This recipe is adapted to gluten free from a family friend from long ago. (nice alliteration) Thank you Laurie Foss!
When you say Christmas, these are the first cookies that come to mind for my family.
Enter the clowns, I mean ingredients.
Start by dumping your butter into your stand mixer, and try to turn it on, not realising that you have to plug it in before it actually will go...
As you can see, plugging in the power works wonders. Use the paddle attachment and soften the butter, until well, soft!
Measure out your white and brown sugar in a pretty bowl and marvel in the simple beauty of contrast.
Cry a little as you dump it into the butter, but remember, this will taste amazing.
Mix some more, somewhere around medium speed, until the butter is lighter in colour, fluffy and delectable in taste. Quality check as needed ;)
Somewhere between adding the sugar and tossing in the dry ingredients, crack and egg into a small bowl, measure a cap full of vanilla, and add both to the mixer. No picture available because I was an airhead at the time.
While the butter and sugar and becoming a happy trio, dump the dry ingredients into a sifter, and sift until they become a little mountain of white powder.
Slowly add the dry ingredients to the wet until they come together like cookie dough.
Now add the candied peel and chopped nuts.
Slowly mix until it looks all pretty. If it seems a tad bit dry, add a spoonful of water until it just comes together.
Grab a large piece of wax or parchment paper. Long enough to make a 1 1/2 ft cookie log.
Proceed to dump the dough onto the wax paper, and slowly smoosh into a log-like shape (kinda like making sushi with cookie dough!)
Tie off the ends, and place in the freezer or fridge for an hour or two to chill. Have a glass of wine while you wait, or if you're a neat freak, do the dishes.
Preheat your oven to 375 F (unless your oven is colder than Antartica, in which case it will be 400 F)
Line a large cookie sheet or two with parchment paper.
Slice the cookie log into 1/4 inch or less thickness slices and daintily place them on the parchment.
Feel free to eat the ends or tidbits that fall off. All in the name of quality assurance, of course.
Bake for 6-8 minutes until lightly golden.
Let cool on the pan for what feels like eleven-ty million minutes (or 2) and transfer to a cooling rack.
Rinse and repeat with remaining dough.
Try not to eat them by handfuls. Enjoy!
When you say Christmas, these are the first cookies that come to mind for my family.
Enter the clowns, I mean ingredients.
- 2/3 c butter (softened if you can remember ahead of time)
- 1/2 c each white and brown sugar (used coconut palm sugar here, works great)
- 1 large egg
- 1/2 tsp each vanilla,baking soda and baking powder
- 2 1/2 c flour (I use Pamela's, this works best, and is not a paid advertisement for them)
- 1/2 tsp salt
- 1c candied fruit (can also use a mix of glacee mix, citron peel, candied orange peel, you get the picture)
- 1/2 c walnuts,chopped (or pecans, I love me some pecans)
Start by dumping your butter into your stand mixer, and try to turn it on, not realising that you have to plug it in before it actually will go...
As you can see, plugging in the power works wonders. Use the paddle attachment and soften the butter, until well, soft!
Measure out your white and brown sugar in a pretty bowl and marvel in the simple beauty of contrast.
Somewhere between adding the sugar and tossing in the dry ingredients, crack and egg into a small bowl, measure a cap full of vanilla, and add both to the mixer. No picture available because I was an airhead at the time.
While the butter and sugar and becoming a happy trio, dump the dry ingredients into a sifter, and sift until they become a little mountain of white powder.
Slowly add the dry ingredients to the wet until they come together like cookie dough.
Now add the candied peel and chopped nuts.
Slowly mix until it looks all pretty. If it seems a tad bit dry, add a spoonful of water until it just comes together.
Grab a large piece of wax or parchment paper. Long enough to make a 1 1/2 ft cookie log.
Proceed to dump the dough onto the wax paper, and slowly smoosh into a log-like shape (kinda like making sushi with cookie dough!)
Tie off the ends, and place in the freezer or fridge for an hour or two to chill. Have a glass of wine while you wait, or if you're a neat freak, do the dishes.
Preheat your oven to 375 F (unless your oven is colder than Antartica, in which case it will be 400 F)
Line a large cookie sheet or two with parchment paper.
Slice the cookie log into 1/4 inch or less thickness slices and daintily place them on the parchment.
Bake for 6-8 minutes until lightly golden.
Let cool on the pan for what feels like eleven-ty million minutes (or 2) and transfer to a cooling rack.
Rinse and repeat with remaining dough.
Try not to eat them by handfuls. Enjoy!
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