It just isn’t the holidays without cookies. I love to bake up a bunch of holiday cookies — but let’s be honest, sometimes we can get carried away, and what is supposed to be delicious fun can turn into a stress fit of flour, butter and sugar. My solution to this is to host a cookie party. Invite a bunch of friends and family over, select a few cookie recipes and put everyone to work! This way you can share the work, the expense and the delicious outcome. Just remember to double or even triple your recipes to be sure everyone gets enough. I’d recommend at least 6 dozen cookies per person to take home.
And for lots of great cutters, sprinkles and cookie accouterments check out Cookies - they have a store in Seattle’s Ballard neighborhood and lots of supplies available on line, too.
What holiday cookies to make? I have my favorites, the sugar cookies with icing and sparkles, my mother-in-law makes the best “trees” with light green icing and red sugar. I also adore thumbprint cookies, peppermint chocolate bark, and of course a good bar cookie.
Here I’ve included a recipe for My Mom’s Oatmeal Gumdrop Cookies. My mom made these cookies for years and I used to have the job of cutting up the gumdrops. To make this task a bit easier, try snipping them into pieces with clean, wet scissors.
My Mom’s Oatmeal Gumdrop Cookies
Makes approximately 6 dozen cookies
2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut into approximately 1/4-inch pieces
(I had trouble finding a 16-ounce bag, so if you can find only a 13-ounce bag that is okay.)
1/2 cup chopped walnuts
1/2 cup raisins
In a mixer, cream together butter, shortening and sugars until fluffy. Then add the eggs, vanilla, and buttermilk, and mix until smooth. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill, covered, 2 hours.
When ready to bake, preheat oven to 350 degrees F. Drop dough by tablespoonfuls onto a greased baking sheet. Bake about 10–12 minutes, or until golden.
© 2003 by Kathy Casey Food Studios®
December 4th, 2008
The holidays are quickly approaching and this means it’s time to start cooking, shopping and hosting holiday events!
Lots of great holiday stories, recipes and tips on Dishing with Kathy Casey on Seattle‘s KOMO 1000 Radio
Catch me every Thursday at 4:15 and 6:15 PM to hear what’s new and tasty every week. Recipes from the show, tips and stories are on my blog. I hope you all will log on often—and let me know if there are topics or ideas you would like to see on my show. Just jot me a note at email@example.com. And if you’re not able to get to your radio, you can log onto the show and listen live at KOMO Radio.
Save the Date: Holiday Book Signing at Northgate Barnes & Noble
Catch me along with Chef Tom Douglas and wine writer Paul Gregutt on Thursday December 11th from 6 to 8 PM at the Northgate Barnes & Noble, where I will be signing my cookbook Kathy Casey’s Northwest Table. The Barnes & Noble Bookfair will benefit Edmonds Center for the Arts, the Puget Sound‘s newest performing arts center, located in downtown Edmonds.
Check out more tasty reads for your favorite chef—see a fantastic limited-time offer for friends and family from my publisher, Chronicle Books below! Good only until December 5th.
Story in Seattle Woman Magazine
Be sure to read Tara Hayes’s fun piece, “Good Enough to Make Yourself,” on local cookbook authors. I’m featured along with some other great Seattle women food writers.
Great Stocking Stuffers at Dish D’Lish Ballard Café and Our On-Line Store
Don’t know what to get your favorite foodie for Christmas? How about something that will easily tuck into that holiday stocking … Dish D’Lish French Seasoning Salt or some of our homemade jams and preserves. And for a quick and easy appetizer, try pairing our Blueberry Lavender Chutney with soft goat cheese on crostini. And of course what’s a holiday party without some cheer? Try my recipe for Holiday Spiced Pomegranate Fizz —it’s just what the season calls for. And for a sexy non-alcoholic option, try making a Ruby Sparkle with 1 ounce of my Dish D’Lish Red Sangria Mix Cocktailor and 4 to 5 ounces of sparkling water. Serve in a flute or on the rocks, and I like to garnish it with a strip of lemon zest and a sprig of fresh rosemary.
And don’t forget, if you’re in the Ballard neighborhood, to stop by our Dish D’Lish Café & Store for some impromptu tasty shopping and a quick lunch. We’re at 5136 Ballard Ave. NW and are open Monday through Friday from 10:30 AM to 6:00 PM.
Holiday Spiced Pomegranate Fizz
Makes 1 drink
3/4 oz spiced rum
3/4 oz raspberry vodka
1 1/2 oz Dish D’Lish Lemon & Lime Sour Cocktailor* (or 3/4 oz lemon juice and 3/4 oz simple syrup**)
3/4 oz pomegranate juice
Tiny splash (about 1/2 oz) chilled soda water
Garnish: freshly grated nutmeg & orange zest
Fill a cocktail shaker with ice. Measure in the rum, raspberry vodka, lemon juice, simple syrup and pomegranate juice. Cap and shake vigorously, then strain into a martini glass. Add a tiny splash of soda water. Do a very light grating of nutmeg over the top of the drink, and drop in the orange zest.
*Available at Metropolitan Markets, Dish D’Lish Ballard or at www.kathycasey.com.
**To make simple syrup: Combine equal parts sugar and water and bring to a quick boil. Cool, bottle, and refrigerate until needed.
Recipe © 2008 by Kathy Casey Food Studios®
December 4th, 2008