Many years ago when our kids were youngsters, I did a lot of baking at Christmas time.
I would start on December 1st and continue baking until the 23rd. My plan was to bake a batch of cookies every day and then freeze them.
All our relatives would receive a plate of cookies for the holidays. They all enjoyed the goodies and I think they actually looked forward to receiving them.
Our son confessed that he would sneak into the freezer and take a few of his favorites out to eat secretly.
Our oldest daughter has taken over now and bakes as much as she can. This year, I feel like baking and plan on taking a few of my favorite cook books out to use.
I’ll be posting some favorite recipes and hope that some of you will try them out.
It’s still a little early for baking but I’m getting myself ready for sugar cookies, chocolate chip cookies, Mexican wedding cookies, chocolate dipped peanut butter cookies, chocolate crinkles, gingerbread cookies…………..
I have been feeling very nostalgic for my mom’s cooking and baking lately. It might be because of my age that I long for those “good ole days”.
She would bake delicious cookies never having to use a recipe. One cookie that I loved was her Anise cookies which I have not eaten since I was a child.
I searched for a recipe that I thought my mom would use, something simple, but tasty.
Most of the recipes I found asked for rum or brandy…….no that would not do. We never had fancy liquor in our house, nor would my parents be able to afford to purchase liquor just to use in a recipe.
Luckily, I found a simple recipe on http://www.cooks.com.
1 c. butter (softened) 1/2 tsp. cinnamon
1/2 c.sugar 1/2 c. powdered sugar
1 tsp. vanilla
2 1/2 c. flour
1 1/2 tsp. anise seed
And to make it my own I added about 1/2 tsp. of orange zest.
With mixer beat butter, sugar and vanilla until smooth. Beat in flour, anise seed, and orange zest. Refrigerate 60 minutes. Roll flat and cut with cookie cutter. Bake on ungreased cookie sheet 8-10 minutes at 400 degrees. Cool and then roll in cinnamon and powdered sugar after baking.
♥Love this recipe. The cookies were more of a shortbread type cookie and very good.
I truly don’t remember what my mom’s cookies tasted like, I just know that I loved them.
By the way my hubby , my oldest grandson, and my oldest daughter gave me a 5 star rating on the cookies. My son-in-law, Aaron gave me a 4.7 rating…. hmmm.
Wanting to make something from my Mexican culture for Easter, I looked for a recipe for polvorones, which is one of my favorite Mexican cookies.
As I searched for a perfect recipe, I came upon one from the Pillsbury site that called for their refrigerated cookie dough.
I should have known better, but was tempted by the recipe because it said “very easy”.
Yes, this recipe was so easy and the cookies came out very pretty, but they don’t taste like polvorones.
I gave the taste a rating of 2.5 , only because they taste like sugar cookies, not like polvorones. I gave the appearance of the cookie itself, a 4 out of 5, because they do look very pretty.
Learning that easy is not always better, I will keep looking for for an authentic recipe.
If you are interested in making a very easy cookie that looks pretty, here is the recipe.
They would be perfect for tea or coffee.♥♥♥♥
Preheat oven to 350.
1 roll Pillsbury refrigerator cookie dough
1/2 cup all purpose flour
1/2 cup powdered sugar or 2 tbsp colored sugar.
Break up cookie dough. Stir in or knead in flour until well blended. ( I added 1/4 tsp vanilla just to make it my own.)
Shape dough by rounded tbsp. into balls; roll balls in powdered sugar.
On ungreased cookie sheet, place balls 2 inches apart.
Press bottom of drinking glass on each ball until about 1/4 inch thick.
Bake 9-11 minutes or until light golden brown. Immediately sprinkle with powdered sugar or colored sugar if you prefer. Cool 1 minute then remove from cookie sheet to cooling rack.