We don’t really need an excuse to grab a cookie, but with the holiday season upon us, opportunities abound.
Just about every party or gathering includes a cookie plate, where the host or hostess can show off special favorites, often cookies that only see the light of day each December.
Cookies for Christmas is a tradition that goes back hundreds of years to a time when they were stockpiled by families so they had a treat to offer with tea or coffee when holiday visitors came calling.
Each nation seems to have its own special cookie for the holidays; the Germans make gingerbread, Russians make tea cakes, the French specialize in macarons, and the Italians make pizzelles. In Poland they make kolaczky, in Scotland they adore shortbread, in Austria they serve linzer cookies, and in Mexico they make Mexican wedding cakes.
Here in the United States the favorite cookie appears to be peanut blossoms, that soft peanut butter cookie with a Hershey’s Kiss stuck on top just as they come out of the oven. I confess this is not a cookie I bake for Christmas; I gave up peanut butter and mint cookies when I realized their flavors carry over to the other cookies on a plate or in a tin.
Having cookies around the house is tempting, which is no doubt why there are so many people dieting each January. But they are worth it for the good will and joy they bring. A nice tin of mixed homemade cookies also makes a gift that just about everyone can enjoy.
If you are looking for something new to add to your cookie mix this year, you might try these Neapolitan Cookies from tasteofhome.com.
Adjust the colors and flavors as you choose.
From tasteofhome.com
1 cup butter, softened
1½ cups sugar
1 large egg, room temperature
1. Line a 9x5-inch loaf pan with waxed paper, letting ends extend up sides. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture.
2. Divide dough into 3 portions. Mix almond extract and food coloring into 1 portion; spread evenly into prepared pan. Mix walnuts into another portion; spread evenly over first layer. Mix melted chocolate into remaining portion; spread over top. Refrigerate, covered, overnight.
3. Preheat oven to 350°F. Lifting with waxed paper, remove dough from pan. Cut lengthwise in half; cut each half crosswise into 1/8-inch slices.
4. Place 1 inch apart on ungreased baking sheets. Bake until edges are firm, 10 to 12 minutes. Remove from pans to wire racks to cool. Yield: about 11 dozen.
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