SEA’s First Holiday Recipe Collection

We asked you to share your holiday recipes and you came through with flying colors. Judging from what you’ve shared, it’s obvious that Christmas is pretty much all about desserts … we got a bunch. But we also got a few appetizers and even a few drink recipes. All in all, a great first attempt at collecting holiday recipes.

Thank you so much for sharing, we hope you find a new favorite recipe somewhere in here!



White Chocolate-Macadamia Nut Cookie Mix

Shared by Sandy Lawrence

Cookie mix“This idea is for gift giving. A pretty Christmas theme fabric and ribbon around the top of the jar makes a wonderful gift for someone who likes to bake. Tie a wooden mixing spoon or whisk to the jar for an added gift.”


For 1 Jar:

  • 1 1/4 cups white sugar
  • 1/2 cup chopped macadamia nuts
  • 1 cup white chocolate baking chips
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

For 12 Jars:

  • 15 cups white sugar
  • 6 cups chopped macadamia nuts
  • 12 cups (6 12-ounce packages) white chocolate baking chips
  • 24 cups all-purpose flour
  • 6 teaspoons baking soda
  • 6 teaspoons baking powder


  1. Mix flour, baking soda, baking powder.
  2. Layer ingredients in 1-Quart Canning Jars, flour mixture last.

Recipe directions for gift tag

Empty cookie mix into mixing bowl. Add 1/2 cup softened butter or margarine, 1 beaten egg, and 1 teaspoon of vanilla. Mix until completely blended. Shape into 1-inch balls and place 2 inches apart on greased cookie sheets. Bake at 375 degrees for 12 to 14 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. remove to racks to finish cooling. Makes 2 1/2 dozen cookies.




Christmas Russian

Shared by John Dow

Ingredients (amounts of each vary with the consumer)

  • Eggnog
  • Kahlua
  • Vodka  (preferably Polish or Absolut)


  1. Throw all in a blender with ice.
  2. Freeze it.  It will be a little foamy at the top. Pour in a nice tall glass.
  3. Sprinkle cinnamon (optional)


Bob’s Famous Hot Peppermint Patty

Shared by Robert Joseph Jr.

“You will take a breath of fresh air!!”


  • One cup of Swiss Miss Hot Milk Chocolate mixed with half and half.
  • 1 Shot Rumpleminz Peppermint Schnapps.
  • Top with whipped cream.


The Neshaminy Mudd

Shared by Robert Joseph Jr.

“Unless you are from Pennsylvania and live in Bucks County, you may not appreciate the significance of the name. This is a drink I made for my Mom years ago. It is still her favorite at age 90 which she just turned the other day!! It is named after the Neshaminy Creek, a major creek in Bucks County of Pennsylvania. (This creek is NEVER clear, it is always muddy!!)”


  • Fill one tall 8 oz glass with 2/3 cup of coffee and 1/3 cup of half and half.
  • Add ice.
  • Add 1.5 shots of Jameson’s Irish Whisky.

My my, what a “muddy” mess!!




Grilled Beef Rolls with Scallion Soy Dipping Sauce

Shared by Michelle McCord


  • 1 cup low-sodium soy sauce
  • 1/2 cup packed light brown sugar
  • 2 pounds beef tenderloin, trimmed
  • Coarse salt and freshly ground pepper
  • 4 scallions, green tops, cut into 3-inch lengths and sliced lengthwise; whites sliced into 1/8-inch rings
  • 2 bell peppers (one each of green & red), trimmed, seeded, and cut into long, thin matchsticks
  • 1 teaspoon olive oil
  • Black sesame seeds – optional


  1. In a small bowl, whisk together soy sauce and brown sugar until dissolved; set aside. Cut tenderloin crosswise into 1/4-inch-thick slices. Trim off any fat or connective tissue. Place 1 slice between 2 pieces of plastic wrap. Using the flat side of a meat mallet, evenly pound out the slice, keeping it roughly in a rectangular shape, until it is 1/8 inch thick. Do not over pound slices or they will begin to disintegrate. Remove plastic wrap, and transfer to a large plate. Repeat process with remaining meat.
  2. Dip 1 slice beef in the soy sauce mixture, and place it on a clean surface. Sprinkle with salt and pepper. Place 2 pieces of scallion green and 1 piece of each pepper across the shorter length of the beef, so that the vegetables extend over both edges by about 3/4-inch. Roll up lengthwise, and skewer near the edges with 2 toothpicks. Set aside. Repeat with remaining beef and vegetables.
  3. Lightly brush a grill pan with olive oil, and heat until hot, or heat the oven broiler. Grill or broil beef rolls, brushing with sauce and turning, until medium rare, 2 to 4 minutes. Cut each roll in half, or cut any longer rolls into 3 pieces. In a small saucepan bring remaining sauce to a boil for 3 to 5 minutes. Pour into a small bowl, and add scallion rings. Transfer beef rolls to a serving platter, sprinkle lightly with black sesame seeds and serve with sauce on the side.

Makes 2 1/2 dozen


Garlic Chicken Bites

Shared by Kathy Minaert


  • 4 boneless, skinless chicken breast halves, cut into bite-sized strips
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1/2 cup dry bread crumbs
  • 1/4 teaspoon cayenne pepper


  1. Place chicken strips in a large shallow dish. In a small bowl, mix together olive oil, garlic, and black pepper and pour over chicken strips. Cover and let chicken marinate in refrigerator 30 minutes; drain off excess marinade and discard.
  2. Preheat oven to 475 degrees F.
  3. In another shallow dish, mix bread crumbs with cayenne pepper; dip both sides of chicken strips in mixture.
  4. Arrange strips in a single layer on a non-stick baking sheet(s).
  5. Bake about 10 minutes, or until browned.
  6. Lay out an assortment of dipping sauces like blue cheese and ranch.

Makes: 25 pieces

Cooking Time: 15 min


Gingered Shrimp


Shared by Kathy Minaert


  • 1 1/2 shrimp pounds medium shrimp, cooked, peeled and deveined
  • 1/4 cup soy sauce
  • 2 teaspoons finely chopped ginger root
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sweet sake or apple juice
  • 1 1/2 teaspoons salt
  • 2 to 3 tablespoons thinly sliced green onions


  1. Arrange shrimp in single layer in shallow glass or plastic container.
  2. Heat soy sauce to boiling in 1-quart saucepan; add ginger root.
  3. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed.
  4. Stir in vinegar, sugar, sake and salt.
  5. Pour over shrimp.
  6. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
  7. Remove shrimp from marinade with slotted spoon; arrange on serving plate.
  8. Sprinkle with onions.

Makes 40 shrimp.




Cheesy Potato Bake

Shared by Maralyn Doyle, Chapter 1

“Easy, great for a crowd, goes well with baked ham, and everybody loves it.”


  • 32 oz bag cubed frozen hash browns
  • 1 pint sour cream
  • 2 cans cream of potato soup (can substitute mushroom, celery etc soups)
  • 1 10 oz bar extra sharp cheddar, grated
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 grated onion (I mince one medium onion)
  • 1/2 c. parmesan cheese


  1. Preheat oven to 350F.
  2. Combine all ingredients except parmesan in large bowl.
  3. Pour into 9×13 buttered dish.
  4. Sprinkle with parmesan and cover dish with foil.
  5. Bake 30 minutes.
  6. Remove foil then bake additional 30 minutes.

  7. Add leftover ham for entree instead of side dish.

Serves 10-12.


Holiday Sausage Stuffing

Shared by Sandra True of Berlin, NH


  • 1 pkg. mild Italian sausage  links, casings removed
  • 12 slices of Texas Garlic Toast
  • 1/2 cup butter
  • 2 medium onions, chopped
  • 2 cups celery, chopped
  • 1 cup green pepper, chopped
  • 1 tsp. rubbed sage
  • 2 eggs, lightly beaten
  • 2 cups chicken broth
  • Salt & pepper


  1. Bake Texas Toast in a 425 degree oven for 10 minutes, cool and cut into 1 1/2 ” pieces. Transfer pieces to a bowl; lower oven to 325 degrees.  In a large skillet, brown and cook crumbled sausage until no longer pink.  Drain.  Remove from skillet, set aside.
  2. In the same skillet, melt butter and saute onion, celery and green pepper until tender.  In large mixing bowl combine sausage, vegetable mixture, toast and sage.  Add eggs and broth, toss gently.  Salt and pepper to taste.
  3. Spoon into a buttered 3 to 4 quart baking dish.  Cover with foil and bake at 325 degrees for 60 minutes.  Uncover and bake 10 minutes longer or until lightly brown.  Check internal temperature with a meat thermometer, it should read 165 F degrees  when done.


Leek Onion Tart

Shared by Maddisun Barrows

Ingredients (filling)

  • 3 tbs unsalted butter
  • 2 white onions, thinly sliced
  • 2 leeks (whites) washed and thinly sliced
  • 1 tsp chopped fresh thyme (or 1 pinch dried)
  • 2 tsp marjoram
  • 1 tbs chopped fresh Italian parsley
  • ½ c crème fraiche
  • Pie dough*
  • 1 egg yolk
  • 1 tsp ice water

Directions (filling)

    1. Melt 1 tbs of butter in a large frying pan over medium-low heat. When hot, add 1/3 of the onions and leeks. Season with salt and pepper. Cook, stirring frequently, until golden brown. Set aside and repeat in two more batches, adding more butter for each batch.
    2. Heat oven to 425 F. On a lightly floured surface, roll out the dough into a 10” round. Combine herbs and crème fraiche with cooked onions and leeks and let cool for a few minutes. Lay the dough on a baking sheet and evenly spread the filling, leaving a 1” border. Fold the edges over the filling and flute the edge by pinching it between your fingers.
    3. Whisk together the egg yolk and ice water and brush on the outside of the tart. Bake on the center oven rack until golden – 20 to 25 minutes.

Ingredients (pie dough)

  • 1 ½ c flour
  • ¼ tsp salt
  • 1 stick cold unsalted butter
  • 4 – 6 tbs ice water

Directions (pie dough)

Combine flour and salt in a large bowl. Chop the butter into small cubes and cut into the dry ingredients until it’s in yellowy pea-sized pieces. Drizzle in 4 tbs of ice water and mix just until the dough comes together, adding additional water one tbs at a time. Avoid overworking the dough. Shape it into a flat disk, wrap in plastic, and refrigerate for at least an hour.



Main Dish

Fabulous Beef Tenderloin

Shared by Kathy Minaert

“This three ingredient beef tenderloin dish will melt in your mouth. We’ve had it for both of our Christmas dinners this year (two families) and got RAVE reviews from everyone. Hard to believe it’s so easy to prepare!”


  • 1 (3 pound) beef tenderloin roast
  • 3/4 cup soy sauce
  • 1/2 cup melted butter


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place roast into a shallow, glass-baking dish. Pour soy sauce and melted butter over the tenderloin.
  3. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Ready In: 1 Hour


Pork Chops Supreme

Shared by Andrew Toland

“Every Christmas, we’d make the trip down to Pennsylvania to visit with relatives. When we arrived on Christmas Eve night, this was always waiting for us. It’s a very old recipe, and it sounds strange, but for some reason, it works. The recipe as shared here is easily made for one or (if you’re unlucky) one hundred.”


  • Pork chops with fat trimmed off
  • Salt
  • Lemon, sliced thin
  • Onion, sliced thin
  • Brown sugar
  • Ketchup



  1. Arrange pork chops in baking pan
  2. Top each with a sprinkling of salt, then a lemon slice, an onion slice and a generous amount of brown sugar. Finally, pour one tablespoon of ketchup over each.
  3. Bake covered for 1 hour at 350 degrees, then uncover and continue baking for another 30 minutes, basting occasionally.


Pork Pie

Shared by Beth Aborn

Ingredients (makes 1 – 9” pie)

  • 2 (9”) unbaked pie shells. I use Pillsbury pie crust.
  • 2 lbs. lean ground pork
  • 1 lb. lean ground beef
  • 1 ½ cups mashed potatoes
  • Salt/pepper to taste
  • 1 tsp. nutmeg
  • 1 egg white


  1. Brown ground beef and ground pork over medium heat until thoroughly cooked. Drain off grease.
  2. Mix together cooked meat, potatoes, salt, pepper, and nutmeg.
  3. Line a 9 inch pie dish with pie crust. Spoon pork mixture into pie crust, and top with second pie crust. Brush top crust with egg white. Shield crust edges with aluminum foil to prevent burning.
  4. Bake at 375 for 45 minutes. Remove foil for final 15 minutes of baking to brown edges.




Trudy’s Killer Carrot Cake and Cream Cheese Frosting

Shared by Amy Lauzon

Ingredients (cake)

  • 2 cups flour
  • 1 ½ tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon (I usually put extra in.)
  • 2 cups shredded carrots
  • 2 cups sugar
  • 4 eggs
  • 1 ½ cup oil (canola)
  • 8 oz can crushed pineapple drained (don’t overdrain)
  • (chopped nuts ¾ cup optional)

Directions (cake)

  1. Cream sugar eggs and oil, add dry ingredients, add pineapple, (nuts optional), and carrots
  2. Bake in a 9X13 pan at 350 degrees for 35-45 minutes or until done check with toothpick, also makes two dozen cupcakes, adjust cooking time to approximately 30 minutes, check with toothpick to ensure that they are done.

Ingredients (frosting)

  • 1 box powdered sugar (16 oz)
  • 1 stick margarine (I use butter)
  • 2-3 oz of cream cheese (I use a whole 8 oz package for less sweet cheesier frosting.)
  • 2 tsp vanilla

Directions (frosting)

  1. Let margarine (I use butter) and cream cheese soften out on the counter and cream all of the above together.


Sherry’s Cake

Shared by Nancy McGrath

Ingredients (cake)

  • Dunkin Hines Vanilla Cake Mix
  • 1 package instant vanilla pudding
  • 4 eggs
  • ¾ c cream sherry
  • ¾ c veg oil
  • 1 tsp nutmeg

Directions (cake)

  1. Combine all ingredients and pour into a greased and floured tube or bundt pan.

  2. Cook according to time directions on the cake package.

Ingredients (glaze)

  • 2 c confectioners sugar
  • 1/3 cup cream sherry

Directions (glaze)

  1. Combine both ingredients and drip on cake while still warm


Berry Delicious Angel Food Trifle (photo)

Shared by Sandy Lawrence

trifle“A trifle is an easy-to-prepare layered dessert made with cake, pudding, fruit or chocolate (or both!) and whipped topping. Feel free to improvise with your family’s favorite flavors.”


  • 1 angel food cake (30 ounces), cut into 1-inch cubes
  • 2 containers (8 ounces) whipped topping, divided
  • 1 package instant vanilla pudding (1.5 ounces), prepared according to directions on package
  • 1 quart fresh strawberries, sliced, reserving a few whole berries for garnish*
  • 1 pint fresh blueberries*
  • 3 kiwi fruit, sliced*

* Other berries or soft fruits can be substituted as desired.


  1. Toss all fruit together in a large bowl. In a second bowl, gently fold together the prepared vanilla pudding and one container of the whipped topping.
  2. Place a layer of angel food cake cubes in the bottom of a trifle bowl or punch bowl. Spoon a layer of the pudding mixture on top of the cake cubes. Top the pudding with a layer of the fruit. Repeat layers until all ingredients have been used. Top trifle with the second container of whipped topping and garnish with the reserved whole berries.

Preparation time: 15 minutes, Servings: 8

Crazy Crunch

Shared by Heather Pike

“This candy is irresistible. If you put out a bowl it will be gone immediately with everyone looking for more. Makes a great gift and ships well in a zip locked bag.”


  • 2 qts. popped corn or 10 cups. An air popper works well.
  • 1 1/3 cups sugar
  • 1 cup butter or margarine. Margarine works very well.
  • 1 tbsp vanilla
  • 1/2 cup white syrup

You can double this. Once you make it, is very easy.


  1. Butter a large metal  bowl or turkey pan. Carefully remove the popped corn from the popper and make sure not even one unpopped kernel is in the popcorn you are putting into the bowl. This is very important. One bite on an unpopped kernel is too many.  Set bowl on a steady surface and have ready a big cooking spoon.
  2. Using a heavy sauce pan with plenty of room in it, put the sugar, fat & syrup in a 1 1/2 qt. saucepan. Bring to a boil over low -medium heat stirring much. Now watch the pot. As it reaches a steady boil, be sure you are not boiling over and watch and stir just occasionally. Set a time for 10-15 minutes. Mixture turns a very pale caramel. If should not be dark at all.  It is done when it spins a thread when you dip a spoon in and pull it up. It is done just before it reaches the “hard crack” stage.  Also you will notice the bubbles will change from large irregular bubbles to smaller regular ones. Remove from heat and stir in vanilla. Practice kitchen safety. Like any candy syrup, this syrup is incredibly hot and I say keep everyone, especially kids and pets, out of the way until it’s on the popcorn, and make it on the back burner of the stove, keeping any pan handles turned away from where people stand.
  3. Pour the hot syrup back and forth over popped corn to distribute it.
  4. Scrape the last bits out with a spatula. Put pan in sink and go back to the bowl and stir, scooping up the hot syrup from the bottom of the pan.
  5. The bottom of the bowl will be very hot from the syrup.  It will begin to coat the popcorn nicely, and stiffen as it cools. Keep scraping the syrup off the bowl and up over the popcorn till its well distributed.
  6. Butter your hands and carefully test to see if you can handle it. If its cool enough you can make balls of it, or group up the bits into chunks to cool.
  7. We like to grind some sea salt lightly over it at this point but it’s a matter of taste. Pecans and almonds can also be sprinkled over the hot syrup and tossed in with the popcorn. These are delish. Also, you can make this flavored with other than vanilla, like raspberry or can add chocolate. Do not use Pam or cooking spray on the bowl. It prevents the candy from sticking to the popcorn.

Ranger Cookies (picture)

Shared by Christine Ferwerda

Ranger Cookies“These cookies are wonderful, light but full of flavor!  Rice Krispies, oats and coconut make a great combo and a cookie is only 63 calories!”


  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 Eggland’s Best Eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups quick-cooking oats

  • 2 cups crisp rice cereal
  • 1 cup flaked coconut


  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut.
  3. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 7-9 minutes or until golden brown. Remove to wire racks.

Yield: 7-1/2 dozen.


Marie’s Cheesecake

Shared by Dianne Zawacki


  • ½ cup butter
  • 4 eggs
  • 16 oz ricotta cheese
  • 1 tsp vanilla
  • 16 oz cream cheese
  • 1 tbsp lemon juice
  • 1 cup sugar
  • ¼ cup flour
  • ¼ cup corn starch
  • ½ cup sugar (yes – this is correct)


  1. Preheat Oven to 375 degrees
  2. Melt butter over low heat – set aside
  3. Combine Ricotta and cream cheese ~ beat with mixer ~ medium speed ~ one minute
  4. Add 1 cup sugar, eggs, vanilla and lemon juice ~ mix one minute
  5. Add flour, cornstarch and the ½ cup sugar ~ mix one minute
  6. Add sour cream and butter ~ mix one minute
  7. Pour into springform pan
  8. Bake about one hour until rises and slightly brown around edges
  9. Turn oven off ~ open door ~ and let cool in oven for an hour
  10. Cool completely before serving plain or with your favorite fruit topping


Candy Cane Chocolate Crinkle Cookies

Shared by Susan Nelson


  • 1/2 cup vegetable oil
  • 3 squares unsweetened baking chocolate
  • 2 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 cups flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 – 1 cup powdered sugar
  • 3 finely crushed candy canes


  1. Melt chocolate in microwave.  Stir in the oil.
  2. In a mixing bowl, mix chocolate and oil mixture with sugar.
  3. Mix in eggs until well blended.
  4. Add other ingredients (except powdered sugar and candy canes) and mix until well blended.
  5. Refrigerate for several hours.
  6. Stir powdered sugar and crushed candy canes together in small bowl.
  7. Use teaspoons to drop dough into powdered sugar mixture, one at a time.
  8. Roll each one to cover in powdered sugar.

  9. Bake on greased or parchment paper covered cookie sheet at 350 degrees for 9 minutes.

Note:  You may use baking chocolate, you can substitute 3 Tbsp. cocoa and 1 Tbsp. vegetable oil for each square of chocolate.

Bibbeflatte or “Bibba”


Shared by Lorien Wilson

“This is like a dense, chewy gingerbread.  It’s a Swiss tradition from the canton of Appenzell, where my great great grandparents came from. A few years ago a stray cat was hanging around my parents’ house and announced ‘I live here now.’ She is mostly black with a white bib, so she is named Bibba, partly for her bib and partly for this cookie.”


  • 3 c sugar
  • 1 c molasses
  • 1 c honey
  • 2 T brandy
  • 1 ½ c shortening
  • 4 c flour
  • 1 t salt
  • 1 T cinnamon
  • 1 T cloves
  • ½ c chopped candied fruit
  • ½ c slivered almonds
  • 1 ½ c chopped nuts
  • 1 T baking soda
  • 1 c boiling water
  • 3 eggs, well beaten
  • 5-6 c flour


  1. Combine sugar, molasses and honey in saucepan and boil for five minutes.  Add brandy and shortening while still hot. Sift 4 cups flour with spices. Add flour and nuts to sugar mixture. When nearly cold, combine baking soda with boiling water and stir in. Add eggs and additional 5-6 cups flour.
  2. Let stand from 3 or 4 days to 3 or 4 weeks. Spread in three rimmed cookie sheets and bake at 350 until lightly browned, about 20-25 minutes. After it has cooled, spread with marzipan. Traditionally, it is then decorated with Swiss symbols, like a Swiss flag or canton coat of arms.
  3. This can also be made into cookies. Roll and cut into shapes. Bake at 400. Time will depend on thickness of cookies. The thinner the cookie the longer it will keep.
Grandma’s Christmas Cookies

Shared by Lorien Wilson

“My grandmother got this recipe from a Crisco can in the 1940s and it has been a family tradition ever since.”


  • 1 c Crisco
  • 2/3 c sugar
  • ¾ t salt
  • 3 c flour
  • 2 t vanilla
  • 1/3 c egg – if a little short add a little water


  1. Combine all ingredients. Chill dough. Roll to 1/4 – 3/8” thickness. Bake at 350 degrees on ungreased cookie sheet for 12-15 minutes. Do not allow to brown. Cool on racks.  Decorate with icing and sprinkles if desired.


Swiss Cinnamon Crisps

Shared by Lorien Wilson


  • 3 c flour
  • ½ t salt
  • 1 T cinnamon
  • 1 c soft butter
  • ½ c brown sugar
  • ¾ c sugar
  • 1 egg


  1. Sift flour, salt and cinnamon and set aside.  Beat together butter, sugars and egg.  Gradually add flour, mix until smooth.  Form dough into a ball using rubber scraper.  Wrap in wax paper or foil in refrigerator 1 hour, then divide dough into four parts.  Refrigerate until ready to roll out.  Preheat oven to 375.
  2. For topping beat together 2 T milk and one egg.  In another bowl combine ½ cup sugar and 1 T cinnamon.
  3. On highly floured board, roll each part of dough into 9 x 7 rectangle.  Cut into 16 squares.  Place a bit apart on ungreased cookie sheet.  Brush with egg and dust with cinnamon sugar or leave plain.  Bake 10-12 minutes or until medium brown.
Icebox cake

Shared by Lorien Wilson

“Christmas dinner wouldn’t be complete without this.”


  • 2 packages Famous Chocolate Wafers

  • 1 pint whipping cream

  • 1 t vanilla


Whip cream with vanilla.  Layer whipped cream and cookies to form side by side rows on a large serving plate.  Completely cover all rows with whipped cream so that no cookies are exposed.  Cover and refrigerate for several hours or preferably overnight.  Cookies will soften and make a creamy, chocolatey delight.


Shared by Lorien Wilson

“In Scottish tradition, it is good luck for the year if the first person across your doorstep on New Year’s Day brings you shortbread.”

“My father loves shortbread, and when we were little my mother would often help us to make this as a Christmas gift for him.  I remember one of these occasions when we were each given a stick of butter to unwrap as part of the process.  Next thing we knew my little sister was munching on her butter instead of putting it in the bowl.”


  • 2 c flour
  • ¾ c sugar
  • ¼ t salt
  • 1 c softened butter
  • 1 egg yolk (can add white too)
  • 1 t vanilla
  • confectioner’s sugar


  1. Put dry ingredients in mixing bowl.  Add butter, egg yolk and vanilla, then mix with fingers until dough holds together.  Divide the dough into two parts and with floured palms roll each into a ball.  Press each ball into a greased 9” pie plate. Bake at 375 for 20-25 minutes or until golden brown.  Sprinkle with confectioner’s sugar.
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