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Peppermint Shortbread Cookies


Peppermint Shortbread Cookies


1 cup soft butter, not oleo

1/4 cup sugar

1/4 cup crushed peppermint candy

1 tsp vanilla

2 cups flour

1/4 cup corn starch

1 cup powdered sugar

1 to 2 Tbsps. Milk

½ tsp. vanilla

2 to 3 Tbsp. peppermint candy to top frosted cookies


Preheat oven to 300 degrees F.   Butter a cookie sheet or you may use parchment paper on your cookie sheet.   If you are using stoneware no parchment paper is needed.



Cream together butter, sugar, crushed peppermint candy and 1 tsp. vanilla.    Sift together flour and cornstarch; stir into cookie dough.   Roll into 1 inch balls and place on prepared cookie sheet; flatten with the bottom of a glass cut coated with sugar to prevent sticking.   Bake for 25 to 30 minutes.   Remove from oven, let cool a few minutes then remove to cooling tray.   Drizzle or spread with frosting.   Top with crushed peppermint candy.   Enjoy!



Stir together powdered sugar, ½ tsp. vanilla and just enough milk to get to desired consistency for drizzling or spreading which ever you prefer.


Makes about 36 small cookies.

Posted by Deedol Schoenmakers Kitchen


Granny’s Cake Mix Bars…


Granny’s Cake Mix Bars…


½ cup butter, room temperature

½ cup brown sugar, packed

2 Tbsps. Water

1 egg

1 fudge cake mix, or your favorite cake mix

2/3 cup ground coconut

1/3 cup chopped pecans

2 cup semisweet chocolate chips


Preheat oven to 350 degrees F.  (175 degrees C.)   Grease 9×13 baking pan.


In a large bowl cream together butter and brown sugar until smooth.   Mix in egg and water.   Stir in cake mix of choice.   Mix in coconut, pecans and chocolate chips.   Spread mixture into prepared pan.


Bake 30 to 35 minutes.    Remove from oven, cool completely.   Cut into bars.   Enjoy!

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection


Chocolate Peanut Butter Shortbread Bars


Chocolate Peanut Butter Shortbread Bars


Chocolate Shortbread:

1 cup butter, room temperature

3/4 cup sugar

1/3 cup unsweetened cocoa

1 tsp. vanilla extract

2 cups all-purpose flour


Cream together the butter, sugar, cocoa and vanilla.    Mix in flour until smooth.   Set aside.


Peanut Butter Layer:

1 cup butter, room temperature

1 cup sugar

1/4 cup crunchy peanut butter

1 egg yolk

1 tsp. vanilla extract

1 3/4 all-purpose flour

1 cup rolled oats


Cream together butter, sugar and peanut butter; add egg yolk and vanilla.   Mix in flour and oats, set aside.



1/2 cup dry roasted peanuts, finely chopped


Preheat oven to 300 degrees F.   Grease 9×13 baking dish.


Press half of the chocolate shortbread into the pan.   Spread the peanut butter layer over chocolate layer.    Carefully pat the remaining chocolate shortbread dough evenly over the peanut butter layer to cover completely.   Gently press  peanuts into chocolate shortbread.


Bake about an hour, check after 45 minutes or so.   The shortbread will be done when the sides look dry.   Cut into squares while still hot.   Let shortbread cool before removing from pan.   Make 32 bars.

Posted by Granny’s Favorite Recipes


Chocolate Truffles


Chocolate Truffles

36 oz. semi-sweet chocolate chips
2 Tbsp pure vanilla extract
28 oz. sweetened condensed milk
1 Tbsp coffee crystals, optional

Line a ton of cookie sheets with waxed paper. Combine the chips and milk in a heavy saucepan or large microwave bowl. Heat until melted smooth, stirring frequently. Do not over heat. Remove from heat, stir in vanilla and any additional flavored extract. Chill for 2 hours.

Form into 1 inch balls and place on prepared cookie sheets. Small ice cream scoop works well. Roll in powdered sugar or cocoa powder. Chill balls for 2 hours after formed if coating with melted chocolate, then dip in the chocolate with toothpicks and roll in desired coatings if you desire. Roll immediately after balls are dipped in if you are using extra coatings. Let the balls sit for 3 hours. Store in a cool place in airtight container.

This recipe is a basic truffle recipe. Makes 12 dozen truffles. Cut the recipe in half if needed. Dip them into white chocolate and roll in red and green sugar or sprinkles for a festive look. 1 tsp of flavored extract can be added to a quarter of the dough, for 4 different flavors, or 4 tsp flavor for the whole recipe.

Flavor variations: almond, orange, raspberry, cherry, rum, raspberry, peppermint, cinnamon oil, hazelnut, 1 Tbsp prepared coffee , flavored brandy, 2 tsp balsamic vinegar,

Coating variations: melted white chocolate, melted milk chocolate,
melted bittersweet chocolate, powdered or granulated sugar, unsweetened cocoa, sprinkles/jimmies, red hots, finely chopped nuts, flaked coconut, crushed hard candies, non-pareils, crushed candy cane.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


Granny’s Peach Pie


Granny’s Peach Pie


5 cups peeled and sliced Red Haven peaches

¼ to ½ cup sugar

2 Tsps. Minute Tapioca, divided

1/4 tsp. almond extract

1 tsp. butter

Double crust pie dough


Preheat oven to 375 degrees F.


Peel and slice Red Haven peaches, toss with sugar and set aside.


Roll out bottom pie crust, arrange in pie plate, slice bottom and sides of crust for a light and flaky finished pie crust.


Put half of the peach mixture in pie plate.   Sprinkle 1 Tablespoon tapioca over peaches.   Add extract.   Add rest of peach mixture and sprinkle top with 1 Tablespoon tapioca.   Add butter on top.


Roll out top crust.   Slice crust and apply crisscrossed to top of pie.   Flute edge of pie crust.   Or top crust on as a whole crust, slice top crust for ventilation and then flute edges.


Cover with foil.   Bake 45 minutes.  Uncover pie and bake for an additional 15 minutes or until golden brown.   Enjoy!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


Baked Tomatoes


Baked Tomatoes

3 medium tomatoes
2 Tbsp fine dry bread crumbs
2 Tbsp grated Parmesan cheese
2 Tbsp olive oil
½ tsp. basil,

Preheat oven 375 degrees F.
Cut tomatoes in half crosswise. Sprinkle each with a little salt. Combine bread crumbs, cheese, olive oil and basil; mix well. Spread on tomatoes. Bake 15 to 20 minutes or until well heated.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


Homemade Pudding


Homemade Pudding

1/2 cup confectioners’ sugar
2 1/2 Tbsps. water
1/3 heaping cup cornstarch
3/4 cup sugar
2 cups milk
1 pinch salt
2 extra large egg yolks
1 cup half and half
1 tsp. pure vanilla extract
1 Tbsp. butter

Blend together well confectioners’ sugar and water and set aside, it will be thick and pasty.

In a large bowl whisk together well cornstarch, sugar, milk, pinch of salt and egg yolks, set aside

In a large sauce pan over medium heat mix together half and half and confectioners’ paste.   Whisk until all is completely incorporated.   Then take 1/2 cup of this mixture and pour it into the milk cornstarch mixture to temper the eggs yolks. Give it a good swirl, then pour the entire milk cornstarch mixture back into the saucepan, whisking constantly. Whisk until mixture boils and thickens and coats the back of a spoon, about 7 to 9 minutes.

Once the pudding is nice and thick, remove from heat and add almond extract, vanilla extract, and butter.   Mix well.   Then pour into a big bowl or individual serving bowls. Cover with plastic wrap by placing plastic wrap directly on top of pudding. This will prevent pudding from forming an unwanted skin.   Chill in the refrigerator overnight or at least 6 hours. Enjoy!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks