@Phoenikia does not like anything orange.
I once substituted cognac for rum in a soaking syrup for a chocolate chestnut cake, and didn’t like it, but of course that’s a different application from stollen or fruit cake, so my experience may not be relevant.
I wouldn’t think of stocking orange liqueurs if I didn’t like orange as a flavor…
I bought them for various recipes over the years. That’s why they’re still on hand. I don’t mind Grand Marnier in chocolate mousse or chocolate truffles.
I don’t want any stealth orange juice or orange rind in cookies, cranberry sauce or salad dressings. I would eat orange pound cake if it was free or someone was serving it. I like orange sherbet.
It’s complicated. 
I will probably buy some rum or cognac for the fruitcake.
I think l will make a stollen based on this one.
That looks good. I make cheese pennys that look the same only minus the pimentos. Basically just butter, flour, cheese, paprika, and salt. Several rolls in the freezer waiting to be sliced and baked
Any ideas for a tried and true, not too fussy slice and bake cookie? I’ve got savory covered but need sweet. I’m participating in a big gift exchange and my gifts will be Baileys knock off and sweet/savory cookies. The number of large bottles of Kirkland Irish Whiskey on my kitchen counter is a bit embarrassing…
You can’t go wrong with Dorie Greenspan, who has lots of slice-and-bake recipes.
For chocolate, World Peace Cookies:
And Smitten Kitchen has her basic sablés with lots of add-in options:
I would make dorie’s vanilla sables (shortbread) and roll them in sparkling sugar - maybe holiday-colored. Super easy and huge payoff.
I would love your recipe if you don’t mind!
I’ve used a recipe that calls for Parmesan and fresh rosemary, that was similar to this.
I have made the Bon Appetit Dried Cranberry and Pistachio Icebox cookies several times. I use chopped dried sour cherries instead of dried cranberries.
I feel like I may have made these at some point.
Maybe it was Doris’s parmesan and rosemary sables or a similar shortbread — I have a few saved in that combination.
The ones with pimento or chilli powder / flakes taste pretty different though.
I like Dorie’s rosemary-parmesan sablés a lot, but my note is to halve the sugar. I found the sweet note discordant.
The ones I’ve made had no sugar.
OK I am ready to start BAKING. Nothing new planned this year: let’s see if it lasts. Wrote out my list and got my costco pecans delivered by a friend
Please share more about the caramels if you could.
There was a restaurant nearby who gave them out with the check, and I’ve never eaten a version as delicious, so I’d be willing to try my hand at them!
Thanks for the Panellet link too – I like that, unlike pignolis, they don’t need almond paste.
Let me know if you can access: https://www.theglobeandmail.com/life/food-and-wine/recipes/salted-caramels/article647822/ I bring back the squeezable golden syrup bottles from the UK when I visit, since I can only find the cans here.
I actually don’t much like almonds but liked that recipe: I tried it when I was in Barcelona over 10 years ago, and googled the recipe. Have a number of friends with celiac disease, so this is good for them.
