December 11th, 2008 - Simplifying the holidays: Cookies
One of my treasured holiday traditions from growing up is cookie baking (and eating). I haven’t done it very much as an adult, however, because I’ve previously thought about doing it the same way. We baked dozens and dozens (probably a few hundred) cookies and bars. Each batch was huge and/or complicated. I adored the results, but didn’t have the time to duplicate these efforts or in some cases the equipment.
My three favorites: Spritz–we had a cookie press but it didn’t work for us so I gave it away. Aunt Chicks–need their recipe and cookie cutters (Michael: I want to inherit these! If I don’t buy my own set soon.). And painting them takes forever, even with two older kids helping. Ausukes: Lithuanian “little ears.” Which Dad always helped make because the dough has to be rolled thin enough to see through and took forever. Plus they are fried and I don’t have an electric frypan (my little fryer would only fit two at a time). And they make at least a hundred if not more. We’d store them in the canning kettle!
So what to do? Well, why not make fewer cookies for starters? Small batches take less time and can even be done between work and dinner. And why not try some other favorites as well as some new recipes? Right now is the perfect time to try new ones because if we don’t like them, there will be something else around. And that’s exactly what I’ve done. Here’s what I have so far (all sitting on the front porch, freezing till the Solstice comes ’round [nice side effect of celebrating the Solstice is we get holiday treats a few days early. We do also celebrate Christmas in this house.]):
- pebbernodder: Different from every recipe I found online, this is my Danish uncle David’s family recipe that I loved as a kid (they often visited for New Year’s and he always brought these). Intimidated because the recipe makes 1000. So I made 1/4, got about 100, and plan to make lots more because they are little and yummy! I so should have made these before. They are easy. Oh, and I also make another similar kind from an online recipe, but they aren’t as good.
- Mint snowcaps I adapted the recipe since I don’t like mocha and used mint flavoring oil instead. Yummy. May make more of these.
- Chocolate shortbread: These were from a mix I bought after Christmas last year. The chocolate didn’t melt like it should have, the orange peel isn’t noticeable, pretty lame. But at least the box is out of my pantry.
- my shortbread: I loved shortbread as a kid but figured it was difficult to make. Until I tried it here in Oshkosh back when we lived in the apartment. It’s my favorite dessert to make and is the EASIEST thing I made this year. I tried an oatmeal one and a regular one. These are Eric’s favorites, too. I cut them smaller than usual, to assist in the losing weight effort. But now I’m afraid I’ll eat more because “oh, but they are so small, I can have 4!”
- cranberry slices: I’ve been going through all my printed and copied recipes trying to pare them down to things I’ll actually make or have made and really liked. I have a tendency to copy more than I’ll ever actually do. One of those was for a cranberry dessert bar, so I decided I had to try it now, or get rid of the recipe. (I have three bags of fresh WI cranberries in the fridge to use.) I halved the recipe to fit in an 8×8 pan. They are good and it’s a keeper!
- Raspberry fudge Another recipe from LorAnn Oil (snowcaps from there, too). Very delish, but didn’t come out right. The raspberry layer didn’t cook up the first time (note: Add the powdered sugar slowly, not all at once, and use less). The second time, it was so dry it hardened before I could move it around the entire bottom layer (but yet was warm enough to melt some of that layer). And it’s hard and dry while the chocolate part is soft so they don’t stick together well. I don’t know how to solve it, but I’d love to make these again, despite the hassle. Because I love raspberry. You can make them in any flavor (if you figure out the favored layer’s cooking). So glad to have extras in the pantry, as I couldn’t have had a second chance at the middle layer if I didn’t have another can of sweetened condensed milk there. But now I have to make something with 12 ounces of SWC!
- chocolate covered Chex mix: I’ve gotten some white chocolate chex mix in the past and loved it. Except I’m not a big fan of white chocolate (or almond bark or such) and I’d have to but it special just for this. So I decided to cover it in melted chocolate chips. I’ve tried two batches so far, one with semi-sweet and one with milk. The latter tastes better, but both of them melt quickly in your fingers. Glad I’ve tried 1/4 recipes. I found online recipes for dipping chocolate with chips that call for 1 Tbs of shortening per cup of chips. I’ll try a third batch soon. I also tried it with mint chocolate chips, which also didn’t go over well. They are larger than regular ones, so don’t go as far and are overpowering the rest of the flavor.
- regular Chex mix: For whatever reasons, I only have this around the winter holidays. Family tradition, I guess! For the last two years, I purchased it (along with the white chocolate Chex and caramels at my church’s auction fundraiser. It wasn’t on the list this year plus I got sick and didn’t go. So have to make my own. Actually, Eric and Maggie made it. I fiddled the recipe since I don’t like wheat Chex so drop the amount of that, but I add in pretzels, Cheerios, and peanuts. I intentionally didn’t adjust the seasonings, since there’s a lot of butter. But it wasn’t enough; Eric says he thinks the butter is an okay amount, but the dry seasonings and Worcestershire sauce could be increased. Will likely make a second batch. Almost had him make a double batch–over 30 cups!–so glad I changed my mind. We have plenty of the cereals–bought 8 boxes for some store specials. Plan to also make a ranch cheese variety.
Sounds like a lot, doesn’t it? But each one–except the Chex–was a small batch. (One batch of shortbread only makes a 5×10 piece). Even the Chex fits in a 5 qt ice cream bucket. And having the variety also make it a snap when our neighbor blew out the of our drive and our sidewalks yesterday–the day our snowblower wouldn’t start. The same day we got 8″ of snow. (It’s the spark plugs and should be replaced for Eric to pick it up this morning.) I quickly fixed up a variety of desserts to take over to him as a thank you. (Now if only we could catch him at home!) And–with the exception of the boxed shortbread–everything on the list is something I really wanted to make!
I’ve been inspired, too, by simplfying. I could make Aunt Chicks, but make just a couple dozen. Or just wait until Maggie is a little older (like, say, next year!) and she does the painting! Similarly, if I get a new (to me) cookie press like Mom’s for spritz, just make a small batch so I’m not overwhelmed. Ausukes aren’t in the picture yet.
I wrote this post early this morning because I don’t get to eat breakfast and I needed to keep busy. Strange to write about all these goodies while avoiding food, but it kept me occupied and until now, I wasn’t even getting hungry for them! (I’m having the annual blood test to make sure everything’s fine, with a 12 hour fast.) Time to go read the paper and keep occupied until time to go to work.
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