Linzer Cookies

My favorite holiday cookie!

Linzer Cookies

The most festive and delicious cookie for the holidays!


  • 1/2 pound cream cheese
  • 2 sticks unsalted butter, room temperature
  • 1/4 cup sugar
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 1 t. salt
  • 1 t. vanilla
  • 1 jar best-quality raspberry jam


  1. Prepare the dough at least 4 hours or overnight in advance.

  2. In the bowl of an electric mixer, cream the cream cheese, butter, and sugar. Add the eggs and blend until smooth.

  3. In a separate bowl, whisk together the flour and salt. 

  4. Add the flour mixture and the vanilla to the cream cheese mixture, blend until smooth, being careful not to over mix.

  5. Roll the dough into a ball, flatten into a disk, wrap in wax paper and refrigerate until ready to bake.

  6. Preheat the oven to 350º.

    In a saucepan set over low heat, warm the raspberry jam. Remove from heat. Cool.

  7. On a lightly floured Silpat, roll out the dough to 1/8" thickness. Cut into rounds and cut out stars in half of the rounds.

  8. Bake for 12-14 minutes. Remove from oven and cool on wires racks.

  9. Spread a bit of the raspberry jam on the whole circles. On a separate wire rack, sprinkle the star-cutout circles with confectioners' sugar and place one on each raspberry topped circles.



After the last gift is opened on Christmas morning, everyone gathers around the kitchen in great anticipation of beignets.  Rolling, slicing, frying, sprinkling powdered sugar . . . at last, the beignets are served. Everyone drizzles a bit of honey on them.

Beignets are one of our favorite family traditions.

Sometimes, we share some beignets with our neighbors. 🙂



  • 1 pkg dry yeast
  • 1 T. sugar
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 1/2 cups evaporated milk
  • 1 t. salt
  • 7 cups all-purpose flour
  • 1 large containr Crisco for fying
  • confectioners' sugar
  • honey


  1. In a small Pyrex®, add the yeast, sugar, and water; stir to dissolve. Set aside for 5 to 10 minutes or until frothy.

  2. In the bowl of an electric mixer, add the yeast mixture, sugar, vegetable oil, eggs, milk, and salt. Blend until smooth.

  3. While mixing on a low speed, gradually add the flour. Mix until smooth.

  4. Cover and chill overnight in the refrigerator.

  5. In the morning, set the bowl of dough on the container and allow to come to room temperature.

  6. Add the Crisco to a large, deep cast iron skillet. Slowly heat up the oil to 360º.

  7. While heating the oil, begin rolling out the dough. Lightly flour a Silpat®, roll out the dough into a 1/8" thickness.

  8. Cut into 2"squares.

  9. In batches, being careful not too over crowd the skillet, deep fry the beignets on each side for 3-4 minute, until lightly brown. If the oil gets too hot, turn it down.

  10. Remove from oil and drain on brown paper bags.

  11. Sprinkle with confectioners' sugar. Serve with honey!

  12. Serve with honey, tall glasses of milk, and your favorite espresso!

Milk Punch

James is our family’s bartender. His Milk Punch has become a family tradition. On Christmas morning we sip on Milk Punch while opening gifts. Cheers to the season!

Milk Punch

A festive beverage for Christmas morning!


  • 8 oz brandy
  • 4 oz rum
  • 1 quart whole milk
  • 3 T. confectioners' sugar
  • 2 t. vanilla
  • 1 quart ice, coarsely chopped
  • 1 cup whipped cream
  • ground nutmeg for sprinkles


  1. In a large pitcher, combine the brandy, rum, milk, confectioners' sugar, and vanilla; Stir to combine. 

  2. Add the chopped ice.

  3. Pour into crystal cups. Add a dollop of whipped cream and sprinkle with nutmeg. 

  4. Enjoy!