christmas cookiesThe series will be all about my favorite recipes. Each week I will post two to three favorite cookie recipes. There are some recipes that are just traditional and that I make every year. I do have others that I make occasionally but I will be sharing the ones that mean the most to me.

Brownie Christmas Trees


Make brownie mix and put in 13 X9 pan.   Cool brownies and use tree cookie cutter.  Put green die into the vanilla frosting and frost brownie trees.  Decorate with mini m & m’s.

Raspberry Oatmeal Bar

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½ cup butter at room temperature

½ cup light brown sugar

1 cup flour

1/4 tsp baking soda

1/8 tsp salt

1 cup rolled oats

3/4 cup seedless raspberry jam


Heat the oven to 350.  butter 8-inch square pan.  Mix all ingredients together except jam.  Press 2 cups of mixture in pan. Spread jam.  Sprinkle the remaining mixture over the top of jam and press lightly.  Bake 35-40 minutes. Cool and cut into bars.

Lemon Bars

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2 1/2 cups Flour
2/3 cup Powdered sugar
2 1/4 cups Butter, cold, unsalted — cut into small piece
3 cups Granulated sugar
1/2 cup Flour8 large Eggs
2/3 cup Fresh lemon juice
6 tablespoons Powdered sugar—garnish

Preheat oven to 350. Lightly grease a 7 1/2 x 11 3/4 (9 1/2 x 13 1/2) shallow baking pan. Combine flour and powdered sugar in processor. Process on/off about 5 seconds to mix. Sprinkle butter pieces over flour. Process on/off about 1 minute or until resembles coarse meal. Add 2 tsp cold water and process until dough just begins to form a ball. Add more water if necessary, but the dough should NOT be wet or sticky. Turn dough into prepared pan, and press to form a smooth, uniform layer. Bake in center of the oven for 15-17 minutes or until just begins to brown.

FILLING: Combine sugar and flour in a small deep bowl. Add eggs and beat with a fork until frothy. Add lemon zest and juice and beat until smooth. Remove shortbread from the oven and let stand 3-4 minutes. Pour filling evenly over shortbread

and return pan to oven. Bake for 21-23 minutes, or until filling appears set when lightly touched in center and edges begin to color. Remove from oven and cool on wire rack. When completely cooled, sift powdered sugar over top. Using a sharp knife, cut into small bars and remove carefully with a spatula. Best served within 48 hours—do not freeze well.

Please comment and share your recipes below. I’d love to see what are your traditional favorite Christmas cookies. I will be posting the next few weeks my favorites.

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Please share with your family and friends.  Till next time ……. Ciao Lisa