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Miss Joan’s English Cookies - A Holiday Tradition at our House!
We all have our favorite Christmas aromas. The scents that take us back to childhood memories of the holidays. For me, it is fresh evergreens and the delicious aroma of my Mother’s English Cookies in the oven. She would make them at other times during the year, sprinkle the top with fresh chopped pecans and cut them in a diamond shape. But the holiday batches were special. She would make a batch sprinkled with green sugar and a second batch sprinkled with red sugar crystals. Then as soon as they came out and were still very soft, she would use cookie cutters to cut out trees, bells, stars and angels. My brothers and I were always right, there eager to gobble up the little pieces the cookie cutters left behind.
As I have continued the tradition of this special family recipe with my own family, I make Mother’s recipe with the pecans because they add such a nice flavor.
Yet another twist, which will keep the chocolate lovers happy, is to place milk or dark chocolate candy bars evenly across the cookies as soon as they come out of the oven. Once the chocolate softens from the heat, spread the chocolate evenly with a spreader, then sprinkle chopped pecans on top of the chocolate! Divine! If you are invited to a cookie exchange this holiday season and want to take home the award for “Most Delicious” I highly recommend going with the chocolate and the nuts on top!
My mother’s English shortbread cookies never fail to bring a flood of emotions. Transporting me to my very earliest memories, the heavenly aroma as they bake is, to me, the quintessential fragrance of Christmas. For pretty cookies, score the pan lengthwise at 11/2 – inch intervals. Next, make diagonal crosswise cuts to form diamonds. The cookies are light, crisp, lovely. They freeze well, too, so I can bake them before the season gets too hectic.
Ingredients:
Directions:
Yield: about 3 dozen 2-inch cookies
Happy holiday baking at your house!
Valerie
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