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Christmas cookies

Posted by Jeanne on January 3, 2010

Curt is a really excellent baker, and every year we make an enormous amount of Christmas cookies to give away.  I use the phrase “we” liberally here, because I did not do a damn thing this year, although I have in previous years.

I am a huge cookie slacker.

The list, with links to recipes:

Five-spice gingersnaps (We have done the incredibly impressive red-and-white-ornament frosting in the past.  Not so much this year – just some white circles and stars.)

Fig swirls (also apricot swirls, using the same recipe but substituting dried apricots for the figs, lemon for the orange, and ginger for the cinnamon.)

Cutting the dough and baking.

Chocolate hazelnut cookies

Cinnamon palmiers (these are Curt’s favorite cookies of all time, and have made an appearance the past four years.  I have never helped with these, as they are incredibly complicated and take far more patience than I possess.)

Peppermint marshmallows (Ok, this is a recipe for coconut marshmallows.  We added peppermint extract instead of the coconut, and dusted them with a combination of crushed peppermint candies and powdered sugar.)

Grasshopper squares (these are insanely good.  Very, very rich.)

Fennel butter cookies (we used fennel seeds saved from the garden to make these)

All the cookies together, pre-plating:

And the final plates:

Clockwise from the left – grasshopper squares, five-spice gingersnaps, chocolate hazelnut cookies, cinnamon palmiers, fig and apricot swirls, peppermint marshmallows, and fennel cookies in the center.

Lots and lots and lots of final plates.

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One Response to “Christmas cookies”

  1. […] cup finely chopped crystallized ginger (we had this left over from Christmas baking.  This stuff is a pain to chop, FYI.  It sticks to the knife and the cutting board and your hands […]

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