Another busy week has prevented us from doing what we love to do...cook! So, as the cookie swaps and soirees begin, we thought we'd take a moment to recall two of our favorite recipes-for-holiday-sharing from years past. One is an appetizer, and the other is a dessert, but both result in delectable tidbits that are easy to make and well-suited to disaster-free transport.
We came up with "Spruced-Up Sugar Cookies" last year when we had a bumper crop of rosemary. We use refrigerated cookie dough to make them quick and easy to make, but the more ambitious cook with the time could use their favorite sugar cookie recipe. To the cookie dough, we add some lemon zest, lemon juice and chopped rosemary for a seasonal, "spruced-up" symphony of flavors - sweet sugar cookies with citrus and herb notes. Cookie cutters we'd suggest? Stars or Christmas trees! Go here for the recipe.
We also cheat a little with our appetizer idea - using a cream cheese spread from Denmark called "Puck" to fill pre-made mini-phyllo cups. Warmed in the oven, and topped with a pinch of chopped nuts (walnuts, almonds, pistachios - all would work!) and a drizzle of honey and you have a bite-sized snack that is simply elegant. Perfect for that cocktail party! Go here for more information.
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