On the tenth day of Christmas, my true love gave to me ten Christmas Butter Balls, nine Greek Apple Cookies, eight Cinnamon Stars, seven Basler Christmas Cookies, six Pumpkin and Pineapple Cookes, five Chestnut Rings, four Poppyseed Cookies, three Peppermint Macaroons, two Orange Date Cookies and a freshly baked Ginger Snap
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These have been Christmas cookies which have been traditional in my family for as long as I can remember. They come out at Christmas time and no other. Now that we are all together, Covid quarantining being over, it was time to get back on track for the 12 days of Christmas cookies and make them! They are decadent and crumbly, with a sweet coating and a deep, rich chocolatey interior. I absolutely love them and am very excited to share (with express permission from the gate keeper of family recipes).
1 c softened butter
3 tbsp sugar
3/4 c finely chopped walnuts
1 tsp vanilla (ish)
1 tbsp semi sweet mini chocolate chips
1 tbsp unsweetened cocoa powder
1 tsp cinnamon (ish)
1 1/2 c flour
Powdered sugar for dusting
1) Cream butter and sugar together until fluffy. Add nuts, vanilla and chocolate chips and stir well.
2) Gradually stir in dry ingredients. Shape the dough into marble-sized balls and space out on an ungreased cookie sheet.
3) Bake at 165°C for 15-17 minutes. Cool on the cookie sheet for a minute, then optionally, roll in powdered sugar.
It is only recently that I have tried making some of these without the powdered sugar. They are just as tasty but with a surprisingly different flavour profile, a deeper note without the extra sweetness. I absolutely love these! Happy New Year!