Making these with Saskatoon berry jam, and omitting the almond extract.
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Still haven’t started baking, but I need to bring cookies to a party this weekend, so I can’t procrastinate much longer.
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Someone is bringing these to a cookie exchange tomorrow. I haven’t tried them before.
The look beautiful! One of my favorites from yesteryear. My recipe for these came from an old C&H Sugar cookbook. They usually went quickly at gatherings or ran out at exchanges.
That looks really good to me!! Yum…
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I’ve done a terrible job of getting photos this year, but so far I’ve made rstuart’s cranberry cream cheese poundcake, which is in the freezer for Christmas morning. My in-laws always request that I bring it! I also have Sally’s Baking Addictions bakery style PB cookies and oatmeal scotchies frozen and waiting to be baked. I’m in process of making (and freezing unbaked) SK’s unfussy rugelach. I baked SBA’s spritz cookies, and while my finesse with the cookie press leaves a bit to be desired, the cookies got the seal of approval from my husband. In savory baking - I made a batch of the very 70’s spinach cheese bars that my mom used to make, and also have those frozen for Christmas day snacks.
I will make a batch of chocolate biscotti for my friend’s 6 year old who is a very picky eater, but deemed my biscotti delicious.
It’s not Christmas in this house without a batch of homemade (with extra seasonings!) Chex Mix. I will proceed to eat too much of it, and not be able to have it again until the summer time.
I have a few other treats I’d like to make if my time and energy allow - magic cookie bars (for my sister), the lacy brown butter ricotta cookies people have been mentioning, and the caramel stuffed snickerdoodles from SBA. I made the snickerdoodles last year and people went crazy for them.
I love following along with everyone’s holiday baking! Always inspirational!
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Your prep game is INSPIRING, holy cow!
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Now I want Chex Mix. 
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Those Lacy Ricotta Brown Butter Cookies are so worth it; I’ve made them twice, second time I mixed a double recipe. Aged the dough, covered, in the fridge a few days. Recipe says to use a “used” vanilla bean … how many of us have those hanging around? Therefore, I recommend using half a fresh one, cutting it down the middle. You can use this twice. Good price at Costco.
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This recipe is great but I change it up a little:
Here is my ingredient list:
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
2 cups mixed nuts (I used roasted, unsalted from Trader Joe)
2 cups twisted pretzels
2 cups Goldfish (I used Rocket cheese crackers from Trader Joe)
1¾ sticks butter, melted (Microwave about 33 seconds at a time until butter melts then whisk in following ingredients)
4 Tablespoons Worcestershire sauce (use 6 T?)
2 teaspoons salt
2 teaspoons garlic powder
1 ½ teaspoons onion powder
½ teaspoon cayenne pepper
Dashes of Crystal Hot Sauce
Bake at 250 for 1 hour, 15 minutes, stirring every 15 minutes. The extra amount of Worcestershire sauce really does it.
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I am making that pound cake for the first time in 3 years tonight, for our office potluck tomorrow!
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Is there a recipe online for this?
Haha - thanks! As a chronically ill person, I am always trying to be prepared way ahead of the game in the event that I don’t feel up to things last minute. But I also was gifted extra time this week due to cancelled plans/sick friends/snow. My kitchen cleaning/dish washing husband helps, too!
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@mig - Here’s the copy I saved when rstuart posted it on Chowhound
Cranberry Cream Cheese Poundcake
1 and 1/2 cup softened butter
1-8 oz. pkg. cream cheese
3 cups sugar
6 eggs
3 cups cake flour
2 tsp vanilla
3 cups frozen whole cranberries (don’t use fresh as they will stain the cake batter)
In a large mixing bowl, combine butter and cream cheese. Gradually add sugar until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add sifted cake flour , mixing well. Add vanilla. Dredge frozen cranberries in 2 Tbs of flour. Mix into batter.
Pour batter into a well greased 10 inch tube pan or bundt pan that has been dusted with granulated sugar. Bake at 325 degrees for at least 1 hr and 30 minutes (I find it usually takes closer to 2 hours). Test with skewer to see if it is done. Cool in pan for 10 minutes, and then take tube section out and let cool completely before removing.
CH rstuart
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Wow very straightforward - I’m so intrigued. I wonder how tart it is ….?
Do you think a scaled down version would work in a loaf pan? No idea where my bundt pan is. . .
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I use my ground vanilla beans for those cookies, but even with just vanilla extract they’re great.
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Aya Caliva, who is one of my favorites on YouTube, released these Christmas cookies today and they’re gorgeous and at the same time the kind of cookie I actually like eating, as I don’t enjoy the standard Christmas cookie covered in royal icing:
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On CH, a poster had success with a 1/3 recipe baked in a loaf pan.
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