This years treats were a success, despite being sick during my vacation. Each bag typically had sugar cookies, linzer cookies, kringlias, Pfeffernuesse (german cookie), peanut butter dog treats, almond biscotti, white citrus truffles, and cherry hot chocolate mix.
Linzer cookies and Kringlas
Regular and whole wheat sugar cookies
Cherry hot chocolate mix
Citrus white chocolate truffles
This was our first Christmas with the new living room. It turned out spectacular!
Whole wheat sugar cookies from Cooking light holiday recipes special edition , While I did not care for these cookies, many of my family members love them. I did end up making a batch of my regular sugar cookies so I could decorate with royal icing. I loved using all of my reindeer cookie cutters.
Zesty citrus white truffles from “truffles” by Dede Wilson These turned out phenomenal, despite having to work quickly as the centers did not harden up as much as we would have liked.
The Almond biscotti from my cookie book turned out better than last year. I decided to try the new recipe which does not call for corn meal as in Annie’s eats. They turned out more soft than last years. I think I will keep making this recipe for the years to come.
We made two worldly bites from the cookie book: Pfeffernuesse (German cookie) it is a spicy bite sized cookie with brown sugar, spices, and molasses; and Norwegian Kringla which reminds me a of a short bread cookie.
This time I will feature the Norwegian Kringla cookie recipe
Norwegian Kringla pg 322 from worldly bites in the cookie book
prep 40, bake 8 min , oven 350 degrees , makes about 48 cookies
3 3/4 C AP flour
2 t baking powder
1/2 t baking soda
1/2 t salt
3 egg yolks, lightly beaten
1 1/4 C sugar
1/2 C milk
1/4 C dairy sour cream
1 T butter melted
1/4 t anise extract or 1/2 t vanilla
1 egg white (optional )
1 T water (optional)
1: Pre heat oven 350 F, lightly grease cook sheet, In a medium bowl stir together flour baking powder, baking soda, and salt; set aside
2: In a large bowl stir together egg yolks, sugar, milk, sour cream, butter and extract until combined. Using wooden spoon, stir in flour mixture until combined ( will be stiff and sticky)
3: on a well floured surface droop 1 rounded T of dough and roll into 5″ long rope. On prepared cookie sheet shape rope into a ring, crossing it over itself about 1 ” from ends. Repeat with remaining dough, place rings 2″ apart. If desired make an egg wash with egg white and water. Brush over rings and sprinkle with raw sugar.
4: Bake 8″ or until light golden, transfer to cooling rack and let cool.
In crafting news: I spun up, dyed and crocheted the merino wool into the “Little Reds Infinity scarf” from “crochet ever after”, this has taken me six months to complete however it was a great learning experience.
I have also taken the plunge and am slowly starting to learn how to knit, I do not think I will ever be very good at knitting however at least I can at least say I tried.