Christmas Balls Galore.

I am all about the balls at Christmas. I never realized to what degree. Yesterday I made Snowball Cookies (most well-known as Russian Tea Cakes) and Cocktail Meatballs to freeze and heat in sauce for Christmas day. The sauce sounds unusual combining chili sauce and grape jelly but I promise you it's good. I don't really eat red meat but it's a much-requested favorite.


Today I am going to make old-fashioned cocoa fudge (in squares!). It's not too creamy and has a richness new fudge lacks. It's what my mom made when I was a kid so I'm partial to it. It's on the Hershey's website here. Then I am making many other non-ball-shaped things including spinach and blue cheese phyllo pastries and Scotcharoos (Rice Krispie treats with peanut butter and butterscotch and a layer of chocolate - the kids love this). I am going to be absolutely rotund by the new year.

Pour Les Chiens.

My little furry people also love a treat. Here is a great dog cookie recipe that I got from the December issue of the about-to-be-defunct Country Living. I have tried quite a few, being the awesome dog mommy that I am and this recipe is definitely a keeper.

Yes, those are absolutely fire hydrant and kitty cookie cutters. If you're gonna do it, do it right.

Cheesy Dog-Bone Biscuits

4 oz. Extra Sharp Cheddar Cheese, Grated
4 Tablespoons Butter, softened and cut into about 16 pieces
3/4 cup All-Purpose Unbleached Flour (plus extra for rolling dough)
1/4 teaspoon salt (it calls for half but I reduced it)
I added about 1/4 teaspoon garlic powder (dogs love it)
1 Tablespoon Half-and-Half (I needed a little more, about double)

Heat oven to 350 degrees. In a food processor, combine cheese, butter, flour and salt; pulse until mixture resembles coarse crumbs. Add half-and-half; process on low speed until dough forms a ball (add a little more half-and-half if ball doesn't form).

On a lightly floured surface (again, I used the large Silpat for rolling) using a lightly floured rolling pin, roll dough out to approx. 1/8-inch thick. Cut biscuits with a cookie cutter and transfer to an ungreased (Silpat- or parchment- covered) cookie sheet. Bake 15 minutes or until edges are lightly browned. Let cool.

The finished product: Puffy, golden, cheesy.

One happy customer:

My old girl. She'll be 15 in February.

Stella sat by the oven the entire time they were baking. My furry girls loved them and your dogs and your friends' dogs will love them, too!

Give Me Some Sugar.

This is the best recipe* for cut-out sugar cookies. It's from an old cookbook my aunt gave me many years ago called "Palette to Palate." Before we delve into the recipe, take a look at the Silpat on my much-loved cookie sheet.

Silpat is one of the seven wonders of France. It's a washable, reusable silicone pan liner for baking. Through some kind of scientific miracle, it withstands heat to prevent food from sticking and results in even browning. Many, many parchment trees will be saved due to my discovery of this wonder. So, many thanks to my darling, beloved Aunt Sharon for sending it to me. You are a rock star, baby. Onto the deliciousness:

1 1/2 cups powdered sugar (confectioner's sugar)
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Granulated or colored sugar
Extra powdered sugar for frosting

Note: Oh, yes, extra powdered sugar for frosting because there is not enough p. sugar already in this.

Combine flour, cream of tartar and baking soda in a small bowl; set aside. In a large bowl, cream 1 1/2 cups powdered sugar and butter until fluffy. Beat in egg and flavorings (vanilla, almond extracts - if you dislike almond extract or can't use it, double vanilla). Stir in the flour mixture. Cover and refrigerate 3 hours.

Divide dough into halves and shape into a large patty (it will seem hard but it softens up quickly). Roll each half about 3/16-inch thick on lightly floured cloth-covered board (I used another Silpat I have that is for rolling; you can also just use flour-covered waxed paper). Cut into shapes with cookie cutters. Sprinkle with granulated sugar, if desired, or leave plain and decorate after baking.

Place on parchment (or Silpat) -lined cookie sheet. Bake in pre-heated 375 degree oven until edges are lightly brown, only 7-8 minutes. Remove from oven; place on wire rack to cool.

If frosting is desired (I desire), just mix a cup of powdered sugar with a little milk until it is the proper consistency (unlike cake frosting, it will be thinner but not so thin it runs off the cookie). Sprinkle while frosting is wet.

Now, try very hard not to eat so many that you have to make another batch before the band concert which is where they are supposed to go. Enjoy!

*Technically, my mom makes the all-time best sugar cookies but they call for shortening and I just can't eat nearly as many thinking about all that shortening.