Days 11 and 12 of the 12 Days of Christmas Cookies!

Well, my dear reader, today is the last day of our 12 days of Christmas Cookies. Was really busy yesterday and it was late, very late in the day when I realized I hadn't done my blog! Horrors! So I decided to combine it with today's cookies and have a big blow out.

Going through my mom's recipe box, I found this first cookie. I don't remember ever making it, but I got a chuckle from a note about one ingredient, so I thought I would include it, along with the comment. I am pretty sure this is another of my Grandmother's recipes, due to the fact that it is typed out on an index card.

Fruit Cake Cookies

1/2 lb citron, chopped

1 lb dates, cut crosswise 3 or 4 times

1 lb cherries, chopped

1 lb pineapple, chopped

3 cups flour

4 eggs

6 cups nuts, or less

1/2 lb white raisins

1/2 lb butter

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoons baking soda dissolved in 3 Tablespoons sweet milk

1 fruit juice glass of Brandy or Wine (Mrs. Conder used Brandy) 

Cream butter, sugar, and egg yolks. Sift spices with flour and put 1 cup flour mixture over fruit and nuts. Combine brandy, milk and soda. Add alternately dry and liquid ingredients. Add fruit and nuts to batter. Finally fold in stiffly beaten egg whites. Drop on cookie sheet and bake about 20 minutes at 300*. These cookies keep well and can be baked ahead of the Christmas rush. 

I can just see my Grandmother, sitting in her kitchen with a neighbor sharing recipes at the holidays and making a note such as Mrs. Conder used Brandy on the recipe for future reference. Who was Mrs. Conder? Was she the neighbor she shared recipes with? A relative? A distant family member? Who knows, I surely don't, but I think it adds a bit of history to these cookies. I can imagine with all of the dried fruit this had to be an expensive recipe to make, so was it post WWII? A recipe to celebrate good times returning? Would be interesting to know!

Lacy Swedish Almond Wafers

Cook and stir until smooth: 1 cup butter or margarine, 1/2 cup sugar, 3 Tablespoons flour, 2 Tablespoons milk, 1/8 teaspoon salt. Then add 1/2 cup finely chopped toasted blanched almonds. Drop by level Tablespoons onto lightly greased AND floured cookie sheet, about 4 inches apart. Place only 4 to 6 cookies at one time on a cooky sheet. Bake in 350* oven 6 to 8 minutes, until lightly browned. Cool slightly on baking sheet. Carefully lift with wide spatula and place over broomstick to shape. Cool. If cookies harden before removing from cooky sheet, return to oven for a few seconds to soften. Makes 18 (4 to 5 inch) cookies. Remember to grease and flour cookie sheet each time you bake.

I remember these, and it was not pretty when we made them, because they just broke apart trying to get off the cookie sheet... but they were sure tasty! If they shatter on you, sprinkle over fruit or ice cream! I think since I have a lot more baking experience now then when we first tried them, I might have better luck... maybe even get some of the metal cones to shape them with instead of a broomstick. 

Cheese Kiffles

2 cups sifted flour

1/2 teaspoon salt

1/2 lb butter

1 small carton cottage cheese

Mix together with hands into smooth ball, creamy, not sticky. Divide into 2 pieces--roll in waxed paper--refrigerate overnight.  Roll out like pie dough on floured waxed paper. Cut into 3 1/2 inch squares. Sprinkle with cinnamon. On each square put 1/4 walnut and 1/2 teaspoon Pineapple-Apricot preserves. Fold over into a triangle. Squeeze edges together. Bake at 375* 15 minutes or until brown. Cool. Roll in powdered sugar. 

Pecan Caramel Bars

2/3 cup butter or margarine

1/2 cup packed brown sugar

1 1/2 cup flour

28 Kraft Caramels

1/4 cup water

1/4 cup butter or margarine

2 eggs, beaten

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

1 cup chopped pecans

Cream butter or margarine and sugar until light and fluffy. Add flour; mix well. Press dough onto bottom of a 13x9 inch baking pan. Bake at 375* for 15 minutes. Melt caramels with water and butter in saucepan over low heat; stir occasionally until smooth. Combine eggs, sugar, vanilla and salt. Gradually add caramel sauce; mix well. Stir in pecans. Pour over crust. Continue baking for 15 minutes. Cool, cut into bars. 

Lemon Snowballs

Mix together-- 1/2 cup soft shortening or butter

2/3 cup sugar

2 teaspoons grated lemon rind

1 egg

Stir in--3 Tablespoons strained lemon juice

1 Tablespoons water

Sift and stir in--1 3/4 cups sifted flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cream of tartar

Stir in--1/2 cup finally chopped nuts.

Flour hands and form dough into balls the size of small walnuts. Place 1 inch apart on ungreased cooky sheet. Bake at 350 for 10-15 minutes. Roll immediately in powdered sugar. 

~*~*~*~*~*~*~*~*~*~*~*~*~

Well my friends, that is the last cookie recipe of the 12 days of Christmas Cookies. I really hope that you have enjoyed the cookies and the snippets into my childhood memories. I have certainly have enjoyed sharing them with you! This will be my last post until after Christmas, so I want to take this opportunity to wish each and everyone of you a very Merry Christmas and I will see you after this weekend! 

Be safe, happy baking and happy crafting!!

Karen

Day 10 of the 12 Days of Christmas Cookies!

Wow! Can you believe it?? Only 2 more days of cookie recipes and Christmas is coming quickly behind! 2 more family favorites--one of which is another of my grandmother's recipes for soft sugar cookies, sprinkled with cinnamon sugar. Sooo good!

Soft Sugar Cookies

1/2 cup butter or margarine

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

3 cups sifted flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup sour cream

cinnamon-sugar

Cream butter to consistency of mayonnaise; add sugar gradually, while continuing to cream the butter. Add eggs, one at a time, beating well after each addition. Add vanilla. Beat until light and fluffy. Mix and sift flour, salt, baking powder and soda. add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients. For 3 inch cookies, drop by heaping teaspoons on well greased cookie sheets, well apart. With spatula, flatten into circles about 2 inches in diameter. Sprinkle with cinnamon sugar. Bake in hot oven, 400* for 10 to 12 minutes. Makes about 30 3 inch cookies.

Chocolate Sugar Cookie Variation

Add 2 squares (2oz) unsweetened chocolate, melted and cooled, to creamed mixture. Continue as above.

Here is another wonderful no bake Christmas cookie that is wonderful for last minute 'baking'. I loved rolling these in chopped nuts, colored sugar or decorattes. Sooo festive and wonderfully fudge-y. And yet another reason why Nilla wafers exist!!

Chocolate Nuggets

1. Stir 6 oz package Semi-Sweet Chocolate Chips (1 cup) in a 2 quart bowl over hot (not boiling) water until melted. Take from water.

2. Stir in 3 tablespoons corn syrup and 1 teaspoon vanilla. Stir in gradually 1/2 cup Pet Evaporated Milk, then 1/2 cup powdered sugar; then 2 1/2 cups vanilla wafer crumbs (1/2 pound) and 1 cup finely chopped nuts. Mix well. 

3. Let stand about 30 minutes. Then shape into 1-inch balls and roll in about 3/4 cup chocolate decorattes, colored sugars or finely cut nuts. Chill. Makes about 4 1/2 dozen

Truly, sharing these recipes with you really brings back a lot of memories from when I was young, and helping my mom get ready for Christmas. I remember standing in the kitchen helping her and her telling me stories from when she was young and in order to make cookies, and how to wash and clean as you go, so you don't have a kitchen sink FULL of dishes when you are done with a whole days worth of baking and then having to turn around and make dinner. I really miss my mom and those days.

Well, till tomorrow! Take care, enjoy and happy baking!!

Karen

A weekend of Christmas Cookies!

Greetings dear readers!

Yes, I was bad! I caved to the holiday rush and I missed both Friday and Saturday's cookies, so I have decided to have a extravaganza of cookies today... count them 6!!! Recipes and for baring with me, a couple of candy recipes! I also have to share with you the absolutely DARLING ornaments that I got in the PAFA swap! My partner Barb, from Heartstrokes, sent me two adorable ornaments--a painted snowman and a big jingle bell! I love them so much and truth be told, I have always wanted one of those big bells!

 

Aren't they cute??? so they are happily joining all my other ornies on our tree and will have a special place there! Thank you again sooo much Barb!! Thank you thank you thank you!!!! for being my swap partner--it was wonderful getting to know you!!

On to cookies and other goodies!

Coconut Balls

1 cup butter or margarine, softened

1/4 cup sifted confectioners' sugar

2 teaspoons vanilla 

1 Tablespoon water

2 cups sifted enriched flour

1 cup chopped pecans

Thoroughly cream butter, sugar, and vanilla. Stir in water. Add the flour and mix well. Stir in nuts. Shape in 1-inch balls. Bake 1 inch apart on ungreased cooky sheet at 300* about 20 minutes, or till firm to touch. Cool thoroughly before removing from pan. Dip cookies in Confectioners' Frosting and roll in tinted coconut. Makes 4 dozen.

Confectioners' Frosting

Add enough light cream to 2 cups sifted confectioners' sugar to make of spreading consistency (or less cream to make of piping consistency). Add dash of salt and 1 teaspoon vanilla. 

These cookies I believe are from my paternal Grandmother, since they are typed on an index card, and hers always were! These sound sooo yummy! I can just see them, nestled on one of the tiered display dishes all prim and proper with light green and pale pink tinted coconut... hmmm I think I may have to whip up a batch before Christmas myself!!

Another family favorite--Russian Teacakes... I know these are known by many names, but they all mean yummy in my book! We would make snowdrifts of these--or at least it seemed that we did--and grab them off the hot cookie sheets and into brown paper lunch sacks full of confectioners sugar they would go! Then when they would cool, be re rolled so they are lovely and white, and no finger prints! 

Russian Teacakes

1 cup butter or margarine

1/2 sifted confectioners' sugar

1 teaspoon vanilla

2 1/4 cups flour

1/4 teaspoon salt

3/4 cup finely chopped walnuts

Mix butter, sugar, and vanilla thoroughly. Sift together flour and salt; blend in. Mix in nuts. Chill dough. Heat oven to 400* (medium hot). Roll the dough into 1-inch balls. Place on ungreased baking sheet. (Cookies do not spread). Bake 10 to 12 minutes or until set but not brown. While still warm, roll in confectioners. sugar. Cool. Roll in sugar again. Makes about 4 dozen 1 inch cookies. 

Here is another yummy one, and one just perfect for those stressful pre Christmas shopping days! Bourbon Balls! yummy and need to be made before Christmas so they can ferment for a while.. and be sure to make extras for 'testing' to make sure they are ready for the cookie trays!! These are also why Nilla wafers exist! 

Bourbon Balls

2 1/2 cups or 1 12 oz package finely crushed vanilla wafers

1 cup powdered sugar

1 cup chopped walnuts

2 Tablespoons cocoa powder

1/3 cup bourbon

3 Tablespoons corn syrup 

Combine all ingredients thoroughly. With hands, roll mixture into 1 inch balls and then into granulated sugar. Makes 36. 

Quick, simple and oh so good. Also, a great way to work out stress, with crushing the vanilla wafers. We always found a ziplock to be a good bag to use and a rolling pin when crushing the wafers. Much easier than crushing by hand. 

So, 3 cookie recipes, so I think 3 candied nut recipes to go with! 

Candy Coated Nuts

Butter sides of heavy 1 quart saucepan. In pot mix 1 cup brown sugar, 1/2 cup granulated sugar, 1/2 cup sour cream. Stir until sugars melt. Cook to soft ball stage. (236*) 

Add 1 teaspoon vanilla, heat until mixture begins to thicken. Add 2 1/2 cups walnuts, pecan halves or filberts, stir until well coated. Turn out on a greased platter or cooky sheet; separate at once into individual pieces. 

Makes 1 pound

Sugared Walnuts

Heat 2 1/2 cups walnut halves (or filberts) on 370* for 5 minutes, stirring once. Butter sides of heavy 2 quart saucepan. In pot combine 1 cup sugar, 1/2 cup water, 1 teaspoon cinnamon, 1/2 teaspoons salt, dash of cloves and nutmeg. heat and stir until sugar disolves and mixture boils cook without stirring to soft ball stage (236*). Remove from heat. Beat by hand 1 minute or until mixture just begins to get creamy. Add 1 1/2 teaspoon vanilla and the warm nuts. Stir until nuts are well coated and mixture becomes creamy. Turn out on buttered platter or cookie sheet. Separate at once using 2 spoons or forks. Makes about 1 pound of crunchy sugared walnuts. 

Crystallized Nuts

1 1/4 cup golden brown sugar, packed

1/4 cup cream

1 tablespoon butter or margarine

1/2 teaspoon cinnamon

1/8 teaspoon salt

1 teaspoon vanilla

2 cups whole walnut halves or almonds

Combine sugar, cream, butter, cinnamon and salt in a 2 quart saucepan. Mix well. Bring to a boil over medium heat. Cook to firm ball stage, stirring constantly. Remove from heat and add vanilla and nuts. Continue stirring until candy coats nuts. Spread on greased cookie sheet to cool. Makes about 1 1/4 pounds. 

Can you believe that Christmas is a week from today?? EKK!! Where has the year gone... I just don't know! I wish I had more time--but I really do love this time of year. Tree is all decorated, house too, and I am going to finish up my shopping and wrapping here on Monday or Tuesday, and then sit back and enjoy! Just 3 days of cookies left and I am already contemplating next year-the 12 days of holiday breads perhaps??  I am a baker by trade so we shall see--anything is possible! If anyone has a hint or thought about next year, just let me know!! Well, till tomorrow! Well--I guess I ended up with 3 cookies and 3 candied nuts! What fun!

And lest I forget! I have everything in my Etsy store on sale for 20% off! Just use the coupon code ELVES20 when you check out---also, the items I have at the Olde Primitive Peddlers are also 20% off! Get them before they are gone!

Be safe, happy crafting and even happier baking!! 

Karen

Day 6 of the 12 Days of Christmas Cookies

WOW... I can not believe we are have half way through the 12 days of Christmas Cookies! Here are a couple more favorites--Coconut Snowballs (yum!) and Swedish Nuts (kk we are all a bit crazy!)

Coconut Snowballs

1 cup softened butter or margarine

Granulated sugar

2 egg

1 teaspoon vanila extract

5 cups sifted flour

1 teaspoon soda

2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup sour cream

1 cup flaked coconut

colored sugar

Cream butter and 2 cups granulated sugar until light. Add eggs and vanilla and beat well. Add sifted dry ingredients, sour cream and coconut; mix well. Chill several hours. Shape in 1-inch balls and sprinkle with colored sugar. Put on cooky sheets (ungreased) and bake in moderate oven (375*) about 10 minutes. Make about 6 dozen.

Swedish Nuts

1/2 lb (1 1/2) cups blanched almonds

1/2lb (2 cups) walnut halves

1 cup sugar

dash salt

2 stiff beaten egg whites

1/2 cup butter or margerine

Toast almonds and walnuts in a slow oven (325*) until light brown. Fold sugar and salt into egg whites. Beat until stiff peaks form. Fold nuts into meringue. Melt butter in a jelly roll pan (15 1/2" x 10 1/2") spread nut mixture over butter. Bake in slow oven (325*) about 30 minutes, stirring every 10 minutes, or until nuts are coated with a brown covering and no butter remains in the pan. Cool; makes about 4 cups. **This is another yummy one that bears making more than one batch! very addicting**

I hope everyone is enjoying these recipes! They are really yummy, and like one commenter said, you can NEVER have too many cookie recipes! Enjoy these and I will be back tomorrow with more! And earlier too!! 

Be safe, happy crafting and yummy baking!
Karen

Day 5 of the 12 days of Christmas Cookies!!

Hello again dear reader! Today I rummaged thru the recipe box again and found some more family favorites! This one was one of my very favorites! Dainty Date Squares! Light, airy, and oh so truly dainty! My grandmother would store them in coffee tins and they would take on the slightest flavor of coffee and I always felt so grown up when I was able to have them. Made me feel like I needed a doily on  my plate and I should be wearing white gloves!

Dainty Date Squares

1/2 cup sifted all purpose flour

1/2 teaspoon double action baking powder

1/4 teaspoon salt

1/2 cup shortening

1/2 cup sugar

1 egg, beaten

1 cup chopped pitted dates

1/4 cup chopped walnuts

Confectioners sugar

Sift flour, measure, and re sift 3 times with baking powder and salt. Cream the shortening and sugar together, add beaten egg and beat well. Add flour mixture in 3 portions, mixing well after each addition. Stir in chopped dates and walnuts. Turn mixture into a greased 8 inch square baking pan. Bake in a slow moderate oven (325*) for about 50 minutes. Cool, then cut into 1 inch squares and roll in confectioners sugar. Makes about 64 dainty squares

I am going to have to make this a short post tonight as we have a broken heart in the house! I will write more tomorrow--have a wonderful night and happy baking!!

Karen

Day 4 of the 12 Days of Christmas Cookies!

Hello dear readers! Had a oh my goodness moment--nearly forgot to post the cookies for today! These are my dad 's favorite from when he was a kid--

Raisin Surprises (Filled Cookies)

3 cups sifted flour

3 teaspoons baking powder

1/ 2 teaspoon salt

2/3 cup butter
1 cup sifted brown sugar

1 egg, well beaten

1 tsp vanilla

1/3 cup milk

Sift flour once, measure; add baking powder and salt, and sift again. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add eggs and vanilla; then add flour alternately with milk, a small amount at a time. Beat after each addition until smooth.  Chill until firm enough to toll. Roll 1/4 inch thick on a slightly floured board. Cut with 2 1/2 inch cooky cutter. Place 1 teaspoon Raisin filling on a circle and place another circle on top, pressing edges together. Bake in a hot oven (425*) 6-8 minutes. Makes 4 dozen cookies. 

Raisin Filling

3 cups raisins, chopped

2/3 cup sugar

2/3 cup boiling water

1 Tablespoon lemon juice

1Tablespoon butter

Cook raisins, sugar and water 6 to 8 minutes or until thick, stirring constantly. Remove from fire (tells you how old this recipe is!!); add lemon juice and butter. 

Figs or dates may be substituted for raisins. 

Dad said these are cookies that his mom would make every year for him. I think I may have to give them a whirl myself! LOL Going thru my mom's recipe box, I always know which recipes came from my paternal Grandmother--they are all on unlined index cards and typed! I don't think I could ever part with this recipe in particular, just for that reason! 

Another one of Dad's favorites, also typed on a plain index card! are holly hermits. I remember my mom and I making a special batch just for him every year! I just realized, by doing this everyday, I am getting to share my Christmas memories with all of you! And that makes me very happy, and in a way, makes you part of my family as well, specially if you end up using one or more! of these recipes!!

Holly Hermits

1/2 cup shortening (although I am sure you could sub butter--or even lard??)

1 cup brown sugar

1 egg

2 Tablespoons water

1 1/2 cups sifted enriched flour

1/2 teaspoon soda (baking)

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

3/4 cup chopped mixed candied fruits and peels

1/2 cup seedless raisins, dark or light

1/2 cup broken walnuts

Cream together shortening and brown sugar. Add egg and water; beat well. Sift together dry ingredients; stir into creamed mixture. Stir in fruits and peels, raisins and nuts. Drop from teaspoons 2 inches apart on lightly greased cooky sheet. Bake in moderate oven (375*) about 10 minutes. Cool slightly before removing from pan. Makes about 3 1/2 dozen.

These are today's cookies and memories. Enjoy and I will be back tomorrow earlier, I promise!! And have a wonderful time baking and creating your own memories for tomorrow!

Till then, 

Karen

Day 3 of the 12 days of Christmas Cookies

Hello again dear readers! I am glad that you are enjoying all the cookie recipes I am sharing with you! Here is another family favorite--Brownie Drops! These are some of the best cookies ever! Be prepared to make more than one batch and to be asked for the recipe!! These are rich and fudgie on the bottom and crackled on the top like a meringue. These are a bit spendy to make, which is why they are a special holiday treat.

Brownie Drops

2 bars Bakers German Sweet Chocolate

1 Tablespoon butter

2 eggs

3/4 cup sugar

1/4 cup UNsifted all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/2 teaspoon vanilla 

3/4 cup finely chopped pecans

Melt chocolate and butter over hot water. Stir. Cool. Beat eggs until foamy; then add sugar, 2 Tablespoons at a time, beat until thickened (5 minutes on an electric mixer). Blend in chocolate. Add flour, baking powder, salt and cinnamon; blend. Stir in vanilla and nuts. Drop by teaspoon onto greased baking sheet. Bake in a moderate oven (350*) until cookies feel 'set' when very lightly touched--about 8-10 minutes. Makes about 36 cookies. 

These are sooo yummy and you must have a big glass of cold milk with them!

And here is a bonus candy recipe. These were one of my maternal Grandmother's yearly treats, and again one of my favorites! If you like Almond Joys, you will love these!! Also, very addicting! And be sure to store in the fridge after making as well. We used to use a large Tupperware canister (yellow one! oh so 70's!!) to store these in in the extra fridge in the garage. 

Chocolate-Coconut Balls 

candy

2 boxes powdered sugar

2 sticks margarine or butter

1 large package coconut

1 cup chopped walnuts

1 can Eagle Brand sweetened condensed milk

Mix all above with hands. Roll into small balls and chill in refrigerator. Mix 1 large package chocolate chips and 1/2 block paraffin in double boiler. Dip chilled balls into chocolate mixture and put on waxed paper. Makes about 100 balls. 

To help with the dipping, you could use a bamboo skewer or one of those curly que dipper thingys (oh so professional!) but my grandmother had a crochet hook that she would use for dipping these. In they would go, swirl around and pop! out onto the waxed paper lined cookie sheets!

I really enjoy sharing all these recipes with you! And I hope you try them and that they become family favorites of yours too! This is also an attempt to save these recipes, that they just don't disappear and are gone someday. Mayhap they will allow you to slow down a bit this crazy holiday season and make a batch or two with a loved one and share a memory of a past holiday. 

Till tomorrow---be safe, happy crafting and even happier baking!!

Karen

Day 2 of the 12 days of Christmas Cookies!

Howdy Howdy!

Here is the second recipe in my 12 days of Christmas Cookies! These are another one of my favorites! I always waited for Christmas to come so we could make them, and I was always trying to sneak tastes of the batter! LOL You know, QA!

Date-Orange Balls

1/2 cup (1 stick) butter

3/4 cup sugar

2 eggs, beaten

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

1 cup chopped dates (use real dates, not the ones like come in the trail mixes)

1 Tablespoon grated orange rind

powdered sugar

Cream butter and sugar together. Beat in eggs. Sift dry ingredients together and add gradually to the creamed mixture. Fold in the dates and orange rind. Chill for at least one hour. Flour hands, break off small pieces of dough, roll into balls and place on greased baking sheet. Bake in preheated oven (375*) for 10-15 minutes. Toss hot cookies in a lunch sack with powdered sugar. Cool on rack. Makes about 45 cookies. 

 I truly loved these cookies... course, all of them are my favorites from childhood. In the house I grew up in, we had a huge counter in our kitchen that Mom and I would use to cut patterns out on, and wrap presents too! but when Christmas came around, it was the cookie baking station! Out would come the old Sunbeam mixer from the pantry, the bowls and measuring cups and spoons... the flour and sugar canisters would appear.... The recipe box would be consulted, cookie recipes would be chosen and the cookies would begin to be baked! Often, we would cover the dining room table with opened paper grocery sacks to cool extra cookies on, once the cooling racks were covered in the kitchen. Mom and I would do our major baking over 2 days, getting up around 6 am and going all day for about 2 days running. Always smelled so good in the house... 

I remember one Christmas, during the sugar shortage in the 70's, Mom and I tearing sugar packets to make our cookies. Dad was a banker at the time and one of his accounts had been a restaurant that closed and we were allowed to go in an help ourselves to things in the pantry and larder before it went on auction. Dad got a couple, maybe 3? boxes of sugar packets and #10 cans of cocktail sauce and some other things, but I remember the sugar packets best. Gold and white Domino sugar packets, hundreds of them. LOL. 

Well, I will be back tomorrow with more cookie recipes and possibly a candy recipe as well! Take care, happy baking and happy crafting!!!

Karen

Well the time has come...

To announce the winner of the Holiday Star Giveaway!!

But first, after talking about all the Christmas cookies my mom and I used to do, I thought I would do a quick and dirty 12 days of Christmas Cookies (and maybe some candy too) posts over the next 12 days! So.. here is the first recipe!

Kokas-Havrenkakor

(Swedish Coconut Oatmeal Cookies)

These were my Grandfather's favorites and we always made sure to make a batch!

1 Cup Shredded Coconut

1/2 cup butter or margerine

1 Cup packed brown sugar

1 egg, beaten

1Tablespoon vanilla extract

1 Cup quick cooking rolled oats

1/2 cup chopped nuts

Put coconut in a shallow pan and toast in a slow oven (325*F) until delicately browned. Stir occasionally. Cool and crush with a rolling pin. Cream butter. Add sugar and cream together thoroughly. Add egg and vanilla and beat until light and fluffy. Add oats, nuts and coconut. Drop by teaspoonfuls onto greased cooky sheet. Flatten with the bottom of a small glass dipped in flour. Bake in moderate oven (375*) 6-8 minutes. Makes about 4 dozen.

Be sure to check back tomorrow to see which recipe I post!

Ok... onto the winner... and the winner is... oh and I did add up all the entries, and checked on everyone and then counted up all the entries (88 total!!!--wow) and then I went to Random.org and entered the numbers and the WINNER IS.... Jodi of Crafts by Jodi!!! Congratulations for winning my first giveaway!!!

I want to personally thank everyone who entered my Giveaway and has joined my blog and followed along! Keep a weather eye (ala Jack Sparrow) on my blog for my next giveaway, which I am planning on in January of 2012! 

Happy crafting, happy baking and may each and everyone of you have a Blessed Merry Christmas!!

Karen

Today's the day!!

Hello dear readers!

Today is the last day to enter my Holiday Stars giveaway!! I will be picking the winner this weekend, so make sure you get your entries all in by midnight tonight! I am soo excited to find out who the winner will be!

As this year is drawing to a close, and Christmas is just 2 weeks (eek!) away, I am adding a few last minute gift ideas to my Etsy store and my goal this weekend is to FINALLY get my selling blog live! Don't forget my items at  Old Primitive Peddlers either! For those who haven't taken a peek yet, I have ticking and button stars, which are somewhat similar to my giveaways stars, but without a cutter quilt star,  an angel of my own design and a LOVELY (if I do say so myself!!) Primitive Black St. Nick who would be stunning sitting in an antique rocker!

We finally got our tree decorated last night and it is just beautiful! Having it up really makes the holiday real, you know?  Now to get some baking done! When I was growing up, my mom and I would bake so many different cookies, and the UPS guy always got samples and then we would make up trays and give them to friends... it was always so much fun!

Well, back to work and I think I will share my favorite cookies when I announce who the winner is!!!  Till then....

Be safe, happy crafting and MERRY CHRISTMAS!!!!

Karen

Sale at Buttons in the Attic

Hello dear readers!

Just wanted you to all know that there is a sale going on at my Etsy store--just enter 'XMAS11' in the coupon code section of the check out page and you will receive 10% off any order placed between 12/3 and 12/10!! Check back on the 11th to find out what's next!

Merry Christmas!!

Karen

NOW Live at Olde Primitive Peddlers!

YES!! I am finally 'Live' at Olde Primitive Peddlers! I am sooo thrilled to be their newest artisan! I ended up having 3 of the 4 items ready to go that I mentioned the other day--the ticking stars, the extreme prim angel and my BEAUTIFUL Prim St. Nick! Let me share with you what I have showcased at OPP--

Fun and quirky and kinda odd are my Vintage Button Stars. They are similar to my cutter quilt stars, but I wanted to do something different with them after I had stitched them up! I rummaged thru my yummy collection of vintage buttons and picked out my favorites, that were then stitched to the stars. Then I added a rusty safety pin to one, with a small rusty bell, 3 rusty bells to another, and a larger, single bell to the third! Also is the grouping are 2 muslin stars that I painted a few different shades of yellow, looking for the right 'mustard' shade and then they were sanded, stained, and rubbed with cinnamon.  I think they would be fun scattered about, in bowls of fixings, on a shelf, with other pillows, even tucked into the branches of your Christmas tree!!

Also at OPP is one of my extreme primitive angels. She is long of limb and short of body and rather slender. My husband likes to call them Twiggers because they are so stretched out and thin. She is best displayed hanging, rather than sitting, as it shows her legs off and she does have a rather difficult time sitting. Lovely on your wall or hanging on your tree, is where she is happiest. She also sports a wire wrapped grapevine wreath, with 3 rusty bells to help you ring in the season! She has french knots scattered across her crown and has wings made from cotton batting. She is featureless, much like the dolls of old. Her clothing is also stitched in various shades of brown floss--which, to me, brings to mind the Mammas on the plains, making do with what they had on hand to make their family's Christmas festive and bright.

Lastly, but certainly not least, is my Primitive Black St. Nick. He is ABSOLUTELY GORGEOUS if  I do say so myself. I am completely tickled with how lovely he turned out. He is 30" tall, made of muslin, stuffed with poly fil and rags, painted black, sanded, stained with my tea stain and rubbed with cinnamon. St. Nick's features are pinch stitched--eyebrows, nose and mouth, with hand stitched eyes, and a raw lambs wool beard that was needlefelted on. He is dressed in a coat made of plaid homespun, and trimmed in onasburg. His hood is made of green checked homespun, also trimmed in onasburg and his trousers are of black and gold flannel. His coat is finished off with 6 rusty safety pins with 6 rusty bells, and slung over his shoulder is a sack--with prim crows and candy canes! He would be perfect either hung on the wall or sitting in a special place--perhaps an antique child's rocker??  By the by, St Nick is made from a pattern by Threadbare Primitives--love her work!

Be sure to stop by  The Olde Primitive Peddlers and check out my wonderful goodies. Now these are only available at OPP--you can't get them  anywhere else!

Off and crafting again my friends! Stay tuned for more wonderful goodies as Christmas comes closer! Be safe and as always, Happy Crafting!!!


Karen