We got around to baking Christmas cookies over the weekend. My goal was to involve the children as much as possible, make specifically Christmas-y cookies, and have a nicely balanced cookie plate when we have guests.
We made Almond-Toffee Bark using saltines that Ben laid out for me. Jennifer Jo wrote a post comparing this stuff to crack, and she's right (I used my aunt's recipe which is similar). The ironic thing about my batch is that I used the only crackers I had on hand: whole wheat saltines. So this is healthy crack, ok?
I mixed up the gingerbread dough and handed it over to the children. They did all the rolling, cutting, and placing on cookie sheets. I was nearby making Russian tea cakes, but I didn't intervene much.
I'm still considering making pinwheels, especially this recipe. But I'm only doing it if it's fun and adds to the merry-making!
updated with recipe:
Russian Tea Cakes - from Mennonite Country-Style Recipes by Esther Shank
Place about 1 cup powdered sugar on a plate and set aside.
1/2 cup shortening
1/2 cup butter
1/2 tsp. almond flavoring
1tsp. vanilla extract
1/2 cup sugar
Separately, stir together:
2 1/4 cups flour
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup finely chopped walnuts
Stir walnut/flour mixture into butter mixture. Dough will look crumbly, but then you should be able to squeeze it together into 1" balls. Roll balls in powdered sugar, and place on ungreased baking sheet. Bake at 360 for 9-10 minutes - do not overbake! Roll again in powdered sugar if you wish. Allow to cool. Freezes well.