cream 1 cup semi-sweet chocolate chips 1/2 cup whipping cream Directions: Make cookie dough as directed on package. Spread in bottom of ungreased 13x9-inch pan. Bake at 350 degrees 12 to 15 minutes or until lightly brown. Cool. Microwave 1 cup chocolate chips uncovered on high 1-2 minutes or until melted. In medium bowl, beat cream cheese with mixer until smooth. Beat melted chocolate into cream cheese. Beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold whipping cream into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set. Microwave 1 cup chocolate chips uncovered on high 1-2 minutes until melted. Whisk or stir in 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. | 19

20: Directions: 1. In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter (margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture. 2. Shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. 3. Frosting: In a small saucepan combine chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 tsp of the reserved cherry juice. Spoon about 1 tsp of the frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice.) 4. Bake in 350 degree oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days. | Ingredients: 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1/2 cup butter or margarine 1/4 tsp baking powder 1/4 tsp baking soda 48 undrained maraschino cherries (about 1-10 oz. jar) 1-6 oz pkg semisweet chocolate pieces 1/2 cup sweetened condensed milk | Chocolate Covered | 1 cup sugar 1 1/2 tsp vanilla 1/4 tsp salt 1 egg | 20

21: Makes 48 cookies | Cherry Cookies | 21

22: Ingredients: 49 (14 oz. bag) KRAFT Caramels 3 tbs water 5 cups crisp rice cereal or toasted oat cereal 1 cup peanuts 1 6-oz. pkg (1 cup) NESTLE Semi Sweet Real Chocolate Morsels 1 6-oz. pkg (1 cup) NESTLE Butterscotch Flavored Morsels | Caramel Morsel Bars | Directions: Melt Caramels with with water in saucepan over low heat. Stir frequently until sauce is smooth. Pour over cereal and nuts; toss until well coated. With greased fingers, press mixture into greased 13x9-inch baking pan. Sprinkle morsels on top; place in 200 degree oven for 5 minutes, or until morsels soften. Spread morsels to form a frosting. Cool; cut into bars. | 22

23: Stained Glass Window Cookies | Ingredients: 2 cups all-purpose flour, plus some for work surface 1/4 tsp course salt; 1 large egg 1 cup sugar; 1/2 cup unsalted butter; 1/2 tsp baking powder; 1 tsp vanilla; 7 oz. assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30) | Directions: Sift together flour, salt and baking powder into large bowl; set aside. Put butter and sugar in the bowl of electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg, mix until smooth, 1 minute. Reduce speed to low. Add flour mixture and mix until combined. Stir in vanilla. Wrap dough in plastic and refrigerate until cold, about 45 minutes. Preheat oven to 325 degrees with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch cookie cutter. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a triangular cut out in center of each cookie for candy filling. Re-roll scraps and cut. Sprinkle candy in a single layer of hole in each cookie. Refrigerate until dough is firm, about 15 minutes. Bake until candy has melted and completely filled cutout and cookie edges are just starting to turn golden brown, 11-12 minutes. Let cool completely on sheets on wire racks. Use metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature for 5 days. | 23

24: Mrs. Fields Chocolate Dream Cookies | Ingredients: Cookie: 3/4 cup butter, softened 1/2 cup confectioners' sugar 1/4 cup light brown sugar, packed 2 large egg yolks 1 tsp vanilla 1 1/2 cups all-purpose flour Filling: 16 oz. Baker's White Chocolate 1 cup heavy whipping cream 8 oz. Philadelphia cream cheese Topping: 1 tsp white sugar Directions: In a medium bowl, cream butter using an electric mixer set at medium speed. Add confectioners' and brown sugars and beat until smooth. Add yolks and vanilla, and mix at medium speed until light and fluffy. Scrape bowl. Add the flour and blend at low speed until thoroughly combined. Gather dough into a ball and flatten into a disk. Wrap dough tightly in plastic wrap or place in plastic bag. Refrigerate for 1 hour. To prepare the filling: Scald the cream in a small sauce pan over medium heat. Add the chocolate chips and stir until melted. Remove from the heat. Preheat oven to 325 degrees. Using a floured rolling pin, roll dough on floured board to 1/4-inch thickness. Cut circles with a 2-inch diameter cookie cutter and place on ungreased cookie sheets 1 inch apart. Continue using dough scraps re-rolling and cutting until all dough is used. Drop one tsp of chocolate filling in center of each circle and top with another circle. Completely seal the edges using the tines of a fork. Bake 15 to 16 minutes or until cookies are golden brown. Transfer cookies to a cool flat surface | 24 | with a metal spatula. Sprinkle with white sugar if desired. Makes 2 1/2 dozen.

25: Ingredients: Crust~ 1/2 cup powdered sugar 1/2 lb oleo or butter 2 cups flour Filling~ 4 eggs 4 tbs flour 1 3/4 cups sugar 9 tbs real lemon 1/2 tbs baking powder | Lemon Squares | Directions: Crust~ Mix flour & powdered sugar together. Cut in oleo. Press into 9x13" pan and 1/2 way up the sides. Bake at 350 degrees for 15 minutes. Filling~ While baking, beat eggs and 1 3/4 cups sugar. Add real lemon. Fold in 4 tbs flour and baking powder. Pour over crust and bake at 350 | degrees for 25 minutes. When cool, sprinkle generously with powdered sugar and cut into squares. | 25

26: Polka Dot Cookies Chocolate cookies with green chips as polka dots Ingredients: 2 cups (12 oz.) semi-sweet chocolate chips 1 1/2 cups unsifted all-purpose flour 1/2 tsp baking soda 1/8 tsp salt 3 large eggs 1/2 cup sugar 2 tsp vanilla 2 cups green mint chips Directions: Preheat oven to 350 degrees. In top of double boiler over low heat, melt semi-sweet chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine baking soda and salt; set aside. In a large bowl beat eggs, sugar and vanilla until light. Blend in melted chocolate then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes; cookies will be soft in centers, but will harden as they cool. Makes 4-5 dozen. | 26

27: Kolacky Ingredients: 1 lb butter or margarine 4 egg yolks 1 cup powdered sugar 4 cups flour 1/2 tsp salt 1 tsp grated lemon rind 1 tsp vanilla Directions: Adding flour last, combine ingredients. Add flour slowly. Shape into 2" diameter rolls. Chill overnight. Slice dough about 1/2" thick circles. Fill with apricot, prune or poppyseed filling. Bake for 10 minutes until lightly browned in 375 degree oven. Makes about 80. | 27

28: 14 | For the Cookies: 1/2 cup granulated sugar 1 cup unsweetened Dutch-process cocoa powder 1/2 cup plus 2 tablespoons all-purpose flour 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg, room temperature Confectioners' sugar, for work surface For the Ganache: 1/4 cup heavy cream 6 oz. semi-sweet chocolate, very finely chopped 3/4 teaspoon pure peppermint extract For the Glaze: 6 oz. semi-sweet chocolate, very finely chopped | with Ganache | Mint Chocolate Sandwich Cookies | Directions 1. Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight). | "I bet Auntie Linda's baking cookies with the Angels right now!!" Austin Soderberg (Age 3) | 28

29: Holiday Memories Warm Even The Coldest Of Days | 15 | Directions (Continued) 2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks. 3. Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes. 4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes. 5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days. | 29

30: "Then the Grinch thought of something he hadn't before. What if Christmas, he thought, doesn't come from a store. What if Christmas, perhaps, means a little bit more." ~ Dr. Seuss | Koulourakia Ingredients: 3/4 lb butter 9 tsp baking powder 9 eggs (separated) 9 cups flour 3 cups sugar 2 tsp vanilla Directions: Whip butter approx. 20 minutes, beat eggs yolks and beat into butter. Beat egg whites stiff and mix with butter for 1/2 hour. Add sugar, flavoring and mix again. Mix baking powder with 1 cup of the flour. Sift in to your mix. Beat in. Add rest of flour a cup at a time until dough can be handled - not too dry or sticky. Make strings the size of a finger and form onto S on cookie sheet (roll between hands). Bake at 375 - 400 degrees for 5-6 minutes until set - try not to brown. | 30

31: Chocolate Kiss Peanut Butter Cookies Ingredients: 2 2/3 cups sifted all-purpose flour 2 tsp baking soda 1 tsp salt 1 cup butter, softened 2/3 cup creamy peanut butter, room temperature 2 eggs 1 tsp vanilla 1 cup firmly packed brown sugar 1 cup granulated sugar 5 doz foil-wrapped chocolate kisses Directions: Preheat oven to 375 degrees. Sift flour with baking soda and salt. Set aside. Beat butter and peanut butter until blended. Add 1 cup granulated sugar and brown sugar. Beat until fluffy. Add eggs and vanilla. Beat until smooth. Stir in flour mixture. Using level tablespoonful for each, shape into 5 dozen balls and roll each into granulated sugar. [Eat now if desired ~ a regular happening with our family cookie bakers!] Or, place two inches apart on ungreased cookie sheets. Bake 7 minutes, remove from oven. Press kiss on top of each and bake 2 minutes longer. Remove cookies to wire rack; let cool completely. Makes 5 dozen. | The Mosher Boys' Favorite! | "I always loved trying to add as many Hershey Kisses as possible on top of the cookies." ~ Jeff Mosher | "Ma always knew that baking Hershey Kiss peanut butter cookies with me meant baking two batches, because I'd eat the first batch before it even made it to the cookie sheet." ~ Paul Mosher | "There was only one kiss I always wanted on Christmas day; it was a Hershey Kiss on my favorite cookie baked by my Mom." ~Brandon Mosher | 31

32: A Grandma [Linda] is a mom with extra frosting. | Ingredients: 1 pouch (1 lb 1.5 oz.) Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1/4 to 1/2 tsp mint extract 1 cup creme de menthe baking chips 1 cup semi-sweet chocolate chunks 6 to 8 drops green food color 1 egg | Mint Chocolate Chip Cookies | Directions: 1. Heat oven to 350 degrees. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. 2. Using teaspoon or small cookie scoop, drop dough 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature. | 32

33: Ingredients: 8 oz. semi-sweet chocolate , roughly chopped 2/3 cup all-purpose flour, spooned & leveled 1 pkg (12-oz.) semi-sweet chocolate chunks 3/4 cups (packed) light-brown sugar 4 tbs unsalted butter 1/2 tsp baking powder 1 tsp vanilla extract 1/2 tsp salt 2 large eggs | Directions: 1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk flour, baking powder and salt. 2. In a mixing bowl, beat eggs, brown sugar and vanilla on high until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. 3.Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. | Outrageous Chocolate Cookies | 33

34: Sugar Cookies Ingredients: 1 1/4 cup sugar 1 cup real butter 1/4 cup light corn syrup 2 eggs 1 tbs vanilla 3 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Directions: Heat oven to 375 degrees. Combine sugar and butter in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla and beat well. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Spread 1 tbs of flour on large sheet of wax paper. Place a quarter of dough on floured paper. Flatten dough slightly, turn over and cover with another sheet of wax paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Transfer to ungreased baking sheet, 2 inches apart. Bake at 375 degrees for 5-9 minutes. Do not over-bake. Cool 2 minutes on baking sheet. Remove to counter to cool completely, then decorate. Makes about 3 dozen. | 34

35: Luxury Frosting Ingredients: 2 cups chocolate chips 1/2 cup butter 1 cup powdered sugar 2 eggs 2 tsp vanilla Directions: Melt chocolate chips in double boiler and cool 1 hour. Cream 1/2 cup butter in small bowl. Gradually add powdered sugar, creaming well. Add eggs and beat thoroughly to right consistency. Blend vanilla and chocolate until smooth. | Frosting | Ingredients: 4 cups confectioners' sugar 1/2 cup shortening 5 tbs milk 1 tsp vanilla Food coloring | Directions: In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. | 35

36: One of Linda's cookie-baking traditions was to try new recipes each year. Sprinkling in a few such recipes every year gave new delights for all the cookie tasters. | Laced Cookies Directions: Beat butter and sugars with mixer until light and soft, about 4 minutes. Add eggs and almond extract; mix until just combined. Mix in oats, walnuts and baking powder on low speed until combined. Drop batter by teaspoonfuls onto parchment or foil-lined cookie sheets. Space 3 inches apart. Bake at 350 until cookies are brown around edges and lighter toward center, about 12 minutes. Let cool on baking sheet; set on cooling rack. Melt chocolate and butter in a double boiler over simmering water, stirring frequently, until chocolate and butter are melted and smooth. Remove from heat; stir in orange liqueur. Choose 2 cooled cookies and spread 3/4 tsp melted chocolate on bottom side of one cookie, to about 1/4 inch from edge. Place bottom of other cookie on top to form sandwich. Makes 3 dozen. | 36 | Ingredients: 2 sticks unsalted butter 1 cup sugar 1 cup brown sugar 2 eggs 1 tsp almond extract 1 tsp baking powder 2 1/2 cups regular or quick-cooking oats 1 cup finely chopped walnuts Filling: 12 oz. semi-sweet chocolate (baking choc not chips) 4 tbs butter 2 tbs orange liqueur

37: Chocolate Ribbon Cookies Ingredients: 1/2 cup butter 1/2 cup shortening 1 cup sugar 1/2 tsp baking soda 1/8 tsp salt 1 egg 2 tbs milk 1 tsp vanilla 3 cups all-purpose flour 1/2 cup finely-chopped nuts 1/2 cup mini semi-sweet choc chips 1/4 tsp rum flavoring 1/3 cup semi-sweet choc chips, melted and cooled Directions: In a mixing bowl, beat butter and shortening with mixer on medium speed for 30 seconds. Add sugar, soda, and salt; beat until combined. Beat in the egg, milk and vanilla. Beat in as much of the flour as you can with mixer and stir in remaining flour. Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chips and rum flavoring into other half of the dough. Divide each portion of dough in half. To shape dough, line the bottom and sides of 9x5x3-inch loaf pan with wax paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer. Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch thick slices. Place cookies 2 inches apart on ungreased cookie sheet. Bake at 375 degrees about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire racks to cool. Makes about 54 cookies. | 37

38: Directions: Preheat oven to 400 degrees. Bring 1 cup of water to a boil. Add margarine to boiling water. Add flour and salt. Take off heat. Add 4 eggs, one at a time. Grease cookie sheet. Make 1/4 cup balls and place 3 inches apart. Bake 30 minutes or until they puff up nicely. Slice in half and cool completely. Split, fill with desired filling, and replace tops. Filling Alternatives: French Vanilla pudding Cherry pie filling Dream Whip | 39

39: Easy Cream Puffs | Ingredients: 1 cup water boiling 1 cup margarine 1 cup flour 1/2 tsp salt 4 eggs | * | Referring to the recipe; certainly not the ladies pictured | * | 38

40: Kathleen's Chocolate Cookies | Ingredients: 1 1/2 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1 - 10 oz. pkg mint morsels 6 tbs butter 1 cup sugar 1 1/2 tsp vanilla extract 2 eggs Confectioners' sugar (rolling) Directions: Combine the first 3 dry ingredients. Melt 1 cup of the mint morsels. Cream butter and sugar; add melted mint chocolate and vanilla extract, add eggs, flour mixture and remaining mint morsels. Wrap in plastic and freeze 1/2 hour. Shape dough into 1-inch balls and roll in confectioners sugar and bake 10-12 minutes at 350 degrees. | Mint | 40

41: Ingredients: 1 pkg lemon cake mix 1 tub Cool Whip, whipped topping 1 egg, beaten 1 1/2 tsp lemon juice, fresh 1 tsp lemon zest 1 cup confectioners' sugar Directions: Preheat oven to 350 degrees. Combine cake mix, whipped topping, egg, lemon juice and zest. Stir to mix well but do not over-mix. Drop by teaspoon into confectioners' sugar turning to coat well. Place balls 1 1/2 inches apart on greased cookie sheet. Bake 12 minutes. Remove from baking sheet and cool on wire rack. | Lemon Drop Cookies | Makes 4 dozen cookies. | J | P | B | 41

42: Mint Surprise Cookies Ingredients: 3 cups flour 1 tsp baking soda 1 tsp salt 1 cup butter, softened 1 cup sugar 2 eggs 1 tbs water 1 tsp vanilla 1/2 cup firmly packed brown sugar 1 pkg (9 oz.) chocolate mint wafers 1 pkg walnuts Directions: Sift flour, baking soda and salt. Cream butter, add sugar gradually then brown sugar. Cream well. Add eggs, water, vanilla and beat well. Add dry ingredients gradually and mix thoroughly. Cover and chill at least 2 hours.* Enclose each wafer in about 1 tbs chilled dough. Place on ungreased cookie sheet about 2 inches apart. Top each with walnut half. Bake in 375 degrees for 10-12 minutes. Makes 4 1/2 dozen. | *If desired, refrigerated cookies may also be made. Shape dough into rolls 1 1/2 inches in diameter. Wrap in waxed paper. Chill at least 4 hours or overnight. Cut in slices 1/8 inch thick. Place slices on ungreased cookie sheets. Top with mint wafers. Cover with additional slices of cookie dough; seal edges. Top with walnut half; Bake at 375 degrees for 10-12 minutes. | 42

43: 43

44: In church, Aunt Linda would see Jessi and Becca and let them know "it's that time again." Before Linda even said anything, the girls knew it was cookie-baking time. | Fudge Revel Cookies Ingredients: 3/4 cup firmly packed brown sugar 1/2 cup sugar 1 cup butter, softened 2 eggs 2 1/3 cups all-purpose flour 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 2 (1 oz.) squares semi-sweet baking chocolate melted, cooled Directions: Heat oven to 350 degrees. In large bowl combine brown sugar, sugar and butter. Beat at medium speed until creamy. Add eggs and vanilla and continue beating until well mixed. Reduce speed to low, add flour, baking soda and salt. Beat until well mixed. Pour cooled chocolate over cookie dough and swirl with knife just enough to create a marbled effect. Do not over-mix. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 11-13 minutes or until lightly browned. Let stand for 1 minute; remove from cookie sheets and serve. Makes 3 1/2 dozen. | 44

45: Greek Cookies Ingredients: 1 lb sweet (unsalted) butter 6-7 cups cake flour 1/4 cup confectioners' sugar 1 beaten egg 1/2 tsp vanilla Powdered sugar Directions: First cream butter, then add all but flour. Beat well, approximately 15 minutes. Then gradually add flour. Refrigerate dough 1/2 hour. Roll in little balls, bake on ungreased cookie sheet at 350 degrees for 20 minutes. Roll warm cookies in powdered sugar. | They were both proud to be a part of that tradition and look forward to carrying on what Aunt Linda started. | 45

46: Chocolate Thumbprint Cookies | Ingredients: 1 16 oz. container dark chocolate frosting 2 1/2 cups graham cracker crumbs 1 cup very finely ground almonds Directions: Beat chocolate frosting and butter in large bowl until well blended. Mix in graham cracker crumbs and almond extract. Place almonds in a pie pan or other shallow bowl. Shape chocolate mixture into 1-inch balls. Roll each ball in almonds to coat. Place balls on cookie sheet. Using a finger, make a deep indentation in center of each ball. Fill with chocolate kisses. Refrigerate for 30 minutes or until cold. Makes 4 dozen. | This recipe came from Beth to Linda in 2003. Beth knew Linda would enjoy them and thought she could add them to the list of Christmas cookies. In true Linda fashion, she kept not only the recipe, but the original note from Beth as well. Every encounter with the people she loved was important, and worth saving. | 1/2 stick butter 1/2 tsp almond extract 48 chocolate kisses | 46

47: Thumbprint Cookies | Ingredients: 1 cup of butter (2 sticks or 8 oz.) 5 tbs confectioners' sugar 1/2 tsp vanilla extract 2 cups of flour 1 tsp water Directions: Mix together, refrigerate several hours, then roll in balls, make indention with thumb and bake in 350 oven for 15 to 20 min. Let cool then the secret is the frosting. | Ingredients: 3 3/4 cups confectioners' sugar 1 stick of butter (or margarine) 1 egg white 2 tbs of milk Directions: Mix ingredients thoroughly, add food coloring for the occasion (red / green ). Frost and enjoy. | Frosting | 47

48: While not a cookie, Goop is an old Pelz family classic dessert, and all-around, feel-good recipe that Linda often made. | Goop In ungreased pan, layer one can of pie filling, (cherry was Linda's favorite) a package of uncooked Jiffy cake mix - white, and one stick of butter. Cook at 375 degrees for 45 minutes. Enjoy. | 48

49: Key Lime Pie | Ingredients: 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 1/2 stick butter, melted 2 (14 oz.) cans condensed milk 1 cup key lime or regular lime juice 2 eggs; 1 cup sour cream 2 tbs powdered sugar; 1 tbs lime zest | Directions: Preheat oven to 375 degrees. In a bowl, mix crumbs, sugar and butter. Press mixture firmly into 9-inch pie pan and bake until brown (about 20 minutes). Remove and allow to cool before filling. Lower oven temperature to 325. In a separate bowl, combine condensed milk, lime juice and eggs. Whisk well until blended and place filling in cooled pie shell. Bake in oven for 15 minutes and allow to chill in refrigerator at least 2 hours. Then combine sour cream and powdered sugar and spread over pie with spatula. Sprinkle lime zest as a garnish and serve chilled. | Key lime pie was Linda's favorite dessert, and thus an appropriate last recipe. Like her, it's sweet, inviting and includes a pinch of zest. | 49

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About This Mixbook

  • Title: Merry Christmas - Linda
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  • Started: over 7 years ago
  • Updated: over 7 years ago