Christmas baking favourites

I'm sure everyone has their core list of sweet treats to bake for Christmas. This is mine.

The source of this recipe is unknown, but it's been my favourite cookie since childhood:

BUTTER BALLS

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 cup butter

2 eggs

1/2 cup walnuts, chopped

Icing sugar

Stir flour and salt together. Cream butter; add sugar gradually, beating between additions. Add eggs; mix well. Blend in flour and form dough into 1" balls.

Place on cookie sheets and bake at 375F. for 20 to 25 minutes.

Roll in icing sugar when fresh from oven (before they've cooled).

Cookies best served chilled, in my opinion.

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DELICIOUS BUTTER TARTS (most likely from Edith Adams of The Vancouver Sun newspaper)

1 1/2 cup raisins

4 tablespoons butter

2 eggs

2 cups brown sugar

Tart shells

Soak raisins in boiling water until plump.

Cream butter. Add eggs and brown sugar and beat until frothy.

Bake at 350F for 15 to 20 minutes.

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BUBBLE LOAF

3/4 cup skim milk

1/4 cup sugar

1 teaspoon salt

1/4 cup shortening

1/4 cup warm water

1 package (2 1/4 teaspoons) active dry yeast

1 egg, beaten

4 cups all-purpose flour

1/4 cup candied cherries

1/4 cup raisins

1/4 cup icing sugar

4 whole candied cherries, chopped finely

Melted butter

Icing sugar

1. Scald milk. Stir in sugar, salt and shortening and mix until sugar is completely dissolved.

2. In another bowl, measure warm water and sprinkle in the yeast; stir until dissolved. Add lukewarm milk mixture to dissolved yeast. Add egg and mix well. Add flour and beat until smooth. Gradually add, while beating, flour and beat until mixed. Turn out on lightly floured board. Knead until smooth and velvety - about 10 minutes.

3. Place in a greased bowl; brush top with oil. Cover; let rise in a warm place, free from draft for about one hour, or until double in bulk. Punch down. Knead again until soft and velvety - about 5 minutes.

4. Cut dough in small pieces, the size of walnuts. Form into balls. Roll in melted butter. Place buttered balls, so that they are almost touching, in a well-greased 10" tube pan to cover bottom. Top with candied cherries and raisins. Place the remainder of the balls over cherries and raisins. Cover and let rise again, in a warm place for about 45 minutes or until double in bulk.

5. Bake at 375F. for 35 to 40 minutes. Remove from oven. Let stand for 5 minutes.

6. Remove from pan and frost with icing sugar. Sprinkle with chopped candied cherries.

Serves 10.

Enjoy! :)