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!
Lent inspires most of us to not only pause and reflect on our spiritual life but also time to choose a simpler and healthier lifestyle – away from the sugars and fats that infiltrate our daily life. Our Convent has been scaling back this lent and doing just this. It has made us more grateful for what we have and savor the more special moments.
One of our Sisters, who spent some time in Germany, is a big fan of homemade Muesli. I got inspired to take this idea into a bread. Since one of our most visited recipes is a gluten free oat bread, I thought readers might enjoy this hearty and beautiful muesli bread which is also gluten free! Packed with fiber, dried fruits and nuts, it’s so hearty that one slice will easily take care of your morning hunger pangs. If you are on a low fat, low sugar diet, this is the recipe for you. Blessed Lent!
Fruit and Nut Muesli Bread
- Preheat the oven to 350°F. Grease a 7-by-3-inch loaf pan with pam and dust with almond flour or lined with baking paper.
- In a large bowl, mix the almond butter and agave nectar with a handheld mixer until smooth, then blend in the eggs. In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda, and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined. Fold in the apricots, cranberries, pistachios, hazelnuts, sesame seeds, and sunflower seeds. Pour the batter into the loaf pan.
- Bake for 50 to 60 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.