Tag: Christmas

Super Easy Cinnamon Pie Crust Cookies

Family Favorite

Cinnamon Pie Crust Cookies are one of my favorite “cookies”. A simple but amazingly addictive treat, Pie Crust Cookies are a great way to use up leftover pie crust dough. The pies themselves are mostly, “meh”, for me (I know how crazy that sounds to many of you), but pie crust! Now that can be turned into something delicious. Add a cup of hot cocoa or herbal tea and I’m a happy girl!

I’ve never been a huge fan of cooked fruit pies. While there is definitely a time and place for a great apple pie, most cooked fruit makes me kind of sad. So mushy.

Dreaming of Pie

I do enjoy making pies, though. Especially holiday pies. I love most cream pies and pecan pie is one of my all time favorites. When I was a little girl, I once told my Aunt Shirley I would not go to sleep until she made me a Chocolate Cream Pie. It was already past my bedtime but she did it! Aunts are the best.

But let’s get back to pie crust and these simple delights. While store-bought pie crust makes these delicious cinnamon cookies even easier, making the dough from scratch is easy and takes these cookies to the next level. I’ve included my favorite, simple pie crust recipe here, but feel free to use your tried-and-true recipe.

Making Pie Crust Cookies Your Own

These cookies are easily modified and adapted to suit your family’s palate. Once baked and cooled a bit, I sometimes drizzle a simple vanilla glaze on top. The icing adds that extra bit of yum. It’s also fun to use cookie cutters to cut the cookies into shapes before baking. I have a friend who, instead of cinnamon, dusts hers with a bit of sugar and cocoa and some mini chocolate chips. And, if you’re into cooked fruit, you can definitely sprinkle some diced fruit on top before baking. So many fun possibilities!

Do you guys make something like this? What’s your family’s version?

Pie Crust Cookies

A simple but amazingly addictive cinnamon treat, Pie Crust Cookies are a great way to use up leftover pie crust dough.
Prep Time 15 minutes
Cook Time 10 minutes
Course Cookies & Bars
Cuisine Universal
Servings 1 crust


  • 2 Tbsp sugar
  • 1 tsp cinnamon or to taste
  • 1 C all purpose flour
  • ½ tsp salt
  • 1 tsp sugar optional
  • C shortening, butter, or lard
  • ½ Tbsp vinegar optional
  • 2 – 4 Tbsp ice water
  • ¼ C butter softened (not melted)


  • Preheat oven to 400°. In a small bowl or jar with a shaker lid, mix together the 2 tablespoons sugar and cinnamon; set aside.
  • In a medium bowl, or the bowl of a food processor, combine flour, salt, and sugar, if using.
  • Cut or pulse in ⅓ cup shortening until mixture resembles coarse crumbs.
  • If using, sprinkle mixture with vinegar and mix lightly or pulse once or twice. Continue with ice water in the same manner, 1 tablespoonful at a time, until dough is just moist enough to form a ball when lightly pressed together.
  • Working the dough as little as possible, shape into a ball and flatten to ½-inch thickness, rounding and smoothing edges as you go.
  • Place dough ball between two sheets of parchment or waxed paper and roll from center out toward edges until desired thickness is reached. Remove top sheet of parchment or waxed paper and move dough with bottom sheet of parchment to a cookie sheet or baking stone.
  • Using a pastry brush, spread ¼ cup softened butter over prepared pie crust. Sprinkle with cinnamon-sugar mixture. Using a pizza cutter, cut dough into roughly 2" x 3" rectangles. Separate slightly or leave cookies close together, as desired.
  • Bake at 400° for about 10 minutes or until the crust is lightly browned. Allow to cool slightly before eating, but these are delicious warm!
Keyword baked goods, cinnamon, cookies, pie, pie crust

On the Hunt for Vintage Ornaments

A Walk Down Memory Lane

I love vintage ornaments. They have so many stories to tell! Recently I went with my mom and sister to Sweet Salvage in Phoenix and found so many lovely treasures! As usual, it’s hard to narrow my finds down to the best for me right now, but I had a specific goal in mind this year: I wanted to find a few vintage Christmas ornaments and a small silver tray to set on our TV console for the season.

When we temporarily moved from a large ranch-style home to a small condo earlier this year, in spite of our best intentions, all our holiday decorations ended up in the far back corner of the storage unit. Ain’t no one got time (or energy) to dig those out!

A Little Bit of Christmas Cheer

I figured a couple of little Christmas ornaments with lots of sparkle and charm, it could soften the blow of not having a Christmas tree. Or lights strung up. Or my Christmas village set out. Maybe that’s a stretch, really, but I have been determined to make the best of this challenging situation.

I ended up finding a handful of vintage Christmas ornaments and I love them! They make me so happy in all their sparkly, well-loved goodness. Some are truly vintage, some are replicas. But they go together well in the sweet little silver tray I found to group them in. It turned out to be a good plan with great results.

A Little Something Just for Me

I also found this sweet little mug. I make up a batch of Cinnamon Pie Crust Cookies to have with my hot cocoa and peppermint tea and it feels pretty festive. That tiny little ornament and simple typewriter font “joy”! I mean, in the end, buying the mug was just obvious, right? I leave it out on my kitchen counter near the sink and it adds a bit more of a holiday touch.

I’ll take what I can get.

Gramma Eddie’s Copycat See’s Fudge

My Gramma Eddie made this amazingly smooth and creamy fudge every holiday season. I remember watching her, and later, my parents, pour it onto waxed paper, form it into logs, and then stow the fudge safely in the fridge. I was so impatient for it to cool so I could get that first bite! I’m pretty sure I ended up eating most of it myself.

While I remember half of Gramma’s fudge having walnuts in it (which I hated at the time – I would literally eat around them when the “plain fudge” was gone), I only remember my parents making fudge without additions. I’ve since come to like a variety of flavors. Shockingly, I divide the candy into three portions and make some “original” or plain, some with walnuts, and some with a touch of peanut butter. I also recently started pouring the fudge into pans to make it easier on me. Plus I like the more uniform edges when it comes to cutting it. This year I cut the peanut butter fudge into squares to make it easier to tell the difference between that and the original. See recipe notes for more info on my method.

Grandma Eddie always called this “See’s Fudge Candy”. I’m not sure where she got the original recipe or if it was at all associated with See’s (probably not), but it is famous in our family and I can’t have Thanksgiving without having a bit of this fudge to open the holiday season. And it’s definitely not Christmas Day without a few pieces while opening gifts.

Five Pound Fudge Candy

A smooth, creamy old fashioned fudge recipe reminiscent of See's famous fudge.
Prep Time 10 minutes
Cook Time 30 minutes
Course Candy
Cuisine Universal


  • 4 ½ C. sugar
  • 1 12 oz. can evaporated milk
  • 1 13 oz. Hershey’s chocolate bar
  • 3 C. semi-sweet chocolate chips
  • 1 7 oz. jar marshmallow crème
  • dash salt
  • vanilla
  • Walnuts, peanut butter, etc. as desired*


  • In a large, heavy pan over medium heat, mix together sugar and evaporated milk. Bring to a boil stirring frequently to keep mixture from burning.
  • After mixture comes to a boil, cook for five minutes, stirring occasionally.
  • Meanwhile, break up the chocolate bar into a large bowl and add chocolate chips.
  • Remove milk and sugar mixture from heat and add chocolate. Stir until smooth and thoroughly combined.
  • Add marshmallow, vanilla, and dash of salt; mix well to combine.*
  • Pour onto waxed paper, roll to form logs, and refrigerate until set.


  • If you want the whole batch with nuts or peanut butter, you can add them at the same time as the marshmallow crème.
  • If you’d like to get a variety from one batch, I divide the candy into thirds by using small pans. First, using a food scale, I pour about one pound of fudge into a small, well-buttered loaf pan and set aside. I then add some nuts to two small buttered loaf pans, pour about a pound of fudge into each pan, and then stir to distribute the nuts. Finally, I add some peanut butter to what remains in the pan, stir lightly to distribute, but leave ribbons of peanut butter, and pour that into a well-buttered 8 x 8 dish. 
  • Store in the fridge for maximum freshness.
Keyword candy, chocolate, heirloom

I’ve noticed it’s almost impossible to find the 13 oz. Hershey bars anymore. I usually buy two smaller 7 oz. bars and use those – all 14 oz. At lease, what doesn’t go into my mouth while I’m waiting for the boiling phase to complete. 

I’d love to hear about your family’s favorite fudge recipe. Or do you have a different favorite holiday candy? Either way, give this recipe a try and let me know what you think or if you have any questions.

Merry Christmas and enjoy!

The Best Homemade English Toffee

Heirloom Recipe

This recipe comes from my Grandma Eddie (so named because her great-granddaughter could not say “Nellie”), who got it from her neighbor, Lou. I have fond memories of Grandma’s kind older neighbor across the alley. But I have even fonder memories of my own mother making dozens of batches of this wonderful heirloom candy. It was my mom who truly perfected this recipe and has shared all the tips and tricks she uses to make it perfect. Although I suspect many of you, like me, may find that you can never make it quite like Mom’s.

One of my favorite holiday treats, English Toffee has all the best elements of a great candy. The buttery, crispy toffee is best when perfectly set to that not-too-hard, not-too-soft stage. A solid, heavy pan, and a good candy thermometer make this ideal balance fairly simple.

The next trick is getting the toffee cooled just a bit so that the melted chocolate will adhere. Too hot and the chocolate seems to melt right off. Too cool and they don’t stick together very well. Cool the candy just until it feels a bit warm to the touch. I like to also gently soak up any melted butter pooling on top. Our family likes semi-sweet chocolate, but you can definitely use any chocolate you prefer.

Once the chocolate has been spread on top of the toffee, immediately spread the chopped nuts over all and press them into the chocolate slightly. Some nuts will definitely come off once the candy is broken into pieces, but getting as many as possible to stick to the melted chocolate helps cut down on that.

I feel like candy making has become a bit of a lost art in recent years, but I’m starting to see a comeback. I’d love to know if you try this recipe!

Lou’s English Toffee

Avatar photoCori Gillespie
A wonderful heirloom recipe of a holiday favorite.
Course Candy
Cuisine English
Servings 1 Half Sheet Pan


  • Heavy Pan
  • Candy Thermometer


  • 2 C butter no substitutes
  • 2 C sugar
  • 2 Tbsp white corn syrup
  • 6 Tbsp water
  • 1 tsp vanilla
  • ½ lb semi-sweet chocolate melted
  • 2 C walnuts or almonds chopped very fine


  • Generously grease bottom and sides of a jelly-roll or half-sheet pan; set aside.
  • In a large, heavy pan, melt butter over medium-low heat. Add sugar, corn syrup, and water. Stir until sugar dissolves. Cook very slowly to 310°F on a candy thermometer, stirring occasionally.
  • When toffee reaches 310°F on the candy thermometer, add vanilla, stir well, and pour into the prepared pan. Allow toffee to cool to the touch, then gently dab the surface of the candy with a clean paper towel to remove excess butter.
  • Pour melted chocolate over candy and spread evenly over entire surface. Immediately sprinkle nuts over top and press down slightly to help nuts adhere.
  • Once chocolate has set, break toffee into large pieces. Store at room temperature in a loosely covered container.


  • Keep in mind that humidity affects candy-making. If you try making this candy on a rainy day, the toffee will not set.
Keyword candy, chocolate, heirloom, holiday, nuts