In December, after lunch we often bake cookies
Our gift to neighbors and friends are a plate of cookies
I don't do an "all day" cookie baking and fill plates with assorted cookies.
But rather, I make them a batch or two at a time
And the lucky recipient gets a plate of one type of cookie.
And I love to try new recipes,
This week it was an Italian Sprinkle Cookie
found in a new cookbook, Second Helping by Johnnie Gabriel
They were shown with spring colored sprinkles
I chose to sprinkle them with Christmas colors!
Whenever I make cookie plates, I always eat at least one cookie
off the cooling rack.
And then I save two or three for that afternoon's tea
Taken as usual in the breakfast room
Three cookies -- the perfect amount for afternoon tea
During December, tea is taken in the Christmas China -- Royal Doulton's Tartan
bought years ago on a trip to England.
Three cookies fit another saucer perfectly, making it a cookie plate.
I noticed at breakfast last week that my blue transferware creamer clashed awfully
with the Tartan.
A antique mall the next day provided me with the English Christmas creamer and sugar.
In the individual size which is perfect for me . . .
and the poinsettia and Christmas rose look good with the Tartan!
The cookies are good and easy to make and I found out that the Italian Sprinkle Cookies are really Angeletti cookies which are Christmas and Easter cookies. The recipe makes a lot but I did halve it and it made enough for three plates but some for tea!
ITALIAN SPRINKLE COOKIES
5 cups flour
2 cups powdered sugar
2 T. plus 1 1/2 t. baking powder
1 c. vegetable oil
1 T. almond extract
1 1/2 t. lemon extract
1/2 c. warm milk
1 t. almond extract
1 t. vanilla
3 1/4 cups powdered sugar
Preheat the oven to 350.
In a large bowl beat the eggs until light and foamy, about 5 minutes. Set aside.
In another large bowl, combine the flour, sugar and baking powder. Stir in the oil and extracts. Gradually add he eggs to the flour mixture. The dough will be stiff. Roll the dough into 1 inch balls (I used my smallest ice cream scoop to make sure the cookies were all the same size) and place on ungreased baking sheets. Bake for 12 minutes or until the edges begin to brown.
Make the glaze: In a large bowl, combine the milk and he almond and vanilla exxtracts. Add the powdered sugar and whisk until a smooth glaze forms
As soon as your remove the cookies from the oven, immerse two or three at a time in the glaze. Remove with a slotted poon and place on wire rack to drip. Quickly prinkle the top with colored sprinkles.
Let the cookies dry for 24 hours. Store in airtight containers.