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2014 Cookie season & Cookie party wrap up

Like I said last year at this time, cookie season is not over, but it’s winding down. But boy, reading last year’s summary compared to this year makes me feel like I had it great last year. Not only was the party on a Friday, so I had all day Saturday to recover, before starting in on packing and shipping, I had both Rach and Toni helping me pack up the cookies. So civilized. We even got a tree.

This year felt like a sprint instead of a marathon. It was basically a one weekend cookie season, since it was such a late Thanksgiving. I mean, I had cookie season begin something like November 18th, with high hopes. But I let things slip, didn’t re-make the not-perfect cookies, and the weather was against me. We had a long stretch of really cold days in November (the high hopes period) and snow for Thanksgiving, so the vestibule was nice and cool for the cookies. But the last week or so it’s been in the 40s and brown and muddy.

The springerle got damp and spotty – but it could be because I baked them on parchment, rather than the weather. Although the spots were alarming – they looked like mold. Tracy said no one saw them but me. I am going to re-make them, and see if I can perfect that recipe. The biberli got damp and stuck together – I’ve never had that happen before. Too many of the chocolate toffee bars de-laminated. The raspberry almond bars, that seemed so nice the day I cut them up, seemed sticky by the time I was plattering then for the party, and even stickier on Sunday when I was bagging them for shipping.

The party was smaller than last year. I’d say there were still at least 50+ people, and two overlapping waves. There was the little kid wave, and then the old fogeys wave, which was also when I had gotten all the food out, and could have a glass of wine. We talked about our kids getting married and neighborhood history. And toasted absent friends.

I’m copying last year’s list and editing:

  • Buffalo chicken dip from the Frank’s hot sauce website, with celery sticks – last year, I said “coulda made a double batch”, it was inhaled – so this year I did – and half was leftover. (sigh)
  • 3 pounds of hamburger made into cocktail meatballs – used leftover cranberry sauce and American Spoon jalapeno jelly in with the Heinz chili sauce for the sauce – not one left
  • 3 dozen hard boiled eggs made into deviled eggs – I went kind of plain this year, no curry powder, jut the yolks, mayo, and Dijon mustard and a little honey and lemon juice – again, not a one left
  • Spicey peanut dip with carrots & purple carrots, and beauty heart radishes from my CSA box, and cucumber that I bought. A little of all leftover – but really only enough veggies for lunch
  • Caramelized onion dip – Mark said it was too mild so I added some dehydrated onion, but then it seemed too strong so I added more  sour cream, and there was almost a quart leftover
  • Cheeses: Stilton, Wili’s bandaged cheddar, Farmer John’s smoked Gouda, and Marieke seedy Gouda and a Mobay that I never put out. With crackers.
  • Sausage & cheese platter with Christopher Columbus salami and Tillamook cheddar from Costco (the 2# logs of Tillamook are my favorite thing to buy at Costco). Megan sliced it up. Used the last of the sliced salami to make scrambled eggs with salami and cheese on Sunday morning, but there’s a still a small hunk not sliced yet
  • 3 loaves of French bread – got Mark to slice that, and only a few slices left
  • Red pepper hummus with pita crackers and regular pita – I cooked the garbanzos from dried, which make a superior hummus, I think
  • Pesto and sun dried tomato torta – about 1/3 leftover.
  • Costco mixed nuts, pistachios in the shell, cheap crappy olives – black from a Costco jar, and green from a can – that I simmered in olive oil with lemon and rosemary and garlic, until they were good
  • About 100 little weinies in wrapped in homemade yeasted pastry, plus six kosher dogs. A whole tray of un-cooked weinies was leftover, but we ate all the kosher dogs. Rach helped me wrap the dogs the night before
  • 4 pounds of shrimp, served hot – baked in butter and black pepper. Enough left to make a batch of pesto pasta with shrimp, I think.
  • Hot spinach dip that I didn’t put out, on purpose – it was supposed to be a vegetarian hot dip to follow the Buffalo chicken, but we didn’t need it
  • Bacon wrapped dates – stuffed with the more traditional Parmesan this year – like the weinies, one whole tray left
  • Squash gratin tart, like I made for pie palooza, with roasted winter squash and tomato sauce and Gruyere, in crust – this was all devoured, although I made 8 and one got snatched out of the garage by some animal, so there were only 7
  • A Brie wrapped in puff paste and baked with cranberry sauce inside, and a gluten-free Brie, baked with cherry jam mixed with a dash of balsamic and almonds on top
  • A ham with a big hunk of Jarlsberg and cocktail buns. I got the ham at Costco, and choices were Kirkland ham, or Kirkland Signature Niman Ranch Applewood Spiral Ham – that cost a little more per pound, but was a better size, and I thought the Niman Ranch name meant it was more sustainably produced. But, it’s Costco – who knows. Factory organics. Still, it tastes good – and a nice size hunk left.
  • A layered taco dip with home made refried beans, cooked from dried Rancho Gordo beans, and corn salsa with corn and roasted poblanos & bell peppers that I froze last summer. Lots of salsa left – and Rach bought a carton of Whole Foods corn salsa when she brough in salads for dinner on Friday night. I think I’ll make it all into enchiladas. None of the beans or layerd part left tho – I made that into quesadillas that John & Megan & I ate for dinner Sunday
  • A pistachio-cranberry cheese log from the Milwaukee Journal. I left out the mint and used a little lemon zest. And elderflower liqueur (St-Germain) instead of Grand Marnier

I woke up Sunday morning fretting about all the leftover food, and then the emails began arriving – I sold cookie boxes to Cheryl and Susan, and Natasha bought three big cookie trays, and the leftover weinies and dates and onion and peanut dips and that un-cooked hot spinach dip.

On Sunday I cleaned up and packed and bagged cookies until 11:30 at night. Missing my helpers of last year. For some people, I tried a new shipping method where instead of bagging, I packed the cookies in plastic containers. I think it might’ve been a little faster, but I think the recipients get less cookies. On Monday, I shipped off the big boxes UPS to my brother in Seattle and Worcesters in Oregon, and packed up 19 more boxes. And labelled them and scheduled a pick up with the post office, during my regular delivery time, between 2:00 and 4:30 on Tuesday. I left the boxes in the vestibule, with the front door to the vestibule open, and the inner doors to the house locked, and went off to work.

And was pretty devastated when I got home Tuesday at 5:30 and all 19 were still there. I reorganized cookies, and got all the leftovers into my closet – the second coldest place after the vestibule when it’s in the 20s or lower outside. Natasha came and picked up her food. Megan helped me load the car and take everything out to the full service 24 hours drop at the Struck Street Post Office. I was sure my boxes were gonna jam up the package drop – and they did – but not til the last one. That must be some kind of luck. Now that’s done, and I only have to unload the dishwasher and wash a few trays. Then I can take a shower and get into PJs.  Maybe watch a little TV. Truly the winding down part of cookie season. I can even see to the back of the fridge now.

19 un-picked-up boxes

19 un-picked-up boxes

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Cookie Party Platters

Here’re the pics for now – more Real Soon Now™

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Counting down

On Monday, I made the two kinds that are basically ground nuts and butter, rolled in sugar. The Mexican wedding cookies – or Russian teacakes, or pecan balls, or crescents. One year I even made a family cookie recipe that had been contributed to Gourmet that was called puckle warts. They were really delicious but really fragile. They have a little honey added in addition to the usual nuts, sugar, butter & flour. I made mine with pecans and hazelnuts this year, and my secret ingredient – a little bit of coffee, added with the vanilla. When I roll them in the powdered sugar, I always remember my mother bringing home similar cookies from the fancy food counter at one of the department stores in downtown Pittsburgh, Kaufmann’s or Horne’s, and rolling them in extra sugar.

And the Rose’s crescents, or boomerangs. Ground almonds, butter, flour and sugar, rolled in cinnamon sugar. My story about these is I’ve been making them since I got my Rose Levy Berenbaum Rose’s Christmas Cookies book, in something like 1993. We started calling them boomerangs because one of John’s soccer teams was called the boomerangs. When one of the team moms saw these cookies at one of the cookie parties when we still lived in Westmorland, she said they should be the team cookie, and so they became boomerangs.

Mexican wedding cookies

Mexican wedding cookies

Rose's crescents

Rose’s crescents

Rose's crescents

Rose’s crescents

On Tuesday, I had class, so got a later start – I only made hazelnut truffles, but two kinds. One is from Gourmet, that I’ve made a bunch, from December 2001, one of those issues that somehow has more than its share of good recipes. The hazelnut truffle is one of those recipes with flame wars in the comments – “these are NOT truffles, they’re brownies with ganache on top …” And even though I got burned with the pistachio cookies, I decided to try a hazelnut shortbread bar that Martha has in the December 2014 Living.  No pics yet, but I think it’ll be nice to have both kinds on one tray. The Gourmet recipe has the nuts in the crust, and the crust is chocolate, while the Martha has the nuts in the ganache, and the crust is brown sugar.

Only two more kinds to go – fig bars, which I should get to later on Wednesday, and the rainbow bars, that I’m not sure when I will do, but probably Thursday. They have to baked, layered, and then chilled under a weight, then glazed with chocolate, that has to set, and then finally cut. They’re often the ones I do last.

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Nukhorns – Done!

I feel like a great weight has lifted. Yesterday I turned these:

Ruggelach dough balls

Ruggelach dough balls

into these:

First half of the ruggelach cooling

First half of the ruggelach cooling

In sort of two installments. I had 11 dough balls, of which I got 5 rolled out and baked by 3:00. We walked over to a friend’s Christmas party – a pleasant gathering of mostly librarians and teachers. It took about an hour and a half to do the 5 balls, so I figured I could finish the other six pretty easily in the evening.

And it worked. I was watching The Newsroom and eating ice cream and mint chocolate brownie edges by 9:40. I think there’re about 12 pounds of mini ruggelach this year – down a bit from last year’s 15, but I still filled the baby-bassinet-size Tupperware, and a 5 qt. ice cream bucket, and two pint cottage cheese containers. I took one of those over to Ann’s this morning. They’re going to be in California and will miss the party. We were going to walk but it was too icy.

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Made my quota …

I made all six kinds I thought I would on Sunday, more or less, but I’m not so happy at how everything turned out.

The chocolate spritz are fine – I had a little trouble with the cookie gun, getting the handle end unscrewed in order to refill it – but compared to the pistachio, these went like a dream.

chocolate spritz

chocolate spritz

chocolate spritz

chocolate spritz

chocolate spritz

chocolate spritz

I wimped out on making those individual peppermint chocolate cookies, and made these stripey mint brownies that I have made before – but one pan seemed overcooked and the other, under. I tried some of the edges, though and they’re pretty tasty. I thought it was meant to be, because the brownies used the same amount of butter I had already softened for the cookies. I guess I’ll just keep eying that recipe for another year. In all things peppermint, I made layered peppermint bark, that I’ve done other years, a big favorite of younger son Al, and it came out thick and  kind of clunky – but again tastes good.

Stripey mint brownies

Stripey mint brownies

Layered peppermint bark

Layered peppermint bark

I made the almond raspberry bars – which came out great, nice and neat and not too sticky – and the chocolate toffee bars. A few too many of the chocolate toffee bars exhibited the dread de-lamination, where the chocolate comes off the cookie base, when I cut them on Sunday morning. Bu I guess I’ll just squeeze them together and put them a plate and people will eat them – at the party. It makes me think that maybe I should do a new style of shipping that I have been cogitating. Instead of sending folks hundreds of ziploc baggies filled with cookies, nested in bubble wrap and newsprint in their boxes, I will send containers with layers, also nested in bubble wrap and newsprint in their boxes. The de-laminated bars should hold up loads better that way. I think it means that people would get a few less cookies, but they might arrive in better shape.

raspberry almond bars

raspberry almond bars

cutting raspberry almond bars

cutting raspberry almond bars

raspberry almond bars

raspberry almond bars

chocolate toffee bars

chocolate toffee bars

chocolate toffee bars

chocolate toffee bars

I made the gluten free peanut butter chocolate sandwich cookies that were such a hit last year. I had a vision of them tiny, and they are smaller but not tiny. And, somehow, the smaller scoop made almost pointy little mounds so the cookies are going to be a little hard to get your mouth around. I am sure people will deal.

peanut butter chocolate sandwich cookies

peanut butter chocolate sandwich cookies

peanut butter chocolate sandwich cookies

peanut butter chocolate sandwich cookies

Not much to say about the coconut cookies, except the pic didn’t come out so great – and I’m glad I only made 3X the recipe instead of 4X – I bought enough coconut to make 4 batches of dough, but needed the extra for coating.

Coconut cookies

Coconut cookies

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Fooled by Martha again

I contend that Martha Stewart booby traps her recipes – it’s usually not in the ingredients. It’s usually in the method – she gives an instruction that  causes the recipe to fail, like the recipe for baby artichoke quiches, where she said to mix the wine & cream for the sauce together and heat them – which makes them curdle. Or did for me anyways. This year, the December Martha Stewart Living has a recipe for pistachio spritz cookies. Ground pistachios in a vanilla butter spritz cookie with a dash of almond extract – what’s not to like? The hinky instruction is to add water to the dough, after the flour has been mixed in, which in my experience, makes dough sticky and tough. So I decided to use less flour, and leave out the water. OK. But then it came time to press the cookies through my spritz cookie gun. I had ground the pistachios fine in the food processor, with the powdered sugar, until I had what was apparently pistachio flour. I bought a new blade for the food processor this cookie season, too. But when I tried to press the cookies, pieces of pistachio kept clogging the gun. I ended up using the plainest, round disk, and ended up with simple rounds with a ragged edge. If I make these next year – and I think I will, and amp up the almond extract, and salt – I am going to scoop them and press flat with the bottom of a glass. That will give the same shape, more consistently, and more easily. I like the mini-Hershey’s kisses on the top, but they are evil – mini-kisses, already unwrapped, in a bag, from which large handfuls can go directly into mouth …

I made the pecan bars on Thursday night, along with the pistachio spritz. Last year I got fooled by a pecan bar recipe in Food & Wine - they had a spread with really nice photography of flat pies, but they came out too squishy, and a little burnt around the edges. This year, I went back to my standard pecan bar recipe, from Silver Palette. And I made a lot – two half sheet pans. No problems except I never can cut the bar cookies as evenly as I wish I could – but oh, well, people want big ones and small ones, right?

Friday I had a funny back and forth day – I went to work, and managed to get through a sizable percentage of email by noon. Mark came to meet me, and we walked home, and I baked the spoon cookies – or most of them anyhow. I had to go back to campus to meet with a candidate for a position, as part of their excruciating academic interview, which include a presentation, and meeting with all kinds of people, and meals. But when I got there, there’d been a room change, of which I was not told, and I missed the meeting. It meant a nice 45 minute or so walk for me, so by the time I got home I wasn’t even mad. The oven had barely cooled off, so I baked the last three trays of spoons, while checking in with my classes, and when they were all out of  the oven, I recorded a lecture. Mark and I went off to the Madison Symphony Christmas concert, which was pretty fun this year. They positioned Irving Berlin’s White Christmas next to an original by Madison’s Leotha Stanley, The Spirit of Christmas is Love, near the end of the second half, right where I would’ve been ready to say, “OK, enough”.

Home and jammed the spoon cookies – ended up with 172, (341 little spoonfuls, paired up for the sandwiches) a good number. I didn’t get to bed till about quarter to 1:00 so I’m taking it easy Saturday morning – in bed till 7:20, and drinking coffee in pajamas at the computer. Gonna go for a walk, and then go into baking mode – I am planning 6 kinds today: Chocolate spritz, peanut butter sandwiches (made small this year), coconut cookies, fig bars, a chocolate peppermint I have been eying for years, chocolate toffee bars and then maybe raspberry almond bars, and make the dough for the boomerangs. I’ll let you know how it works out.

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My pistachio, with Martha's

pistachio

Pistachio cookies; this shape could be achieved much more easily by scooping and flattening instead of a spritz cookie press

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Evil mini Hershey kisses

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Pecan bars

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Pecan bars

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Spoon cookies

spooncookies3

Spoon cookies

spooncookies2

Spoon cookies

spooncookies

Spoon cookies

And, oh, yea – season appropriate current iPhone wallpaper –

iphonewallpaper

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Letting go

I’ve been feeling totally overwhelmed by the brief the cookie season this year, contrasting against other years when I had more done by this date, and even two weekends in cookie season without one of them being Thanksgiving. Then some phrases started creeping into my mind, like, “Maybe I can skip the pine nut macaroons this year and make them for Passover”, and “I think I won’t do the almond-hazelnut biscotti“.  And then I started thinking about party food, and that helped a lot too.

Anyways, last night, Wednesday, I baked all the slice & bakes. I made the cranberry-pistachio and windmill cookie doughs on Tuesday night, after class – didn’t bake anything at all. I made the world peace on Wednesday morning, after the kitties yearly visit from the house call vet. Below’s what they all look like. I should’ve carried them upstairs for better light – the world peace are blue and the cranberry pistachio are blurry.

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gember
windmill

I used sliced instead of slivered almonds this year, and love the look of the little delicate almond slices - but can't photograph it so well.

cranbpist
worldpeace3
worldpeace2
worldpeace
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Thanksgiving Weekend

We had 25 for Black Friday Thanksgiving – it was pretty astonishing. I made the turkey and the stuffing, and garlic mashed potatoes (Megan and Max peeled, I just mashed), and gravy, and corn pudding – which was a really good batch this year. Instead of my chipotle lime brulee’d sweet potatoes, I made a big pan of roasted vegetables with reduced cider,  parsnips, rutabaga, carrots, sweet potatoes, that stuck terribly, but people said they liked it. We had a few appetizer-y things, pickled carrots – they were good this year, too – and chex mix of course, but also cheese and crackers, and leek confit, and beet caviar, and seedy bread. Jane brought risotto, Susan brought greens from her garden, and Deena brought some spicy sweet potatoes, to make up for the ones I didn’t make. We had too much pie, if that’s possible – I made 4, 2 pumpkin and 2 apple, and 2 more pumpkin were brought as well. What people really ate was the trifle – when I was rooting through the freezer for old bread for stuffing, I found some gingerbread, and made that into trifle with pumpkin butter, lemon curd, vanilla pudding with an orange peel steeped in it, and lots of whipped cream. There was more of everyone else’s pie leftover than mine, so I suppose that’s something.

And a couple of people said, really of everything, the turkey meat was delicious – thank you Matt.

Hannah and Al loaded the dishwasher, and Ann stuck around and washed pots and pans.

I woke up when John & Megan came in around 3:00AM, which was good since I ran the oven cleaner – I’d forgotten before I went to bed.

On Saturday, I had big visions of doing a lot of baking, but somehow, with moving furniture back into its normal spots, and errands, and making turkey and vegetable broth, and and and … we went to an early show of the Hunger Games – Mockingjay 1, came home and ate turkey sandwiches, and I only made the baby fruitcakes. Two sizes, because of course I bought the wrong size of bon bon cups – to my credit, the only right-size ones were hot pink, and the slightly bigger ones – we’re talking 1-inch vs. 1 1/4-inch here –  were much more Christmas-y, holiday colors, red green, gold. No pictures of the fruitcakes – maybe on platters at the party.

The kids all went off to watch the Badger game. John and Megan came back around 10:30, when I was officially wimping out on cookies, and actually doing a little work on my online courses. As usual, there was way too much turkey broth, so I strained it an boiled it down – 2 pots boiling furiously on the stove while I was shut up in the sun room with my courses & the baby fruitcakes with their glaze setting. Everything was all steamy when I came out, and something like 10 quarts of broth was reduced to 2. Oh, and I think I made the dough for the ginger creams, too.

On Sunday I got up and went for a walk. I made cinnamon chip scones to use up the leftover whipped cream. They came out puffy and good. I made fried potatoes, and scrambled eggs with cottage cheese and Parmesan in them, and a whole pound of bacon. Al grabbed a few strips of bacon, and a few of the crispiest potatoes right out of the pan, and left for Chicago before sitting down to eat with us, but John and Megan and Mark and I ate about 11:00, and John got back in time for the Packer game, too.

The plus side of having people around is that I washed all the sheets, and towels and bath mats  – since I usually sleep upstairs with Mark, mostly only the cats were sleeping in my bed, so it was getting pretty cat-hairy and making me feel like a bad housewife, plus it still had summer blankets.

I did the Moravian Ginger Thins first, and they’re just not quite right this year. Too thick, and the edges aren’t sharp. Hmm. Then I baked the ginger creams, so they could cool to be frosted. And made linzer thumbprints – which were an absolute disaster last year, and quite nice this year. Don’t know why it took me so long to learn to use my own linzer dough recipe. Although I suffered terrible indecisiveness when packing them on Monday morning – to layer with wax paper or no. The voice in my head that usually knows best was saying the cookies would stick less to each other than the paper, but the inner eye was seeing crumbs from the cookies above marring the shiny pools of jam on the cookies below – and the eye won. We’ll see who was right when I unpack the carton in 10 days or so.

I made the almond cookies with chocolate stars glued on top – this recipe always makes an unbelievable amount – according to the recipe I should have had about 144 cookies and I had more like 244. But I like it when the cookie is not too much bigger than the chocolate.

I made the frosting for the ginger creams with just butter and lemon juice and zest and powdered sugar, but it didn’t seem like enough, so I threw in what was left of the glaze from the baby fruit cakes – powdered sugar, sherry and bourbon, and another glaze leftover from the Pfeffernusse – powdered sugar, butter, and cream – and somehow all three things melded to make a really tasty frosting. I put it on thick.

I stayed up until 12:30 frosting and cleaning up after myself. Today, Monday, is springerle and the plan was to make all the doughs for the slice & bakes – pistachio cranberry, windmill, chocolate world peace, and crystallized ginger – but I only did the ginger. Pics later.

moravian

Moravian ginger thins that are not quite right this year

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Almond chocolate stars

almondchocstarclose

Almond chocolate stars close up

almonchocstar2tray

Almond chocolate stars - 2 of 4 trays

linzerthumb

Linzer thumbprints

linzerthumb2

Linzer thumbprints

gingercream2

iced ginger creams

gingercream

Note icing shoveled on

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Black Friday Thanksgiving III

We’re doing Black Friday Thanksgiving again, for the third time in a row, so it’s officially a family tradition.

It puts us outta whack with the rest of the world a little, but it’s really nice (as Mark said when we were out walking yesterday) to have Thanksgiving as an empty day, for the cook especially – instead of trying to do dinner prep Wednesday when you probably had to work at least half a day, or travel, you can do it all on Thursday.  Case in point – I made 4 pies yesterday – and pickled carrots, and leek confit, and cubed up and toasted the bread for the stuffing, and one cookie kind, and finished the cookie shopping at Woodman’s. And came home a little in love with Woodman’s, actually. It was an interesting combination of shopping with the losers who had left it till Thanksgiving morning to shop, plus non-Thanksgiving celebrants, enjoying their day, and hyper-organized moms, like me, stocking up on whatever for after the holiday. The girl who bagged my groceries did a really good job – the way I would’ve done it myself, sensible organizations of things into the bags.The only thing they were sold out on was plastic containers, but I can go back tomorrow, and oh by the way get the bon bon cups I need for the baby fruitcakes.

4Thanksgivingpies

All four - looking good - see my caveats on the last two

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pumpkinbetter
appletartclose
appletartbutter
appletart2

apple tart with congealed butter and not qute brown enough

pumpkinpiepuddle

pumpkin pie with puddle

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Back at it

On Monday, I made the cinnamon-almond star cookies, that are gluten-free – Zimmetstern, and the peanut butter chocolate swirl brownies, Hootie Swirls. I tried out a new star cookie cutter, but I only made a few with it, since the points were too long and skinny, and kept getting plugged with dough. I also made two different pans of Hootie Swirls – a sheet and a deeper, 13 x 9 x 2 – and I think I over baked the sheet. Annoying, because there are twice as many from the sheet pan as the 13 x 9 x 2. You look at the pictures and decide.

Tuesday I went to a going away party at Graze, for a fellow REAP volunteer, who’s moving to the Twin Cities. When I got there, Tory Miller, our Madison star chef (and super nice guy) who owns the place was sitting in a booth eating with a friend. My first thought was, “man, that guy must be successful, if he can sit in his own restaurant”, but Terese pointed out that might be the only way he gets to eat. Especially since he just opened another place. but it does underscore what I’ve always thought about Tory – he must be a really great boss, because he trains his people so that his places run right even if he’s not at the stove.

Anyways, I didn’t get home until a little after 7:00, so my big visions for the night downsized. I made the Orangette fruit & nut balls, which still need to be glazed with chocolate (their “hats” Ms. Wizenberg calls it). I made the dough for the tiny Pfeffernüsse (Peppernuts), little spice cookies that I make with a glaze instead of tossed in powered sugar. [Prior sentence copied exactly from last year’s post on November 25th.] And I soaked the fruit for the fruitcake gems in booze, but I don’t want to bake them until tomorrow, because I don’t have enough powdered sugar to make their glaze – I’m planning to use most of what I’ve got for the Pfeffernusse glaze.  And the chex mix just came out of the oven.

Pfeffernüsse & glazed fruit balls added to slideshow.

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Cinnamon stars

hootie

Hootie Swirls

unglazedfruitnut

unglazed fruit & nut balls

Pfeffernusse3

Pfeffernusse, on baking sheet

fruitballs

glazed fruitballs, packed for storage

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