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Message
TulaneLSU's Christmas Pilgrimage XII: Top 10 Christmas Cookies
Posted on 12/8/19 at 9:33 pm
Posted on 12/8/19 at 9:33 pm
My dear friends,
I have but a short introduction for this chapter, as the narrative comes from the desserts. One of the great traditions of the American Christmas is making dessert cookies. These cookies our family usually made one to two weeks before Christmas. Many were eaten, but more were given to friends, employees, and strangers whose lives might need some sweetening.
I apologize I have no photographs to accompany the chapter tonight. I have not baked yet. I will post photographs if and when they become available. I hope you will enjoy some of these recipes and stories. Maybe you might share with us your own recipes and stories?
TulaneLSU’s Top 10 Christmas Cookies:
10. Archduchess Linzer Cookies
When my great grandmother hosted Otto von Habsburg’s niece for a Christmas during World War II, she baked these cookies for the Archduchess.These delicate cookies have always been a favorite during both the holidays, when we usually use chocolate filling, and summer, when we use the raspberry filling.
Ingredients (10): 1 large egg yolk, 0.75 cup unsalted butter, 0.5 cup sugar, 1 cup all-purpose flour, 0.75 cup almond flour, 0.25 teaspoon salt, 1 teaspoon vanilla extract, grated rind of 1 lemon, raspberry jelly, powdered sugar.
Instructions: Beat butter, sugar and zest until fluffy. Beat yolk and vanilla until combined with the butter and sugar. In a separate bowl, whisk together flour, almond flour, and salt. Add flour mixture to egg mixture until barely combined. Cut dough in half and wrap each disc in plastic wrap. Refrigerate for one hour. On floured surface, roll one disc of dough until ¼ inch thick. Use 2.5” circular cookie cutter and cut out cookies. Place on parchment-lined baking sheet. Make as many as you can and try to have an even number. With other half of dough, make similar round cookies using same method. With your smallest cookie cutter, cut out inner section of each cookie. Refrigerate for 30 minutes. Heat oven to 350 F and bake cookies 8-10 minutes. Cool for five minutes on the pan and then transfer to rack for another ten minutes. Put cookies with small holes in them on cookie sheet and sift powdered sugar on them. All non-holed cookies get a dab of raspberry jelly on the flat side. Combine the two cookie portions. Note: a chocolate cream can be used in place of raspberry jelly.
9. St. Charles Avenue Snowdrops
Before the early December snow of 2008, we called them only snowdrops. That day, however, the whole family gathered for hot cocoa and rode the streetcar through the snow. I, of course, was bedridden with le coeur brise’. The snowdrops, though, got a new name.
Ingredients (7): 1 cup of butter, 0.5 cups powdered sugar, 1 cup finely chopped almonds, 2 cups sifted all-purpose flour, 1 tablespoon vanilla extract, 1 additional cup powdered sugar, salt.
Directions: Preheat oven to 325 F. Pulse and process the almonds until fine. Cream better and slowly add 0.5 cups powdered sugar and a pinch of salt. Cream until fluffy. Slowly add fine almonds, one tbsp vanilla extract, and two cups flour. Mix thoroughly into a dough ball. Use lightly floured hands to make one inch balls and place your balls two inches apart on the ungreased cookie sheet. Bake until golden brown, usually 20 minutes. Cool for five minutes and dust cookies with last cup of powdered sugar. Cool before serving.
8. Pontchartrain Peppermint Live Oak Bark
We love chocolate bark and we rarely make it, as both Neiman Marcus and Williams Sonoma brands of bark are almost as good as these. It is such a common gift, that we are usually overflowing with bark. I will, on occasion, make this recipe to give pieces to the Salvation Army bell ringers. If you are looking to volunteer this season, the Salvation Army is always looking for Red Kettle volunteers. If you’ve never had the honor of ringing the bell, you’ve missed out on one of the great treasures of Christmas.
Ingredients (5): one pound 60-65% cacao semisweet chocolate (I use Callebaut), one pound 30-35% cacao white chocolate (I use Valrhona ), 3/8 teaspoon edible peppermint oil, ¼ teaspoon edible peppermint oil, ½ cup crushed candy canes (I use Doscher’s).
Instructions: Line a pan with wax paper. Melt the brown chocolate in double boiler and stir in 3/8 teaspoon of peppermint oil. Spread this chocolate on pan to thickness appx ¼ an inch. Put this pan in the fridge for 30 minutes. Now melt the white chocolate in double boiler and stir in the ¼ tsp of peppermint oil. Spread this chocolate over the partially hard brown chocolate. Spread crushed candy canes and push canes into the chocolate conglomeration. Wait two hours before serving.
7. Stuntin’ Like My Daddy Shortbread
I wish I had a great story about how Lil’ Wayne dropped the dope to bake shortbread cookies with me. But I don’t. I named this cookie myself in high school because I really liked this song. I don’t anymore, but the name lives. Mother doesn’t call it by this name, but she knows what I mean when I say, “It’s time for some stuntin’ shortbread!”
Ingredients (5): 1 cup softened butter, 2 cups of flour, 0.5 cups powdered sugar, 0.5 cups cornstarch, pinch of salt.
Instructions: Preheat oven to 325 F. Beat the butter until it is creamy. Sift cornstarch, salt, flour and icing sugar four times. Add in small portions of this mixture to the creamed butter and work in with a wood spoon. Use a lightly floured surface and knead this mixture until it cracks slightly. Pat gently to ?” thickness. Use your favorite cookie cutters -- I use either Walmart or Williams Sonoma bought cutters. Place on ungreased cookie sheets and bake 10-12 minutes. Do not brown.
6. LaToya’s Lemon Snowflakes
In honor of the sitting Mayor of New Orleans, we dedicate these delicious lemon snowflakes. Regardless of who the mayor might be, some version of their name adorns this one. During Little Landrieu’s reign, to show disapproval, Uncle left them in the oven until smoke billowed from the oven. The smoke triggered the fire alarm. Minutes later two enormous fire trucks arrived, just like a scene from Home Alone. Thankfully, we had snowdrops, already appropriately baked from a previous batch, with which to shower the firemen. Otherwise, they may have removed Uncle from the premises!
Ingredients (4): one lemon cake mix box, one large egg, 2.25 cups whipped topping, confectioner’s sugar..
Instructions: Preheat oven to 350 F. Combine cake mix, whipped topping and egg until blended. It will be sticky. Use teaspoon or cookie scoops to make balls and roll in confectioner’s sugar. Place on ungreased baking sheet. Back for 10-12 minutes and let cool on wire racks.
I have but a short introduction for this chapter, as the narrative comes from the desserts. One of the great traditions of the American Christmas is making dessert cookies. These cookies our family usually made one to two weeks before Christmas. Many were eaten, but more were given to friends, employees, and strangers whose lives might need some sweetening.
I apologize I have no photographs to accompany the chapter tonight. I have not baked yet. I will post photographs if and when they become available. I hope you will enjoy some of these recipes and stories. Maybe you might share with us your own recipes and stories?
TulaneLSU’s Top 10 Christmas Cookies:
10. Archduchess Linzer Cookies
When my great grandmother hosted Otto von Habsburg’s niece for a Christmas during World War II, she baked these cookies for the Archduchess.These delicate cookies have always been a favorite during both the holidays, when we usually use chocolate filling, and summer, when we use the raspberry filling.
Ingredients (10): 1 large egg yolk, 0.75 cup unsalted butter, 0.5 cup sugar, 1 cup all-purpose flour, 0.75 cup almond flour, 0.25 teaspoon salt, 1 teaspoon vanilla extract, grated rind of 1 lemon, raspberry jelly, powdered sugar.
Instructions: Beat butter, sugar and zest until fluffy. Beat yolk and vanilla until combined with the butter and sugar. In a separate bowl, whisk together flour, almond flour, and salt. Add flour mixture to egg mixture until barely combined. Cut dough in half and wrap each disc in plastic wrap. Refrigerate for one hour. On floured surface, roll one disc of dough until ¼ inch thick. Use 2.5” circular cookie cutter and cut out cookies. Place on parchment-lined baking sheet. Make as many as you can and try to have an even number. With other half of dough, make similar round cookies using same method. With your smallest cookie cutter, cut out inner section of each cookie. Refrigerate for 30 minutes. Heat oven to 350 F and bake cookies 8-10 minutes. Cool for five minutes on the pan and then transfer to rack for another ten minutes. Put cookies with small holes in them on cookie sheet and sift powdered sugar on them. All non-holed cookies get a dab of raspberry jelly on the flat side. Combine the two cookie portions. Note: a chocolate cream can be used in place of raspberry jelly.
9. St. Charles Avenue Snowdrops
Before the early December snow of 2008, we called them only snowdrops. That day, however, the whole family gathered for hot cocoa and rode the streetcar through the snow. I, of course, was bedridden with le coeur brise’. The snowdrops, though, got a new name.
Ingredients (7): 1 cup of butter, 0.5 cups powdered sugar, 1 cup finely chopped almonds, 2 cups sifted all-purpose flour, 1 tablespoon vanilla extract, 1 additional cup powdered sugar, salt.
Directions: Preheat oven to 325 F. Pulse and process the almonds until fine. Cream better and slowly add 0.5 cups powdered sugar and a pinch of salt. Cream until fluffy. Slowly add fine almonds, one tbsp vanilla extract, and two cups flour. Mix thoroughly into a dough ball. Use lightly floured hands to make one inch balls and place your balls two inches apart on the ungreased cookie sheet. Bake until golden brown, usually 20 minutes. Cool for five minutes and dust cookies with last cup of powdered sugar. Cool before serving.
8. Pontchartrain Peppermint Live Oak Bark
We love chocolate bark and we rarely make it, as both Neiman Marcus and Williams Sonoma brands of bark are almost as good as these. It is such a common gift, that we are usually overflowing with bark. I will, on occasion, make this recipe to give pieces to the Salvation Army bell ringers. If you are looking to volunteer this season, the Salvation Army is always looking for Red Kettle volunteers. If you’ve never had the honor of ringing the bell, you’ve missed out on one of the great treasures of Christmas.
Ingredients (5): one pound 60-65% cacao semisweet chocolate (I use Callebaut), one pound 30-35% cacao white chocolate (I use Valrhona ), 3/8 teaspoon edible peppermint oil, ¼ teaspoon edible peppermint oil, ½ cup crushed candy canes (I use Doscher’s).
Instructions: Line a pan with wax paper. Melt the brown chocolate in double boiler and stir in 3/8 teaspoon of peppermint oil. Spread this chocolate on pan to thickness appx ¼ an inch. Put this pan in the fridge for 30 minutes. Now melt the white chocolate in double boiler and stir in the ¼ tsp of peppermint oil. Spread this chocolate over the partially hard brown chocolate. Spread crushed candy canes and push canes into the chocolate conglomeration. Wait two hours before serving.
7. Stuntin’ Like My Daddy Shortbread
I wish I had a great story about how Lil’ Wayne dropped the dope to bake shortbread cookies with me. But I don’t. I named this cookie myself in high school because I really liked this song. I don’t anymore, but the name lives. Mother doesn’t call it by this name, but she knows what I mean when I say, “It’s time for some stuntin’ shortbread!”
Ingredients (5): 1 cup softened butter, 2 cups of flour, 0.5 cups powdered sugar, 0.5 cups cornstarch, pinch of salt.
Instructions: Preheat oven to 325 F. Beat the butter until it is creamy. Sift cornstarch, salt, flour and icing sugar four times. Add in small portions of this mixture to the creamed butter and work in with a wood spoon. Use a lightly floured surface and knead this mixture until it cracks slightly. Pat gently to ?” thickness. Use your favorite cookie cutters -- I use either Walmart or Williams Sonoma bought cutters. Place on ungreased cookie sheets and bake 10-12 minutes. Do not brown.
6. LaToya’s Lemon Snowflakes
In honor of the sitting Mayor of New Orleans, we dedicate these delicious lemon snowflakes. Regardless of who the mayor might be, some version of their name adorns this one. During Little Landrieu’s reign, to show disapproval, Uncle left them in the oven until smoke billowed from the oven. The smoke triggered the fire alarm. Minutes later two enormous fire trucks arrived, just like a scene from Home Alone. Thankfully, we had snowdrops, already appropriately baked from a previous batch, with which to shower the firemen. Otherwise, they may have removed Uncle from the premises!
Ingredients (4): one lemon cake mix box, one large egg, 2.25 cups whipped topping, confectioner’s sugar..
Instructions: Preheat oven to 350 F. Combine cake mix, whipped topping and egg until blended. It will be sticky. Use teaspoon or cookie scoops to make balls and roll in confectioner’s sugar. Place on ungreased baking sheet. Back for 10-12 minutes and let cool on wire racks.
This post was edited on 12/8/19 at 10:14 pm
2
Posted on 12/8/19 at 9:33 pm to TulaneLSU
INTERLUDE: In the Bleak Midwinter
5. P.B.S. Pinchback’s Peanut Butter Blossoms
Our family believes it is important to honor history and our political leaders, as they bear much burden on their shoulders. According to Mother, one of our ancestors was next door neighbor with Governor Pinchback when he lived in New Orleans. Ever since, the family has honored him with a Christmas dessert. We don’t know what the sweet was a hundred years ago, but about twenty years ago, when we discovered the peanut butter blossoms, we thought his name matched it perfectly. Ever since, the blossoms are his.
Ingredients (10): one cup granulated sugar; one cup brown sugar; one cup softened butter; one cup creamy peanut butter; three cups all-purpose flour; two eggs; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 2 tablespoons powdered sugar; 60 or so chocolate kisses.
Directions: Heat oven 375 F. In bowl, beat on medium speed with mixer the granulated and brown sugar, peanut butter, butter, and eggs. Stir in flour, baking soda, and baking powder. Shape dough into one inch balls and roll in the two tbsp of granulated sugar. Place two inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove and immediately put one kiss into each cookie. Let cool on wire rack.
4. Impastato’s Italian Cookies
I named these cookies because I love Creole Italian food. Of all the Creole Italian restaurants, Impastato’s is my favorite. I’ve done several Eat Clubs with the legendary, amiable, sometimes abstruse Tom Fitzmorris at this great restaurant. Thinking of Mr. Fitzmorris, he deserves a dessert name, doesn’t he?
Ingredients (8): 1 cup softened butter; 2 cups sugar; 3 large eggs; 15 oz ricotta cheese, 4 cups all purpose flour, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 teaspoon baking soda.
Icing (5): 0.25 cups softened butter; 4 cups powdered sugar; 0.5 teaspoon vanilla extract; 4 tablespoons milk; green, white, and red sprinkles.
Directions: Heat oven to 350 F. Cream butter and sugar in bowl. Add eggs individually, beating each well. Beat in vanilla and ricotta. Combine flour, salt, and baking soda, gradually adding to creamed mixture. Drop tablespoons of mixture two inches apart on greased baking sheets. Bake 12-15 minutes. Cool on wire racks. In large bowl, make icing by creaming butting, powdered sugar, vanilla and enough milk to spread. Ice cookies and put on sprinkles. Store in fridge.
3. Calliope Chocolate Chip Cookies
There is a long running debate in the family about the origin of these cookies. Some of us, myself included, suspect that Great Grandmother invented the recipe. But one of the cousins, after reading the recipe, found the exact recipe on a Tollhouse bag of chocolate chips. Intriguing! Is this an example of Screech’s Spaghetti Sauce or did Great Grandmother inspire one of the most popular recipes in America? I argue for the latter. The name comes from both the family’s love of calliopes and a former tradition of giving away these cookies on St. Nicholas Day to the residents of the Calliope Projects.
Ingredients (9): 2.25 cups all purpose flour, 1 tsp baking soda, 1 tsp salt, 2 sticks of softened butter, 0.75 cup granulated sugar, 0.75 cup brown sugar, 1 tsp vanilla extract, 2 large eggs, 1.75 cups Nestle’ Toll House chocolate morsels.
Instructions: preheat oven to 375 F. Combine flour, baking soda, and salt. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs individually, beating after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tbsp onto ungreased baking sheets. Bake for 9-11 minutes and cool on wire racks for 2 minutes. Perhaps if you join me for caroling, you’ll bring a few.
2. Des Allemands Almond Slices
One of the reasons I believe it is important to name our desserts is that it helps us tell a story. For our famous almond slices, it tells the story of some of our ancestors who settled just upriver. I doubt they ever tasted almonds in all their lives, but this name sounds great and it ensures our family that family history is not forgotten. Little TulaneLSU will never forget his first lecture on why these almond slices are called Des Allemands Almond Slices.
I cannot take credit for starting our tradition of naming our desserts, but I have greatly benefited from it. Each year we enter a less and less personal world. Information, facts, and expediency seem to gain in value in this impersonal world. This brave new world jettisons narrative, faith, and deep understanding. What I see today is what I call “The Wikipedia Effect.” Rather than spend hours reading a book or studying a piece of art or artist, many people today believe rapidly consuming information, for after all, we are raised to be consumers, is sufficient. Brutalism, Stalinism, and celebrity result. Perhaps you and your family might be encouraged to return to the millenial-old tradition of family stories.
Ingredients (6): 1.5 cups almonds, 2 cups sifted flour, 1 cup sugar, 1 cup softened butter, 1 teaspoon cinnamon, 2 eggs.
Directions: Use rotary grater to grate almonds. Combine grated almonds, flour, and sugar in bowl. Use fingers to blend this mixture with the butter. Add cinnamon and two eggs and mix well with fingers. Shape into two long blocks two inches square. Wrap in wax paper and chill overnight. Heat oven to 375 F. Cut ? inch slices from the blocks crosswise. Put on ungreased cookie sheet.Bake 10 minutes. Remove and cool on wire racks.
1. Prytania Pecan Dainties
We celebrate our first house, the home to which I was born, with these pecan dainties. Family troubles, which I have documented elsewhere, meant we had to leave this house. Mother refuses to make these, but I secretly make a batch every year. I leave them out for Santa on my old Spode plate. Every year he eats one. It gives me hope that one day, what I remember we lost might again be found.
Ingredients (7): two cups sifted flour, one cup softened butter, two cups ground pecans, whole pecans, 0.5 cup granulated sugar, 1 teaspoon of vanilla.
Directions: Cream butter with sugar until fluffy. Add and mix well all the ingredients except the whole pecans. Refrigerate one hour until firm. Heat oven to 325 F. Mold into ¾ inch balls. On ungreased baking sheet, top each ball with a whole pecan. Bake about 20 minutes.
5. P.B.S. Pinchback’s Peanut Butter Blossoms
Our family believes it is important to honor history and our political leaders, as they bear much burden on their shoulders. According to Mother, one of our ancestors was next door neighbor with Governor Pinchback when he lived in New Orleans. Ever since, the family has honored him with a Christmas dessert. We don’t know what the sweet was a hundred years ago, but about twenty years ago, when we discovered the peanut butter blossoms, we thought his name matched it perfectly. Ever since, the blossoms are his.
Ingredients (10): one cup granulated sugar; one cup brown sugar; one cup softened butter; one cup creamy peanut butter; three cups all-purpose flour; two eggs; 1.5 teaspoons baking soda; 1 teaspoon baking powder; 2 tablespoons powdered sugar; 60 or so chocolate kisses.
Directions: Heat oven 375 F. In bowl, beat on medium speed with mixer the granulated and brown sugar, peanut butter, butter, and eggs. Stir in flour, baking soda, and baking powder. Shape dough into one inch balls and roll in the two tbsp of granulated sugar. Place two inches apart on ungreased cookie sheet. Bake 8-10 minutes. Remove and immediately put one kiss into each cookie. Let cool on wire rack.
4. Impastato’s Italian Cookies
I named these cookies because I love Creole Italian food. Of all the Creole Italian restaurants, Impastato’s is my favorite. I’ve done several Eat Clubs with the legendary, amiable, sometimes abstruse Tom Fitzmorris at this great restaurant. Thinking of Mr. Fitzmorris, he deserves a dessert name, doesn’t he?
Ingredients (8): 1 cup softened butter; 2 cups sugar; 3 large eggs; 15 oz ricotta cheese, 4 cups all purpose flour, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 teaspoon baking soda.
Icing (5): 0.25 cups softened butter; 4 cups powdered sugar; 0.5 teaspoon vanilla extract; 4 tablespoons milk; green, white, and red sprinkles.
Directions: Heat oven to 350 F. Cream butter and sugar in bowl. Add eggs individually, beating each well. Beat in vanilla and ricotta. Combine flour, salt, and baking soda, gradually adding to creamed mixture. Drop tablespoons of mixture two inches apart on greased baking sheets. Bake 12-15 minutes. Cool on wire racks. In large bowl, make icing by creaming butting, powdered sugar, vanilla and enough milk to spread. Ice cookies and put on sprinkles. Store in fridge.
3. Calliope Chocolate Chip Cookies
There is a long running debate in the family about the origin of these cookies. Some of us, myself included, suspect that Great Grandmother invented the recipe. But one of the cousins, after reading the recipe, found the exact recipe on a Tollhouse bag of chocolate chips. Intriguing! Is this an example of Screech’s Spaghetti Sauce or did Great Grandmother inspire one of the most popular recipes in America? I argue for the latter. The name comes from both the family’s love of calliopes and a former tradition of giving away these cookies on St. Nicholas Day to the residents of the Calliope Projects.
Ingredients (9): 2.25 cups all purpose flour, 1 tsp baking soda, 1 tsp salt, 2 sticks of softened butter, 0.75 cup granulated sugar, 0.75 cup brown sugar, 1 tsp vanilla extract, 2 large eggs, 1.75 cups Nestle’ Toll House chocolate morsels.
Instructions: preheat oven to 375 F. Combine flour, baking soda, and salt. Beat butter, sugars, and vanilla in large mixer bowl until creamy. Add eggs individually, beating after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tbsp onto ungreased baking sheets. Bake for 9-11 minutes and cool on wire racks for 2 minutes. Perhaps if you join me for caroling, you’ll bring a few.
2. Des Allemands Almond Slices
One of the reasons I believe it is important to name our desserts is that it helps us tell a story. For our famous almond slices, it tells the story of some of our ancestors who settled just upriver. I doubt they ever tasted almonds in all their lives, but this name sounds great and it ensures our family that family history is not forgotten. Little TulaneLSU will never forget his first lecture on why these almond slices are called Des Allemands Almond Slices.
I cannot take credit for starting our tradition of naming our desserts, but I have greatly benefited from it. Each year we enter a less and less personal world. Information, facts, and expediency seem to gain in value in this impersonal world. This brave new world jettisons narrative, faith, and deep understanding. What I see today is what I call “The Wikipedia Effect.” Rather than spend hours reading a book or studying a piece of art or artist, many people today believe rapidly consuming information, for after all, we are raised to be consumers, is sufficient. Brutalism, Stalinism, and celebrity result. Perhaps you and your family might be encouraged to return to the millenial-old tradition of family stories.
Ingredients (6): 1.5 cups almonds, 2 cups sifted flour, 1 cup sugar, 1 cup softened butter, 1 teaspoon cinnamon, 2 eggs.
Directions: Use rotary grater to grate almonds. Combine grated almonds, flour, and sugar in bowl. Use fingers to blend this mixture with the butter. Add cinnamon and two eggs and mix well with fingers. Shape into two long blocks two inches square. Wrap in wax paper and chill overnight. Heat oven to 375 F. Cut ? inch slices from the blocks crosswise. Put on ungreased cookie sheet.Bake 10 minutes. Remove and cool on wire racks.
1. Prytania Pecan Dainties
We celebrate our first house, the home to which I was born, with these pecan dainties. Family troubles, which I have documented elsewhere, meant we had to leave this house. Mother refuses to make these, but I secretly make a batch every year. I leave them out for Santa on my old Spode plate. Every year he eats one. It gives me hope that one day, what I remember we lost might again be found.
Ingredients (7): two cups sifted flour, one cup softened butter, two cups ground pecans, whole pecans, 0.5 cup granulated sugar, 1 teaspoon of vanilla.
Directions: Cream butter with sugar until fluffy. Add and mix well all the ingredients except the whole pecans. Refrigerate one hour until firm. Heat oven to 325 F. Mold into ¾ inch balls. On ungreased baking sheet, top each ball with a whole pecan. Bake about 20 minutes.
This post was edited on 12/8/19 at 9:46 pm
Posted on 12/8/19 at 9:34 pm to TulaneLSU
quote:
TulaneLSU
Posted on 12/8/19 at 9:35 pm to TulaneLSU
You are a national treasure
Posted on 12/8/19 at 9:47 pm to TulaneLSU
Posted on 12/8/19 at 9:52 pm to TulaneLSU
Shame on you. My granny's pfeffernusse should have been on any Christmas cookie list.
Not your best work, bro.
Now I'm worried about you. Are you faltering under the strain of several world class posts a week?
Not your best work, bro.
Now I'm worried about you. Are you faltering under the strain of several world class posts a week?
Posted on 12/8/19 at 10:05 pm to TulaneLSU
I hope you get pneumonia and a gangrenous dick
Posted on 12/9/19 at 4:15 am to TulaneLSU
quote:
When my great grandmother hosted Otto von Habsburg’s niece for a Christmas during World War II, she baked these cookies for the Archduchess.
Posted on 12/9/19 at 9:19 am to TulaneLSU
Posted on 12/9/19 at 11:17 am to TulaneLSU
frick every single one of your selections.
The Charles Chips Christmas cookie in was tGoat.
/thread
The Charles Chips Christmas cookie in was tGoat.
/thread
Posted on 12/9/19 at 11:26 am to TulaneLSU
Posted on 12/9/19 at 12:45 pm to TulaneLSU
Italian fig cookies should be at the top of this list
Posted on 12/9/19 at 7:23 pm to HandGrenade
Does anyone remember the chocolate counter where the customer service and returns desk now is in JC Penney's Lakeside? I believe that's where it was, but it could have been across the parking lot in the DH Holmes. It was definitely ground level.
They served the best chocolate dipped Oreos I've ever had. Oreos are one of the worst mass produced cookies, but dipped in chocolate they are transformed into something delicious. Excellent choice for a store bought cookie. But if you're ever in a good chocolate store, the dipped Oreos are always a reliable treat. Our family never made them, but that may change this year. Do you have a good recipe for them?
They served the best chocolate dipped Oreos I've ever had. Oreos are one of the worst mass produced cookies, but dipped in chocolate they are transformed into something delicious. Excellent choice for a store bought cookie. But if you're ever in a good chocolate store, the dipped Oreos are always a reliable treat. Our family never made them, but that may change this year. Do you have a good recipe for them?
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