Doggyspace Christmas Cookie






Recipe Booklet






 Butter Crescents

Recipe by Beth Lewis and Atlas & Presley

Doggyspace profile # 10161




1 cup butter (or margarine)

6 tablespoons powdered sugar

2 cups flour

2 cups pecans (VERY finely chopped)

Powdered sugar


Cream butter, add sugar and blend well.  Add flour, slowly mixing thoroughly and fold in nuts.  Shape into small crescents.  Bake on greased cookie sheet at 325 for 15-20 minutes.  While warm, roll in powdered sugar.














Swedish Heirloom Cookies 

Recipe by Dodie Kenyon Ricca and Lilguy, Rickey, & Sammy

Doggyspace profile # 9867




1 Cup butter

1 Cup Confectioners' sugar

1/2 tsp. salt

1 & 1/4 cups of chopped pecans or walnuts

1 Tablespoon of vanilla

2 Cups flour

Cream butter, sugar & salt. Add nuts and vanilla. Blend flour in gradually, mix thoroughly. Shape dough into balls, use a teaspoon each. Bake on ungreased  baking sheet at 325 degrees for 15-18 minutes (took 18 mins for me). Cool slightly then roll top of warm cookies in a cup of confectioners' sugar. Enjoy!

Lemony Christmas Balls

Recipe by Jodi Chick and Kolchak & Felix

Doggyspace profile # 7129




A few years ago, my family held a competition to see which of us could come up with a recipe that A: looked most like a Christmas Ball and B: tasted great.  This is my recipe:

For cookies:

1 1/3 cups all-purpose flour

2/3 cup cornstarch

1/4 teaspoon salt

2 sticks unsalted butter, softened

1/2 cup confectioners sugar

1 tablespoon grated lemon zest

1 teaspoon vanilla

Sanding sugars in your preferred Christmas colour theme in different bowls

For filling:

1 cup confectioners sugar

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

2 tablespoons light corn syrup

1/2 stick unsalted butter, softened

Preheat oven to 350°F w/ rack in middle. Line 2 large baking sheets w/ parchment Whisk together flour, cornstarch, & salt. Beat together butter & confectioners sugar with electric mixer until pale & fluffy, then add in zest & vanilla. At low speed, mix in flour mixture just until a soft dough forms. Roll a scant teaspoon of dough into a ball & drop into sugar, turning to coat. Reshape if necessary & transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.  Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12-15 minutes. Transfer cookies on parchment to a rack to cool completely.  Make filling and sandwich cookies: Beat together all filling ingredients in large bowl with electric mixer at medium speed until combined well. Transfer to an icing bag (or a sealable bag and snip off a corner.)  Turn over half of cookies & pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently. I usually roll them through the sanding sugar again to sugar the edges of the icing.   These look so pretty scattered on a dessert plate, just like decorative Christmas balls.


Santa's Snickers Surprises

Recipe by Gretchen Kuhns and Biskit, Izzy, Tien, & Angel Brittany

Doggyspace profile # 9495




2 sticks butter, softened

1 cup creamy peanut butter

1 cup brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

3 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

3 (13 oz each) packages mini snickers, unwrapped

Combine butter, peanut butter, & both sugars with mixer until light & fluffy. Add eggs & vanilla until well mixed. Next mix in flour, salt, & baking soda. Cover & chill for 2-3 hours. Near end of chilling time, preheat oven to 325 degrees. After chilling, remove dough from refrigerator & roll a tablespoon of dough around each snicker so it is completely covered. Place on a greased cookie sheet & bake 10-12 minutes. Cool completely on a wire rack.  Makes 6-7 dozen




 Kifi Turobol Hungarian Cookies

Recipe by Nancy Bateman and Moses, Matilda, & Susie

Doggyspace profile # 2636




3 Cups flour                          

1/2 Lb cream cheese

1/2 lb margarine                   

canned nut or fruit filling


Mix all ingredients thoroughly. Pinch off dough into 50 balls & refrigerate overnight.   Roll each ball out on powder sugar dusted board & fill with nut or fruit filling.  Fold dough over filling so that a little filling still shows on each end.

Bake for 20-25 mins at 350 degrees. Sprinkle with powdered sugar if desired.

Clark Bar Cookies (no bake)

Recipe by Jill Almasy and Taz, Einstein, & Kameron

Doggyspace profile 16393




16 oz Honeymaid graham crackers crushed into crumbs

2 sticks melted butter

2 1/3 cups powdered sugar

18 oz smooth JIF peanut butter

Mix all ingredients together until well blended (mixing with hands works best) & press evenly into jelly roll pan (15" by 10").  Frosting:   Heat together 12 oz semisweet chocolate chips & 1 can (14 oz) sweetened condensed milk over medium heat until chocolate is melted &smooth.   Spread over peanut butter mixture & refrigerate at least 1 hour. Cut into bars and store in airtight container in refrigerator.

Candy Cane cookies

Recipe by Patricia Morrison Weimer and Trixie & Chopper

Doggyspace profile # 7453




1 cup crisco

2 t vanilla

1 egg

1 cup sifted powdered sugar

1 t salt

1/2 t red food color*

2 1/2 cup sifted flour

Mix crisco, sugar, egg and vanilla. Mix flour and salt; stir into sugar mixture. Divide in 1/2, adding the food coloring to one of the 1/2's. Roll 1 teaspoon of dough into 4" strips. Twist red and white strips together and shape like a candy cane. Bake on ungreased cookie sheet @ 375 for 9 minutes. Cool on cooling rack.

*sometimes I'll do green, red and white candy canes.





Christmas Mice

Recipe from Cynthia Engel and Chauncey

Doggyspace profile # 28230 





3 cups all-purpose flour

¼ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

¾ cups of granulated sugar

1 teaspoon almond or vanilla extract or whatever flavor extract is your favorite.

1 large egg


One bag of sliced natural almonds

1 package (about 10 feet) of red or black shoestring licorice cut into 3” lengths

6 ounces semisweet chocolate, melted

Miniature chocolate bits


Whisk flour & salt together in a small bowl.  In a large bowl with an electric mixer on medium-high speed, beat butter until creamy. Add sugar gradually beating until light and fluffy. Beat in extract of your choice & egg. Add about 1/3 of flour mixture & mix on low speed. Gradually add remaining flour, mixing just until blended. Wrap dough in large piece of plastic wrap & refrigerate until firm enough to roll into balls, at least 2 hours or overnight.

Just before removing dough from refrigerator, preheat oven to 350 degrees F. Line two cookie sheets with parchment paper. 

Roll pieces of dough between your palms into 1¼-inch ovals. Slightly elongate one side to form nose. Gently pinch bridge of nose to form eye sockets. Place two sliced almond behind eyes to form ears. Place 2 inches apart on cookie sheets.

Bake until light golden brown on bottom & around edges, about 15 minutes. Place pans on racks & immediately insert skewer into mouse’s rounded posterior, going in about ½ inch. Remove skewer & insert length of licorice for tail as far as it will go - while the cookies are still warm so that the tail will stay in place. Pipe eyes & nose with melted chocolate or use melted chocolate as adhesive & place tiny chocolate chips in the appropriate places for eyes & nose. Place sheet in refrigerator until chocolate has firmed up.


Knox Family Recipe

Recipe from Lauren Knox, Gizmo, and Fidget

(not on DS anymore, on Facebook as Lauren Knox)




1/2 cup margarine (we use butter flavored crisco)

3/4 cup sugar

1/2 tsp salt

Cream together with beater.  Then ADD one at a time:

3 eggs

3 cups flour

2 tsp baking powder

1 tsp vanilla

1/4 tsp EACH lemon, orange, and almond extracts


confectioner sugar, milk, and orange extract

After dough is mixed, use hands or cookie scoop to make small balls. Drop on greased cookie sheet & bake at 375 for about 10 mins or until lightly browned. Cool on racks. To frost, mix confectioner sugar with a little milk & orange extract until thick & smooth. Dip cookie tops into frosting & then into colored sugar (sprinkles work too). Let dry. If you double recipe, makes about 4 dozen.



Peanut Butter Miracle Cookies

Recipe by Camille Earnest and Teddy Earnest (RIP), Grace & Max

(not on DS) anymore, on Facebook as Camille Earnest




1 cup peanut butter

1 egg

1 cup sugar

1 Tbs water

1 tsp vanilla

Mix together and drop by spoonfuls onto lightly greased sheet. Take fork and make criss-cross patterns. Bake at 350 for 10-12 minutes or until they are at desired crispness. Allow to cool before removing.



And a few dog treats recipes:

Gracie Beck's Cookie Recipe  

By Grace Anne and Max Earnest

(no longer on DS, but on Facebook as Camille Earnest)



1 egg
1/2 cup of cold water
2-1/2 cups whole wheat flour
1/2 cup non-fat dry milk powder
1 teaspoon sugar
1 teaspoon salt
6 tablespoons of margarine

Mix ingredients. Knead for 3 minutes. Dough should form a ball. Roll to
1/2" thick and cut into shapes. Bake on a lightly greased cookie sheet for
30 minutes at 350ºF  Variation: Add 3 Tablespoons Bouillon or dried soup mix


Heidi’s Holiday Pumpkin Crunchies

By Heidi Badillo

Doggyspace profile 17432




2 1/2 cups whole wheat flour

2 eggs

1/2 cup canned pumpkin puree (not pie mix)

2 tablespoons peanut butter

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees   Whisk together the flour, eggs, pumpkin, peanut butter, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.   Bake in preheated oven until hard, about 30 minutes.














Brittany's Bacon Biskits Original Recipe by Brittany and Biskit

but submitted to the cookbook by Lizzy

Doggyspace profile 18567




Lizzy made a few adaptations to suit her tastes, so the recipe is in its original form with Lizzy’s changes noted by ** and underlined

1 lb. bacon
5  1/4 cups whole wheat flour
1  1/2 cups cornmeal
1 cup beef broth **We used 2 cups of beef broth
1/2 cup canola or olive oil

1. Preheat oven to 350 degrees.
2. Cook bacon in skillet until crisp or bake at 350 about 20 minutes. Reserve grease. Dice bacon when cooled.
3. In large bowl, combine flour, cornmeal, & diced bacon. Add beef broth and

1 1/3 cups warm water** We used only 1/3 cup of water. Stir to combine and then stir in oil. Turn out onto counter and knead to combine. Roll out portions of dough and cut into small shapes. (I use a 2 inch dog bone cutter).
4. Place shapes on baking sheets. I usually do 15 bones in a row and 4 rows across on a large cookie sheet. They can be close together but not touching. Drizzle with reserved bacon grease (about 1 tablespoon per row)
**do not spare grease.
5. Bake 20 to 25 minutes. Cool in pan.
6. Store in refrigerator. Recipe makes about 175 to 200 bones. **We used a 3 1/2 inch dog bone shaped cutter from Pat Catan's - yielded about 85



Additional Human cookie recipes: (these people submitted more than one recipe)


Crunchy Walnut Jumbles - Dodie Kenyon Ricca

1/2 Cup butter room temperature

1 Cup granulated sugar

1 egg

1 tsp. vanilla extract

1- 1/4 Cups flour

1/2 tsp. baking soda

pinch of salt

2 Cups rice crispies

1 Cup chocolate chips

1/2 Cup walnuts coarsely chopped

Preheat oven to 350 degrees

Lightly grease baking sheets.

With and electric mixer, cream butter and sugar until light and fluffy. Beat in the egg and vanilla. Sift or mix flour, baking soda and salt and fold into butter

mixture just until mixed.

Add, cereal, chocolate chips, and walnuts and stir thoroughly to mix.

Drop spoonfuls of dough onto the baking sheets. Bake for 10 to 12 minutes until golden. Cool on wire rack.


Mini Chip Snowball Cookies - Dodie Kenyon Ricca

1 1/2 cups butter or margarine, softened

3/4 cup powdered sugar, plus extra for sprinkling

1 tablespoon vanilla extract

1/2 teaspoon salt

3 cups all-purpose flour

1 (12-ounce) package Semi-Sweet Chocolate Mini Morsels

1/2 cup finely chopped nuts

Preheat oven to 375°F (190°C). Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts.  Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and lightly browned.

Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes 5 dozen.




Raspberry Limoncello Linzers - Dodie Kenyon Ricca

1 cup (2 sticks) butter, softened

4 ounces cream cheese, softened

1 cup light brown sugar, packed

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 3/4 cups all-purpose flour

1/2 cup cornstarch

1 1/2 cups seedless raspberry jam

4 cups confectioners’ (powdered) sugar

3 tablespoons powdered egg whites

1 tablespoon lemon juice

1 tablespoon lemon zest

1/2 to 3/4 cup Limoncello liqueur


In large bowl, cream together butter, cream cheese and brown sugar using electric mixer. Add egg yolk and extracts; mix well. Gradually add flour and cornstarch; mix just until blended.  Divide dough in two pieces, flatten into discs and wrap in plastic wrap. Refrigerate until firm, 30 to 45 minutes.

Preheat oven to 350°F (175°C).

On lightly floured surface, roll chilled dough to 1/8-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets and bake 9 to 11 minutes, until edges begin to brown and cookies are firm. Cool cookies on sheet 3 to 4 minutes. Remove cookies to wire rack to cool completely.  Meanwhile, in small saucepan, bring raspberry jam to simmer over medium-high heat, insert candy thermometer.  Simmer, stirring constantly, until jam reaches 225°F (105°C); cook 1 minute more. Remove from heat, cool slightly. Spread 1 heaping teaspoon jam in center of each cookie.

In medium bowl, combine confectioners’ sugar and egg white powder. Add lemon juice and zest; stir in Limoncello beginning with 1/2 cup, add more, if necessary, to reach desired consistency. Pipe or drizzle cookies with frosting; allow frosting to set before serving or storing.  Store cookies in airtight container, separating layers with parchment paper, for up to 1 week.







Round Jelly Filled Butter Cookies - Beth Lewis

3/4 lb. butter (or margarine)

1 cup sugar

2 egg yolks

1 teaspoon vanilla

2 3/4 cups flour

Currant jelly*

*To make this more Christmasy, in addition to the currant jelly I use a green jelly - mint or apple, so that they are red & green


Cream butter and sugar.  Mix butter and sugar with egg yolks, vanilla and flour. Leave in refrigerator overnight. Make very small balls and put a dab of currant jelly in center of each one.  Leave room, these do spread when baking.Bake at 350 for 12-15 minutes.  Take off cookie sheet quickly so they do not stick to pan.  Leave cool just for a few minutes.



Chocolate Sprinkle Cookies - Beth Lewis

1 stick butter, softened

1 cup sugar

2 Tablespoons milk

1 egg

2 cups flour

2 packs Nestle pre-melted unsweetened chocolate

Cream together butter and sugar until waxy or white around the edges. Add alternately milk, egg, flour and chocolate. Refrigerate this for up to 3 hours no more.

Using a cookie press, drop onto cookie sheet and sprinkle with colored sprinkles and bake at 375 degrees for 10 minutes. Cut while still warm and leave sitting on

cookie sheet until cool.