Long time followers of my website know that the other thing that I have a tendency to make around Christmas Time (in addition to the mountains of cookies) is candy, chocolates or fudge. Sometimes Caramels, sometimes Fudge, sometimes Truffles. So this year, I went with another couple of types of fudge: Coffee Toffee Crunch Fudge and Cookies+Cream Fudge. It’s a super-simply, absolutely foolproof fudge recipe that turns out great every time. And ready in a very short time frame. Try it!
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cookies
Every year when I make my Christmas Cookies, I try out one or two new recipes. Or new-to-me recipes. Some are traditional cookies, some are modern cookies. One of the two new types that I made this year are these: Speculaas (Dutch) aka Spekulatius (German). They are a traditional Dutch spice cookie, usually rolled very thin and then imprinted with a design. While I have a few imprinting rolling pins, my dough wasn’t cooperating particularly, so instead of the imprinting pin, I went with a Christmas-y cookie stamp. All the same in the end. These cookies are very nice, a lovely traditional spice and will definitely stay in the cookie madness repertoire.
I had intended to make rugulach. But then last night, just before I rolled up the rolls here, I found myself uninspired and frankly, a bit lazy. And I couldn’t find my ruler — and if you know me, I can’t cut a straight line if I tried. So, instead, I rolled the rugulach dough into logs, with the jam spread in the inside, and baked these Spiced Peach Swirl Cookies up this morning. Turned out it was a pretty nice compromise.
I was lucky enough to be given some lovely local honey the other day. I love honey, and any time it is local, all the better. So, with a bit of said honey, I decided to make these Honey Oatmeal Scotchies — oatmeal cookies sweetened with honey and butterscotch chips. Very nice snack — or maybe to go into lunch boxes if kids are going back to school (big IF there, right?)