SCRUMMY CHRISTMAS COOKIES

AMARETTI COOKIES

INGREDIENTS

2 egg whites

190g caster sugar

300g ground almonds (unpeeled whole and slivered)

1 1/2 tsp dark golden honey

1 tsp good almond extract

50g caster sugar

50g icing sugar

METHOD

Preheat oven to 180C/fan.

Line a couple of oven-width baking trays with baking paper.

Place egg whites in bowl of stand mixer (or use hand held whisk) and whisk until white and frothy.

Add the caster sugar, a large spoonful at a time and whisk until soft peaks are formed.

Add the rest of the ingredients, apart from the last two sugars, and mix with a spatula until everything is incorporated.

Place caster sugar on one plate and icing sugar in another.

Using a dessertspoon, scoop out some of the mixture and roll between your hands into the size of a golf ball.

Roll first in the caster sugar, then in the icing sugar, and carefully place on your prepared tray.

Repeat until all the mixture is finished, leaving a little space in between cookies as they puff up and spread a bit.

Bake for about 15 or 16 minutes or until they begin to turn golden brown.

You may have to bake two trays first and then do another lot when they are done.

Let them cool a little on the trays and then carefully let cool completely on wire racks.

They should be crunchy on the outside and almost molten on the inside.

Yum!

The world isn't a happy place right now. In fact, I'd go as far as to say it's a mess. But it's holiday time. Time to try and take a break from the bad news, for me anyway, and do something that calms the mind and warms the heart. Personally, nothing cheers me up more than baking for friends, family (and for husband, which also improves his mood no end!) So here are a couple of recipes for you that might make your holiday season a bit more cheerful. Peace and Light to you all and Merry Christmas/Happy Hanukkah to everyone who celebrates.

SUGAR COOKIES W/ OR W/OUT ROYAL ICING

INGREDIENTS

4 cups (480g) plain flour

scant tsp salt

scant tsp baking powder

1 cup (227g) unsalted butter, softened

1 cup white graduated sugar

2 large (or 3 small) eggs

2 tsps pure vanilla extract

Royal icing (if decorating cookies)

METHOD

Sift flour, salt and baking powder together in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed for about 2 minutes, or until light and fluffy.

Add the eggs, one at a time, while mixing, beating well between each addition. Keep scraping down the sides of the bowl.

With the mixer running on low, gradually add the flour mixture, scraping down the sides of the bowl from time to time, until everything is incorporated.

Divide the dough into two chunks. Roll each into a smooth ball.

Place one on a large sheet of clingfilm and wrap. Then flatten with your hand to form a disk.

Do the same with the other.

Then refrigerate for at least two hours or even overnight.

Bring dough back to room temperature and place on kitchen bench, which has been lightly dusted with flour.

Preheat oven to 200C.

Line a couple of oven-width baking trays with baking paper.

Roll out dough with a rolling pin to about 1/4 inch thickness and use decorative cookie cutters to make your favourite shapes.

Carefully place cookies on the trays about 1 inch apart.

Bake for 10 - 12 minutes or until bottom edges start to turn brown. Let cool for a few minutes and then cool completely on wire racks.

Serve plain or decorate with royal icing.