Located among the beautiful Lake Carroll scenery, drive through the woods and witness the freedom of deer wandering freely and the sweet smells of fresh winter air – Dollinger Christmas Tree Farm is my choice for the tree-cutting season!
About one year ago I was exploring locations for holiday mini-sessions. Dollinger Christmas Tree farm is on the top of my list and I would love to go back for a visit (even if I’m not taking photos). This tree farm is not just a cut-n-go trip. It is an experience of hospitality, family values and rural community. The owners, John and Janie, were incredibly kind and certainly love what they do! Walk into the heated storefront to explore handmade crafts and goods, warm up by the fireplace, and enjoy their Dolling Farm Hot Cider. Outside you can choose from an array of wreaths and evergreen decor for your home. Then walk among the wide array of trees they have to offer. They provide a great variety for anyone’s needs! The farm is clean and easy to navigate – it will not disappoint!
Thank you John and Janie for making this a fun experience and allowing me to borrow your beautiful backdrops on the farm! Make sure to explore the Dollinger Christmas Tree Farm Facebook page for some neat craft ideas, current events, and pictures of Christmas decor in the making!
Click HERE to see Kiley & Joshua’s engagement session on the tree farm!
A recipe from the farm:
Almond Joy Cookies
- 1 1/8 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened (1 stick)
- 1/3 cup sugar
- 1 cup sweetened coconut flakes
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup sliced almonds
Pre-heat oven to 375 degrees. In a small bowl, whisk to combine flour, baking soda, and salt. Using a mixer, cream butter and sugars. Add vanilla and egg, mix until incorporated. Slowly blend the dry mixture into the creamed mixture. Stir in chocolate chips, coconut flakes and sliced almonds. Using 1 1/2 tablespoons cookie scoop, drop by by rounded spoonfuls onto parchment covered cookie sheets. Bak for 9-12 minutes. Allow to cool 10 minutes before moving to cookie cooling racks. (HINT: Check cookies starting at 9 minutes, ovens vary). Makes 24-26 cookies.