Gee, less than a week until Christmas. This has been my busiest Christmas season ever and I can’t believe there is only 1 week left. (sigh) I love this time of year and this year, it is going by way too quickly.
We have begun taping for my DVD that will be coming out this spring! I’m SO excited for this…I have always wanted to do this project and now was the time. I would love to tell you more, but I think I will keep you all in suspense! 🙂
Meanwhile, I will share one of my favorite Christmas cookie recipes with you. They are similiar to Wedding Cake cookies but once baked, I like to dip them in butter and then roll them in a mixture of powdered sugar and hazelnut creamer. The “crust” made by the butter, powdered creamer and sugar make these cookies absolutely heavenly! I can hear some of you thinking “dip them in butter” ?! I know, but during Christmas, its fun to indulge, right?
This year I decided to wrap up my scale and throw it under the Christmas tree. Out of sight, out of mind. Then on Christmas morning, when I unwrap this special gift to myself, I can say “Oh, you shouldn’t have……really. ” It’ll be my reminder that the diet starts on New Year’s Day! Wouldn’t it be great if a person could wrap up all those unwanted holiday pounds and just return them somewhere?
I hope you all enjoy this last week before Christmas. Safe travels to all who will be out on the roads, a merry heart for all who will be entertaining…and for those of us who can’t be with our families for Christmas, thank God for telephones and our memories of happy times of Christmas past.
Hazelnut Tea cookies
Into a mixing bowl put:
1 c very soft butter
1/2 c powdered sugar
Beat until creamy. Then add:
1 1/2 c breadflour
4 T cornstarch
1 T granulated sugar
1/8 t salt
Mix well then add:
3/4 c finely chopped toasted nuts ( I like to use pecans)
Combine. Form into 1 inch balls and then slightly flatten. Place on a cookie sheet and bake in a 350 degree oven for about 12 minutes.
While cookies are baking, melt:
1/2 c butter
Into a small bowl put:
1 c powdered sugar
1/2 c powdered hazelnut creamer
After the cookies have been baked and are still warm, drop the cookies one by one into the pan of melted butter so that the entire cookie is covered with the butter and then roll it in the creamer/sugar mixture. Place on a sheet of waxed paper until cool. Makes about 30 cookies.