Happy 2009!

We all had a very, merry Christmas.
It was also very busy.
The Bozos are on vacation all week. We are spending it at home, playing with all our new toys.
I will be scarce here this week...I really don't see myself cooking a thing. But, I might.
Happy New Year to all! I will see you in 2009.

Holiday Gifts

Here are a few favorite gifts I received this holiday...

First, is the Nintendo DS game, Cooking Mama. It is super addictive! But, I won't have much time with it, since the Bozos like it as much as I do. Santa brought this in my stocking.

Second, is Barefoot Contessa's NEW cookbook! I just love her cooking...it's beyond words. It was actually a pre-holiday gift from my Pop. Thanks Pop! I can't wait to cook something from it.

I also received another great cookbook. This one is from Martha Stewart & it is a collection of all her cookie recipes from over the years. Many of which I use during the holidays. It's a paperback & has amazing color photos.
I received this from my MIL. Thanks Gammy!

Lastly, is a set of organic cotton flour sack dish towels with Parsley on them! Love them!
Thanks Sarah!

Christmas Cookies

Today we finally finished the last of our cookies! I made nearly 500 this year.
The whole process can be stressful at times. But, it's a family affair. The Bozos have fun helping. DH helped out with the package assembling & lots of dirty dishes....as well as all the taste testing!

Finding the right boxes proves to be a challenge year after year. The boxes have to be the right size & depth. Something that is not always easy to come by in a craft or baking supply store.
This year, I found mine here.
I have to give them a shout out, because I love them! They have boxes, and any gift packaging you could imagine. The quality is amazing...as well as the prices.

Throw in a description of the cookies, a gift label & a bow...ready to go!
Who wouldn't love to receive a gift like this?

Almond Shortbread Stars

This is my last cookie post for the Holiday season. It is also one of first ones I ever made, and still gets included year after year.
I found the recipe in the Martha Stewart Living magazine special issue, titled *Holiday Cookies*, published in 2001.
I have doubled the recipe here...it will make 9 dozen small star shaped cookies. (I make a lot of cookies!)
You can easily halve my proportions, if you need less.
You will need 4 sticks of softened unsalted butter.

Begin by pureeing 1 cup of whole blanched almonds,

in a food processor.

Add to a mixing bowl.

Along with 1 cup sugar.
Whisk to combine.

Measure 4 cups of flour & 1/2 teaspoon salt in a separate bowl & whisk. Set aside.

Put the butter into the bowl of a stand mixer fitted with the paddle attachment.

Beat until light & fluffy.
Pour in the sugar/almond mixture & beat until combined. Scrape down the sides as necessary.

Add 2 teaspoons of almond extract & beat again.
Add the flour/salt mixture,

& mix until incorporated.

Remove the bowl from the mixer and separate the dough into 2 balls.

Form them both into discs & refrigerate for at least 1 hour.

When ready to bake, preheat the oven to 325 degrees.
Remove the dough from the fridge & let it sit out to soften long enough to roll....about 15 minutes.
Roll the dough out to a 1/4" thickness.

Cut out the star shapes & place them on a parchment paper lined cookie sheet.
Bake for 15-20 minutes, or until the edge of the stars are just starting to turn golden.
Remove onto a cooling rack.

When cool enough to handle, toss the cookies in powdered sugar.
These cookies are very buttery & they will soak up lots of sugar. It may be necessary to toss them in sugar again before serving.
Enjoy!

Rum Balls

These are probably my most requested Christmas cookie (if you can call it a cookie). They are made with dark rum & have a very strong alcohol flavor. So, they are definitely not for kids!
I found the recipe in the December 2003 issue of Martha Stewart Living magazine. But, it can also be found on her website.
Rolling out all the balls can be quite time consuming. But, other than that, they are super easy.
This recipe makes about 4 dozen.
You will need a 12" x 17" rimmed baking sheet. This is pretty essential, as the amount of batter is based on this size pan. It is a standard size & should be easy to find.

Preheat the oven to 350 degrees.
Begin by preparing a basic brownie batter.
Measure 3/4 cup of flour & place in a small bowl. Set aside.

Add 3 large eggs to a large mixing bowl.

Along with 1 teaspoon vanilla, 1/2 cup light brown sugar, and 1/2 teaspoon salt.

Whisk well to combine. Set aside.

Bring a small saucepan of water to boil.

Next, you'll need 6 ounces of good quality chocolate. You can use semi-sweet, or dark chocolate...whichever you prefer.

Coarsely chop the chocolate,

and place in a heat proof bowl, that is big enough to fit over your saucepan. Add 1 1/2 sticks of unsalted butter to the chocolate.
Heat over the simmering pot of water, stirring occasionally,

until melted.

Slowly add the chocolate to the egg mixture,

whisking constantly, to avoid cooking the eggs.

Pour in the flour,

and stir to combine.

Prepare the baking sheet by spraying it with non-stick cooking spray.

Pour on the batter,

and spread out evenly.

Bake for about 12 minutes. Rotate the pan halfway through. I always know mine is done when it starts to rise up in the center. Not sure if that will happen in everyone's oven...but, when done, a toothpick should come out with some crumbs attached.
Cool completely on a rack.

When cool, crumble up the cake into small pieces & place in the bowl of an electric mixer fitted with a paddle attachment.

While mixer is running on low speed, slowly add a 1/4 cup of dark rum.

Beat until the dough begins to stick together.
Scoop out dough by the tablespoon & roll into a ball form. Roll the ball in coarse sanding sugar.

I like to use red or green sugar...or both.
The Rum Balls can be served chilled, or at room temperature. But, I like them best cold.
They will last for quite a few days in the fridge.

Rum Balls

Adapted from Martha Stewart: Cookies Makes 4 dozen Non-stick cooking spray 3/4 cups {1 1/2 sticks} unsalted butter, cut into pieces 6 ounces good quality semi-sweet, or bittersweet chocolate, chopped 3 large eggs 1/2 cup packed light brown sugar 1 teaspoon vanilla extract 1/2 teaspoon coarse salt 3/4 cups flour 3-6 tablespoons dark rum sanding sugar, for rolling Preheat the oven to 350 degrees. Combine the butter & chocolate in a bowl set over a saucepan of boiling water & melt, stirring occasionally. In a large mixing bowl, whisk the eggs, light brown sugar, vanilla & salt. Slowly whisk in the melted chocolate mixture. Fold in the flour, until just blended. Spray a 12" x 17" rimmed baking sheet with non-stick cooking spray & pour in the batter. Use a spatula to smooth it evenly. Bake for 10 minutes. Transfer the pan to a rack & cool. Break up the brownie pieces into the bowl of an electric mixer fitted with a paddle attachment. Beat on low until the brownie is completely broken up. Slowly add in the rum, a bit at a time & beat until the mixture forms into a ball. You will know it's the right texture if you can easily roll the dough & it holds its shape. Scoop out the dough by the tablespoon & roll into a ball. Toss in sanding sugar & chill until ready to serve. Click here for the printable recipe.

Hawaiian Wedding Cookies

I usually include Mexican Wedding Cookies in my Christmas baking repertoire. They are also known as Italian Wedding cookies, butterballs, or Russian Tea Cakes. The traditional recipe is made with almonds, or sometimes pecans, and vanilla.
This year, I decided to try a new spin on the classic. These have the exact same texture & buttery, shortbread taste. But, they are made with macadamia nuts, toasted coconut and lime. I found the recipe in Cuisine at Home magazine.
The recipe makes about 5 dozen cookies.

This recipe requires 2 sticks of softened, unsalted butter.
To prepare, begin by preheating the oven to 350 degrees. Pour 1 cup of sweetened, shredded coconut on a baking sheet & bake for 10-15 minutes,

or until golden brown on the edges.

While the coconut is toasting, finely mince the zest of 1 lime.

Then juice half of the lime into a small bowl and set aside.

Next, measure 2 cups of flour into a mixing bowl.

Measure 1 cup of macadamia nuts,

chop them,

and add to the flour.

Add the toasted coconut,

a 1/2 teaspoon of salt,

and mix. Set aside.

Next, sift a few cups of confectioners sugar into another mixing bowl.

Put the softened butter into the bowl of an electric mixer fitted with the paddle attachment.
A hand mixer can be used as well.

Measure 2/3 cup of the sifted sugar & add to the butter. Save any leftover sugar in the bowl for later.

Add the lime zest,

and beat until light & fluffy.

Add the lime juice & beat again, until combined.

Add the flour mixture and mix with a spoon,

until just combined.

Using a mini cookie scoop,

form the dough into small balls.
Place them about 2 inches apart on a parchment lined cookie sheet & bake for 18 minutes, or until the bottoms are golden brown.

Cool the cookies for 5 minutes, then toss in the reserved confectioners sugar. Place them onto a rack to continue cooling.

Once completely cool, toss them in the sugar once again.
Then eat, or serve!