Life, appraisal and teaching-wise, is quiet. No one wants to worry about this during the holidays...except for the person who's gifting a special piece, and wants to make sure it's protected before it's sent off. I've even done a last-minute appraisal on Christmas eve afternoon,
Our oven has been acting up for weeks -- and the Brick, after tearing it apart this afternoon, announced it needed a new circuit board. (Yes, that translates out as 'expensive.') I am getting used to its quirks, though -- like the need to set temps 25 degrees higher than I normally use. (Son #1 figured this one out.) I can make do. In fact, I made the Brick promise that he could easily put the stove back together now, so I have it for the Fish Dishes. [Update: he fixed the circuit board! I baked the Sachertorte tonight, and it worked perfectly. The Brick is incredible.]
We still have a bunch of work to do before Sunday night (and the Seven Fish Dishes), not to mention singing for three services in the morning. Stuff is Everywhere. However, most of the presents are wrapped, plans are reasonably complete...and I feel pretty serene about it all.
The secret: forgive yourself and your family for not being perfect -- and do the best you can. The hard part: this will be Daughter #1's boyfriend's first visit to the house. I want to impress D. with my brilliant cooking skills and effortless elegance...but it just isn't going to happen. At least he'll know that my hard work ain't been in vain.
How can you help but think about cookies this time of the month? The Mama's wonderful sugar cookies are a pleasant memory. I don't have time to roll out more cookie shapes, but I will bake up two delicious quickies.
First up is Hogmany Shortbread, a crispy, rich cookie that literally takes minutes to push into a pan. Other names for this buttery cookie include 'parliments' (or 'parlies') and 'petticoat tails.' It's traditional for a Scottish New Year, as well as Christmas.
SHORTBREAD
3 1/2 cups flour
1 cup powdered (confectioners) sugar
1 cup regular sugar
2 cups butter
Heat your oven to 350 degrees. Soften or melt the butter, then mix in flour and sugars to make a soft dough. (For even better results, chill dough for at least 30 min., up to several hours.) Pat out onto ungreased pan in a circle, or spread out into a 9" x 9" or 9" x 13" pan or sheet. Sprinkle with sugar. Bake 20-30 min., until barely brown. Let cool, then cut into squares or fingers. Store in a covered container; makes about 3 dozen cookies.
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| Shortbread fingers, from Wikipedia |
Next up is a cookie that looks like a snowball, and is just as easy to form. This recipe comes from Reader's Digest, but is almost word for word like the Mama's version. I've also heard it called Mexican wedding cakes, or its crystalline namesake.
RUSSIAN TEA CAKES
1 cup butter
1/2 cup powdered sugar (plus about 1 cup more for frosting)
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped nuts (walnuts or pecans taste best)
Heat your oven to 400 degrees. Soften or melt the butter, then mix in the other ingredients. (Add additional flour if the dough seems too mushy or soft.) Form balls, using your hands. (Tip: wet them, or rub lightly with butter, to keep things from sticking.) Bake on an ungreased pan for 10 minutes, until firm and lightly touched with brown. While the balls are still warm, roll in powdered sugar. Makes approx. 4 dozen.
These cookies are both particularly good with hot drinks, an interesting book...and a snowy afternoon spent cozily by the glowing lights of the Christmas tree.
If you'd like to try more cookies:
Moneysaving Mom's Angel Face Cookies are a tasty cross between a sugar cookie and a snickerdoodle.
Hundred Dollars A Month has 25 different cookie recipes to try.
Betty Crocker's site has 24 days' worth of cookie recipes.
Oh my.
(This post also ran on the Christmas Treats blog. Look for this year's version of the Seven Fish Dishes here.)
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