Kristina’s Kringle



1 cup all-purpose flour

1/2 cup butter

1-2 T water


1 cup water

1/2 cup butter

1 cup flour

3 eggs

1 t almond extract


4 ounces cream cheese room temperature

1/2 cup powdered sugar

2-4 T milk

1 t almond extract

1/2 cup sliced almonds sliced


OVEN 350º Parchment covered quarter cookie sheet or standard cookie sheet with parchment paper.


In medium bowl cut butter into flour using pastry cutter or forks. Add water by the tablespoon until dough comes together. Pat dough out in quarter cookie sheet or 8 by 16 inch rectangle using standard cookie sheet.


Add 1 cup water and 1/2 cup butter in sauce pan and bring to boil. Add 1 cup flour over low heat until a smooth ball forms. Remove from heat and add in eggs one at a time mixing  vigorously. Add in almond extract and combine. Spread on bar mixture. Bake for 50 – 60  minutes until golden brown. Cool and frost with glaze.


In small bowl add cream cheese, powder sugar, almond extract, and 2 T milk. Beat until smooth with electric mixer. If too thick add additional milk. Drizzle on bars and sprinkle with almond slices. Cut and serve

Note: My Mom’s take to work treat. The nurses all liked it and asked her for seconds. My Grandmother gave this recipe to her. My Grandmother made this recipe for as long as I can remember. I have no idea where she got this recipe. I do not know who Kristina was?




Old Fashioned Sally Ann Cookies



4 cups all-purpose flour

1/2 t cloves

1/2 t allspice

1/2 t nutmeg

2 t ginger

2 t cinnamon

1 t baking soda

1 cup Crisco®/butter*

1/2 buttermilk

3/4 sorghum or molasses

2 eggs

1 cup sugar

Original Recipe Frosting

1 envelope plain gelatin

3/4 cup water

3/4 sugar

3/4 powdered sugar

3/4 t baking powder

1 t vanilla


Oven 325º  Parchment covered cookie sheets. Rectangular cookie cutter. My Mom used a Spam® can that she kept with supply of cookie cutters.

Mix dry ingredients together and set aside. Combine wet ingredients and mix well. Add dry ingredients and combine. Refrigerate for about an hour. Divide dough in thirds and refrigerate dough not being rolled. Roll on lightly floured board to 1/4 inch thick. Cut with Spam type cookie cutter. Bake for 10-12 minutes. Don’t over bake. Cool  and frost.


Soak gelatin in saucepan for one minute.Add sugar and bring to a boil. Reduce heat and simmer for 10 minutes. Pour gelatin mixture into medium bowl. Add in powdered sugar and whisk until foamy. Add in baking powder and vanilla and beat until thick about 7 minutes.Needs to be thin enough to be spread across the cookies using spatula. Let frosting dry before storing. These cookie freeze very well.

*Crisco has higher melting point and lets the eggs and flour set so the cookies will be higher and not spread out. These cookies look nicer when using Crisco. Butter has lower melting point and flour and eggs don’t set and the cookies spread out during baking. My Grandmother always used lard for baking cookies. They kept their shape and were delicious.










Date Treats


1/2 cup butter

3/4 cup sugar

1 T milk

1 egg

1 t vanilla

1/2 t salt

1/2 cup chopped walnuts

2 cups Rice Krispies®

Sweetened coconut flakes


Melt butter in large skillet. Add sugar. dates, egg, salt, and vanilla and cook until thick. Remove from heat, add Rice Krispies and  walnuts.Cool slightly and hand shape into balls. Roll in coconut.


Note: Goes well with blue cheese or Gorgonzola and grapes on a cheese tray.



Marshmallow Treats


5 cups Rice Krispies®

1 package of regular marshmallows(10 ounce size)

4 T butter

M&M® Milk Chocolate 11 ounce


Melt butter in large saucepan. Add marshmallows and stir until all are melted. Add in Rice Crispies® and begin incorporating. Add in M&M®s and gently combine. Pour onto parchment paper. I butter my fingers and pat them into 10″ by 8″ rectangle. Cut and serve.

Pumpkin Cranberry Cookies


2 cups flour

1 1/2 cup Quaker® Old Fashioned oats

1 1/2 t cinnamon

1/2 t ginger

1/8 t allspice

1/8 t cloves

1/8 t nutmeg

1 t baking soda

1/2 t salt

1 cup butter

1 cup brown sugar

1 cup white sugar

1 egg

1 t vanilla

1 15 ounce can Libby®’s pumpkin

2 cups dried cranberries


Oven 375º Cookie sheets covered with parchment paper

Combine dry ingredients and set aside

Cream butter and sugar. Add  egg, vanilla, and pumpkin and combine. Add half of dry ingredients and combine. Add cranberries and remaining dry ingredients and combine. Use small cookie scoop and drop onto prepared cookie sheet. Bake 1o -13 minutes until golden brown. Remove and cool.

Grandma’s Ginger Cream Cookies

This recipe was my grandmother’s recipe.  It was a cake-like cookie served with powdered sugar.  this cookie is also good with cream cheese frosting.


4 cups flour

3/4 t nutmeg

3/4 t cinnamon

3/4 t ginger

1/2 t salt

1 cup sugar

1/2 cup butter or Crisco™*

1 egg

1 cup molasses

2 t soda

1 cup hot water

3 cups confectioners sugar

2 T melted butter

1 t vanilla


Oven 375º  Cover cookie sheets with parchment paper

Combine and mix dry ingredients. Set aside.  Dissolve soda in water and cool.

Combine confectioners sugar, butter, and vanilla. Set frosting aside

Cream sugar and Crisco™. Add egg and molasses and combine. Mix soda water alternetly in thirds with dry ingredients until incorporated.

Drop by teaspoon size cookie scoop onto cookie sheet. Bake 9 to 12 minutes.

Remove and dip into frosting while warm and cool.

*When using Crisco™  the cookies are higher. If you use butter the cookies flatten out. The melting point of Crisco™ Is higher and let’s the eggs and flour set up.

Ginger Molasses Cookies


3/4 cup butter or Crisco™*

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1/4 cup molasses, black strap molasses most flavorful

2 cups flour

1 t baking soda

1 t cinnamon

1 1/2 t ginger

3/4 t ground cloves

1 t salt

1/4 cup sugar


Oven 350 °

Mix dry ingredients together and set aside

Add sugar, butter, molasses until combined. Add dry ingredients and mix until combined. Roll into balls the size of walnuts and roll in sugar. Bake 10 – 12 minutes until cracks form on tops. Remove from cookie sheet and cool.

*Note Cookies made with butter are flatter and more flavorful. Cookies with shortening scare taller and less flavorful. The melting point of the two ingredients are different which causes the flour and eggs to set differently.

Owl Cookies



1 cup brown sugar packed

3/4 cup butter softened

1 egg

1 teaspoon vanilla

2 1/4 cup all- purpose flour

2 teaspoons aluminum free baking powder

1/2 teaspoon salt

1 1/2 ounce baking chocolate, melted

1/4 teaspoon baking soda

1/3 cup chocolate chips

2/3 cup cashews whole


In large bowl beat brown sugar and butter until light and fluffy. Add egg and vanilla and mix until incorporated. Add flour,baking powder, and salt. Mix until soft dough forms. Place 1/3 of the dough in small bowl. Mix baking soda into melted chocolate  and add to 1/3 cup of dough. Mix until blended.

On a 12x 8 inch sheet of plastic wrap, press 1/2 if the light dough into 10 x 4 inch rectangle of dough. Shape 1/2 of chocolate dough into 10 inch roll and place on strip of light dough. Roll sides of light dough around chocolate dough and wrap in plastic wrap. Repeat with remaining dough. Refrigerate 1-2 hours for easy handling.

Preheat oven to 350•F. Cut each roll into 40 (1/8 inch) slices; place 2 slices, sides touching on cookie sheet with parchment paper to resemble owl face. Pinch top corner of each slice to form ears. Place chocolate chip in center of each slice for eyes, press whole cashew between slices for beak.

Bake 8 to 11 minutes until edges golden brown. Remove from cookie sheet to cool.

Inspired by Pillsbury