A Christmas Gift--one of my family's favorite recipes!

To me, Christmas is first about the birth of our Savior and celebrating this special time with family--my own family, plus my church and other families like my writer's groups and you,

dear readers.

Then, there's the added bonus of good food. The Lord's creation is magnificent!

Now, this isn't actually a holiday recipe. However, it is my most requested recipe from those who've tried these delicious cookies. Also, I'm giving credit to Joanna Gaines, and her Magnolia Table cookbook, which I'm working my way and trying all the things. So many good recipes.

Please feel free to share your own holiday recipes as well--I'm always in the market for something new--or something tried and true.

By the way, if all goes to plan, my husband and I are in Brussels, Belgium as this is being posted. So exciting!

Oatmeal Cream Pies

Prep time: 35 minutes, plus 20 minutes chilling   Cook: 30 minutes       Cool: 30 minutes

Ingredients:

Cookies:

1 ¼ cups (2 1/2 sticks) unsalted butter, at room temperature

1 cup packed dark brown sugar

½ cup granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

1 teaspoon dark molasses

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

3 cups quick-cooking oats

Filling:

¾ cup (1 ½ sticks) unsalted butter, at room temperature (yes, a whole package goes into these cookies)

1 teaspoon pure vanilla extract

2 ½ cups powdered sugar

1 tablespoon milk

Directions:

1.       Preheat the oven to 375 degrees F. Line three large baking sheets with parchment paper.

2.       In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Slowly beat in the egg, vanilla, and molasses and mix until smooth, scraping down the sides as needed.

3.       In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and oats until combined. On low speed, add the oat mixture to the creamed butter mixture about 1/3 cup at a time, beating until combined.

4.       Using a tablespoon scoop (change from original—these are rich, so I prefer smaller) to portion the dough, place the dough balls about 2 inches apart on the baking sheets (10 cookies-ish per pan).

5.       Refrigerate the baking sheets for at least 20 minutes.

6.       One sheet at a time (unless you have two ovens), bake the cookies until lightly golden, 10 to 12 minutes. Let the cookies cool on the baking sheet on a wire rack (or on top of your stove) for 30 minutes.

7.       In a stand mixer fitted with the paddle attachment (clean the bowl while the cookies are cooling), cream the butter on high speed until light and fluffy, about 3 to 4 minutes. Beat in the vanilla.

8.       On low speed, slowly beat in the powdered sugar, about ¼ cup at a time. Then beat in the milk. When the mixture is smooth, increase the speed to medium, mixing until thoroughly combined and fluffy, about 2 minutes.

9.       Set the cookies up in pairs, with the bottom of one of them facing up. Using a tablespoon scoop place filling on the bottom on the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.

Makes 15 large or 2 dozen smaller cookies.

As my daughter and niece said, "these are life." Enjoy!

PS. The photo at the top is a stock photo. I've made these oatmeal cream pies three times this year and forgot to take pictures every time--I will remember next time, I promise!

Blessings!