Posted on November 15 2013
Week 6 of the Christmas Cookie Exchange Challenge…
Slice and Bake Wreaths
Last night I found myself sitting in front of my neighbor’s fireplace with a roaring fire and a cup of tea, chatting about friends, family and the upcoming holidays. At one point we started in on holiday traditions and how we both, at this stage in our lives are beginning our own traditions within our own mini families. I myself am big on traditions, especially at Christmas time; this is when we all plot with each other about what everyone is getting under the tree, Papa makes sure we have enough pure maple syrup from his friend’s farm in Upstate NY to cover all our Christmas morning waffles (and all the waffle irons are in good working order since it seems like every family member has a different preference for how theirs are shaped), my husband is busy planning what this year’s Christmas light extravaganza is going to look like, no doubt from Space, complete with lights flashing to the beat of a new Christmas Carol, and I am busy decorating the inside of our home to within an inch of its life including but not limited to trying to convince my husband that we still need to put up two trees in order to hold my collection of Christmas ornaments. This brings me full circle back to the cookies this week (I am sure by now you are wondering how I am going to pull that one off!) I still, after all these years - and a full grasp of reality – put cookies out for Santa. I know what you all are thinking (and I am not nuts I assure you), I am 30 years old and this will be my first Christmas with my own child but every year I still put out cookies for Santa. It’s part of the traditions I grew up with and I could never quite let go of it. This week’s cookie is a perfect Santa cookie, beautiful on the plate, great with a glass of milk, and not too sweet so he still has room for the cookies at everyone else’s home.
I pulled this recipe from the Better Homes and Garden’s Christmas Cookies Magazine since it looked festive, easy to make, and didn’t have any fake food coloring or minty flavor like last week’s. Green cookies aren’t that east to come by with those criteria! Anyway, I found these cookies to be fantastic and though I usually prefer my sugar cookies to be covered in frosting I could definitely add these to my Christmas Cookie list every year – Santa get ready for these babies.
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar, baking powder and salt. Beat until combined scraping the sides of bowl occasionally.
Beat in egg, milk, and vanilla.
Beat in flour until just combined, do not over mix.
Cover and chill dough until it is easy to handle, about 2 hours.
Shape dough into a 1-inch diameter log and roll in green colored sugar to coat. I found it necessary to cut multiple logs, I ended up with about five, just to make them easier to handle.
Wrap in plastic wrap and chill until firm. If you don’t want to wait for the refrigerator you can stick them in the freezer – just don’t forget about them!
Cut into ¼ -inch slices.
Arrange overlapping slices in wreath shapes on a cookie sheet. If desired, sprinkle with additional green colored sugar.
Bake about 8 minutes at 375 degrees and cool on a wire rack.
If desired, tie pieces of red pull-apart twist candy into bows and attach to wreaths with small amounts of frosting. (I used red hots to resemble holly since I couldn’t find the pull apart red licorice at my grocery store)
I don’t know that these would win any cookie exchange but I think they are still a wonderful Christmas cookie. Next week I am not sure what we are going to do, as I am negotiating for a guest cookie blogger just to spice things up a bit, but I will keep you posted.
Only 39 more days till Christmas!!