Recipe: White Christmas Cookies

White Christmas Cookies


These are a buttery light crisp cookie. The red and green candied cherries add a festive look.

1 cup soft butter
¾ cup white sugar
1 egg
2 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
red and green “candied” cherries cut in half

1. Pre-heat oven to 350°F.
2. Cream together butter, sugar & eggs.
3. Combine dry ingredients and mix into above, mixing well.
4. Roll dough into 3cm balls and place on a cookie sheet, press out with a fork.
5. Top each cookie with ½ a candied cherry
6. Bake for 10-11 minutes (remove when edges just starting to brown)
7. Let cool on tray for 2 more minutes so bottoms are crisp – remove from tray to cool completely.
Makes 2-3 dozen cookies

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Haiku: Near (HH Prompt)


move closer
out from winter wind
steal my heat.


Inspired by the theme word “NEAR” at
Haiku Horizons

Recipe: Christmas Jewels


These are easy to make – and so rewarding to the eyes and the taste-buds!

1 1/4 cups all purpose flour
2/3 cup packed brown sugar
3/4 cup cold butter or margarine
1 egg
1/2 tsp salt
1 1/2 cups salted mixed nuts
1 1/2 cups halved green & red candied cherries
1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F
2. Lightly grease a 13×9-inch baking pan.
3. In a bowl, combine flour and 1/3 cup brown sugar; cut in butter until mixture resembles coarse crumbs. Press into prepared baking pan.
4. Bake for 15 minutes.
5. Meanwhile, in a mixing bowl, beat egg. Add salt, remaining 1/3 cup brown sugar. Stir in the nuts, cherries and chocolate chips. Spoon evenly over crust.
6. Bake for another 20 minutes.
7. Cool on a wire rack, and cut into squares (about 1×2 is a good size – smaller ones may crumble!)
Makes 3 dozen.


Other Treats:

Festive Baking Brownies –

Poem: Joy to the Old

It is Christmas time
all around lights are gleaming
When I was young long ago
each day was filled with wonder
family gathered in warmth
spilling into laughter
Was that joy?
I think it was…

It is Christmas time
all around carols playing
Now these bitter winter winds
jingle bells make me shiver
family no longer near
floating home in memory
Is that joy?
Doesn’t feel like it…

It is Christmas time
the tree is half decorated
ornaments sit in broken boxes
garlands twisted into knots
forgotten abandoned
in the silent gloom
Where’s the joy?
Gone far away.

Recipe: Ginger Snaps

I love this Ginger Snap recipe because it uses extra ginger for a zesty full of Christmas burst of flavour!

3/4 cup unsalted butter (at room temperature)
1 cup granulated white sugar
1 cup brown sugar
2 large eggs
1/2 cup molasses
2 teaspoons white vinegar
3 3/4 cups all-purpose white flour
1 1/2 teaspoon baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon table salt

*parchment paper

1) Pre-heat oven to 325F (160C)
In large mixing bowl using electric mixer, cream together butter and sugar.
2) Beat in eggs, molasses, and vinegar.
3) In another mixing bowl, sift together the dry ingredients: flour, baking soda, ginger, cinnamon, cloves, and salt.
4) Add dry mixture to butter mixture in small batches.
5) Using a tablespoon to scoop dough, roll between palms into 3/4 inch (2 cm) balls, then flatten slightly with palms and place about 2 inches (5 cm) apart on parchment lined baking sheet. For thinner cookies use a the bottom of a glass (lightly floured) to flatten the cookies some more.
6) Bake in preheated oven for about 12 minutes, or until desired doneness. Let cool on baking sheet for 10 minutes before removing from baking sheets. Transfer to wire racks to cool completely.

Stores well in airtight container at room temperature for up to 2 weeks. Baked cookies can also be frozen.
Makes about 8 dozen cookies.


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