Memories of Christmases past are brought back each year as we start our holiday baking. Who doesn’t reflect and find him or herself smiling? Memories of you and mom or dad, grandmother or grandfather shared time preparing and baking all those traditional cookies to enjoy over the holidays are priceless.

My sister starts her baking by Thanksgiving. She wants to be sure everyone can enjoy their favorites from the very beginning of the holiday season. The top of her refrigerator is stacked with numerous tins containing all kinds of cookies. With so many varieties that can easily be stored or frozen, there’s no need to wait too long before the holiday rush starts.

Janet Yunker shares her Mother-in-Law’s favorite cookie recipe for White Chocolate, Macadamia and Coconut Cookies. She likes to make them ahead of time and freeze them so she can pop them in the oven and have fresh, baked cookies when the grandkids come over.

And William Griffith’s family loves making their Chocolate Rice Krispie Cookies at Christmas. The little ones love getting involved and find it irresistible not to lick those sweet little fingers after dropping the cookies on the cookie sheets. If you have little ones helping out, you know it’s all part of the process.

White Chocolate, Macadamia and Coconut Cookies

1 c. macadamia nuts, halved (or pecans, quartered)

1 c. shredded sweetened coconut (or unsweetened)

1 c. white chocolate chips

1 – 18.5 oz. white (vanilla) cake mix

½ c. oil

½ c. granulated sugar (optional) if you like it real sweet

2 eggs

Measure nuts, coconut and white chocolate chips and set aside.

Mix together cake mix, oil, sugar and eggs.

Mix in measured nuts, coconut and white chocolate chips.

Divide dough onto 3 pieces of plastic wrap. Shape into 3 logs, place into large plastic bag, and freeze.

Remove from freezer and preheat oven to 350 degrees F.

Slice each log into 9 to 12 pieces and place onto parchment lined, non-stick foil lined or Teflon cookie sheets. The cookies spread as they cook, so give them space.

Bake 8 to 10 minutes or until lightly browned. Cool on wire rack.

Makes 36 cookies.

Janet Yunker

Chocolate Rice Krispie Cookies

12 oz. semi-sweet chocolate morsels

6 oz. butterscotch morsels

2 T. peanut butter

4 c. Rice Krispie Cereal

Combine the chocolate and butterscotch morsels with the peanut butter in a large pot. Heat on low until smooth. Remove from stove. Add Rice Krispies and mix until cereal is completely covered. Drop onto cookie sheets by teaspoon or tablespoon, depending on desired size of cookies. Put in freezer until cookies are solid. Keep refrigerated.

William Griffith

Cousin Donna’s ‘S’ Cookies

4 large eggs

1 ½ c. sugar

2 t. vanilla

1 c. butter, melted

½ c. milk

6 c. flour

2 T. baking powder

1 T. lemon juice

2 T. lemon zest

Glaze:

1 ½ c. powdered sugar

¼ c. milk

2 t. vanilla

In a bowl, beat eggs until pale. Add sugar and vanilla, beat until thick. Add melted butter and milk, beat well. Stir flour and baking powder together and mix into egg mixture. Stir in lemon juice and zest. Mix well. Dough will be soft. Wrap and refrigerate 1 hour or overnight.

Preheat oven to 350 degrees. Place dough on floured surface and break off egg size pieces of dough. Roll into a rope. Twist to make an “S”. Bake on greased cookie sheets for 20 minutes.

Cool slightly and dip cookies into frosting. Let dry on a cooling rack.

Jessica Bakule

Easy Sugar Cookie

2 ¾ c. flour

1 t. baking soda

½ t. baking powder

1 c. butter, softened

1 ¾ c. white sugar

1 egg

1 t. vanilla extract

Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda and baking powder. Set aside. In a large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Roll rounded teaspoonfuls of dough into balls and place onto ungreased cookie sheets.

Bake 8 to 10 minutes, (I bake for 11 minutes but it depends on your oven) until golden brown. Let stand on cookie sheet two minutes before removing to cool on wire racks. Enjoy!

Janet Kangas

Graham Cracker Cookies

Graham Crackers – enough to line a cookie sheet

2 sticks of butter, melted

1 c. light brown sugar

1 c. chopped pecans

1 t. vanilla

Put single layer of graham crackers in a jelly roll pan. Combine remaining ingredients. Pour mixture over crackers. Bake at 350 degrees for 10 minutes. Cut into small squares.

Peggy Mushala

Coconut Macaroons

A coconut lover’s delight!

4 medium egg whites (1/2 cup)

¼ cup sugar

1 t. vanilla, coconut or rum extract

½ cup all purpose flour

¼ t. salt

1 cup sugar

2 ½ cups coconut

Preheat oven to 350 degrees.

Have egg whites at room temperature.

Beat egg whites until stiff but not dry, gradually adding ¼ cup sugar. Add coconut and mix until well combined. Fold gently into the beaten egg whites, a little at a time, until all of the flour/sugar mixture is incorporated.

Drop by rounded teaspoons onto a parchment or silicone line baking sheet.

Bake in preheated oven 20 – 25 minutes, or until tops are golden. Remove from oven and cool 2 minutes, and then carefully remove macaroons using a thin spatula. These may be served as is, sprinkled with powdered sugar or drizzled with melted chocolate. If storing, use tempered chocolate or Baker’s Dipping chocolate.

Charlene Lee

Mocha Thumbprints

2 ½ c. all-purpose flour

1 T. freeze-dried coffee crystals

¼ t. salt

1 stick plus 2 tablespoons unsalted butter, softened

1 cup sugar

1 egg

2/3 c. semisweet chocolate chips

2 T. corn syrup

1 T. coffee flavored liqueur (such as Kahlua)

2 t. vanilla extract

Heat oven to 350 degrees. In a large bowl, whisk flour, coffee crystals and salt. Set aside.

In a second bowl, beat together ½ cup of the butter, sugar and egg until smooth, about 2 minutes. Beat in flour mixture until just combined. Knead in bowl if necessary to bring dough together.

Form dough into balls, using about 2 teaspoons each. Place on ungreased baking sheets and make an indentation in the center of each with thumb.

Bake at 350 degrees for 12 minutes until set. Press down indentations if needed. Remove from baking sheets to wire rack and let cool.

In a microwave-safe bowl, add remaining 2 tablespoons butter, chocolate chips and corn syrup. Microwave on HIGH for 1 to 2 minutes; stir until smooth. Stir in liqueur and vanilla. Let cool slightly. Place in a resealable plastic food storage bag and snip off a small corner. Fill indentation of each cookie with chocolate. Let cookies set up at room temperature.

From Family Circle

White Chocolate Cookies

2 1/4 c. all-purpose flour

1 t. baking soda

1 t. salt

1 cup butter, softened (2 sticks)

¾ c. light brown sugar, packed

¾ c. sugar

3 eggs

1 t. vanilla

12 oz. white chocolate, coarsely chopped

¾ c. macadamia nuts, coarsely chopped

1 ¼ c. golden raisins

Heat oven to 350 degrees.

Lightly grease cookie sheets; set aside. In bowl combine and stir dry ingredients to mix; set aside. In bowl of mixer cream butter with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture, gradually, blend well. Stir in chocolate, nuts and raisins. Drop by teaspoons onto prepared cookie sheets. Bake 8 to 10 minutes until golden brown. Makes 6 dozen.

Pat Lyle

Christmas Butter Cookies

½ c. butter or margarine

1 cup sugar

1 egg

¾ t. vanilla

1 ½ cups flour

2 t. baking powder

¼ t. salt

Cream butter and sugar. Add egg and mix well. Add other ingredients, mix well and chill. You may roll them into rolls and slice, or use as cutouts. Sprinkle with sugar or nuts on top and bake 8 to 10 minutes at 375 degrees. This is a very rich cookie.

Esther Trough

Mini Chip Snowball Cookies

1 ½ c. (3 sticks) butter, softened

¾ cup powdered sugar

1 T. vanilla extract

½ t. salt

3 cups all-purpose flour

2 cups (12 oz.) Semi-sweet Chocolate Mini Morsels

½ c. finely chopped nuts

Powdered sugar

Beat butter, sugar, vanilla and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 ¼-inch balls. Place on ungreased baking sheets.

Bake in preheated 375 degree oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Let stand for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes 5 dozen.

Cathy Morris

Chocolate Spritz Cookies

2 c. flour

½ t. salt

½ c. butter or margarine

1 c. sugar

1 egg

2 T. milk

1 t. vanilla

2 squares unsweetened melted chocolate

Sift flour with salt. Cream butter in mixing bowl. Gradually add sugar. Continue creaming until light and fluffy. Add eggs, milk, and vanilla. Beat well. Blend in chocolate. Add sifted dry ingredients gradually, mix well.

Press a small amount of dough at a time into cookie press onto ungreased cookie sheets. Bake 6 to 9 minutes at 350 degrees. Makes 84 cookies.

Sherri Noss

Snickerdoodles

¼ pound butter

¾ c. sugar

1 egg

2 cups flour

1 ½ t. baking powder

½ t. salt

½ cup milk

½ t. vanilla

2 T. sugar mixed with 2 t. cinnamon

Cream butter and sugar with electric beater. Add egg. Alternate adding dry ingredients and milk, starting and ending with flour. Add vanilla. Stir until well-blended. Drop by teaspoons onto cookie sheet. Sprinkle each mound with sugar and cinnamon mixture.

Bake at 400 degrees for 15 minutes or until edges are slightly browned. Makes 50 to 60 cookies.

Deb Little