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December Recipes


Made with a hint of molasses, these ginger cookies stay soft for days. 

2 1/4 Cups All-purpose Flour

2       tsp. Ground Ginger

1       tsp. Baking Soda

3/4    tsp. Ground Cinnamon

1/2    tsp. Ground Cloves

1/4    tsp. Salt

3/4    Cup Margarine (softened)

1       Cup White Sugar

1       Egg

1       Tbsp. Water

1/4    Cup Molasses

2       Tbsp. White Sugar

Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes 24.


2/3     Cup Shortening

3/4     Cup White Sugar

1        Egg

1/2     Cup Orange Juice

1        tsp. Orange Zest

2 1/2  Cups All-purpose Flour

1/2     tsp. Baking Powder

1/2     tsp. Baking Soda

1/2     tsp. Salt 

2        Cups Confectioners' SugaR

2        Tbsp. Butter

2        Tbsp. Orange Juice

1        tsp. Orange Zest

Preheat oven to 350 degrees F. Grease cookie sheets. Mix together flour, baking powder, baking soda and salt. Stir 1/2 cup orange juice and 1 teaspoon rind into the flour mixture.

Cream shortening and white sugar together. Mix egg into the sugar mixture thoroughly. Slowly blend flour mixture into the egg and sugar mixture. Drop by teaspoonful onto greased cookie sheet. Bake for 8 to 10 minutes.

Make the icing: Mix confectioner's sugar and 2 tablespoons butter together until smooth. Pour 2 tablespoons orange juice and 1 teaspoon orange rind into the sugar and butter mixture, mix well. When the cookies have cooled spread the icing generously over the tops of the cookies. Servings: 18

Tips for storing cookies. 

1. Store them in an airtight container.

2. Don't put them into storage before they cool. Otherwise condensation will collect and the cookies will become soggy.

3. Don't combine different kinds of cookies in one container. The crisp cookies will steal moisture from the chewier cookies and will not remain crisp.


1    Pouch (1 lb 1.5 oz) Betty Crocker® Double Chocolate Chunk Cookie Mix

1/4 Cup Vegetable Oil

2    Tbsp. Water

1    Egg

1/4 Cup Almonds (finely chopped)

1    Cup Semi Sweet Chocolate Chips

1/4 Cup whipping cream

36  Maraschino cherries, (drained, pat dry)

Heat oven to 350 degrees F. In a large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in almonds. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Place 1 cherry on each cookie. Bake 8 to 10 minutes. Cool 1 minute before removing from cookie sheet.

Meanwhile, in small microwavable bowl, microwave chocolate chips and cream uncovered on HIGH 30 to 45 seconds; stir until smooth. Spoon a generous teaspoon full on each cookie and spread over cookie to hide the cherry. Allow chocolate to set until firmed; about 30 minutes. Makes 36 cookies.


1       Cup Butter (softened)

1/3    Cup Sugar

1 2/3 Cups All-purpose Flour

3/4    Cup Almonds (finely ground)

1/4    tsp. Salt

1/2    Cup Confectioners' Sugar

1       tsp. Ground Cinnamon

In a large bowl, cream butter and sugar until light and fluffy. In a small bowl, combine the flour, almonds and salt; gradually add to the creamed mixture until blended. Cover and refrigerate for 1 hour or until easy to handle.

Divide dough into fourths. Roll out each portion into a long rope, about 1/4 in. diameter. Cut into 2-in. lengths. Place 2 in. apart on lightly greased baking sheets; form each into a crescent.

Bake at 325°  for 14-16 minutes or until set. Cool for 2 minutes. In a shallow bowl, combine confectioners' sugar and cinnamon; roll warm cookies in sugar mixture. Place on wire racks to cool completely. Yield: About 10 dozen.


2 3/4 Cups All-purpose Flour

1/2    tsp. Salt

2       tsp. Baking Powder

1       Cup Unsalted Butter (room temperature)

1 1/2 Cups Granulated White Sugar

2       Large Eggs

1       tsp. Pure Vanilla Extract


1/3 Cup Granulated White Sugar

2    tsp. Ground Cinnamon

In a large bowl whisk together the flour, salt, and baking powder. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).

Preheat oven to 400 degrees F and place rack in the center of the oven. Line two baking sheets with parchment paper. Shape the dough into 1 inch round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon. Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool. Store in an airtight container, at room temperature, for about 10 - 14 days.

Makes about 4-5 dozen cookies.


My mother used to make these cookies for me when I was a child. I do not like mincemeat but I love these cookies. They are soft, cake-like and taste somewhat like an apple-spice cookie. I don't tell anyone they are mincemeat until after they taste them. After they eat one, they always want more!

1       Cup Shortening

1 1/2 Cup Sugar

3       Eggs

3       Cup Unsifted Flour

1       tsp. Baking Soda

1/2    tsp. Salt

1 1/3 Cup None Such (Borden) Ready to use 

          Mincemeat or (1/2 of 27 oz jar)

Preheat oven to 375 degrees. In a large mixer bowl beat shortening and sugar until fluffy. Add the eggs, beat well. Stir together dry ingredients and gradually add to the shortening mixture. Mix well. Stir in the mince meat. Drop by rounded teaspoonful, 2 inches apart, onto greased baking sheets. Bake for 8 to 10 minutes or until lightly browned. 

*** Note: Do not over bake or they will get too dry. This is a soft, cake-like cookie. Serves: About 6 1/2 dozen small cookies.

                                                            Recipe From: Lorrie B.


2  Cups Sugar

1  Cup Butter

2  Eggs

4  Cups Flour

2  Egg Whites (beaten)

    Colored Sugar and/or Cinnamon Sugar

    Pecans or Walnuts (if desired)

Cream sugar, butter and then add and cream the eggs. Blend in flour and mix well. Chill at least 2 hours. Remove an amount of dough, leaving remainder in the cold until needed. Roll dough very thin and cut into decorative shapes with cookie cutters. Place on ungreased cookie sheets.

With a fork stir egg whites in a small dish. Brush top of cookies with egg white and sprinkle with colored sugar or cinnamon sugar, add nut if desired. Bake at 350 degrees for 8 to 10 minutes. Makes 10 Dozen.

Note: Do not substitute other shortenings for butter.


Delicious soft & chewy date drop cookies with walnuts. Easy to make and quick to eat!

1       Cup Butter

1       tsp. Salt

1       tsp. Vanilla Extract

1 1/2 Cups White Sugar

2       Eggs

3 1/2 Cups Sifted All-Purpose Flour

3/4    tsp. Baking Soda

5       Tbsp. Milk

2       Cups Dates (pitted and chopped)

3/4    Cup Walnuts (chopped)

Preheat oven to 350 degrees F. Combine butter, salt, and vanilla; blend well. Add sugar and cream well. Beat eggs and blend into mixture. Sift flour with soda and add to the creamed mixture, alternately with the milk. Mix thoroughly. Stir in dates and nuts. Drop from teaspoon 2 inches apart, onto ungreased cookie sheets and flatten with glass covered with damp cloth. Bake at 350 degrees for 12 to 15 minutes. Cool and enjoy. Servings: 18

Recipe From: Pamela


   1  Pack Cream Cheese (8 oz)

  2  Heaping Tbsp. Mayonnaise

  1  Can Crab Meat (drained and rinsed)

1/2 tsp. to 1 tsp. Garlic Powder

  1  Tbl. Parsley


      Triscuit (or favorite crackers)

Mix together in a small bowl the first five ingredients until well blended and creamy. Turn into a small oven proof dish. Sprinkle with paprika. Bake in a 350 degree oven for 20 minutes or until hot, bubbly and browned. Serve with crackers. This recipe doubles well. Use garlic powder to your taste. This reheats well in the microwave.

RECIPE FROM: Tracy Nornhold


Quick and easy. Mix 2 cans fruit salad (drained) 15 maraschino cherries (halved) 12 oz. sour cream and 1 bag of miniature marshmallows in a large bowl. Refrigerate for 3 to 4 hours to allow marshmallows to soften and the flavors to mix. Serve.

RECIPE FROM: Karen Harley


1       Lb. Sliced Bacon

2 1/2 Cups Shredded Cheddar Cheese

2       Tbsp. Prepared Mustard

1       Cup Mayonnaise

1       lb. Sliced Pumpernickel Bread

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Preheat oven to broil. In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange bread slices on a cookie sheet.  Spoon mixture onto each slice of bread. Broil for 5 minutes, or until bubbly. Makes 30 slices 

Recipe from: F. Cooley


“Cranberry juice is simmered in a slow cooker with orange zest, cloves, dried cranberries, honey and cinnamon.”

2      Quarts Cranberry Juice

2      Oranges (zested)

14    Whole Cloves

1 1/2 Cups Dried Cranberries

1       tsp. Vanilla Extract

1 1/3 Cups Honey

2       Cinnamon Sticks

Pour cranberry juice into a slow cooker; set on high. To the juice add the zest from the oranges, cloves, cranberries, vanilla extract, honey and cinnamon sticks. Heat, stirring occasionally, until hot and steamy, about 20 minutes. Yields: 16 servings

Recipe From: Ivy Kirchberg