DIY: Hello Lovely 2011 HOLIDAY COOKIES {my not so secret recipe}

It just isn’t possible for this sweet tooth blogger to wait until December to get stoked about holiday baking.

And I don’t keep any of my recipes a secret!
Never have!

My sons and I make these

special buttercream iced cookies

(named in honor of our eldest, Luke)

all season long every year.

A couple years ago

my recipe was a winner in a contest

hosted by the no longer in print

Country Home magazine.

photos of me and my sis – Melissa James Studio

Wanna try the recipe

and make your loved ones

feel indebted to you

for life as well as adore you

more than they already do?

You’ll need a little of this gorgeousness.

Don’t be afraid of le buerre, mes amis.

Le buerre is your friend when adoration is at stake.

Sometimes I mix the dough by hand.

Luke’s Christmas

Love Cookies

Prep: 50 minutes

Chill: 2 hours

Bake: 7 minutes/batch

Oven: 375°

1 cup butter, softened

1 1/2 cups powdered sugar

1 tsp. baking soda

1 tsp. cream of tartar

1 egg

1 tsp. vanilla

1/2 tsp. almond extract

2 1/2 cups all-purpose flour

1 7-oz. jar marshmallow cream

3/4 cup butter, cut up and softened

3/4 tsp. vanilla

1/2 cup powdered sugar

Colored sprinkles

1. In a large mixing bowl, with an electric mixer on medium to high speed, beat 1 cup butter for 30 seconds. Add 1 1/2 cups powdered sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg, 1 teaspoon vanilla, and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide in half. Cover and chill for 2 to 3 hours or until easy to handle.

2. On a lightly floured surface roll half of dough at a time until slightly less than 1/4 inch thick. Cut dough using a 2 1/2-inch star-shape cutter. Place 1 inch apart on ungreased cookie sheets.

3. Bake in 375° oven 7 to 8 minutes or until edges begin to brown. Transfer to wire racks; cool.

4. In large mixing bowl beat marshmallow cream, gradually adding 3/4 cup softened butter. Beat in 3/4 teaspoon vanilla and 1/2 cup powdered sugar. Spread or pipe atop cookies. Sprinkle with colored sprinkles. Makes 6 1/2 dozen cookies.

TO STORE : Store in a single layer in refrigerator until frosting sets, about 1 hour. Store in a single layer in an airtight container in refrigerator for up to 3 days. For longer storage, freeze uniced cookies.

Per cookie: 73 cal., 4 g fat (3 g sat. fat), 14 mg chol., 49 mg sodium, 8 g carbo., 0 g dietary fiber, 1 g protein.

two of my favorite humans on the planet

This is a 20-year old sweet tradition in our house,

and I’m so happy to share it with you.

Also you need to know I was the most UNhumble person

when the cookie was styled and printed in Country Home magazine…

you would have thought I won a million bucks.

Your turn to share…give me your best!

What cookies are you baking for the holidays?

Peace to you right where you are.




  1. November 18, 2011 / 2:10 am

    LOVE that you were
    in Country Home,
    my most favorite
    {and mourned!}
    This cookie does
    sound amazing with
    the addition of the
    almond extract and
    the frosting made
    with marshmallow
    cream. I'm gonna
    try it {AFTER Thanksgiving;
    I'm not as organized
    as you are}!

    Have FUN at the movies!

    xx Suzanne

  2. November 18, 2011 / 8:05 am

    I agree – baking brings everyone together! I've recently got the baking bug and can't stop! Thank you so much for this recipe, I can't wait to try it. Might be a bit of a hunt for marshmallow cream though… never knew there was such a thing (sounds yummy!)

    Happy weekend, my lovely!

    Meera xx

    (Thank you so much for your sweet comment on my Splendid Willow feature, you totally get me!)

  3. November 18, 2011 / 8:15 am

    look so sweet…mmmhhh. will make them certain. Thanks for the recipe. To you a nice week-end.Sabine

  4. November 18, 2011 / 9:13 am

    GOODNESS!!! I am completely smitten. And yes i will bake these sugar cookies with butter cream frosting. I am salivating. A classic as always.

    But mich, tell me, can i substitute cream of tartar with anything else? Coz where I live, I dont think cream of tartar is available 🙁

  5. November 18, 2011 / 12:14 pm

    Nothing like a cookie to bring everyone together! I'm going to try your recipe but for Thanksgiving I'm making pumpkins glazed cookies….yum!

  6. November 18, 2011 / 1:10 pm

    So sweet you shared this tradition with us, M. And it's great you won for the best recipe. How fun!!!

    I'm writing it down and baking it w/ my kids before Christmas. I always make the "Lovely Bagels" and we all LOVE it! 🙂 So, I know these cookies will be "delish" too. Actually, your kitchen seems to be the place to be in your house, huh?

    Hope you're doing well, my friend and a really big hug to you.


    Luciane at

    PS: Just say what's in your heart, right? I adore you! 🙂

  7. November 18, 2011 / 3:16 pm

    Love beurre! Ah Breaking Dawn. I have to wait until Monday. Grrrr.

    I have the Make it Merry announcement up on my blog today.

    I can't wait to see your creation!

  8. November 19, 2011 / 8:13 pm

    Oh these look gorgeous and I love that you won and that you totally milked it for all it's worth! lol I would have done the same – I mean, how often does that happen?

    I'm basking in your domestic awesomeness!!

    Also? No marshmallow cream in this country (as far as I know) *sadface* Wonder if there's a substitute?


  9. November 19, 2011 / 8:52 pm


  10. November 22, 2011 / 5:25 am

    This sounds so amazing. I have got to try them. Thank you so much for linking up to last weeks show and share. Make sure to come back and link up this week with your latest project.

    A mommy's life…with a touch of yellow

  11. November 23, 2011 / 11:15 pm

    I WANT TO TRY THESE….such a sweet (literally) tradition. My daughter is here for Thanksgiving and we just saw "Breaking Dawn" too…fun…just can't over analyze it 🙂

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