Linzer Cookies

My favorite holiday cookie!

Linzer Cookies

The most festive and delicious cookie for the holidays!


Ingredients

  • 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

Instructions

  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.

Beignets

Beignets

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. 🙂

Beignets

Ingredients

  • 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

Instructions

  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!

Ingredients

  • 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

Instructions

  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!

Gingerbread

Gingerbread

Gingerbread is a delicious treat for the holidays. A gingerbread boy cake will add some cheer to your holiday table!

5 from 1 vote
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Gingerbread

Homemade with a short cut. . . starting with a yellow cake mix is easy. Adding ground ginger, cinnamon, cloves, and nutmeg spices up the cake! 

Ingredients

  • 1 box yellow-cake mix
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cups molasses
  • 3 large eggs
  • 1 t. ground ginger
  • 1 t. ground cinnamon
  • 1 t. cloves
  • 1/2 t. nutmeg

Instructions

  1. Grease a gingerbread boy cake pan or 3 8" cake pans.

    Set aside.

  2. Preheat oven to 350º.

  3. In the bowl of an electric mixer, add all of the ingredients. 

    On a medium setting, mix the ingredients for 5 to 10 minutes. 

  4. Pour into the prepared pans. If the gingerbread pans are different shapes, fill up half way. This allows for proper rising of the cake.

  5. Bake for 30 to 35 minutes for the 8" rounds. Adjust the baking time for smaller or larger cake pans. Insert a toothpick into the middle of the cake. When it comes out clean, the cake is ready. 

  6. Remove from the oven and place on wire racks to cool. Place a wire rack on top of the cake pan. Flip over.


  7. Allow to cool completely. Transfer to a serving piece.


  8. Decorate with gumdrops, peppermint sticks, holiday candies, and royal icing.

Billie’s Fudge

Billie’s Fudge

Billie’s fudge is the best homemade candy that I have ever tasted. Making her fudge for Christmas is one of my favorite holiday traditions. Maybe it could become one of your favorite holiday traditions too!

Billie's Fudge

This is my grandmother's fudge recipe. It was handed down to my mom, then me and now you! This creamy fudge is a success every time!

Ingredients

  • 3 small packages semi-sweet chocolate chips
  • 2 sticks unsalted butter
  • 8 oz jar marshmallow cream
  • 4 1/2 cups sugar
  • 1 large can pet milk
  • 2 cups pecans, chopped coarsley
  • 1 t. vanilla

Instructions

  1. Grease a 9 X 13 pan; set aside.

  2. In a bowl of an electric mixer, add the chocolate chips, butter, and marshmallow cream; set aside.

  3. In a 2-quart heavy-bottom saucepan, add the sugar and pet milk.

    Cook,  stirring constantly until the mixture reaches a boil.

    Continue boiling for 10 minutes without stirring. Keep and eye on it!

  4. While beating on a low setting, gradually add the syrup mixture to the chocolate chip mixture. Continue beating on a medium-high setting for 30 minutes.

    Add the pecans and vanilla, continue beating until thick and creamy, about 10 minutes.

  5. Pour into the prepared pan. 

    Cool completely.

    Cut into squares.

  6. For a party, serve on your favorite cake stand.


    For gifts, place in festive tins and containers.