And This Is How Our Days Go

The good thing about February is that we see signs that winter won't be forever here in Michigan. Yes, we will still get snow -- maybe even a lot of it. But then you have melting days where the temps are warmer and the snow begins to reveal the grass beneath. And, as we celebrated Christmas late, we did Valentine's Day late, too -- so only about a month till "official" spring. Time flies!

Five Christmas Cookie Recipes I Love!

If I wasn't dealing with a broken oven, I would be baking up a storm right now.  (Yes, less than one week after the broken furnace, and since it is a vintage '60s oven, original to the house, repair isn't easy.) Not long ago I wrote about the Southern Exposure cookie workshop I went to and said it was great fun but I still liked some of my cookie recipes better. (Hopefully by the time this posts, the oven will be back in service!)

Well, don't you love your own the most? Now and then, a super-duper new recipe pops up that becomes part of the repertoire, but there are still the favorites.

So, blogger Mae asked me about some of my favorites and I decided to share a few recipes with you. Some might feel familiar, some are variations on a theme. In any event, enjoy! (Cue the music -- this is a good one!)

My Favorite Go-To Shortbread

The photo shows it dressed for Easter. But at Christmas you might find a bit of colored sugars topping these. Or a dab of buttercream. I might add some dried cranberries or mini chocolate chips or Heath bar chips. And my favorite any-time-of-year version is just a lemon juice/powdered sugar glaze --  either dropped into the center or drizzled over the top.

This recipe makes about 3 dozen if you use a small scoop (about the size of a melon baller or a bit larger). They also freeze like a dream. Best of all, you have all the ingredients -- I bet you do!

300 degrees for 15-18 minutes, till edges are golden.

Cream 2 sticks soft butter
1/2 c. sugar
1 t. vanilla
1/4 t. salt
2 c. flour (1 c. at a time)
(You can also add cranberries, decorating sprinkles, mini-chips, or other bits for a different look)

Put in balls on cookie sheet and gently press with fingertips or flat of a spoon. Bake till edges are golden and cool 2 minutes on cookie sheet before removing to a wire rack. I will sometimes glaze these, too.

Cousin Bonnie's Jingle Bells

These are Jingle Balls before they have their second dipping of powdered sugar.

You may well have your own version of these little pecan balls -- Snowballs, Italian Wedding Cake, Mexican Wedding Cookies. The names and recipes may vary slightly. What doesn't? The taste!

This recipe makes about five to eight dozen, depending on how small you make them. And the secret to making them so delicious is the double dipping in the powdered sugar -- first, right when warm from the oven and then again when they are cooled.

350 -- about 20 minutes

Combine:
2 c. flour
2 c. chopped pecans
2 softened sticks of butter
4 T. sugar
2 t. vanilla

Make into tiny balls and bake. Roll in powdered sugar while hot and again when they cool. 

Minty Clouds

My friend Carolyn Parshall would never share her recipe for what she called Melting Moments. Then one day my pal Kate found the recipe for this on the back of the cornstarch box! Kate calls them Mint Meltaways. I call them Minty Clouds. Because you've gotta claim your own!

These have limited sugar and you use powdered sugar instead of regular granulated. They're very light and indeed, they do melt away! Frost with buttercream.

350 degrees.

1 c. butter, softened
1/2 c. powdered sugar
1/2 t. peppermint extract
1 1/4 c. flour
1/2 c. cornstarch

Mix and refrigerate a half hour. Then  do one-inch balls two inches apart on ungreased cookie sheets or parchment. Bake 12-15 minutes till edges lightly browned. Cool 5 minutes on sheet and remove to a cooling rack and cool completely.

Frosting:
1 1/2 c. powdered sugar
2 T soft butter
1 to 2 T. milk (add gradually)
1/4 t. peppermint extract

Frost and if you want, add crushed peppermints or candy canes.

Drum Kickers

I shared this recipe long ago here. It came from one of my former bosses who said it was his German grandmother. It's a gently spicy brown sugar cookie that can be cut into long or short "fingers" and either served plain or with a drizzle glaze. When he brought them to the office they were gone in a flash.

As you can see from the photo, this one makes a lot. It calls for Lyle's Golden Syrup, which is common in England and not as common here. I have had luck finding it at World Market and some specialty food stores or online. You may be able to substitute Karo syrup for this -- but I haven't tried it and take no responsibility if it doesn't pan out with Karo!

I liked Kent's instructions -- they had great character (like Kent), as you shall see!

A couple of things about this recipe. It calls for vanilla powder and vanilla sugar. I'm told you can find it at World Market and I would guess at specialized food stores or possibly King Arthur. But I didn't have it. So I used a little more vanilla. It tasted fine to me.

And Kent's didn't call for icing but I think an icing glaze always looks pretty, especially at the holidays so mine is basically thinned out powdered sugar, milk, butter and vanilla to a "pouring" level.

Kent's Drumkickers

Cream 1 c. butter (softened)

(Kent's Note: I only use real butter, not margarine or Crisco. They don't turn out as well if you don't use real butter. And besides -- you're supposed to use real butter! Generation after generation of plump German Fraus can't be wrong.)

1 c. vanilla sugar (or regular if you can't find)
2 T. Lyle's Golden Syrup (OK, maybe 3 T if you like really sweet)

Beat vigorously

Add:
2 c. flour
1 t. soda
3 T. vanilla powder (you can substitute an equal amount of vanilla)

Heat oven to 325 degrees. I'd recommend parchment paper. Roll dough into a four "logs" that are about one in in diameter or square and about 12 inches long, give or take. They will flatten out, so give them room on a cookie sheet (see photo below to see how it flattens.) It works to do three lengthwise and one across the width of the pan. Bake 20-22 minutes or until lightly browned. Let stand 3-5 minutes on cookie sheet. Cut baked logs into strips while on cookie sheet. You could also use a deep cookie cutter but there is likely to be spoilage.

(Since I glaze them, I drizzle the glaze after they've cooled but still on the cookie sheet).

The rest of Kent's Instructions:

• Dough is thick compared to cookies like chocolate chip and log size approximate.
• I sift the flour but I don't know that this recipe really benefits from it.
• Liberal applications of Schnapps (brandy, port or riesling may be substituted) for the chef during the baking seems to help the results, I find. Or perhaps just make the results easier to accept. It easily makes a double batch or two full cookie sheets.

 The Good Old Fashioned Christmas Cookie!

I make these every year and on Christmas Eve with the kids, whichever day that falls on, we decorate them. We've been doing it since they were small, first for Santa, with the rest used for Christmas dinner dessert and given away.

I'm hoping this year we can introduce the tradition to at least one Baby Grand! 

Ingredients:

2 1/2 sticks of butter
1 c. sugar
(Cream together till fluffy and add:)

1 large egg (I used extra large and it was fine)
1 T. milk (I didn't have milk -- used water, it was fine)
2 1/2 t. vanilla
1/4 t. finely grated lemon zest (I just did the whole lemon because I like them lemony; this is an optional ingredient)

Add (mixed together)
3 1/4 flour (all purpose)
1 1/2 t. baking powder
1/2 t. salt
Mix ingredients together and divide in half.

Roll each half out flat between two sheets of waxed paper and chill a half hour.

Peel off top layer of waxed paper and cut cookies, rerolling dough scraps.

If the dough gets too soft, roll flat again between waxed paper and re-chill.

Repeat for the second half.

Bake on parchment or greased sheets at 375 for 6 to 9 minutes. (If using sugars vs. icing, put on before baking) Cool on baking sheet for a minute or two before removing.

Cool on baking rack before frosting.

You probably have your favorite buttercream or frosting recipe. I frost with my trash can version of butter cream -- about a half stick of butter, up to 1 T. of milk (depending on how much powdered sugar -- I just throw it in) and about 1 t. of vanilla or -- if desired -- another flavor. I used lemon juice with these -- about 1 T., because I like it tart! (Or peppermint or whatever you like. Maraschino cherry juice is good too, and tints the icing at the same time!)

Adjust consistency with more sugar or milk.

Note: This recipe makes a lot of cookies and the dough will freeze, so you could bake off half of it, which is probably easier than making a half-recipe. It all depends on the size of your cutters. This cutter from Rita is extra large (as are some Christmas cutters) but many are much smaller.

Add toppings. Lots of them!

And then wait for Santa!

(Miss any of my Christmas posts? Check the tab on the menu bar at the top of the blog, where Christmas 2019 is archived!)

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Travel Break: Life is So Good

Life here has been a little bit on the chilly side!

I went in to record some pledge breaks for WKAR and the outdoor seating area didn't look terribly inviting!

I've been warding off the cold with a little cooking. If you like lemon you MUST try this drizzle cake from Marie's blog -- here's the link to the recipe. Easy and delicious. If you don't have medium eggs (I didn't), three extra large worked for 4 medium. I didn't have self-rising flour either, but just added some baking powder to the flour. It was great!

I made these lemon ginger cookies, too.

They're from this delightful cookbook, which I adore. All lemon recipes. (Thanks, Monique, for turning me on to this one!)

Note to self. Carry the timer with you when you go to another room.

And scones. Perfect with tea!

Lizzie, of course, is always showing off, flirting, and doing her cuteness thing in hopes of a treat. Well, can't resist. Could you?

Bushy D. Squirrel also wants treats -- from the bird feeder. We have a continuous battle but he is awfully cute! Bold, too!

A little bit of painting. I am especially pleased with this one. It's the cottage we stayed in near Bath during our trip. The owner posted a winter photo of it. Might be my best so far.

Here's the cottage in autumn from one of my pix. It's pretty accurate but it lacks the mood of the snow and the gray!

Sometimes I like them a little better when I'm just starting!

And this one I'm getting ready to totally mess  up. It's the Baby Grands and actually, Little Little Guy's mouth is already messed up. He is not wearing his mother's lipstick. As soon as I put in the eyes, I'll probably need to tear it up because it just won't be them. Although, it might just be two cute little guys in the sink getting a bath. Just not my little guys anymore. (Postscript. It's now cut up into swatch pieces. I totally blew the faces.)

Getting a little color in the house. The daffs are just so bright and cheery. Our gray and snowy days are a little too monochromatic for me!

I also got some hyacinths. Pretty in pink and I adore the smell but I fear it's why I'm having a little more trouble breathing these days! Better in the garden, I think, but I'll soldier on as long as possible because I love them so much!

We had a lovely Valentine's Day. Rick made a wonderful dinner and we exchanged cards and gifts. He chose the prettiest earrings for me. Maple leaves, which he knows I like because we both love Canada so much. Each year I make him a book. This one was our year in photos and haiku. Haiku can be hard!

And I've had some wonderful mail lately and some nice surprises! This pretty heart arrived on the day before Valentine's Day and was made by Laura Ingalls Gunn of Decor to Adore. (This post shows how she did it!) I was so touched and surprised! (It will stay up long after Valentine decor goes down!)

Last month I won a free canvas in a drawing at Wayside Treasures, Sandi's blog. I chose one of my photos from the Cotswolds and they did a terrific job with it. When I get a few things down, it will find a spot on the wall but for now, the easel is just fine!

(Can you tell I've been felting a lot?!)

So far, several more hearts, a couple of sheep, a very cute bunny and a cat that looks a little bit Laurel Burch-ey and a little bit deranged.

And then some wonderful books arrived from my friend Joan! Perfect for the snowy days!

I really am over the snow. But life is good. Very good. And every day I feel like the luckiest person in the world.

And that's good.

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A Whirlwind of a Week

It's been a whirlwind of a week, (with more to come). I'm having a tough time getting my brain around it but there's a definite lack of energy, which doesn't help. Soon the bunny will be here! I'm hoping the basket isn't too paltry this year because this bunny hasn't much felt like visiting the chocolate egg division!

First, though, thanks for all the good words from the last post. (Wasn't Giorgio's music wonderful?) I'm waiting for a confirmed appointment with a consulting surgeon for gall bladder surgery and until then probably eat more healthy than I have in years, so there's something good out of all that jazz last week. Although a little gray and gloomy around here, it's warmer, the snow is gone and much to anticipate.

The cooking for Easter isn't as much fun this year. No more traditional scalloped potatoes, for example. I will try to find something in my new Lemon Cookbook. I was quite pleased with the ravioli sauce (I didn't make my own ravioli as the recipe also included). No pics of that, but these cookies were awfully pretty and delivered to the photo.

I have to say I don't think they were lemony enough so I ended up spreading a very thin lemon juice/powdered sugar glaze on the bottoms and that helped a lot! I might also have had some oven temperature problems. But all in all, very good. There are many recipes here I'm looking forward to discover -- when I can have that again!

As I mentioned in the previous post, Giorgio Mirto has been with us for a couple of weeks, taking to the road for concerts. But when home he joined in the family things -- a visit to the hospital (not so fun) and Greg's birthday!

The gang was all here eating a variety of things (most had pizza. Rick,  however, had a wonderful Japanese dish of lean chicken and rice which I devoured!)  For the first time in ages, a store cake. Sometimes plans don't fly.

There was plenty of pass-the-baby time and that was a definite treat!

This may be only the second time since I joined Cork Poppers that I don't have a post for you on the marvelous (so I'm told) South African wines enjoyed by the group before I arrived for dinner.

And quite a dinner it was! This is one of Barb's "master salads."

And Jan's veggie dish will appear on my Easter table this weekend. It's a Splendid Table recipe -- check it out here.

Cheryl had special napkins made for us as party favors from fabrics with a wine theme. They're lined with a different wine-related fabric on each side. (I was glad she passed Rick's on to me as he couldn't come to the tasting! Now we have a pair!)

We enjoyed GIo's concert on Sunday in Frankenmuth, Michigan. Someday I'll have to post about this place! He had two rehearsals with musicians he'd never met. It was glorious and so very beautiful.

The next day we headed to the airport (with a Tim Horton stop along the way!) to say goodbye.

It was a sad parting but that's because good times were shared, beautiful music was heard and a new friend was made. And really, all those things make being really tired after well worth it!

I leave you with a look at our Purr Girl, who has been such a comfort over these past days.

And a bloom I find somewhat analogous to the past week -- my faded tulip. It is well past its peak, yet maintains a certain beauty and mystery that captivates me with its vibrant color and contrasts. Soon it will die, petals on the floor.

And yet, in the fall those bulbs will go into my garden and at this time (or perhaps a bit later) next year, I will see these golden blooms re-emerge to share their beauty once again. And in doing so, it will remind me of a week or two with much to love (and a little not to love!) and that we all bloom again.

There's something Eastery about that, don't you think?

Happy to join in with Share Your Style this week!