So with only a few days left until Christmas and a “winter weather advisory” looming in our future, yesterday we embarked on our annual baking binge! We couldn’t have picked a better day to spend baking. The weather was rainy, windy, and later changing to snow and still more WIND! So cue the Christmas music, get out the ingredients, and let’s begin……
(this recipe has been in my family since I was little, not sure where it originated! They have also become one of my husband’s favs!)
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup packed brown sugar
1/2 cup butter, soft
1 tsp vanilla
Mix all well.. Make into 3/4″ balls, placing them 2″ apart on ungreased baking sheet. Make a depression with your thumb in the center of each. Then mix the following to be used as the filling:
1 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup sour cream (regular, NOT reduced or fat-free!!)
Using a small spoon ( I like to use a baby spoon), add a small amount of filling into the depression you made in the cookie.
Bake at 350° for 12-14 minutes, or until delicately brown.
What is it with kids and these kind of cookies? The icing? Shapes? I don’t know but they love them! This recipe is extra good, and can also be enjoyable without icing.
1 cup butter, softened
1 cup confectioners’ sugar
1 1/2 tsp almond extract
1 tsp vanilla extract
2 1/2 cups flour
1 tsp salt
In a large bowl, cream butter and confectioners’ sugar. Mix in egg and extracts. Mix flour and salt in a separate bowl. Add to creamed mixture and mix well. Chill for about 2 hours.
Roll the dough to desired thickness (I usually do about 1/8 to 1/4 inch), on a lightly floured surface. Cut with your favorite cookie cutters. Put on a greased baking sheet. Bake at 375° for 7-9 minutes or until they just begin to brown. Don’t overcook or they will be crunchy! Cool on wire racks and then decorate as desired!
This last recipe is not for the kiddos, at least not until they are cooked. I have thought about making a batch using Coke or maybe root beer in place of the alcohol. (If anyone does, please let me know how they turn out!!)
The texture of these cookies is more like a cake or brownie, very good with milk or a steaming cup of coffee 🙂
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup bourbon (I actually used Windsor because it’s all I had, I think Amaretto would also be tasty!)
1 cup flour
3 Tbsp cocoa
1/2 cup min semisweet chocolate chips
1 cup coarsely chopped pecans
Cream butter and brown sugar. Mix in bourbon. In a separate bowl combine flour and cocoa. Add the flour mixture to the butter mixture gradually; beat until smooth. Stir in chocolate chips. Cover and chill for 1-2 hours
Make dough into 1 inch balls; roll in chopped pecans. Place about 2 inches apart on ungreased baking sheet. Bake at 350° for about 8-10 minutes (until set). Cool for 5 minutes on sheet before removing to cooling racks. (You can really take these out when they are just slightly under cooked because the heat from the cookie sheet will continue to bake them a little. It makes for a fudgier cookie)
………so there you have them. I thought it would be fun to share a few of our family’s Christmas delights. Maybe one will also become a favorite of your family! Give them a try and let me know what you think. And if you have questions, please ask! Remember, I am new to this whole blogging thing.
I hope each and every one of you has a very, very