Below are my two most favourite Christmas recipes. They were both my mom’s. My mom has been gone for 17 years now, but these recipes bring back such good memories for me. I bake an extra batch for my brother when I make them at Christmas time.
We have other Christmas traditions such as putting our Christmas tree up every American Thanksgiving while watching the Dallas Cowboys game and celebrating Christmas on the Dutch Christmas instead of December 25th to save the 25th for celebrating the birth of Christ.
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- 2 cup butter or margarine
- 1 cup icing sugar
- 1 tsp vanilla
- 1/2 cup cherries
- 3/4 cup coconut
- 2 cups oatmeal
- 1/2 cup nuts
Beat butter and sugar until creamy.
Add vanilla, cherries, and coconut. Beat thoroughly.
Stir in oatmeal.
Put in fridge for 2-3 hours then shape into balls and roll in chopped nuts.
Store in refrigerator.
Servings: 3 dozen
- 1 cup butter, softened
- 1/2 cup confectioners sugar
- 1 tbsp water
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1/2 tsp salt
- 36 maraschino cherries, well-drained
- 2 cups confectioners sugar
- 1/4 cup milk
- 2 cups flaked coconut, finely chopped
In a large bowl, cream butter and sugar until light and fluffy.
Beat in water and vanilla.
Combine flour, oats and salt; gradually add to the creamed mixture and mix well.
Shape a tablespoonful of dough around each cherry, forming a ball.
Place 2 inches apart on ungreased baking sheets.
Bake at 350 degrees for 15 minutes or until bottoms are browned.
Remove to wire racks to cool.
In a small bowl, combine the confections sugar and enough milk to achieve smooth dipping consistency.
Dip cookies, then roll in coconut. Place on waxed paper; let stand until set.