Recycled Christmas

This is an article I used when I was writing for the newspaper. My neices have requested this recipe, so I figured I would recycle the column. Merry Christmas!!!


Making Memories

It is hard to believe the holiday season is already in full swing. I swear we were still cleaning leaves in the yard just last week. It is such a busy season; the pace is fast and furious. I wish I could slow down and enjoy it, but there is just too much to do. Working in retail, the hours are extended and business picks up; the school is calling almost every day looking for subs, and I have been fighting a cold for three weeks now. We all overextend ourselves this time of year, it is hard not to. On the bright side, the house is decorated and I love turning on the tree and relaxing when I do find a moment.

Last week the kids and I decorated a gingerbread house. I always look forward to these projects because they seem so family oriented and festive. Soon after opening the box and mixing the frosting I begin having flashbacks to last year’s gingerbread house. I remember saying to myself that maybe we don’t need to do this every year after all. But it is too late now, I must follow through. Joe assembles the house and after it dries the decorating ensues. Alec has decided to forgo the offset spatula I have given him and opts for using his bare hands to spread frosting on the roof. I cringe and remind myself this is supposed to be fun. Kyle would rather eat the candy decorations than involve himself in decorating until he sees the ice cream cone tree I am making. I relinquish my tools and watch as he makes his own tree. The frosting won’t stick and clumps keep falling in his lap or the floor, where the dog is eagerly waiting to lap up the sugary blobs. Kyle’s tongue is green from all the frosting that he has eaten, even though I told him it wasn’t really frosting, but confectionary sugar and Crisco. The kids soon get bored and leave me with a half done house and a frosting covered kitchen. I finish the project alone, the whole time wishing I had just a fraction of Martha Stewart’s craftsmanship.

When I was growing up, right around Christmas my mother made sugar cookies and invited us in the kitchen to help decorate them. This was pretty much the only time we were involved in the kitchen as she was very particular about cleanliness. It was something I looked forward to and knew I would continue the tradition someday. What I didn’t realize was that it would become a cookie baking frenzy. Last year I made nine different kinds of cookies. I have several recipes that are must haves and then I add a few new ones every year. The one at the top of the list are Eggnog Logs which have become everyone’s favorite. It is requested at the Elliott family holiday gathering every year. Another is Joe’s grandmother, Mor-Mor’s, Swedish Butter cookies. She was a great baker and handed the recipe down to me along with her cookie press. When I make them I remember her stories and miss her terribly.

I begin by making the dough and wrap and label them for keeping in the fridge. When I have an entire day to spare, I put some Christmas music on and begin rolling, cutting, baking and decorating. The kids may join me in the frosting, but it inevitably turns out like the gingerbread house scenario. By the time I am done, my kitchen is covered in a layer of flour and crumbs. My back will ache and my feet are sore. I deliver the trays of sweets to my friends, family and work. When it is done, and the kitchen is clean, I will make myself eggnog with brandy and turn the lights on the tree and sit. I will reflect on special memories of holidays past and hope that I am making memories that someday my children will cherish.

Eggnog Logs



Prep time: 1 hour plus chilling and decorating
Baking time: 13-15 minutes per batch

Ingredients:

1 cup butter or margarine; softened
¾ cup granulated sugar
1 tablespoon dark rum
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 large egg
3 cups flour

Frosting:

¼ cup butter or margarine softened
21/2 cups confectioners’ sugar, divided
1 teaspoon dark rum
1 teaspoon vanilla extract
2 tablespoons heavy cream or milk

Nutmeg for garnish

Cookies:
Pre heat oven to 350F. Beat butter and sugar until light and fluffy. Beat in rum, nutmeg, vanilla and egg. Stir in flour. Divide dough into 6 pieces; wrap and refrigerate at least 30 minutes. On a lightly floured surface, shape each piece into a ½ inch diameter rope. Cut into 3 inch logs. Arrange 2 inches apart on ungreased cookie sheet. Bake 13-15 minutes until lightly browned.

Frosting:
Beat butter, 2 cups confectioners’ sugar, rum and vanilla until smooth. Add cream; beat in remaining sugar if needed. I use a pastry bag and tip to frost, but if you don’t have one just spread with a knife and run a fork over to simulate bark. Sprinkle with nutmeg. Makes 5 dozen.