Whoa, is it that time of year again? My tree is up, Elf is on prime time, and I have a pile of final exams to grade. Yup, it must be December!
It was a little up-in-the-air whether or not I’d do this, and in the spirit of openness, the way I was feeling in December, I didn’t know if I could ever get in the Christmas Spirit again. But I’ve prevailed against the doldrums, and here I am.
I’m starting the season off with one of my favorites–Italian Sand Cookies. I got this recipe a few years ago off the internet and they are always a crowd-pleaser.
Tonight, as I was starting to bake, I couldn’t find cornstarch. So, despite my best efforts, I was not prepared, and back to the store I went. Sigh.
Mixed it all together and piped it on a cookie sheet (I also didn’t have parchment paper, which I discovered after I got home from the store for the second time today. I was not about to return for a third.)
Now, when I lived in Wisconsin and made these, the piping came through a lot better.
Now, I don’t know why it is that these have spread out so much the past few years, but my inclination is that it has something to do with humidity and general Louisiana-ness. (50th in everything, except humidity.) If you happen to know the real reason, please let me know.
To celebrate my first day (night?) of holiday baking, I picked up a little something at Albertsons when I went for corn starch.
No, not the cat. That’s Zelda, and she’s a new addition. I’m talking about the glass of Prosecco, also a new addition of sorts.
When they were cooled, I melted some milk chocolate with a little coconut oil and dipped them, and then added the mandatory sprinkles.
My best friend once caught a glimpse of all the sprinkles on my shelf via FaceTime and made me count them for her. There were 20 different kinds. This was a few years ago, and the collection has indeed grown. I don’t have a problem; I can stop any time I want!
Welcome to December friends. Now would anyone like to write a 20 page paper for me this weekend?
1 1/2 cups flour (we used AP)
1/2 cup cornstarch
1/2 cup shortening
1/2 cup butter
1 1/4 cups confectioners sugar *
1 1/2 t. vanilla extract
*(we also liked 3/4 c. conf sugar & 1/4 c. granulated which made them a slight bit sweeter)
Creaming method. Put through bag with large star tip. Bake @ 375 F for 12-15 minutes or until lightly brown. Decorate with choc chips, sprinkles or leave plain and dip half in melted choc., etc.