Holiday Recipes




This recipe is for the Christmas cut-out cookies my mother always made. They are still the favorite Christmas cookie of all time for my sister and me.  They are basically easy to make and loads of fun to decorate. They’re delicious plain (especially dunked in coffee), and they lend themselves to all kinds of decorating ideas from simple to very fancy. Unfortunately I have no pictures of the decorated cookies.  I guess we all just enjoy them so much and eat them so quickly there is no time for taking photos of them. I’ll try to rectify that situation this year. But, in the meantime, we do have pictures of the process (thanks to my sister Brenda Calvert).  I hope you try them and enjoy them as much as my family does.

Christmas Cutouts
(Faye Pavloff’s recipe)

½ cup butter 2 ¼ cups sifted flourCHRISTMAS COOKIES BEING CUT
1 cup sugar 1 teaspoon baking powder
2 eggs, beaten ½ teaspoon baking soda
1 teaspoon vanilla ½ teaspoon salt
1 tablespoon milk

Cream butter and sugar until well blended. Add eggs, vanilla, and milk. Mix well. Sift together flour, baking powder, baking soda, and salt. Add dry ingredients to egg mixture. Mix well. Wrap in waxed paper and store in refrigerator for several hours. Roll out on floured board and cut with cookie cutter. Bake on greased cookie sheet at 375 degrees for 8 – 12 minutes.

Ready to go into the oven

Ready to go into the oven



(Very quick, very rich, and incredibly delicious)

Ingredients: (Amounts can vary — depending on how many you wish to make and how much of each ingredient you decide works for you).

Box of Round Snack Crackers (any brand)
Jar of Peanut Butter (any brand — smooth or chunky)
Package of Almond Bark for melting (whichever flavor you prefer)

1. Spread peanut butter on one round snack cracker and add a second cracker on top. Set aside that sandwich and make another — until you have made as many as you like.

2. When all cracker sandwiches are made, melt your favorite flavor of almond bark according to package directions.

3. Dip each cracker sandwich into the melted almond bark and coat thoroughly.

4. Place each sandwich on a waxed paper-covered tray until firm. (Trays may be placed in refrigerator to speed up the firming process.

5. Store in an air-tight container.

Alternate recipe: Use graham crackers instead of round snack crackers, and fill with chocolate cake icing or Nutella chocolate/hazelnut spread.



(Very quick, very easy, no cooking)

Ingredients:  Use any amounts desired because the consistency is up to the individual cook:

Old-fashioned 100% Whole-grain Oats (RAW) — any brand
Peanut Butter — any brand
Chocolate Syrup — any brand
Chocolate Chips

Optional Ingredients:
Nuts (Your favorites)
Sunflower Seeds.

Dip out several spoonfuls of peanut butter into a bowl. Add chocolate syrup and mix until thick but almost runny. Sprinkle in raw oats and stir together until mixture is thick enough to hold together when shaped into a ball or haystack. However, you do not want to shape them yet. 

Add Raisins and chocolate chips — and any of the other optional ingredients desired. Once all ingredients have been added, check consistency again. If needed, more chocolate syrup, more peanut butter, or more oats may be added until mixture will hold together in soft balls or haystacks again.

Form balls or haystacks of any size desired and place on waxed paper tray. Place in refrigerator to become firm. These candies need to be kept in the refrigerator, since the chocolate syrup needs refrigeration. They can be served soft, but the more firm they are, the easier they are to eat.

Alternate recipe for those who do not like or cannot eat chocolate:
Honey may be substituted for the chocolate syrup and white chocolate or butterscotch chips may be substituted for the chocolate chips.

May be stored loosely covered in refrigerator.




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