CHRISTMAS COOKIES FROM MOM’S KITCHEN
My mother loved to bake, Karen Barnaby writes, and Christmas was when she could indulge this love unimpeded. There were hundreds of cookies by the time she was finished. Nothing was ever burnt, haphazard or messy. My mother was not a last-minute person; s
This traditional Greek Christmas cookie sometimes includes a whole clove stuck into the top of each cookie and a sprinkling of rosewater when they come out of the oven. If this appeals to you, try it on half the batch. Makes: about 60 cookies 1 ½ cups (375 mL) sliced almonds, roasted and cooled 4 cups (1 L/480 g) all-purpose flour ¼ tsp (1 mL) sea salt ½ tsp (2.5 mL) baking powder 2 cups (500 mL) unsalted butter, at room temperature ½ cup (125 mL) icing sugar 2 large egg yolks 3 to 4 cups (750 to 1000 mL) icing sugar
1. Place the cooled almonds in a food processor and pulse until finely chopped. Alternatively, place in a sealed plastic bag and crush till fine with a rolling pin.
2. Whisk the flour, salt and baking powder together.
3. With a mixer, cream butter and ½ cup (125 mL) icing sugar on medium-high speed until very white and fluffy, 10 to 15 minutes. It should resemble whipped cream.
4. Add egg yolks and beat 5 minutes more. Stir in flour ½ cup (125 mL) at a time to create a smooth, pliable dough. Cover loosely and let rest for 1 hour.
5. Heat oven to 350 F (175 C). Roll into balls using 4 tsp (20 mL) of the dough for each. Flatten slightly, making a tiny indent with your finger in the top to hold more of the icing sugar.
6. Place 1 inch (2.5 cm) apart on parchment-lined cookie sheets. Bake 1 tray at a time on the middle rack of the oven for 25 to 30 minutes, until golden brown on the bottoms.
7. Sieve icing sugar onto a cool baking sheet or large platter, and transfer the cookies to it while they are still warm. Sift icing sugar generously over the cookies, sifting with more as the cookies melt the sugar. Let cool.
8. Move the cookies carefully, not disturbing the icing sugar. You can put the cookies into paper cups to keep the icing sugar intact.
9. Store airtight between wax or parchment paper for up to 4 weeks. Freeze for longer storage.