Traditional recipes

Christmas tree cut-out biscuits recipe

Christmas tree cut-out biscuits recipe

  • Recipes
  • Dish type
  • Biscuits and cookies

Cut out these tasty biscuits into Christmas tree shapes, then decorate with icing for a fun family activity.

24 people made this

IngredientsMakes: 60 Christmas tree biscuits

  • 180g icing sugar
  • 225g butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 310g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon cream of tartar

MethodPrep:30min ›Cook:8min ›Ready in:38min

  1. Mix icing sugar, butter or margarine, egg, vanilla and almond extract. Stir in flour, bicarb and cream of tartar. Cover and chill in the fridge for 2 hours.
  2. Heat oven to 190 C / Gas 5. Divide dough in half. On lightly floured cloth-covered board, roll each half out to 4mm thick. Cut into Christmas tree shapes.
  3. Bake on parchment lined baking trays for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

Decorating ideas

You can decorate with icing once the biscuits are fully cool. You may also sprinkle the biscuits with coloured decorating sugar before baking; green sugar works particularly well for Christmas tree biscuits. Press currants into the biscuits before baking for Christmas 'ornaments'.

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Best Rolled Butter Cutout Cookies

It's the holidays again, and time to dig out all those cool holiday cookie recipes. On this page are different varieties of my favorite butter Cutout cookies, not the sugar cookies that you press with a glass.

If you want cookie cutter cookies and don't have any cookie cutters, you can save the cutting edge off of Aluminum Foil boxes, and form your own shapes, or use empty cans with both ends cut out for cookie cutters.

Try different sizes of cans. The cans make ornament cookies if you use a straw to punch a hole at the tip before baking.

Sing some cute Christmas songs while you make cookies.

Butter Cookie Tips:
When I make Butter Cookies, I take 2 sheets of Saran wrap, split the dough in half and roll each half in a log shape in the wrap. They sort of look like the tube cookies that Pillsbury sells.

Keep in the fridge. Just slice and bake as you need them. You can also separate and color the dough, and then you won't need icing.

Best "Cut Out" Cookies

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • 4 tablespoons thin cream
  • 3 cups flour
  • 1/2 teaspoon baking soda
  • 1 tsp. vanilla or lemon flavoring

Cream butter and sugar until light and fluffy. Add eggs and cream mix well.
Stir soda into flour and add. Add flavoring and chill dough before rolling out. Bake at 350 degrees for 10 - 12 minutes or until lightly browned.
Recipe from 1987 SD Special Olympics Cookbook pg 73

My Note: I have been looking for a cutout cookie recipe that uses baking soda instead of baking powder for a long time, and now I have one. That's how I remember cutout cookies in the old days. buttery, eggy, with a touch of soda flavor.

Easy Rolled Holiday Cookies

  • 1 cup butter or margarine softened (2 sticks)
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 3 cups flour (sifted)
  • 1/2 teaspoon baking powder

Cream butter and sugar together in mixing bowl until light and fluffy. Add egg and vanilla beat well.
Sift flour and baking powder together Blend into the creamed mixture. Cover and refrigerate for 1 hour.

Preheat oven to 425°. Roll out a small amount of dough to 1/8-inch thickness on lightly floured board or pastry cloth. Keep remaining dough refrigerated until ready to use. Cut into rounds with your holiday cookie cutters. Arrange one inch apart on ungreased baking sheet. Bake for 5 to 7 minutes or until light golden brown. Cool on wire racks.
Recipe from 1983

Sparkly Cutout Cookie Stars

  • 3 1/2 cups flour (unsifted)
  • 1 T. baking powder
  • 1/2 tsp. salt
  • 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
  • 3/4 cup butter or margarine, softened
  • 2 eggs
  • 1 tablespoon vanilla or 2 tsp. almond or lemon extract
  • 1 egg white, slightly beaten
  • Red and Green colored sugars or colored sprinkles

In a small bowl combine flour, baking powder and salt. In a large mixing bowl, beat sweetened condensed milk, margarine, eggs, and vanilla until well blended. Add dry ingredients mix well. Chill 2 hours.

Preheat oven to 350 F. On floured surface, knead dough to form a smooth ball. Divide into thirds. On a well-floured surface, roll out each portion to 1/8 inch thickness. Cut out with floured star cookie cutter. Re-roll as necessary to use all dough. Place 1 inch apart on greased cookie sheets. Brush with egg white sprinkle with sugar.

Bake 7 to 9 minutes or until lightly browned around the edges (do not overbake). Cool completely on wire racks. Store loosely covered at room temperature. Makes about 6 1/2 dozen cookies.

Note: If desired cut small stars from dough and place on top of larger stars. Proceed as above.
Recipe from the 1992 Cookie Collection Cookbook

Grandma's Rolled Cookies

  • 1 cup butter or margarine
  • 1 teaspoon vanilla
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 1/2 cups sifted all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon soda
  • 1/2 teaspoon salt

Cream butter and vanilla. Add sugar gradually, creaming until light and fluffy. Add eggs, one at a time, beating after each. Sift dry ingredients together. Add gradually to creamed mixture. Chill thoroughly (3 to 4 hours) Roll on well-floured surface to 1/8 to 1/4 inch. Cut in desired shapes.

Decorate with colored sugar, decorations, or halved candied cherries before baking or when cool, glaze or pipe on confectioners' Icing. Makes about 8 dozen cookies. Decorator Icing

Note: Instead of butter or margarine you may use shortening and increase salt to 1 teaspoon.
Recipe from 1963

Want to hang cookies on a tree? Then make a hole with a toothpick near top of each cookie before baking.) Bake on ungreased cookie sheets in moderate 375 oven 6 to 8 minutes. Cool slightly on cookie sheet remove to rack and finish cooling.

Rolled Christmas Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tbsp milk
  • 1 tsp. vanilla
  • 2 3/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt

Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling.

Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired Christmas shapes. Bake on a cookie sheet in preheated 350 oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen.
Recipe from 1953

  • 1 cup confectioner's sugar
  • 2 tablespoon's butter or margarine, softened
  • 1 to 2 teaspoons milk
  • Few drops green food coloring

In a small bowl, mix confectioner's sugar, butter, 1 teaspoon milk and a few drops green food color. Add more milk if necessary to make frosting thick, but spreadable.
See the Holiday Icing Recipe.

Peanut Butter Cut Out Cookies

  • 1 1/2 cups flour
  • 3/4 teaspoon soda
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter - softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • Colored sugars (optional)

In a small bowl, combine flour, salt and baking soda set aside. In a large bowl, beat margarine and peanut butter until well blended. Beat in sugars until blended. Beat in egg. Gradually beat in flour mixture until mixed. Divide dough into thirds. Wrap each portion refrigerate until firm, about 3 hours.

Preheat oven to 350 F. Roll out dough, one third at a time, 1/4 inch thick on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased cookie sheets. If desired, sprinkle cookies with colored sugars. Bake 8 to 10 minutes or until lightly browned. Remove to wire racks to cool.

Santa Lollipop Cookies: Prepare cookie dough as above. Place lollipop sticks 3 inches apart on ungreased cookie sheets. Roll dough 1/8 inch thick. Cut out with 4 inch Santa cookie cutter place over 1 end of each lollipop stick. Bake as above. Makes about 3 dozen cookies.

Wreath Cookies: Prepare cookie dough as above. Roll dough 1/8 inch thick. Cut with 2 1/2 inch round cookie cutter with scalloped edge. Using 1/2 inch round cookie cutter with scalloped edge, cut out center of cookies. Bake as above. Decorate with red and green candied cherry pieces to form bows. Makes about 6 dozen cookies.
Recipe from a 1992 Cookie Collection cookbook

Easy Butter Cookies and Cookie Icing

Mix butter and sugar. Add egg. Mix in flour. Use cookie cutter to make into small cookies
Cook each batch at 375 degrees for about 10 minutes (lightly brown) Let cookies cool slightly before icing

    ICING:
  • 1 stick butter
  • 1 box powdered (confectionery) sugar
  • 1 teaspoon vanilla
  • milk (as needed)

Cream butter, add sugar and mix, Add vanilla, Add milk as needed for spreadable consistency and ice the cookies.

Cookie Cutouts

  • 1 cup margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 cups all purpose flour
  • 1 tsp. baking soda
  • Assorted Sunkist Fun Fruits

In a large bowl, with electric mixer, beat margarine with sugars until light and fluffy. Beat in egg and vanilla until smooth. Combine flour with baking soda. Gradually add to margarine mixture, blending well after each addition. Chill at least 2 hours.

Preheat oven to 375 F. On lightly floured board, roll dough 1/8 inch thick cut into assorted shapes. Decorate with fun fruit snacks. Place on lightly greased cookie sheets bake 8 to 9 minutes. Cool completely on wire racks. Decorate, if desired, with decorative icing. Makes about 4 1/2 dozen cookies.

For Spicy Cookie Cutouts, increase brown sugar to 3/4 cup and add 1 1/2 teaspoons ground cinnamon and 1 tsp. ginger to flour mixture.

For Chocolate Cookie Cutouts, decrease flour to 2 3/4 cups, increase granulated sugar to 1 cup and add 1/2 cup unsweetened cocoa powder to flour mixture.
Favorite recipe from Thomas J. Lipton Company

Roll Out Cookies

  • 1 cup butter
  • 1 cup sugar
  • 1 lg. egg
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 tsp. baking powder

Preheat oven to 400°. In a large bowl, cream butter and sugar with a mixer. Beat in egg and vanilla. Add baking powder and flour 1 cup at a time, mixing after each addition. The dough will be stiff. Blend last flour in by hand.

Do not chill dough. Divide it into 2 balls. On a floured surface, roll each ball in a circle about 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use. Bake on ungreased cookie sheet on top rack of oven for 6 to 12 minutes, or until cookies are lightly browned.

Cream Cheese Cookie Cut Outs

  • 1 cup butter, softened
  • 1 8 oz pkg cream cheese, softened
  • 1 1/2 cups sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 tsp. almond extract
  • 3 1/2 cups flour
  • 1 tsp. baking powder , and assorted candies and colored sugars for decoration (optional)

In a large bowl, beat butter and cream cheese until well combined. Add sugar beat until fluffy. Add egg, vanilla and almond extract beat well. In small bowl, combine flour and baking powder. Add dry ingredients to cream cheese mixture beat until well mixed. Divide dough in half. Wrap each portion refrigerate until easy to handle, about 1 1/2 hours.

Preheat oven to 375 F. Roll out dough, half at a time, 1/8 inch thick on lightly floured surface. Cut out with desired cookie cutters. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are lightly browned. Remove to wire racks cool completely. Pipe or spread on Almond Frosting onto cooled cookies. Garnish with assorted candies and colored sugars, if desired. Makes about 7 dozen cookies.
Favorite Recipe from Wisconsin Milk Marketing Board 1992

Almond Frosting:
In small bowl, beat 2 cups sifted confectioner's sugar, 2 tablespoons softened butter and 1/4 teaspoon almond extract until smooth. For piping consistency, beat 4 or 5 teaspoons milk. For spreading consistency, add a little more milk. If desired, tint with food coloring.

Rolled Sour Cream Christmas Cookies

  • 2 cups white sugar
  • 2 eggs
  • 1 tsp. baking soda
  • 4 cups flour
  • 1 cup butter or oleo
  • 1 cup sour cream
  • 1 tsp. vanilla

Cream sugar and butter. Add eggs, sour cream, soda, and vanilla. Add flour, 1 cup at a time. Refrigerate dough 1/2 to 1 hour before rolling out. Keep dough cool. Roll out 1/4 inch thick. Cut out with cookie cutters. Bake at 350 degrees about 10 minutes until bottoms are lightly browned.
Recipe from 1997 Friedens Reformed United Church of Christ, Tripp, SD recipe book pg 16

Paintbrush Cookies

For something different, try this rolled cookie recipe called Paintbrush Cookies from an old Betty Crocker Cookbook called "Cookbook for Boys and Girls." The paint is a mixture of egg yolk and food coloring. Here is a way to make your own cookie cutters, and here's what the paintbrush cookies look like. Paintbrush Cookies.


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Recipe Summary

  • 1 cup white sugar
  • ¾ cup butter, at room temperature
  • 2 eggs
  • ½ teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups confectioners' sugar
  • 4 ½ teaspoons meringue powder
  • 3 tablespoons water
  • 1 tablespoon assorted holiday decorations, such as silver balls, sprinkles, etc.
  • 1 ounce yellow fondant
  • 1 tablespoon confectioners' sugar for dusting

Combine sugar and butter in a large bowl. Cream using an electric mixer until smooth. Beat in eggs and vanilla extract. Combine flour, baking powder, and salt in a separate bowl. Stir into the butter mixture and mix to combine. Shape dough into a ball, cover, and refrigerate at least 1 hour to overnight.

Preheat the oven to 400 degrees F (200 degrees C). Line 2 cookie sheets with parchment paper.

Roll dough out on a lightly floured surface 1/4- to 1/2-inch thick. Cut out different-sized stars with cookie cutters the height of the Christmas tree will depend on the number of cookies you stack, but you need at least 7 or 8 stars. Place cookies 1 inch apart on the prepared baking sheets.

Bake in the preheated oven until cookies are lightly browned, 6 to 8 minutes. Transfer cookies carefully onto wire racks and cool completely, about 30 minutes.

Combine confectioners' sugar, meringue powder, and water in a bowl and beat at low speed using an electric blender until peaks form, 7 to 10 minutes. Pour icing into a piping bag with a star-shaped tip.

Place the largest star onto a plate and pipe a little bit of royal icing into the middle. Add the second-largest star on top, turning the star slightly so the points are offset from the previous star cookie. Repeat adding smaller-sized star cookies and attaching them with royal icing. Decorate the cookie Christmas tree with royal icing, silver balls, and other holiday decor. Roll out yellow fondant and cut out a small star to place on top of the cookie tree and secure with royal icing. Decorate remaining cookies to your liking.


Christmas Tree Cookies

Don’t want to spend hours outlining, flooding, and decorating cookies with royal icing to get a pretty decorated effect? You need my easy cutout cookies! It’s so simple to colour a portion of the dough with gel food colouring and then play jigsaw with a Christmas tree cutter.

Simple vanilla sugar cookies are ideal for so many situations! They’re delicious with a cup of tea and hold their shape really well with lots of room for sprinkles and frosting. In the past I’ve played around with royal icing (lovely Bridget at Bake at 350 makes the most incredible iced cookies!) to decorate cookies, which looks stunning, but is quite time consuming. It’s right for a really special occasion, but not for everyday biscuits in my book.

For these Christmas Tree Cookies, half of the cookie dough is easily coloured forest green by adding about a third of a teaspoon of green gel food colouring (it’s the same stuff I use to make my Rainbow Cake!). I often get mine from eBay for a couple of pounds, or you can try your local cake decorating shop.You can wear clean rubber gloves if you’re worried about your hand getting a bit green, and just gently knead the colouring into the dough. It will go tie-dye at first, but keep kneading until the colour is completely even and the dough is a forest green colour.

To make these cookies even prettier, I also coat the edges with white chocolate and then decorate with pretty Christmas sprinkles.

I got my small Christmas tree cookie cutters from eBay – they were just £1 for three! To ensure that the cookies don’t stick to the cutter, dip the cutter into the flour between each cookie. Assembling these cookies is so easy – simply cut large circular cookies out of the vanilla dough, and then use your Christmas tree cutter to cut a christmas tree shaped hole in the centre, into which you’ll pop a Christmas tree cut out of the green coloured dough. It’s actually incredibly easy – they just slot into each other, and once they bake, since the cookies expand, they’ll be completely one cookie!

The thing I love most about these cookies is that the fun cut out idea saves you from doing any fancy and time consuming cookie decorating royal icing (like the cookies below) which are from my Pinterest board. Don’t get me wrong, I absolutely LOVE the way they look, but these cookies are so much easier and more fun to make.

Your Christmas tree cookies would be absolutely gorgeous plain, but I made mine even more festive with a few sprinkles and some edible glitter.


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Steps to make Christmas Tree Meringue Cookies

Preheat oven and prepare baking sheet

Heat oven to 200 °F. Line a baking sheet with parchment paper.

Beat egg whites

Place 1 cup of sugar, 4 egg whites and a pinch of tartar in a bowl over, but not directly on a pan of simmering water. Whisk the egg whites constantly until the sugar has dissolved.

Add mint extract

Transfer the whisked egg mixture to a clean bowl. Add ⅛ teaspoon of mint extract and slowly beat using an electric mixer on medium low.

Beat in green food coloring

Once the mixture is translucent, add 2-4 drops of green food coloring. Increase the mixer speed and continue to beat the mixture until stiff peaks almost form.

Pipe onto baking sheets

Transfer the meringue to a pastry bag fitted with a close or open star tip. Pipe meringue cookies onto the prepared baking sheet, leaving one inch between cookies.


Recipe: Marmite christmas tree biscuits

Simon Cowell is responsible for a lot of things, not least rising biscuit sales in the UK. Nobody goes out anymore, people are staying in, watching Saturday night TV together and… this is so British…eating biscuits. (For further reading on this subject go to A nice cup of tea and a sit down)
This is good news for Fudges Biscuits, down in misty Dorset, often considered to be ‘Britain’s larder’. Fudges manufacture the best florentines in the UK and created a fabulously large range of biscuits to go with cheese. I used Fudges cheese biscuits when I ran The Underground Restaurant at Camp Bestival, to highlight the range of products, including good cheeses, from Dorset.
I particularly love their charcoal cheese biscuit, which not only looks great on the cheese board but charcoal is reportedly good for digestion, specifically flatulence.
Sue Fudge, her husband Graham Fudge, and her brother in law Steve Fudge (great surname for a biscuit making family) also pioneered the UK ‘flatbread’ biscuit in their kitchen. The whole family are bakers and confectioners, including Steve’s two daughters who have started up their own artisanal biscuit business ‘Percys’. Even their dining room is a former but very large scale oven.
Biscuits are therefore on trend. Costas coffee is selling a giant British biscuit range to dunk in their coffee, although I’ve heard differing opinions on how good these are. Earlier this year we saw a biscuit festival in London.
Biscuits are one of the oldest forms of food, recorded as part of the Roman diet, the word itself originating from the French, bi (twice) cuit (cooked). Being hard wearing and light to carry, biscuits are the perfect travel food.

For my Patrick O’Brian themed supper club, I made ships biscuit or hard tack but only baked twice rather than the four times required for long sea journeys. I warned all customers that any dental problems as a result of eating it, was entirely their own responsibility. I made another early biscuit, almond ratafias, to go with coffee. The introduction of spices from the East in the 7th century led to ginger and spiced biscuits and sweetening of the dough.

I think biscuit tastes change as one gets older. As a kid I adored pink wafers, however I was also slightly in love with Jimmy Saville, who was seen as a jolly kids entertainer back then. Seriously messed up on both counts.

Today I favour the ‘sophisticated’ coffee-iced cafe noir although I prefer them with a cup of tea. What’s your favourite biscuit? Do you snap your jaws on classic Custard creams, Bourbons or Digestives? Equally importantly, do you dunk? Or do you, like the Daily Mail reports, eschew British style biscuits for American cookies? And when it comes to cheese, do you eat it with bread, like the French or with a savoury biscuits like the British? I want to know…

Fudges also make the Marmite biscuit, in the characteristic Marmite jar shape, but I decided to have a go at making my own very simple Marmite biscuits at a biscuit making workshop in Sue’s dining room. I was very pleased with the result for these are rather addictive, perfect to pop in your mouth with pre-dinner drinks!

Marmite Christmas Tree Biscuit Recipe

Marmite
Cracked black pepper
Christmas tree cutter

Mix flour, butter, cheese and salt in a food processor then add the eggs gradually. Mix together until it forms a firm dough.
Form the dough into patties and chill for half an hour.
Roll out on a floured board to a 5mm thickness and using your small Christmas tree cutter, cut out as many tree shapes as you can, placing them onto a sheet of greaseproof parchment or even better a silpat. Any scraps form together and roll out again. Use until finished.
Then stir up your Marmite and, using a teaspoon, drizzle the Marmite onto the little trees as if you were decorating them with tinsel, in a zigzag form. You could also grind some fresh black pepper onto them.
Place in your preheated oven at 160 degrees for around 15 minutes.


Christmas cut-out biscuits ingredients

  • For the biscuits:
  • 185 grams butter – softened
  • 1 cup caster sugar
  • 1½ tsp vanilla extract
  • 2½ cups plain flour
  • 1 egg
  • 1 egg yolk – extra
  • For the decorations:
  • Writing icing pens
  • Red and green M&M’s
  • Mini candy canes


Christmas Shortbread Cookies

I feel like I write the same post every year – that Christmas has come so fast, and it’s already upon us, another year gone by.

But seriously now, how quickly has this year gone?! I swear the older I get, the faster time flies by.

Christmas baking is already in full swing at work. Lots and lots of fruit mince pies, christmas puddings baked in little jars and gingerbread cookies are being churned out by yours truly on a daily basis.

And my Christmas tree is up at home! It’s real, like in a pot. As in, alive. So I have to try not to kill it (because I’m failing at that guys, the keeping-plants-alive thing. Seriously).

The tree is probably up to my shoulder, covered in lights and little white, silver and purple baubles. It brings gorgeous light to our apartment in the evenings and has presents spilling out from underneath it.

The presents are actually spilling out quite far! There are all the ones under the tree, another big pile of presents has taken up the corner and the ottoman, then there’s another pile by the bookcase, and Mr Man’s hoard of gifts for me is still under the bed (where he thinks that they’re well hidden) waiting to be wrapped.

Basically, there are presents everywhere. And I’m really, super excited for Christmas to get here already so I can claim my apartment back from all the presents.

But what can I say, I love buying presents. And wrapping them is so much fun! There’s nothing cheesier I love more than playing Christmas carols, wrapping gifts, watching a Christmas movie and baking Christmas cookies. Now all I need in my fantasy land is for it to snow!

I love shortbread cookies for christmas because they’re deliciously buttery, keep so well, make a great gift and look so Christmassy covered in the lightest dusting of powdered sugar.

Don’t forget that there are lots of other Christmas recipes on the blog, too!

These gingerbread cookies are so Christmassy and another great option to give as gifts.
I’ll be making these peppermint chocolate truffles this weekend to take to a Christmas lunch.
This scorched almond and chocolate nougat was my favourite Christmas treat last year and makes such a great present!
This Christmas spiced brown sugar shortbread just melts in your mouth.
And who could forget my gingerbread macarons with eggnog buttercream?! Yum!

I hope you all enjoy your Christmas baking! Have a very merry Christmas filled with joy, love, laughter and beautiful food (and snow! I hope you get snow!). X


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