Thanks for signing up! Below are the two cookie recipes we promised!

These thumbprint cookies are my very favorites! So simple, so festive and elegant-looking and oh-so-yummy!!

Mrs. Claus,


½ cup butter softened
½ cup shortening
½ cup brown sugar
2 eggs separated
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
3 cups finely chopped nuts like walnuts or pecans


Preheat your oven to 350 degrees

Mix together the butter, shortening, brown sugar, egg yolk, and vanilla.

Slowly mix in the flour and salt. Shape the dough into 1 inch balls.
Beat the egg whites in a little bowl. Place each dough ball in the egg whites then roll into the chopped nuts.
Place them 1 inch apart on an ungreased cookie sheet and press your thumb deeply into the center of your cookie.
Bake about 10 minutes or until it is light brown. Immediately remove from cookie sheet to cool. Fill with frosting.

(I use the canned kind with the attached decorating tips. The star tip makes beautiful red and green flowers right in the center of the cookie, and it couldn’t be easier. But feel free to make your own frosting. Just don’t forget the food coloring!)


These peppermint brownies are Santa’s favorites–I can’t keep him away from them at Christmas-time!! I hope you enjoy them, too.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 brownies


1 stick butter, melted and cooled slightly
1 cup sugar
2 eggs
2 tablespoons strong brewed coffee, at room temperature
2 teaspoons peppermint extract
3/4 cup flour
1/2 cup cocoa powder
a pinch of Kosher salt
1/2 cup crushed candy canes


Preheat oven to 350 degrees. In a large bowl stir together butter and sugar until combined.

Stir in eggs, coffee and peppermint extract until combined.

Then add flour, cocoa powder and salt and mix until just combined.

Fold in half of the crushed candy canes.

Line an 8×8 baking dish with parchment paper and pour batter into the pan. Use a spatula to spread it in an even layer.

Sprinkle the brownies with most of the remaining crushed candy canes, reserving a 1/2 tablespoon or so to sprinkle on after they have baked if desired.

Bake for 20-25 minutes or until the edges start to pull away from pan and the center is set. Sprinkle with remaining crushed candy canes and let cool for at least an hour before slicing.