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Fudge   Wreath Cookies
Gingerbread Men   Snowball Cookies
Rum Cake   Golden Fruitcake   Candycane Cookies



Christmas Fudge


  • 1 cups sugar
  • 1 cup light cream
  • 1/4 cup butter
  • 1/4 cup light corn syrup
  • 1/2 tsp salt
  • 1 cup marshmallows (miniature)
  • 1 tsp vanilla extract
  • 1/2 cup pecan halves
  • 1/3 cup candied cherries (chopped)
  • 1/3 cup green candied cherries (chopped)

Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring to a gentle boil over low heat. Cook, stirring constantly, until sugar melts. Continue cooking, stirring occasionally, until mixture reaches 240 degrees on candy thermometer. This is the soft ball stage. Remove from heat; stir in marshmallows and vanilla. Stir until marshmallows melt and candy starts to lose its gloss. Stir in pecan halves and chopped cherries. Continue stirring until candy starts to set. Pour into buttered 8-inch square pan. Cool, then cut into squares.

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Christmas Wreath Cookies


  • 1/2 cup butter
  • 3 cups miniature marshmallows
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1 tsp green food color
  • 4 cups corn flakes

Melt butter, add marshmallows. When mixture is smooth, add extracts, coloring and cereal. Make into wreath shapes, decorate with red cinnamon candies and silver balls.

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Gingerbread Men


  • 1 (4-ounce) package cooked (not instant) butterscotch pudding and pie filling
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/4 teaspoon Tabasco
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon


Cream pudding and pie filling mix, butter, and sugar. Add egg and blend well. In a separate bowl, combine flour, soda, ginger, and cinnamon; blend with pudding mixture. Chill dough until firm. (Can be frozen at this stage until ready to use.) Roll on floured board to about 1/8 inch thickness and cut with cookie cutter. Place on greased cookie sheets. Bake at 350� F for 10-12 minutes. Decorate as desired. Makes 2 -1/2 dozen

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Snowball Cookies

  • 2 cups sifted all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter or margarine
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 cup finely chopped pecans
  • 3/4 cup sifted confectioners sugar


Makes about 4 dozen cookies.
For more, just double the recipe.
Preparation time: 45 minutes.
Cooking time: 25 minutes.
Cooling time: 15 minutes.


Step 1:
Preheat the oven to 325� butter two baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with an electric mixer on high, cream the butter and granulated sugar until light and fluffy. Blend in the vanilla.

Step 2:
Using a wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little of the confectioners sugar and roll the dough into 1-inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until light brown.

Step 3:
Transfer to racks to cool for 15 minutes, then roll in the confectioners sugar. These cookies keep well in an airtight container for up to 2 weeks. Do not freeze them.

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Christmas Rum Cake


  • 1 c. chopped nuts
  • 4 eggs
  • 1 pkg. yellow cake
  • 1/4 c. cold water
  • 1 (3 3/4 oz.) pkg. vanilla instant pudding
  • 1/2 c. dark rum
  • 1/2 c. salad oil
  • Glaze 1/4 lb. butter
  • 1 c. sugar


Preheat oven to 325�. Grease and flour a 12- cup bundt pan. Pour nuts only in bottom of bundt pan. Mix all other ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top. Drizzle and soak glaze over top and sides. Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add rum, and drizzle over cake.

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Golden Fruitcake


  • 4 cups Unbleached Flour, Sifted
  • 1 1/2 teaspoons Baking Powder
  • 2 cups Butter Or Margarine
  • 2 1/2 cups Sugar
  • 6 large Eggs
  • 1/4 cup Milk
  • 4 cups Walnuts, Chopped
  • 1 cup Golden Raisins
  • 1/2 cup Candied Pineapple, Chopped
  • 1/2 cup Red Candied Cherries, Chopped
  • 1/2 cup Green Candied Cherries, Chop
  • 1 tbsp Lemon Rind, Grated Pineapple Glaze (see end of recipe)
  • Pecan Halves


Sift the flour, baking powder and salt together and reserve 1/4 cup of the flour mixture. Cream together the butter and sugar until light and fluffy, using an electric mixer at medium speed Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk, beating well after each addition . Combine the walnuts, raisins, pineapple, candied cherries, lemon rind and the 1/4 cup of reserved flour mixture until all are very well coated. Stir into the batter. Spread the batter in a greased and wax-paper lined 10-inch tube pan. Bake in a 275�F. (That is correct, 275�F.) oven for 2 hours and 45 minutes or until done . Cool in the pan for 30 minutes before removing to a wire rack to completely cool. Wrap the fruitcake tightly in foil. Store in the refrigerator up to 4 weeks. When ready to serve or to make a gift of it, prepare the Pineapple glaze, and frost the top of the cake, letting the glaze drip down the sides Decorate with the pecan halves. Makes one 5 lb fruit cake.
Pineapple Glaze: Combine 1 cup of sifted confectioners' sugar and 2 tablespoons of pineapple juice, mixing until smooth

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Candy Cane Cookies


  • 1 c. shortening (softened)
  • 1 c. powdered sugar
  • 1 1/2 tsp. almond extract
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 tsp. salt


Stir into above mixture; mix well. Divide dough into 2 equal parts. Add color to one half (either red or green can be used). Roll each color into strips about 4 inches long. Twist together like a rope; shape the top. Place on cookie sheet. Bake at 375� for 15 minutes. You can add 1 teaspoon peppermint extract if you like (to the green half).

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