Only ten days to go until Christmas! I am just getting started on my baking - it has been a difficult few weeks for our family, as the flu really wiped us out for a good while. I think we are all past the worst of it now, though, and I am starting to get back in the mood for holiday things. (At least as well as I can being serverely sleep deprived. Amy has surely taken the prize for my Baby Who Sleeps Less Than I Would Have Thought Humanly Possible. What an accomplishment.)
The first thing I baked was these cookies. It is a recipe my mom made every year when I was growing up. I figured it was time for me to carry on the torch, so I gave them a try this year - and found that they turned out just perfectly! I guess it's hard to go wrong when they contain that much butter...
These cookies absolutely melt in your mouth and have such a delicious flavour. They look pretty, too, and are perfect for gift giving in a festive tin.
This recipe is fairly small - it only made 18 cookies for me, so you might want to double it!
The Perfect Christmas Cookie
1 cup butter
1/2 cup brown sugar
2 egg yolks
1 tsp vanilla
2 cups flour
1 cup icing sugar
1/2 tsp almond extract
Cream butter and sugar. (Since I used my homemade brown sugar with the larger organic crystals, it didn't dissolve, but it worked just fine.) Add yolks and vanilla and mix well. Mix in flour with a wooden spoon - it will look a bit crumbly.
Squish and roll bits of dough in your hands to make small balls. Place them on an ungreased cookie sheet, press them down a little bit and indent the centre of each cookie with your thumb.
Bake at 350 degrees for 10 minutes. Cool.
Place one candied cherry on the top of each cookie. Make icing: mix together icing sugar, almond extract, and enough water to make of drizzling consistency. Drizzle over cookies. Try to not eat them all today.
What is everyone else baking lately? Please share!