Try our refreshingly tart Cranberry Lime Cake. It's three layers of our white cake, filled with light lime mousse and roasted cranberries. Topped with whipped cream frosting. Order December 1st thru 31st at $1.00 off our regular prices. All sizes available.

Order a custom cake for your holiday dessert table. Choose from our regular menu or try a seasonal specialty like Gingerbread Cake with Whipped Cream or our delicious Eggnog cake. The Eggnog Cake is three layers of yellow cake, filled with vanilla pudding and frosted with our spiced whipped cream. Check out our full holiday menu of cakes and cookies on-line.

Attention all brides. See us and taste our award winning cakes at the Aqua Turf bridal show, Sunday January 8th , 11 am to 5 pm. For more information, call 860-621-9335.

Make plans now to see us at Boston Wine Expo, January 28th and 29th at the Seaport World Trade Center. We'll be pairing great desserts with great wine with Intermezzo magazine. Don't miss it. For information visit www.wine- expos.com.

1/2 pound butter, softened

1/2 cup sugar

2 eggs, separated

2 teaspoons vanilla extract

2 cups flour

1/2 teaspoon salt

2 cups finely chopped walnuts ( or coconut)

3/4 cup jelly or pie filling ( raspberry, apricot or pineapple)

Preheat oven to 350 F. In an electric mixer, cream the butter and sugar until light. Add the egg yolks and vanilla. Mix well. On low speed, add flour and salt. Mix just until blended. Roll dough into 1-inch balls. In a small bowl, lightly beat the egg whites with a fork. Dip balls into egg whites the roll in nuts ( or coconut).Place balls on a parchment lined cookie sheet spacing each 2 inches apart. Press the top of balls to flatten slightly. With your index finger, make a hole in the center. Spoon 1/2 teaspoon jelly or pie filling into hole. Bake 15 to 20 minutes or until lightly browned. Cool cookies on wire cooling rack. Store in an airtight container. Yields about 35 cookies.