From left, sisters Joni Yeany, Edie Metts, Merlea Goughler, Janet Hurrelbrink and Rose Webb have been getting together since 2003 to bake Christmas cookies.

NICKLEVILLE — The Metts sisters, formerly of Nickleville including Rose Webb, Janet Hurrelbrink, Joni Yeany, Edie Metts and Merlea Goughler, got together in 2003 to begin a tradition of baking Christmas cookies that continues today.

Yeany said, “We got together and started baking cookies the year our mother passed away. She always wanted to make cookies when we were kids, but we were so poor, we couldn't afford the ingredients.

“To honor her memory, we bake every year, and now that includes our nieces Sherri (McNaughton), Katti (Hurrelbrink), and Amber (Mills),” said Yeany.

As a cancer survivor, Yeany is even more thankful for this time of year and the support of her family.

All the sisters agree the best part of the cookie-making tradition is building memories full of laughter, cookies and Christmas music.

Edie Metts said the sisters have the best time when they get together.

“My sisters are my very best friends and my biggest confidants. We take care of each other and comfort each other. We are careful not to take each day for granted.

“I am truly blessed to have each one of them especially during the most wonderful time of the year,”said Metts.

Below are their recipes for Buckeye Balls and Peanut Butter Crunch Balls:

½ cup melted butter1 cup smooth peanut butter1¾ cup powdered sugar1 6-ounce package of semi-sweet chocolate chipsMix melted butter, peanut butter and powdered sugar together until well blended.Roll into balls, place each ball on a cookie sheet covered with parchment paper or waxed paper and put a toothpick in each ball.Chill for at least one hour or until mixture is very stiff.Melt the chocolate chips in a microwave for 30 seconds at a time, stirring between each interval just until chocolate is melted.Use the toothpick to dip each ball into the chocolate leaving a portion of the peanut butter exposed at the top.Place again on lined cookie sheets and remove toothpicks. You can smooth over the toothpick hole with a damp finger.Chill and allow the chocolate to set up before placing in containers.

½ cup butter, softened2 cups creamy peanut butter3 cups powdered sugar3 cups crispy rice cereal or crushed corn flakes (set some aside for garnish)2 cups chocolate chips, preferably dark, for coatingIn a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.Add the powdered sugar and rice cereal or cornflakes to the bowl. Gently mix together until fully incorporated.Using your hands, roll the mixture into approximately 30-40 1-inch balls. Place them on a wax paper-lined baking sheet and freeze for 15 minutes.In a small microwave-safe bowl, add the chocolate chunks. Microwave for 30 seconds at a time stirring until the chocolate is melted.Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.Garnish with additional rice cereal, crushed cornflakes, or sprinkles while the chocolate is still warm. Chill until chocolate is set.