A Christmas cactus erupts with pink blooms.
First of all, thanks for saving your Christmas cactus. These plants can live a long time, maybe even up to 100 years. So if you take care of this plant, you could be creating a multigenerational heirloom.
Second, all of the “holiday” cacti, such as Christmas cactus (Schlumbergera bridgesii), Thanksgiving cactus (Schlumbergera truncata) and Easter cactus (Schlumbergera gaertneri), can be a little persnickety about blooming if the conditions are not just right. I guess it runs in the family. So let’s talk about some things you can do that might help increase your chances for blooms.
Christmas cacti are what we call “short day plants,” meaning that for them to produce flower buds they need the reduced sunlight we are experiencing this time of year, as well as cooler temperatures.
Now, this would be advice for next year because these days are behind us, but to help get buds started, the plants need to be outdoors in a protected location until frosts are about to begin. The shorter days and cooler night temperatures help the plant know that it is time to flower.
When you bring them inside, place them in a cool, bright location where daytime temps are between 65-70 degrees and evening temps are between 55-65 degrees. This alone can be problematic because many of us keep our homes warmer this time of year.
Christmas cactus makes a colorful show for the holidays and following years.
Once the plants experience the cool night temperatures of about 55 degrees, they will tend to bloom in about five to six weeks. If they don’t get this cool, they will need a minimum of 12 hours of darkness each night for about six weeks before they will bloom.
I mentioned bringing these cacti inside when it gets cold. This implies they have been outside. While many tend to think of Christmas cactus as an indoor plant, they do just fine outside in a location with partial shade. If they get too much sunlight, the leaves might turn brown or possibly a pale green. But in an appropriate location, they will do well outside in the spring, summer and fall.
Another thing these holiday cacti need is good drainage. Even though the Christmas cactus is a succulent and can store some water in its leaves, it is not as drought tolerant as we might expect from a succulent, but don’t over water. Wet roots can contribute to root rot, and nothing about that sounds good. If your plant is outside and has been getting a lot of rain, you might need to move it to a protected area so it can dry out. If you are hand-watering, allow it to dry out before watering.
You will also need to re-pot your plant about every three years. Try not to re-pot more often than that because Christmas cacti tend to enjoy being a little root bound.
Fertilizer is also a contributor to getting nice flowers on your holiday cactus. Fertilize your plants with a good houseplant fertilizer at half-strength monthly from June through August. Then in the fall when buds start to form, switch to a low nitrogen fertilizer such as 0-15-10.
Now, once you get flower buds on your Christmas cactus, it gets even more persnickety. Drafts or sudden changes of temperature can cause it to drop its buds. If you move it to room with a different temperature after it buds, the flower buds may also drop. Or they might self-prune if they have too many buds for the plant to support. But if you leave them alone, the buds should develop normally.
Christmas cactus can live for many years.
After the plant has bloomed and drops those blooms, let it rest for about six weeks by withholding water. After six weeks, you can resume watering as usual. Whether indoors or outdoors, water when the top half of the soil is dry.
If you have a plant that does well, you might want to propagate some babies from this plant. To do this, cut off a small branch where it joins the main stalk. Rooting hormone can be helpful, so dip the bottom of the cutting in water and then into the rooting hormone. Plant the cutting in a plant media that drains well. Place the cutting in a bright room with temperatures in the 70- to 80-degree range. These warmer temperatures will help to promote growth. Keep the soil moist but not too wet. In about two weeks, you should be able to replant in a larger pot.
Earlier, I mentioned Thanksgiving cactus and Easter cactus. These are cousins of the Christmas cactus, with the primary difference being bloom time. This variance in bloom times is influenced by the differing lengths of daylight. Thanksgiving cacti bloom earlier because their threshold for blooming is triggered sooner than the Christmas cactus. And the Easter cactus blooms as the days begin to lengthen after having gone through the shorter days in winter.
With a little luck, you’ll be able to enjoy your Christmas cactus for years.
Featured video: Jamie Oldaker items will be on display at OKPOP
Cookie countdown: We’re counting down to Christmas with delicious cookie recipes
Day 4: Lizzies
Sandra Hendrix’s recipe for Lizzies appears to include a lot of ingredients, but it comes together easily.
The cookies are loaded with warm spices, cherries, pineapples, dates, pecans and an addition of whiskey. They are like fruitcake cookies but a little different. Hendrix shared this recipe in 2017.
Lizzies
¾ cup brown sugar
½ stick butter or margarine
2 eggs
1½ tablespoons evaporated milk
¼ cup whiskey
2 cups flour
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1½ teaspoons baking soda
½ teaspoon salt
½ pound candied cherries, chopped
½ pound candied pineapple, chopped
½ pound chopped dates
3 cups chopped pecans
1. Heat oven to 275 degrees.
2. Cream butter and sugar, add eggs and beat until smooth.
3. Stir in milk and whiskey. Mix spices, baking soda and salt with flour, and add to batter. Mix nuts and fruit and add to batter. Grease cookie sheets, and drop by tablespoons. Bake about 12 to 15 minutes, or until done.
Day 5: Sierra Nuggets
Judith Templeton acquired the recipe for Sierra Nuggets through the generous act of a longtime friend.
She shared the recipe with us in 2018. Tasters loved this recipe, which has just the right amount of warm holiday spices.
Sierra Nuggets
Makes 8 dozen Ingredients
1 cup butter
1 cup brown sugar
1½ cups sugar
1 tablespoon milk
1½ teaspoons vanilla
2 eggs
1 cup corn (or bran) flakes
3 cups oatmeal
1½ cups flour
1¼ teaspoons baking soda
1 teaspoon salt
½ teaspoon mace
1½ teaspoons cinnamon
¼ teaspoon nutmeg
1/8 teaspoon ground cloves
1½ cups coconut
1 cup walnuts
12 ounces chocolate chips
Directions
1. Cream butter and sugars until light and fluffy.
2. Add milk and vanilla.
3. Beat eggs and add to mix.
4. Stir in corn flakes and oatmeal.
5. Sift flour, baking soda, salt and spices. Add to mix.
6. Stir in coconut, walnuts and chocolate chips.
7. Drop by rounded teaspoonful on ungreased cookie sheet.
8. Bake for 10 minutes at 350 degrees.
Day 6: 1,2,3 Drop Cookies
Every year, we try to pick a cookie that has limited ingredients and can be whipped up in a flash.
That’s this cookie.
The 1, 2, 3 drop cookie submitted by Margaret Smith in 2018 has few ingredients, but who needs more than chocolate and peanut butter with a little crunch?
We also think these cookies will be gobbled up by the young ones at your holiday party.
Smith notes that the name of this cookie is derived from the amounts of the ingredients used.
1, 2, 3 drop cookies
1 (12-ounce) package milk chocolate chips
2 tablespoons chunky peanut butter
3 cups Frosted Flakes
1. Melt chocolate chips in microwave on lowest setting.
2. Mix in peanut butter. Add Frosted Flakes.
3. Drop onto wax paper and let set.
Day 7: Fruitcake Cookies
Fruitcake is a labor-intensive Christmas treat. These cookies, shared by Barbara Randall in 2009, have all the taste of fruitcake without all the work.
Fruitcake cookies
Makes 18 dozen
1 cup butter
1 cup granulated sugar
6 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 cup whiskey
2 quarts (or less) pecans
1½ pounds white raisins
1 pound candied cherries (red and green)
1 pound candied pineapple
1. Cream butter and sugar. Add eggs, beating well after each.
2. Sift flour, and combine with baking powder and spices.
3. Add flour and whiskey to butter mixture, alternating between the two until all is incorporated. Mix in nuts and fruit.
4. Drop by teaspoonfuls on greased pans and bake at 350 degrees for 15 minutes.
Day 8: Italian Chocolate Cookie
This Italian chocolate cookie is always one of our favorites.
And it makes plenty to share with your neighbors and friends.
In 2014, Faith Santangelo Boudreau sent us this recipe belonging to her mother, MaryAnne Santangelo.
Boudreau told us that the cookie is also known as the Italian chocolate meatball cookie, not because it contains meat, of course, but because the little chocolate balls look like meatballs when you roll them out and place them on the cookie sheet.
These cookies are filled with chocolate chips, raisins, warm spices and nuts, if you desire.
Italian chocolate cookie
1½ cups shortening
1½ cups sugar
3 eggs
1 cup milk
2 tablespoons vanilla
5 cups flour (add ½ cup to 1 cup more if needed)
5 teaspoons baking powder
1½ cups dark cocoa
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
1½ cups semisweet dark chocolate chips
1 cup raisins
1 cup chopped walnuts
¾ cup whiskey or sweet red wine
1. Preheat oven to 375 degrees.
2. Cream shortening and sugar; add eggs, milk and vanilla a little at a time and set aside. Mix all dry ingredients and spices.
3. Gradually combine the dry mixture thoroughly with the wet mixture. Add the optional whiskey or sweet red wine. Next, fold in the nuts, chocolate chips and raisins.
4. Roll the batter into little balls. Add flour to hands if the dough is too sticky. Place on a lightly greased cookie sheet or nonstick cookie sheet. Bake for 10-15 minutes.
5. When cool, dust with sifted powdered sugar or drizzle with chocolate frosting, then roll in sprinkles.
Day 9: Soft Molasses Cookies
Sue Ann Chapman shared this recipe with us in 2009.
She described it as “devastatingly good.” Watch your oven; you may only need about 9 to 10 minutes for baking.
Soft molasses cookies
Makes about 6 dozen cookies
½ cup butter, softened
½ cup shortening
1½ cups sugar
½ cup molasses
2 eggs, slightly beaten
4 cups flour
½ teaspoon salt
2¼ teaspoons baking soda
2¼ teaspoons ground ginger
1 teaspoon ground cloves
1½ teaspoons ground cinnamon
1. In a large mixing bowl, cream together butter, shortening and sugar until light in color and fluffy. Beat in molasses and eggs; set mixture aside.
2. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
3. Roll dough into 1-inch balls. Dip tops in granulated sugar, then place sugar-side up 2½ inches apart on greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not over bake. Cool on wire rack. Store in tightly covered container to maintain softness.
Note: We tested this cookie using a dark-chocolate kiss, which is a good match against the super-sweet cookie. Also, let the chocolate sit on top of the cookie for just a minute. As it melts a bit, the coarse sugar will stick to it better.
Day 10: Apricot Almond Bars
Awesome Apricot Bars are several layers of yummy.
Day 11: My Take Cookie Bars
Peanut butter, pretzels, caramel and chocolate ... What else do you need?
Carolyn Cahill’s invented these My Take Cookie Bars based on Hershey’s Take Five Bars and submitted them to us in 2017. The tasters loved them.
The recipe is pretty forgiving, she said, and is adaptable to one’s tastes — add more pretzels or more caramels, if you’d prefer.
“You can tweak it to your liking, it’s really easy the way it is,” she said.
My Take Cookie Bars
For peanut butter base:
½ cup peanut butter
5 ¹⁄³ tablespoons butter, softened
²⁄³ cup white sugar
½ cup brown sugar
2 eggs
½ teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
For pretzel/peanut/caramel layer:
1 cup mini pretzels
8 ounces Kraft caramels
1 cup dry roast peanuts
3 tablespoons cream
For chocolate topping:
1 cup chocolate chips or 2-3 small chocolate bars (milk or dark chocolate)
½ teaspoon sea salt or more
1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
2. Cream together peanut butter and butter, about 30 seconds. Gradually beat in sugars, eggs and vanilla until creamy. Whisk together flour, baking powder and salt in a small bowl, then stir into peanut butter mixture until well blended.
3. Bake approximately 15 minutes.
4. While peanut butter base is baking, melt caramels with cream in microwave and stir until well blended.
5. Coarsely crush mini pretzels and dry roast peanuts.
6. Remove peanut butter base from oven and gently sprinkle evenly with pretzel/peanut blend.
7. Drizzle caramel/cream over all and return to oven for another 12 minutes.
8. For the chocolate topping, sprinkle with chocolate chips or lay chocolate bars over top of the bars immediately upon removal from oven. When chocolate begins to melt, spread evenly over top. Sprinkle with sea salt.
9. When cool, cut into 16 squares.
Day 12: Ginger, ginger, ginger Christmas cookies
Cheryl Waldeck’s ginger, ginger, ginger Christmas cookies combine half a dozen spices, and three types of ginger — ground, fresh and and crystallized ginger — to pack as much flavor into each bite as possible.
The cookie packs a lot of flavor and has a pretty display with its dark, molasses-colored dough and specks of crushed peppermint candies.
GINGER, GINGER, GINGER CHRISTMAS COOKIES
Makes 2 dozen
2¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon freshly ground nutmeg
¼ teaspoon cardamom
½ teaspoon salt
¼ teaspoon white pepper
1 cup golden brown sugar, packed
1/3 cup unsalted butter, melted and cooled
1/3 cup molasses
1 large egg
1 tablespoon fresh ginger, peeled and minced fine
½ cup crystallized ginger (2.7 ounces), chopped
½ cup peppermint candy, crushed fine
1. Preheat oven to 350 degrees. Melt butter and allow to cool.
2. Sift the first nine ingredients (flour to white pepper) onto a sheet of waxed paper or into a bowl; set aside. Measure all other ingredients and have ready to incorporate near the mixer.
3. In a large bowl with an electric mixer, beat the sugar, butter and molasses on high for 3 minutes. Scrape the sides of bowl and continue beating another 3 minutes.
4. With mixer on low, add egg and incorporate. Add fresh and crystallized ginger and incorporate.
5. Continuing on low speed, mix the flour and other dry ingredients, adding gradually and mixing for 2 to 3 minute until a stiff dough forms.
6. Pinch out or portion with a small scoop, 24 uniform pieces of dough, then roll dough into 1-inch balls by swirling gently between your two palms approximately five times.
7. Lightly roll each ball in crushed peppermint candies to coat the outside of the balls (Go easy on the candy — even though it is yummy, a little goes a long way). Place peppermint-coated balls on a cookie sheet covered with parchment paper.
8. Bake 10-12 minutes. Cookies will crack on top, but will be soft inside and lightly browned on the bottom when finished baking.
9. Let cool 1-2 minutes then slide cookies, while still on the parchment paper, off the cookie sheet and onto a wire rack to cool completely.
Day 13: Chocolate thumbprints
These chocolate thumbprint cookies invert the traditional vanilla cookie with a chocolate or sometimes fruit center. The chocolate cookies are rolled in sugar before baking to add a little extra texture, and the vanilla center adds sweetness.
Lynn Miller submitted the recipe to the Tulsa World in 2017.
CHOCOLATE THUMBPRINTS
For cookie:
½ cup butter
⅔ cup sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
⅓ cup cocoa
¼ teaspoon salt
For vanilla filling:
1 cup powdered sugar
2 tablespoons butter, softened
4 teaspoons milk
½ teaspoon vanilla
1. For cookie, cream first five ingredients in small mixing bowl.
2. Combine flour, cocoa and salt; blend with creamed mixture. Chill dough about 1 hour until firm to handle.
3. For vanilla filling, mix ingredients until smooth.
4. Once the dough is firm, roll dough into 1-inch balls. Roll in sugar, and place on lightly greased cookie sheet. Press thumb into center of each cookie. Bake at 350 degrees for 10-12 minutes until set. As soon as cookie is removed from oven, spoon ½ teaspoon vanilla filling into thumbprint.
Day 14: Hawaiian lava cookies
Bernadine Skinner is a 12 Days of Cookies rock star. She has won Tulsa World’s annual Christmas cookie contest twice — both times with delicious bar cookie recipes, Makahiki Hou Bars (a coconut macadamia nut cookie) and Cherry Chocolate Cheesecake Bars.
In 2018, she earned a place in our 12 Days of Cookies lineup with her fudgy Hawaiian Lava Cookies. The chocolate cookies get a perfectly crackled look when they are rolled in powdered sugar, and when they’re baked, they resemble lava.
Hawaiian lava cookies
Makes 2 dozen
1⅓ cups all-purpose flour
1 cup granulated sugar
⅓ cup packed brown sugar
½ cup cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
¼ cup margarine or butter, softened
3 large egg whites, lightly beaten
1 teaspoon vanilla extract
Confectioners sugar (powdered sugar) for rolling
1. Combine flour, sugars, cocoa, salt and baking powder. Stir in margarine or butter until mixture is combined but crumbly. (A food processor may be used.)
2. Add egg whites and vanilla extract. Stir by hand until dough comes together and is moistened.
3. Place a few heaping spoonfuls of confectioners sugar into a shallow dish. Roll dough into 1½-inch balls, rolling each in the sugar to coat.
4. Place 2 inches apart on baking sheet, coated with cooking spray. Bake at 350 degrees for 12 to 14 minutes until just set around the edges but soft in the middle. Transfer to a rack to cool. They will have a cracked surface.
Day 15: Bourbon Street bars
Be prepared for these Bourbon Street bar cookies to disappear fast if you make them for the holidays. They are so good your family will gobble them up. Jocelyn Whitney shared them with us in 2013.
She altered a recipe to make them for an event. Now, they have a little something extra.
Bourbon Street bars
Makes about 48 bars
For crust:
½ cup sugar
½ teaspoon salt
2½ cups all-purpose flour
2 sticks (1 cup) butter, softened
1. Preheat oven to 350 degrees.
2. Spray a 10-by-15-inch baking dish with cooking spray.
3. Combine the dry ingredients for crust and then cut in the butter until the mix is fairly uniform and crumbly. Gently press this into the baking dish and bake until golden brown, about 25 minutes.
For filling and topping:
4 eggs
1½ teaspoons vanilla
1 tablespoon bourbon or whiskey
1 tablespoon flour
1½ cups sugar
1½ cups light corn syrup
2½ cups pecan halves
1 cup mini chocolate chips
1. Combine and mix until thoroughly blended. Pour over the hot crust.
2. Generously sprinkle with 1 cup of mini chocolate semi-sweet chips to top it off.
3. Bake another 25 minutes, until it is firm around the edges. Cool and cut into squares.
Day 16: Peppermint meltaways
Peppermint meltaways were submitted by Pat Tarver-Alcorn in 2014. They are the perfect holiday cookie, something to look forward to all year long.
Peppermint meltaways
1 cup butter, softened
½ cup powdered sugar
½ teaspoon peppermint extract
1¼ cups flour
½ cup cornstarch
Frosting:
2 tablespoons butter, softened
1½ cups powdered sugar
2 tablespoons milk
¼ teaspoon peppermint extract
2 or 3 drops red food coloring
½ cup crushed peppermint candies
1. In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in extract.
2. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
3. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
4. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
5. In a small bowl, prepare icing by beating butter until fluffy. Add the powdered sugar, milk, extract and food coloring (if desired); beat until smooth. Spread cover cooled cookies, sprinkle with crushed candies.
6. Store in an airtight container.
Day 17: Marianitas
The Marianitas cookie shared by Margarita Spear in 2015 have become somewhat legendary among our tasters. A stand out recipe will do that. What makes it different? The chopped Mexican chocolate and cayenne pepper.
MARIANITAS
Makes 3 dozen
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon red chile powder or cayenne powder
¾ cup butter, melted
1 cup brown sugar, packed
½ cup white sugar
½ tablespoon almond extract
1 egg
1 egg yolk
2 cups chopped Abuelita or Ibarra hot chocolate discs
1 cup chopped roasted almonds
Directions
1. Preheat oven to 325 degrees.
2. Stir together flour, baking soda, chile powder and salt, and set aside.
3. Cream melted butter and sugars together in medium bowl until well blended. Beat in extract, egg and egg yolk until creamy.
4. Mix in the dry ingredients until just blended.
5. With a spoon, mix in the chocolate chunks and almonds. Place cookies 3 inches apart on a baking sheet.
6. Bake for approximately 15 minutes.
Day 18: World's best cookies
The world’s best cookie recipe submitted by Dorothy Boyd in 2012 makes crunchy, chewy, salty and sweet cookies. Although the cookie may have an unassuming appearance, it surprised most tasters. The potato chips and cornflakes add a nice crunch, and the coconut gives them a good chew.
WORLD’S BEST COOKIES
1 cup margarine
1 cup white sugar
1 cup brown sugar
1 cup oil
1 egg
1 cup oats
1 cup crushed cornflakes
½ cup coconut
½ cup crushed potato chips (we used Lay’s)
½ cup pecans (optional)
1 teaspoon vanilla
1 teaspoon baking soda
3½ cups flour
1 teaspoon salt
1. Cream margarine and sugars together in a bowl.
2. Add remaining ingredients.
3. Place on ungreased cookie sheet in balls. Flatten with fork, dipped in water.
4. Bake at 350 degrees 12 to 15 minutes. (Best if crisp.)
5. Cool on baking sheet before removing.
Day 19: Butterscotch oatmeal cookies
The general sentiment among tasters when we tried these cookies was ... bring on the butterscotch. These butterscotch oatmeal cookies were submitted by Kathy Lucas in 2018.
Butterscotch oatmeal cookies
1 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
2 cups flour (less 2 tablespoons)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups oatmeal (quick cooking)
2 cups Rice Krispies
2 cups coconut
½ cup chopped pecans (optional)
1 (12-ounce) package butterscotch chips
1. Cream sugars with shortening, eggs and vanilla.
2. Stir in baking powder, baking soda, flour and salt.
3. Add the stirred dry ingredients to the creamy sugar mixture. Stir oatmeal, Rice Krispies, coconut, pecans and butterscotch chips into the mixture.
4. For each cookie, drop a heaping teaspoon of the mixture onto a greased cookie sheet. Bake in a 350-degree oven until the cookies are light and chewy, about 10-12 minutes.
Day 20: Mochachino almond Christmas logs
Venezuelan-born Elsa Elena Escobar loves to share her culture through the delicious recipes she creates. In 2018, she shared her recipe with us for mochachino almond Christmas log cookies, which happen to be gluten-free.
Mochachino almond Christmas log
Makes 24 cookies
For the cookie:
3½ cups almond flour or almond meal
1 cup granulated white sugar
3 large egg whites
Pinch of salt
1 tablespoon instant coffee powder
1 tablespoon unsweetened cocoa powder
1 tablespoon boiling water
1 teaspoon almond extract
1 tablespoon Khalua, eggnog or any liquor you prefer. (Can substitute it for 1 tablespoon of any fruit jam or jelly of your preference)
For the decoration:
1 egg white, slightly beaten with a fork
Pinch of salt
1½ cups sliced almonds, placed in a pie plate
Red candied cherries, cut in half
Green candied cherries, cut in fourths
Powdered sugar for dusting the cookies after baking
1. For the cookies: Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a small bowl, dissolve the instant coffee powder and the cocoa powder with the tablespoon of boiling water. Add the almond extract and the liquor, if using, to the mixture.
3. Combine the almond flour and ½ cup of the sugar in a medium bowl. Set aside.
4. In a large mixing bowl, using an electric mixer, whisk the egg whites with a pinch of salt until soft peaks are formed. Add the remaining ½ cup of sugar and keep beating for 1 minute. Add the coffee and cocoa mixture.
5. Add the flour and sugar mixture to the egg white mixture and fold carefully until well combined and a sticky dough is formed.
6. Divide the dough into 24 balls. Roll each ball into a log and place on prepared baking sheet 2 inches apart. You will have 24 logs on the baking sheets. (To roll the balls more easily, wet your fingers with a bit of water, when necessary).
7. For decoration: Take each log from the baking sheet, roll into the egg white mixture first and then roll into the sliced almonds. Place the logs back on the baking sheet and decorate them with the red and green candied cherries. Press the half red candied cherry in the center of the log and the quarter green cherries at the sides, resembling a Christmas flower.
8. Bake the cookies for 20 minutes or until lightly firm. If you prefer a crispier cookie, leave in the oven for 1 or 2 minutes more.
9. Let cool 10 minutes on the baking sheets. Transfer them to a wire rack to cool completely. Dust the cookies with the powdered sugar.
NOTE: These cookies can be piped too. Use a pastry bag with a large star tip, such as the Ateco 827. The logs will be a bit more realistic due to the texture of the tip marks.
Can be stored in an airtight container for two or more weeks at room temperature. They freeze very well for 2 to 3 months.
Day 21: Creme de menthe cookies
Fans of mint and chocolate will love this recipe for creme de menthe cookies, and the sandwich cookies melt in your mouth. Jacque Schneider submitted it to the Tulsa World in 2012.
Creme de menthe cookies
Makes 2½ dozen
For cookie wafer:
¾ cup butter (don’t even think about substituting), softened
½ cup sugar
½ teaspoon salt
1 large egg
2 cups flour
For filling:
2 cups sifted powdered sugar
3-4 tablespoons green creme de menthe
For frosting:
6 ounces semisweet chocolate chips, melted
For cookie wafers:
1. Cream together butter and sugar, beating until fluffy. Add egg and mix until blended. Combine flour and salt, then add flour mixture to butter mixture, stirring well. Chill at least 30 minutes.
2. Working with ½ of dough at a time (keep remainder in fridge), roll out to 1/8-inch thickness on waxed paper (dough will be soft). Cut dough with circle 2-inch cookie cutter. Invert paper over ungreased cookie sheet carefully and remove wax paper.
3. Bake at 325 degrees for 7-8 minutes. DO NOT BROWN. Remove cookies to wire rack and cool completely.
For filling:
1. Combine sifted powdered sugar and creme de menthe, beating until smooth. Dilute as needed with water. Spread about 1 tablespoon of mixture evenly on half of cookie wafers. Top with a second cookie.
For frosting:
1. Melt semisweet chocolate chips. Frost top of cookie with chocolate. If desired, add a dab of creme de menthe mixture in center.
Day 22: Gingerbread pinwheels
Looking for a Christmas cookie that goes a long way and looks great too? Gingerbread pinwheels, submitted by Laura Clayton in 2014, are the answer.
Gingerbread pinwheels
Makes about 5 dozen
For gingerbread dough:
¾ cup butter, room temperature
¾ cup firmly packed light brown sugar
¼ cup light or dark molasses
2 large egg yolks
2¼ cups all-purpose flour
2 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt
For plain dough:
1 cup butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1. For gingerbread: Cream butter with brown sugar until light and fluffy. Add molasses and egg yolks. Mix until combined.
2. In a large bowl, combine flour, ginger, cinnamon, baking soda and salt. Slowly stir into butter mixture until well-combined. Wrap with plastic wrap and chill for 1-2 hours.
3. For plain dough: Cream butter with granulated sugar until light and fluffy. Add egg and vanilla. Mix until well-combined.
4. In large bowl, stir together flour, baking soda and salt until well-combined. Add to butter mixture slowly until well-combined. Wrap in plastic wrap and chill for 1-2 hours.
5. After they’re both chilled, unwrap the doughs. Roll gingerbread dough into a 12-by-16-inch rectangle. Slide dough onto sheet of waxed paper then onto a baking sheet pan. Repeat process with plain dough. (Note: We rolled the dough out on a piece of waxed paper to make it easier to transfer the dough to the cookie sheet).
6. Chill the dough for 10 minutes. Set doughs onto work table. Carefully invert plain dough on top of gingerbread dough. With sharp knife, cut in half lengthwise to make two 6-by-16-inch rectangles. Starting at long edge of one rectangle, lift waxed paper to roll doughs into tight, even cylinder shape. Repeat with other rectangle.
7. Wrap and freeze till firm, 30 minutes. Unwrap and slice crosswise into ½-inch-thick rounds. Lay flat 1 inch apart on greased 12-by-15-inch baking sheet pan. Bake at 325 degrees for 15-20 minutes. Cool on cooling rack. Once cooled, store in airtight container.
Day 23: Angel almond bars
Don’t let the short ingredients list fool you, this recipe is a keeper. Marty Ramsey submitted the recipe in 2019 and it and took top prize in the annual cookie contest.
Angel Almond Bars
2 cups all-purpose flour
2 cups sugar
2 sticks butter
4 eggs
2 teaspoons almond extract
1. Preheat oven to 325 degrees. Grease sides of 9-by-13-inch pan and line bottom with parchment paper.
2. Beat butter and sugar until light and creamy. Beat in eggs and almond extract. Mix in flour. Spread batter in pan.
3. Sprinkle ½ a cup of sliced almonds on top. Sprinkle on a little white sugar. It makes a crispy top.
4. Bake for 30-35 minutes.
Day 24: Bailey's peppermint-chocolate chip cookies
Be prepared to share the recipe when you bring Bailey’s peppermint-chocolate chip cookies to an event. It is everything you love about chip cookies, with a little something extra. Jaclyn Wertis shared this recipe with us in 2016.
Bailey’s peppermint-chocolate chip cookies
Makes about 3 dozen
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons Bailey’s Irish Cream liquor
2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (10-ounce) bag Andes Crème de Menthe baking chips
1. Beat butter at medium speed with an electric mixer until creamy.
2. Gradually add both sugars, beating well to combine.
3. Add the eggs, one at a time, until blended.
4. Add Bailey’s Irish Cream and beat into mixture. Stir in Andes Crème de Menthe baking chips to creamed mixture.
5. Mix together flour, salt and baking soda in separate bowl. Add flour mixture to creamed mixture gradually until blended.
6. Drop cookie dough by heaping tablespoonfuls onto cookie sheet covered with parchment paper.
7. Bake at 350 degrees for 12 minutes or until lightly browned.
Day 25: Coffee-glazed oatmeal cookies
To kick off our countdown right, we chose a cookie that is the star of any cookie plate, coffee-glazed oatmeal cookies. Pati Casillas submitted the recipe to the Tulsa World in 2013, and we’ve made them in our own homes many, many times since then.
COFFEE-GLAZED OATMEAL COOKIES
½ cup butter
½ cup butter-flavored Crisco
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1. Cream the softened butter and Crisco with the sugars. Add eggs and blend.
2. Add vanilla, then the dry ingredients. Add the uncooked oatmeal last. At this point, you can chill dough or bake.
3. Roll into balls, about 2 tablespoons per ball. Place balls on an ungreased cookie sheet. Bake at 375 degrees for about 10 minutes. Cookies will spread. Remove immediately from sheet when done. Place on waxed paper and glaze with frosting.
COFFEE GLAZE
3 tablespoons butter
1 cup powdered sugar
1 tablespoon strong liquid coffee
1 teaspoon vanilla
¾ teaspoon cinnamon
1. Melt butter and then mix in all ingredients.
2. Drizzle on cookies and enjoy.
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Jenks home lights up holiday season
You can get answers to all your gardening questions by calling the Tulsa Master Gardeners Help Line at 918-746-3701, dropping by our Diagnostic Center at 4116 E. 15th St., or by emailing us at mg@tulsamastergardeners.org.
