Nothing screams the holidays more than the toasty warm smell of cinnamon!
I’ve been eating so many sweets lately that I didn’t think I had room to eat a dozen or so cinnamon rolls (okay maybe I do ;)), so I found the next best thing: Cinnamon Roll Sugar Cookies! So now I can have my roll and eat it too!
Let’s grab our passports today and see how the holiday’s are celebrated around the world! I opted to stop over quickly in Germany where my family is from for this around the world bake. Germany is well known for it’s holiday traditions: Christmas Market, Advent Calendars, and of course the FOOD!
One of my favourite Christmas memories is sneaking my Oma’s Spritzgebäck (which translates squirt cookie as they come out of a cookie press, or spritz because you know spritz!) from the table before dinner. Spritzgebäck is a very traditional German fluffy butter cookie which looks oh so fancy so I had to try my hand at it.
I found this recipe from Dinner at the Zoo. The recipe is very simple: only butter, flour, sugar, salt, vanilla, and an egg. You then take the mixture and put it in a cookie press, and squirt each one out onto a cookie sheet and bake. The recipe is for chocolate spritzes, but I ended up doing half in chocolate, and half without.
Unfortunately my cookie press (a 60+ year old thing that my Oma passed on to me in which you actually have to crank the press like a stuck jar of pickles to get the cookies to come out) wasn’t really a fan of this recipe. The dough tastes absolutely amazing, but might be too dry for this particular press (or maybe I need to work on my arm muscles!) So instead I opted to roll out the cookies and do cut outs – which worked spectacularly!
I then dipped half of each cookie in melted dark chocolate (the half dip is a very German thing) and added sprinkles – and wunderbar!
Christmas Treats Elsewhere!
I absolutely love seeing how people elsewhere celebrate! Here’s some of the goodies that come from around the world that I would love to try:
A little late getting this post up, but I was up into the wee hours of the night whipping up dozens and dozens of little treatsies yesterday and decided I should try and be a bit awake at work today! Day 2 of 25 Days of Christmas Baking was Shortbread! These buttery bites are a Christmas requirement for many.
I was flip-flopping all day long with what recipe I want to do, so the only answer in the end was… BOTH!
Shortbread Cut Out Cookies
First up was this recipe for Easy Christmas Shortbread Cookies from The Café Sucre Farine. They’re both butterylicious and beautiful, and can confirm that they ARE as easy as it says on the tin!
The recipe gives some decorating tips and calls for a peppermint glaze and buttercream piping. I opted for some lemon glaze and sprinkles instead and think they look pretty cute!
I also made Mini Chip Butter Crisps, which have been a family favourite since I was very young. I think the recipe came on the back of carton of butter way back in the day. This one is a whipped shortbread cookie, which is literally the same ingredients as your typical shortbread cookie but just beating the dough for longer which adds extra air to the mixture.
I get a couple people asking for this recipe each time (which is apparently way too much because my recipe is coated in buttery fingerprints).
What You Need
2 1/4 cups all purpose flour
1/2 tsp salt
1 1/4 cups butter or margarine
1 cup icing sugar
2 tsp vanilla
1 1/2 cups mini chocolate chips
Cream the butter/margarine with a mixer. Beat in the icing sugar and vanilla.
Add in the flour and salt mixture one part at a time and blend until nice and smooth
With a wooden spoon, mix in the chocolate chips
Form the dough into 1 inch balls by hand and place onto an ungreased cookie sheet. Press dough balls down with the bottom of a glass dipped in flour and top with some sprinkles.
Bake at 325 degrees F for 10 minutes and enjoy! These cookies freeze VERY well (and actually taste even better frozen!)
Happy December!! Can you even believe it’s almost time for the holidays ONCE AGAIN?! Whether that means for you cheesy movies, cookies, and celebrating with friends and family or just a quiet relaxing last month of the year before new adventures next year!
It’s also been ONE year since I started this blog. That’s hard to believe. I have had so much fun sharing my adventures this past year, even though I haven’t posted nearly as much as I wanted to. I really enjoyed doing the 30 day blog challenge I did last December and wanted to do a similar challenge to keep me motivated. That and I clearly need some structure for my posts (I sound like my high school teacher!!) 😀
Which got me to thinking (UH OH!)… a sadly neglected hobby of mine that I’ve been craving to do more of all year is BAKING!!! I already need to do a little bit of baking for work and gifts this month, plus I really want to increase my skills and most of all have a ridiculous amount of fun. So I rolled it all up into one and created a 25 DAYS OF CHRISTMAS BAKING CHALLENGE!
I didn’t want to leave it too open or make it all cookies, so I’ve added a bunch of festive ingredients like peppermint, chocolate, and even a little bit of fruit (you mean healthy things in MY Christmas treats?!?), along with different varieties of baked goods. This is what I’ll be trying to tackle up until Christmas Day:
There are just TWO WEEKS until Christmas! I am both SO EXCITED and SO RUSHED because I have so much to squeeze in. Bake exchange at work, baking for family dinners, baking my favourites for ME to snack on! Shortbread is my all time favourite Christmastime snack, especially because it’s so easy to make on a whim with ingredients you almost certainly already have!
And with chocolate chips and sprinkles, even happier!
What you need: 1 cup of Butter – room temperature 1/2 cup Icing Sugar – sifted 1 1/2 cup of Flour 1/4 cup Cornstarch 1/4 teaspoon salt 1/2 teaspoon of Vanilla 1/2 cup of Chocolate Chips and/or Sprinkles (I choose to add both for extra colour!)
How to make them: 1. Preheat oven to 325°F and grease cookie sheets 2. With an electric blender mix the butter and icing sugar until quite fluffy. Then add in the flour, cornstarch, salt, and vanilla until everything is combined. Hand mix your chocolate chips and sprinkles. 3. Scoop your dough out with a spoon (balls should be about golf ball sized) onto your greased cookie sheets, and flatten with a fork. Add extra sprinkles to the top. The recipe makes ~36 cookies 4. Bake for 15 minutes. Cookies just be just barely golden when you pull them out of the oven. Let them cool (if you can!)
These cookies are so fluffy and yummy. I personally like to throw them in the freezer and think they taste even better somehow when they are chilly. Enjoy! xox