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Roll out cookie dough to an even thickness so that all the cookies bake in the same amount of time.
Lightly four the edge of your cookie cutters so the dough won't stick to the cutter
If using a cookie scoop, spray it lightly with cooking spray so the dough will release easily.
Be sure to remove your butter from the fridge about 30 minutes before ready to cream it, so it will be just slightly soft, but not too soft or your cookies will spread during baking.
Remove eggs from the fridge about 30 minutes before starting to make your cookie dough.  For best results, they should be room temperature. 
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Granny’s Taste of Christmas is a wonderful cookbook that will take you back to your Grandmother’s house at Christmastime. As you read the recipes, you can smell the gingerbread and cinnamon sugar cookies.

(Well, almost!)

It’s a perfect gift for that hard-to-buy person on your list, a cookbook collector or even a beginning cook!


There are 293 recipes from several generations of our family, (some even “secret” recipes!), a complete list of Kitchen Arithmetic and Measurements and 12 delicious treat ideas to take to shut-ins.

Plan a Cookie Exchange with your friends, choosing from 43 cookie selections and directions for your party. Make a Christmas Stollen (German holiday fruit bread), Apple Strudel, Christmas Breakfast Sopaipillas (little Mexican fried dough) or an Amish Friendship Bread complete with starter recipe.  There’s even a secret brownie recipe from a former popular bakery in Thomasville, Georgia.

Cute granny drawings, stories and even old fashioned Christmas Carols, complete with music for family “sing-a-longs”, make this a great gift for anyone on your list

You can even order on-line by clicking “Cookbooks” on the left side of this screen.

1950’s Icebox Fruitcake

Almost like candy! Keeps all during the holidays.


1  16-oz. pkg. mini marshmallows

1  5-oz. can evaporated milk

1  14.4-oz. graham crackers

1  6-oz. bottle red maraschino cherries, cut up

1  6-oz. bottle green maraschino cherries, cut up

1  7-oz. pkg, flaked coconut

1  quart pecan halves


Melt marshmallows in evaporated milk in a saucepan, stirring constantly till smooth.  Crush entire box of graham crackers and in a very large bowl mix the cracker crumbs and melted marshmallows together.  Add cherries, coconut and pecans. Mix thoroughly with hand and pat firmly in a well buttered 10-inch tube pan. Chill thoroughly. Turn out onto a cake plate. To serve, cut in thin  slices because it’s very rich. Wrap tightly and refrigerate between servings.  



Smoky Cheeseball

My family requests this every Christmas.


2  8-oz. pkg. cream cheese, softened

1  8-oz. pkg. smoky cheddar cheese, shredded

½  cup butter, softened

2  Tbsp. milk

2  tsp. A-1 steak sauce

1  cup finely chopped pecans


Combine all ingredients, except pecans, in a food processor or mixer and beat until fluffy. Chill slightly and shape into one very large ball or 2 medium size balls. Roll in chopped pecans, coating well.

Note: if you can’t find smoky cheddar, use regular cheddar and add 2 or 3 drops of liquid smoke.





Pecan Tassies

Bourbon Balls

Sugar Cookies

Cinnamon Stars

Gingerbread Men

Fruitcake Cookies

Melting Moments

Shortbread Cookies

Have a Wonderful Christmas !
Recipe Archives
December, 2013