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Tuesday, December 18, 2012



Five Mouth Watering Cookie Recipes
By Stephanie Campbell

With Christmas getting close, there is one thing I look forward to first and foremost. It is holiday cookies. The house smells of vanilla and cinnamon and there are trays of cookies on my counter. Since I look forward to my holiday cookies so much, I thought I would share the recipes of some of my favorite holiday cookies. Please note that I did not invent these recipes and that proper credit is given at the end of the blog.

Almond Raspberry Stars

  • •3/4 cup butter, softened
  • •1/2 cup confectioners' sugar
  • •1 teaspoon vanilla extract
  • •1/2 teaspoon almond extract
  • •1-3/4 cups plus 2 tablespoons all-purpose flour
  • •2 tablespoons finely chopped almonds.
  • •1 tablespoon sugar
  • •1/2 teaspoon ground cinnamon
  • •1 egg white, beaten
  • •1/3 cup raspberry jam

  • •In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extracts. Stir in flour. Shape into a ball; cover and chill for 15 minutes.
  • • On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine the almonds, sugar and cinnamon. Brush small stars with egg white and immediately sprinkle with almond mixture. Leave large stars plain.
  • • Place 1 in. apart on ungreased baking sheets. Bake small stars at 350° for 10 minutes and large stars for 12 minutes or just until the tips begin to brown. Cool on wire racks.
  • • To assemble, spread enough jam over large star to cover the center. Top with a small star; press lightly (jam should show around edge of small star). Repeat. Let jam set before storing cookies in an airtight container.

Vanilla Crisps
  • •1/2 cup butter, softened
  • •1/2 cup shortening
  • •1/2 cup sugar
  • •1/2 cup packed brown sugar
  • •1 egg
  • •1 teaspoon vanilla extract
  • •2 cups all-purpose flour
  • •1 teaspoon baking soda
  • •1 teaspoon cream of tartar
  • •1/2 teaspoon salt
  • •Water
  • •Additional sugar

In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

Ambrosia Bites

  • •1 cup butter, softened
  • •1 cup sugar
  • •1 cup packed brown sugar
  • •2 eggs
  • •1 tablespoon grated lemon peel
  • •1 tablespoon grated orange peel
  • •1 teaspoon vanilla extract
  • •2 cups all-purpose flour
  • •1-1/2 cups quick-cooking oats
  • •1-1/2 teaspoons baking soda
  • •1 teaspoon salt
  • •1 teaspoon baking powder
  • •1 cup chopped walnuts.
  • •1 cup raisins
  • •1 cup chopped dates
  • •1 cup flaked coconut

  • •In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, peels and vanilla. Combine the flour, oats, baking soda, salt and baking powder; gradually add to creamed mixture until well blended. Stir in remaining ingredients.
  • • Drop by heaping tablespoons 3 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Sugar Cookies

  • •1 cup butter, softened
  • •1-1/2 cups sugar
  • •2 eggs
  • •1/4 to 1/2 teaspoon anise extract
  • •3 cups all-purpose flour
  • •1 to 1-1/2 teaspoons aniseed
  • •1 teaspoon salt
  • •1 teaspoon baking powder
  • •1 teaspoon baking soda
  • •Frosting and coarse sugar, optional

  • •In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, aniseed, salt, baking powder and baking soda; gradually add to creamed mixture and mix well.
  • • Shape into 1-in. balls; place on greased baking sheets. Flatten with a glass dipped in sugar.
  • • Bake at 375° for 6-7 minutes or until set. Cool on wire racks. If desired, frost cookies and sprinkle with coarse sugar.

Apricot Tea Cookies

  • •1-1/4 cups all-purpose flour
  • •6 tablespoons sugar
  • •1/8 teaspoon salt
  • •4 ounces cream cheese
  • •1/2 cup cold butter, cubed
  • •1 tablespoon Daisy Brand Sour Cream

  • •1-1/4 cups chopped dried apricots
  • •1/2 cup sugar
  • •5 tablespoons orange juice

  • •1 cup confectioners' sugar
  • •4 teaspoons water

  • •In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour.
  • • Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool.
  • • Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal.
  • • Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

My Sources:

Food Network
Women's Day Magazine
Martha Stewart Living
Home and Gardens Magazine

Now that we're done with the recipes, it's time for the next fun item on my list—free books. Who doesn't love that? I will be giving away a free copy of my latest release, P.S. I Killed My Mother. In order to win, just leave a comment on my blog with your name and email address. I will select the winner by assigning each commenter a number and then using a random number generator to pick the winner.

About the author: I am the published author of The Willow Does Not Weep, Racing Death, Case Closed, Mirror of Darkness, Hot Wheels, Dragon Night, Poachers, Dragon Night, Tasting Silver, Late but not Never, Specimen X, Tales of Draga, E is for Eternity, and P.S. I Killed My Mother. I have written another screenplay, "His Name was Dan Jose". My short story, "The Beauty in Ugly", is being produced by Lower End Productions. I am represented by Sheri Williams of Red Writing Hood Ink.

About my newest release:

If you liked this blog, please come check out my newest release, P.S. I Killed My Mother, released on November 28th. Here is a little about this release. P.S. I Killed My Mother is about a girl who was abused as a child who finally fights back and ends up killing her mother by accident. Instead of facing up to what she has done, she runs away from her father and turns to the street. Though she tells herself she is emotionless, she feels so guilty about killing her mother that she ends up punishing herself by doing things she would have never done before. I wrote this story to explore the powers of the subconscious mind. While the concept is sad, it is also a story of forgiveness. My main character, Whitney, must learn to forgive herself for what was an accident, just as she must forgive her father who never stopped the abuse and her mother who abused her in the first place.

If you want to read more about my release(s) or just want to keep up with me, please feel free to join with me on any of the following websites.

My blog:!/
My website:
My Facebook:
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My agent's page:

You can also hear me talk on The Candy O'Donnell Show at

I have also spoken with Silver Star Media at

1 comment:

  1. I love the smell of freshly baked cookies. These all look delcious especially the almond ones :)