MERRY CHRISTMAS, EVERYONE!!
I love Christmas. My family tradition of Christmas Eve is to finally put up our Christmas tree and decorate it. In the last several years before I got married and moved out to London, my sister and I had such hectic schedules that we wouldn’t be able to get home until the 23rd or so. Mom and Dad never wanted to decorate the tree without us, so the new tradition was to rush out and find a tree and then quickly decorate it in a hap-hazard manner to make sure we had some holiday cheer up in the house before the big day.
The first Christmas I had with Jeff was the first time we had a tree up for any significant amount of time. The day after Thanksgiving, he took me out to the Elgin Tree Farm. Armed with saws and boots, we roamed through rows of trees and found the perfect one to chop down ourselves. We took it home and battled our three cats for a full month in keeping it up.
This year, we broke the record and bought the tree before Thanksgiving! You cannot imagine how thrilled I was to have the intoxicating smell of pine filling the flat before the smell of the turkey. My husband was a complete saint one night when I was out and the lights arrived in the mail. I came home to the blinds open and a well decorated tree illuminating the front bay windows.
We have thoroughly enjoyed seeing all of the Christmas lights all over this city, but the one thing that makes Christmas the holiday to beat all holidays is the Christmas cookies.
I had some leftover pumpkin puree from the Halloween pumpkin muffins in the freezer. (Yes, it freezes beautifully. Some liquid separates, but make sure to stir it back in rather than dumping it. The puree is too thick if you strain it.)
So, if you’re stumped for a Christmas cookie idea to try, check out these Pumpkin Spiced Sugar Cookies with a simple icing decorated on top. It’ll definitely get you some holiday cheer.
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Pumpkin Spiced Sugar Cookies
makes about 20 cookies
adapted from Wine and Glue
250g granulated sugar
100g light brown sugar
350g gluten-free flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
125g butter (or coconut oil)
2 tsp vanilla extract
1 egg yolk
100g pumpkin puree
1) In a large bowl, combine the flour, baking powder, salt, and spices. Set aside.
2) In another bowl, cream the butter and sugar together until well combined. Set aside.
3) You’ll need a third bowl to whisk together the egg yolk, pumpkin, and extract. Then, in three waves, combine everything in the butter bowl and mix until just combined.
4) Refrigerate for at least 20 minutes. It would be better if you left it overnight.
5) Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit and back off the cookies in about 10 minutes.
6) Let them cool for five minutes on the tray before removing. Once completely cooled, ice as desired.
1 cup powdered sugar
1 tbsp butter, room temperature
1-2 tbsp milk
1) Combine all of the ingredients and mix well. Pour the mixture into a plastic bag and cut off the tip to decorate. Or use a fork for a more casual approach.
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What are your favorite Christmas treats? Any fun kitchen plans for the holiday season?