I know, right!?
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I’m making a pastis gascon for the Xmas Eve dinner later tonight, and baking off a batch of my favorite Xmas cookie- Camilla Wynne’s fruitcake cookies. Fruit has been macerating since yesterday. Once I’m done with this workout, I’ll be tying on my apron.
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Yossy Arefi’s cookie butter blondies with buttered rum glaze for neighbor cookie boxes. The crumb I sampled was delicious.
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I love those blondies @ChristinaM !
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Crust is ready to be filled, creme patisserie is chilling, and poached pears are in the fridge awaiting slicing. As soon as the cream is ready, I’ll put it in the tart. I may ask my b-i-l with superior knife skills to make the pear slices look pretty on top, and he suggested apricot jam to make a light glaze to brush on top of the pears.
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Be sure to pass the jam through a mesh strainer.
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Great tip, thanks!
Beautiful! Looks like a cookie wreath!
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I was lazy once, didn’t do it, regretted it!
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Queen of Christmas cookies: Camilla Wynne’s fruitcake cookies.
I got 50 cookies from the full batch. I do make them a bit smaller than she specifies; I also use pistachios exclusively, and left out the optional marzipan. I candy my own orange peel using her method, and make the bespoke spice blend.
These bake surprisingly fast for me - 11 minutes or so.
I store these with bread for longevity; the flavor improves immensely with time.
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Beautiful
How did you keep them over that time period?
Those gold sprinkles are so festive!
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Fabulous!
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Just boasting: my sister won a holiday cookie bake-off yesterday with this recipe (curd was made from scratch).
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Way to go, Sis! Those look delightful!
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Look at those swirls!!
Wow, worthy of a boast!
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