Holiday Baking At Its Best

By Laura Faison on Dec 07, 2015

My favorite thing about the holidays is all the delicious baking! We are blessed at Goodwill to have incredibly talented associates who live our mission every day.  A little added bonus to that is some of these associates are amazing bakers!  This season we wanted to share with all of you some of our associate’s favorite holiday recipes.

Let us know if you try them out!


Ginger’s Christmas Stollen

John Leopold, Director of IT



2 pkg yeast

1/3 cup warm water

1 cup scalded milk

1/2 cup sugar

¼ cup vegetable shortening

1½ teaspoons salt

5 cups flour

2 beaten eggs

1½ teaspoons vanilla

¼ teaspoon nutmeg

½ cup mixed candied fruit

1 cup raisins

2 cups powdered sugar


Proof yeast in 100* water and a little sugar

Mix milk, sugar, shortening and salt. Add 1/2 cup flour and beat vigorously.

Add eggs and beat well Add yeast, 1/2 teaspoon of vanilla, and nutmeg.

Add fruit and enough flour to make a soft dough.

Knead for 6-8 min. Put in lightly greased bowl, cover and let rise in a warm place for 2 hr or until doubled

Punch down, divide in half and cover for 10 min

Bake at 350 for 30 min. cool completely

Ice with 2 cups confectioner’s sugar and milk (only a little), with 1 teaspoon vanilla.

Decorate with candied cherries.

Strawberry Pretzel Salad

Michelle Conway, Retail Lead at Turnberry Store



20 oz. frozen strawberries, undrained

8 oz. cool whip

8 oz. cream cheese

1 cup sugar + 2 TB. Sugar

2 cup crushed pretzels

1 bigger size box of strawberry Jell-O

2 Cups boiling water

¾ Cup butter, softened


In 13×9 baking dish place crushed pretzels on bottom, mix butter and 2 TB. Sugar and pour over pretzel mix.  Place in oven at 400 degrees for 6 min. Mix cream cheese, cool whip and remaining cup of sugar and pour over pretzels.  Mix 2 cups boiling water with Jell-O and cool until it congeals slightly add strawberries and pour over cream cheese mixture.  Refrigerate at least 1 hour.

Pumpkin Pie Dip

Taylor Hering, Marketing Coordinator



1 (16 ounce) container frozen whipped topping, thawed

1 (5 ounce) package instant vanilla pudding mix

1 (15 ounce) can solid pack pumpkin
1 teaspoon pumpkin pie spice

1 pack of graham crackers


In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.  Serve with graham crackers. 


Snow on the Mountain Cookies

Nicole Jewell, Compliance Manager



1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

10 oz (1 1/2 cups) chocolate chips, divided

6 Tbsp (3/4 stick) butter, softened

1 cup sugar

1 1/2 tsp vanilla extract

1/2 tsp mint extract

2 eggs

Confectioners’ sugar for rolling and dusting


In bowl, combine flour, baking powder, and salt and mix together. Melt 1 cup of the chocolate chips in microwave or over double boiler on the stove, and stir until smooth. In mixer bowl, cream together butter and sugar until light and fluffy. Add melted chocolate, vanilla extract, and mint extract to the butter mixture and beat together until blended. Beat in eggs. Gradually mix in flour until just blended in. Gently stir in remaining 1/2 cup of chocolate chips.

Cover or wrap dough in plastic wrap and chill until very firm.

Preheat oven to 350.

Shape dough into 1-inch balls, roll them in a thick layer of confectioners’ sugar, and place 2-inches apart on ungreased cookie sheet. Bake 8-10 minutes until tops are crackly but cookies are still soft in middle. Let stand on cookie sheet 5 minutes and then move to cooling rack to cool completely.


Pumpkin White Chocolate Chip Muffins

Kelly Bowman, GSS Staffing Specialist



1 box of Spice Cake Mix

1 can of pumpkin

1 bag of white chocolate chips


Preheat the oven to 350 degrees.  Mix canned pumpkin and cake mix in a bowl until a dough forms using a rubber spatula. (Be patient! It may take a minute to combine) Add white chocolate chips (about 2 cups.)

Using a small ice cream scoop (for uniform size and cooking time), begin scooping equal portions into a lined cupcake pan.  Bake for 20-25 minutes or until a toothpick comes out clean.

Grandmom’s Shortbread Cookies

Laura Faison, Interactive Media Specialist



1 lb. of butter, softened (Use the best butter you can find, as this is the quality key ingredient, I use a salted organic butter.)

4 cups all-purpose flour

1 1/2 cups powdered sugar

1 tsp. baking powder

1/2 tsp. salt

Powdered sugar for sifting over cookies


In a mixing bowl, combine all ingredients by hand. Shape mixture into long rolls and refrigerate for at least 15 minutes. Cut into thin slices about 1/8 of an inch thick. Bake in a 350 degree oven for 8-10 minutes, no more, and watch for burning along edges.

Place one layer of cookies in a tin lined with wax paper, sifting powdered sugar before creating another layer (wax paper, cookies, powdered sugar).


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