Wednesday, December 16, 2015

12 Days of Cookies: Diane's Snowball Cookies

After a brief hiatus due to a massively busy week last week, cookie posts are back! Today I'm featuring another July 2010 Knottie, Diane, and her recipe for Snowball cookies! Enjoy!


I’ll be honest. I love to cook, but baking is a different story. I don’t know if it’s my small kitchen, the big mess I leave behind, or the or the memories of baking with my then boyfriend (now husband) years ago which earned him an unfortunate nickname, but it’s just not my favorite thing to do.

But once a year, I take out the pastel pink Kitchen Aid mixer and get baking. The result is a crumbly and not-too-sweet cookie that has become my Christmas cookie go-to. It doesn’t matter if you call them snowballs, Russian tea cakes, or Mexican wedding cakes, these shortbread cookies are a holiday classic!

Tip: Pecans are by far my favorite nut, but they can be a little pricey. Feel free to substitute finely chopped almonds which are a bit more budget friendly and just as tasty.


1 cup (2 sticks) butter, softened

1/4 cup confectioner's sugar

2 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 cup finely chopped pecans*

1 1/2 cups confectioner's sugar, for dusting cookies

*Mince pecans quickly by pulsing in a food processor with knife blade attached.

Preheat oven to 325 degrees. In a large bowl, beat butter and 1/4 cup confectioner's sugar with a mixer on medium speed until creamy. Beat in vanilla until blended. Stir flour and finely chopped pecans together in a medium bowl. Reduce mixer speed to low and gradually beat in flour/pecan mixture just until blended. Roll dough into small balls (about 1 inch thick) or shape by rounded measuring teaspoons into balls. Place balls on ungreased large cookie sheet. Bake at 325 degrees for 15 to 20 minutes or until bottoms are slightly browned and cookies are light golden. Remove from oven and transfer cookies to a wire rack to cool. Place 1 1/2 cups confectioner's sugar in a pie pan. Roll cookies when nearly cool in sugar to coat. Roll again once or twice when cookies are completely cool. Makes 2 to 3 dozen cookies, depending on the size of the balls.

Recipe from


Friday, December 4, 2015

12 Days of Cookies: Kayla's Dairy Free Eggnog Cookies

How appropriate that today is National Cookie Day, right?!? We are on Day 4 of my 12 Days of Cookies Series and today I'm featuring another one of my Knotties, Kayla, who also write the blog The KNN Life. She's bringing y'all a dairy free cookie, too! Enjoy :)


I have always been curious about Eggnog and never really tried it, so a few years ago I decided I needed to see what the fuss was about. And I hated it. So I had all this leftover eggnog and no clue what to do with it! Here's what I did!

Dairy Free Eggnog Cookies:

1 1/4 cups white sugar

2 tbs brown sugar

3/4 cup Smart Balance

1/2 cup Almond milk eggnog

1 teaspoon vanilla extract

2 eggs

1 teaspoon nutmeg

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

2 tbs apple sauce

Eggnog Glaze:

1 ½ cup powdered sugar

4 tablespoons Almond milk eggnog


1. Preheat oven to 300°F (150°C)

2. Combine flour, baking powder, cinnamon and nutmeg.

3. Cream sugar and Smart Balance until light

4. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth.

5. Add flour mixture and beat at low speed until just combined

7. Spoon onto un-greased cookie sheets or parchment paper (or wax).

8. Sprinkle lightly with nutmeg.

9. Bake 18 to 20 minutes or until the edges barely start to brown.

10. While cookies are in the oven, make the eggnog glaze by whisking together the powdered sugar with 4 T eggnog. (less if you want stiffer glaze)

11. Glaze your cookies warm or cooled and top with cinnamon

12. Enjoy!

About Kayla:

I'm a Stay At Home Mommy to the coolest little boy ever. I'm also a book lover and a Harry Potter and Disney obsessed sports nerd. I love to cook and bake and attempt to make crafts. For all things random, check out The KNN Life at or on Instagram theknnlife


Thursday, December 3, 2015

Ellen's Molasses Cookies

Today's cookie recipe is brought to you by my friend, and fellow Knottie, Ellen! Throughout this series you'll be seeing several Knottie cookie recipes. My July 2010 Knotties are all friends who had a wedding date in July 2010. We connected via and throughout the years, we've kept in touch almost daily and my Knotties are just the most incredible group of women! I am pleased to feature some of their recipes here :)

This is a Christmas favorite in the Andrews family. We bake a lot, and are not at a loss for desserts around the holidays. Out of everything that is in my mom’s house, her molasses cookies rarely last until Christmas- unless my mom hides them (and it’s not like we are kids… we are all in our 40s & 50s!) I’m not sure of the recipe origin, possibly from my grandma & my great-aunt, who baked for various restaurants in Cleveland, Ohio in the 20s & 30s. I remember making these with my best friends and my aunts as a child (and my BFF burning her hand on the cookie sheet) and looking forward to them whenever I go "home" for Christmas now.


Recipe- this is a double recipe.

1 ½ cups shortening/Crisco

2 cups sugar

½ cup dark molasses

2 eggs

4 t baking soda

4 cups flour

1 t cloves

1 t ginger

1 t salt

2 t cinnamon

1. Melt the shortening over low heat and let it cool.

2. Use the cooling time to gather all the other ingredients.

3. Using a mixer, beat the sugar, molasses, eggs and shortening well.

4. Mix dry ingredients together and then add to the wet mixture.

5. Mix well!

6. Chill the dough for at least an hour, preferably 3-4 or longer.

7. When ready to bake, pre-heat oven to 350 degrees.

8. Roll dough into 1-inch balls

9. Coat the balls with sugar by rolling them in a bowl of sugar.

10. Place on cookie sheet and slightly flatten the ball with the bottom of a glass.

11. Bake at 350 degrees for 8-10 minutes (8 if you like softer cookies, 10 if you like crispier cookies).

My recipe says you need to grease the cookie sheet… but depending on your cookie sheet, you may not need to.








Wednesday, December 2, 2015

12 Days of Cookies: Italian Wedding Cookies by Rachel

If you've been reading my blog for a while, you may remember Rachel as she's guest posted for me before. She is one of my oldest friends (she's literally known me since the day I was born) and one of the raddest chicks I know. I'm super excited that today she's sharing her recipe for Italian wedding cookies! She comes from a super traditional Philadelphia Italian family and I love her (and her fam) to bits for it. Enjoy!

My favorite part of Christmas might be these Italian Wedding cookies. Okay, maybe my favorite part is that Christmas is now my daughters birthday, but, cookies....

I've never seen these at an actual Italian wedding- go figure- but they are a holiday staple for us.

Growing up, they never made it past the rolling in powdered sugar, we just ate them hot out of the oven. So. good luck with that.

And I know what you're thinking, there's going to be so many of them, I'll just sneak this one from the plate... No one will miss it. You're wrong- powdered sugar is the glitter of the baking world- it'll sell you out every time.


Italian Wedding Cookies


1 1/2 cups unsalted butter, room temp
3/4 cup powered sugar
1/2 teaspoon salt
1 and 1/2 cups ground almonds ( do it like Nonna would and buy unsalted, roasted whole almonds and pulse those puppies up in a chopper- it's better that way)
5 teaspoons vanilla extract

1 teaspoon almond extract
3 cups all purpose flour
Lots of extra powdered sugar for rolling

Preheat oven to 325 degrees. Add butter to a large bowl and whip until soft and smooth. Slowly add in the powdered sugar and salt. Beat everything with a hand mixer until light and fluffy.

Add in your almond and vanilla extracts along with your ground almonds. Give those a stir until they are blended. Gradually add in your flour- your batter will be sort of sticky- it's all good!

On an ungreased cookie sheet (because 1 1/2 cups of butter!) roll your dough into balls- whatever size you like, but they should be popable! Place them on the cookie sheet, with a little room in between because they will spread a little. Bake about 15 minutes, or until just a little tanned! You don't want them brown.

Let them cool to the touch then roll in as much powdered sugar as your little heart desires!

And I'll just leave this here.. Because, real life, and a little girl with all the fuss. Baking, babywearing and a mombun.

About Rachel:

I'm a 30 year old mama to an almost three year old little man and an 11 month princess. I married my first love and high school sweetheart. We are entrepreneur/sort of restauranteur/Cold Stone franchisee's who are starting an all French Fry food spot in Philadelphia, PA.









Tuesday, December 1, 2015

12 Days of Cookies: Chelsea's Crinkle Cookies

Ho ho ho y'all!! The Christmas season is upon us and it's my favorite time of year. One of my favorite things about the holiday season is BAKING ALL THE COOKIES!!! (Read in your best Clark Griswold voice. Because it's the hap-hap-happiest time of the year) Last year I started a cookie series here that featured awesome recipe favorites from readers and fellow bloggers. This year I am continuing the tradition! Over the next twelve days I'll be sharing recipes submitted by a few really rad guest posters. This is a great way to add to your holiday recipe box!

Today's cookie is brought to you by vlogger Chelsea Jarvis. Enjoy!

These are my MOST favorite Christmas cookies! I remember baking these with my mom and grandma when I was a little girl, and now my boys help me make them every year! Below is the recipe:


Recipe from Hershey’s Chocolate Cookbook

  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 1/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • powdered sugar

Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.

Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.

Heat oven 350 F. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!

My son, Jesse, age 8. Helping me bake!


About Chelsea

My husband and I have been married 12 years and I am a stay at home momma to our 4 handsome boys- Noah, Jesse, Gabe, and Micah. I was a surrogate for a lovely couple and delivered boy/girl twins in June last year. I enjoy homemaking (especially baking), coffee, living a healthy lifestyle, and my most recent enjoyment- vlogging! You can find me on YouTube-

Instagram and Pinterest- chelseajarvis03

Twitter- chelsjane84 (chelseajarvis)