Delightful Deserts

Delightful Deserts

Cookie Wonderland 8 cookie recipes inside: Including:

• Cookie Bars • Sugar cookies • Ginger bread

Christmas Edition

Contents

04 Feature:

Incuding 3 cookie recipes: Sugar cookies,

Mexican wedding cakes,

Peanut butter blossoms

17 Short on time: 18

Christmas Cookie Bars

History of Christmas cookies: Gingerbread Cookies

20

Cookie Tips: Oatmeal Cookies

22

Chistmas Movies to Bake to: Shortbread Cookies

25

What do Santas Reindeer eat?

Santas Favorite Cookies

How to make the Perfect Christmas Cookies ‘Tis the time of year when amateur and professional bakers alike strut their culinary skills for the holiday party. But not even the simplest recipe or glossiest magazine photo spread can prevent an epic cookie fail. Even pre-packaged cookie boxes like the one below can drive home cooks batty.

That overwhelming frustration of following a recipe so closely, only to open the oven door and discover one big cookie that looks like its been run over by a steam roller, is universal. As is that unfortunate first bite that brings consternation over the two hours wasted producing a treat with a closer resemblance to cardboard than ginger.

Here are some tips to help avoid these common cookie conundrums in the future.

1) Butter vs. Margarine As food policy expert, gardener and author Joan Dye Gussow once said, “As for butter versus margarine, I trust cows more than I trust chemists.” When it comes to cookies, using butter or margarine is about personal preference. Butter is the all-natural way to go and many bakers claim it is the best option as it also has a little more flavor. But then there are also those who have been using margarine in the same cookie recipe for the past 50 years and swear by it.

Whether you love or hate margarine you can thank Emperor Napoleon III ,who offered a prize to anyone who could create a cheap butter substitute that was easily accessible.

Whether you are team butter or team margarine, just make sure you are using it correctly.

And if you are debating, Wally Amos, the man behind the original Famous Amos says to always go with butter. If you drop a stick of butter and an open container of margarine from the stairwell, the most that will happen to the butter is get a dent but the margarine will splat across the floor like a melon. The textures are different. If using margarine, make sure it is at least 80 percent vegetable oil or 100 calories per tablespoon. The fatter the better! If the margarine is under 80 percent then it has a high water content and will cause the cookies to spread and stick to the pan.

The temperature of whatever butter product you decide on makes a big impact on your final product. “Butter is like the concrete you use to pour the foundation of a building,” structural engineer turned baker Anita Chu told the New York Times. “So it’s very important to get it right: the temperature, the texture, the aeration.” Professionals say the most common mistake home bakers make when it comes to baking is how the butter is handled. Be sure to thoroughly follow the recipe directions.

The secret to perfect softened or room temperature butter is waiting, which is probably the most frustrating part of making cookies. The best way to get a stick of butter to the right temperature is to put it on the counter and leave it out for 30-60 minutes. If it is not soft enough, it will be clumpy and not mix completely in the batter. Once it is easily spreadable then it is ready. Do not microwave the butter to quicken the process, even if it is only for a few seconds. By microwaving, it is melting the butter and melted butter will cause the cookies to be flat. And if it melts completely, then it should not be used and cannot be re-chilled.

2) Flour Sift or not to sift? Originally, the purpose of sifting was to get rid of lumps, impurities from the milling process and insects. Today, the latter two aren’t big worries, but it is still a good idea to loosen up the flour when baking. When the flour has been sitting in the pantry shelf for days, weeks or, to be honest, months, the flour flattens. If you stick a measuring cup straight into the bag and/or pack the flour into the cup, you will most likely add just a little too much flour to the batter. If your cookies are a little dry, this might be why. A quick way to loosen the flour is to mix it with a spoon before measuring, then level it off with the back of a knife. Do not shake or hit the side of the measuring cup to level, for this will cause the flour to re-settle.

Bleached or unbleached all-purpose flour? Flour needs to age before it is ready for use. At the beginning of the 20th century, bleaching was used to quicken the aging process from months to weeks. During bleaching, the protein content of the flour is lowered, but not significantly enough to make a dramatic difference. Using one over the other is a much-debated topic amongst home bakers. Cindy Mushet, professional baker, teaching pastry chef and author of The Art and Soul of Baking recommends to always use unbleached flour because it is not highly processed, better for the environment and tastes better because of it. Overall, bleached and unbleached flour are interchangeable in a recipe to an extent and like butter and margarine, it is about personal preference.

But, whether bleached or unbleached, all-purpose flour is not interchangeable with other flour types such as cake, self rising or whole wheat.

When storing flour, be aware of the expiration date. The date is an estimate for the shelf life of an unopened bag of flour. Once opened, flour should be stored in a sealed container in a cool and dark area, a pantry shelf is fine. All-purpose flour lasts about 8 months. The life of flour can be extended if put in the fridge or freezer; this is especially so for whole grain flours. But if you bake just once a year, don’t bother with that trick and splurge for a new bag of flour that hasn’t lost its flavor.

Mexican wedding cakes DIRECTIONS Cream together butter and powdered sugar until light and fluffy; stir in vanilla.

Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

Chill dough if it seems too soft.

Form dough into 1 1/4” balls and place onto parchment-lined or ungreased baking sheets.

Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

NOTE: Forming dough into 1” balls will increase yield to 48 cookies.

INGREDIENTS UNITS: US

1 ⁄3 to taste powdered sugar (for rolling baked cookies in)

1 ⁄3 cup butter, softened Ready In: 45mins Ingredients: 7 1 ⁄4 cup powdered sugar Yields:1 dozen Serves: 11 1 ⁄3 teaspoon vanilla 3⁄4 cup sifted flour 1 ⁄8 teaspoon salt 1 ⁄4 cup chopped walnuts or 1/4 cup pecans

3) Are the cookies a little too brown on the bottom?

If the cookies are coming out burnt or overdone on the bottom then it is most likely your cookie sheet that is the problem. The best sheet for baking is light colored, shiny, without sides and made from heavy-gauge aluminum. Baking pans with sides do not allow the cookies along the edge to spread evenly and make it difficult to pick up the cookies. Though dark non-stick baking pans are popular and many recipes say to use a nonstick pan, they cause the cookies to cook unevenly, leaving burnt or overdone bottoms. Also, the nonstick covering prevents the cookies from spreading and may result in thicker, less crispy cookies. The color also affects the cooking of the cookies. The dark color absorbs more energy from the oven and can lead to uneven baking with overdone bottoms and crispy edges. If all you have is a nonstick dark pan a quick fix is to turn the pan over and use the flat bottom. Then line the pan with aluminum foil or parchment paper.

4) Chill out If a recipe says to put the dough in the refrigerator, then be sure to follow the rules. Chilling is especially important for making sliced and shaped cookies. By chilling, the dough becomes more malleable for rolling and evenly slicing. If you do not want to wait the whole time for the dough to chill in the fridge or are in somewhat of a rush, you can put the dough in the freezer.

About 20 minutes in the freezer equals about 1 hour in the refrigerator. If using margarine, you need to put the dough in the freezer to get the right structure for molding.

5) Icing When it comes to icing, tasting good should outweigh looking good. When you see those beautiful pieces intricately painted cookie art and say “Hey! I can do that,” think twice before setting off on your next great baking expedition. Not that it’s not possible, just that if it looks incredible, it may be inedible. Most cookie glaze recipes that accompany a lot of sugar cookie recipes consist of confectioners sugar, milk, vanilla extract and sometimes corn syrup. The natural consistency of these all mixed together is transparent and not that thick canvas of colors that appear on those magazine pages. Most likely, the magazine’s food artists threw in an unconscionable amount of sugar, a bitter amount of food coloring, and even some inedible toxic ingredients to get that perfect picture. But how do we get the closest to them?

If you want the picture perfect cookie icing, then look for a royal icing recipe. It is a thick pasty consistency that will harden once dried. It is made with meringue powder or egg whites with a lot of powdered sugar. It is extremely sweet and not the most delicious option but will get you that picture perfect consistency. To get the smooth look, you want to pipe and flood the icing.

If using more of a glaze and want a smooth finish on the cookies, a trick is to dip the top of the cookie in the icing instead of spreading with an icing spatula or butter knife. To get a richer color, use icing or gel coloring instead of food coloring. It is much more concentrated and a little of this goes a long way. But, even though it is strong, only put a little at a time and test as you go. You may make the brightest blue icing anyone has ever seen, but it may not taste too good.

Congrats! You’ve created the perfect cookie, but when moving that cookie either 5 inches to

Christmas sugar cookies DIRECTIONS Cookie dough: In a medium bowl, whisk together the flour, baking powder, and salt. Using a stand mixer or hand mixer, beat together the softened butter and sugar until creamy. Mix in the egg and vanilla, followed by the whipping cream.

With the mixer on low speed, mix in the flour mixture just until no more dry streaks of flour remain.

Roll out and chill: Divide the dough two. Roll each half out between two sheets of parchment paper. (The parchment makes this sticky dough easier to roll out and the dough also chills more quickly.)

Transfer the sheets of cookie dough, still sandwiched between parchment, to the fridge. (Place on baking sheets if neeDed so you can balance the sheets on top of other items in your fridge.)

Chill for at least one hour or up to overnight. rolling out cookie dough between parchment paper Heat the oven to 400°F Cut out the cookie shapes: Peel off the top layer of parchment from one of the sheets of cookie dough. Use cookie cutters to cut out the cookie shapes. If the dough gets too soft, chill it in the refrigerator for 5 to 10 minutes before continuing.

Dough for Christmas sugar cookies is rolled on a counter with shapes cut out.

Bake: Transfer the cookies to a parchment or silpat-lined cookie sheet. Bake 5-8 minutes at 400°F. Remove the cookies from the oven as soon as you see them turning color at the base of the cookie.

Let cool completely. Repeat with remaining batches of cookies. You can also gather the scraps, roll them out again, and cut more cookies. Christmas cookies cut into shapes and set on a parchment lined baking sheet.

Make the icing: In a stand mixer or with a hand mixer, beat together Crisco or butter, powdered sugar, milk, and vanilla extract until smooth.

If your icing is too thick to spread evenly, add tiny amounts of milk and thoroughly mix until the icing is the consistency you prefer. Separate into different bowls, add food coloring to achieve various colors. Individual bowls of red, green, and white sugar cookie icing.

INGREDIENTS

For the icing:

For the cookies:

1/3 cup Crisco (trans fat free), or a 1/3 cup softened butter

3 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter, softened to room temp 1 cup sugar 1 large egg, slightly beaten 3 tablespoons whipping cream 1 teaspoon vanilla extract (can substitute almond extract)

1 pound powdered sugar About 1/4 cup milk 1 teaspoon vanilla extract

Cookie Decorations: Sprinkles or jimmies Sugar Pearls Decorating Pens

6) Transporting the cooling rack or 500 miles to grandmother’s house, there is so much that can go wrong.

Here are a few ways to help prevent your gingerbread men from losing his limbs.

When transferring to and from the tray, use a flat cookie or pancake spatula. Gently get beneath the cookie and transfer one-by-one to the cooling rack. If you lined your pan with parchment paper, then this part is very easy. The more careful you are, the more likely nothing will go wrong. Make sure the cookies are fully cooled before piling whether that is on a plate for the little ones or in a tin for the in-laws. If the cookies have not cooled and are piled on top of each other, you may get one big mountain of soggy cookies.

For transporting out of the house, pack the cookies in a really tight container once cooled and all icing has dried. Wax paper will become your best friend when it comes to keeping cookies together. Align the container with wax paper and place a cushion of the paper at the bottom and also at the top once filled. Also, wrap the cookies in more wax paper either by row or in groups or . If packing multiple types of cookies, make sure to put the heaviest ones at the bottom.

Directions: It may seem obvious but following directions precisely is very important in

Peanut Butter Blossoms DIRECTIONS Step 1: Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, ½ cup granulated sugar and light brown sugar.

Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.

Step 2: Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)

Step 3: Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes.

Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes.

Remove from oven, cool completely and store in an airtight container.

INGREDIENTS 5 dozen cookies 1¾ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt 4 ounces (1 stick) butter, at room temperature ½ cup smooth peanut butter (or other creamy nut butter) ½cup granulated sugar, plus more for rolling

½cup light brown sugar 1 large egg 1 tablespoon milk, half-and-half, oat milk or nut milk 1 teaspoon vanilla extract Nonstick spray or vegetable oil for cookie sheet (optional) 5dozen (one 11-ounce package) Hershey’s Kisses, foil removed

7) Other Quick Tips baking. It is not a cliché that baking is a science and cooking is an art. In cooking, if you add a little nutmeg instead of cayenne pepper you may have found the greatest new recipe. But if you add baking powder instead of baking soda to a cookie recipe you will get a disaster.

Cooking space: Let the cookies breathe. Cookies need their space while baking. Do not try to get as many cookies as possible on the tray. About one tablespoon of cookie dough should have at least 2 inches of breathing room.

Size: If the cookie type requires to simply scoop the dough onto the cookie sheet, then make sure all of your cookie dough balls are the same size. If not, you may end up with some burnt and undone cookies. An easy tool for measuring and placing the dough is a cookie scoop, which looks exactly like a mini ice cream scooper. If not, a measuring tablespoon or regular tablespoon will do. Just make sure you are scooping out the same amount.

Overbaking: To prevent the cookies from being overdone, set the timer to a minute or two less than what the recipe says.

Baking is all about trial and error. Without the fails, the kitchen would be extremely boring.

For a few laughs and to restore your faith in baking, check out these cookie fails. Do you have any funny cookie mishaps?

If You Are Short on Time Bar cookies are Lin’s secret weapon when it comes to holiday baking. “Cookies can be time-consuming because you do them in batches,” he said. They seem quicker than making a pie or cake, but “multiply 10 minutes times four batches” of cookies, and the time in the kitchen adds up.

Bar cookies, on the other hand, are “a one and done thing” not requiring constant monitoring. Lin likes to include a simple fudge brownie recipe in his holiday dessert lineup, made with a one-bowl batter that results

in the perfect shiny brownie top.

Traditional Scottish shortbread bars are another bar cookie that yields incredible results from a simple recipe. Made with only flour, butter, sugar and salt (and vanilla extract, if you like) and with no need for cookie cutters or other special equipment, they’re one of the simplest classic holiday treats.

30 minute Christmas cookie bars Christmas bar cookies are the best way to celebrate the holidays! Warm, gooey, and delicious, they feature a soft, brownie-like texture and are bursting with chocolate chips, bright and festive holiday sprinkles, and chocolatey candy.

Ingredients 1/2 cup unsalted butter, melted 1/2 cup packed light brown sugar 1 cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup semi-sweet chocolate chips 1/2 cup red and green M&M’s candy 1/4 cup Christmas jimmies additional Christmas sprinkles for sprinkling over the baked cookie bars, if desired

Directions

How to Make Christmas Cookie Bars STEP ONE: Preheat the oven to 350 F. Brush an 8x8-inch square baking pan with a bit of the melted butter and line the pan with parchment paper, leaving a 2-inch overhang on two sides.

STEP TWO: In a large bowl, whisk the remaining butter and

sugars until smooth. Whisk in the egg and vanilla until fully incorporated.

STEP THREE: Add the flour and salt to the wet ingredients and mix just until moistened.

Do not over-mix.

STEP FOUR: Fold in 1 cup of chocolate chips, 1 cup of the M&M’s, and jimmies.

STEP FIVE: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Sprinkle the top with the remaining M&M’s.

STEP SIX: Bake for 20 minutes or until the top is a golden brown color and a toothpick inserted into the center comes out clean.

STEP SEVEN: Set the pan on a wire rack and sprinkle the top of the bars with additional sprinkles, as desired. Cool completely. Christmas bar cookies are a holiday classic that can easily be dressed up to take your Christmas feast to the next level.

History of Christmas cookies Each December, cooks around the country take to their kitchens to bake cookies galore. Whether you prefer gingerbread men, crisp springerle or crunchy biscotti, chances are you’ll enjoy some fresh baked Christmas cookies this holiday season. Like many Christmas traditions, the origin of this delicious custom lies ages ago, in solstice rituals conducted long before Christmas became the huge commercial holiday it is today.

Winter solstice festivals have been held for eons, across the world.

From Norway to West Africa, Ireland to India, groups of people gathered to celebrate the changing of the seasons.

Celebrations revolved around food; after all, you had to feast before the famine of the winter.

Solstice often meant the arrival of the first frost, so animals could be killed and kept safely to eat through the winter, and fermented beverages like beer and wine that had been brewed in the spring were finally ready to drink. As any modern host knows, a hearty roast and a stiff

drink need just one thing to complete the party: dessert.

By the Middle Ages, the Christmas holiday had overtaken solstice rituals throughout much of present-day Europe.

However, the old feast traditions remained. And while the roast and drink recipes were probably quite similar to what earlier Europeans had enjoyed, the pastry world was experiencing some amazing changes. Spices like nutmeg, cinnamon and black pepper were just starting to be widely used, and dried exotic fruits like citron, apricots and dates added sweetness and texture to the dessert tray.

These items, along with ingredients like sugar, lard and butter, would have been prized as expensive delicacies by medieval cooks. Only on the most important holiday could families afford treats like these, which led to a baking bonanza to prepare for Christmas. And unlike pies or cakes, cookies could be easily shared and given to friends and neighbors. Our modern Christmas cookies date back to these medieval

gifts.

Though cookies have come a long way since medieval times, some things haven’t changed.

Many Christmas cookies are still heavily spiced.

We think of “traditional” Christmas flavors like cinnamon, nutmeg and ginger, and those are exactly the same spices medieval cooks would have used in their cookies ages ago.

Gingerbread is a classic Christmas cookie, and yet it’s also a cookie that would have tasted strikingly similar back in the Middle Ages. Ginger, cinnamon, nutmeg and mace combine to make a snappy, spicy taste, just like they would have back then.

And gingerbread uses molasses as a sweetener, something that medieval cooks would appreciate as refined sugar was so expensive. These cooks would not have made gingerbread men, however. The first person to try that was

none other than Queen Elizabeth I of England, who had the cookie molded into the shapes of her favorite courtiers.

“Gingerbread is a classic Christmas cookie” Directions Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.

Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.

Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Ingredients being beaten and added to mixer until well mixed.

Press dough into a thick, flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Dough pressed into a thick, flat disk and put into the refrigerator overnight.

Preheat the oven to 350 degrees F (175 degrees C).

Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread men shapes with a 5-inch cookie cutter. Place gingerbread men 1 inch apart on ungreased baking sheets.

Gingerbread cookies cut and placed on baking sheet.

Bake in the preheated oven until edges of cookies are set and just begin to brown, 8 to 10 minutes. Cool on baking sheets for 1 to 2 minutes, then remove to wire racks to cool completely. gingerbread people cookies cooling on a wire rack with bowls of frosting nearby for decorating.

Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days. overhead view of Gingerbread Men Cookies Prep Time: 20 mins Cook Time: 10 mins Additional Time: 4 hrs Total Time: 4 hrs 30 mins Servings: 24 Yield: 2 dozen cookies Make the dough and refrigerate for at least four hours.

Roll out the chilled cookie dough on a floured surface.

Use a cookie cutter to cut into gingerbread men shapes.

Bake until the edges are set.

Let cool, then decorate however you like.

Ingredients 3 cups all-purpose flour, plus more for rolling 2 teaspoons McCormick® Ginger, Ground 1 teaspoon McCormick® Cinnamon, Ground 1 teaspoon baking soda ¼ teaspoon McCormick® Nutmeg, Ground ¼ teaspoon salt ¾ cup butter, softened ¾ cup firmly packed brown sugar ½ cup molasses 1 egg 1 teaspoon McCormick® Pure Vanilla Extract

How long can you store Christmas cookies?

The general wisdom is that Christmas cookies last about a week. Here’s how to keep Christmas cookies fresh: Store them in a sealed airtight container, with waxed paper separating each layer. Try to keep chocolate ones separate from other types such as cut-out cookies. Homemade cookies have no preservatives (yay), though that means they won’t last forever … but is that usually a problem?

These will likely go fast!

Cookie Tips

How to freeze cookies for Christmas Some cookies freeze well, though it can be hard to keep decorated cookies from getting dinged or smudged. But those without additional adornment on top, like the stamped shortbread cookies below, can be frozen for up to a month. To freeze Christmas cookies, layer them in an airtight container with waxed paper or parchment paper between them.

There is another option, too: Many of the cookie recipes in this story have dough that can be frozen up to three weeks in advance. Then simply thaw, slice, or shape, and bake!

You’ll have freshly baked cookies before you can say, “Kris Kringle.”

How do I ship cookies?

The key to avoiding breakage en route is to not give the cookies much space to jostle inside the box. Waxed or parchment paper in between layers also helps minimize shifting and bumping, and plenty of padding generally means most cookies will arrive intact … and even any broken bits still taste good!

1: Preheat the oven to 350˚F. 2: In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy. Beat in the vanilla.

Add the eggs, one at a time, beating after each addition and scraping the bowl as needed .

3: In a medium bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Mix in the oats until just combined.

4: Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12 to 13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!

5: After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.

Tip: Add 1/2 cup finely chopped nuts to the flour mixture if you’d like a nutty flavor and crunch.

Ingredients YIELDS: 24 serving(s) PREP TIME: 10 mins COOK TIME: 15 mins TOTAL TIME: 25 min 1 c. salted butter, softened 2 c. packed dark brown sugar 2 tsp. vanilla extract 2 eggs 1 3/4 c. all-purpose flour 1 tsp. salt 1/2 tsp. baking soda 3 c. old-fashioned oats

Oatmeal Cookies

Ingredients

Christmas Movies to Bake to You’ve stocked up on chocolate chips, flour, and a fresh new rolling pin. That stack of baking pans is pre-cleaned and sitting neatly, and all the recipes are hung on the fridge with care. That’s right, it’s nearly time for holiday baking goodness! There’s only one thing missing: Something to entertain you and put you in even more of a festive mood!

Sure, you could throw on that same old Dolly Parton-and-Kenny Rogers Christmas album (by the way, that’s a must at some point), but why not liven things up with something different? For your baking entertainment pleasure, here are our picks for Christmas movies that you can put on in the background and bake away to!

Elf

Spaghetti with maple syrup and chocolate sauce. Fights with imposter Santas and perfume taste tests (passion fruit spray is a lie). The “I’m singing in a store, and I’m singing” song. Who can forget the countless number of side-splitting moments in this beloved holiday classic?

Will Ferrell portraying a human named Buddy, adopted

by Santa and led to believe he’s an elf, who then ventures into New York to find his biological dad, is about as zany of a story as it sounds. Add Zooey Deschanel’s beautiful singing voice and some heartwarming moments and just a sprinkling of Peter Dinklage wailing on Buddy the elf in an Empire State Building boardroom – and you have comedic gold as well as a holiday favourite.

Recommended Pastry Pairing: Gingerbread men.

Rudolph the Red-Nosed Reindeer

You know this one. We all do. It’s the stop-motion puppetry masterpiece that has captured hearts and imaginations since its debut way back in 1964. Return to Christmastown and relive the struggles amidst the great blizzard that threatened the holidays, save for the heroic efforts of an elf destined to be a dentist and a reindeer with a glowing red beacon of a nose. From silver and gold to the island of misfit toys and battles with the Abominable – or bumble, depending on who you’re talking to – this is one Christmas classic that deserves to be kept on repeat.

Also, just try to forget such timeless tunes as “There’s Always Tomorrow,” “Silver and Gold” and “We Are Santa’s Elves.”

Feeling teary-eyed from the nostalgia? So are we!

Santa Claus is Comin’ to Town!

Okay, just one more ultra-nostalgic mention, and we’ll put the Kleenex away. Many folks double Santa Claus is Comin’ to Town up with Rudolph the Red-Nosed Reindeer because of how similar they feel in style, and that’s because they’re filmed in the same way by the same production company! Follow the story of Kris Kringle, Jessica the schoolteacher, Hopper the honking penguin, and a whole cast of colourful characters including Mr. Warlock – er, Winter. The music is even more iconic, the plot is enthralling, and you’re sure to smile at least a dozen times while this beloved story unfolds.

Recommended Pastry Pairing: Rudolph the Red-Nosed Reindeer Cupcakes

Recommended Pastry Pairing: Shortbread Cookies

Santa Claus is Comin’ to Town!

Shortbread Cookies PREP TIME 10 minutes COOK TIME 30 minutes SERVINGS 16 Squares Ingredients 1 cup unsalted butter, softened ½ cup granulated sugar ½ teaspoon almond extract ½ teaspoon salt 2 cups all-purpose flour ¼ cup Christmas sprinkles

Directions

Preheat oven to 325 F. In the bowl of a stand mixer, combine the butter and sugar. Beat on high until light and fluffy, about 2 to 3 minutes.

Stir in the almond extract and salt.

Add ½ of the flour, and mix until just combined.

Add the remaining flour and sprinkles, and mix until the dough just holds together.

Pat the dough into a 9x9-inch pan. Prick the dough with a fork all over, making a pattern, if you’d like.

Bake for 30 to 35 minutes, or until golden brown on the edges.

Cool completely, then remove from the pan, and cut into squares.

What do Santas Reindeer eat?

Later tonight Mrs. Claus will be in North Pole Chat to discuss two things – cookies for santa and what to feed the reindeer on Christmas Eve

I can tell you that most people always remember the cookies for Santa. But reindeer food is nearly forgotten about until the last minute. Of course, everyone wants to remember the raindeer but when it comes to feeding them you need to be a bit more careful. It is more about what NOT to give them than anything else.

Reindeer are athletes.

Flying Santa around the world is an athletic event. They require special food to remian active and to not get sick. Reindeer have delicate digestive systems – tummies that are upset easily by eating the wrong kinds of things – so you want to be mindful of what you leave out for them.

Believe it or not, the most simple and desired food that reindeer want is water. Water is so important for them and they really appreciate being able to drink

water while Santa is in the house.

Many times, Santa has to go get them water when he is at the house.

So when you leave out water for the reindeer you are not only helping the reindeer you are also helping Santa.

Some people, trying to be helpful, like to leave out sweet things for the reindeer like extra cookies or especially candy canes. After all, it is Christmas and the reindeer deserve a treat too, right?

Well, sweets like that are not treats for reindeer. Those things will upset their tummies.

If you want to give the reindeer anything, think of these kinds of thinga as treats for reindeer:

•

• • • • • •

Cheerios or other unsweetened cereal that contains either wheat or oats Carrots Bananas (they LOVE them) Popcorn (Unsalted) Rolled oats Strawberries (or any kind of available berries) Almonds or wal-

• • •

nuts (Unshelled) Sunflower seeds Asparagus Celery

Please do not use any of the common recipes for mixes you see on the interne. Adding Sprinkles or other forms of processed sugar is NOT good for the reindeer and it upsets their tummies.

While some vegetables are good and even appreciated, please avoid onions of any kind and radishes

Cookies for Santa

Santas favorite cookie recipes

Ingredents

1/2 cup unsalted butter softened 3/4 cup brown sugar packed 1 teaspoon vanilla extract 1 large egg 1 3.4 ounces box Instant Vanilla Pudding Mix (not sugar free) 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups all purpose flour 1/4 cup red and green sprinkles or any colors 3/4 cup Christmas M&Ms or any color of M&M

PREP TIME 20 minutes minutes COOK TIME 10 minutes minutes CHILL TIME 30 minutes minutes TOTAL TIME 30 minutes minutes YIELD 24 cookies SERVING SIZE 1 cookie Instructions Note: This dough requires chilling.

Cream butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix in egg and vanilla until smooth.

Add pudding mix, baking soda, and salt. Mix until combined. Mix in flour, then stir in sprinkles and M&Ms. Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered with parchment or a silpat baking mat.

There’s no need to space them out, you’re going to chill them. Cover and chill for at least 30 minutes.

Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place chilled cookie dough balls 2” apart on cookie sheet. Bake 9-11 minutes or until the edges just start to turn brown. Cool 5 minutes on cookie sheet before transferring to a rack to cool completely. Store in an airtight container for up to 4 days or freeze for up to one month.

Citation Barber, Casey. “Let Your Inner Cookie Monster out in December.” CNN, December 10, 2022. https://www. cnn.com/2022/12/10/health/holiday-cookies-december-wellness/index.html#:~:text=If%20you%20are%20 short%20on,in%20the%20kitchen%20adds%20up.

BUTLER, STEPHANIE. “The Medieval History of the Christmas Cookie.” History.com, December 8, 2022. https://www.history.com/news/christmas-cookies-history-medieval-tradition.

Davis, Tory  L. “Christmas Cookie Spectacular: A Sweet and Sparkly Guide - Yummly.” Yummly, November 14, 2023. https://www.yummly.com/dish/386971/christmas-cookie-guide.

DRUMMOND, REE. “Brown Sugar Oatmeal Cookies - the Pioneer Woman.” The Pioneer Woman, August 17, 2023. https://www.thepioneerwoman.com/food-cooking/recipes/a11399/brown-sugar-oatmeal-cookies/.

Ernest, Elf. “What to Feed the Reindeer on Christmas Eve.” Santa Update, December 14, 2020. https://santaupdate.com/2020/12/14/what-to-feed-the-reindeer/.

Esposito, Shaylyn. “Stop Ruining Your Christmas Cookies! Follow These Tips to Better Baking.” Smithsonian.com, December 16, 2013. https://www.smithsonianmag.com/arts-culture/stop-ruining-your-christmascookies-follow-these-tips-to-better-baking-180949282/. inkline_admin. “Put These Christmas Movies On.” Accora Village, March 22, 2023. https://accoravillage. com/blog/baking-this-holiday-season-put-these-christmas-movies-on-in-the-background/.

Kern, Dorothy. “Santa’s Favorite Cookies.” Crazy for Crust, May 20, 2020. https://www.crazyforcrust.com/ santas-favorite-cookies/.

The New York Times. “Peanut Butter Blossoms.” The New York Times, December 16, 2009. https://cooking. nytimes.com/recipes/1012939-peanut-butter-blossoms.

Recipes, Debs. “Recipes.” Recipe - Food.com, March 29, 2006. https://www.food.com/recipe/traditional-mexican-wedding-cookies-162213?scale=1.

Shungu, Kate. “Easy Christmas Shortbread Cookies Recipe.” Tasting Table, January 10, 2022. https://www. tastingtable.com/706494/easy-christmas-shortbread-cookies-recipe/.

Spice, McCormick. “Best Gingerbread Men Cookies.” Allrecipes, November 14, 2023. https://www.allrecipes.com/recipe/230238/gingerbread-men-cookies/.

Stephanie Keeping, Layne Kangas. “Christmas Cookie Bars.” Spaceships and Laser Beams, October 24, 2023. https://spaceshipsandlaserbeams.com/christmas-cookie-bars/.

Stephens, Steve-Anna. “These Are the Sugar Cookies Santa Loves Most.” Simply Recipes, November 15, 2023. https://www.simplyrecipes.com/recipes/sugar_cookies/.

Delightful Deserts

Sweetheart Sweets 8 deserts recipes for your sweetheart inside: Including:

• Heart-Shaped Cookies • Dark Chocolate Cake • Rich Lava Cake

Valentines day Edition