When we aren't running around, on field trips or gift shopping or shopping for more ingredients, we are baking cookies. So far we have baked five kinds, featuring apricots, cranberries, hazelnuts, raisins, and chocolate with cherries.
Today we baked old fashioned raisin filled cookies. I haven't made these for many years, but my mother always made them. I added them back on the list when we removed another kind, by popular consent, of course. Jill and the kids must weigh in on any decision as important as what kind of cookies are made for Christmas.
(OK, Blogger is turning me sideways again. Grrr.)
Actually these were Tom's choice, and since he is the cookie baking assistant, his wishes count. He helped solve a problem with this batch too. The recipe calls for a two inch round cookie cutter. I don't have one. I thought a small glass might work, but the edge isn't sharp. Tom was looking around in the garage and came up with a spray can top. Well, that looked just like the top on the cooking spray can. It worked beautifully.
All of the cookies we make are fussy, but these Apricot Foldovers are about the fussiest. It takes a team, and my trusty teammate has had years of practice. As I said on Facebook, the cookie magic wouldn't happen without his help.
Iced and cooled and ready for the freezer, each one is a miniature Danish.
We used to supply cookies for big family gatherings, but now I give most of them away in cookie tins loaded with an assortment. It makes us happy to be able to carry on the cookie tradition and also to share them with others.