Christmas Cookies

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
holiday season.

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.

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Christmas Cookies
SERVINGS
60
CHANGE SERVING SIZE
COOK TIME
7-9minutes
PREP TIME
1hour
READY IN
3.15 hours

Ingredients

Instructions

  1. 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.
  2. In food processor, process almonds until finely chopped; set aside.
  3. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until smooth and creamy.
  4. Add egg and almond extract. On medium speed, beat until smooth.
  5. On low speed, beat in flour, baking powder, and salt until dough forms. Stir in cherries and chopped almonds.
  6. Form dough into 2 (8-inch) logs. Wrap in plastic wrap or waxed paper. Refrigerate at least 2 hours.
  7. 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.

Quinoa Salad with Pears, Bacon and Baby Spinach

I have been exploring “superfoods” for a while now, wanting to incorporate some healthier eating habits into our Convent diet. We live a very active life-style within our Benedictine motto: Ora et Labora (Pray and Work). My task is to make sure we are all eating well and taking care of our bodies (since we are called to be temples of the Holy Spirit).

In my research, I learned about the wonderful nutty grain-like seed quinoa. Quinoa is native to Bolivia and a relative of swiss chard, spinach and beets. We usually think of quinoa as a grain, but it is actually the seed of a plant. It’s also a complete protein, which means it provides all nine essential amino acids necessary for good health, hence the name “essential.” Your body can’t produce these nutrients itself, so you have to get them frequently through food. Quinoa’s slow-releasing carbohydrates help to maintain blood sugar levels. It can be eaten on its own as a side dish, with a bit of butter or oil, salt and pepper, or other seasonings. Quinoa also makes a great breakfast dish mixed with dried fruit, cinnamon, milk, and maple syrup or honey. A healthy substitute for rice, it also makes a tasty pilaf.

I found and adapted this flavorful and surprising salad side dish recipe for the Sisters and everyone loved it. Last weekend we served it to our Oblates who were here on retreat, and promised that we’d share it with all of you. Enjoy!

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Quinoa Salad with Pears, Bacon and Baby Spinach
SERVINGS
4-6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
30mins
READY IN
2 hrs

Ingredients

Instructions

  1. Prepare the quinoa according to the package directions. 1 cup dry quinoa should yield over 4 cups of cooked quinoa. Cool quinoa.
  2. In a large bowl add the cooled quinoa, diced pears, green onions, spinach and bell pepper. Reserve the crumbled bacon and toasted almonds for later.
  3. For the dressing: Combine all of the dressing ingredients in a small bowl and pour over quinoa mixture. Toss gently. You might not want to use all of the dressing depending on how wet you want your salad so add a little at a time. Add salt and pepper to taste.
  4. Chill in the refrigerator for at least an hour before serving so that the flavors can meld.
  5. Mix the crumbled bacon and toasted almonds into the salad just before serving, reserving a bit to garnish the top as well.

Note: To toast almonds, brown them for a couple of minutes in a skillet over medium high heat. To roast them, bake them in the oven for 8-10 minutes at 350 degrees. When you smell them, they are done!