Happy New Merry Thanksmas Festivus


Everyone at Long Ears Farm, would like to send greetings of comfort and joy this holiday season to all of you!

Greetings from Annie and Penny and Maverick and Clover

Jake, Hoss, and Boomer, Holly, Mac, and Chianna, and Calico,

and  Jaja, Spice, and many feather friends.

Dandelion! the bunny too.


Annie and Penny wanted to share a few of our most favorite Christmas Cookie Recipes with you, so here goes:


SPRITZ- Buttery soft and sweet cookies- “One day they are in the Tupperware , the next they are all gone!

Preheat oven to 400

Bake 5-8 mins 


  • 1cup butter, softened
  • 1/2cup sugar
  • 2 1/4cups Gold Medal™ all-purpose flour
  • 1/4teaspoon salt
  • 1egg
  • 1teaspoon almond extract
  • Food color, if desired


  • 1
        Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon.      Stir in flour, salt, egg, almond extract and a few drops of food color.
  • 2
         Place dough in cookie press. Form desired shapes on ungreased cookie sheet.
  • 3
    Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.
  • To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.
  • Add colored sugared sprinkled on top, or a mix of cookie decorations, the possibilities are endless


ALMOND BARK- Easy no bake quick chocolate craving fix.



  1. Butter a baking sheet or use a silicone baking mat (preferred).
  2. Bring about 1 inch of water to a simmer in a medium saucepan with a bowl fitted to sit just above the simmering water. Add the chocolate. When the chocolate is melted, remove the bowl from the heat and stir in the almonds. Spread on the baking sheet in a thin uniform layer. Let set for 5 minutes, then sprinkle with the salt. Chill in the refrigerator until firm, at least 2 hours.
  3. Break the bark into 1- to 2-inch pieces. Store in a cool, dry place, stacked between layers of foil or parchment in an airtight container. The bark will keep, tightly sealed in your pantry, for up to a week.

Cook’s Note

You can use any nut you have on hand, such as walnuts, hazelnuts and peanuts.


Grandma Myrtle Lemon Bars- A taste of summer in the cold winter months

Preheat oven to 350

Bake 18-20mins




  1. Mix ingredients for crust together, press into an ungreased 9×13 pan.
  2. Mix filling together, lemon juice, zest, sugar, flour and eggs well and pour into crust and bake for another 25 mins, Sprinkle top with powdered sugar, cool and cut into bars Makes 32 Bars


Chocolate Chip Oatmeal Cookie Recipe- If there is any dough left, these make great cookies. 


bake 10-12 mins

Cream together

Sift Together

Fold in


Cream Together

  1. Cream together sugars, eggs, vanilla. Add vanilla, baking soda.

Sift Together

  1. Sift together flour, salt add to cream mixture.

Fold In

  1. Fold in oatmeal and chocolate chips.
  2. If there is any dough left, drop teaspoonfuls onto cookie sheet.


Annie and Penny would not stand still long enough to wear the antlers!