Notions

Another Christmas favorite, almost identical to Almond Crescents save for shape and nut. Like the Linzer Cookies, the choice of nut is largely up to you.

Ingredients:

2 c flour

1 tsp vanilla

1 c soft butter

1/2 c powdered sugar

1 tsp salt

3/4 c finely chopped nuts (almond, walnut or hazelnut is common)

Steps:

Preheat oven to 350° F and lay out ungreased cookie sheets

Cream butter and powdered sugar

Add flour, salt and vanilla

Mix in nuts

Roll dough into small balls and bake for 15 minutes

Roll in powdered sugar once while still warm

Another Christmas tradition in my family, these cookies are more flavorful than many commercial Christmas cookies, but not as spicy as gingerbread cookies. They do require a specialized cookie cutter (or some of those really small cookie cutters) for the top layers.

Ingredients:

1 1/4 c butter (2 1/2 sticks)

1/2 tsp salt

1 c sugar

2 eggs

2 c ground nuts (I used hazelnuts, almonds and walnuts but there's no hard and fast rule)

2 tbsp cocoa powder

1/4 tsp nutmeg

1/4 tsp cinnamon

1/8 tsp cloves

3 c flour

Instructions:

Cream butter and sugar, add eggs one at a time.

In a separate bowl, mix nuts and spices. Add to creamed stuff.

Add flour slowly and carefully.

Chill dough at least 45 minutes.

Roll 1/4 inch thick, cut bottoms and tops making sure you have an equal number of each.

Bake at 350°F for 10-15 minutes.

Once cool, dust top cookies with powdered sugar.

Flip bottom cookies over and spread with a very thin layer of jam.

Gently press top layers on to make sandwiches.

Eat and enjoy; or, for even better results, store in a box for a few days before eating.

A few notes:

Raspberry jam is traditional, but it's really up to you and the flavors you want. Nutella has become popular. I used raspberry and orange marmalade.

Keep the dough cool to the touch while you're rolling and cutting. If it gets too warm, it will start to disintegrate.

Because I am an unashamed nerd, and because my wonderful grandma got me a lizard cookie cutter for Christmas without asking questions (and then sent it to me early with a note reading "Open At Once!!!"), I spent a good part of Christmas Eve making a first attempt at replicating Professor McGonagall's Ginger Newts.

The recipe I used was written up by my other grandma, who was a phenomenal cook. It seems to have been designed more towards gingerbread men/houses instead of the chewier Ginger Newts I've seen online, but they hold their shape well and can be as gingery (tee hee) as one wishes.

Here's the recipe, with my notes in parentheses:

Mix together in a saucepan:

2/3 c brown sugar

2/3 c molasses (I only had about half a cup, but they seem to have turned out alright anyway)

1 tsp ginger (or more, or less)

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp salt

Mix and bring to a low boil.

Add:

3/4 tsp baking soda

2/3 c butter (10 2/3 tablespoons)

Stir until butter is melted. Remove from heat and pour into mixing bowl.

Then stir in:

1 egg

5 c flour (I'd recommend going one cup at a time so you don't get flour everywhere)

Chocolate Chip Sour Cream Muffins