{"id":11191,"date":"2013-12-24T06:00:51","date_gmt":"2013-12-24T11:00:51","guid":{"rendered":"http:\/\/klishis.com\/notreally\/?p=11191"},"modified":"2013-12-22T20:15:48","modified_gmt":"2013-12-23T01:15:48","slug":"tasty-tuesday-christmas-cookies-2","status":"publish","type":"post","link":"https:\/\/klishis.com\/notreally\/archives\/11191","title":{"rendered":"Tasty Tuesday: Christmas Cookies"},"content":{"rendered":"

Tried new recipes this year, some of which were an absolute failure, but most weren’t.<\/p>\n

Sugar Cookies – The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook<\/a>\"\"
\nLemon Cookies – America’s Test Kitchen Christmas Cookies 2012
\nRum-Raisin Chocolate Ship Cookies – The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime<\/a>\"\"
\nHermits – The Good Cookie: Over 250 Delicious Recipes from Simple to Sublime<\/a>\"\"
\nShortbread – Alice Medrich’s Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich<\/a>\"\" (I made one regular batch and one batch with nutmeg, because I LOVE NUTMEG.)
\nPumpkin Walnut Bread – Cook’s Illustrated Holiday Baking 2007 (I love this recipe)
\nCranberry Oatmeal Cookies – The Best of Fine Cooking Cookies No 23
\nPraline-Pecan-Coconut Bars – Nancy Baggett’s Simply Sensational Cookies<\/a>\"\"
\nBourbon Balls (I no longer remember where this recipe came from)
\nPeanut Butter Blossoms (I no longer remember where this recipe came from)
\nLemon Coins – Carole Bloom’s The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients<\/a>
\nI also plan on making Poticza from the The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook<\/a>\"\"
\nAnd I’d also like to lemon poppy seed quick bread.
\nAnd probably a pumpkin pie.<\/p>\n

I think I am going to give up trying to make pumpkin cookies. This year I tried Nancy Baggett’s Pumpkin Rocks with Cream Cheese Frosting (The All-American Cookie Book<\/a>\"\") and they were beyond a failure. I ended up with a flat, oily brown ooze. Theoretically, it’s because I use fresh (frozen) pumpkin, but this was a bigger mess than any other pumpkin cookie I’ve attempted to make with fresh (frozen) pumpkin.
\nThe other recipe that failed was Chocolate Raspberry Cookies, which are delicious, but a complete mess.<\/p>\n

And of course, there was the baking and decorating of sugar cookies, with peanut butter blossoms added in this year.<\/p>\n