Happy American Thanksgiving to all the readers down south! What are you up to today? After playing a concert this evening, I am going to hop on a midnight water taxi to have a little island get-away. I am looking forward to snuggling in with this book next to some good friends and a crackling fire. I hope you have a wonderful weekend wherever you are, relaxing with your fam as well.
It’s Dec 1 on Sunday! I am just starting to feel the Christmas spirit coming on. Are you too? Or are you feeling a little bah humbug still? It feels a tad too early to bring out all the bells and whistles just yet. Well, how about a simple holiday cookie recipe to kick things off? Let’s do it!
I bring you–Snowdrop Cookies. These cookies are one of my absolute favourite holiday treats. Ever since I can remember, my Aunt Joan has baked tiny shortbread cookies like these around Christmas time. Each year, these cookies have a habit of appearing at our family Christmas parties and let me tell you– they are dangerously tempting in their little one-bite perfection! Watch out, you holiday food grazer.. stay clear of the dessert buffet!
Sprinkled in a dusting of icing sugar, the cookies melt in your mouth and have that classic Christmas shortbread taste. They seem best paired with … hot holiday cider? Spiced eggnog? Yum yum!
Yield: 30 tiny ball cookies. Bake: 325 Degrees F. Time: Prep: 5 mins. Bake: 15-20 mins.
1 cup butter 1/2 cup icing sugar plus more for dusting 1/2 tsp salt 1 cup almond flour 1 tbsp vanilla extract 2 cups all purpose flour
1. Cream butter with the paddle attachment in a stand up mixer, or hand held mixer.
2. Gradually add icing sugar (1/2 cup) and salt and continue creaming until light and fluffy. Add vanilla.
3. Mix remaining dry ingredients together in a separate bowl: Almond flour, all purpose flour. Gradually add dries to wet ingredients and mix thoroughly.
3. Shape into teaspoon balls and place spaced apart on an ungreased cookie sheet. Bake at 325 F for 15-20 minutes.
4. Sprinkle some of the icing sugar over cookies when they are hot out of the oven. Remove cookies from cookie sheet once they are completely cooled
5. Place remaining icing sugar in a ziplock bag, and place completely cooled cookies inside. Gently shake bag so that icing sugar coats the cookies.
6. Serve after dinner with your favourite holiday drink. :)
And there you have it!
Hint: These cookies can be made well in advance, popped into the freezer in a sealed bag and then pulled out on the day of your epic Christmas party. We all sometimes get the case of holiday madness, right? Sometimes mid-December I start to feel a tad frazzled amidst all the shopping, parties and socialization the season brings on– at that point, it can be hard to find the time to do something simple like bake up a batch of cookies. Can you relate? I’m so glad that these little babes are safely stored in my deep-freeze, patiently waiting to come out and be enjoyed. Because they are sure to be a party hit!
The rain is setting in here in Vancouver. After three months of pristine blue skies and sunlit mornings, the time has come to slip into our gumboots and GoreTex again. Let’s stay happy and dry! I hope your week ahead is filled with some awesome activities, daydreams of your holidays and quiet moments with your loved ones.
PS: A great idea for christmas cards.
PPS: Go see this movie! It was worth all the hype.