I am no baker. Shoot -- I had never even made Christmas cookies before. And all of the Christmas cookies I knew of contained fancy frosting. Unfortunately, frosting and I rarely get along.
But I had signed up for it, so I had to do it. I reached up into my cupboard, pulled down good ol' Better Homes and Gardens, and flipped through the pages. I finally found one that sounded both do-able and delicious (and only required ingredients that I had or knew where I could find them). Peppermint Spritz.
However, I had no idea what that actually was. Thank goodness for Google, which can be a handy tool in times like that, and Crate & Barrel, who so kindly stocks all of your baking needs. After a quick internet search, a little shopping trip, and careful direction reading, I was set. It was time to put my nose to the grindstone and make some Christmas cookies.
You know what? I can now say I am a Christmas cookie maker. And according to at least two of my recipients, they were delicious. Score!
Another good thing about this was, of course, coming home and have packages on my doorstep. I have received two of them so far, one from Kansas and another from Illinois. Actually, the second was from the same little town my mother/grandmother/grandfather/great-grandparents/etc. grew up in! What are the odds? That brought smile to my face.
Thank you, Erin at Naturally Ella for your scrumptious, healthy-yet-tasty cookies. (Click either picture to be taken to the respective recipes.)
And Carly at CarlyKlock, my husband ate almost all the cookies, but the two I got to try were delicious as well.
Looking forward to having a third package dropped on my door soon :)
- 1 1/2 cups butter, softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 egg
- 1 teaspoon peppermint extract
- 3 1/2 cups all-purpose flour
1. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg and peppermint extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
2. Force unchilled dough through a cookie press onto an ungreased cookie sheet. If desired, sprinkle cookies with colored sugar. Bake for 8 to 10 minutes or until edges are firm but not brown. Transfer to a wire rack and let cool.
3. Makes about 84 cookies.