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Grandma Chandler's Christmas cookies

Grandma Chandler's Christmas cookies
Glenn Koenig / Los Angeles Times

Holiday cookies can be divided into two categories. There are the picture-perfect cookies we see in the glossy magazines, the ones that make us oooh and ahhh over their dazzling designs and festive colors and look too pretty to eat. ... Read more

Total time: 1 1/2 hours | Makes about 12 dozen cookies
  • 3 eggs
  • 1/2 cup molasses
  • 3 3/4 cups dark brown sugar
  • 3/4 cup water
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1/2 tablespoon ground allspice
  • 1 1/2 pounds walnuts, coarsely chopped
  • About 6 1/2 cups flour

Step 1Heat the oven to 350 degrees.

Step 2In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat together the eggs, molasses and brown sugar. Beat in the water, then the baking soda, salt, nutmeg, cloves, cinnamon and allspice. Beat in the walnuts, and then half of the flour. It's best to beat in the rest of the flour by hand; this recipe makes a lot of dough, possibly too much for some mixers.

Step 3Roll out the dough in batches on a well-floured surface to a generous one-fourth-inch thickness. Cut the dough into diamond shapes and bake on lightly greased sheets until the bottom is lightly browned but the top has yet to color, 11 to 13 minutes.

Step 4Pack in airtight containers; these keep for 2 to 3 months and ship well.

Note: Submitted by Christy Cowell of Pasadena.



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