NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Feeling gratitude and not expressing it is like wrapping a present and not giving it." ~ William Arthur Ward
What a delight to awake to everything frosted with snow this morning! As I tried to learn how much snow had fallen and heard such a wide range I decided to take out my ruler and measure…the snow on our patio measured about 5 1/2 inches and was still softly falling. Now it is really beginning to feel like Christmas!
I admit the snow doesn't feel quite as delightful when stuck in traffic, but freshly falling snow has always been a joy to my heart. That must be why we still live in the northland…a winter without at least one good snowstorm feels like a winter wasted!
RECIPE OF THE WEEK
We got a start getting into the spirit of the season last weekend when we had a sleepover with two of our grandchildren and baked some Christmas cookies.
We ALWAYS made spritz as part of our holiday tradition when I was growing up…and they were always in an 'S' shape…with no sprinkles or frosting or anything else.
Our grandkids asked for different shapes…and they added lots of sprinkles…but I still had to make some in the simple 'S' shape as well. I think I like the 'S' shape because it has more surface area and therefore a little more 'crunch'…as if any butter cookie could be crunchy!
The key to making spritz is keeping the dough chilled and stiff. Most recipes say to start with softened butter but I take it right out of the refrigerator…then cut each stick into 8-10 slices and let the electric mixer soften and smooth it.
SPRITZ BUTTER COOKIES
1 pound butter- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla or almond extract
- 4 cups flour
Preheat oven to 375 degrees F.
Cream butter and sugar, add beaten egg and mix well. Add flavoring of your choice (may also add food coloring if desired). Add flour a cup at a time and mix well after each addition. Chill slightly and form desired shapes with Spritz press onto cookie sheets. Decorate as desired.
Bake 5 minutes on low oven rack, then move to higher rack and bake another 5-6 minutes. Remove tray from oven and let cool on baking sheet until just warm, then use metal spatula to remove to wire rack to cool to room temperature. Store airtight for up to 4 days or freeze for longer storage.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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