Turn up the Christmas music and lace up your orthopedic shoes because it’s going to be a long day in the kitchen! Know what time it is? Well it’s time to start making cookie dough for the edible Christmas treats that will show people you love them!
I haven’t posted in forever which isn’t in character for me, but here’s what you’ve missed: a few batches of biscotti, Thanksgiving, lime cookies and Christmas “tree” disks for dad’s birthday, and a few more batches of biscotti and a seven-layer bar batch. Now you’re filled in.
It is important to stay super organized while making Christmas gifts that are edible, because you can’t make them very far in advance. If you’re like me, you’ve probably done the Christmas week marathon baking session, staying up till 2 in the morning finishing off the last batch of caramel corn or spiced cupcakes, and swearing you’ll be sick if you ever smell caramelized sugar again. Not this year! This year I’ve decided to get organized in advance (where previously I only had the tins and wrapping ready ahead of time).
I set up a baking station in my cramped kitchen and on the dining room table and pulled out all the ingredients to make a few different varieties. After an entire Christmas play list and several rounds of washing my mixing bowl and mixer, I carefully labeled containers with the temperature and timing for each batch of cookies. Come next week, all I’ll have to do is bake them and make the treats that aren’t batter/dough based. Not to give away what kind of cookies people will be receiving this year, you’ll just have to wait and see what’s in the containers until my next post.
