We are so lucky at this time of year! Kathy makes tray after tray after tray of Christmas cookies – she likes to give out gifts of cookies to the neighbors. Kathy is Greg’s mom and also our Mrs Fixit who handles all our restorations. Of course, she can’t stand the idea of her family not being able to eat as many cookies as humanly possible.
Kathy makes sugar cookies, oatmeal raisin, peanut butter blossoms, magic cookie bars, gingerbread, the Christmas cookies list goes on and on. However, Greg’s dad John and I agree on our favorite cookie – the white chocolate peanut butter sandwiches. In case you have never tried this scrumptious treat, here is Kathy’s recipe.
White Chocolate Peanut Butter Sandwiches
Decide how many cookies you want to make – you’ll need twice that number of Ritz crackers. Spread peanut butter on half the Ritz crackers and use the other half as sandwich tops. Melt white chocolate in a double boiler. Carefully dip each peanut butter sandwich into the melted chocolate until it is coated, then set on wax paper and top with a pecan. Allow to dry. (Hide them from the family until you want to serve them as they tend to disappear quickly.)
Greg’s favorite Christmas cookies are Magic Cookie Bars. These are also pretty darn good, especially if you like coconut.
Kathy’s Magic Cookie Bars
1/2 cup margarine or butter
1 1/2 cups Graham cracker crumbs
1 can sweetened condensed milk
6 oz. semi-sweet chocolate chips
1 1/2 cup flaked coconut
1 cup chopped nuts
Preheat the oven to 350 degrees (325 degrees for a glass dish). Melt the margarine in the oven in a 13 x 9 inch baking pan. Sprinkle Graham crumbs over the margarine. Pour the condensed milk evenly over the crumbs and then top evenly with remaining ingredients. Press down firmly and bake for 25 to 30 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store the cookie bars loosely covered at room temperature.
However, Kathy doesn’t stop at just Christmas cookies. She also makes fruit cakes and my favorite, Franklin Nut Cake. Greg’s sister Laura and I agree that Franklin Nut Cake is fantastic for breakfast with a steaming cup of coffee – especially if you want to curl up with a good book while you nibble and sip. Franklin Nut Cake is actually a very old family recipe, handed down from Kathy’s mother, Margaret.
Margaret’s Franklin Nut Cake
1 lb. butter
2 cups sugar
4 cups of flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 lb. chopped candied cherries (red and green)
1/2 lb. chopped candied pineapple
1 lb. chopped pecans
2 teaspoons vanilla
NOTE: Save a few whole cherries and pecan halves to decorate the top of the cake.
Cream the butter and sugar, then add the beaten eggs. Add 3 cups of the flour sifted with the baking powder and salt. Mix remaining cup of flour with chopped cherries, pineapple, and nuts. Stir into batter and then add vanilla. Pour into a tube pan that has been heavily greased and floured. Decorate with saved cherries and nuts. Bake in a preheated oven at 250 degrees for 3 hours. Let the cake cool in the pan.
This cake is really rich, moist, and tasty! Even people who don’t like fruit cake love this. John is a case in point.
If you try these Christmas cookies and cake recipes, we’d love to know if you enjoy them! Tell us in the comments box below… or share your own Christmas cookies recipes.
Aimee owns EuroLuxAntiques.com with her best friend, Greg. Aimee sources amazing antique furniture, vintage lighting, & high-quality reproduction furniture to help her customers decorate their homes in a unique way. She loves her 8 (you read that right) fuzzy children and is renovating a 1920s bungalow in South Carolina. Connect with Aimee on Google+ or you can sign up here to receive this blog in your inbox.