Memories From The Oven

Mom made almond paste cookies for our Christmas gathering ever since I can remember. This recipe is over 40 years old, and we look forward to these cookies appearing on the Christmas tray each year. This is my most requested cookie amongst family, friends and neighbors. I buy the 2.5 pound container from our local Italian market. Pine nuts are pricey, so I either splurge or mix them with walnuts.

Almond Paste Cookies - Joyce Robinson (mom)

1/2 lb. almond paste (1 cup)

1 cup sugar

2 tbsp. flour

3 egg whites

1/3 cup powdered sugar

l lb. pine nuts (you can also use walnuts)

Mix almond paste, adding sugar slowly. Use fork or finger tips. Add egg whites, when well blended, add flour and powdered sugar which has been sifted. Roll a teaspoon of dough into a dish of nuts. Place on well-greased cookie sheet. I used parchment paper and then sprayed it with Pam. Remove while still warm with a spatula. If the batter is allowed to chill, it will be easier to handle. 

Bake 300 degrees for about 30 min. I take mine out when the edges start showing a golden brown. Don't overbake.

Just in the nick of time for my office Christmas party two years ago, I found this idea for Santa hats on a blog. We enjoyed these tasty treats so much that I'm going to make more for another holiday party. 

Check out this "sweet" blog here. Santa Hats

Here is the list of supplies you will need:

1 box brownie mix (I made mine from scratch)

24 small strawberries (hulled and cleaned)

2 cups white chocolate chips 

Mini muffin pan

Piping bag and tip 

 Preheat oven to 350 and grease your mini muffin pan.

Prepare brownie mix according to instructions on box, and fill your muffin tins 3/4 of the way. (You will have extra batter)

Bake for 20 minutes, or until cake tester comes out clean. Once brownies are cool, place strawberries upside down onto brownie bites. Melt white chocolate chips in a double boiler and transfer into a piping bag. Pipe a ring around the base and a small dot on top. Work quickly since the white chocolate tends to dry fast and may clog the tip.  

Powdered Sugar Cookies (Polvorones Sevillanos) are my son's favorite Christmas cookies. When he was taking Spanish in high school, he volunteered me to make cookies and still remembers that. Although he can't remember the teacher's name....lol. The cookies are typical Spanish cookies and are of Arab origin. The recipe also stated that just about every country in the Western world has some version of a sugar cookie. Sevilla is famous for its cookies, but they are also found throughout Spain. The Spanish sometimes serve these cookies in the afternoon to guests accompanied by a glass of anisette liqueur. 

1/2 pound sweet butter at room temperature

1 egg yolk

1 tablespoon powdered sugar

1 tablespoon brandy or cognac

2 cups of flour

1/2 teaspoon cinnamon

2 cups powdered sugar sifted for dusting.

Cream the butter with electric beater until light colored and fluffy. In a small cup, mix together the egg yolk and the tablespoon of powdered sugar. Stir in the brandy. Beat this mixture into the butter.

Sift the flour with the cinnamon. Gradually incorporate the flour with a spatula or a wooden spoon into the butter mixture. The dough should be slightly sticky. With flowered hands shape the dough into ovals, about 2 inches long and 1/2 inch high.

Place on and ungreased cookie sheet. Bake at 300°F for about 30 minutes. The cookies should not brown. Cool slightly 2 to 3 minutes.

Sift the powdered sugar onto a sheet of waxed paper. Roll the warm cookies carefully in the sugar, coating them lightly on all sides. Cool the cookies completely, then dust with more powdered sugar. To serve, you may place the cookies in miniature paper cupcake liners. 

I am also sharing my very favorite granola from the Mirror Lake Inn. I was thrilled that the inn would give me the recipe. We just booked our February vacation there!

Mirror Lake Inn, Lake Placid - Granola

Mix in large bowl:

2 c. Oats

1 c. Whole Wheat Flour

1 c. Whole Bran Cereal (Special K or Bran Flakes)

1 c. Coconut

1/2 c. Nuts (any kind)

Melt until hot and bubbly:

8 oz. Butter

1 c. Honey

Add to Butter-Honey Mixture:

1/2 tsp. Vanilla

Combine all ingredients. Bake at 350 degrees on a 12" x 9" cookie sheet for 20 - 30 minutes.

For Fine Granola - break apart while still warm.

For Larger Granola - break apart when cool.(This is my favorite way to eat it...I look for the big clumps with lots of nuts)

I'm trying to do one more post before Christmas. Thank you for your sweet comments and friendship over the year. Wishing you much love and laughter as you prepare for your holiday celebration. 

I hope your holiday is fabulous in every way! May all the magic and beauty of the season fill your home and heart with much happiness.

xoxo
Debbie