I came across this Christmas cookie recipe that I posted six years ago and thought this might be a good time to reblog it for anyone interested in an easy but really delicious Christmas cookie. Just click on the link that says “Continue reading” below.
Thank you, friends, for checking in for the last 26 days while we did the alphabet countdown.
It’s time for your reward. Please help yourself to as many gingersnaps as you want.
If you feel like making your own, I will share the recipe at the end of the post.
Cool in fridge.
Roll and slice or cut with cookie cutter.
Bake at 350* for 8 minutes.
Good frozen.
*Candied ginger pieces can be added to dough. Also grated fresh ginger may be added.
This is a very Christmassy recipe, but it’s good any time of the year.
Simple to make: all the ingredients are in the picture below. No baking powder or baking soda or salt. Just butter, sugar, flour and an egg, vanilla, dates and nuts (you can do without the nuts if you have an allergy). Recipe is at the end of this post.
You can see that I’ve chopped the dates (except for one to show you) and the pecans (you can use walnuts if you prefer them).
Mix the butter and sugar, add an egg and mix again, add the vanilla and then the flour. You’ll get a gooey batter. Add the nuts and dates.
Drop by spoonfuls, a couple at a time, into a bowl with shredded coconut, and to avoid getting batter all over your fingers, take a big pinch of coconut and push the batter off the spoon with it. Then coat the batter over and over in the coconut, pressing lots of coconut into the batter as you shape it into a roll (a yule log).
Place the logs on a greased cookie sheet and bake them at 350 for 15 minutes.
They should be golden brown when they’re done.
Now all you need is a cup of something to go with the logs.
I copied my mother-in-law’s recipe years ago. She used walnuts, but I like pecans too, so sometimes I substitute.
Easy recipe. Enjoy!
wordsfromanneli 