The Christmas cookies’ box always smells so GOOD! And I’m sure it is full of magic too. Inside the box I find perfectly preserved sugar’s smell and sweet memories.
Sweet Christmas Memories
I admit it. During the Christmas season always I dream spending some days baking cookies and watching old movies. Like The Little Lord and all about Shirley Temple. I think of myself lazy lying down on the sofa, well covered and taking in all the comfort of the Christmas tree and the Nativity scene.
If I ever had time for the movie marathon…. every year I resolve to do it, but there is always something going on that doesn’t let me do it. I’m always busy until late into the night: baking cookies of course!
Oh boys! The different aromas of vanilla, dried fruit, cinnamon and chocolate fill the house and have more than the power to make me happy. It’s like the Proust’s madeleine. I really go back to be the same little girl who proclaimed Christmas poems and loved Christmas markets (above all in Salzburg in Austria).
Well, this is a special moment of my life. My little baby toddles back and forth and I thought the best thing to do in these days, is to respect my Christmas cookies ritual. In the end, Christmas holiday means -above all- family, love, home. The best gift everyone can ask for.
Christmas Cookies Recipes: Which to Choose?
Pastry-making is my true love. For sure my recipes are well tested by my family.
I love to bake desserts and cookies but I always prefer to choose suitable-for-all recipes. That doesn’t mean easy-to-make but not complicated either. For instance, the absolutely classic Italian Christmas cakes are panettone and pandoro. Hardly ever you will be able to make very good version of those at home. So I prefer buying an artisanal product.
During the Festive season, make your old family recipes and introduce new (but already tested!) recipes from our food blog. This is what matters. Simple and good food for the happiness of the whole family (and of the cook).
Today I baked not only one, but three different kind of cookies. I start baking these at the beginning of the Holidays season and keep baking till the end.
Perfect for breakfast, tea time or after-dinner. With the right box, they can be a gift for cookie lovers. Whip up homemade treats guaranteed to WOW everybody this Christmas!
Christmas Cookies Recipes
about 500 g cookies
300 g flour
200 g butter
100 g whole almonds with skin
70 g white sugar
Grind almonds with 1 sugar tbsp. Set aside.
Soften butter at room temperature.
Preheat the oven to 160°C.
Cover baking tray with parchment paper.
Knead butter, sugar, chopped almonds and flour.
Place the dough in a bowl, cover with plastic wrap and put into the fridge for 1 hour.
After this time, take little dough pieces and make little breadsticks, about 5-7 cm, then give them horseshoe shape.
Bake for about 10-15 minutes.
Yet warm but not hot, put cookies to the powdered sugar and cover well.
Pay attention, they are so crumbly!
Leave to cool and conserve in a metal box until 60 days.
about 30 cookies
175 g soft flour
175 g dark chocolate
150 g white sugar
100 g eggs (about 2)
55 g butter
8 g cake yeast
a bit of vanilla bourbon
a pinch of salt
white and powdered sugar
Melt chocolate over a bain-marie with butter.
In the same time, in a bowl whip eggs, white, vanilla bourbon, salt and white sugar with a whisk.
Add chocolate, stir, then add soft flour mixed with yeast.
Cover the bowl with plastic wrap and put in the fridge for 1 night.
Preheat the oven to 180°C.
Prepare an abundant mix of white and powdered sugar and set aside.
Cover a baking tray with parchment paper.
Spoon the dough with a teaspoon, shape little balls with your fingers and put them onto the sugar’s mix.
Bake about for 10-15 minutes until cookie’s top looks like cracked and touching them are lightly soft.
about 20/25 wafers
100 g powdered sugar
60 g melted butter
60 g sliced almonds
30 g flour
organic orange or lemon fresh juice
In a bowl, mix powdered sugar, flour, melted butter and fresh juice. Stir and add sliced almond, stir again.
Put the bowl in the fridge for about 1 hour or all night.
Preheat the oven to 180°C.
Cover the baking tray with parchment paper.
Spoon the dough on the baking tray using a teaspoon. Leave a good distance between one to the other
Bake for about 8-10 mins.
Remove from the oven and turn out to cool on a rolling pin to take the shape.
Preserve onto a metal box for about 30 days.