Tuesday, December 2, 2008

Christmas Goodies: Hello Dollies, Butter Tart Slice, Cranberry Bread, Raspberry Thimble Cookies

Here are a few favorite recipes that I often make as part of the traditional Christmas baking.

These are a quick and easy addition to any Christmas cookie tray. This recipe comes from an old “Family Cookbook”.


½ cup butter, melted
1 cup graham cracker crumbs
1 cup coconut
1 cup chocolate chips (or ½ butterscotch chips and ½ chocolate)
1 cup chopped nuts (pecans, walnuts)
1 can sweetened condensed milk


• Pour the melted butter into the bottom of a 9”x9” baking pan.
• Cover butter with the graham cracker crumbs.
• Sprinkle the chips, nuts and coconut evenly over the crumbs.
• Spread the condensed milk on top.
• Bake at 325F for 22-25 minutes.


These squares taste just like traditional butter tarts. This recipe is from “The Best of Bridge:” cookbook.

1 cup butter
2 cups flour
¼ cup sugar
Pinch of salt


• Cut butter into the flour, sugar and salt until crumbly.
• Press into an ungreased 9”x13” pan.


¼ cup butter
3 eggs, beaten
2 cups brown sugar
1 tbsp baking powder
Pinch of salt
¾ cup coconut
1 tsp vanilla
1 cup raisins
1 cut chopped pecans (optional)


• Melt butter.
• Add eggs and remaining ingredients.
• Mix well and pour over the crust.
• Bake at 350F for 35 minutes.


This recipe makes one large loaf and freezes well. Good with cream cheese.


2 cups flour
1 cup sugar
1 ½ tsp baking powder
½ tsp salt
½ tsp baking soda
¾ cup orange juice
1 tbsp orange or lemon zest
¼ cup butter, melted
1 egg, beaten
2 cups fresh or frozen cranberries (cut in half)
½ cup chopped nuts (optional)


• Mix flour, sugar, baking powder, salt and soda in a large bowl.
• Combine the melted butter with the orange juice, zest and beaten egg.
• Stir the liquid into the flour mixture until just blended.
• Add the cranberries and nuts.
• Spoon into a well greased loaf pan and bake at 350F for approx. 1 hour.
• Cool well before slicing.


These are very pretty cookies and are also easy to make and store well.


1 cup butter
½ cup sugar
2 cups flour
2 tsp vanilla
½ cup coconut
2 eggs, separated


• Cream butter and sugar together and beat until fluffy.
• Beat egg yolks and add to the butter and sugar mixture.
• Add vanilla, flour and coconut and stir well to combine.
• Shape into small balls and dip into egg whites
• Place on greased cookie sheet and make a dent in the center of each cookie.
• Bake at 350F for 5 minutes and then dent again.
• Continue baking for 10-15 minutes until cookies are slightly browned.
• Cool and fill the dents with raspberry jam.

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