NORMAL CHEF: Christmas cookies

Well it is my favorite time of the year, the holidays, I love them all, but my favorite is Christmas, there is just something so special about this time of the year, be it the music, the twinkling colorful lights, waiting for Santa, the birth of Christ, or the season of miracles, it is all special to me. Some people would complain that Christmas has become commercialized, but I disagree, Christmas is what you make it, and how you celebrate it. To me it is a time of love, miracles, goodwill, and family. I wish that people could have that joy and wonder in their hearts all year round, but I will take  what I can get at Christmas, and hope for it to last a little longer in others.

Traditions and family are a big part of my Christmas, and one of our traditions is to bake Christmas cookies, as a family, well normally it is just me, but my family loves to eat them. Sure they offer to help but after they see the different ones that I am making, the candy that I do, and the time it takes their help becomes limited, and you know what that is ok, because I do it for them and my friends.

Every year I say I am going to scale back what I make but I never do, because I love to see the look on everyones face when I deliver them a cookie tray. So gather your family around and do some baking. There are thousands of recipes to choose from, and I am sure that everyone has their families favorites that they do, so pick some out and get started. I am going to share 2 of my favorite with you, but I also want to share some baking tips as well.

First of all make sure that your baking soda and baking powder are fresh, these are inexpensive items that you can buy fresh for your Christmas baking every year. Remember that when you measure your flour to scoop it in the cup, not pack it, and then level it off, always sift your dry ingrdients, even if it doesn’t ask for it, you would be surprised how many clumps there are in your flour, baking powder, and baking soda. If the recipe calls for something at room temperature make sure it is, it can affect your cookies if it is not. Also if you refrigerate any of drop cookie dough’s, at least 30 minutes, before baking you will get a much nicer looking cookie. Last tip check your oven temperature, invest in an oven thermometer, and check the temperature of your oven, and then set your oven accordingly. If you follow all of these hints, I still cant promise you perfect cookies, because you know why, nothing in life is perfect and mistakes happen, no matter how hard we try, but the most important thing to remember is to have fun and that you are doing this out of love. Merry Christmas.

Neapolitan cookies:

• 1c butter, softened
• 11/2c sugar
• 1 egg
• 1 t. Vanilla
• 21/2 c flour
• 11/2 t. Baking powder
• 1/2 t. Salt
• 1/2 t. Almond extract
• 1t. Strawberry extract
• 1/3 c cocoa powder

Line 9X5 pan with wax paper.

Cream butter and sugar until light and fluffy. Then beat in egg and vanilla. Sift flour, baking powder, and salt together and then add to cream mixture. Divide dough into thirds. In one third add almond extract and mix in. In another third add strawberry extract, and red food coloring to get the shade you want, in the last section add the cocoa powder and mix until all incorporated.
In the lined pan press in the chocolate mixture until cover’s the bottom of the pan, and then add the almond section, smoothing it out over the chocolate section, and then add the strawberry layer, smoothing it out over the almond layer. Cover and refrigerate it overnight.

Preheat oven to 350.

Remove pan from fridge, split the dough in half lengthwise, and then slice each half in 20 slices, place on sheet pan and bake 10 minutes. Let cool remove from pan and  place on cooling rack.

Chunky peanut butter chocolate chip cookies:

• 1 stick butter, softened
• 1/2 c sugar
• 1/2 c packed brown sugar
• 1 egg
• 1 t. Vanilla
• 1/2 c chunky peanut butter
• 11/4 c flour
• 1 t. Baking soda
• 1/2 t. Salt
• 12 oz package of chocolate chips.

Cream the butter and both sugars until light and fluffy, then add vanilla and egg, mix until incorporated. Then add in peanut butter, and mix. Sift together the flour, baking soda, and salt, and add to mixture, then fold in chocolate chips.

Refrigerate dough for 30 minutes. Preheat oven to 350. Using 2 spoons or a scoop, scoop out dough onto your cookie sheet, size depends on you, I do them for trays, so I make them small. Bake 10-11 minutes until set and firm. Let cool for 2 minutes, then remove cookies to cooling racks.

Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.