Wednesday, December 9, 2020

Confessions of a Cookieholic 🍪

 It’s Christmas. Cookies are as much a part of the holiday as trees and snowmen and Santa for me. After all, Santa is a cookieholic, too. Think of all the plates of cookies he gets every Christmas Eve.

As for the confession, it all started last December. When someone is taken from you so quickly, you realize how short life is. My mantra? Life is short. Eat the cookie. And with all the Christmas cookies to choose from... well, that was only the beginning. Then, 2020 hit. Who knew? 

Hi. My name is Karla, and I'm a cookieholic.

Which brings us to today. Cookie baking season. I'm back on the wagon again.

This will be the first year I don’t make several batches of cookies. In fact, one of the only years I don’t make my signature cookie, because I spent too many days of 2020 “eating the cookies.” It isn't safe to give the cookies away this year because, well, 2020. And I certainly shouldn’t eat several more batches when its just the Big Guy and me. I’ve resolved to make one batch for him (he likes pecan fingers), because it isn’t Christmas without some Christmas cookies. 

For the rest of you, I’m sharing my recipe for pinwheels, my signature cookie, with hopes they bring you some holiday cheer!

What is your favorite Christmas cookie?

And now I have to get back to writing so you have that new Hillendale book in the spring! 


Tasty, and pretty on the plate
Yield: 8 dozen

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
¾ cup butter
¾ cup sugar
1 egg yolk
½ teaspoon vanilla
3 Tablespoons milk
1 square unsweetened chocolate, melted

Combine flour, soda and salt and set aside.  Cream butter, adding sugar gradually.  Blend in egg yolks and vanilla. Add the flour mixture and the milk.

Divide dough into equal portions.  Add chocolate to one portion.  Refrigerate dough until easy to handle.

Roll each portion separately 1/8 inch thick between sheets of waxed paper so that they are the same size. If the dough is still sticky, return to refrigerator until it peels easily off the wax paper.  Remove one layer of wax paper from each portion of the dough and lay the dough on top of the other portion.  Remove the top layer of wax paper and roll the dough together. Wrap the rolled dough in the bottom layer of wax paper and refrigerate overnight.

Bake on greased cookie sheet at 375 degrees for 8 minutes.

Find more cookies at


  1. Thanks for the recipe. I'm not making my signature rugelach this year, either. Nobody to share them with, and too much work for just me and the Hubster.

    1. We’re missing a lot in 2020! The cookies will be there again next year.