Holiday Cookies

The Incredible Edible Gifts!

a little more about giving homemade happiness during the holiday season...

A tribute to Royal Icing

Check out these Chic Holiday Cookies...oolala...Might I say Sassy!!
I have to admit these cookies are getting a lot of attention around my house!

Isn't it amazing what a little royal icing and brightly colored nonpareils can do for a cookie

Although 'party favors' are not manditory, wouldn't you love to hand these out to holiday partiers? Also the perfect gift for teachers, neighbors and co-workers.

I have lovely memories of the holidays growing up.

Cookies played a big role.

My mother made what seemed like thousands of cookies throughout the month of December. Her repertoire consisted of 'nut rum balls' (which I sadly report I still don't have that recipe..arrrrrr) 'pecan sandies' 'chocolate chip' and an array of sugar cookies dusted with colored sugar. To my memory she never used Royal Icing...I was jealous of people who did! And I have to admit, up until this year I have been afraid of the whole idea of Royal Icing. This was the year to face the fear......and what a let down...Royal Icing is easy and fun!

I am now kicking myself for not finding out sooner.

Here are the results...and a few tips for those who are slightly skeptical

Chocolate Hazelnut Cookies

The Cookie. Choosing the cookie was easy. The December issue of gourmet magazine has a wonderful cookie review and recipes as their seasonal feature. The pictures are gorgeous and each recipe is inspiring. From this I pulled a couple of cookie recipes; Hazelnut Chocolate Cookies and Almond Brown Sugar. I stuck to my own sugar cookie recipe as it is always a winner. The trio make a perfect package for my iced delights.

I wanted to come up with my own original design so I looked for an icing recipes elsewhere. Having never made royal icing I felt it was important to consult her Majesty...Martha. I figure no one has the skinny on Royal Icing like Martha. Her recipe is simple and straight forward..no surprise there.

Royal Icing...as Martha would have it
Makes about 2 1/2 cups
2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

When you get the icing to your desired consistency separate it into smaller batches to add color to. Play around with food coloring. I went for a vintage
pastel pallet. I store the separate colors in small plasic containers with fitted lids. I found icing the cookies in stages was the way to go. It definately tied my kitchen up for a full day, but it was worth it, the results were over the top.

My step by step

1. Make all your cookies in advance. Store them in airtaight containers until ready to ice. TIP: make sure your cookies have a golden brown edge. This will keep your cookies from going soft after you apply the Royal Icing.

Make your icing, separate and color. Store in airtight containers.

Lay your cookies out onto baking sheets or wire racks. Face side up, ready to ice.

Place icing in small pastry bag with a fine tip, or do what I did - I used disposable parchment patry bags found at the craft store, easy clean up and cheap! No fancy tips needed!

Layer your designs - allowing about 10 minutes between each application so the icing sets before applying a new color. Sprinkle on sugars before icing sets. TIP: If you are made the icing ahead of time it may go wet on you. whip with an electric mixer to fluff up the consistency.

Allow the iced cookies to dry for at least 8 hours in the open air. Don't worry that the cookies will go stale, there is enough moisture in the icing to keep that from happening...trust me!

Store cookies in an airtight container or place them directly into gift bags ready to hand out.

dreaming of sugar plums yet?????

Moroccan Spice Blend

Happy Holidays!!

Last week I participated in the Dovetales Holiday Boutique Show. The Event was fabulous!! Held at the new Plymouth Art Center, dozens of talented artisans came out to share thier creations with the public. I featured a Moroccan Spice Blend that has been evolving in my kitchen for years now.

Thanks to everyone who bought one! They make great stocking stuffers for the Gourmet in your family.

The blend is made up of ten exotic spices: Ginger, Cumin, black pepper, cinnimon, coriander, nutmeg, cayenne, paprika, garlic, clove

The uses for Moroccan Spice Blend are endless... from couscous to tagine... from dry rubbing meat to roasting pecans!

Hemming and hawing over the whole gift exchange?? If you are anything like me and everyone I know, this is NOT the year to being going all out on extravagant gifts. Financially we are all counting our pennies and enviromentally do we really need so much stuff??? I am pretty sure the Salvation Army can only handle so much of our unwanted things....

So, how does the smart, savvy, slightly frugal gift giver manage?? Homemade gifts! That's right, like our granmother's used to do...only better! I've been doing this for quite some time now, and take it from me...it's fun, affordable and every one loves it!

Here is my Moroccan Spiced Pecan Recipe to get you going.. plus you will need a really cute apron and classic holiday tunes to set the scene!

Moroccan Spiced Pecans

Makes 1 pound

Ingredients:
1 pound pecan halves
1 tablespoons olive oil
2 tablespoon butter - melted
3 tablespoons brown sugar
2 ½ tablespoons Powell & Company Moroccan Spice Blend
1 teaspoon sea salt

Preheat oven to 375 degrees
In a mixing bowl gently toss pecans with olive oil. Spread pecans out evenly on a baking sheet. Bake for 5 minutes, giving them a toss at 2 ½ minutes.
While the nuts are roasting, combine brown sugar, Moroccan spice mix and salt in a large bowl, set aside. Place melted butter in a medium bowl. Add hot pecans to the melted butter and gently mix.

Move buttered nuts to the spice mix and toss; be sure to evenly coat the nuts

Transfer coated nuts back to the baking sheet, spread evenly and roast for an addition 7-8 minutes, tossing once halfway through baking time.
Let pecans cool on the baking sheet completely before storing in an airtight container.

Moroccan Spiced Pecans are great for snacking, topping salads and cocktail hour!

Check out my article in Dovetales Magazine for 6 great recipes and other great ways to create your own personalized gifts.