Childhood Thumbprint Cookies
Thumbprint cookies are a favorite of all ages. For Christmas, after the cookies are baked and the chocolate frosting is in place, sprinkle with Christmas sprinkles, a candied cherry, or colored M&Ms. Instead of the frosting you can place a chocolate kiss on the cookie when it is still hot, the almond ones are good.  These are excellent cookies for children to make. This recipe by Teresa Johnson, yields 3 ½  dozen.

Childhood Thumbprint Cookies:
1 cup butter, softened
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt

Cream butter; gradually add sugar, beating until light and fluffy. Add egg yolks, one at a time, beating well after each addition. 
Stir in vanilla. Combine flour and salt; add to creamed mixture, mixing well. Chill. 

Roll dough into 1-inch balls; place balls about 2 inches apart on un-greased cookie sheets.  Press thumb in each ball of dough, leaving an indentation. Bake at 300 degrees for 20 to 30 minutes; do not brown. Allow to cool on wire racks.  Place about 1/2 teaspoon chocolate frosting in each cookie indentation. 

Chocolate Frosting:
1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter
1/2 teaspoon vanilla extract or coconut extract

Combine sugar, cocoa, and milk in a heavy saucepan. Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly. 
Remove from heat; stir in butter and vanilla or coconut extract. Beat until mixture is of spreading consistency. Yields 1 cup.

Chocolate Pecan Bars
This recipe by Layl Laird is from the Yuma Heritage Festivals' Lettuce Days 'Arizona Grown Cookbook'. Yuma, Arizona, is the Winter Lettuce Capital of the World, and to celebrate, every January Yuma Heritage Festivals hosts Yuma's Annual Lettuce Festival.  Read more.

½ cup sugar
½ cup brown sugar
1 cup butter
1 egg yolk
½ tsp. salt
1 small (6 oz.) package chocolate chips
¾ cup sliced or chopped pecans
1 cup flour

Soften butter; mix with sugars and egg yolk. Add flour and salt.
Spread in 13 x 9 inch un-greased pan. Bake at 325 degrees for 25 minutes.
Remove from oven sprinkle with chocolate chips, and return to oven for 1 minute.
Remove and spread chocolate evenly. Sprinkle with pecans.
Cut before completely cool.

Christmas Cake Cookies
This is a delightful recipe from Basket Creations and More LLC, the retail distributor for Bard Date Company in Yuma, Arizona. They offer superb quality Medjool Dates and delicious date products, and custom gift baskets for all ages and all occasions.  Read more.

2 lbs. Dates, pitted
½ lb. Candied Cherries
2 ½ Cups Flour, sifted
1 lb. Nuts
1 Cup Butter
1 ½ Cups Sugar
2 Eggs
½ lb. Pineapple
1 tsp. Baking Soda
1 tsp. Salt
1 tsp. Cinnamon

Chop dates and nuts, cut cherries in quarters, slice pineapple into slivers. Cream butter; add sugar gradually and beat until smooth. Beat in eggs, sift dry ingredients together and add with fruit and nuts. Tip - put 1 cup of flour in a bowl to roll the fruit to prevent the fruit from sticking together. Drop batter from teaspoon on un-greased cookie sheet. Bake at 400 degrees for 10 minutes - do not over-bake! Makes 12 dozen, and keeps well in a closed container.

Drop Sugar Cookies
A very old recipe that is good year 'round but especially at Christmas time, this recipe is by Jan McCracken, as published in Amado Territory Ranch Inn's Cookbook. Amado Territory Ranch Inn is a popular Southern Arizona destination featuring a charming western-themed Bed & Breakfast Inn, fine dining, art and shopping, and birding. Read more.  

1 Cup White Sugar
1 Cup Powdered Sugar
1 Cup Margarine (or butter)
1 Cup Vegetable Oil
2 Large Eggs
1 tsp. Vanilla
1 tsp. Cream of Tartar
1 tsp. Baking Soda
4 Cups Flour
Red & Green Colored Sugars

Preheat oven to 350 degrees. Cream the sugars and margarine on medium high speed - start out slowly as the powdered sugar will fly all over your kitchen! Add oil, eggs, vanilla, cream of tartar, and soda, and beat really well. Add flour - about 1/2 cup at a time - beating after each addition. Drop by tablespoons on lightly greased cookie sheets. Press down with a fork that has been dipped in ice water. Sprinkle with colored sugars. Bake for 11-14 minutes. You need to watch these carefully as you want the cookies firm and done in the middle, but not brown. Remove the cookie sheet immediately to cool on wire racks. These cookies store very well in tins with waxed paper placed between each layer.

Holiday Cherry Cheese Bars
This yummy recipe is by Marceil Skifter, and is featured in 'Homemade Cooking Good 'Nuff for Sharing', a cookbook published by the Antique Gas & Steam Engine Museum. Nestled on 55 acres of rolling farm ground in Vista, California; the museum preserves the early days of the American farm and rural community.Read more.

Crust:
1 Cup Walnut pieces, divided
1 1/4 Cup All-purpose Flour
1/2 Cup firmly packed Brown Sugar
1/2 Cup butter flavored Crisco
1/2 Cup Flaked Coconut

Filling:
2 Packages (8 oz. each) Cream Cheese, softened
2/3 Cup Granulated Sugar
2 Eggs
2 tsp. Vanilla
1 Can (21 oz.) Cherry Pie Filling

Heat oven to 350 degrees. Grease 13"x9"x2" pan with butter flavored Crisco. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.
For crust, combine flour and brown sugar. Cut in butter flavored Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of pan. bake at 350 degrees fro 12-15 minutes, until edges are lightly browned.
For filling, beat cream cheese, granulated sugar, eggs and vanilla, in small bowl at medium speed of electric mixer, until smooth. Spread over hot baked crust and return to oven, and bake for 15 minutes longer. Spread cherry pie filling over cheese layer.
Combine reserved coarsely chopped nuts and reserved crumbs, and sprinkle evenly over cherry filling. Return to oven and bake for 15 minutes longer. Cool, then refrigerate for several hours. Cut into bars about 2" 1 ½ ". Makes about 36 bars.

Pumpkin Cookies
This recipe by Teresa Johnson gives a new twist on pumpkin cookies for the Holidays. Freshly baked goodies make a great gift when you are on a tight budget or you have no idea what to buy a special person.  For a nice finishing touch, you could drizzle chocolate over the top of the cookies, or dip one-half of the cookie into melted chocolate.  Enjoy!

 ½ cup butter
1 ½ cups sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon or 2 teaspoons pumpkin pie spice
½ cup chopped toasted blanched almonds
1-cup semi-sweet chocolate pieces

Preheat oven to 350 degrees.  In large bowl, cream together butter and sugar until light and fluffy.  Beat in egg, pumpkin and vanilla.  Mix flour, baking powder, baking soda, salt and spices.  Add to creamed mixture and mix well.  Add almonds and chocolate; mix thoroughly.  Drop by teaspoonfuls onto well-greased cookie sheet. Bake cookies for 15 minutes, or until lightly browned.  Remove from cookie sheet while still warm; cool on wire rack.  Makes about 6 dozen cookies.

Rosemary Shortbread
This is a fun recipe to make for the holiday season, and it is delicious using fresh rosemary. Recipe is by Andrea Peterson, Innkeeper of Blue Heron Farm Bed & Breakfast located in the rolling farmlands of Fallbrook, California. Read more.

Preheat oven to 300 degrees

Combine:
2 cups all-purpose flour
3/4 t. salt
1/2 t. baking powder
1 T. chopped fresh rosemary
Mix in electric mixer at low speed:
3/4 C. butter
 2 T. honey
1/2 C. Confectioners sugar
               
Add flour mixture and mix until dough resembles course meal.  Can have small butter lumps. Gather into a ball and transfer to lightly floured surface.  Knead until it just comes together about 8 times. Halve dough and form each half into a 5 inch disk.  Roll out each disk between two pieces of parchment paper into a 9 inch round.
Remove top sheet of parchment and place dough and bottom sheet on baking sheet.  Score into 8 wedges by pricking with fork.  Tidy up edges with fork marks.
Place a sprig of rosemary or lavender on each piece and sprinkle with granulated sugar.
Bake in middle of oven until golden brown, 20-25 minutes.