It was tough choosing just three finalists for our Homemade Holidays with Dixie Crystals Cookie contest. But thanks to the many of you who sent in your special recipes, and joined the Sweet Online Community at dixiecrystals.com. I'm happy to announce that Susan Slavin’s recipe for Cranberry Christmas Cookies was our grand prize winner of a family four-pack of excellent seats to enjoy the 20^th Anniversary production of the Moscow Ballet’s Great Russian Nutcracker December 28^th or 29^th at the Mahaffey Theater in St Petersburg, featuring the finest in Russian ballerinas, an autographed copy of Janet Keeler’s "Cookielicious," and from Sugardarlings a decadent dozen of their cupcakes! Our judging panel of Janet Keeler, Food Editor for The Tampa Bay Times and Jessica Beebe, owner of SugarDarlings Cupcakes and Cones, and myself took on the tough task of choosing between Susan’s cookies, Daisy Weber’s Snickerdoodles and Amy Nicole’s Sugar Cookies. But in the end, it was that combination of tart cranberries and crisp nuts that won our hearts. Give Susan’s recipe a try yourself!

 SUSAN SLAVIN’S CRANBERRY CHRISTMAS COOKIES 

I cup plus 2 tbsp all purpose flour

½ rolled oats

½ tsp baking soda

1/3 cup Dixie Crystals Light Brown Sugar

1/3 cup Dixie Crystals White Sugar

½ tbsp orange zest

½ cup chopped pecans

½ cup white chocolate chips

½ cup dried cranberries

1 egg

1 tsp vanilla extract

¼ cup butter

¼ shortening 

Preheat oven to 350 degrees. Grease a cookie sheet or line with parchment paper. Cream together butter, shortening, egg and vanilla until fluffy.  Add remaining ingredients, mixing well after each addition by hand. Drop by heaping teaspoons on to cookie sheet and bake for 8-10 minutes or until edges begin to brown. Cool on wire tack.

WORDS OF WISDOM FROM KELLY’S KITCHEN

Christmas cookies and happy hearts. This is how the holidays start. – Author unknown