The Whole Foods Story of the Twelve Days of Cookies shared by A Texas Artist Laurie Pace

The Whole Story of Twelve Days of Cookies 
with Whole Foods


Most of you know Terry and I are almost exclusively Whole Foods shoppers, so I stay abreast on their websites to new recipes weekly. I was thrilled to see this feature.

Twelve Days of Cookies

by Kate Rowe, December 6th, 2011 CLICK HERE.

‘Tis the season for holiday baking! Whether you’re baking for a holiday cookie swap, crafting homemade gifts from the kitchen, making goodies for Santa or simply treating family and friends, here are 12 of our favorite cookies for the holidays. For seasonal baking tips, check out our holiday baking guide.



For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Just Plain Sweet Snickerdoodles from the Kitchen of Stacey Beth, Easy to follow favorite recipe for Snickerdoodles Cookies

Baking with an almost two year old is challenging. Sometimes I wonder how my mom did it with my older brother and I only 15 months apart.  I remember her making some kind of 'good for you cookies' with carrots and peanut butter in them.  I believe we are safe as she has lost the recipe.  Meanwhile I have enjoyed the past four years testing many different recipes out in my kitchen. It was most difficult the nine months I was pregnant.  I wanted to eat at least a half dozen of whatever I made.

Until you try some new recipes you really do not know what it involves to make something. I had no idea how easy (and yummy) that snickerdoodles were until a few years ago. This is a favorite among everyone that has ever sampled them. Email me if you have questions or if you want to purchase some. They will be freshly baked and overnight-ed to your door.  Email Stacey Beth Bakes.

Here are the ingredients you must have on hand:

2¾ cups Gold Medal Flour

2 teaspoons McCormick’s cream of tartar
1 teaspoon Arm and Hammer baking soda
1/8 teaspoon Morton’s Sea salt
1 cup (2 sticks) unsalted butter, melted
1½ cups Imperial sugar
½ cup Sugar in the Raw
2 large Egglands Best Eggs
3 tablespoons McCormick’s cinnamon
Reynolds Parchment Paper

1. Preheat oven to 350°F. Line baking sheets with Reynolds parchment paper and place in the refrigerator to chill. Melt butter - Easy tip - melt both sticks in a coffee mug in the microwave for 1 minute.

2. Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.


3. Cream together the melted butter, sugar and eggs until pale and fluffy.

4. Gradually stir in the flour mixture, beating on low speed just until the flour is blended. Your dough will be clumpy looking.

5. Chill the dough for at least 30 minutes. (This is REALLY important and many people try to hurry the process. Do not be one of those people.)


6. In the meantime, mix together the Sugar in the Raw and cinnamon in a small bowl. Easy tip – use Tupperware with a lid and then all you have to do is shake it up and you have an even mix.


7. Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat. Easy tip – use an ice cream scoop – they will all be the exact same size.




8. Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.




9. Chill the dough and cookie sheets between batches.


10. Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.

For health and strength and daily Bread, 

We give you thanks, O Lord.

Come back and visit tomorrow!

Stacey Beth

"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –