Plenty Sweet Life

Grandma's Recipes One By One!

Salted Peanut Cookies

I almost did it again – I made a recipe for Salted Peanut Cookies that I thought I had already made for Plenty Sweet Life, except that what I was thinking about was a recipe I made for Peanut Cookies – very close, but not exactly the same. This recipe for Salted Peanut Cookies has the addition of milk and only 1 cup of Corn Flakes cereal, and the recipe for Peanut Cookies has no milk and has 3 cups of Corn Flakes cereal in it. This recipe for Salted Peanut Cookies comes from one of Grandma’s sisters, and it looks like a very old one by the looks of the fountain pen writing. I hope this isn’t too confusing, but the original recipe I made for Peanut Cookies came from the tiny book I found at my sister’s house. It was a book put together by the “Svea Circle in Willmar”, which is a group from the little town where Grandma and her sisters grew up, and the somewhat larger town that two of her sisters had moved to. There was no name on the recipe for Peanut Cookies, but I bet this sister was the one who submitted that recipe to the book. Somewhere along the line, someone (maybe this sister) decided to alter this Salted Peanut Cookie recipe a bit, and that’s why these two recipes are so similar. Who knows? Maybe that’s not even how this happened, maybe there are just two recipes for a similar kind of cookie. Maybe these sisters just liked peanut cookies! However this happened really doesn’t matter. We have both of these recipes, so try both of them – they’re delicious!

Here is the recipe as I made it:

Salted Peanut Cookies

Cream together:

1 cup lard or butter (I used butter)

2 cups brown sugar


2 eggs

1 Tablespoon vanilla

1/2 cup milk

Stir in:

2 cups flour

2 cups oatmeal

1 teaspoon baking soda

1 teaspoon baking powder

1 cup salted peanuts

1 cup Corn Flakes cereal (I added this last so the flakes wouldn’t be totally obliterated)

There was no time and temperature with this one, so I baked them at 350 degrees 13-15 minutes.

I used my trusty scoop to make these all approximately the same size.

I just love cookies. All kinds of cookies.

These cookies are perfect for an afternoon snack with a glass of milk. I think kids would really like these cookies. Um – so would husbands. I know mine sure did.

These cookies are just delicious. They taste like they have peanut butter in them, even though it’s just peanuts. There are some fairly healthy ingredients in them: oatmeal, Corn Flakes cereal, peanuts. Make up a batch of these Salted Peanut Cookies for your next afternoon snack.




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Danish Sugar Cookies

We’re making another sugar cookie today – Danish Sugar Cookies! I have made so many different kinds of sugar cookies here on Plenty Sweet Life, maybe they should have their own category! Because the name of these cookies is Danish Sugar Cookies, it makes me think about Grandpa and his dad, who was Danish. I had to share this photo of Grandpa when he was about 2 years old. I can’t tell you how much I love this one! Just look at him! That little jacket and those boots!! This kid looks like trouble with a capital “T”!!! He had that twinkle in his eye his whole life, and he used it to his advantage! Ha!

I was remembering when I wasn’t very old, maybe 4-5 years or so, and Grandpa fell from the lay loft in the barn through the opening where you would come up into the loft (I think that was how it happened). Just a mis-step and down he went. He didn’t get seriously hurt, but was laid up for a while with sore ribs. We visited him and I remember tip-toeing past the door of their bedroom so I wouldn’t disturb him – he was kind of cranky because he had to lay around in bed. I have to say it was kind of scary seeing him laying in the darkened bedroom and being so quiet. He was always teasing, laughing, and playing games with me. Grandpa was always on the go, and he didn’t handle lying around too well! It wasn’t too long and he was back to his old self, puttering around and working on things and finding something to do. I’m sure he did take it easy for a couple of weeks, until he couldn’t stand it anymore and had to get moving. Boy, I sure do miss him.

Anyway, I’m not sure why these sugar cookies are called Danish, but I’m willing to try them and see. I have to get all my ancestry in here and make recipes representing ALL of the countries of my ancestors. This recipe came from one of Grandma’s sisters who got it from a friend of hers – it isn’t a recipe from Grandpa’s dad or even his mother (I wish I did have some of hers – she was Norwegian)!

Here is the recipe as I made it:

Danish Sugar Cookies

Cream well:

1 cup sugar

1/2 cup Crisco (I used all butter)

1/2 cup butter

1 egg


2 cups sifted flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla


Form into balls.

Roll in sugar.

Flatten with a glass.

Bake at 350 degrees for 8-10 minutes, or until light brown.

The recipe says that she rolls the dough into logs after chilling and put them into freezer for use another time.

Slice into 1/4″ slices, roll in sugar, and bake.

I love that this is another recipe that you can freeze and use again another time when you feel the need for cookies – or need to take some to a gathering – or you need a hostess gift.

Mix the dough, chill it, and start rolling the dough balls. Roll the balls in sugar and flatten them. I find that it helps to use my greasy hands (from rolling the dough balls) to coat the bottom of the glass so it doesn’t stick to the dough.

I think they used part shortening in this recipe to make the cookies more melt-in-your-mouth, but I still found these to be melt-in-your-mouth even though I used all butter.

I did use my trusty scoop and it did help to make the cookies all one size, although, as usual, I’m sure they’re bigger than they should have been. I guess we just like them bigger these days.

These cookies are absolutely delicious and mouth-watering. I don’t think the Danish name has anything to do with it, and then there’s the awesome benefit of the freezer part. These are another great cookie to have with your afternoon coffee – or ANYTIME! Call some friends to come on over for coffee, make a batch of these delicious Danish Sugar Cookies (don’t forget to put half of the dough in the freezer for another time), and enjoy each other’s company!



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Monster Cookies

This recipe for Monster Cookies comes from Grandma’s church cookbook, and it was submitted by her youngest sister with the tagline that tells that the recipe came from one of their cousins! Aside from the fact that these cookies are amazingly good (and are therefore one of my new favorites – AGAIN), I like that they make a smaller batch than what I’ve seen before. I had some friends in high school who made Monster Cookies when our church sent a group backpacking in the Wind River Mountains in Wyoming. Those cookies were really good, too, and they gave me the recipe. I’ve never made them because these friends of mine were big burly guys, and this recipe uses a LOT of stuff and makes a BIG batch. I mean, hard to stir big. After making this smaller batch, and they’re SO GOOD, I might have to re-think my options with that other Monster Cookie recipe. If I do try it – you’ll be the first to know! Anyhoo – back to THIS recipe!

Here is the recipe as I made it:

Monster Cookies


1/2 cup butter or margarine, softened (I used butter)

Gradually add:

1 cup plus 2 Tablespoons packed brown sugar

1 cup sugar

Beat well.


3 eggs

2 cups peanut butter

1 teaspoon vanilla

1 teaspoon light corn syrup

Beat well.

Mix in:

4 1/2 cups oatmeal

2 teaspoons baking soda

1 teaspoon salt

Mixture will be stiff.

Stir in:

1 cup butterscotch chips

1 cup chocolate chips

Pack dough into a 1/4 cup measure and drop 4 inches apart on a lightly greased baking sheet.

Press each cookie lightly into a 3 1/2 inch circle.

Bake at 350 degrees for 12-15 minutes (centers will be slightly soft).

Let set on baking sheet until warm.

Remove to racks to cool completely.

Makes about 30 cookies (I got 21 out of this recipe).

The dough is definitely stiff when all the ingredients are in there!

Use a 1/4 cup measure to make the dough balls, then use your palm to press the dough into circles. I didn’t worry about whether or not they were 3 1/2″ around.

Gotta have them with a glass of milk. Yum.

These cookies are ridiculously delicious, and like I said – they’re my new favorite! They are big when you make them this way, but they would be good as smaller cookies, too. But who would do that? Just make them monster size. Why not? Kids would love to make these and they would love to eat these. Well, adults would love to make these and love to eat these. Who are we kidding? Seriously, it’s a good thing this recipe doesn’t make a very big batch. I have a problem with these Monster Cookies – you’ll love them, too!



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Valentine Meringues

Today’s recipe for Valentine Meringues is a twist on a recipe for Brown Sugar Meringues that I made about a year ago. This time, instead of using brown sugar in them, I’m making them with all white sugar. The flavor is a little different, and they look a little different, but they’re just as delicious as the brown sugar variety. I made these festive for Valentine’s Day, and I think they’d make a pretty gift for your special valentine. Speaking of special valentines, I had to share this photo of my two favorite valentines, my mom and dad. My dad is in his Matt Damon/James Dean phase here, and my mom has a very cute and stylish Audrey Hepburn type haircut.

They were probably seniors in high school here, and were already dating. The photo says “Thanksgiving”, and that would have been November of 1957. They were always “mushy” with each other. My dad would make my mom dance in the kitchen when we were growing up, and he would sing to her or come up behind her and give her a big smooch (she pretended she was bothered, but she loved it). He would even remember the date their first date and be sure to let her knew that he remembered! They started dating in the 1950’s and I think these meringues look like they could have been from the 1950’s – they’re in the shape of roses, and the sprinkles make them look a bit pink.

Here is the recipe as I made it:

Valentine Meringues

Beat in a medium bowl until soft peaks form:

4 egg whites

Gradually beat in  until soft and glossy:

1 cup sugar (instead of using half brown sugar, like in the original recipe)


1 teaspoon vanilla (this was my own addition – it’s not in the recipe, but it added a bit more of a marshmallow flavor)

At this point you can tint the egg whites with food coloring if you wanted to make the roses a certain color.

Spoon into a piping bag (or a large zip-top bag with a corner cut off) fitted with a large M1 star tip.

Pipe onto parchment lined baking sheet, making twists, swirls, or roses.

Bake in 250 degree oven about 2 hours or until meringues are firm and dry (these were done for some reason after about an hour and 15 min).

Cool completely, peel off parchment, and store in airtight container up to 2 weeks.

When adding the sugar to the egg whites, make sure the sugar is dissolved before piping. Take a bit between your finger and thumb and rub them together. You shouldn’t feel any grittiness in the egg whites.

Try to get stiff peaks in the egg whites – it will hold a shape better.

When I made the Brown Sugar Meringues, I made a little swirl shape. Here I used the M1 tip to make a rose shape. I’m a bit obsessed with that rose shape. I just love it! It’s so pretty! The other tip for baking these meringues – make sure you can get them all on two baking sheets so they can all get into the oven at the same time.

You can use colored sugar or sprinkles before baking to add even MORE festive decoration.

This shape did get a little more chewy than the swirl shape I made with the Brown Sugar Meringues. I don’t mind that.

These meringues are so easy to do, and so much fun – you’re gonna get hooked on making them like I did. You can decorate them for any occasion, and they’re delicious. The possibilities are endless – different shapes, different colors, different flavors, different sprinkles. Make your valentine feel special, and give them a dozen of THIS kind of rose – try these Valentine Meringues!



Date Drops

This recipe for Date Drops comes from the tiny book at my sister’s house. That little tiny recipe book has just been jam packed with really good recipes. Whenever I bake with dates, it brings back memories of Grandma’s kitchen. She LOVED dates and LOVED to bake with them. There are so many recipes in her file that use dates: muffins, cakes, cookies, bars. There are dates in almost every category of recipe. Grandma’s sisters had a lot of recipes that used dates, also. Maybe they were kind of exotic at one time for this family who survived the Great Depression of the 1930’s and maybe dates were a reasonably priced ingredient to use in their baked treats. Dates can make things so sweet, chewy, and delicious, and these cookies are no exception. They’re very similar to another date cookie recipe Grandma had in her file called Date Rocks. They’re so good, and they make the kitchen smell like Grandma’s kitchen when they’re baking!

Here is the recipe as I made it:

Date Drops

Cream together:

2/3 cup butter

1 1/4 cup brown sugar


2 eggs

2 Tablespoons hot water

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 package dates

1/2 cup walnuts, chopped (I used pecans)

Drop by spoonfuls onto baking sheet (I used my trusty scoop).

Bake at 350 degrees for 15 minutes or until golden brown and firm to the touch.

This is another recipe where I used my trusty scoop to get uniform sized cookies.

They won’t look done, when baking, until they turn golden brown.

These cookies are so tasty with the chewy dates and crunchy nuts in them.

If you like dates, you’re going to LOVE these sweet, chewy cookies. They are a classic cookie that’s perfect with afternoon coffee or tea. I know Grandma and her sisters would have loved having these cookies when having coffee together. Your family will also love these Date Drops – get together and enjoy each other and these delicious cookies!


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Spice Cookies

Today’s recipe for Spice Cookies comes from my mom, and is a lot like Gingersnaps, only it uses less molasses. There are a TON of spices in there! It looks like someone just said – let’s just throw them all in and see what happens. Well, what happens is that it makes an amazingly delicious and spicy cookie!

I had just turned 3 in this photo from 1963, and I think this is about the time when I started to really enjoy a good Spice Cookie with a nice cup of hot cocoa when coming in from playing in the snow. The car was a light yellow Ford Galaxie 500 with black vinyl seats. I may still have burn scars on the back of my legs from those seats – not great in the hot summertime with no AC!!

While it looks like a lot of snow here, it was probably just another winter day in Minnesota! Ahhh. Those were the days. We don’t seem to get snow like that anymore, and personally, I’m not happy about it. My dad was also still rocking his Matt Damon look – plus a popped collar. Ha!

Ok – back to these delicious, spicy, tender cookies. They’re SO GOOD! Let’s throw open the doors of the spice cabinet and get going on this recipe!

Here is the recipe as I made it:

Spice Cookies

Cream together:

1 cup butter

1 cup sugar


1 egg

2 Tablespoons molasses

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground cloves

Roll in balls.

Roll balls in sugar.

Place on baking sheet 2″ apart.

Bake at 350 degrees 16-18 minutes.

After mixing the dough, I used my trusty scoop to make the balls a uniform size. I plopped them right into the sugar and then rolled them into balls.

Sometimes after rolling the balls, you need to roll them in sugar again. They look like the sugar is pushed right into the dough. I mean, as I’ve asked many times before – can you really ever have too much sugar on the outside of a cookie? I think not. Go ahead and roll them one more time if you need to.

Oh boy – these smell so good when baking!

These cookies are great with an afternoon cup of Spiced Mocha Mix, Grandma’s Cocoa, or Hot Chocolate.

These cookies are SO GOOD. Did I mention that already? Let me reiterate – they’re SO GOOD! They’re a nice soft cookie, not crisp like Gingersnaps can be. Even though they only have a small amount of molasses, they are a tasty, spicy cookie. Next time you’re out playing in the snow, before you go outside, make up a batch of these Spice Cookies to have when you come in from the cold with your afternoon coffee, cocoa, or hot chocolate – your friends and family will be begging for more!


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Thimble Cookies

Today’s recipe for Thimble Cookies comes from my other grandma. She had written it into one of her old church cookbooks, so I’m thinking it must be a good one. Thimble cookies seems like a strange name, so I had to research the internet and see if they are a “thing”. Turns out they can go a couple of different ways. One way is to use your thimble to cut out the cookies after rolling out the dough. Excuse me. That would make really tiny cookies. Who wants that? I’m not going to go through the trouble of making rolled out cookies and make them tiny and then people (I’m thinking of my husband here) would just pop them into their mouths by the handful like a snack and they’d be gone in no time. No, sir and no thank you. The second way I found was to make an indent in the cookie for putting a cherry or a nut or jam in the middle of the cookie (I assume you’d technically use the thimble to make the indent). This makes more sense to me. It seems to be that this is the forerunner to Thumbprint Cookies. Maybe someone used a thimble to make the hole to hold the jam back in the day, but now people just use their thumb to do it. For those of you who don’t know what a thimble is, it’s a metal cup that fits on the tip of one of your fingers so you can push a needle through fabric without hurting your fingertip – you know, when you’re darning your socks or something. For those of you who don’t know what darning your socks means, it’s when you use a needle and thread to sew up holes in your socks. For those of you who don’t know what a needle and thread are . . . oh forget it. Anyway, I’m excited to try this cookie. I don’t remember Grandma ever making these, but she must have had them somewhere and liked them or she wouldn’t have written it down.

Here is the recipe as I made it:

Thimble Cookies

Mix together:

1 cup butter

1/2 cup sugar

2 cups flour

2 teaspoon vanilla

Roll in balls, dip in unbeaten egg white.

Roll ball in:

1 cup very finely chopped nuts (I used pecans)

Make impression in center (with the thimble? I used my thumb).

Bake at 360 degrees for 5 minutes (not 350 degrees – 360 degrees – that’s what she wrote).

Fill hole with cherry or nut and bake 12 minutes more.

I made the balls a little smaller than a walnut, but I would make them half that size next time. They ended up bigger than I thought they’d be. Surprise – I made the cookies bigger than they’re supposed to be! Imagine that.

I basically set up a dipping and rolling station. Roll the balls (do a few at a time cuz your fingers get messy), dip them in the egg white, and roll them in the very finely chopped nuts (I didn’t chop the nuts finely enough, either). Then onto the baking sheet. For some reason, I couldn’t find my thimbles ( I do have several), so I used my thumb to make the indentations in the cookies.

After the first 5 minutes, they come back out of the oven to fill the holes.

I used cherry halves because I thought a whole cherry wasn’t necessary. Next time I’d use a whole cherry. I seriously don’t know why I think I know better than the grandmas. Just follow the recipe.

Even though the cookies are probably bigger than they’re supposed to be, they are melt-in-your-mouth delicious. I’m not even kidding about that melt-in-your-mouth thing. They’re so festive and pretty, too, and they’ll look spectacularly beautiful on the cookie plate. This may be a new cookie that I make every year. Thanks to my other grandma, you, too can make use of your thimble and make these Thimble Cookies!


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Moravian White Christmas Cookies

Today’s recipe for Moravian White Christmas Cookies is a recipe that Grandma must have found it in a newspaper somewhere. I’m sure glad she found it, and I’m sure glad she kept it. As you can see, she marked it “very, very good”. If you’ve been following this blog for any length of time, you know what that means. It’s good, and I mean good. She has marked things “v good” or “very good” along the way, but I can’t remember any recipe that she marked “very, very good”, so I’m excited to see exactly HOW good these are. Making an actual recipe that Grandma kept makes me very nostalgic for the old days. While making these cookies, I kept remembering Christmases from my childhood. Until I was 8, we lived in a town that still had a downtown with all the shops and stores up and down the streets. There were Christmas decorations and lights hanging across the streets, evergreen roping, lights, and decorations in every shop window, bells ringing from the people manning the red kettles on every corner, and groups of carolers were singing Christmas music all around town. Specifically, I’m remembering going shopping with my dad for my mom’s presents, and we usually went to a dress shop that had things she liked and wanted. It was very fancy, and I remember one year we got perfume (among other things), but what I remember most was the fun of going with my dad – just the two of us. It was evening, and it was snowing big, huge, billowy white flakes, the big colored Christmas lights were glowing all over town, the Christmas music surrounded us from everywhere, and we were buying my mom’s seemingly magical Christmas presents. It will come as no surprise to anyone who knows me that my favorite part of the whole night was watching the saleslady wrap all the presents for us to take home. Yes, they wrapped your presents for free back then  – how great was that?!! They were so glamorous because they came from the dress shop, and it was very fancy – beautiful metallic wrapping paper with a big puffy bow. I have to say, I don’t remember my mom opening those presents, but I sure do remember going shopping with my dad. I miss those days – those are precious memories.

Here is the recipe as I made it:

Moravian White Christmas Cookies

Cream thoroughly:

1 cup butter or margarine (I used butter)

2 cups sugar

Add one at a time:

4 eggs

Beat well after each addition.

Sift together:

4 cups sifted flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Gradually add to creamed mixture, blending after each addition.

Chill (I chilled the dough about an hour).

Roll dough, a little at a time, on a well-floured surface to about 1/8″ thickness.

Cut into desired shapes.

Place on greased baking sheet.

Bake at 350 degrees for 10-12minutes or until lightly browned.

Icing (from my old red Betty Crocker Cookbook – this is doubled):

1 cup powdered sugar

1/2 teaspoon salt

1 teaspoon vanilla

1-2 Tablespoons half-n-half (I used whole milk)

Mix until smooth and of spreading consistency or right consistency for piping.

Frost cookies and sprinkle on colored sugars or sprinkles.

Let dry before packing into air tight container.

I love the cinnamon and nutmeg in this cookie dough. That’s unusual and a little bit different.

To chill the dough, I wrap it in plastic wrap and make it into a flat round. That makes it easier to cut sections and roll out after chilling.

I cut the chilled rounds into four sections and roll out one at a time.

After baking, the cookies are ready to frost. You could sprinkle them with colored sugar before baking – no need to frost then. We decided long ago (as a family) that there is really no point to that. We like them frosted. The more frosting, the better.

I haven’t frosted cookies myself for years. It’s a thing the whole family likes to do together, but this year I was stuck with doing it myself. I couldn’t participate last year because I was sick, so this year I’m taking my turn. I wouldn’t complain except that my strength isn’t quite back up to speed yet and man, it wore me out!

These cookies are delicious. That little bit of spice makes all the difference. For some reason, they even seem sweeter than our regular recipe. Maybe it’s the spice, I don’t know. Whatever the reason, Grandma was right, as usual. We know by now to never question Grandma’s notes on the recipes or even the recipes themselves. With very few exceptions, they’ve all been, at the very least, “V Good”! You might want to try these Moravian White Christmas Cookies and try something just a little bit different.

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Fruit Cookies

This recipe for Fruit Cookies was one of Grandma’s favorite Christmas cookies. She loved fruitcake, and while she did make some tasty Fruitcake, I think these cookies were easier than making the cake. The recipe takes a lot of chopping, which takes awhile, but it’s worth it. They’re so sweet and chewy and full of fruit and nuts – oh my. The smell of these cookies baking brought me right back to Grandma’s kitchen. Her little kitchen on the farm was never so busy as this time of year. There were always lots of different Christmas cookies, cakes, candies, and treats of all kinds. She’d get on her apron, open up the big drawer/bin that held a 20 pound bag of flour (I kid you not – the bin was right in the kitchen as part of the kitchen cupboards), and get to work. I love how her recipes handed down can bring us back together even though she’s gone. I can almost hear her funny little laugh, and it’s like having her right back here in my kitchen with me making Christmas goodies, snitching a taste here and there, and telling stories of growing up in her big family!

Here is the recipe as I made it:

Fruit Cookies

Cream together:

1 cup butter (Grandma used margarine – I do not)

1 1/4 cup brown sugar


2 eggs, beaten

Sift together:

2 1/4 cups flour (save some for mixing in with fruit – I used 1/4 cup for that)

1 teaspoon baking soda

1/2 teaspoon salt

Mix with the creamed mixture.

Cut in small pieces, mix with the saved 1/4 cup flour, and fold in:

1 1/2 pound dates

4 slices candied pineapple

1/2 pound candied cherries

1 cup walnuts, chopped

1 cup pecans, chopped

Bake at 375 degrees (Grandma said to judge for yourself how long to bake them) for 12-15 minutes (in my oven) or until cookies are golden brown.

There are a lot of fruit and nuts in these cookies! Get your chopping skills ready!

Once again I used my trusty scoop to make the cookies all a similar size.

You can see how full of fruit and nuts they are here.

They come out of the oven all caramel-y and brown sugar-y!

These are a very chewy, very fruity, very tasty cookie. They do kind of taste like fruitcake, only BETTER! I know that these were Grandma’s favorite, and while they were baking, it smelled just like Grandma’s kitchen in my kitchen. Even if you don’t like Fruitcake, you’ll love these delicious Fruit Cookies.

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10 of My Family’s Favorite Christmas Cookie Recipes!

I’m sharing 10 of My Family’s Favorite Christmas Cookie Recipes! Today is Black Friday, and it’s “go time”! While I’m not a big one for Black Friday shopping, I AM one for getting onto the Christmas baking ASAP! There’s not a minute to waste, so I’m helping you out today with some great recipes that my family loves. This is not a complete list of what we make each year (not by any stretch of the imagination), but it is a partial list of our favorites. There’s a little something for everyone on the list! Enjoy!

Peanut Blossoms


Christmas Wreath Cookies


Mosaic Fruit Slices


Scalloped Cookies


Oatmeal Trilbys


Date Balls


Christmas Cookies


Peanut Butter Snowballs


Oatmeal Cranberry Cookies


Ritz Cracker Cookies


German Lebkuchen


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