A day late, but in honor of National Cookie Day, my favorite Christmas cookie recipe. I made my first batch yesterday and they are always a big hit.
I love spritz butter cookies. They’re tiny little, melt-in-your-mouth bites that go great with a cup of coffee. I didn’t realize how easy they were to make. It helped that a friend of a friend gifted me her all-metal, ratchet handled press. These are not easy to come by any more, at least not when I went looking. Most of the new ones are partially plastic and received tepid reviews, especially for durability and ease of use.
I love all the cute designs. Although my Christmas trees kind of look like trilobites, they taste great.
I have also upped the ante and made zesty butter cookies – one with lime zest and another with lemon zest and dust with citrus powdered sugar. Recipe here.
- 1 cup butter, softened/room temp
- 3/4 cup sugar
- 1 tsp vanilla
- 3 egg yolks, room temp
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350 degrees F. Continue reading
Always a fun treat to find on a cookie tray. These sweet, addictive bites are a breeze to make.
Such a simple recipe. No candy thermometer needed. I used to use oiled wax paper, but oiled parchment works better. The heat of the candy on the wax paper melts it in places. Difficult to peel off.
- ½ cup butter
- 1 cup sugar
- 3/4 cup toasted sesame seeds
saucepan, parchment, and baking sheet Continue reading
These have several names: Mexican Wedding Cookies, Russian Tea Cakes, or just Pecan Cookie Balls. Whatever you call them, they are melt-in-your-mouth delicious.
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 ¼ cups flour
- ¼ tsp salt
- 1 cup chopped nuts pecans
- Powdered sugar for rolling
Preheat oven to 350°. Line two baking sheets with parchment paper. Continue reading
Getting my parents Christmas gifts is impossible. They really don’t want more stuff and if I give them cash, they give it back. ❤
This year, since I was traveling home last week, I decided the best thing I could do was cook for them. So that’s what I did. I made twelve meals for two.
Spinach Tomato Soup (recipe here)
Spinach Lasagna (recipe here)
Chicken Tortilla Soup (recipe here)
Shredded Chicken – I shredded two pounds of chicken that I cooked with garlic, sage, rosemary and basil in the Multi-Pot/Instant Pot. They can then use it for chicken salad or BBQ chicken.
Chicken Noodle Soup
- 1 lb chicken, diced
- 2 tsp olive oil
- 32 ounces low-sodium chicken broth
- 32 ounces of veggie broth ( I use my vitamix to blend carrots, celery, garlic, onion to make a quick, nutritious vegetable broth)
- 12-ounce sliced carrots (I use frozen)
- 12-ounce green beans (I use frozen)
- 3 stalks of celery, diced
- 1/2 onion diced (optional, my parents love onions)
- 10 oz of small bowtie pasta or egg noodles.
Started the Christmas baking tonight. Happy solstice and happy 2nd night of Hanukkah.
Dark Chocolate Chip Cookies