Grandma DeJoode’s Dutch Cookies


  • 1 C butter
  • 2 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 t baking soda
  • 1 ½ t cinnamon
  • ½ t nutmeg
  • ¼ allspice
  • Pinch of salt
  • Pecans


  1. Mix together softened butter, sugar, and brown sugar. Add beaten eggs.
  2. Mix flour, baking soda, spices, and salt.
  3. Combine wet & dry mix until well-blended.
  4. Roll dough into long rolls and wrap in wax or parchment paper. Freeze (overnight is best).
  5. When ready to bake, cut into ¼ inch cookies. Space about 2” apart on cookie sheet. They will spread as they bake.
  6. Oven should be at 350 degrees. Bake for approximately 8 minutes.

Dress with pecan in center of cookies. Let cookies set until they have cooled somewhat. They will firm up more as they cool.



Submitted by Lynsley H.


Miniature Pecan Tassies

Servings: 24
Prep Time: 45 minutes
Cook Time: 25 – 30 minutes

Ingredients for Dough:

  • 3 oz. cream cheese, room temperature
  • ½ cup butter, room temperature
  • 1 cup flour

Ingredients for Filling:

  • 1 slightly beaten egg
  • 1 tsp. vanilla
  • 1 cup brown sugar
  • 1 tsp. flour

Pecans: Chop 2/3 cup, adding ½ cup to the filling mixture. The rest can be used to sprinkle bottoms of dough cups before filling or sprinkled on top of dough mixture prior to baking.


  1. Mix dough ingredients together; form balls about 1 inch in diameter. If dough is too soft to form, then refrigerate until set.
  2. Spray miniature muffin tins with non-stick spray. Press pastry balls into muffin tin well, making small dough cups with sides up to the top and approximately 1/8” thick.
  3. Mix filling ingredients together. Add pecans.
  4. Put 1 teaspoonful of filling into each dough cup, about ¾ full. Filling will expand. Top with pecans if desired.
  5. Bake 325 degrees for 25 – 30 minutes; pastry will be just golden and filling set. Cool, then remove with knife.
  6. Store in covered container. Freezes well.IMG_0312

Recipe submitted by Lynsley H.