Besides cooking for our traditional family Christmas Eve dinner which will be at my brother's house this year and preparing a brunch casserole for tomorrow, I'm looking forward to delivering packages to my neighbors of baked goodies my friends Dawn, Amber, Carson and I made yesterday.
Dawn and her kids have a Christmas tradition of baking every year, and this year they let me join them. What a blast!!
We made Ginger Cookies, Russian Teacakes, Chocolate Biscotti, and Sugar Cookies with Amaretto Vanilla Butter Cream Icing. Although Dawn slowed down to make us a delicious lunch, we still snacked on Carson's homemade Chex Party Mix and their secret family recipe of Pecan Toffee Bark. DE-LISH!!!
- 1 1/2 stick butter
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cup flour
- 2 tsp ginger
- 2 tsp soda
- 2 tsp cinnamon
Cream sugar, butter, egg, and molasses. Add dry ingredients. Chill overnight. Roll into small balls and roll in granulated sugar.
Bake on greased cookie sheet at 350* for about 10 minutes. Makes 100 cookies.
I loved that we baked these first. The aroma filled the whole house and mixed with the pine scent from their Christmas tree, the Jones house smelled like Christmas.
The next item to make is a tradition for Dawn and her family, and may be a tradition for me from now on. We baked Russian Teacakes. They are coveted!
- 1 cup butter
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla
- 2 1/4 cup all purpose flour (Dawn insists on King Arthur Flour)
- 1/4 teaspoon salt
- 3/4 cup finely chopped nuts
Pre-heat oven to 400*. Mix butter, sugar, and vanilla. Work in flour, salt and nuts until the dough holds together. Roll in 1- inch balls. Place on ungreased cookie sheet.
Bake 10-12 minutes until set, but not brown.
While warm, roll into confectioner's sugar. Cool. And then roll a second time in powdered sugar.
- 1 stick butter
- 1 1/4 cup sugar
- 2 eggs
- 1 teaspoon almond extract
- 2 1/2 cups flour
- 1/4 cup cocoa
- 1 1/2 teaspoon vanilla
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chopped almonds
Preheat oven to 350*
Beat butter and sugar until well blended. Add eggs, almond and vanilla extracts and beat well.
Sift together flour, cocoa, baking powder and salt. Gradually add butter mixture, beating till smooth. (Dough will be very thick.)
Stir in nuts.
Shape dough into 2 inch long rolls. Place rolls 3-4 inches apart on large ungreased cookie sheet.
Bake for 30 minutes. Cool. Cut rolls diagonally in 1/2 inch slices. Arrange slices cut side down and bake 8-9 minutes. Turn slices over and back 8-9 minutes.
Cool on wire rack.
Optional: Dip one end in melted chocolate.
We also spent much of the day baking and decorating sugar cookies.
We had an assortment of sprinkles, pearls, coconut flakes, and Amber mixed up several colors of icing for us to use in piping bags. This was my first experience using piping bags, and it was so much fun.
I had just learned a trick to putting the icing in the bag and was happy to contribute useful information to these folks who were experienced cooks. Below is the Youtube tutorial I found on Pinterest.
Amaretto Vanilla Butter Cream Icing
- 2 sticks butter
- 4 cups powdered sugar
- pinch salt
- 2 tsp vanilla
- 2 tsp almond extract
- 2-3 TBSP milk
Soften butter and cream with sugar. Add salt, vanilla, and almond extract. Add milk to create the consistency you want...thicker for piping or thinner for spreading.
Merry Christmas Ya'll!!!


