Holiday Cookie Baking

Anise Cookies - always a crowd favorite!

My family has had a holiday tradition of baking cookies for as long as I can remember. My memories began with my grandmother who always had a platter of cookies at every family gathering, regardless of the occasion or holiday. The flavors varied from the adult palette of fruit and nut to the child friendly chocolate and candy filled confections!

While my grandmother has passed on to the cookie clouds in heaven, my mother and I continue the tradition of baking holiday cookies each and every year. While the hope is to satisfy every one's tastebuds, we know that there is still one more batch to make, one more kind to test; inevitably a few batches of cookies go unbaked (our waistlines thank us!)

One of the most requested holiday cookies that I continually receive is a recipe that my grandmother created to match the flavor of a childhood cookie my grandfather enjoyed. My grandfather remembered an iced cookie with an anisette flavoring that his mother made when he was just a child, unfortunately an early death prevented my great-grandmother from passing along the recipe to future generations. My grandmother adapted the refrigerator cookie dough recipe from the Betty Crocker's Cooky Book (provided below) and topped each cookie with an anise-flavored icing. My grandmother always colored the icing bright pink, duplicating my grandfather's childhood memory, but I prefer a dark periwinkle colored icing to serve as a wintry backdrop for white snowflake candy toppings.

May you enjoy the confections of the holidays and create your own family tradition!

Happy Holidays!

Caramel Refrigerator Cookies

1/2 C. Butter

1 C. Brown Sugar (Packed)

1 Egg

1/2 tsp. Vanilla

1-3/4 C. Flour

1/2 tsp Baking Soda

Mix butter, sugar, egg and vanilla thoroughly. Stir in flour and baking soda. Form dough in roll, 2-1/2" across. Wrap in wax paper. Chill until firm.

Heat oven to 400 degrees. Cut dough in 1/8"TH slices. Place slices a little apart on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Makes approximately 5 dozen cookies.

Adapted from Betty Crocker's Cooky Book, 1963 Edition

After cookies have cooled, I make a simple frosting with butter, cream/milk, confectioner's sugar and anise flavoring. While there are no exact measurements - I make sufficient amounts to top each cookie with a smattering of icing and top with some type of holiday candy topping.

Enjoy!

Ode to the Brussel Sprout

Growing up, I was only ever exposed to the frozen variety of brussel sprouts – the kind purchased in a little cardboard box, wrapped in printed wax paper. Cooked beyond recognition on the cooktop, and to my mother’s credit - she was and remains a fabulous cook - this was not one of those memorable family favorites; the mushy miniature cabbage round held no culinary attachment for moi. This is what I knew, so as an adult I chose not to eat brussel sprouts; they were not included in my cornucopia of vegetable options. (Frankly, after my description – who would?)

Then, through my re-education of food with Ali Shapiro, I rediscovered the brussel sprout. What I learned is that when prepared correctly, this compact little green gem packs a punch of flavor, not to mention a healthy dose of Vitamin A and C. Brussel sprouts have become my autumn go-to vegetable, a welcomed addition after enjoying the last of the Indian summer’s harvest. Roasted in the oven at a high temperature till browned and caramelized, these yummy morsels are a delightful addition to my vegetable repertoire! The little leaves that break away from the sprout and turn crispy through the cooking process are the cook’s treat – a bonus for those who need a little pre-dining sample….

So the next time you pass fresh brussel sprouts at your local farmer’s market or grocery store – don’t judge the brussel sprout – give it a try; you may be surprised!

Step 1
Wash and halve each brussel sprout.

Step 2
Add olive oil, toss till coated; sprinkle sea salt to taste.

Step 3
Roast in oven at 400 degrees till soft and browned to taste.

And most importantly, Step 4
Enjoy!!