Prep Time: 30 Min
Servings: 8 Dozen
Ingredients
1 1/2 C. Butter
1 C. Granulated Sugar
1 Egg
2 T. Milk
1 t. Vanilla
1/2 t. Almond Extract
3 1/2 C. Flour
1 t. Baking Powder
Directions
Preheat oven to 375. Thoroughly cream Butter and Sugar. Add Egg, Milk, Vanilla and Almond Extract; beat well. Stir together Flour and Baking Powder; gradually add to creamed mixture, mixing to make a smooth dough. Do not chill. Place dough into Cookie Press and press cookies onto ungreased cookie sheet. Sprinkle with sprinkles. Bake for 7 minutes. Remove cookies from sheet; cool on rack.
It's beginning to look at lot like Christmas...
Our last day of cookies. Whew, we made it. And we definitely ended with a good one. This classic Christmas cookie tastes so yummy. Whether your German or Scandinavian (there is debate here where these little editable gems come from (I say German since that is our history and the etymology of the word 'spritzer' is German for squirt or spray, which is the way you make them (er, no Cody, not with a squirt gun) by squirting the dough through a cookie press)) you will be sure to enjoy. Gammy Pegs agrees - these are her Holiday favorites. Marguerite really took the lead on these today. They turned out so buttery and creamy and delicious. Exactly what I had in mind.
The ending
So what did we learn on our conquest of 12 cookies for the 12 days of Christmas 2011? Could it be we always should have an extra package of butter in the freeze? No, just send Dad to the store! Or the extra 5 lbs we most likely gained by swimming in refined sugar? Make that 10 lbs. Or we may have learned that some cookies look a lot like an ornament or some crazy pin a bag lady would pin on her sweater (it could happen). None of the above. Like life, our cookies are a variety all on their own. Whether you decide to give one of our recipes a try or stick to your Grandmothers recipes, it's not really about the cookies. It's about love and cheer and all the "rainbows and butterflies" I get carried away with. It's laughing, sharing (sometimes yelling) but always knowing that the kitchen is open. We keep these old traditions, yet start new ones when new little ones arrive. And take it from me....if you can't go apeshit on the sprinkles, you're doing something way, way, wrong! So cheers. Don't worry about the extra calories, the dirty dishes or the dog who put her drool on the counter. Grab a Spritz, drench it in Cognac and take notice.
With love, Abbi & Marguerite
Christmas Kitchen
Tillie & Baby
Sunday, December 18, 2011
Day 11 - Mint Truffles
Prep Time: 30 Min
Servings: 4 Dozen
*Freezer Time
Ingredients
3 C. Sugar
3/4 C. Butter
2/3 C. Evaporated Milk
1 1/2 Package Mint Chocolate Chips
1 Jar Jet-Puffed Marshmallow Creme
1 t. Vanilla
1 Package of Almond Bark
Directions
Bring Sugar, Butter, and Evaporated Milk to a full rolling boil. Cook until candy thermometer reaches 234 F. Stir Constantly. Remove from heat. Add Mint and Marshmallow Creme; stir until melted. Add Vanilla; mix well. Refrigerate for 2 hours. Cut into tiny 1/2" square and roll into small balls. Freeze balls for 2 hours. Next, prepare Almond Bark by melting in microwave. Roll frozen Mint Balls in Almond Bark, place on wax paper. Refrigerate until prepared to eat.
Mint! Mint!
Everyone has a favorite Holiday treat and these are Marguerites. How many did she eat when she was little? Lots and lots. According to mom, its been 10 years since we've had these. Poor Marguerite - she was totally neglected on her favorite cookie! On a side note, I personally hate making these. Fudge is tricky and rolling the balls takes forever. But the end results are very good. Just ask Marguerite. My confession of the day - I let Tillie eat a frozen one. I was the only one to witness her scamper into the white room like she won the lottery.
Spritz Cookies
Servings: 4 Dozen
*Freezer Time
Ingredients
3 C. Sugar
3/4 C. Butter
2/3 C. Evaporated Milk
1 1/2 Package Mint Chocolate Chips
1 Jar Jet-Puffed Marshmallow Creme
1 t. Vanilla
1 Package of Almond Bark
Directions
Bring Sugar, Butter, and Evaporated Milk to a full rolling boil. Cook until candy thermometer reaches 234 F. Stir Constantly. Remove from heat. Add Mint and Marshmallow Creme; stir until melted. Add Vanilla; mix well. Refrigerate for 2 hours. Cut into tiny 1/2" square and roll into small balls. Freeze balls for 2 hours. Next, prepare Almond Bark by melting in microwave. Roll frozen Mint Balls in Almond Bark, place on wax paper. Refrigerate until prepared to eat.
Mint! Mint!
Everyone has a favorite Holiday treat and these are Marguerites. How many did she eat when she was little? Lots and lots. According to mom, its been 10 years since we've had these. Poor Marguerite - she was totally neglected on her favorite cookie! On a side note, I personally hate making these. Fudge is tricky and rolling the balls takes forever. But the end results are very good. Just ask Marguerite. My confession of the day - I let Tillie eat a frozen one. I was the only one to witness her scamper into the white room like she won the lottery.
To Come
Day 10 - Toffeemellows
Prep Time: 15 Min
Servings: Makes 40
*Freezer Time
Ingredients
1 Can Sweetened Condensed Milk
6 Macintosh Toffee Bars
1/2 C. Butter
1 1/2 Bags of Marshmallows
6 C. Cornflakes
6 C. Rice Krispies
Directions
Using a double boiler, simmer Sweetened Condensed Milk, Toffee and Butter (sauce) until well blended. In a large bowl, crush Cornflakes then mix in Rice Krispies (cereal mixture). Line cookie sheets with wax paper. Dip Marshmallow in the sauce then roll and cover in cereal mixture. Freeze. Thaw for 15 minutes before serving.
Mint Truffles, & Spritz Cookies
Servings: Makes 40
*Freezer Time
Ingredients
1 Can Sweetened Condensed Milk
6 Macintosh Toffee Bars
1/2 C. Butter
1 1/2 Bags of Marshmallows
6 C. Cornflakes
6 C. Rice Krispies
Directions
Using a double boiler, simmer Sweetened Condensed Milk, Toffee and Butter (sauce) until well blended. In a large bowl, crush Cornflakes then mix in Rice Krispies (cereal mixture). Line cookie sheets with wax paper. Dip Marshmallow in the sauce then roll and cover in cereal mixture. Freeze. Thaw for 15 minutes before serving.
To Come
Sunday, December 11, 2011
Day 9 - Webber Rollo-Cookies
Prep Time: 30 Min
Servings: 4 Dozen
*Chill Dough for 30 Minutes
Ingredients
2 1/2 C. Flour
3/4 C. Cocoa
1 t. Baking Soda
1 C. Sugar
1 C. Brown Sugar
1/2 C. Butter
2 t. Vanilla
2 Eggs
Rollo Candies
Directions
Beat Sugar, Brown Sugar and Butter until fluffy. Add Eggs and Vanilla. Add Flour, Baking Soda, and Cocoa. Cover and chill for 30 Minutes. Shape into 1" balls. Stick Rollo Candies in the center (completely covering the candy with the dough). Roll in sugar. Place on ungreased cookie sheet. Bake for 8-10 minutes. Cool on cookie sheet, transfer to cooling rack or wax paper.
Wow...these are so good.
These cookies came to us from Marguerite's boyfriend (okay, lets admit it - he practically is my brother in-law). Cody's mom makes these each year and his sister loves them. I do too. They are super wonderful. If you're a chocolate person and like caramel, this is the perfect cookie for you. Also easy to make. Marguerite was able to whip these up really quickly - but not quick enough. She had to go back to the grocery store to get more Rollo Candies. Whoops - that one was my fault. And Tillie...well she can't eat chocolate, but that doesn't mean she didn't try. And by the way, this whole Chocolate thing...the chemical in Chocolate in Theobromine and it functions like caffeine. Concentrations between 100-150 milligrams per kilogram of body weight can prove fatal to a dog. Of course different types of Chocolate contain more or less Theobromine. For those of you who don't know - Tillie is 1 years old and weighs 107lbs. Exactly - it would take a lot of Mrs. Webber's cookies to harm her. However, I've heard once a Dog gets a taste of Chocolate it's hard to break the habit (hello, once they taste any human food it's hard to break the habit). So, no, no, no Chocolate cookies for Tillie. Way off topic now....good job Mrs. Webber - delicious cookie!
Toffemellows, Mint Truffles, & Spritz Cookies
Servings: 4 Dozen
*Chill Dough for 30 Minutes
Ingredients
2 1/2 C. Flour
3/4 C. Cocoa
1 t. Baking Soda
1 C. Sugar
1 C. Brown Sugar
1/2 C. Butter
2 t. Vanilla
2 Eggs
Rollo Candies
Directions
Beat Sugar, Brown Sugar and Butter until fluffy. Add Eggs and Vanilla. Add Flour, Baking Soda, and Cocoa. Cover and chill for 30 Minutes. Shape into 1" balls. Stick Rollo Candies in the center (completely covering the candy with the dough). Roll in sugar. Place on ungreased cookie sheet. Bake for 8-10 minutes. Cool on cookie sheet, transfer to cooling rack or wax paper.
Wow...these are so good.
These cookies came to us from Marguerite's boyfriend (okay, lets admit it - he practically is my brother in-law). Cody's mom makes these each year and his sister loves them. I do too. They are super wonderful. If you're a chocolate person and like caramel, this is the perfect cookie for you. Also easy to make. Marguerite was able to whip these up really quickly - but not quick enough. She had to go back to the grocery store to get more Rollo Candies. Whoops - that one was my fault. And Tillie...well she can't eat chocolate, but that doesn't mean she didn't try. And by the way, this whole Chocolate thing...the chemical in Chocolate in Theobromine and it functions like caffeine. Concentrations between 100-150 milligrams per kilogram of body weight can prove fatal to a dog. Of course different types of Chocolate contain more or less Theobromine. For those of you who don't know - Tillie is 1 years old and weighs 107lbs. Exactly - it would take a lot of Mrs. Webber's cookies to harm her. However, I've heard once a Dog gets a taste of Chocolate it's hard to break the habit (hello, once they taste any human food it's hard to break the habit). So, no, no, no Chocolate cookies for Tillie. Way off topic now....good job Mrs. Webber - delicious cookie!
To Come
Day 8 - Flower Molasses
Prep Time: 25 Min
Servings: 4 Dozen
*Chill Dough for 2 Hours
Ingredients
1 C. Sugar
1/2 C. Shortening
1 C. Molasses
1/2 C. Water
4 C. Flour
1 t. Baking Soda
1 1/2 t. Ground Ginger
1/2 t. Ground Clove
1/2 t. Ground Nutmeg
1/4 t. Ground All Spice
Directions
Preheat oven to 375. Mix Sugar and Shortening. Mix in remaining ingredients. Cover and refrigerate for 2 hours. Roll dough 1/4" thick on well-floured surface. Cutout with your favorite cut-out shape (we used Flowers). Sprinkle with sugar; place about 1 1/2" apart on ungreased cookie sheet. Bake 10-12 minutes. Cool on rack.
Rock & Roll
Molasses has great health benefits so eat up folks. Molasses contains Magnesium, Copper, Iron, Calcium, Vitamin B6, and Selenium. Who knows what these things do for our beautiful bodies? Biology 101 - Magnesium helps with the absorption of Calcium. It's somehow involved in the structure of our bones and teeth as well. Copper does all sorts of good things for us such as keeping our locks thick, our skin glowing and eye sight sharp. Iron is super important for your blood. It helps hemoglobin in your red blood cells bind oxygen and carry it to the cells in your body. I believe Vitamin B6 is great for the immune system and Selenium, oh good ole Selenium. Selemium is an antioxidant and helps us with free radicals meaning we look younger and our skin is constantly glowing! Whoopie. Are you ready to start making these yet just based off the health benefits? How about it's low in calories and is imported from the Caribbean. Well, regardless of why you choose to make these little guys - just do it. They're great.
Toffemellows, Rollo-Cookies, Mint Truffles, & Spritz Cookies
Servings: 4 Dozen
*Chill Dough for 2 Hours
Ingredients
1 C. Sugar
1/2 C. Shortening
1 C. Molasses
1/2 C. Water
4 C. Flour
1 t. Baking Soda
1 1/2 t. Ground Ginger
1/2 t. Ground Clove
1/2 t. Ground Nutmeg
1/4 t. Ground All Spice
Directions
Preheat oven to 375. Mix Sugar and Shortening. Mix in remaining ingredients. Cover and refrigerate for 2 hours. Roll dough 1/4" thick on well-floured surface. Cutout with your favorite cut-out shape (we used Flowers). Sprinkle with sugar; place about 1 1/2" apart on ungreased cookie sheet. Bake 10-12 minutes. Cool on rack.
Rock & Roll
Molasses has great health benefits so eat up folks. Molasses contains Magnesium, Copper, Iron, Calcium, Vitamin B6, and Selenium. Who knows what these things do for our beautiful bodies? Biology 101 - Magnesium helps with the absorption of Calcium. It's somehow involved in the structure of our bones and teeth as well. Copper does all sorts of good things for us such as keeping our locks thick, our skin glowing and eye sight sharp. Iron is super important for your blood. It helps hemoglobin in your red blood cells bind oxygen and carry it to the cells in your body. I believe Vitamin B6 is great for the immune system and Selenium, oh good ole Selenium. Selemium is an antioxidant and helps us with free radicals meaning we look younger and our skin is constantly glowing! Whoopie. Are you ready to start making these yet just based off the health benefits? How about it's low in calories and is imported from the Caribbean. Well, regardless of why you choose to make these little guys - just do it. They're great.
To Come
Day 7 - Gingerbread Cutouts
Prep Time: 30 Min
Servings: 3 Dozen
Ingredients
1/2 C. Sugar
1/2 C. Molasses
2 t. Ground Ginger
1 1/2 t. Ground Cinnamon
1/2 t. Ground Cloves
1/2 t. Ground Nutmeg
1/4 t. Ground Black Pepper
2 t. Baking Soda
1 Stick of Butter Cut Up
1 Egg Beaten
3 1/2 C. Flour
Directions
Day 6 - Almond Macaroon Fingers
*The contents in this Blog is for mature adults only.
Prep Time: 15 Min
Servings: 40 Fingers
Ingredients
1 Bag (14 oz.) Coconut
6 T. Flour
1/4 t. Salt
1 t. Almond Extract
4 Egg Whites
1 bag Dark Chocolate Chips
1/4 Bar Paraffin Wax
Directions
Preheat oven to 325. Mix Coconut, Flour and Salt. Add Almond Extract and Egg Whites until well blended. Shape into 3" by 1" "fingers" on an ungreased cookie sheet. Bake at 325 for 18-20 Minutes or until bottoms and peaks are golden brown. Cool on drying rack. Next, prepare the chocolate mixture. In a microwave safe bowl combine entire bag of Chocolate Chips and Bar of Paraffin Wax. Melt for 5 minutes in Microwave, stirring occasionally. Dip one end of the Macaroon cookie into the Chocolate mixture. Cool on wax paper.
What a Penis
The first attempt to make these was a complete waste of time. The original recipe called for Almond Paste. However, Almond Paste is not an easy baking item to come by. After multiple times to Cub Foods (who assured us it was on back order) and a phone call to Hy-Vee, we decided to give Marzipan a try (as a substituent for the Almond Paste). Um, how do I describe Marzipan? In the real world, it's a confection consisting primarily of sugar and almond meal. In Abbi's world? It's as solid as a freaking rock. Lets just say that if you decide to bake with Marzipan be prepared for dough that will end up looking like a small wiener (if you're trying to get dough into a "finger" shape) before you bake it, then a fluffy wiener while it's baking and then after cooling it is a sad, sad flaccid wiener. At least for us. Because we were trying to make fingers! Who would have thought that would occur from a can of rock? Trust us. It does. And no woman likes a small, wanna-be-fluffy yet ends up flaccid wiener. Whew! So what's the good news? Follow this recipe above and you will have the best Macaroon's in the entire universe. Enough said, check out the pictures below. They are delicious.
To Come
Saturday, December 10, 2011
Day 5 - Shortbread Bites
Prep Time: 15 Min
Servings: 3 Dozen
*Freeze Dough for 15 Minutes
Ingredients
1 1/4 C. Flour
1/4 C. Sugar
1 Stick Butter + 1/2 T. Butter (COLD)
1 t. Vanilla
1 T. Sprinkles (Red/Green)
Directions
Preheat oven to 350. In a food processor with knife blade, pulse Flour, Sugar, Butter & Vanilla. Pulse until mixture is consistent enough to form a ball. Transfer dough to a large mixing bowl. With your hands, knead sprinkles into dough and form a ball. On wax paper, lightly flour and create a 8" x 5" rectangle. Freeze dough for 15 minutes. Remove from freezer and cut into 1/2" squares. Place on cold cookie sheet. Bake for 15 minutes or until lightly golden.
Oh Tillie
Butter, butter and....yes, she can't get enough of the butter. These cookies are very easy to make. If the dough is not forming, add additional butter. Make sure the butter is cold. When I pulled them out of the oven they didn't even make it to the counter before Tillie sniffed the cookie sheet (yes hot cookie sheet) and burnt her little, okay I mean big nose. Not enough to stop her from sneaking a few when the baby woke up and I left the kitchen to go and get her! Mom and Dad were at the Eberharts tonight. When they came home to find these little bites on the counter, Tillie (once again) took advantage of sneaking a few. She couldn't help it. It's the butter.
Toffemellows, Almond Macaroons, Rollo-Cookies, Mint Truffles, Gingerbread Men, Molasses Cookies, & Spritz Cookies
Servings: 3 Dozen
*Freeze Dough for 15 Minutes
Ingredients
1 1/4 C. Flour
1/4 C. Sugar
1 Stick Butter + 1/2 T. Butter (COLD)
1 t. Vanilla
1 T. Sprinkles (Red/Green)
Directions
Preheat oven to 350. In a food processor with knife blade, pulse Flour, Sugar, Butter & Vanilla. Pulse until mixture is consistent enough to form a ball. Transfer dough to a large mixing bowl. With your hands, knead sprinkles into dough and form a ball. On wax paper, lightly flour and create a 8" x 5" rectangle. Freeze dough for 15 minutes. Remove from freezer and cut into 1/2" squares. Place on cold cookie sheet. Bake for 15 minutes or until lightly golden.
Oh Tillie
Butter, butter and....yes, she can't get enough of the butter. These cookies are very easy to make. If the dough is not forming, add additional butter. Make sure the butter is cold. When I pulled them out of the oven they didn't even make it to the counter before Tillie sniffed the cookie sheet (yes hot cookie sheet) and burnt her little, okay I mean big nose. Not enough to stop her from sneaking a few when the baby woke up and I left the kitchen to go and get her! Mom and Dad were at the Eberharts tonight. When they came home to find these little bites on the counter, Tillie (once again) took advantage of sneaking a few. She couldn't help it. It's the butter.
To Come
Sunday, December 4, 2011
Day 4 - Granny Posz Bon Bon Goodies
Prep Time: 35 Min
Servings: 10 Dozen
*Chill
Ingredients
2 lbs. Confectioner's Sugar
1 Stick Butter
1 Bag (12 oz.) Coconut
1 Can (14 oz.) Sweetened Condensed Milk
1 Bag (10 oz.) Chocolate Chips
2/3 Bar Melted Paraffin Wax
Directions
Mix all ingredients. Chill for 2 hours. Roll into 1" balls on Wax Paper. Place Balls in refrigerator for 2 more hours. Melt Chocolate and Wax on a Double Boiler. Dip frozen balls in Chocolate/Wax Mixture and refrigerate another hour.
A way we go
Balls, balls and more balls. This makes A LOT of balls. They are easy, fun to make (we had a lot of laughs) and yummy. They taste like a Mounds Candy Bar.
Servings: 10 Dozen
*Chill
Ingredients
2 lbs. Confectioner's Sugar
1 Stick Butter
1 Bag (12 oz.) Coconut
1 Can (14 oz.) Sweetened Condensed Milk
1 Bag (10 oz.) Chocolate Chips
2/3 Bar Melted Paraffin Wax
Directions
Mix all ingredients. Chill for 2 hours. Roll into 1" balls on Wax Paper. Place Balls in refrigerator for 2 more hours. Melt Chocolate and Wax on a Double Boiler. Dip frozen balls in Chocolate/Wax Mixture and refrigerate another hour.
A way we go
Balls, balls and more balls. This makes A LOT of balls. They are easy, fun to make (we had a lot of laughs) and yummy. They taste like a Mounds Candy Bar.
To Come
Toffemellows, Almond Macaroons, Rollo-Cookies, Mint Truffles, Gingerbread Men, Molasses Cookies, Spritz Cookies, & Shortbread Cookies
Day 3 - Gammy Pegs Cutouts
Prep Time: 30 Min
Cook Time: 7 Min
Servings: 10 Dozen
*Refrigerate dough overnight
Ingredients
1 C. Butter
2 C. Sugar
1 t. Salt
1 t. Nutmeg
1 t. Fresh Orange Rind
4 Eggs
4 T. Milk
4 1/2 C. Sifted Flour
2 t. Baking Powder
1 t. Baking Soda
Frosting Ingredients
2 C. Powder Sugar
2 T. Corn Syrup
1 t. Fresh Orange Rind
2 T. Milk
Directions
Cream Butter, Sugar, Salt, Nutmeg and Fresh Orange Rind. Add Unbeaten Eggs, Milk. In another bowl, sift Flour, Baking Powder, and Baking Soda. Combine flour mixture into creamed mixture. Refrigerate overnight. Bake at 375 for 7 Minute. Completely cool. Frost cookies and sprinkle/decorate.
Helpful Hints
The recipe originally came from Auntie Carol Bassett with a few modifications from Gammy Pegs. Straight from Gammy Pegs, "Only grate the orange color on the Orange Grind - the white will create a sour taste on the cookies." Sifting the Flour, Baking Powder, and Baking Soda is an absolute must. Tillie slept the entire time these cookies were made. Too bad, she missed out on her favorites - butter AND eggs!
Toffemellows, Almond Macaroons, Rollo-Cookies, Chocolate Bon Bons, Mint Truffles, Gingerbread Men, Molasses Cookies, Spritz Cookies, & Shortbread Cookies
Cook Time: 7 Min
Servings: 10 Dozen
*Refrigerate dough overnight
Ingredients
1 C. Butter
2 C. Sugar
1 t. Salt
1 t. Nutmeg
1 t. Fresh Orange Rind
4 Eggs
4 T. Milk
4 1/2 C. Sifted Flour
2 t. Baking Powder
1 t. Baking Soda
Frosting Ingredients
2 C. Powder Sugar
2 T. Corn Syrup
1 t. Fresh Orange Rind
2 T. Milk
Directions
Cream Butter, Sugar, Salt, Nutmeg and Fresh Orange Rind. Add Unbeaten Eggs, Milk. In another bowl, sift Flour, Baking Powder, and Baking Soda. Combine flour mixture into creamed mixture. Refrigerate overnight. Bake at 375 for 7 Minute. Completely cool. Frost cookies and sprinkle/decorate.
Helpful Hints
The recipe originally came from Auntie Carol Bassett with a few modifications from Gammy Pegs. Straight from Gammy Pegs, "Only grate the orange color on the Orange Grind - the white will create a sour taste on the cookies." Sifting the Flour, Baking Powder, and Baking Soda is an absolute must. Tillie slept the entire time these cookies were made. Too bad, she missed out on her favorites - butter AND eggs!
To Come
Friday, December 2, 2011
Day 2 - Lemon Blossoms
Prep Time: 40 min
Cook Time: 14-16 min baking/20 min to glaze
Servings: Makes 4 Dozen Cookies (depending on size of cut-out)
Ingredients
Cookie Portion
3 C. Flour
3 t. Cornstarch
3/4 t. Salt
1 1/2 C. Butter
1 C. Confectioners' Sugar
1 t. Grated Fresh Lemon Peel
1 1/2 t. Lemon Extract
1/4 t. Almond Extract
Lemon Glaze:
1 1/2 C. Confectioners' Sugar
5 t. Lemon Juice (Fresh)
1 1/2 t. Grated Fresh Lemon Peel
Directions
Prepare Cookie: Preheat oven to 325. In a bowl, combine flour, cornstarch, and salt. Mix at medium speed butter and sugar until creamy. Beat in lemon peel and extracts. Reduce speed to low; gradually beat in flour mixture until blended, occasionally scraping bowl. Divide Dough in half. Roll each section and cut out cookies with your favorite shape (we used stars and flowers). Bake for 14-16 minutes on ungreased cookie sheet. Remove and cool on wire rack.
Prepare Glaze: In a small bowl, with wire whisk, mix confectioners' sugar, lemon juice, and lemon peel until blended. Dip top side of each warm cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 20 minutes.
Store cookies in an air tight container with wax paper to layer.
And what happens?
One of the reasons for this blog is to document what the Great Dane does (or attempts to do) while we're making Holiday cookies. And today, ladies and gentlemen, what did she do? Nothing. Except sniff the hot cookie sheet. She's not a fan of lemon blossoms. BUT, I am. Yummy. These cookies are delicious. They're nice and soft, yet zesty and sweet all together. A little different than the traditional Christmas Cut-Out Cookies - but that's the point. Very, very, very good! The verdict is still out how Cody and Grandpa like them (they are the Lemon freaks of the family). They'll just have to tell us themselves. Hmmm...Cody, Dad - - that means you post a comment here!
To Come
Toffemellows, Almond Macaroons, Rollo-Cookies, Chocolate Bon Bons, Mint Truffles, Gingerbread Men, Molasses Cookies, Gammy Pegs Cut Outs, Spritz Cookies, & Shortbread Cookies
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