The Most Wonderful Time of The Year by Krista Dietrich

It’s that time of the year again…the hustle and bustle between shopping for gifts, sending out holiday cards and going to holiday parties galore.  In the middle of all of this craziness we call “The Most Wonderful Time of The Year” (odd name for such a stressful time!), we’re expected to find an original cookie recipe for either a cookie swap or just to have at home for when guests drop in for a holiday get together. 

When digging around for the perfect cookie recipe, there are a few things I like to keep in mind: it must be easy to make, it must impress guests (both presentation and taste wise) and it must have ingredients I typically have on hand this time of year…talk about a challenge!  Luckily, The Junior League of Tampa Cookbook Collection hosts a variety of fabulous holiday treats that are sure to please everyone, including the cook! 

The entire Junior League of Tampa Cookbook Collection can be found at:



The Gasparilla Cookbook’s Nutmeg Cookies

A fun twist on the traditional holiday cut out sugar cookies.

2 sticks butter or margarine

1 cup sugar

2 eggs

3 ½ cups flour

4 teaspoons baking powder

1 nutmeg, freshly grated

½ teaspoon salt

2 teaspoons vanilla

Soften butter; cream with sugar.  Add beaten eggs.  Sift flour twice with baking powder; add nutmeg and salt.  Add to egg mixture, then add vanilla.  Roll out on floured board and cut with fancy Christmas cutter and decorate.  Bake on ungreased cookie sheets at 375 degrees for 10 minutes.  Dough may be made early and allowed to stand in the refrigerator for a day or so. 

Makes approximately 4 dozen.


Everyday Feasts’ Lace Cookies with Chocolate Filling

These thin, crisp, and delicate cookies are easy to assemble and were popular with young testers. 

 ¾ cup (1 ½ sticks) butter, melted

1 ½ cups packed brown sugar

1 egg, beaten

½ teaspoon vanilla extract

1 ½ cups rolled oats

1 cup semisweet chocolate pieces, melted

                Preheat the oven to 350 degrees.  Cream the butter and brown sugar in a bowl until light and fluffy.  Add the egg and vanilla and mix well.  Fold in the oats.  Drop by teaspoonfuls 2 inches apart onto a parchment paper-lined or foil-lined cookie sheet.  Bake for 8 to 10 minutes or until golden brown.  Cool slightly on the cookie sheet.  Remove carefully to a wire rack to cool completely.  The cookies will be very fragile.  Spread a small amount of chocolate over the flat side of half the cooled cookies.  Top with the remaining cookies, flat side down, to form a sandwich. 

Yield: 2 dozen cookies



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