The Savvy Shoppers Magazine

Team Buzz’s Favorite Holiday Cookies

Nicole’s Short Bread



1 2/3 cup butter

4 cups flour

2/3 cup sugar

3 tbsp. milk


Preheat oven to 375°


Mix altogether, make small balls to roll out. Cut with cookie cutters or make roll to cut slices. roll in sugar. Cover with foil and refrigerate until easy to cut. Bake for 11 minutes.

White Chocolate Cranberry



1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/2 cup granulated sugar

1 TBS vanilla extract

1 large egg

1 1/2 cups all-purpose flour

1 1/2 TSP baking soda

Dash of cinnamon

Dash of salt

1 cup dried cranberries (chopped)

3/4 cup white chocolate chips


Preheat oven to 350°


With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. In a separate bowl, mix dry ingredients:  flour, baking soda, salt and cinnamon.

Mix the dry ingredients  gradually into the creamed sugar mixture. Stir in the chopped cranberries and white chocolate chips. Drop onto baking sheet in heaping spoonfuls. Bake 12-15 minutes or until edges are golden brown. Cool on the sheet about 5 minutes before transferring to wire rack.






1 cup butter

1 1⁄2 cups sugar

2 large eggs

2 3⁄4 cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1⁄4 teaspoon salt

3 tablespoons sugar

3 teaspoons cinnamon


Preheat oven to 350°


Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch globs of dough into the sugar/ cinnamon mixture. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.

Grand-maman Caramels



4 cups sugar,

4 cups milk


Put in pan and slow boil (very small bubbles) 6-8 hrs.?

Stir once in a while - stir constantly once boiling and thicker. To test for doneness put drop in cold water, if done hardens-stays together.  Lightly butter pan. Lay in pan one inch thick. Cut before it gets too hard.

White Chocolate Chip Macadamia Nut



2 1⁄4 cups all-purpose flour

1 teaspoon baking soda

1⁄4 teaspoon salt

1 cup light brown sugar, firmly packed

1⁄2 cup white sugar

1 cup salted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

1 cup coarsely chopped macadamia nuts

1 1⁄2 cups white chocolate chips


Preheat oven to 350°


In medium bowl combine flour, soda and salt. Mix well, set aside. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.

Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.


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