Christmas Open House – Saturday Dec 5th – Live Music, Christmas Cookies and More

Don’t forget about our Black Friday Sale on Honey Ham, Pepper Jack, Candy Blox and Dark Chocolate Almonds (details below).

With Thanksgiving behind us, let’s see what’s sweet for Christmas:   Frosted Christmas Tree Pretzels, Gummi Trees and Snowmen, Red Chocolate Cherries, Christmas Deluxe Mix and Christmas Baking Chips. And how about Chocolate Cookie Crisps? They taste just like Thin Mints. YUM!  Does Old Fashioned Candy or Ribbon Candy make you think of Grandma? Want to decorate the perfect cookie? We have tons of Christmas sprinkle choices.


Let us make your Christmas cookies for you. Order a plate or tray, assorted or just one kind. No matter your choice. They are delicious!

Our Deli Specials – Save $1 per Pound

Honey Ham – normally $5.69 – now $4.69

Muenster – normally $5.29 – now $4.29 

Upcoming Specials

Black Friday Sale
Honey Ham – $2.99 (normally $5.69)
Pepper Jack – $3.79 (normally $5.49)
Candy Blox (lego blocks) – $1.50 off/bag
Dark Choc Almonds – $2 off/bag
(8 am until supplies last)Christmas Open House
Saturday, December 5th
LIVE Music throughout the day!
Save on:
Deli items – up to 50% off
Meat/Cheese Trays – place order (for later pickup) – $10 assembly fee is waved
Christmas Gift Baskets – purchase one and get a $5 gift certificate for you or someone else
Nut Thin crackers – 2 for $4 (regular $2.99)
Snack Mixes (S’mores, Cheddar Lovers, Fruit ‘n Fitness and more) – buy 1, get 1 50% off.
Cookies (Lemon, Chocolate, and Coconut) – 2 for $4 (regular $2.59)
Enjoy Christmas cookies, drinks and other samples.

Homemade Milano Cookies – 23 cookies

Here’s a great Christmas cookie idea!

All ingredients available at The Country Cupboard except unsalted butter.

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
4 ounces semisweet chocolate, coarsely chopped OR semisweet chocolate chips
3/4 cup confectioners’ sugar
1/4 teaspoon pure peppermint extract
3-4 teaspoons of water
  1. Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes.
  2. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner. Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets*.
  3. Chill until firm, 20 minutes.
  4. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
  5. Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. **
  6. In another medium bowl, whisk together confectioners’ sugar, peppermint extract, and 3- 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

*If your dough is way too thick to pipe, hand rolling them.

** Save your extra chocolate and serve on the side for dipping!

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