I'm making the Rolo cookies today, I just need to get my ass motivated and step away from the computer LOL! I can't wait to try them!

The rolo cookies are really good!

Me, too.. on stepping away from the puter lol

UPDATE: I drizzled some white chocolate on top of my Rolos, and they are so cute! I think the kids and grandkids are going to love them.

I've got macadamia white chocolate chip cookies in the oven, now, and earlier this morning, I made these sugar cookies. If you're ever looking for a soft, drop sugar cookie, rather than one you roll out and cut, try this one. It is so easy and so delicious. OK, I cheated and tried a pinch of the dough, before baking. I sprinkled my cookies with red and green sugar, but you could also frost them, if you'd like.

Sour Cream Drop Cookies

1 c. sugar
1/2 c. butter or shortening (I used butter.)
1 egg
1/2 c. sour cream
1/2 t. salt
1/2 t. baking soda
2 1/4 c. flour
1 t. vanilla

Cream the butter and sugar. Beat in egg, sour cream (can use milk that you "sour"). Add the rest of the ingredients. This makes a thick batter. Drop by teaspoon or tablespoon, whichever size you like, onto greased cookie sheet. Sprinkle with white sugar, colored sugar, sprinkles, or sparkly sugar. Bake at 350 degrees until just slightly brown around the edges and touching leaves no imprint. DO NOT OVERBAKE. This is a good sugar cookie if you don't want to roll out cookies. Mom frosts hers with tinted frosting. This is another old recipe! MY NOTE: I went with the tablespoon size, and baked them on a Pampered Chef stone with parchment paper for 12 minutes. Using a tablespoon and doubling the recipe yielded 40-some cookies just under 3” in diameter.

those are the cookies I make too Inky. I use cookie cutters though and I add 1/4 tsp. of nutmeg. I got those done and the rolo cookies done! I cheated I didn't wait and hour in between though (I did the first hour not the 2nd hour). Now I have to frost the cookies (sour cream) and get my pumpkin roll made along with a banana cream pie. Tomorrow will be the day for those.

You girls amaze me! Took me 2 days to make lasagna for tomorrow night LOL! Had to make the sauce one day and put it all together the next. You all boggle my mind!!!!

Inky this is how I make them:

3 eggs
1 c. sugar
2/3 c. pumpkin
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Combine eggs and sugar beat in bowl for 5 minutes. Stir in remaining ingredients. Spread in a greased and floured (I have gotten much smarter over the years and use parchment paper instead SOOOOO much easier to pop out of the pan) jelly roll pan. 375 degrees for 15 minutes

Cover a white flour sack with LOTS of powdered sugar and dump hot cake into towel. (I usually spread 1/2 of the flour sack with powdered sugar) pour more powdered sugar on the top of the cake, fold the other side of the flour sack over cake and roll up. Does this make sense?? Cool, once cool frost

1 c. powdered sugar
8 oz. cream cheese
4 Tbsp. margarine
1/2 tsp. vanilla

unroll cake and frost the inside re-roll....I usually double the batch of frosting and frost the outside as well. You can add walnuts to the outside if you wish.

***I was just getting ready to make this and the grandmother in law called and said that I didn't need to make it. Just make my Banana Cream Pie, someone else made 2 pumpkin pies, which is nice since I don't have to make it, but I hate pumpkin pie. LOL ****

Good Luck Inky. I will say the hardest part I've ever had with these are getting the darn things out of the pan. So last year I decided to use parchment paper, WOW what a breeze!! So much easier. I will probably make mine this weekend maybe, since I love them myself. LOL

Reading all of your terrific recipes makes me positively ashamed at how little baking and cooking I did this Christmas, just the usual mincemeat tarts and candy cake/butterscotch fudgies, plus I invented some fruit tarts and apple stuff - but I did make several batches, had to keep buying more ingredients, and they all were eaten, so that's something I guess! I made pasta sauce on Boxing night for fourteen of us, just as well my daughter did the turkey the day before, my stove was melting, two batches cooking at once!
I was all for the quick and easy this year otherwise though, so, I baked some mini tart shells, filled them with lemon curd and added mandarin slices with some cream on top. Les loved them, and I had leftover graham crumbs and apple sauce so made an open tart with that, plus sugar, cinnamon etc., and cream again, amazingly they turned out pretty good for last minute emptying of the pantry items.
Our grandson's girlfriend came up here with our son's family to meet all of us, and her family down south had caught that norvovirus, so of course she got sick the second day which is why the applesauce was opened in the first place, poor lass. Probably a little overindulgence at our grand-daughter's housewarming the evening before didn't help, but it was only a part of one day bug so we got an extra day with them, a silver lining in the cloud.
I bet everyone of you and your families had a scrumptious holiday!

Lemon curd tarts...Holy Moley, Ruthie!!!!!!!!!!!! That sounds like something I could get addicted to.

I'm so out of my element in these food threads. I thought I was really making headway with the white chocolate covered pretzels.

LOL! I'm not much of a cook myself, Frannie, I get tired standing up for long, so quick and easy is my mantra. Use frozen tart shells, bake them, cool them, add lemon curd from a jar - sold in the jam section - and canned mandarin slices, with whatever type cream you like, real or whatever.
I was able to do a lot of this sitting at my kitchen table, and didn't need to make the fancy custard or glaze - they were just my style of baking - I made them, but others did most of the prep work!