December and Cookies
There is something about December and cookies. Maybe it is the slim pickings of fresh fruit or perhaps it’s the fact that every magazine and cooking show on the face of the earth has devoted December to cookies.
There are many types of cookies and I have tried most of them. Drop cookies are the kind you mix up and drop by spoonfuls on a cookie sheet. Roll cookies are the kind you roll with a rolling pin and cut with a cookie cutter into cool shapes. I make those for birthdays. And they are easy to decorate with icing or sprinkles. Then there are these delightful cookies you roll in a ball and dip in sugar. There are also Spritz cookies. These are the kind you put in a machine and squeeze into cool shapes. I made them for a few years and got tired of them.
There are also cookies that you can make two of, put a filling inside and put one on t0p of the other, like a linser cookie. I am not sure if you can call ruggela or mandel bread a cookie. Biscotti is the fancy term for mandel. You say tomato, I say Tomato.
Lately I am into cookies you slice. I think they are the easiest and prettiest to make. Basically you mix up the dough, wrap it in plastic wrap, chill it, and slice it. You can also put fillings into the dough and roll it. Either way, you just slice and bake. And they come out soooo pretty.
I am not a big cookie decorator. So you will never see me baking cookies and spending a lot of time icing them with piping of different colors. I am too busy and they get eaten faster than I can make them.
In December, it is considerate to send gifts of thanks to those who have helped or been kind to us during the year. I like to make up baskets or boxes of cookies, wrapped nicely, and give them as gifts to the postman, my community board, the nurses in my doctor’s office, the school secretary, really anyone I want to thank and show I care. So usually I whip up a few batches of cookies and make baskets to give out.
I’ve decided to share three recipes on the website this month – Cranberry Pistachio Cookies, Lemon Chocolate Slices, and Walnut filled French Palmiers in Puff Pastry. The Cranberry Pistachio cookies are mouthwatering and have red and green colors to highlight and make them attractive. The Lemon Chocolate Slices have lemon rind to give them a flavor we love. Finally the French Palmiers in Puff Pastry have a Sephardic Twist. They are crisp, but have the walnuts and flavor of ruggela. All of the recipes can be found on our website at Sarinassephardiccuisine.com
So dig in - get out the flour, sugar, salt, eggs, butter and other ingredients and enjoy the baking.