Just a few more sleeps to the big day! I am just about finished with my Christmas shopping and most of the wrapping is done. I finally finished decorating the inside of the house and tree over the weekend. Now the baking starts! If anyone is interested here are a few of the cookies that are in my holiday assortment.
This is a family favorite that my mom would make every Christmas. I baked a batch last night to send off to my parents and sister to enjoy. After years of eating this cookie I decided to jump on the internet to see what I could find about the recipe. I came across a very interesting story on a blog (the recipe is also shared there several times). There is one slight variation in the different publications of the recipe. The recipe I have calls for 1 1/3 cup of granulated light brown sugar (compared to 1cup of packed light brown sugar in some of the versions).
Rainbow, Venetian or 7 Layer Cookie
(this was a photo from last year that I found on my phone)
This next cookie takes a bit of time but we all love them. It goes by several names but Rainbow cookie is the most common around here. It is a cookie that people either LOVE or could care less about. There doesn't seem to be an in between with them. It is an Italian cookie that has to be made right. The store bought versions (which I won't bother eating) are nothing like the ones that come from a good Italian bakery. I found this recipe on Epicurious which is a contender to those good bakery cookies. I do find that they taste better as they sit for a few days. I am not sure if it is the almond extract that mellows but something changes and then it is perfect. I also use 2 different jellies in between the cake layers. One layer is seedless raspberry and the other is apricot. I read that secret somewhere along the way. The colors really make it a perfect Christmas cookie. I make these for a St. Patrick's day party we host every year and use the colors of the Irish flag (green, white and orange).
photo source: playingwithflour
My love of pignoli cookies started just a handful of years ago. I always passed them by whenever they were in a cookie assortment. I was headed towards the Rainbow cookies! It wasn't until a friend insisted that I try a pignoli cake that I realized I had been missing out. This is another Italian cookie with an almond paste base. I have been making this recipe for a few years now.
Double Chocolate Walnut Biscotti
photo credit: onceuponachef
I am not sure how all these Italian cookies have made their way into my holiday baking but they have. This double chocolate biscotti recipe is my husband's request each year. I use pecans instead of walnuts. We prefer them over walnuts and I already have them for the Melt-in-the-Mouth cookies. I even used pistachios one year.
If I get a chance I'll share the other cookies that I'll be making. I do have some cards to share in case the cookies aren't what you came here looking for...lol.