'Tis the cookie season

Daily Gratitude

I'm shining today because I'm grateful for:

• What an amazing birthday! This year I was blessed with a wonderful convergence of family and friends. While they thought to honor me on my special day with gifts and cake, their love for me and one another was the gift. My little condo was jam packed with laughs, hugs, and special words of blessing. The afterglow remains.
• Peace while waiting. Last week I interviewed for a pretty awesome job. In the past, the wondering and fingernail biting killed me. This time, I feel calm and am resting in the fact that I did my best. And, that's that!
• Did a little sewing on Grandma's machine. Damn, I love this Bernina!

Cookies!!!

Well, it's started. I know that many have all of their holiday sweets baked and packed in tins. This year I've postponed the cooking-making on purpose! Having all of my family here it would have been just too tempting to pull it all out and let them dive in. Nope, it's just better making fewer and keeping them for Santa.

The baking began with Grinch Chocolate and Mint Cookies. We have this recipe on Mermaids of the Lake as Mint Chocolate Chip Cookies. Mine are just a little different because I make them an ugly green Grinch-ish color.

Once cooled, I immediately bagged them and stashed them in the freezer. They are just too tempting! 

Grinch Chocolate and Mint Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
6 to 8 drops green food color
2 large eggs
1 cup semisweet chocolate chunks or chips
1 cup creme de menthe baking chips

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and chips. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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From the vault comes the old-time family tradition of Russian Teacakes. Mom handed down the cookbook, as well as the love for these buttery, powdery, melt-in-your-mouth Christmas favorites.

Russian Teacakes

1 cup soft butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cup flour
1/4 teaspoon salt
3/4 cup finely chopped nuts

Mix butter, powered sugar, and vanilla. Stir in flour, salt, and nuts. Chill dough. Heat over to 400 degrees. Roll into 1-inch balls. Place on ungreased baking sheet. Bake 10 to 12 minutes until set, but not brown. While still warm, roll in powdered sugar. Cool. Roll in sugar again.

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A relatively new classic in the family cookie line-up is the Double-Chocolate Crinkle. The cookbook has been in my collection since college, so it's not all that new!

Double-Chocolate Crinkles

4 ounces unsweetened chocolate
1/2 cup butter
2 cups sugar
2 teaspoon vanilla extract
4 eggs
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 (6 oz) package chocolate chips
1 cup powdered sugar

Melt chocolate and butter together in the top of a double boiler over hot, but not boiling water. Stir in sugar. Place mixture in a medium blow; cool. Beat until blended. Add vanilla. Beat in eggs one at a time, mixing well after each addition. Stir in flour, baking powder, and salt. Stir in chocolate chips. Refrigerate dough several hours or overnight. To bake cookies, preheat oven to 375 degrees. Lightly grease baking sheets; set aside. Break off small pieces of chilled dough and form into 1-inch balls. Place powdered sugar in a shallow bowl. Roll cookies in sugar, covering them completely. Place cookies 2 inches apart on baking sheets. Bake 10 minutes. Cookies will be very soft, but will become firm as they cool. Immediately place on racks to cool.

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There's more to come... just not tonight!