A blessing it was to host our traditional Family Christmas Eve Party a few short weeks ago. Last year we were unable to have our traditional Family Christmas Eve Party because of Covid.
Here is our menu:
Here are photos from the party (Click on photo to enlarge.):
Left to right: apple cranberry crisp by Susan; jalapeno corn muffins by Susan; Daryl looking at 2022 calendar of Rocky Mountain National Park photos by me; Julia and Daryl; Kate, Lauren and Owen opening presents; kielbasa; Lauren; Lauren and Owen looking at book of NYC photos by me; Owen and Lauren; Picadillo; sweet and spicy nut and pretzel mix; shrimp cocktail; Susan holding present from Julia and Daryl; new vinyl from Daryl.
Very easy to make. I might consider using regular flour next time. Or almond flour. I used whole wheat.
1 cup unsalted butter, softened to room temperature
1 1/4 cup whole spelt (or whole wheat) flour
1/2 cup icing sugar
1/2 cup ground pistachios
1 tsp. ground cardamom
1/4 cup finely chopped pistachios for garnish
Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy.
Add the flour and mix until a uniform dough is obtained.
With floured hands, roll into balls about an inch in diameter. Place on a cookie sheet lined with parchment paper, 3 inches apart.
With your thumb, make an indentation in each ball and fill with chopped pistachios.
Refrigerate the cookie sheet with the cookies on it for about 15 minutes, while you preheat your oven. Bake for 15 minutes at 350 F. (NOTE: I baked for 20 minutes.) Allow the cookies to cool on the pan before removing.
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Cut out parchment to exactly fit the baking sheet.
In a small bowl, sift together the flour, cocoa, cinnamon, salt, black pepper and chipotle pepper.
Using an electric mixer, cream the butter and sugar for 3 minutes. Add the egg and vanilla and mix until blended. Add the dry ingredients and beat on low speed just until incorporated (don’t over-mix).
Shape the dough into a 12-inch log and wrap in parchment or plastic wrap. Put dough in freezer for 10 minutes to firm the dough. Put sugar crystals in a 9×13-inch baking dish. Roll the dough log in the sugar, pressing sugar into the dough to coat the log evenly.
Cut the log into half-inch slices and bake on parchment-lined baking sheets until cookies are no longer soft to the touch, about 10 minutes. Let them rest on the baking sheet for about 1 minute to firm them, then transfer to a rack with a metal spatula.
Cool completely, and serve cookies on a platter.
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