Taste of Tradition

DeAnna’s Traditional Recipe: “I don’t think any Christmas cookie tray or box is complete without cutout sugar cookies! They are best to put out for Santa too! I use the basic sugar cookie recipe from my very first Betty Crocker cookbook that I’ve had since 1977!”

Betty Crocker’s Frosted Sugar Cookies


1 1/2 cups powdered sugar
1 cup butter, softenend
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar


Frosting (For After Baking)

3 cups powdered sugar
3 to 5 tablespoons milk
1/4 teaspoon vanilla
Decorate: food colors, colored sugar, or candy sprinkles


  • In large bowl, combine powdered sugar, softened butter, 1 teaspoon vanilla, almond extract and egg – mix with spoon until well blended. Stir in flour, baking soda and cream of tartar. Divide dough in half; shape dough into 2 disks, and wrap in plastic wrap. Cover and refrigerate at least 2 hours.
  • Heat oven to 375°F
  • Roll each disk on lightly floured surface until 1/4 inch thick. Cut with 2 – to 2 1/2-inch cookie cutters into desired shapes. Place cutouts on uncreased cookie sheets, at least 2 inches apart.
  • Bake 7 to 8 minutes or until edges are light brown. Cool 1 minute; transfer to cooling racks. Cool completely.
  • Frosting and Decorating: In medium bowl, mix powdered sugar, milk, and vanilla together with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with colored sugar or candy sprinkles.
  • Let stand about 4 hours or until frosting is set. Store in airtight container at room temperature with waxed paper between layers.

Kaylie’s Traditional Recipe: “This delicious recipe is my Grandmother’s. I make it from a hand written cook book she made for my Mom, where they are noted as ‘favorite for Christmas Eve.’ “

Grandma’s Holiday Squares Florentine


4 eggs, beaten
1 can cream of mushroom or celery soup
2 packages frozen chopped spinach, thawed WELL drained, and minced
1/2 cup nuts
1/4 cup minced green onions
1 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1 tube crescent rolls



  • In large bowl combine all ingredients except crescent rolls, mix well
  • Unroll crescent rolls, but do not separate. Press rolls into 14×9 buttered baking pan or cookie sheet, pressing seams together
  • Spread spinach mixture over dough
  • Bake at 350°F degrees for 40 minutes
  • Cut into 1 inch pieces, makes about 50 appetizers