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Christmas Cookies


Twelve days before Christmas and I am now in a panic.

I have all my cookies to make before I start cooking my food.

Today is the day I start.

I make about six different cookies that are mostly my Moms recipes.

I have tasted a lot of cookies and she has the best.

The secret is BUTTER. Real butter not anything else.

Today I am going to make all the dough and put them in plastic bags in the refrigerator.

This really saves a lot of time because all the mess is made at once.

Then I roll two or three cookies every night.

I will be making thumbprint, butterballs, apricot crescents, shortbread dipped in chocolate, pizzelles, wine and pepper biscuits plus my good friend Maria’s  greek cookies.

The greek cookies are my favorite but I would have to make a video to show you how to make them.

Today is the melt in your mouth shortbread. You must use butter .

One cup of unsalted butter

1/2 cup confectionary sugar

2 cups flour

one teaspoon vanilla extract

Cream butter and beat in the sugar

Mix in the flower and vanilla

Take about one teaspoon of dough and roll into a small finger shape

The dough has to be formed with the heat of your hands

Place on a non stick sheet on your cookie sheet

Chill for one hour

Bake at 375 for 11 to 12 minutes.

Watch them carefully because they burn very fast

When they are cool, drizzle or dip in melted chocolate.

These have to be stored in an air tight container in a cool place.

Not the refrigerator.

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