Homemade proof that Poinsettias are a summer flower! A very thoughtful friend saved one of the plants that graced our church during the Christmas season and my husband kindly planted it for me. I was walking out for the mail earlier this week and suddenly registered that there was Poinsettia blooming in the garden!
I took a couple of days before Christmas to make Christmas cookies. I guess I was feeling nostalgic and probably missing my mother who has been gone for over ten years now but suddenly decided to include a batch of a favorite Christmas cookie in the bunch – Pfeffernusse. It is a small, roundish cookie with a lot of spice packed into it covered in a thin icing. To those used to cutout cookies loaded with icing and decorations, these might be pretty plain but enjoying a few of them with hot coffee or tea and you know you just found the best of the bunch. Not a difficult recipe but a very spicy one!
Pfeffernusse Cookies (translation: Pepper Nut Cookies)
2 1/4 cup all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt
1/4 cup almond flour
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
½ teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon ground mace
1/8 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
½ cup packed dark brown sugar
1/3 cup honey
5 tablespoons butter
3 tablespoons thick sour cream
1 large egg
2 teaspoons vanilla extract
Combine all the dry ingredients and set aside. Combine the brown sugar, honey, butter, and sour cream and stir together until melted and smooth. Cool for five minutes and then stir in the flour mixture. Add the egg and vanilla and mix in thoroughly. Bring the dough together into a ball and wrap in plastic wrap. Refrigerate four hours to overnight to let the flavors develop.
Preheat oven to 350 degree.
Form the dough into balls about an inch in size. A cookie scoop makes this an easy job if you have one. Keep the dough chilled so work quickly.
Place the the cookies on a parchment-lined baking sheet. Bake approximately 15-18 minutes or until browned on the bottom. Let cookies cool before removing them to a cooling rack. When the cookies are completely cooled, it is time to make the glaze.
2 cups confectioner’s sugar
3 tablespoons of hot water or enough to make a workable glaze. Dip each cookie, face down, into the glaze, let excess drip off, and place on a cooling rack to dry. If you are quick or have a helper, you can use some colorful sprinkles on them.
The cookies can be stored at room temperature in an airtight container.
When I was little, my mother had a similar recipe for making many kinds of cookies out of one dough. Over the years, it has evolved so here are some of my favorite ways to make use of one cookie dough for a variety of flavors. We used to have Christmas Cookie Baking days with friends and this was always a great way to get started. Another plus is that you can make up all your favorite options listed and refrigerate them and spread out the baking time over several days. This is also your warning . . . December is tomorrow so can Christmas be coming rather quickly?
All Your Christmas Cookies in One Recipe
5 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons Cream of Tartar
½ teaspoon salt
2 cups butter
3 cups powdered sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons butter flavoring/extract
½ teaspoon ground nutmeg
Cream butter and sugar in a large mixing bowl until light and fluffy. Add in eggs, extracts and spices. Mix in the dry ingredients until well-blended.
Now, you are ready to bake . . . But what kind of cookies do you want to make? All this beautiful dough ready for creation . . . Divide your dough into eight portions and start thinking!
1 teaspoon finely grated orange zest
2 teaspoons fresh orange juice
½ cup diced green and red maraschino cherries
½ cup finely chopped walnuts
Mix in a an eighth of your prepared dough. Refrigerate dough for an hour. Drop by teaspoonfuls on a parchment-lined baking sheet. Bake for 5-6 minutes or until golden in a preheated 375 degree oven.
Those popular Wedding cookies will take another eighth of your dough Simply stir in 1 cup of finely chopped pecans and chill dough for four hours. When dough is ready, shape into small balls on a parchment-line baking sheet. Cookie scoops make this easy. You don’t want golf ball size here. Bake at 375 degrees until set and browned on the bottom, depending on the size of the balls, about 5-8 minutes. Watch them carefully! Remove from oven and let rest for a few minutes. Meanwhile, prepare a cup of powdered sugar in a bowl. If you happen to have vanilla powder on hand, do put a few teaspoons in the sugar. Now roll each of the warm cookie balls in the sugar and set aside to complete cooling. You want to do this when they are still warm.
Chocolate Cinnamon Balls
Similar to the Wedding Cookies but with a spicy, chocolate element. Add in ½ cup finely diced walnuts and ½ cup of mini-chocolate chips. Follow the directions for baking the cookies like the Wedding Cookies. Let the cookies rest before rolling them in a mixture of ½ cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a dash of ground cloves.
Crispy Cut-Out Cookies
No additions here but you will need to chill the dough a couple of hours to facilitate rolling it out. On a floured surface, roll out the dough to about an eighth of an inch thick. The fun part? Using your choice of cookie cutters to create you edible Christmas good wishes. Place your cookies on a parchment-line baking sheet(s) and bake about 6-8 minutes in 375 degree oven. Watch carefully to insure golden cookies. A quick brush of icing is a cup of powdered sugar and enough cream or milk to form a spreadable icing. Those plastic pastry brushes are great from quick icing. Be sure to have some sparkly sugar or colorful decorations to add before the icing sets.
1/4 cup molasses
1 ½ teaspoon ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
Follow the directions for cooling, cutting, and baking the Crispy Cut-Out Cookies. Hope you have a gingerbread man cookie cutter on hand!
Chocolate Sandwich cookies
Again, no additions but a fun, tasty cookie. Take your eighth portion of dough, divide in half, and roll each into a roll about 1 ½- inches in diameter. Refrigerate a couple of hours and then slice the cookie rounds about an eighth thick and place on parchment-lined baking sheets and bake in 375 degree oven for 5-8 minutes. Let cool a bit before removing to a cooling rack. Meanwhile, carefully melt a cup of milk chocolate chips. Take one cookie and spread some chocolate on the bottom and sandwich it (bottoms sides facing) with another cookie. For a fun decoration, when the cookie sandwiches are done, Melt ½ cup white, mint, or peanut butter chips (Your choice!) and drizzle it over the tops of the cookies and sprinkle with some colorful sugar or decoration.
No additions but some colorful sugar would work well here. As usual, make sure the dough has been refrigerated at least an hour. Scoop up heaping teaspoonfuls of the dough, roll in the sugar, and place about two-inches apart on the parchment-lined baking sheets. Press gently down on each cookie – not TOO thin! Bake for approximately 5-6 minutes or until lightly golden in 375-degree oven. Let rest before removing to cooling racks.
Brown Butter Frosted Walnut-Nut Drops
1 cup finely chopped walnuts
½ teaspoon ground cinnamon
Mix in the walnuts/cinnamon and refrigerate the dough. Drop dough by teaspoonfuls on parchment-lined baking sheets about two-inches apart. Bake for approximately 5-7 minutes or until golden and set. Now, this is what elevates the cookie to dramatically tasty! In a small pot, melt a stick of butter and watching carefully cook it until it starts to brown, stirring constantly. Remove from stove and add 3/4 cup powdered sugar, 1 teaspoon vanilla extract and enough cream or milk to combine. Mix well. It should not be runny but not too thick, either. Add drops of milk or cream if it is too thick. Now, pick up each cooled cooking and dip it halfway into the icing and set back on the cooling rack to set. Before it sets, however, would be a good time to sprinkle some chopped nuts or colorful decorations on them.
Chocolate Peppermint Patty Cookies
2 ounces of melted and cooled baking chocolate
Mix the chocolate into your eighth portion of dough thoroughly. Divide in two and form into two rolls about 1 ½-inches in diameter and cool for two hours. Slice off rounds of cookies into approximately one-eighth slices. Place on the parchment-line baking sheets and bake for 5-6 minutes. They should be set but be careful of scorching. Chocolate tends to do that! Let rest on baking sheets before removing to cooling rack. Meanwhile, beat 1½ sticks of softened butter with approximately two cups powdered sugar. Drops of milk or cream helps if it is too thick. You need fluffy and spreadable here. Tint it with a tiny bit of red food coloring to get a pink hue. You can add ½ cup of crushed candy cane to the frosting or simply flavor with a drop of peppermint extract.
Chocolate Sandwich Cookies
Prepare the dough and baking as shown above for the Chocolate Peppermint Patty cookies. This time, beat together ½ stick of softened butter, 1 cup peanut butter, 1 cup powdered sugar, and enough cream or milk if it needs thinning down a bit. Fill the cookies as shown in previous recipe. For an added treat, melt 1 ½ cups of semi-sweet chocolate chips and dip each cookie half way in and then set on waxed paper to set.
Yes, I know there are eleven choices here. You can pick our favorite eight! You can also divide a couple of your ‘eighths’ of dough in half which would work well with the drop cookies to try all eleven ideas.
Ray Stevens is a great favorite of mine and to find out he has a new Christmas album coming out this year is happy news! Many of you might have already heard some of his wickedly funny takes on politics and human nature. Definitely, someone to look up on Utube.
Just ordered my labels for my Christmas Shoebox donations! The best part was getting to have an excuse to hang around the toy section to find dolls, cars, and all sorts of fun little items to stuff in my four boxes – two for boys and two for girls.
There is so much joy on the faces of the children who receive these treasure chest boxes of goodies prepared just for them. I’m thinking our children would grow up with more awareness of what is of value in life if we put more into what Christmas is actually about and a shoe box each for their Christmas!
I discovered this last year and it was so much fun to fill a shoe box with surprises for a boy and a girl in the Philippines. No, you can chose the country but they do tell you once they have been delivered for Christmas.
It is simple! Buy a plastic shoe box with a lid at Walmart or Hobby Lobby and then fill it up! It is amazing what you can cram into the box and how much happiness this effort will bring to a child who might not be expecting anything for Christmas. The link tells you all you need but time is of the essence as the drop-off week for the packed shoe boxes will soon be upon us.
I tried to include one really useful item like a fun tee shirt or a hat along with small games, little doll, gum, lip balm, mints . . . Use your imagination. I purchased my boxes at the onset of my shopping spree and that way I could figure out what would pack well and fit in with the box.
As I said, go to the Samaritan’s Purse link (top of the post Operation Christmas Child) for full in formation. There is a small cost involved to help with shipping and you have to find a drop-off place near you. I can guarantee this will be the most gratefully received Christmas gift you have ever given.
I think that Gingerbread has to be one of my favorite flavors. It reminds me of the onset of the holiday season and seems to go so well with a cup of hot tea and a little peace and quiet.
Quick Gingerbread Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup molasses
1/3 cup softened butter
1/2 cup buttermilk
Preheat oven to 350 degrees
Mix together the dry ingredients in a large mixing bowl. Warm up the molasses and butter until the butter is melted and mixed in. Add the egg and buttermilk to the dry ingredients, incorporate a bit to break up the egg and then mix in the warm molasses mixture.
Bake in either 2 vegetable-oil sprayed 8-inch cake pans or a 9×13 oblong baking pan.
Bake for approximately 20 minutes or until top springs back when lightly touched. Cool and serve with fresh whipped cream or vanilla ice cream. Butter pecan ice cream can be pretty festive!
Long lasting whipped cream.
In order to make your whipped cream a hour or so ahead, whip up a pint of heavy whipping cream with 1/4 cup sour cream until it holds a peak. Add a bit of vanilla or almond extract for the final beating. Be careful, you don’t want to turn it into butter! Serve immediately or put in the refrigerator for a couple of hours.