Yule Logs

These are the most traditional cookie in our house. There has never been a Christmas in my lifetime where these have been missing. They are my personal favorite. I’ve included slightly different recipes for a pecan version and a walnut version. They’re very close in flavor so you can try both and pick your favorite. The walnut version is my grandmother’s recipe and it’s the one I grew up with but during a time when I didn’t have access to this recipe, I found the pecan version and so I am including it because it is also very good. (and fast and easy!)

Pecan Yule Logs

1 C. butter
4 T. powdered sugar (plus extra for rolling in)
1 t. vanilla
2 C. flour
1 C. pecans, chopped

Mix all ingredients together. Form into logs, balls or crescents. Bake at 350 degrees for 10-12 minutes. Just before cool, roll in additional powdered sugar. Can be placed close together on the cookie sheet since they don’t spread.

From the kitchen of: Laurie Neader

Walnut Yule Logs

1 C. butter
1 C. sifted confectioner’s sugar
2 t. vanilla
1 egg
2 C. sifted flour
1 C. chopped walnuts
1 1/2 C. rolled oats (Quick or Old-Fashioned are fine)

Heat oven to 325 degrees. Beat butter and sugar until creamy. Add vanilla and egg and beat until fluffy. Add flour; mix thoroughly. Stir in nutmeats and oats. Dough will be stiff. Shape into logs and place on ungreased cookie sheets. Bake about 20 minutes. Cool. Frost with a confectioner’s sugar frosting or roll in powdered sugar.

From the kitchen of: Ella Meyer

Norwegian Sandbakkles

This recipe comes from a dear Norwegian friend who shared many of her recipe secrets with me when I was just learning to cook. It amazes me how great this cookie tastes when it’s made with so few ingredients.

1 C. butter
1 C. sugar
1 egg
1 1/2 t. vanilla
2 1/2 C. flour

Cream butter, beat in sugar and eggs. Stir in flour. Press into sandbukkle tins and bake at 350 degrees for 15 minutes. Cool, gently squeeze to remove from tins.

I often sprinkle colored sugar on the top to give them a little color.

From the kitchen of: Arlene Nelson

Gingerbread Pancakes

We always have these on Christmas morning. They’re a family favorite and the smells and flavor are perfect for the holidays.

1 C. flour
1 t. baking powder
1/2 t. salt
1/2 t. cinnamon
2 T. molasses
1 C. buttermilk (or 1/2 C. buttermilk and 1/2 C. egg nog)
1 T. sugar
1 t. ground ginger
1/2 t. baking soda
Dash of cloves
1 t. vegetable oil
1 egg lightly beaten

In a large bowl, combine all dry ingredients. In a small bowl, whisk molasses, oil, buttermilk and egg. Slowly pour liquid mixture into flour mixture and stir until smooth. Lightly grease a griddle. Over medium heat, drip 1 T. batter onto griddle. Cook until golden brown and flip to cook the other side.

Make a double batch if you have guests. We usually top them with butter and powdered sugar.

From the kitchen of: Laurie Neader

Coconut Meringues

3 egg whites
1 C. sifted powdered sugar
1/3 C. crumbled Saltine crackers
1 pkg. (6 oz.) semi-sweet chocolate chips
1 pkg. (4 oz.) shredded coconut

Beat egg whites until stiff. Slowly add powdered sugar. Fold in crackers, chocolate chips and coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for 13-15 minutes.

Optional: Can put green or red food coloring in for Christmas.

From the kitchen of Ella Meyer