sugar cookies

this is the martha stewart recipe, & it's the best i've ever found.

2 cups butter, room temperature
3 cups sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoon salt
5 cups flour


1. beat together butter & sugar on medium-high speed until light & fluffy.

2. add eggs, vanilla, & salt. mix until combined.

3. on low speed, incorporate flour in two batches.

4. divide dough in half, & wrap both halves in plastic wrap. chill for at least 2 hours.

5. roll out to 1/4" thick, & cut to desired shape.

6. bake on 350 for 10-12 minutes.

chocolate-peppermint pinwheels

source: lindsay glass | raleigh, nc

i make these every christmas season! this recipe is from my friend lindsay - my baking buddy from raleigh! i tend to shy away from log cookies, but this one is super easy if you have a tiny bit of patience & you're serious about chilling the dough.

1 batch sugar cookie dough
1/2 cup chocolate chips, melted
3-5 drops peppermint extract
3-4 candy canes, crushed


1. prepare sugar cookie dough, & separate dough in half.

2. mix melted chocolate into one half, & mix peppermint extract & crushed candy canes into the other half.

3. flatten both doughs into discs, wrap with plastic wrap, & chill for 1 hour.

4. roll both doughs out to 1/4" thick onto a flexible cutting board or plastic wrap. {i use plastic wrap.}

5. place peppermint dough sheet on top of chocolate dough sheet.

6. using mat or plastic wrap to help, roll both dough sheets together to create one large, long log. {make sure to roll long ways so your cookies aren't too fat!}

7. wrap log with plastic wrap, & chill 1-2 hours.

8. cut log into 1/4" slices, & place 2" apart on a cookie sheet with parchment {important!}. {you may need to slightly reshape each slice, especially on the flattened edge.}

9. bake at 350 for 10-12 minutes.

10. cool 5 minutes on cookie sheet. transfer cookies on parchment to wire rack to cool completely.

massey hot cocoa

this is my mom's famous recipe - made famous because it has traveled the country by everyone who has ever tasted it & begged for the recipe!

{in a regular mug with whipped cream}

1 1/2 cups sugar
1/2 cup cocoa
3/4 teaspoon salt
5 cups water
1 can evaporated milk {NOT non-fat!}
2 cups milk or half 'n' half or heavy cream


1. mix together dry ingredients with water in a soup pot over medium heat until completely blended together {no more cocoa lumps}, & bring to a simmer.

2. add evaporated milk & regular milk. {we prefer half 'n' half to make it richer! and we've been known to make it with heavy cream...} heat through.

serve with mini marshmallows on top or whipped cream.

if you want to enjoy it the massey way, serve it in a soup mug so you get a bigger serving of chocolate & more surface area for marshmallows!