“Oh Tannenbaum!”

006Ornaments PD

Trimming the Christmas tree is more bittersweet every year.

Not only is it a fun family tradition laced with cookie baking and egg “nogging” but it is a reminder of how fast time flies.

My teenagers are hanging ornaments which I bought when they were babies. And I remember each trinket and the point in our lives when it was aquired.

As look at the tree and different ornaments I am transported to another place and time and memories that we made there.

A Christmas tree is not just a holiday decoration but a piece of living art that catalogues years of history; some good, some not so good, but truly the legend of a family.

No matter what was going on there was most certainly eating!

Lots of cookies mark every Christmas for us and I have included some more of my favorite holiday cookies for you and your family.

007Snowman PD

Rocking horse PD

014Partridge PD

018Waterford Santa PD

Almond Pine Nut Cookies

Makes 28 cookies • From the kitchen of Allie Virgilio


7 ounces almond paste(cut into small pieces)
1/3 cup sugar
2 egg whites
1/2 teaspoon vanilla
3 tablespoons all- purpose flour
1/2 cup pine nuts


Heat oven to 325. Line baking sheets with parchment paper. Beat together almond paste, sugar,and 1 egg white in medium-size bowl until smooth. Beat in second egg white, then vanilla extract. Stir in flour until dough forms. Drop batter by teaspoonsful 2 inches apart on prepared sheets. Cover each cookie with pine nuts, about 1/2 teaspoon each. Bake in top third of 325 oven until edges are golden, 15 minutes. Cool cookies on sheet on rack.

Butter Nut Balls

Makes 3-1/2 dozen balls • From the kitchen of Charlotte Chambliss


1 cup butter
1/4 cup sugar
2 cups flour
1 Tablespoon vanilla
1 1/2 cups mashed pecans
powdered sugar


Cream butter thoroughly. Add balance of ingredients except powdered sugar. Roll into balls about walnut size. Place on ungreased cookie sheet for 35 minutes in 300 degree oven. Roll in powdered sugar immediately and cool on waxed paper. (Cookies may be made in advance and frozen.)

Coconut Bars

Makes 15 bars • From the kitchen of Megan


1/2 cup butter
6 tablespoons white sugar
6 tablespoons brown sugar
1 egg
1/2 teaspoons vanilla
1c +2 tablespoons flour
1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shredded coconut


Mix first five ingredient together.Then add last four ingredients together.Mix completely and press in 9×13 greased pan.Bake at 375 degrees in over for fifteen minutes.Cut into squares.ENJOY!!!!!!

All Recipes Copyright 2009 Northpole.com, LLC


Christmas Cookies

chistmas-cookies07PD Zoe Bakes
Photo Courtesy of Zoe Bakes

You can never have too many Christmas cookie recipes.

Baking gets everyone into the kitchen, listening to Christmas music and drinking festive cocktails.

It is hardly a chore to create family traditions and to make these beautiful little gems for everyone to enjoy.

And don’t forget to Put the Love in every bite!

Oatmeal Coconut Crisps

Makes 60


1 cup flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter or margarine (soft)
1 2/3 cups sugar
2 eggs
1 1/2 teaspoon vanilla
2 1/2 cups uncooked oats
1 cup flaked coconut


Stir together flour, baking powder, salt and soda – set aside. Cream butter and sugar until light. Beat in one egg at a time. Stir in flour mixture, vanilla, oats then coconut. Drop by teaspoonful 3 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven 10 to 15 minutes or until lightly browned. Cool on rack. 75 calories per cookie.

Orange Slice Cookies

Makes about 7 dozen

recipe courtesy of Karin


1 pound orange slices (candy)
1/4 cup flour
1 cup margarine
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut
2 cups rolled oats
1 cup chopped pecans


Mix candy (cut into bite pieces) with � cup flour. Cream margarine and sugars until light and fluffy. Beat eggs and vanilla thoroughly. Beat in dry ingredients. Stir in rolled oats, candy, pecans and coconut. Drop from teaspoon on ungreased cookie sheet 2 inch apart. Bake at 375F for about 13-15 minutes or until delicately brown. Makes about 7 dozen cookies.


Ricotta Cheese Cookies


2 cups of sugar
1/2 pound butter or margarine
15 ounce carton of Ricotta cheese
3 eggs
2 teaspoons vanilla
4 cups flour, sifted
1/2 teaspoons salt
1 teaspoons baking soda
Frosting: 4oz cream cheese
2 teaspoons butter
2 cups confectioners sugar
1/2 teaspoons vanilla


Cream well together sugar, butter or margarine, ricotta cheese, eggs and 2 teaspoons vanilla. Sift together flour, salt and baking soda. Add to creamed mixture, mix well. Drop by teaspoons on greased cookie sheet. Bake at 350 degrees until light brown on bottom (about 10 minutes). Cool, then ice with frosting. Frosting; cream cheese, 2 teaspoons butter, confectioners sugar, and 1/2 teaspoon vanilla. Dip in red and green sprinkles.

The Secret Neiman Marcus Cookie Recipe

Makes 112recipe courtesy of Laura


2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 Teaspoon soda
1 Teaspoon salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 Teaspoon baking powder
2 Teaspoon vanilla
3 cups chopped nuts (your choice)


NEIMAN-MARCUS COOKIES (Recipe may be halved) Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.


20 Days of Christmas Cookies

Ina garten shortbread cookies PD

The Christmas holiday is upon us and everyday from now until Christmas Eve I am digging out recipes for cookies and baking them for friends and family.

I always warm up with some old favorites and work my way to the decorated sugar cookies.
Today I start with Ina Garten’s Shortbread. I love these with coffee or tea and I get creative with dark chocolate and nuts.

I substitute whole wheat pastry flour for the white flour, honestly I just like the taste and the texture better. That they are a bit healthier is just a bonus.

The other great thing about these is that you can make the dough and freeze for later use or keep the dough in the fridge for a few days and make yourself some cookies fresh and hot out of the oven any day of the week.

Get creative and experiment with different chocolates and other flavors for festive holiday cookies.
I was thinking of white chocolate and peppermint candy. You get the idea. Have fun!

Recipe Courtesy of Ina Garten


• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour ( I substituted with whole wheat pastry flour)
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped


Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.


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