Today begins Cookie Baking Extravaganza week! WooHoo!
I have started baking Christmas cookies for my friends and family (and a few for myself). Today’s blog post is merely a break in the action (my back needs a rest).
It’s an annual event that I start in early December so that I have time to get the cookie varieties packaged in tins and a couple of boxes sent to my brother and his girlfriend.
Today, I passed on church in favor of an early morning swim and a start on the “let’s throw flour everywhere” process.
Last year, I tried a few new recipes. Only one deserved a repeat performance. The remainder of my baking set list returns to the annual favorites – those that always get the “thumbs up,” the cookies that are “expected”.
Chocolate Crinkles… (it’s chocolate!)
Outrageous Peanut Butter/Oatmeal/Dark Chocolate Chip Cookies… (Good-for-you ingredients)
Date Bars… (one of my faves)
Buttery Pecan Fingers… (melt-in-your-mouth goodness)
Gingerbread Cookies with Lemon Icing… (another of my faves)
Lemon Curd Cookies… (a most requested morsel of lemon goodness)
Is your mouth watering yet? I’ve already completed and quality tested the Pecan Fingers and I can tell you that they pass inspection.
I love baking cookies this time of year. It gets me in the mood (I hauled out the tree last night) for Christmas and it’s my favorite gift to give because I know it’s going to “fit”. I’ve learned a few things over the years – such as how the quality of ingredients, baking sheets, and perfect timing can deliver very tasty and good-looking morsels. I’m experimenting this year with gluten-free flour in a couple of the recipes, so keep your fingers crossed it works out!
I’ve also learned that I tend to get carried away and make too many cookies, which add five pounds to my hips every year with the leftover cookies that I must eat to create more space in my freezer. I’m seriously going to try and avoid that this year because I still haven’t lost the Oreo cookie five pounds from this past summer.
Well, my break is over. I must carry on and throw a little flour into the dough and onto myself.
It’s that time.