Christmas Cookies, Unusual and International


This collection of recipes are my personal favorites that make an appearance on my cookie trays almost every year 🙂 I do not have any photos of these cookies because I never planned on needing pictures of them. I will, however, try to take some picts as I make them this year and put them on here for you. 🙂 Please enjoy, and feel free to share these cookies with everyone you know – they are always greatly appreciated, but be preparred to share the recipes for them once they are tasted, as well!!


Pat’s Angel Thumbprints

Makes 5 1/2 dozen cookies.

3/4 cup butter, softened

1 cup sugar

2 eggs

2 Tblsp. milk

1 tsp. vanilla extract

2 1/4 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 cup chopped pecans

1 cup chopped dates

1/3 cup chopped maraschino cherries

1 3/4 cups finely crushed cornflakes

30 – 35 maraschino cherries, halved

350 degree oven, preheated

In a mixing bowl, cream butter.

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

Add milk and vanilla; mix well.

In separate bowl – Combine flour, baking powder,salt and baking soda; then add that to the creamed mixture. Stir in pecans, dates and cherries.

Cover and refrigerate for 30 min.

Shape dough into 1 inch balls; roll in cornflakes. Place 2 inches apart on an ungreased cookie sheet, and press cherry half into center of each ball – flattening ball slightly.

Bake at 350 degrees for 14 – 15 min. – until golden brown. Remove to wire racks to cool.


YiaYia’s Kourabiedes

(YiaYia is Greek for Grandmother)

Makes 6 1/2 dozen

Preheat oven to 350 degrees.

2 cups butter, softened

Confectioners Sugar

1 Large Egg Yolk

2 Tblsp Brandy

1/2 tsp Almond Extract

4 cups Flour

Beat butter and 3/4 cup confectioners sugar in mixer bowl until light and fluffy. Now beat in egg yolk, brandy and almond extract.

At LOW speed, beat in 2 cups of the flour. Then stir the last 2 cups of flour ( 1/2 cup at a time ) in with a wooden spoon, until all blended.

Roll dough into 1 inch balls and place on ungreased cookie sheets.

Bake at 350 degrees for approx. 18 – 20 min. until PALE golden brown. Transfer to wire racks, and sift powdered sugar over the hot cookies. Cool. Sift more powdered sugar over cookies, if desired.

Enjoy…these are my favorite cookies!!!!


Gunilla’s Cookies

This recipe came from Miss Gunilla Luks, Sweden, many years ago. I have been making these cookies since 1994 – and they are my most requested cookie!! I love these!! I’ve printed the recipe just as I received it – however, when I make my cookies, I use Blackberry Preserves and Strawberry Preserves in place of Gunilla’s jams, and I omit the coconut (personal choice). They are amazing cookies either way…Enjoy – and have a few for me 🙂

Makes approx 5 dozen cookies.

11 Tblsp. Butter

1/3 cup Sugar

2 1/4 cups Flour

1/4 cup Raspberry or Apricot Jam


1/2 cup Flaked Coconut

1/2 cup Oats, uncooked

5 Tblsp Butter, melted

1/4 cup Sugar

Preheat oven to 350 degrees.

Beat butter and sugar in mixer bowl until light and fluffy. Stir in flour; knead until dough holds together.

Divide dough into quarters, roll each quarter into a 15 inch rope. Arrange – evenly spaced – on an ungreased cookie sheet. Flatten slightly using fingers, and then press a 1/2 inch deep groove down the center of each rope. Fill the grooves with jam.

TOPPING: combine coconut, oats, butter and sugar in a bowl until well blended. Sprinkle mixture evenly over ropes.

Bake at 350 degrees for approx. 20 – 25 min. until golden brown (my oven finishes in 22 min.) Cut warm ropes diagonally into 1 inch pieces. Remove from sheet and cool on wire racks.



Snow Covered Almond Crescents

1 cup butter, softened

3/4 cup powdered sugar

2 tsp vanilla extract

1 3/4 cups flour

1/4 tsp salt

1 cup Oats, uncooked

1/2 cup finely chopped almonds

Powdered Sugar for coating

Preheat oven to 325 degrees.

Beat butter, sugar and vanilla until well blended. Add flour and salt, mix well. Stir in oats and almonds.

Using level measuring tablespoons-full, shape dough into crescents.

Bake at 325 degrees on an ungreased cookie sheet for approx. 14 – 17 min. until cookie bottoms are light golden brown. Remove cookies to a wire cooling rack, and sift powdered sugar over the tops while still hot. Cool completely, and enjoy!!



Makes approx. 8 dozen cookies.

2 cups boiling water

1 cup raisins

2 1/2 cups flour, sifted

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves, ground

3/4 cup butter

1 1/2 cups firmly packed brown sugar

3 eggs

1 cup chopped walnuts

preheated 400 degree oven

Pour 2 cups boiling water over raisins in a saucepan and bring to a boil; pour off the water and drain raisins on a paper towel. coarsely chop the raisins and set them aside.

Sift the flour, baking soda, salt and all spices together and blend them thoroughly. Set aside.

Cream butter; add brown sugar gradually, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Add dry ingredients in fourths, mixing until blended after each addition. Stir in the raisins and walnuts.

Drop by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake at 400 degrees for approx. 7 min. Cool on wire racks.


Molasses Butter Balls

Makes approx. 5 dozen cookies.

preheat oven to 350 degrees.

1 cup butter

1/2 tsp vanilla extract

1/4 cup molasses

2 cups sifted flour

1/2 tsp salt

2 cups pecans, finely chopped

Confectioners sugar for dusting

Cream butter with vanilla; add molasses and beat well.

Blend flour and salt; add in fourths to the creamed mixture, mixing until blended after each addition. Stir in pecans.

Shape dough into 1 inch balls; place on lightly greased cookie sheets.

Bake at 350 degrees for 12 – 15 min.

Cool slightly; roll in confectioners sugar while still warm. Cool completely and dust with powdered sugar again. Serve and enjoy!!


Haselnuss Ballchen (German Hazelnut Balls)

Makes approx. 4 dozen cookies.

Preheat oven to 300 degrees.

2 egg whites

1 cup sugar

1 1/2 cups (approx. 6 oz.) hazelnuts (filberts), grated

Beat egg whites until frothy; add sugar gradually, beating constantly until stiff peaks form.

Sprinkle hazelnuts over egg whites and GENTLY fold together until just blended.

Drop mixture by teaspoonfuls onto a lightly greased cookie sheet. If necessary, work over each portion with the back of a spoon to round it.

Bake at 300 degrees for approx. 25 min.

With a spatula, carefully remove cookies from cookie sheet and place on wire racks to cool.




Makes approx. 4 dozen cookies.

Preheat oven to 375 degrees.

1 cup sifted flour

3/4 tsp baking powder

1/8 tsp baking soda

1/8 tsp salt

2/3 cup butter

2 tsp grated lemon peel

1/2 cup sugar

1 egg

2 Tblsp lemon juice

1 cup uncooked rolled oats

1/2 cup golden raisins

Sift flour, baking powder,baking soda, and salt together; set aside.

Cream butter with the lemon peel; add sugar gradually, creaming until fluffy. Add egg and beat thoroughly.

Alternately add dry ingredients with lemon juice, mixing until blended after each addition. Stir in rolled oats and raisins.

Drop by teaspoonfuls, approx. 2 inches apart, onto lightly greased cookie sheets. Bake at 375 degrees for 12 – 15 min.


Kolacky Cookies  (Yummy Polish Cookies)

Makes approx. 3 1/2 dozen cookies.

Preheat oven to 350 degrees.

1 cup butter

8 oz. softened cream cheese

1/4 tsp. vanilla extract

2 1/4 cups flour, sifted

1/2 tsp. salt

cherry, apricot or prune preserves

Cream the butter, cream cheese and vanilla until fluffy.

Blend flour and salt; add in fourths to the creamed mixture, mix until blended after each addition. Chill dough thoroughly.

Roll out dough to 1/4 inch thickness on a floured surface; cut with a clean can or 2 inch biscuit cutter. Transfer to ungreased cookie sheets, make a small indention in center of each cookie and fill with a 1/2 tsp of the preserves.

Bake at 350 degrees for 10 – 15 min., or until delicately browned. Remove to wire racks to cool. Enjoy!!


Canestrelli  (Italian Butter Cookies)

Makes approx. 6 dozen cookies.

Preheat oven to 350 degrees

4 cups sifted flour

1 cup sugar

2 1/2 tsp grated lemon peel

1 Tblsp rum

4 egg yolks, beaten

1 cup firm, unsalted butter, cut into pieces

1 egg white, slightly beaten

Combine flour, sugar and lemon peel in a large bowl; mix thoroughly. Add rum and then egg yolks –  in fourths, mixing thoroughly after each addition.

Cut butter into the flour mixture with a pastry blender, or two butter knifes, until particles are fine in texture. Work with fingertips until a dough is formed.

Roll one half of the dough at a time, to about 1/4 inch thick on a lightly floured surface. Cut into desired shapes, brush tops with the egg white. Transfer to lightly greased cookie sheets.

Bake at 350 degrees for approx. 15 min. and remove to wire racks to cool.


Anisscheiben (German Anise Drops)

Makes approx. 4 dozen cookies.

2 extra-large eggs
1 cup sugar
1/4 tsp anise oil
1 2/3 cups sifted flour
1/4 tsp baking powder

Beat the eggs, sugar and anise oil until thick and piled softly.
Sift flour and baking powder together; add in fourths to the egg/sugar mixture, blending thoroughly after each addition.

Drop by teaspoonfuls 2 inches apart onto greased cookie sheets. Set cookie sheets aside in a cool (NOT refridgerator), protected place overnight (8 to 10 hours) UNCOVERED!!!! Do Not Disturb/Move cookies!!!

After set time, Bake at 350 degrees for 5 – 7 min.

Chocolate Rum Balls 

 Makes: 7 doz.
3 pkg. (8 oz. each) BAKER’S Semi-Sweet Chocolate
1 can  (14 oz.) sweetened condensed milk
1 Tbsp. rum extract
2/3 cup  finely chopped PLANTERS Pecans

MELT chocolate as directed on package. Stir in milk and extract. (Mixture will be very thick.) Let stand 5


ROLL into 84 balls, using 1 tsp. of the chocolate mixture for each. Coat with nuts.
Store in airtight container at room temperature.
**Can Substitute 6 OREO Cookies, crushed, or 16 NILLA Wafers, crushed, for the chopped pecans.


Almond Macaroon Brownies

  Makes approx. 48 brownies 

Brownie Ingredients:

1   cup Butter
4   (1-ounce) squares unsweetened baking chocolate
2   cups sugar
1 1/2   teaspoons vanilla
4   eggs
1 1/2   cups all-purpose flour
1/4   teaspoon salt

Macaroon Layer Ingredients:

2 1/2   cups sweetened flaked coconut
1   cup toasted chopped almonds
1   (14-ounce) can sweetened condensed milk
2 to 3    drops red food color

Drizzle Ingredients:

3/4   cup real semi-sweet chocolate chips
2   teaspoons shortening
48   whole blanched almonds

Heat oven to 350°F. Melt butter and chocolate in 3-quart saucepan over medium-low heat, stirring occasionally, until smooth. Remove from heat; stir in sugar and vanilla until well mixed. Add eggs, one at a time, mixing well after each addition. Add flour and salt; mix well.

Spread batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 minutes.

Meanwhile, combine coconut, almonds, condensed milk and food color in medium bowl. Carefully spread coconut mixture over hot, partially baked brownie. Continue baking for 15 to 18 minutes or until macaroon layer is light golden brown and center is firm to the touch. Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 5 minutes). Drizzle chocolate mixture over cooled brownies. Cut into bars. Garnish each piece with a whole almond.



Cook Time: 35 minutes

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.


Alabama Cookies
1 cup shortening
1 cup sugar
1 cup brown sugar firmly packed
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
2 cups regular oats
2 cups chopped pecans
1 cup Rice Krispies
1 cup flaked coconut

Cream shortening, gradually add sugars, beating well at medium speed of mixer. Add eggs and vanilla, beating well. Combine flour and salt, add to creamed mixture, mixing well. Stir in oats and remaining ingredients.

Drop dough by heaping teaspoons onto greased cookie sheets. Bake at 325° for 10 to 12 minutes. Let cool slightly on cookie sheets, remove to wire rack to cool completely.
Makes about 6 dozen cookies.


Rum Butter Cookies
1 cup butter, soft
1 cup sugar, divided
3 egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons plus 1 1/2 teaspoons rum
2 1/2 cups unsifted flour
1 1/2 tablespoons finely chopped orange peel
Cream butter with 3/4 cup sugar until light. Beat in egg yolks, flavorings, and rum. Gradually add flour, using hands to knead in last of it. When dough is smooth, shape into rolls about 1 1/2 inches in diameter, wrap in waxed paper and place in the refrigerator. Chill for at least 6 hours, or overnight. Cut into 1/4-inch slices and roll each slice with hands, to form a ball. Roll balls in a mixture of the remaining 1/4 cup sugar and orange peel.

 Place on cookie sheet and flatten with a flat bottom glass dipped in the sugar-orange mixture.Bake on lightly greased and floured baking sheets at 350° for 10 to 12 minutes. Store cookies in an airtight container for at least 1 day before serving for best flavor.
Makes about 4 to 5 dozen cookies.


Chocolate Butterballs

2 squares semisweet chocolate or 1/3 cup semisweet chocolate chips
1 tablespoon milk
3/4 cup butter, room temperature
1/2 teaspoon salt
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour, stir before measuring
1/2 cup chopped nuts
granulated sugar

Preheat oven to 350°.

Melt semisweet chocolate with milk over hot water; cool. In a mixing bowl, cream butter. Gradually beat in salt and 1/2 cup granulated sugar. Blend in vanilla and the cooled chocolate mixture. Stir in flour and nuts until well blended.

Shape dough into 1-inch balls; roll in granulated sugar. Place cookies on ungreased baking sheets and bake for 12 to 15 minutes.
Makes about 3 1/2 to 4 dozen chocolate cookies.


Chocolate Thumbprints

1/2 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup light brown sugar, firmly packed
1 1/2 cups all-purpose flour – sift or stir before measuring
2 tablespoons milk
1/4 cup chocolate chips, chopped

3/4 cup chocolate chips
1 tablespoon shortening
2 tablespoons light corn syrup
1 tablespoon water
1 teaspoon vanilla
Cream butter until light; beat in salt and vanilla. Gradually add brown sugar, beating well. Blend in flour, milk, and chopped chocolate.

Shape dough into 1-inch balls; made a depression in center of each with thumb. Place cookies on ungreased cookie sheets and bake at 375° for 10 to 12 minutes. Roll warm cookies in confectioners’ sugar. Cool cookies and fill with the chocolate filling.

**For filling: Melt 3/4 cup chocolate chips and shortening in a saucepan over hot water. Cool slightly then blend in remaining filling ingredients.

Makes about 3 dozen filled chocolate chip thumbprint cookies.


Chocolate Oatmeal Cake Cookies
1 package (approx. 18.25 ounces) chocolate fudge cake mix
1/2 cup quick oats
1/2 cup vegetable oil, such as Canola or corn oil
2 large eggs
3/4 cup toffee chips, or cocolate chips
3/4 cup chopped walnuts or pecans

Lightly grease a baking sheet. Heat oven to 350°.

Combine the cake mix in a mixing bowl with the oats, oil, and eggs; beat with an electric mixer on low speed just until moistened. Beat on high speed for a few seconds to blend thoroughly. Stir in the toffee chips and chopped nuts.

Drop on the prepared baking sheet from a tablespoon or cookie scoop. Bake for 10 to 12 minutes. Let cookies cool for 1 minute in the pan; using a spatula, carefully remove to a rack to cool completely.
Makes about 4 dozen 2-inch cookies.


Date Balls

2 cups corn flakes
3/4 cups dates, chilled
1/2 cup pecans
2 tablespoons honey
1 tablespoon butter
2 teaspoons orange juice
sifted confectioners’ sugar
pecan halves
Put first 3 ingredients through meat grinder. Add honey, butter, and orange juice; knead with hands until thoroughly blended. Shape date mixture into 1-inch balls; roll in confectioners’ sugar and top each with a pecan half.
Makes 30 date ball treats.


Cherry Rum Balls
2 cups finely crushed vanilla wafers ( 40 to 50)
1 cup powdered sugar
1/2 cup finely chopped red candied cherries
1 cup chopped pecans
1/4 cup rum
3 tablespoons corn syrup
2 tablespoons butter melted
1/4 cup powdered sugar
In medium bowl, combine crushed wafers , 1 cup powdered sugar, cherries, and pecans. Add rum, syrup and butter. Blend well. Shape into 1 inch balls. Roll in the 1/4 cup powdered sugar. Cover tightly; let sit 24 hours for flavors to blend. Makes 3 dozen.


Lemon Snowballs

1/4 cup shortening
1/4 cup butter
2/3 cup granulated sugar
2 teaspoons grated lemon zest
1 egg
3 tablespoons lemon juice
1 tablespoon water
1 3/4 cups sifted all-purpose flour
1/4 teaspoon soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup finely chopped pecans
1 cup sifted confectioners’ sugar
Cream butter, shortening, and sugar until light; beat in lemon zest and egg. Stir in lemon juice and water. Sift together the flour, soda, cream of tartar, and salt. Stir into the first mixture. Stir in chopped pecans. Flour hands and shape dough into small balls.

Place balls about 1 inch apart on ungreased baking sheet. Bake for about 10 to 15 minutes in a preheated 350° oven. Cookies should be browned on the bottom, but not on top. Immediately remove hot cookies from the baking sheet and roll in confectioners’ sugar. Makes about 3 to 4 dozen cookies, depending on size.


Lemonade Cookies

1 cup butter
1 cup granulated sugar
2 eggs
3 cups all-purpose flour, sift before measuring
1 teaspoon baking soda
1 small can (6 ounces) frozen lemonade concentrate, thawed, divided
2 teaspoons finely grated lemon peel, optional
granulated sugar

Cream butter and sugar until light; add eggs and beat until light and fluffy. Sift together the sifted flour, baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade concentrate. Stir in grated lemon peel.
Drop dough by teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Bake cookies at 400° for 8 minutes or until lightly browned around edges. Brush hot cookies with remaining lemonade concentrate then sprinkle with a little granulated sugar. Remove cookies to racks.
Makes about 3 to 4 dozen lemonade cookies.


Mamaw’s Molasses Cookies
1 cup shortening
1 1/4 cups sugar
1 egg
1 cup molasses
1/3 cup boiling water
1 cup flour
1 teaspoon baking soda
dash salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
4 cups flour, as needed (enough to make a smooth dough to roll out)
Cream shortening with sugar. Beat in egg, molasses, and boiling water. Stir in 1 cup flour, soda, and salt. Add spices and remaining 4 cups of flour, or as needed to make a stiff dough. Mix well, shape into a ball or loaf and wrap in waxed paper. Refrigerate 8 hours or overnight. Next day, roll out on floured surface and cut with cookie cutters. Place on greased and floured baking sheets.
Bake molasses cookies at 375° for 10 to 12 minutes.


Black Walnut Cookies

1 cup light brown sugar
1/2 cup butter
1 egg
1 2/3 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup black walnuts, chopped
granulated sugar, for dipping
Cream sugar and butter until light. Add egg and vanilla; beat well. Sift together dry ingredients; add along with the black walnuts; mix. Dip fingers in sugar, then shape dough into a small ball about the size of a walnut. Dip cookie balls in sugar; press down onto a greased cookie sheet. Bake cookies for 12 to 15 minutes at 375°.


Orange Chocolate Icebox Cookies

3/4 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tablespoons orange juice
1 tablespoon finely grated orange zest
2 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 ounce (1 square) semisweet chocolate, grated
Cream butter, shortening, and sugars together. Add egg, orange juice, and zest; mix well. Sift together the flour, baking soda, and salt. Add sifted dry ingredients to the creamed mixture and blend well; stir in chocolate.

Form dough into rolls about 1 1/2 inches in diameter. Wrap rolls in waxed paper and chill for several hours. Slice thinly and bake on ungreased baking sheets at 375° for 10 to 12 minutes.
Makes 6 to 8 dozen, depending on thickness.


Drunken Orange Snowballs
Make these several days in advance for best flavor.

1/4 cup light corn syrup
3 tablespoons orange marmalade
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier, or use orange juice concentrate
1 box (11 ounces) vanilla wafers, crushed
powdered sugar
In a large bowl, combine the corn syrup, marmalade, and liqueur or thawed orange juice concentrate. Stir in crushed vanilla wafers until moistened, then knead with hands until well mixed. Shape into 1-inch balls then roll in powdered sugar.
Store in a tightly covered container for at least 5 days to blend flavors. Makes about 24 to 30 snowball cookies.


Raspberry Bars
1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar

Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.


Raspberry Filled Almond Thumbprints
1 cup (8 ounces) butter, softened
1 small package (3 ounces) cream cheese, softened
1 cup granulated sugar
1 egg yolk
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour, sift before measuring
4 ounces slivered or blanched almonds
seedless raspberry jam
In a mixing bowl with electric mixer, beat butter and cream cheese until smooth; slowly beat in sugar until light and fluffy. Beat in egg yolk and flavorings. Stir flour into the creamed mixture just until blended. Shape into a disk and wrap in plastic wrap; refrigerate for at least 1 hour.
Heat oven to 350°. Grease a cookie sheet or line with parchment paper. In a food processor, pulse almonds until coarsely ground.

Shape dough into small balls; roll in the ground almonds and place on prepared baking sheet. With a finger, press on each ball of cookie dough, making an indentation. With a 1/4-teaspoon measuring spoon, drop a bit of the raspberry jam in each indentation.

Bake for 12 to 15 minutes, or until lightly browned and filling is bubbling.
Makes about 4 dozen cookies.


Zucchini Cookies
3/4 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon grated lemon peel OR 1/2 teaspoon lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded zucchini
1 cup chopped walnuts
Lemon Glaze:
1 cup confectioners’ sugar
1 1/2 tablespoons lemon juice
Cream butter and granulated sugar; beat in egg and lemon peel or extract. Stir in sifted dry ingredients, then mix in zucchini and walnuts. Drop on greased baking sheets; bake at 350° for 15 to 20 minutes.
Glaze cooled cookies with the lemon glaze or your favorite glaze or icing.
Makes about 2 to 3 dozen cookies, depending on size.

More coming soon…


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