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We didn't want you to feel left out of the festivities at our Holiday Dine-Around (Friday, December 4th) so we're also coordinating a VIRTUAL COOKIE EXCHANGE! We'll feature your cookie recipes and photos on this page and ask the community to vote on the their favorites.

We've got some BIG PRIZES to give to our cookie exchange winners so start thinking of your holiday favorite and get your form in by Tuesday, November 24th!  We welcome suppliers, distributors and industry friends to participate.

Want to learn more? CLICK HERE for a Cookie Entry Form.

Here are the recipes submitted by the NorCal community for this year's cookie exchange.
My Best Friend’s Mom’s Kiffles Recipe
Submitted by Carol Murphy (PMANC Executive Director)

One of my fondest childhood memories is the sweet smell of cookies baking when I picked my girlfriend up to walk to school together. My friend Sandy’s mom, Rita, was Hungarian and loved to bake. She would start her holiday baking early in November to freeze cookies to send to friends and family. She baked all kinds of Hungarian pastries, but my favorite was her Kiffles (kee-flees) The cookies are made with cream cheese dough, cut into small squares and filled with various flavors of jam or nut fillings. My favorite was the apricot and nut filings. After school she would invite me in to have some of the slightly warm cookies with a big glass of milk.

The cookies take a bit of work to prepare but after one bite you’ll be convinced it was worth the effort. Both my friend and her mom have passed away but I honor their memory each year by making a few dozen homemade kiffles and sharing with my family and friends, a tradition I'm proud to facilitate. I hope you enjoy this delicacy as much as I do.

It’s very important that you use a filling specifically made for pastries. I’ve tried to use jams in the past and the filling oozed out onto the baking sheet. I have the most success with Solo brand Cake & pastry fililngs. They have a variety of flavors in 12-oz cans. You can usually find them in the baking aisle by the candied cherries and nuts for holiday baking.

Ingredients (Makes 12 dozen cookies)
·   2-1/4 cups all-purpose flour (plus more for rolling)
·   1/2 teaspoon salt
·   8 ounces cream cheese, softened
·   1 cup (1/2 lb) unsalted butter, softened
·   2 to 2-1/2 cups cake and pastry filling (about two 12-ounce cans)

To See the Full Recipe CLICK HERE

Potato Chip Cookies
Submitted by: Linda Kittlitz (Linda Kittlitz & Associates)

I got this recipe a long time ago from a good friend in Texas and finally made it recently and everyone loves them...they are crispy and you can't just eat one or two or three...if you keep the size to about a quarter or the size of a walnut, they will make about 140. I even froze some of them into balls and when I took them out to bake, I did defrost for about 10 seconds first so that they would soften up a little to be able to put the fork on top to flatten...still cooked well and tasted great. I do think they taste the best the next day after baking. Enjoy...you can leave out the nuts, if you want and you can use any kind of nut you wish to use! Happy Holidays! :-)
INGREDIENTS (Makes 140 cookies)
1.5 cups Sugar
3 sticks Margarine - melted (I use unsalted butter)
2 Egg Yolks
2 TSP Vanilla

1.5 Cups Potato Chips (broken & crushed)
3 Cups plus 2 TB Flour
1 TSP Baking Soda
1 Cup Crushed Nuts (I use pecans but any nut will do)

Mix all together. Roll into balls the size of walnuts (or half dollar) and press with a fork. Place on a cooking sheet with parchment paper or foil, if you want about 1.5 inches apart. Recipe will make about 140 cookies.

Bake for 15 minutes in a preheated oven 350 degrees.

Enjoy…I think they taste better the next day! Also I froze some in balls and when I took them out of the freezer, I had to place in the microwave for about 5-10 seconds to soften a little so the fork could flatten them on the cooking sheet before cooking,


1) Most unique recipe

2) Most Festive Cookies-- photo required

3) Favorite Family Memory about the recipe

3) Best Vegan or Gluten-Free Recipe

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Submitted by: Donna Dastoli (Proforma Marketing Agency)

A bit of history...
Lemon is one of my favorite flavors. We have a huge Meyer lemon tree in our yard and we love making lemon bars with these. My husband went to pastry school and started making this recipe about 20 years ago. It's always a hit - and very easy to make.

8 oz butter, softened
2 oz powdered sugar
4 eggs
14 oz granulated sugar
1 TB lemon zest
8 TB lemon juice
Powdered Sugar for sprinkling on top after baking

Preheat oven to 350 degrees
Butter a 9" x 13" pan

Cream the butter and powered sugar together until smooth, but not fluffy
Beat the eggs until light
Add the granulated sugar, beating until the mixture is thick and lemony Mix in flour, blending lightly, but thoroughly
Add the zest, juice and baking powder
Pat the mixture evenly into the bottom of the baking pan
Bake for 15-20 minutes until the crust is lightly browned and firm.

Bake for 20-30 minutes until no imprint remains when touched lightly in the center
Cool in the pan, but while hot, sift the powdered sugar over the top
Refrigerate for four hours or overnight before cutting
Cut the chilled cookies into bars

Submitted by Gretchen Nielsen (The Vernon Company)

This recipe has been in my family for 25 years - it's an amazing cookie very addicting and we only make it during the holidays. My mom found the recipe and now my sister and I make if every year.

4 Cubes Butter
1.5 Cups White Sugar
3 Cups Flour
1 Cup Sesame Seeds
2 Cups Shredded Coconut (Unsweetened)
1/2 C Almonds, finally chopped

Cream butter and sugar - beat until fluffy, slowly add flour, mix until just combined.
Add seeds, almonds and coconut, mix
Divide into thirds and wrap in wax or parchment paper into the shape of logs - chill until firm
slice 1/4" thick and place on cookie sheet
Cook in 300 degree oven for approximately 30 minutes.
It's ok to freeze dough for later

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