Cookies & Stuff

So I am sitting here, with a hundred things running through my head……what am I going to share with you today? Its cloudy here at PineRidge Hills….dreary morning, “The Boyz” are all cuddled up in their beds so I don’t think they are up for a walk in the woods……The fireplace is a blaze with warmth, yes it is one of those mornings…..stay in and bake!

With the holidays coming why not start baking cookies…..then I can see which one will win a spot on the hutch come Christmas eve……

So this morning we are testing Candy Cane Sugar Cookies & Sugar Cookie Mittens – so adorable!  I saw the cookie cutters at Michael’s………..Grab a cup of Earl Grey and decide which batch you will make!

Then we are going to make this adorable 3-D Snowman from Muslin Stuffed with Fiberfill…….

……instructions and recipes to follow…..all idea’s and pic’s are from my favorite site: BHG.COM

These candy canes are sooo cute!! Place them in a white box with red & white striped tissue paper and tie with red & white ribbon and an candy cane ornament ……two gifts – one to eat now and one to keep as a fond memory!


OR – make a “Cookie Tree”…I did when my girls were little.  Purchase a small table-top tree, around two-three feet high…..decorate with all edibles….or just cookies….as a house warming gift bake all house shaped cookies and present the tree and its “Ornaments“……

Don’t forget our friends outside! Purchase suet cakes/blocks and cut shapes out with cookie cutters, or just roll into balls…..make a hole in the top and string to your trees outside….(Suet cakes can be purchased at most stores such as Tractor Supply or Petco)……wear latex gloves – can get messy but your feathered friends will thank you….especially on Christmas morning!

Wouldn’t this be a great gift for the “New Christmas Mother”? You could make a Large Mitten out of felt and place the cookies in a zip lock bag and put inside the felt mitten.  Tie with ribbon and a brand new pair of baby mittens! Two gifts in one…..



Is he not the cutest?

muslin snowman

ok…here are the instructions & recipes…….ENJOY!

3-D Snowman from Muslin Stuffed with Fiberfill (Make a roly-poly snowman from muslin that has been aged with diluted coffee, then stuffed with fiberfill).

1 yard of muslin

6×7-inch rectangle of black felt for hat

Polyester fiberfill

Sand for weight

Plastic bag

Embroidery floss: ivory and black

Acrylic paints: white and flesh


Fine-grit sandpaper

Instant coffee

Twig for nose

Crafts glue

2 black nails with small heads

Powdered blush

Scruffy paintbrush

Kiwi wax shoe polish: brown

Cotton swab

Ground cinnamon

2×35-inch strip of fabric for scarf

Matte-finish spray-on sealer

22-gauge rusty crafts wire

Small tree branch

Ten 1/4-inch rusty liberty bells (or small pinecones from your yard – you could use anything!)

Three 13-millimeter rusty jingle bells

Download the Dapper Snow Dandy Pattern.


Download and trace the patterns onto tracing paper; cut out the shapes. On muslin, trace the snowman’s body shape four times and cut out. Trace the body bottom shape and cut out. On black felt, trace the hat pieces and cut out.

Sew pieces together using 1/4-inch seam allowances. Sew two body shapes together, starting at the top and following the broken line, to make one side of the body. Repeat for the other side.

With the right sides facing, sew the sides together along the center front/back. Turn right side out. Stuff the body firmly with fiberfill, leaving 2 inches at the bottom for adding the sand. Pour sand into the plastic bag and insert into the bottom of the snowman’s body. Finish stuffing the body.

Pin the bottom shape to the bottom of the body, fold in the raw edges under as you pin. Using ivory floss, sew the pieces together with a running stitch.

Using the snowman in the photo as a guide for placement, draw an oval face on the front of the snowman. Base-coat the rest of the body with white. Base-coat the face with flesh. Use fine-grit sandpaper to slightly sand the body.

Mix 1/2 cup instant coffee with 2 cups warm water. Paint the coffee mixture onto the snowman, using top-to-bottom strokes; let dry.

Use black embroidery floss to cross-stitch the mouth. Use a needle to poke a small hole above the mouth. Dab the end of a small twig into crafts glue and insert that end into the hole for the nose.

Insert two small nails into the head for eyes, securing with crafts glue as for the nose. Accent the cheeks with powdered blush.

Use the scruffy paintbrush to shade around the outside of the face with shoe polish. Dip a cotton swab into ground cinnamon and lightly rub over the shoe-polish shading to blend. Use shoe polish to shade circles around the eyes, mouth stitches, and nose, then blend with ground cinnamon. Also shade around the bottom of the snowman along the seam line.

Wrap the fabric strip around the neck and tack it in place.

For the hat, roll the crown into a jellyroll shape, flaring the top end and making the bottom end narrow. Whipstitch the long edge of the roll together. Make two or three small slits in the center of the hat brim shape, insert the narrow end of the hat crown into the opening, and stitch to secure.

Slightly bend the hat crown and spray with sealer; let dry. Sew the hat to the head.

Cut five graduating lengths of rusty crafts wire. Start with the longest and twist the center of each wire length around the tree branch to make the tree. Secure each wire with a dot of crafts glue; let dry.

Attach a rusty liberty bell to the end of each wire branch. Hand-sew the tree to the snowman’s arm and body. Shade the stitching with brown shoe polish.

Hand-sew three rusty jingle bells to the front of the snowman’s body for buttons. Use brown shoe polish to shade around the jingle bell buttons. Brush ground cinnamon over the entire figure as desired.


Candy Cane Sugar Cookies


  • 2/3  cup  butter, softened
  • 3/4  cup  granulated sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  tablespoon  milk
  • 1  teaspoon  vanilla
  • 2  cups  all-purpose flour
  • 1  recipe  Powdered Sugar Icing and/or 1 recipe Creamy White Frosting (optional)
  •  Sanding sugar and/or small hard peppermint candies
  •  Red food coloring (optional)


1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. If necessary, cover and chill dough about 30 minutes or until easy to handle.

2. On a lightly floured surface, roll half the dough at a time to 1/8 inch thick. Use a 2-or 4-inch candy-cane-shape cookie cutter to cut dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake for 7 to 8 minutes or until edges are firm and bottoms are very lightly browned. Transfer to a wire rack and let cool. If desired, tint part of the Powdered Sugar Icing and/or Creamy White Frosting bright red with food coloring; decorate cookies with white and red icing and/or frosting, sanding sugar, and candies. Makes 6 to 7 dozen, 2-inch or 4 dozen, 4-inch cookies.

From the Test Kitchen

  • Place undecorated cookies in an airtight container; cover. Store at room temperature for up to 3 days, or place in a freezer container and store for up to 3 months. Thaw frozen cookies before decorating. Or, allow decorated cookies to stand until completely set. Layer decorated cookies between sheets of waxed paper in an airtight container. Store in refrigerator up to 3 days or freeze up to 3 months.

Creamy White Frosting


  • 1  cup  shortening
  • 1 1/2  teaspoons  vanilla
  • 1/2  teaspoon  almond extract
  • 4  cups  powdered sugar
  • 2 – 5  tablespoons  milk


1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Slowly add in about half of the powdered sugar, beating well. Add 2 tablespoons of milk. Gradually beat in the remaining of powdered sugar and 1-3 tablespoons more milk to reach spreading consistency.


Powdered Sugar Icing


  • 2  cups  powdered sugar
  • 1/2  teaspoon  vanilla
  • 2  tablespoons  milk


1. In a small bowl combine powdered sugar, vanilla, and milk. Stir in additional milk 1 teaspoon at a time until icing reaches desired consistency.


Sugar Cookie Mittens

Makes: 36 servings


  • 1  cup  butter, softened
  • 1  cup  sugar
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  teaspoon  vanilla
  • 2 1/4  cups  all-purpose flour
  •  Powdered Sugar Icing (optional)


1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover and chill dough in the refrigerator for 1 to 3 hours or until easy to handle.

2. Preheat oven to 375F. Roll each half of the dough to 1/8-inch thickness, on a lightly floured surface. Cut dough with a floured 3-1/2-inch mitten-shaped cookie cutter. Place cutouts 2 inches apart on ungreased cookie sheets.

3. Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool. If desired, spread with Powdered Sugar Icing. Let stand until slightly set; pipe icing in decorative designs over iced cookies. Let stand until icing is set. Makes 36 cookies.

From the Test Kitchen To store:

  • Place un-iced cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. If desired, spread and/or pipe icing on cookies.

Powdered Sugar Icing
Yield: 2/3 cup


  • 3  cups  powdered sugar
  • 2 – 3  tablespoons  milk
  • 1  teaspoon  vanilla

Directions Powdered Sugar Icing::

1. Stir together powdered sugar, milk, and vanilla in a medium bowl to make of piping or spreading consistency. Divide icing and tint portions with desired food coloring.

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  1. Ok, I guess I need to start thinking about the holidays. Love the candy canes and mittens. I am pinning.

    • I do too! BHG.COM is wonderful! sooo many idea’s……..I have made these cookies many times, the secret is to do it like an assembly line…..goes quickly!
      Have fun!

  2. Love the mittens they are so precious. I really can see them in a box with candy stripe tissue paper wrapping them. Great idea. Have a wonderful day.


    • thank you for visiting! I agree! would look great! would be a nice gift also for a neighbor or to the hostess! come on back and visit anytime!

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