I was going to do this post yesterday.
Mon mari made me watch a movie with him.
He’s so mean…..
He doesn’t deserve all these cookies. Maybe I’ll hide them.
First – if one loves cookes and loves presents, what could be better than a present of cookies?
The answer, of course, is a present of cookies AND candy!
It arrived just in time for lunch… How very well-planned!
Sadly, they must have been magical cookies and candy because they have all disappeared.
No worries….. I was so imbued with the Christmas cookie spirit that I made a few of my own so we shall have cookies for our Christmas breakfast!
These Caramel Almond Cookies have been a tradtion in my family since I was a child. My mother called them ‘Ice-Box Cookies’ and had the recipe from her mother.
The name comes from forming the dough into logs and refrigerating until firm. The great thing about these, is you can slice and bake them whenever you want – all at once or a few at a time. (Someone should package that idea!)
Caramel ‘Ice-Box’ Cookies
- 1/2 cup butter
- 1 cup dark brown sugar, packed
- 1 egg
- 1/2 tsp vanilla
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 1/4 tsp. salt
- 1 cup chopped almonds
- Cream butter, sugar, egg and vanilla.
- Stir in flour, soda and salt.
- Stir in almonds.
- Form into 2 logs, about 2″ in diameter. Wrap in wax paper and chill until firm.
- Cut in 1/8″ slices and place on an ungreased baking sheet.
- Bake at 400F (200C) 8 – 10 minutes or until lightly browned.
The Zimtsterne are from one of my very first cook books – ‘Betty Crocker’s Cooky Book’.
Yes, that is how the title is spelled.
They are a Swiss spice cookie, er, cooky.
- 3 tbsp butter
- 1 1/2 cups sugar
- 2 whole eggs
- 1 egg, separated
- 1 tsp lemon juice
- 2 1/3 cups flour
- 2 1/2 tsp baking powder
- 1 1/4 tsp cinnamon
- 1/4 tsp. salt
- 1/4 tsp nutmeg
- 1/2 cup finely chopped walnuts
- Cream butter, sugar, 2 whole eggs, 1 egg yolk and lemon juice.
- Stir dry ingredients together, then stir into creamed sugar.
- Stir in walnuts.
- Using about 1/4 of the dough at a time, roll out to app. 1/16″ thick on a floured board. Dough is a bit sticky.
- Cut with a star cutter and place on a greased baking sheet
- Whisk egg white until frothy and brush the tops of the cookies.
- Bake at 375F (190C) 6 – 8 minutes or until very lightly browned.
And of course there are last years cookies…..
Ginger Chocolate Chunk and Peanut Butter Oatmeal.
Merry Christmas Everyone!