Gone Christmas Cookie crazy!
In the grip of mania, I decided I would give cookies to about 50 people this Christmas. Even more insanely, I decided it would be a grand opportunity to try out half a dozen different varieties!
I'm making Chocolate Chip, Macaroons, Ranger Cookies, Shortbread, Oatmeal Raisin, Sugar Cookies and Orange Macadamia Nut Cookies.
Just finished the first round of everything but the shortbread. Whew.
<Brando> The sugar! The sugar! <Brando>
You are so right. My mother used to make huge quantities of cookies to give away (with my help when I could - chocolate chip, sugar cookies, butter cookies, russian teacakes, fudge, and supplemented in later years by my Dad's lebkuchen and anis plotz [sp?]). People always raved about them and then would actually call, usually around Dec. 10, hinting around to find out when they could drop by to get their cookie trays! But, my Mother loved that so many loved her cookies, and just kept baking away. Miss those baking days...
I was totally not feeling the cookie fever at all until I started today, making some various rum balls (based loosely on the Midnight Rum Balls I found here!)... and now I'm absolutely in baking mode.
Tomorrow, some more booze-themed dessert confections of some kind -- haven't decided yet. They need to be smallish and fingerfoody and, most importantly, alcoholic. I'm wondering if I could whip up a ginger cookie with whiskey? Hmmm...
Then, between now and Christmas, I'm hoping to do shortbread, perhaps some bar cookies, annnd... what I plan to be my contribution to this year's Christmas Eve family mega-party-fest: a gingerbread replica of my grandmother's house, complete with little gingerbread family members.
I hope I'm not getting myself in too deep with that last bit. ;)
re: The Cats Other Mother
Against my better judgment, I'm actually doing it!
Spent last night making the cardboard "rough draft" and tonight rolling, cutting, and baking... tomorrow will be the moment (well, at least an hour, I'm sure) of truth: will it stand up, and more importantly, will it look even a fraction as good as my mental picture?
Time will tell...
A friend just emailed this to me....how timely!
Jose Cuervo Christmas Cookies
2 cups of flour
1 tsp baking soda
1 cup of butter
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl,
check the Cuervo again, to be sure it is of the highest quality,
pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter
in a large fluffy bowl.
Add one peastoon of sugar. Beat again. At this point
it's best to make sure the Cuervo is still ok, try another
cup just in case..
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup
of dried fruit..
Pick the frigging fruit off the floor.
Mix on the turner.
If the fried druit gets stuck in the beaters just pry
it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something. Who geeves
a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink Whatever you can
Greash the oven.
Turn the cake tin 360 degrees and try not to fall
Don't forget to beat off the turner.
Finally, throw the bowl through the window, finish the
Cose Juervo and make sure to put the stove in the wishdasher.
Cherry Mistmas !
I ALWAYS start with bourbon balls, it's a great warm up. I made a rum shortbread last year that was pretty tasty....and I'm sure I have similar recipes if that kind of thing sounds good. Otherwise, I find anything made with almond paste, people insist there must be alcohol in it, even though all there is is a few spoonfuls of almond extract.
I have a photostat page from a book from the library but I can't give credit because I don't know what it is (maybe Martha Stewart?), so to paraphrase:
RUM RAISIN SHORTBREAD COOKIES
1/2 cup dark rum
1 cup currants (which I have now, but used raisins last year)
1 cup butter
3/4 cup conf sugar
1/2 tsp grated orange zest
1 tsp vanilla
1 1/2 cups flour
3/4 cup shredded coconut
1 tsp coarse salt
Combine rum and currants, cover and let sit overnight. Drain, saving 2 Tbsp rum.
Beat until creamy (about 2 minutes) butter, conf sugar and zest in mixer with paddle attachment. Add vanilla and reserved rum. Add on low, flour, coconut and salt, and beat 3 minutes. Add currants by hand. Divide dough in half and form into 1 1/2 inch logs. Wrap in parchment and refrig between 1 hour and 3 days.
Preheat oven 325. Unwrap dough and cut into 1/4 inch slices. Place on parchment lined pan about 1 inch apart. Bake 20 minutes until pale golden. Cool completely on wire rack.
These came out better than I expected. I also found the Apple Caramel Rugelach recipe in the same bin if anyone was actually interested........