the Christmas cookie bonanza of 2013!

It’s no secret that I love baking, so I ended up baking like a million types of cookies this year. I thought I would do a round up of links to the recipes I used, particularly the Williamsburg gingercakes. They were my favorite treat when we went to Williamsburg when I was a little girl, and now they’re a Christmas tradition.

Lofthouse Sugar Cookies (you know, the fluffy sugar cookies with the thick frosting you get from the grocery store)

Peanut Butter Blossoms

Oatmeal Raisin Cookies

Classic Chocolate Chip Cookies

Russian Tea Cakes

Williamsburg Gingercakes (use the recipe in the comments, it’s much better! I have some tweaks for it too if anyone want to try my variations.)

Candy Cane Cookies

Ode to a Breakfast Sandwich

I’ve never been much of a breakfast person, but oh, I could eat this for breakfast every morning. I like to serve it with a glass of milk and a sliced tomato. Mm. So good.

Crap. Now I’m hungry.

-Butter a griddle and a round metal…thing. Like a metal biscuit cutter, or the ring from a jam jar. Crack an egg into the metal ring and cook over medium heat. Cover if you can.

-Prepare your bread. Biscuits, bagels, English muffins, or slices of bread are always good options, but I’ve even used Eggo waffles.

-Put sliced ham (or chicken or turkey or what have you) on one side and a slice of cheese on the other. I love muenster, but you can do whatever you want.

-When the egg is cooked to your liking, pry it carefully out of the metal ring and drop it lightly onto your sandwich. If it goes flying and you say some bad things, don’t worry, I shan’t judge, I’ve done it too.

-Assemble your sandwich, stuff it in your face, and smile.

the traditional Christmas Eve buffet:

  • homemade whiskey-brown sugar applesauce
  • crackers/cheese/sausage
  • vegetables and dill dip
  • Swedish meatballs
  • mini pigs in a blanket
  • tortilla rollups
  • sherbet punch
  • Oreo truffles
  • Russian teacakes
  • shortbread
  • candy cane cookies
  • gingercakes
  • peanut butter blossoms

I am now enjoying the traditional food coma while P and I watch Love Actually. He’s never seen it before. I feel like a terrible wife.

At some point we will open the traditional Christmas Eve gifts (Mrs. Claus always gets to the house before Santa does and brings us new holiday pajamas), put the presents under the tree, and crash.

Tomorrow will be stockings, then breakfast (baked eggs, sausage, pound cake with strawberry preserves, and sparkling grape juice), then opening presents during the commercial breaks of the Disney Christmas parade.

I adore holiday traditions.

I hope you’re all having marvelous holiday evenings! And you should tell me what your traditions are!

You should share your favorite Christmas cookie recipe with us. :)


It’s a tie between like…four different cookies, but I really like these, so okay.

1 cup (two sticks) butter or margarine, softened
½ cup powdered sugar
1 teaspoon vanilla
2 ¼ cups all purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans (I crushed mine in a food processor or a blender so it’s very, very fine)

Preheat oven to 400 degrees.

Mix the butter, sugar and vanilla. Work in flour, salt and nuts until the dough holds together. Shape the dough into 1” balls and place them on an ungreased baking sheet.

Bake 10 – 12 minutes or until set but not brown. While warm, roll in confectioners’ sugar. Cool and roll in sugar again.

Makes 4 dozen cookies