Tonight, our Convent was humming with Christmas cheer as we readied our home for Christmas. Some wrapped presents to send to families, other Sisters spent time catching up with old friends as they penned their lovely cards. In the kitchen, we turned on Bing Crosby and poured over old fashioned family recipes as we pondered which cookies we would make this year. The royal icing was prepared and crispy butter cookies were being decorated with sprinkles covering every surface. I remembered a cookie that I hadn’t baked in years and a favorite to be sure. In fact, you won’t find this anywhere else on the internet, at least I couldn’t. Cut from an old magazine, pressed onto an index card and covered in plastic, this shows how treasured this recipe is. Sometimes baking can restore wonderful memories of times past and other times it just puts a smile on your face, honey in your belly and much joy for the adventures ahead. I love Christmas. The beauty, the magic and most of all the precious gift that is awaiting us in the form of a little baby on Christmas morning.
May the season of light be yours this year. Blessed Christmas!
- To make the filling: In a small saucepan, combine the apricots, sugar and water and simmer for 15-18 min. or until the liquid is reduced by half and add the rum or brandy. Let the mixture cool slightly and in a food processor or blender, puree it.
- Make the shortbread cookie dough. In a bowl, whisk together the flour, baking powder and salt. In a separate standing mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla and the egg, beating the mixture until it is well combined. Slowly, add the flour mixture in stages and mix until just combined, but don't over mix or your shortbread will be tough.
- Form the dough into a log, wrap well in plastic wrap and chill for 1 hr. Divide the log into 4 pieces.
- Working with one piece of dough at a time, place the dough in plastic wrap and roll into an 8 inch long rope - place on a parchment covered sheet pan and make a canal down the center with your finger so the log becomes a 8 x 2" rectangle with a channel in the middle.
- Spread the apricot puree in the canals.
- Bake the cookie sticks in a 350 degree oven for 18-20 min. until the edges are slightly golden.
- Transfer to a rack and let them cool.
- In a small bowl, whisk together the glaze ingredients and add just enough water to make a thick but pour-able icing - you want it to be on the thick side.
- If desired, transfer the glaze to a squeeze bottle or piping bag and drizzle the icing over the cookies.
- Cut the rectangles diagonally into 1" strips.
- The cookies will keep in the freezer or in an airtight container for 1 week.
Merry Christmas from our home to yours!
This is a guest blog from one of our Swedish Sisters
This year, it was possible to make these Swedish pepparkakor cookies a little earlier than usual. It makes me happy, and helps me remember for a moment where I came from, and that God is in charge of all the little things in our lives. It is my great-grandmother’s recipe from Tidaholm, Sweden. I don’t know why it is that cookies have become a tradition around the season of Christmas in particular, except for the fact of celebrating the most important birthday of all!! But these little cookies, for me, have always been a part of that celebration, with their trinity of spices that scent the kitchen when baked . . cinnamon, cloves and ginger. Not to mention, the smiles that come to people’s faces every single time!
- Mix in order given and roll out very thin. You will need more flour as you roll them. Use a pastry cloth and a covered rolling pin.
- Cut into shapes, sprinkle with toppings if desired, and bake at 350 degrees for 4 min (time varies with thickness of dough). Makes up to 12 doz. cookies.
Wishing you a blessed New Year from our home to yours!
The Gourmet Nuns
As a youngster I loved the story of the spoiled young prince who traveled far and wide in search of the best tasting food in the world. Coming upon a woodchopper in the forest who assured him he could give him that food, he agreed to spend the day working with him. At the close of the day the woodchopper handed the prince a chunk of coarse crusty bread which the tired, famished prince eagerly consumed. Beaming with satisfaction he loudly proclaimed, “At last, I have found the best food in the world!
On the morning of the 9th day of Christmas, without any effort or searching abroad for it, I found the best cookie in the world! It was a scrumptious little chocolate peanut butter creation on a little plate on my desk with an attached note signed, “from a Christmas angel”… I felt just like the spoiled young prince.
Chocolate Peanut Butter Ball Cookies
- Heat oven to 350 degrees Fahrenheit. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky.
- Scoop the dough onto an ungreased cookie sheet, making about 24 cookies.
- Smooth the edges of each to form a round cookie.
- In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined.
- Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.
- Bake for the cookie dough 12 minutes, keeping an eye out to make sure the cookies doesn't overcook or undercook.
- As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie.
- The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
- Melt the chocolate chips in a microwavable bowl for 45 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted.
- Spoon about 1/2 a tablespoon of melted chocolate on top of each cookie so it covers the peanut butter ball.
- Let the chocolate set. Store in an airtight container.
I think most people will agree that an essential ingredient to the
recipe for an “old fashioned Merry Christmas” (or even a contemporary
one) is the baking of homemade cookies. Old favorites are always a
must and adding new ones is also fun, as are cookie swaps where each
person brings their favorites and samples everyone else’s. If you
haven’t done this in a while, you might want to consider it for this
This buttery almond cherry cookie recipe is one I came by in such
manner, and it has remained as a “keeper” ever since. These “cheery”
little creations are great to have on hand for unexpected holiday
guests, or scheduled ones. They can make an attractive gift as well.
However you use them, you will never have too many, so make plenty of
them when you do.
- Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Cool 10 minutes.
- In food processor, process almonds until finely chopped; set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy.
- Add egg and almond extract. On medium speed, beat until smooth.
- On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
- Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
- Heat oven to 375°F. Cut dough into 1/8- to 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 7 to 9 minutes or until edges start to turn golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.