If you've recently subscribed to this newsletter, I'd like to welcome you aboard. I hope you enjoy the "read" and find the recipes I include here helpful. If you've received this as a forward from a friend, please consider subscribing to the ezine now.

In this issue you will find:

1. Cookie Mania--it's not too late for some holiday baking. Get started with our favorite Christmas Cookie Recipes.

2. Our monthly cartoon!

Some of you may have noticed that it's been a while since you received an e-zine from our site. I was plagued with a bit of a writer's block....but I'm happy to say that, "Susie's got her groove back!"

We're down to the final wire but it's not too late to bake some of our favorite Christmas Cookie Recipes. Here are just a few of our standards for your taste testing. For more holiday recipes and other ideas, please log on to our main site.

Hope you enjoy this month's recipes! Merry Christmas, Happy Chanukah and Happy Kwanzaa to all!!

Basic Sugar Cookie Recipe

Everyone's cookie repertoire should include this recipe. It's like having that basic black dress hanging in your closet. Great for cookie cutter fun, you can jazz it up with colored sugar sprinkles or motifs painted on with food coloring "paints".


  • 1 1/2 cups powdered sugar
  • 1 cup softened margarine or butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in the flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat the oven to 375 degrees F. Divide the dough into halves. Roll each half to the desired thickness (your choice :) on a lightly flour covered surface. Cut into different shapes using cookie cutters. Bake until the edges of the cookies are light brown (about 7-8 minutes). Frost and decorate as desired.

This recipe should make about 5 dozen 2-inch cookies.

Rum Balls

This cookie makes the perfect gift. Packed in a decorative glass jar, these cookies will be a stand-out present for office buddies or neighbors!


  • 3 cups finely crushed vanilla wafers
  • 2 cups powdered sugar
  • 1 cup finely choppped pecans or walnuts
  • 1/4 cup cocoa
  • 1/2 cup light rum
  • 1/4 cup light corn syrup
  • Granulated or powdered sugar for decoration


Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in the rum and corn syrup. Shape mixture into 1-inch balls. Roll in granulated or powdered sugar. Refrigerate in tightly covered containers several days before serving (or giving as gifts). This recipe makes about 5 dozen balls.

Strawberry Jam Strips

Okay, okay...this is a strawberry website ezine! In homage to www.easy-strawberry-recipes.com, our favorite strawberry cookie! Drum roll, please!


  • 1 cup softened margarine or butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup strawberry jam


Mix margarine, sugars, egg and vanilla. Stir in flour and baking powder. If the dough seems too soft to mold, cover and refrigerate for an hour.

Heat the oven to 350 degrees F.

Divide the dough into 8 equal parts. Shape each part into a long strip 8 x 1 1/2 inches and place on an ungreased cookie sheet. Make a slight indentation down the center of each strip using the handle of a wooden spoon. Fill this indentation with the jam (using 1 1/2 teaspoons jam per strip). Bake until the edges are light brown (10-12 minutes). Cool slightly before cutting diagonally into 1-inch pieces.

Don't Forget to Leave the Light on for Santa!

For more amazing strawberry dessert selections log on to our main site.

Don't forget to check out our special holiday craft selection at Easy Child Crafts

See you next month!