Welcome to “Katie’s Christmas Cookies!”

In the old days (like before 2010), people would give away cookies at Christmastime and put the recipe on a little card.  Cute…quaint…but soooooo not how I roll.

I thought it would be much more fun to share just a few of the many treats that have been Christmas traditions in our family my whole life and to put those recipes on this fun little web site, along with some other memories, traditions, sights and sounds from Christmas at our house.

So I hope you’ll enjoy the treats, and have as much fun making them as I do with my dad.  And I hope you enjoy some of my favorite Christmas movie clips and pictures from Christmases past in the Oltmanns family.

So have fun, and Happy Holidays!


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2 cups granulated sugar
¾ cup vegetable oil
¾ cup cocoa, unsweetened
4 eggs
2 teaspoons vanilla
2 -1/3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar



In a large bowl, stir together sugar and oil by hand.  Add cocoa, blend well.  In a separate bowl, beat eggs and add vanilla.  Add to sugar-cocoa mixture and blend well by hand.

In a separate bowl, stir together flour, baking powder, and salt.  Add to cocoa mixture, blend well.   Dough will have the consistency of soft fudge.  Cover and refrigerate overnight or until dough is firm enough to handle.

Heat oven to 350 degrees F.  Grease cookie sheets.  Scoop two tablespoons of dough and roll into a ball.  Roll dough balls in powdered sugar.  Place balls about two inches apart on cookie sheet.  Bake 12-14 minutes until tops are cracked.  Place cookies on wire racks to cool completely.

Makes 36-40 cookies.




1 cup butter or margarine, softened
2 cups sugar
2 eggs, well beaten
2 tablespoons milk
1 teaspoon vanilla extract
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
Red and green colored sugar



Cream butter; beat in sugar gradually.  Add eggs, milk, and vanilla extract;  stir to blend.  Combine and sift flour, baking powder, and salt.  Add gradually to the creamed mixture, mixing thoroughly.  Cover and  refrigerate for four hours or overnight.

Shape into ¾-inch balls.  Place 2 inches apart on greased baking sheet.  Place wax paper over all the balls and slightly flatten each one with bottom of a heavy glass.  Sprinkle colored sugar on the flat tops of each ball.  Bake at 375 degrees F for 8-10 minutes until edges are lightly browned.  Remove to wire racks immediately to cool completely.

Makes about 3 dozen cookies.


Some things just can’t be improved on, and this is one of them.  Nothing new or different about this recipe…its right off the Toll House package.  And when soft and chewy right out of the oven, there’s nothing better (OK, maybe Jimmy Choo shoes, but you get the idea).






  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (one 12-oz. package Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts (optional)


Preheat oven to 375 degrees F.

Combine flour, baking soda and salt in a small bowl.  Beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts (optional) by hand.  Drop a rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown.  Cool on baking sheets for two minutes.  Remove to wire rack to cool completely.



It’s not Christmas until the Raspberry Almond Squares are here!  This is our all-time favorite Christmas cookie and a guaranteed crowd-pleaser!  A special shout-out to my Aunt Patty for this recipe.





  • 1 cup unsalted butter or margarine softened to room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/3+ teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Raspberry preserves


Heat oven to 350 degrees F.

Beat butter and sugar with an electric mixer until light and fluffy.  Beat in egg and almond extract.  In a seperate bowl, stir together flour, baking powder and salt.  Add the flour mixture to the butter-sugar mixture a little at a time and beat until well-blended.

Spread evenly in an ungreased 9-inch square baking pan.  Smooth the surface.  Using a wet finger, make diagonal indentations (like a trough) every inch across the pan.  Fill the indentations with raspberry preserves.








Bake 30-35 minutes or until the edges are golden.  Cool completely and cut into squares.  Makes approximately 30 squares, depending on size.

NOTE:  We typically triple this recipe or make multiple batches.



These no-bake cookies are great with hot chocolate, tea or coffee.  Buy the wafers in the cookie aisle of the grocery store.  If you can’t find mint-flavored chocolate chips, you can use semi-sweet chips and flavor them with peppermint extract.  And drizzling the melted chocolate makes a mess, so make sure you do that on the kitchen counter.




  • 10 oz. vanilla-flavored candy coating (or Almond Bark)
  • 1/4 teaspoon mint extract
  • Green food coloring (2-3 drops)
  • 9-0z. package of Nabisco Famous chocolate wafer cookies
  • 3/4 cup mint semi-sweet chocolate chip morsels
  • 1 teaspoon shortening


In a small saucepan, melt vanilla candy coating over low heat, stirring occasionally, being careful not to let it burn.  Remove from heat.  Stir in mint extract and food coloring.  tipping saucepan slightly, dip chocolate wafers halfway into medlted coating.  Lightly shake off excess coating.  Place coated wafers on waxed paper-lined cookie sheets.

In a small saucepan, melt mint chips and shortening over low heat, stirring occasionally, until completely melted.  Using a spoon, drizzle melted chocolate over dipped cookies.  Let coating harden completely at room temperature or in refrigerator.  Store cookies in tightly-covered container at room temperature.

Makes three dozen cookies.












  • 1-1/4 cups all-purpose flour, divided
  • 1 cup granulated sugar, divided
  • 1/3 cup butter or margarine, softened
  • 3/4 cup white chips
  • 2 eggs, slightly beaten
  • 1/4 cup lemon juice
  • 2 teaspoons freshly grated lemon peel
  • Powdered sugar


Heat oven to 350°F.

Combine 1 cup flour and 1/4 cup granulated sugar in medium bowl; cut in butter until mixture resembles coarse crumbs. Press mixture onto bottom of 9-inch square baking pan.

Bake 15 minutes or until lightly browned.  Remove from oven; sprinkle white chips over top. Stir together eggs, lemon juice, lemon peel, remaining 1/4 cup flour and remaining 3/4 cup sugar in medium bowl; carefully pour over chips and crust.

Bake 15 minutes or until set.  Cool slightly in pan on wire rack; sift powdered sugar over top. Cool completely in pan on wire rack; cut into bars.

Makes about 36 bars.



Even though it isn’t Thanksgiving anymore, we can still eat pumpkin things, right?

Because this dessert is to die for!  If you like bread pudding or pumpkin pie, you’re going to love this.  And the caramel sauce is so unbelievably good and unbelievably easy to make.  You’ll love putting it on ice cream or use it for dipping apples.



Caramel sauce

  • 1 1/4 cups (packed) dark brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup whipping cream

Bread pudding

  • 2 cups half and half
  • 1 15-ounce can pure pumpkin
  • 1 cup (packed) plus 2 tablespoons dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 10 cups 1/2-inch cubes egg bread (about 10-ounces)
  • 1/2 cup golden raisins

Prepare the caramel sauce ahead of time so that it has time to cool and thicken before serving:

Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes.

For bread pudding:

Preheat oven to 350°F. Whisk half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes. Stir in golden raisins. Transfer mixture to 11×7-inch glass baking dish. Let stand 15 minutes. Bake pumpkin bread pudding until tester inserted into center comes out clean, about 40 minutes.

Sift powdered sugar over bread pudding. Serve warm with caramel sauce.



8 tablespoons (4 ounces) butter, softened
1/2 cup packed brown sugar
1/4 cup molasses
1/4 cup maple syrup
2 large eggs
5 tablespoons finely grated fresh ginger
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon black pepper
1/2 cup buttermilk or yogurt


Heat oven to 350 degrees.  Lightly butter a 9-inch cake pan and dust with flour.

Beat the butter with the brown sugar until light.  Beat in the molasses and maple syrup.  Add the eggs one at a time, beating well after each addition.  Stir in the ginger.

Sift together the flour, baking soda, cinnamon, nutmeg, cloves and pepper.  Add half the dry ingredients to the butter mixture, mixing until smooth, then stir in half the buttermilk.  Repeat the process with the rest of the dry ingredients and the remaining milk.  Pour the batter into the prepared pan.

Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Cool completely and dust with confectioner’s sugar.




1 package chocolate candy coating or almond bark

1 package vanilla candy coating or almond bark

Dried apricots (enough to coat 150-200)






Break chocolate almond bark squares into a medium saucepan.  Melt over low heat according to package directions.  When completely melted, dip apricots one at a time half-way in chocolate.  Place on cookie sheet covered with wax paper.  Dip and place half the apricots in chocolate.

Repeat with remaining half of apricots in vanilla almond bark.  Cool overnight.