Sunday, December 26, 2010

A Tin filled with Joy!



There are SO many things to love about Christmas. It is a wonderful time of the year…everything from decorating trees and houses, to lots of shopping, to wrapping and unwrapping presents, to laughing and EATING lots, to relaxing and simply enjoying, to family time and of course baking. The pre-christmas phase is almost as exciting as actual Christmas Eve and morning.

Grandma's Christmas Cookies

Chocolate Macaroons

Coconut Macaroons


It is a tradition at Christmas time in our home, as in many other homes, to always have a filled up cookie tin on the table. My grandmother would always have this tin in a separate room in her house but my brothers and I knew exactly where she kept it so we would not hesitate to sneak in and pinch one of two whenever we felt like it. Hers were simply the best. Buttery heaven!


Vanilla Kipferln

I started baking Christmas cookies for Christmas last year and have decided that I will do this every year. A few different batches so that the tin is always colourful and filled with joy. On this years Christmas Cookie Menu were French chocolate macaroons, coconut macaroons, snickerdoodles, vanilla kipferln and of course my grandmother’s traditional German Christmas cookies (my favorite). Next year I will make sure to post my Christmas cookie blogpost a week before Christmas so that you can try out some recipes before the Christmas season has passed but then again, we can always stretch out the Christmas season for a little bit longer. We are still in 2010 so slip on a cute apron and get ready to play with some dough!

Merry Christmas everyone!




You can simply click on the cookie names above for the links to the respective recipes. For my grandmothers Cookie recipe, allow yourself a few hours at least. You use 8 egg yolks (room temperature), 500gr flour, 250gr of white sugar and 250gr of butter (at room temperature and cut into cubes). Mix the ingredients in a bowl to form a dough. Cover with cling-wrap and refrigerate for at least one hour.  Preheat the oven to 180C. Roll out the dough and use your favorite cookie cutter forms to punch out shapes. Place these on a cookie sheet lines with baking paper. If you wish, glaze each cookie with a premixed egg-yolk and milk (half/half) mixture and bake for 20-25 min or until golden. These cookies are best made a few days before as they taste better 3 or 4 days after they are made, if stored in an airtight container. Merry Christmas!


2 comments:

[mary] said...

I got to taste some of the cookies from the cookie tin, and they were GOOOOOOD!

Baked In Love said...

Thanks Mary :) I think I'll have to make some butter cookies mid-year as I wont be able to wait all the way to Christmas again! :)

 
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