Tag Archives: Christmas cookies

Our Glad people eat cookies at Christmas.

This Christmas I may not bake anything, though when I look over this post I start to think that if Trader Joe’s has their cranberry relish in stock, I might make the cranberry jellies… maybe just half a batch….

I do love cookies and cookie-baking, and am loving the memories of them in this new era when there are other things I want to do instead. It’s likely I’ll get excited about baking again some Christmastime in the future, but for now, I want to share this post that I hope I haven’t republished too recently. If you like special cookies at Christmas, you might check out the recipes I’ve shared on my Recipes page, because over the last nearly 50 years ! I’ve collected some great ones. Last week my son-in-law mentioned a Lemon Poppyseed Sandwich Cookie that I served only one Christmas, which he said remains his favorite years later.

Trader Joe's Sugar Iced LebkuchenOn the platter below are a few of Trader Joe’s Pfeffernusse which they didn’t carry last year. They were very different from my own peppernuts but awfully nice. I did think of buying a few cookies at Trader Joe’s to eat when the actual feast of Nativity arrives. Pippin had their Lebkuchen at our early Christmas when I was up there, and I’d eaten them last year as well; they remind me of honeykuchen that Mr. Glad’s German grandmother and aunts used to bake at Christmas. While looking for a picture of them to show you I found this site with reviews of Trader Joe’s products.

But now, here is the post from the archives; I hope it might be useful to you in some way:

The new favorite cookie this year was Salted Toffee. This was a happy accident sort of thing. We had come by a bag of mini Heath Bars, not something we normally would buy, and I didn’t want to end up eating them one-by-one, so after we ate a few I thought I would make cookies with the rest.

 

 

I’d seen recipes online for Heath Bar cookies, and I used one of them that didn’t have nuts. My version had a little less Heath ingredient, since we had snacked it down. The specialness I added was to combine some large-crystal sugar (Demerara) and coarse sea salt and roll the tops of the cookie-dough balls in that before baking.

Everyone loved these cookies. If that bird were real, he would have eaten the whole cookie by now. But he is painted on a pretty tray that May gave me for Christmas.

Soldier’s Joy brought the darlingest delicious thumbprint cookies that were filled with strawberry and rhubarb, and some chocolate-dipped dried apricots that combined to add to the visual appeal of the cookie platters.

Those bright-white round cookies are our only store-bought item, Pffernusse from Trader Joe’s that Mr. Glad wanted to try in memory of the cookies his German grandmother used to make.

The coconut-y balls are Date Delights, for which I’ll give you the recipe here. They are another chewy toffee-ish experience we have been creating ever since my grandma gave our family a tin full of them one Christmas past.

Date Delights

1 cube butter
1 cup cut-up pitted dates
1 beaten egg
1 cup sugar
2 teaspoons vanilla
1 cup chopped walnuts
2 cups Rice Crispies
sweetened coconut flakes, about 7 oz.

In a 9×12 baking pan mix the walnuts and Rice Crispies. Set aside. In another bowl put the coconut flakes. 

In a saucepan melt the butter, and add the dates, egg and sugar. Stir all together in the saucepan and boil over medium heat for 5 minutes, stirring constantly.
Remove from heat and beat in the vanilla, and immediately pour the candy mixture over the walnuts and cereal. Stir well. As soon as the mixture is cool enough to handle, form into balls and roll them in the coconut flakes. Cool.

The red squares in the foreground are Cranberry Jellies. I adapted a recipe from a past Sunset Magazine to make a treat that Pippin and I especially like. It’s refreshingly lacking in any fat except for walnuts, and is a nice chewy way to get your cranberry fix and add color to the display.

Cranberry Jellies

3 cups Trader Joe’s Cranberry-Orange Relish (2-16 oz. tubs)

2 1/2 cups sugar
1 1/2 cups water
13 envelopes plain gelatin
3 cups chopped walnuts

Combine the first three ingredients in a bowl (I used a stand mixer) and while the paddle is turning, gradually add the gelatin. When thoroughly mixed transfer to a saucepan and heat just until the gelatin is dissolved. Stir in the walnuts and pour the mixture into a 9×12 pan. Refrigerate until firm. Cut into small pieces and dust lightly with cornstarch. I don’t refrigerate them after this point.

Many times I’ve told myself that I must make fewer cookies at Christmas, but this year I realized that it’s one of my favorite things to do. I have so much fun thinking of the collage of different flavors and forms of the little sweets that I don’t even feel the need to eat them. It was long after Christmas Day that I even tried one of the new Peppermint Cream Cheese cookies I made this year.

But now by what is the Seventh Day of Christmas, as I finish up this post, and also New Year’s Eve, I’ve expanded the festive feelings by eating lots of cookies, too! They all taste as good as they look, or better. The last red plateful will go out of here this evening — I wish I could bring one to your house when I say Happy New Year!

A convocation of birds and Glad people.

Meeting my great-grandaughter Lori for the first time was surely a highlight of this Christmas. Her family drove in two days from Washington state, and stayed a week. I had been to her parents’ wedding in 2017, but this was also my first chance to spend much time with her dear mother Izzy, and that too was a highlight.

Truly, it has been ten days of countless overlapping highs and lights such that at this stage the brightness confuses me, and there don’t seem to be points of focus. Also, several of our party were not feeling well in one way or another; I caught one of their bugs that is making me dull. But there are pictures!

Many weeks ago I had told my contractor that if we could just get the “floors and doors” on the new rooms, I would be content to receive my guests. That was barely accomplished by Friday evening the 20th. Primer and/or paint had been applied in some rooms; the painters worked till 11:00 p.m. Then I spent hours moving stuff around to accommodate the thirteen extra sleepers, and made multiple rounds with dust cloths, but the dust was settling for days after the drywallers had left, so that effort was disappointing.

Soldier and family had come from Colorado and were staying with Joy’s parents’ nearby. He and Laddie and Brodie came over on Saturday to put up my tree and decorate it with me. Sunday and Monday the rest of the family arrived.

In addition to Colorado and Washington, family traveled from Washington D.C., Wisconsin, Oregon, and two towns in California. Fourteen of us spread out among six rooms including the living room; 28 total were feasting together and catching up over two days. Two older grandsons didn’t make it down from the north, but a cousin joined us for a few hours. We had four children under two among us, two of whom were just six and seven months old. Several of the children were jet-lagged and a bit distressed by the noisy crowd, but a dozen aunts, uncles, cousins and grandparents were on hand to rock and comfort them.

I myself started sleeping better as soon as we crossed from “Before Christmas” into “When the children arrive.” Pearl organized us all into cooking teams, and before that I’d done most of the shopping. Everyone pitched in with everything, including whatever I hadn’t done, and overlooked the dust.

I made the future sewing room into a wrapping room, for all those people who had shipped packages here unwrapped. The crib had been re-assembled Sunday afternoon and it went back and forth from that room into the new guest bedroom, along with a Pack-n-Play. Those rooms had no real window coverings, and there was ample sunshine for more than a week. What a blessing that was. In various groupings people went to the park, on a hike, on a creek walk. The conversations were compelling, and I had to force myself to go to bed while all my favorite people were still talking and laughing, and showing their wonderfulness.

On Christmas Eve Day Pippin made a list for me of all the birds we had seen that day, several of which she had identified for me.

Mourning Dove
Towhee
Scrub Jay
Tufted Titmouse
Anna’s Hummingbird
Townsend’s Warbler
Red-Breasted Nuthatch
Ruby-Crowned Kinglet
Lesser Goldfinch
Pine Siskin
Black-Capped Chickadee
Junco
White-Crowned Sparrow
Field ? Sparrow
Song Sparrow
English Sparrow
Fox Sparrow
House Finch
Bushtit
Nuttall’s Woodpecker

I was thrilled at the abundance of birds! Once I was carrying Raj around in the garden trying to calm him down. It was cool and sunny, and we looked at plants and flowers, and he had become quiet. I was talking in a low voice as we walked on to the patio, and suddenly realized that a song sparrow was busy at the feeder not two feet away. When we got yet closer it moved to the other side of the feeder but didn’t fly away. Close as I was, my picture is blurry, I suppose because I was holding a 30-lb child in my arms while shooting it.

On Christmas Day Kate and I took Raj and Rigo to church. The boys were surprisingly attentive and well-behaved… until they weren’t. So we had to go home a little early. In my neighborhood I scowled into my camera to get this shot, not realizing I was in the picture with the shepherds.

The last seven guests departed today, including three of the littlest ones. As far as my house is concerned, we are mostly now in the “After Christmas” period, when remodeling work is supposed to start up again. But I have a feeling things will be pretty quiet until 2020 arrives, and that’s okay, because I have lots of debriefing to do with myself, and processing of all the love and good deeds and good wishes that flowed into the house and all over the place. And a few more Days of Christmas during which I will make some plates of cookies for the neighbors, and watch the Iceland Poppies bloom.

Christ is born! Glorify Him!

Not codes, but cookies!

This morning I started gathering and measuring ingredients for a few of the cookie recipes I like to make at Christmas. I was afraid to start mixing them and actually cooking, afraid I would make a mistake, with so many distractions of carpenters and tile-setters coming and going, asking questions.

The truck that brought the new sheet rock had a boom so long and mighty that it reached all the way from the street up to the second-story window, which was the easiest route in. The delivery was two hours late, so it arrived about the same time as the contractor and the inspector.

While the inspector was here I was on pins and needles from the suspense; she was returning to inspect the “corrections” she had noted on Monday. I opened the door to the wet back garden and looked out there without seeing, and prayed. It is scary what power these inspectors have, and in California the building code provides a endlessly shifting and growing body of regulations to draw from so that it is easy to find lots of things that need correcting, which translates to extra hours and money fixing things that aren’t broken. But enough about that — I started out wanting to talk about cookies!

And sugar. I know that sugar is BAD, but I find it hard to come down too hard on the stuff, partly because I have a historical family interest in C&H (California and Hawaiian) Sugar Company, for which my great uncle was a chemist.

Have you heard that cane sugar is better for you (or, more precisely, not as bad for you!) and makes better-tasting baked goods than beet sugar? I don’t know if either or both of those are true or myths. But I do always buy C&H cane, when I am buying white sugar.

When I poured a fresh bag into my sugar jar today I noted how pretty it is. I wonder if I ever showed you the jar that I have kept sugar in for decades; it came from my husband’s family’s cabin where I think they were using it for sugar when I first saw it.

Do you remember this picture from when I was in India,
of women buying coarse sugar from bulk bins?

This year I’m experimenting with making a few of my traditional cookies gluten-free, for the sake of a family member who I’d like to be able to eat them. But when it comes to sweetening, I don’t worry whether it’s fructose or sucrose or honey or beets — I just try to keep the sweetness to a minimum so we can taste the butter and other interesting flavors.

I eventually got the dough made for the Ginger Spice cookies, but I haven’t got one cookie into the oven yet. The kinds that I’ve started measuring out ingredients for are:

Chunky Ginger Spice
Double Pecan Thumbprints
Apricot Macaroons

I was going to link you to the recipes…. Oops — I’ve never transcribed the recipes here! But the link on the Thumbprints above will take you to the recipe eventually. The photo of a cookie platter at top is from a few years ago. I hope tomorrow I can make a little more progress. It soothes my nerves to bake Christmas cookies.

The inspector signed off on all the corrections. She was surprised that “we” were able to get them done so fast. 🙂 I wish I’d had a plate of cookies to give her as she went out the door.

What to say about a cookie?

This one is certainly the Cookie of the Year, though I don’t know which year, because I started the dough in 2018 and finished them in 2019. A new recipe, from the current Bon Appétit, which means you can find it on epicurious.com:  Double-Pecan Thumbprints.

The layer of flavor-rich frangipane tops off (even though it’s in the middle) the oh-so-toasty-pecan everything of this thumbprint. It instantly became my favorite cookie of all time. I spent hours over several days browsing recipes and planning this year’s cookies; that brainstorming was the easy part. Shopping, baking, then giving and eating took any remaining energies, leaving little for describing or promoting. But I wish you might try baking these so you can taste for yourself. Now that you’ve seen the picture, take a look at that recipe, and if it calls to you…

(I’m sorry if you recently resolved to eat no more cookies. 😦 )

pecan thumbprints 2018 cookies