'Tis the season for~ Baking...

~Christmas Cookies~

December is such a lovely,

festive baking month.... when
many don their Christmas aprons

and make many delightful
Christmas cookies, cakes & candies.

I have been blissfully in the kitchen these past
few days... Christmas baking away.

Here are some fun, helpful tips

of ways you can bless others with your

Holiday Baking....

*Give a 'Candy/Cookie Tray'
to your neighbors.
Our family has been giving

cookies to our neighbors for

the last 5 years.
This can be a wonderful way
to witness to others~
You may want to include a
Bible verse, poem or etc..... on your tray.

It is fun to wrap the cookies prettily...

you can use curling ribbon,

cellophane, Christmas tags and

festive holiday tins...

People are so touched that you
took the time to make something
homemade.... since many are so use to
store bought cookies.

*Host a 'Cookie Exchange Party'
Tell everyone to bring a tray of
cookies and then rotate the trays
so that everyone goes home with
a different cookie. ;) So fun!!!

*Bring your cookies to a~
'Christmas Party'
This may sound obvious but
people thoroughly enjoy homemade
scrumptious cookies/candies.
They are easy to pick up and
eat with a napkin instead of having to use a plate.

Christmas Cookie Musings...

Apricot, Walnut~ Rugelach

Christmas Cookie Bake 2008

~Rugelach~
is a Jewish pastry of Ashkenazic origin.

It can be made with a cream cheese dough....
The different fillings can include raisins, walnuts, cinnamon,
chocolate, marzipan, poppy seed, or
apricot preserves which are rolled up inside.

recipe courtesy~ Chef Ina Garten

Apricot Walnut Rugelach

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. Enjoy!

It's becoming a Christmas Tradition
to make these delightful
cookies every year.... they are so lovely!

My favorite~
Coconut Macaroons...

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.Enjoy!

__________________________

And~ then this year in.... 2009

I decided to add some candies to the tray...

Creme De Menthe Squares

&

Peppermint Fudge. ;)

Peppermint Fudge

• 2 cups milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14 ounce) can Sweetened Condensed Milk
• Dash salt
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed hard peppermint candy
• 
  

In heavy saucepan, over low heat, melt chips

with sweetened condensed milk and salt.

Remove from heat; stir in peppermint extract.

Spread evenly into waxed paper-lined 8-or 9-inch square pan.

Sprinkle with peppermint candy.

Chill 2 hours or until firm. Turn fudge onto cutting board;

peel off waxed paper and cut into squares. Store covered in refrigerator.

and then set out for a few hours at room temperature.

Yum~ ;)

~A Finished Plate~

Creme De Menthe Squares

Peppermint Fudge

Nederlandse Boterkoek~

Dutch Almond Cake

Rich Rolled Sugar Cookies

(if you are interested in this scrumptious

sugar cookie recipe click here... it's

a family favorite ;)

Apricot Walnut Rugelach

What are some of your favorite...
Christmas Baking traditions?!

Happy 'Homemade Christmas Everyone!'

~Many Blessings~

"For thou shalt eat the labour of thine hands:

happy shalt thou be, and it shall be well with thee."

-Psalm 128:2