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Chocolate Chip Cookies  –  I posted this recipe earlier!


The Gingerbread was baked in a mini bundt pan that makes 12 servings.  Don’t overfill the pan cavity or your tiny bundts will be lopsided or wobbly when you sit them upright.  You should have enough batter to make about 18 minis.  I Glazed the mini bundts in a lemon glaze.


Lemon Glaze  –

Whisk 2 cups of powdered sugar and the juice of three lemons (a little at a time) until thick and white.  Dunk each bundt into the mixture.  I made mine in a large soup mug instead of a mixing bowl so the glaze would have a little more depth for dunking.


Oreo Truffles  

Pulverize a bag of oreo cookies in the food processor.  Mix the crumbs with one, 8 oz. package of cream cheese and blend well.  Roll into balls.  Stick the balls in the freezer for about half an hour and dip in chocolate or almond bark.  I used white chocolate because Oreo’s are, well, already soooooooooo chocolatey.   Sounds too good to be true … but, if you like Oreos, I bet you end up making them twice.

Since I was shipping mine, I skipped the cream cheese and used an 8 oz. jar of marshmallow cream and two tablespoons of vegetable oil … not as good as the cream cheese variety, but still darn addictive!



  • 2 1/2 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 16 tablespoons unsalted butter, cut into 16 pieces at room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese – room temperature

In the bowl of a stand mixer,  mix flour, sugar, and salt until combined.  With the mixer running, add butter 1 piece at a time until the mixture looks crumbly and slightly wet, about 1 minute longer.  Add the vanilla and cream cheese and mix on low until the dough froms large clumps (about 30 seconds)

Knead the dough for a couple of minutes and split into two parts.  flatten adn wrap each section in plastic wrap and put in fridge for at least 30 minutes.

Let the dough warm up for about five minutes and then roll it out between two sheets of parchment paper or on a floured surface.  Cut into shapes and bake at 375 degrees on the center rack for about 10 minutes.  Rotate the pan if you see that one side is getting done more quickly.  You can reroll the scraps once.

Cool on wire racks and then decorate!  I used Royal Icing  and some basic sprinkles you can get at your local craft store.

Using Royal Icing:

Prepare the icing according to Martha’s recipe (above).  Add the water slowly because the sugar takes it on more quickly than you might think (or than it looks like it is).  You want the icing to be on the thick side to outline, but not as thick as buttercream.  I saw Collette Peters on television once making gingerbread men and she gave the best advice for Royal Icing.  She said t0 be sure to (1) beat it on medium/low – don’t whip it and (2) for flooding – when the icing drops back onto itself, drizzling off of a spoon, it should take about 10 seconds – that is how you know the consistency is right.  I count it out every single time.

With a piping bag and a #3 Wilton round tip, outline the shape of your cookie.

Spoon some of the icing into a bowl and add a little water and stir.  Using the “count to ten” method, hold the spoon up and drizzle some back into the bowl.  When the surface is smooth at ten seconds, you are ready to flood.

These will need to dry for about 12 hours, depending on the temperature and humidity inside your work area.

When the surface of each cookie is set up, you can decorate.

The snowflake pattern is so simple and looks so elegant.  Using the thicker icing (that you used for outlining), draw three intersecting lines (an X with a line down the middle).  You can go back and squeeze little dots onto the lines or make a ‘V’ shape over each line that points outward.  A little sparkling sugar will make them ZING!

Practice a few times on a dinner plate, if you aren’t sure.  I promise you will master it in no time!


Lemon Wafer Cookies with Cream Filling  – 

  • 1 cup unsalted butter – room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Grated zest and juice of one large lemon
  • 2 cups cake flour
  • 1/2 teaspoon of salt

Preheat the oven to 350 degrees.  Grease two cookie sheets or line with Silpat or parchment.

Beat the butter and sugar with an electric mixer until light and fluffy.  Beat in the egg until it is combined.  Add the vanilla.  Add the lemon juice and zest.

Stir in the flour and salt.  Mix until just combined.

Drop by teaspoonfuls about 2 inches apart on the cookie sheet.

Bake for about 8 minues or until the edges are light brown.

Cool for a few minutes on cookie sheet before removing to wire rack to cool

Cream Filling:

Mix 3 tablespoons of room temperature butter and 1 1/2 cup of powdered sugar until well blended.  Add zest of one large lemon and about a teaspoon of the juice.  Put in the fridge until it thickens a bit, but is still spreadable.

Spread to edges of a wafer and then place another on top.  Give it a squeeze until just a tad oozes out between the cookies.  Roll the edge of the cookie in sparkling sugar.

I used butter-flavor shortening in my cream for shipping purposes.

Rice Krispy Cutouts

Butter a 9×13 pan or a cookie sheet (depending on the thickness you want)

Melt 3 tablespoons of butter over low heat.  Add 1 bag (10 oz) of marshmallows (about 40) and stir until melted.  Add a teaspoon of vanilla and stir.  Remove from heat.  Add 6 cups of krispy rice cereal and stir until coated.  Press into prepared pan and let cool for about one hour.  Using a cookie cutter, cut out desired shape.

I used a star-shaped cutter, dipped mine in white chocolate (on both sides) and decorated them with the snowflake design.

** I also pushed a lollipop stick into the stars.  This is for presentation only – I really like the way they look when they are tied with a pretty ribbon!

5 Comments leave one →
  1. December 10, 2009 7:19 pm

    Thanks so much for the recipes. LOVE the snowflake ones – they’re so beautiful!!

  2. Kirstin permalink
    December 16, 2009 2:58 pm

    OMG! I mad the Lemon Wafer cookies 2 days ago, iced/filled them yesterday and they were DE-LISH! So light and tart, but not quite light enough. Suggestion: instead of teaspoon size, try nickle sized balls. The smaller they are the more you can eat, right? And they are filling since it’s a double cookie. I also lightly sifted confectioner’s suger on them because I couldn’t find the sparkling sugar shown in the photo. It works.
    Thank you so much for the recipe. I’ll try another one next week!

  3. December 25, 2009 5:05 am

    Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!


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