Let's Talk Christmas Cookies

Hope your holidays find you waltzing in a

 Winter Wonderland!

A Winter Piece

And yet but lately have I seen, e'en here, The Winter in a lovely dress appear. For ev'ry shrub, and ev'ry blade of grass, And ev'ry pointed thorn, seem'd wrought in glass. In pearls and rubies rich the hawthorns show, While thro' the ice the crimson berries glow. The thick-sprung reeds the watry marshes yield, Seem polish'd lances in a hostile field. The stag in limpid currents with surprize Sees crystal branches on his forehead rise. The spreading oak, the beech, and tow'ring pine, Glaz'd over, in the freezing aether shine,. The frighted birds the rattling branches shun, That wave and glitter in the distant sun. When if a sudden gust of wind arise, The brittle forest into atoms flies: The crackling wood beneath the tempest bends, And in a spangled show'r the prospect ends. ~Ambrose Philips

ESTELLE'S RASPBERRY CREAM CHEESE THUMBPRINTS

1 (8-ounce) package Philadephia cream cheese, softened

3/4 cup butter, softened

1 cup powdered sugar

2 1/4 cups all-purpose flour

1/2 tsp. baking soda

1/2 cup pecans

1/2 tsp vanilla

raspberry fruit preserves

Beat cream cheese,butter and sugar in large mixing bowl at medium speed with electric mixer until well blended. Add flour and soda; mix well. Add 1/2 cup chopped pecans and 1/2 Teaspoon vanilla to 1 1/2 cups cookie dough. Mix well; chill dough for 30 minutes. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent centers; fill with about 1 teaspoon raspberry preserves. Bake at 350° 14 to 16 minutes or until light golden brown. Cool on wire rack.