Thursday , 26 April 2018

Christmas Cookies Take Center Stage

We at TSB thought it would be fun to kick off  December by thinking cookies – lots of cookies for the holidays. In anticipation of the TSB Cookie Exchange on Thursday, Dec. 15, at 7 p.m., we will be posting a cookie recipe a day, most of which will be taken from my own kitchen files of family favorites.

When my kids were young and I was at home, I baked tons of cookies during the holidays, beginning right after Thanksgiving. We gave them as gifts to teachers, friends and family. One year, I remember going through nearly forty pounds of flour – that’s a lot of baking for a home kitchen! 

My love of baking has taken me down the path of disaster once in a while as I tried new recipes, or fine tuned family favorites, but scent of fresh baked cookies conjures up memories of my kids coming through the door after school followed by the comment of, “Mom! You baked cookies!”

I know that Kyra Effren, our food writer, will also be sharing some of her favorite cookie recipes, so you should have plenty to choose from when you are ready to stir up some dough!

Oh, and don’t forget to share your recipes with us at TSB! You can post your favorite recipes to share with our readers. We would love to know what your favorites are! Click on “I Have a Story to Share” on the Homepage.

The first recipe is one of my family’s favorites and I have made them for years, Buckeyes.


Recipe can easily be halved or quartered. Paraffin wax can be omitted but it will be a little more difficult to dip the balls without it.

Makes about 400

2 lbs. Peanut butter
1 pound butter
3 pounds powdered sugar
Two 12-ounce packages of semi-sweet chocolate chips. Use a high quality chocolate.
1/2 of one bar of paraffin wax
Toothpicks for dipping
Waxed paper

Place wax paper onto cookie sheets and set aside. Cream peanut butter and butter until combined. Add sugar a little at a time. Make sure it is mixed well. Roll peanut butter mixture into approximately 400 1-inch diameter balls. Insert one tooth pick into each small peanut butter ball. Set all of them aside. Melt chocolate and paraffin (paraffin helps the chocolate become shiny when it cools) in a double boiler. Be careful not to over-heat the chocolate. Dip the ball into the chocolate so as to ALMOST cover the entire ball. Leave small portion of ball uncoated. Let cool on waxed paper. Store in a cool place.

This recipe makes 400 cookies. Halve or quarter the recipe if you can’t eat that many!

Note: Photo by CH® is under Creative Commons license.

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