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At Christmastime, my Grandmother Weaver made these old-fashioned cookies that I rarely hear of anymore. She used sugar cookie dough and cut round circles, piled mincemeat on half, used the other half to cover the mincemeat into sandwiches, and crimped the edges together with a fork. As a child, I wasn’t too fond of the mincemeat but still I looked forward to her cookies.

If I were making her cookies today, I would use my favorite sugar cookie recipe or choose a sugar cookie mix.

Instead of mincemeat, I would choose a pastry filling. I would wet the edges of the cookies to help them stick together before tightly crimping them together with a fork and poke holes in the top to allow the steam to escape before baking them.


For this article, we made a batch using our Sour Cream Vanilla Sugar Cookie Mix. We used an apple filling and baked them for nine minutes at 350 degrees. The mix comes with a frosting packet. We added a touch of lemon flavor to the frosting.

The cookies were delightful. We could have used other flavored sugar cookie mixes and fillings to make cookies for other occasions: a raspberry filling with a raspberry sugar cookie mix, a cherry filling with a chocolate sugar cookie mix, or maybe lemon filling with a key lime cookie mix.

Recently, we developed another cookie mix that seems like my grandmother at Christmastime—a cranberry orange oat cookie that is just delightful. We would like you to try it for $1.00.


Get this Cranberry Orange Oat Cookie Mix for $1.00

More Cookie Recipes that Work All Year

These cookies are just too good to only make them once a year but they certainly work for the holidays.

Peanut Butter Sandwich Cookies with Ganache Filling

This is really a recipe for peanut butter yoyo cookies—thin peanut butter wafers sandwiched with a creamy chocolate filling. This recipe is bound to be a hit at your house. It’s one of our favorite recipes.

For the very best cookies, use a quality chocolate though good quality chocolate chips will make a fine cookie.


1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup peanut butter

1 1/4 cups all-purpose flour
1 teaspoon baking soda


  1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix.
  2. Add the flour and baking soda and beat until combined.
  3. Refrigerate the dough for 20 minutes to firm up slightly.
  4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2-inches in diameter. Refrigerate for two hours or until firm.
  5. Preheat the oven to 325 degrees. Cut cookies into 3/8-inch slices. Place them on a greased baking sheet and bake 10 to 12 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.

For the filling:

pb-cookies-with-ganache-fillingMix 1/4 cup whipping cream, one tablespoons butter, and 2 tablespoons of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.

This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tablespoons.

Marionberry Cream Cheese Tarts

These are delectable little cookies. They are sugar cookies built on a cream cheese base recipe. The almond and powdered sugar will remind you of wedding cookies or almond crescents. Though this is a fancy cookie recipe, the dough goes together simply and quickly. This recipe calls for marionberry jam and the combination of marionberry jam, cream cheese, and almond is delightful but any smooth, spreadable jam or jelly will do. If I were making them today, I would choose pomegranate jelly for its bright, clear color and sweet-tart flavor.



3/4 cup (1-1/2 sticks) butter
1 eight-ounce package of cream cheese
1 cup granulated sugar
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
powdered sugar for dusting
a smooth marionberry jam or jelly for filling, about 4 ounces


  1. Cream together the butter, cream cheese, and sugar until light and fluffy. Add the extract.
  2. In another bowl, mix the flour and baking soda together. In two or three additions, mix the flour mixture into the creamed mixture. Refrigerate the dough for an hour or more.
  3. Preheat the oven to 350 degrees. On a floured counter, roll the dough to about 3/16-inch thick. Cut with three-inch cookie cutters into the shapes of your choice. In half of the cookies, cut one holes in the center. Bake for nine to ten minutes on greased sheets. The edges should no more than just barely start to turn brown. Cool on wire racks.
  4. After the cookies have cooled, dust the cookies with the holes in the centers with powdered sugar. Use a fine mesh sieve to get an even, attractive dusting.
  5. Match up cookies, the ones without holes for the bottom halves and ones with holes for the top halves. Invert the cookies and place a half teaspoon of jam or jelly in the center of the bottom cookies so that when pressed together, the cookies are back to back. Smear the jam around the center of the cookie and press the two halves together. It will not take much jam to finish the cookies and too much jam will squish out the sides.

Enjoy these fun and yummy cookies!

Dennis Weaver has burned food from Point Barrow, Alaska to Miami, Florida. He and his wife Merri Ann Weaver founded The Prepared Pantry in Rigby, Idaho. They have five children and six beautiful granddaughters.