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Holiday Cookie Recipes


December 19, 2019

Lace Cookies

From: Miriah Kardelis

“I love these cookies because of their chewy, caramelized texture. My grandmother had a similar recipe that she used, that was passed down to everyone. Adding some crushed walnuts will give an extra crunch, or even some melted chocolate drizzled on top adds some extra flare.”


2 cups oats – rolled oats or quick cooking both work

3 Tbsp flour

3/4 cup white sugar

1/2 cup butter

1 egg

1 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp salt


Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or use a silicone baking mat.

Melt butter, then add in sugar and stir to combine. Add in egg, combine again.

Stir in oats, flour, vanilla extract, baking powder, and salt.

Using a teaspoon, drop dough onto cookie sheet. These cookies spread out quite a bit, you don’t want more than six cookies at a time on the cookie sheet.

Bake in oven until edges are golden brown, about eight minutes. The middle of the cookies will harden up once they cool.

Let cookies cool for five minutes before removing from parchment paper.

Oreo Truffle Cookies

From: Laura Dressel

“A friend gave me the recipe one year. Then, as I was reading through some of my cookbooks, I found the same recipe in at least six cookbooks. I like it because it’s easy to put together, sturdy enough to use a small ice cream scoop instead of rolling them, and they make about five dozen cookies.”


1 package Oreo cookies, 3 rows – no double stuffed

1 package (8 oz.) cream cheese – softened

1 package almond bark


Crush cookies in a food processor until fully crushed.

Add crushed cookies to cream cheese. Mix well. Roll into one-inch balls. Put into refrigerator for one hour.

Melt almond bark. Dip cookie balls into melted bark. Place on waxed paper. Put back into the refrigerator to harden. If in a hurry, leave out to harden.

Irish Soda Bread Cookies

From: Maureen Carpenter

“It is a version of the one we enjoyed as a family growing up. My parents came from Ireland and brought their traditions with them. Makes me feel closer to family.”


2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup currants/raisins

1/4 cup butter milk

1 egg

1/4 teaspoon salt

1 teaspoon caraway seed (optional)


Preheat oven to 350 degrees.

Combine dry ingredients in a mixing bowl.  With a pastry blender, cut in butter until mixture resemble coarse meal. Stir in currants.

Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough.

On floured surface, shape dough into ball and knead lightly 5 or 6 times. Roll out dough to 1/4-inch thick and cut into squares and triangles with a knife.

Bake for 12 to 14 minutes until slightly browned.


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