What Christmas cookies are you baking this year?
Just curious what Christmas cookies everyone is baking this year. I'm still working on my list, but I know I have to have the raspberry-pecan thumbprints from the original Martha Stewart Christmas book. Also planning to make Maida's fruitcake refrigerator cookies (I use heart-shaped molds collected from vintage bridge sets), and will have to have something chocolate. Probably Saveur gingerbread with my cookie molds ...
What's on your list?
I have a big list (for a family of 2), which I probably won't end up completing:
sandtarts (mom's recipe)
press cookies (thinking of trying the recipe in the latest issue of Martha Stewart Living)
Ischl tarts (from "Kaffeehaus", one of my favorites)
TKOs (Thomas Keller oreos)
alfajores (with sweetened condensed milk-free dulce de leche)
Italian cookies from "Dolce Italiano"
plus some others I can't think of right now
Do you make your sand tarts with rose water? My DH was inducted into this recipe and thinks it is utterly ridiculous that a cookie could be made with rose water. However, it just does not taste the same without it. Would you post your recipe, we have been using my grandmother's recipe that my mom had shorthand scribbled into an old cookbook, and something just is not right.
No rosewater. Here it is -- I'm not sure where she got it or how traditional it is (although it tastes traditional to me, of course!)
1/2 cup butter
1 cup sugar
1 egg, beaten
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
Mix butter and sugar thoroughly. Add beaten egg and dry ingredients, which have been sifted together. Chill dough. Roll 1/8" thick. Brush tops with egg white. Sprinkle with cinnamon sugar and decorate with 1/2 nut (I haven't done the nut decoration in a while, so I don't remember which nut my mom used). Bake at 375 till edges are just beginning to color.
emily, these look like they'd be easy and delicious.
I can do with the little ones this week while we visit.
gotta make sure to take my sprinkles that are colored.
wonder if anyone else is into making their own specialty colored sugars.
I have 12 colors in zipper bags for use in decorating cookies and doughnuts.
Rugelach! Easy, tasty, sturdy (for transport), and not so sweet that they can't be eaten for breakfast!
I'll probably make them and some kourabeides, got the recipe from the newspaper a few decades ago. They're easy to make but very short so they crack easily.
I might give the oatmeal cookies in this month's CI a shot, they look good.
White Chocolate Cranberry Bars
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup firmly packed brown sugar
1/2 cup sugar
1/2 cup unsalted or regular butter, softened
2 tsp. vanilla
2 tsp. grated orange rind
1 1/4 cups coarsely chopped fresh or frozen cranberries
1 cup chopped walnuts
12 oz pkg (2 cups) white chocolate or vanilla chips
1 Tbsp. shortening
1. Pre-heat oven to 350 degrees. Grease or spray with no-stick a 13x9x2 baking pan.
2. In medium bowl combine flour, baking powder, baking soda and salt, mix well.
3. In large bowl, combine brown sugar, sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla; blend well.
4. Gradually add flour mixture; blend just until combined. Fold in cranberries, walnuts, orange rind and 1 1/2 cups of the chips (reserving 1/2 cup for topping).
5. Spread batter in pan. Bake at 350 degrees for 30-40 minutes until golden brown.
6. In small saucepan, over low heat, melt reserved 1/2 cup chips and shortening. Drizzle over warm bars with a fork (making irregular lines). Cool 1 hour or until completely cooled. Cut into 48 bars.
I improvised a lot, but they were pretty good....
Melt 1/2 stick butter in pan
Add 1 can dulce de leche and about half a bag of miniature marshmellows.
Then, I also added about 1/3 a bag of butterscotch chips because I had some on hand and thought it might be good.
Tasted mixture and decided to add a pinch of salt
Stir until all products are melted
Add rice krispies. I think I used somewhere between 6-8 cups.
Press into buttered pan and let cool
Here is where I got the idea although mine were much less sophisticated...