Well, here we go! I've already started so hopefully you all can catch up. I've decided that this year I am limiting my baking to 10-11 different kinds of Christmas cookies. In years past, I have made up to 30 different kinds, blessing everyone I knew with tins of goodies, but with the recent writings of unhealthy fats within the past 5-6 years or so, even my kids won't eat my cookies now until Easter.
First, let me fill you in on a secret. Buy yourself some of this:
It will save you a ton of work. Using parchment paper means you don't have to wash your cookie sheets in between batches and if you are making lots of the same kinds of cookie, you can even use the same paper. I wouldn't bake without it!!
For some reason, I always start with an old favorite. My mother (gone for over 25 years already) passed this simple, easy and yummy recipe down to me and it's been a family delight ever since. It's called...............(and even though you know how I love to name things.......my dear mother must have started my craziness because wait until you hear the name of these cookies):
RED AND GREEN
1 cup butter
1/2 cup sugar
2 cups flour
red and green sugar
Mix the butter and sugar together, add the flour. Form into logs and roll in red or green sugar. Refrigerate overnight. Cut into slices and bake in a 400 degree oven 8-9 minutes.
Those were my logs.........and this is a double recipe so don't be worried that you didn't get as many rolls. I think mine were about 1 inch or maybe a teeny bit under one inch in diameter.
And here they are cooling on the countertop on aluminum foil. I always cool cookies that way. Then, when I pack them away in bins or plastic containers to freeze, I pack from the left to right getting the coolest ones on the bottom first. (Simple, huh??) I'm telling you, with the parchment paper, you can probably do 5-6 different kinds of cookies in only 1 day!
Next, I made another favorite that I've been making forever, it seems, and they're pretty too. I think the recipe has been around for years:
3/4 cup butter
1 3/4 cup flour
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon almond extract
1 egg white (beaten)
1 1/2 cups crushed nuts
candied cherries (halved)
Mix all the top ingredients together and form into balls, dip into beaten egg white and roll in crushed nuts. Top with half a cherry. Bake 325 degrees 15-17 minutes Makes 42
So, here I am forming away. Note to the far right, my parchment paper on top of my cookie sheet just waiting for those first balls to be placed.
And here they are all done, cooling on the countertop waiting to be packed up for the freezer.
So, there you have it! The first 2 of probably 10 or so recipes. I hope you are enjoying this sewing break because it has to be done and there's no time like the present! Back to sewing next week!