Showing posts with label Christmas cookies. Show all posts
Showing posts with label Christmas cookies. Show all posts

Tuesday, December 30, 2025

Cute, but lethal: The Doormat of Death

December has been... interesting.

It started with battery troubles in my car—clearly a sign that I don't drive it nearly enough. The dead battery made me late for one event, caused me to miss another entirely, and sent me down a rabbit hole of researching both jump starters and battery chargers — these are BRILLIANT! — NOCO Boost GB40: 1000A UltraSafe Jump Starter and the NOCO GENIUS5: 5A 6V/12V Smart Battery ChargerI finally felt a sense of accomplishment once I had that sorted out.

No sooner had I patted myself on the back than I took the first of two rather spectacular falls.

Of course, I have no one to blame but myself for these mishaps. I'd been utterly charmed by a whimsical holiday doormat from World Market—festive, cute, and seemingly harmless. My front porch is small, so I usually keep decorations minimal: just a wreath on the door and I'm done. But this year I'd gone all out with little pre-lit Christmas trees in urns flanking the door, a pair of lanterns, and a darling rustic Santa, so naturally the porch needed a coordinating rug to tie it all together. I placed it proudly before my December 7 ladies' luncheon and never gave it another thought. It simply didn't occur to me that a "cute" doormat on a smooth porch surface might need a non-slip pad or rug gripper underneath to keep it from turning into a launching pad.

On the second Saturday of the month, I went out to retrieve the mail and a stack of packages. (Deliveries have become a daily event here, thanks to Andrew forwarding his mail while nothing has started on repairing their fire damaged house—so I'm managing my holiday gifts, his holiday gifts, and a steady stream of work-related parcels. But I digress.) I'd just collected the mail and was stepping up onto the porch when I slipped. I ended up sprawled halfway inside the house and halfway out, the doormat launched into the yard, my shoes following suit, and the storm door closing on me for good measure.

Adrenaline and a strong desire not to become a neighborhood spectacle (don't get me started) got me back inside quickly, so I didn't fully register the damage at first. It wasn't until Sunday morning, when I tried to get out of bed, that the extent hit me: softball-sized bruises blooming across my body, deep lateral ones along my back, and a general ache in every joint and muscle.

Monday brought a small bright spot—a UPS box I knew contained my nephew's homemade Christmas cookies, a cherished tradition. Eager for my treat, I stepped outside, planted my foot on the doormat... and it shot out from under me like a rocket. This time I fell backward, ending up half on the porch, half dangling over the step, and sprawled across the sidewalk. The UPS driver witnessed the whole thing but simply drove off. Charming.

I crawled back into the house clutching the box. I tore into it like a jackal while still lying on the entryway floor, and promptly ate three cookies for breakfast. (Whatever magic my nephew works into those cookies is powerful—I transferred the rest to a freezer bag because I love them frozen, and by lunchtime I'd polished off five more.)

 The rest of the week I looked—and felt—like I'd gone a few rounds in a prizefight. I began wondering if something was off with my balance until I reviewed the Ring doorbell footage of both incidents. The culprit? The festive holiday doormat I'd bought on a whim. The moment weight hit it, it skittered right off the porch. When Andrew stopped by, I handed it over with instructions to dispose of it properly. Farewell, cute but treacherous rug.

 
There you have it—December's adventures in automotive woes and unintended acrobatics.

 Happy New Year! Stay upright, my friends, stay upright!

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Tuesday, October 29, 2024

Frost on the Pumpkin Spice Cookies

 
I have always lamented the fact that Christmas cookies are only available at Christmas time. I get it; Christmas cookies are special, that’s the point, but what if I want a Christmas cookie at some other time of the year? What about that? I was thinking about snowball cookies the other day (that just happen to be one of my favorite Christmas cookies), and decided that I wanted them now. But to make them more socially acceptable, I decided to make a pumpkin spice version, making them much more suitable for this time of the year. Because I hate working with anything fiddly, and that includes rolling cookie dough into balls, I lost myself for a moment, thinking I was rolling meatballs, so mine tended to be a bit large. No complaints from me, the bigger, the better, right? You, however, may want to make yours a little smaller.
Frost on the Pumpkin Spice Cookies

 Cookies:

1 c. butter, room temperature

¾ c. powdered sugar, divided

1 t. vanilla extract

2¼ c. flour

½ t. salt

1 T. cinnamon

1 t. nutmeg

½ t. ginger

½ t. allspice

½ t. cloves

1/8 t. cardamom

¾ c. chopped pecans    

 In the work bowl of a stand mixer, beat butter, sugar, and vanilla until fluffy, 2 to 3 minutes.

 In a medium bowl whisk together flour, salt, cinnamon, nutmeg, allspice, cloves, and cardamom.

 Add dry ingredients to creamed mixture, beating just until the dough comes together. Fold in nuts. Gather the dough into a ball, wrap in plastic, and refrigerate overnight to allow the spices to intensify.

 When ready to bake, remove from refrigerator, and allow setting at room temperature for 30 minutes.

 While dough is coming to temperature, whisk together 1 cup powdered sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon; set aside.

  parchment paper or a Silpat; set aside.

 Roll about a tablespoon measure of dough into balls and place on prepared baking sheets. Bake for 14 to 15 minutes. Remove from oven, and cool for a few minutes. As soon as you are able to handle them, roll each cookie in the spiced powdered sugar mixture, and place on a rack to cool. When cooled, roll a second time in the spiced powdered sugar and return to the rack.

Store in an airtight container, or freeze.

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Wednesday, October 4, 2023

Chewy Pecan Bars

 
A number of years ago, and by a number I mean that it could be 10, it could be more, who knows? The time flies by so quickly I have a hard time keeping track. Anyway, back in the day, the Archway Cookie Company used to offer, in their collection of cookies, pecan cookies. They were similar to a chocolate chip cookie without the chocolate chips. Those were my favorite of all of the cookies they made, so naturally they were discontinued. This pretty much happens with all of my favorite products, don’t get me started.
I was wondering about those cookies the other day and started googling for recipes. I didn’t come up with exactly what I was looking for, but I managed to combine enough recipes that I found, providing me with the results that I was hoping for. I prefer a crunchy rather than chewy cookie, so I baked mine for the full 35 minutes, probably more like 37. If you would like your cookie crispy on the outside, chewy on the inside, you might want to opt for the lower end, say 28 to 30 minutes. Once you get started, it’s hard to stop eating these.Chewy Pecan Bars

1 c. butter, melted
1 c. sugar
1 c. brown sugar
2 t.
vanilla extract
1 t. butter flavoring
2 large eggs
2 c. flour
1 t. baking powder
1 t. kosher salt
1 c. pecans, rough chopped

Preheat oven to 350°F. Line a
9” x 13” straight-sided baking pan with aluminum foil, leaving a 2-inch overhang on both of the long sides. This will facilitate easy lifting from the pan after the cookies have been baked and cooled. Spray foil with Baker’s Joy; set aside.

In a large mixing bowl, beat together the melted butter and two sugars until smooth and creamy. Stir in vanilla extract and butter flavoring. Add eggs, one at a time, beating after each addition. Add flour, baking soda, and salt, and beat until incorporated; do not over mix. Fold in pecans.

Transfer batter to the prepared pan and smooth out. Bake for 30 to 35 minutes until golden brown and the edges are crispy. Remove from the oven to a wire rack and let cookies cool completely before removing from pan and slicing into squares.

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Friday, December 16, 2022

Date Rocks

When I was a little girl I used to enjoy going through my mother’s recipe box. I loved seeing all of the different styles of handwriting, looking at all of the different recipes, and particularly enjoyed the various types of stationery on which they were written. In one of my more creative moments, much to my mother’s dismay, I organized them by stationery category (matching the various types of recipe cards to each other, fold-a-notes, note cards, etc.) rather than by recipe type. It took her quite a while to get things back in order.

One of the recipes that I found, during that particular flight of fancy, was one that had been given to her by her sister. It was for a cookie called Date Rocks. I couldn’t imagine what those cookies tasted like, and wondered if they were as hard as the name indicated. It wasn’t until recently that I came across it again and decided to give it a try. As I often do, I changed things up a bit using Blood Orange Dark Chocolate-Covered Jooliettes Dates in place of plain ones. Wow! These are really delicious.

Date Rocks

 1½ c. brown sugar

1 c. butter, softened

3 eggs, room temperature

1 t. vanilla extract

3 c. flour

2 t. baking powder

½ t. baking soda

1 t. kosher salt

1 t. ground cinnamon

1/8 t. cloves

1 c. raisins

¾ c. Blood Orange Dark Chocolate-Covered Jooliettes Date Nibbles

1 c. walnuts

 Preheat your oven to 350°F. Line baking sheet with parchment paper or a Silpat; set aside.

 In a large bowl, cream together the softened butter and brown sugar. Add eggs and vanilla; beat to combine. Add flour, baking powder, baking soda, cinnamon, and cloves and beat to incorporate. Fold in raisins, dates, and walnuts.

Drop the batter onto prepared sheet (I used a cookie scoop), and bake for 15-17 minutes. Remove to a wire rack to cool.

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Wednesday, November 30, 2022

Chocolate Chip Butter Cookies with Christmas Sprinkles

 
It is officially cookie baking season, and while I am not keen on baking of any sort, cookies in particular, I do set my feelings aside in favor of Christmas cookies, the best cookies of the year! I don’t like cookies that are fiddly, but these get a pass because they require no special equipment other than a bowl and a spoon. They come together in no time, and if you don’t find rolling them into balls too tedious, you are going to be rewarded with wonderful buttery cookies full of mini chocolate chips and holiday sprinkles. These will be a beautiful addition to your cookie tray, and melt in your mouth delicious.

Chocolate Chip Butter Cookies with Christmas Sprinkles

Slightly adapted from moreorlesscooking.com

 1 c. (2 sticks) unsalted butter

½ t. vanilla

2 c. flour

1 c. confectioners' sugar

½ c. Christmas sprinkles

1 c. mini semi sweet chocolate chips

 Preheat oven to 375ºF.

 In a microwave safe bowl, melt butter. Stir in vanilla; cool completely.

 In another bowl, combine flour and confectioners' sugar. Stir in the butter mixture, chocolate chips, and sprinkles. (The mixture will look very crumbly.)

 Shape into 1-inch balls. Place cookie dough balls on ungreased or Silpat-lined cookie sheet. Flatten a bit with the palm of your hand.

 Bake for 12 minutes or until the edges of the cookies are brown. Let cool on a wire rack. 

 Makes about 2 dozen.

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Tuesday, November 8, 2022

Honey Gingerbread Pinecone Cookies

As you all know, I am not much of a baker. I know I precede every baking post with that disclaimer, but it’s true. Essentially, what I’m saying here is that if I can do something successfully then so can you. One of my least favorite things to make is cookies because they are so labor-intensive. That said, I have a particular liking for cookie molds because I find the results to be so charming. Cookie molds can be rather expensive, so when I saw this one on Amazon for around $10, I couldn’t resist. Plus, I love the pine cone image during holiday time.

Ready for the oven.

Yesterday I decided to give it a whirl, so I mixed up a batch of my honey gingerbread cookies and tried it out. I could not believe how beautifully this mold worked. If you are looking for a great gift for someone who enjoys baking, or eating cookies, here is your answer. The mold itself is deeply etched and, as you can see, produces a sharp, clear result.

Out of the oven.

Give these a try. They will be a pretty and delicious addition to your holiday cookie tray.

Deli paper source.

Honey Gingerbread Pinecone Cookies

 ½ c. Crisco

½ c. sugar

¼ c. molasses

¼ c. honey

1½ t. vinegar

1 egg, beaten

3 c. flour

½ t. baking soda

½ t. cinnamon

½ t. ginger

¼ t. salt

Bring shortening, sugar, molasses, and vinegar to a boil.  Cool; add egg.  Sift dry ingredients together.  Add to first mixture, mixing well.  Chill.  Press into cookie mold (See Notes). Place onto a cookie sheet lined with parchment or a Silpat.  Bake at 375°F for 8-12 minutes. Cool 5 minutes before removing from sheet.

 Notes: If molding cookies is new to you let me give you a couple of tips. First of all, don’t chill the dough; use it at room temperature. It’s much more pliable and will work its way into the small crevices of the mold much more easily. Second, don’t fret over it. Take a glob of dough, press it into the mold, and then using the heel of your hand, force it into all of those tiny spaces; let it overrun the mold. Once that’s accomplished, take a sharp knife, place the side of the knife blade at the base of the cookie mold and, using a sawing motion, saw off the excess dough in the same manner that you would fillet a fish. Turn the cookie mold on its side (the long side) and rap it firmly on a hard surface 4 to 5 times, and you will see it start to come loose. You can coax it out, or rap it a few more times and it will pop right out. I like to spray the mold with PAM every four or five cookies, just to make sure it comes out easily.

Plate Source.

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Monday, November 29, 2021

Chocolate Caramel Turtle Bars

The day after Thanksgiving is my official day of collapse. The days following that day mark the beginning of holiday baking. As I have mentioned before, I am not much of a baker, but I do enjoy Christmas cookies. I also enjoy a wide variety of them, and hold the bar cookie in high esteem. Cookie trays need different tastes, textures, and shapes, and the bar cookie can provide all three. This easy-to-prepare square of chewy deliciousness will be a star in your display.

Chocolate Caramel Turtle Bars

Adapted from Hoffman Media

 Crust:
1½ c. flour

⅓c. sugar

¼ t. kosher salt

¾ c. cold unsalted butter, cubed

 Filling:

2/3 c. sugar

2 T. flour

½ t. kosher salt

⅔ c. light corn syrup

2 T. unsalted butter, melted

1 t. vanilla extract

2 large eggs

1 c. pecan halves

¾ c. semisweet chocolate chips

Preheat oven to 350°F. Line a 9-inch square baking pan with foil, letting excess extend over sides of pan. Spray foil with Baker’s Joy.

 Crust:

In a food processor, pulse crust ingredients until mixture is crumbly. Press mixture into bottom of prepared pan. Bake until edges have lightly browned and center is dry, 15 to 20 minutes. Let cool on a wire rack for 15 minutes.

 Filling:

In a medium bowl, combine sugar, flour, and salt. Whisk in corn syrup, melted butter, vanilla, and eggs. Sprinkle pecans and chocolate onto prepared crust. Pour sugar mixture over pecans and chocolate.

 Bake until edges are golden, 15 to 20 minutes. Let cool slightly on a wire rack, about 10 minutes. Remove from pan and refrigerate until chilled, about 30 minutes. Cut into squares. Garnish with warm caramel topping, if desired.


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Saturday, December 1, 2018

Santa's Favorite Christmas Cookies


Some of you may have been wondering where I’ve been. Others may not, but whether you have or you haven’t, I’m going to tell you anyway. I fell victim to a post-Thanksgiving funk. The weeks prior to Thanksgiving, I was like a woman possessed! I cleaned floors, windows, removed all of the slats in all of my blinds, washed them in the sink and replaced them. I cleaned my fan blades, registers, switch-plate covers, hardwood floors, and baseboards. The house looked and smelled so fresh. In addition to that of course, I made food, I set the table, I set up a [hugely successful] bar cart, the works! The day after Thanksgiving found me crumpled in a heap in the corner of the room. I’m not sure if it was all the work that I did ahead of time, or simply old age, but I didn’t feel like doing anything.

I ate leftovers for days on end. When the leftovers were gone, I started foraging in the freezer, microwaving icy casseroles, questionable pieces of meat, and anything else I could find in order to avoid cooking. I had no interest in doing anything.

But, today is December 1, and I have a new attitude. Number two son, Andrew, came over to visit me yesterday and helped me with things. What a difference it makes to have help. He got the Christmas tree upstairs and put together, he installed and activated dimmer switches, installed my ring doorbell (fitted with seasonal sensors and chimes), and made me feel a whole lot better about things.

Today as far as I’m concerned marks the beginning of cookie baking season, so in this post I’m going to share a baker's dozen of my favorite Christmas cookie recipes with you. Click on the name beneath each picture to get the recipe.














Now, let’s get baking!


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