Christmas cookie exchange!

I’m sure you’ll agree my cookies are delicious! Okay, okay, I know, you can’t really help yourself to one … or a handful, but I’ll share a few of my holiday go to’s when I’m doing my baking, and invite you to do the same. Feel free to comment with a favorite recipe or two of your own!

I lost my Mom a few years ago, but I love to keep some of her holiday traditions going strong by making some of the same cookies and candies that we grew up with. Here are two of the cookies she always made at Christmas as well as her favorite peanut butter fudge and chocolate fudge.




  • 48 HERSHEY’S KISSES Brand Milk Chocolates
  • 1/2 cup shortening
  • 3/4 cup REESE’S Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup additional granulated sugar for rolling


  • 1. Heat oven to 375°F. Remove wrappers from chocolates.
  • 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  • 3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  • 4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.





  • 1/2 Pound(s) (2 sticks) margarine or butter, softened
  • 3/4 Cup(s) granulated sugar
  • 3/4 Cup(s) firmly packed brown sugar
  • 2 Eggs 1 Teaspoon(s) vanilla
  • 1-1/4 Cup(s) all-purpose flour 1 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 package(s) (11 oz.) butterscotch flavored chips


Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well. Drop dough by level tablespoonfuls onto ungreased cookie sheets. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen.



2 C. Sugar
2/3 C. Milk
1 Tesp. Vanilla
1 C. Marshmallow Fluff (canned)
1 C. Peanut Butter


Cook the sugar and milk to the soft-ball stage (235 degrees) as for fudge.
Add the marshmallow, peanut butter and vanilla.  Mix well.
Pour into a buttered pan 9″ square.
Cool and cut into about 40 pieces.  Makes about 1 1/2 lbs.



3 cups Sugar
3/4 cup Margarine
2/3 cup undiluted Evaporated Milk
1 12-oz pkg Semi-sweet Chocolate Pieces
1 7-oz jar Marshmallow Creme
1 cup Chopped Nuts
1 tesp. Vanilla


Combine sugar, margarine and milk in heavy 2 1/2 quart saucepan; bring to full rolling boil, stirring constantly.  Continue boiling 5 minutes over medium heat, stirring constantly to prevent scorching.  Remove from heat; stir in chocolate pieces until melted.  Add marshmallow creme, nuts and vanilla; beat until well blended.  Pour into greased 13×9-inch pan.  Cool at room temperature; cut into squares.  Makes approx. 3 lbs.


  1. Mmm, all the classics. My mouth is watering.

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