Christmas Cookies!

I may have mentioned before that I have been baking Christmas cookies with my friend Laura since we were in high school. That's a long time--I won't say how many years! We have found a mix of cookies that we like and that we think go well together--this is what we make every year with new ones coming and going occasionally.

Oh, wait!

I forgot one of the cookies! The ones in the back that look like snowballs are called Sandies, also known as Russian Tea Cakes. The green trees and red poinsettias are Spritz, the rolled cookies in the front right are Laura's Bachan's Christmas Cookies, Almond Crescents are the ones with the colorful sprinkles and Butterhorns are in the center.

I thought I would start with the Butterhorns recipe with some updates, since I had already posted it once and thought I could get it out pretty fast. Turns out I need to get back into my blogging mode again--everything is taking a lot longer than I expected! I will be posting the other recipes in the coming days--except for Bachan's Christmas Cookies, they are Laura's family's secret recipe and I respect that. The other recipes are readily found online if you need them right away.

Butterhorns are my family's favorite cookie. You might remember my son-in-law Mitchell wanted to make them for table favors for his and Karen's wedding. More details are on my Butterhorns! post.

Laura is a much better baker than I, and she prefers the cookie dough be cut by hand instead of using the food processor, and divided into 4 balls instead of 5. She thinks the dough is flakier when cut by hand and when the dough is divided into 5 balls, the cookies are too small. I always trust Laura when it comes to baking, that's why the directions are a little different than those on the Butterhorns! post.

Butterhorns

Ingredients: 

Dough

2 cups flour

1/2 lb. butter

1 egg yolk

3/4 cup sour cream

Filling

3/4 cup sugar

1 teaspoon cinnamon

3/4 cup chopped pecans

1. Measure 2 cups flour and 1 cup butter into a large bowl. Cut butter and flour together until well-combined and butter is evenly cut into the flour.

2. Add 1 egg yolk and 3/4 cup sour cream. Combine gently with a fork until dough is mixed well.

3. Divide dough into 4 balls, wrap in waxed paper and refrigerate for at least 2 hours.

4. Chop 3/4 cup pecans into small pieces and mix with 3/4 cup sugar and 1 teaspoon cinnamon. 

5. Take dough out of refrigerator, sprinkle a little flour on the dough ball and roll into about an 11 inch circle, using waxed paper on the top and bottom, flipping occasionally and sprinkling more flour as needed.

6. Spread about 3-4 tablespoons of the sugar-pecan-cinnamon filling on top of the rolled-out dough and spread it evenly almost to the edge of the dough. Cut into 12 even wedges, and roll, starting with the large end and ending with the point. Tuck the point under the roll, shape into a crescent and place on cookie sheet.

7. Bake at 375ºF for 25 to 30 minutes or until lightly browned. Cool on wire racks.

***

This year, Laura and I had a lot of helpers and that made this year the most fun and the baking went fast!

Rick is becoming an expert at making Spritz.

This was Jessica's first time baking with us! Sometimes when I edit photos I see Rick in the background. He makes me laugh.

I was so happy Keith was visiting from New York and was able to come over to bake! I was just about doing The Happy Dance all over the kitchen when Keith walked through the door. He's a special one!

Keith's sister Lauren is a special one too. Since I saw her last she has traveled Europe, learned to make French macarons, painted her house and is working on the special effects for a new movie.

Hmmm...Maybe Lauren will be a Guest Blogger and make macarons for FOODjimoto someday...

Right now she is working on the Christmas Cookies. Lauren has retired from her photography business--I could use some tips from her. If you look closely at the photo, you can see that her hand is in clear focus, but her face is not. I like it when my face is in soft focus.

All day the kitchen was bustling with activity.

Here, they are dipping the Almond Crescents in chocolate and then dipping them in sprinkles--they're a lot of fun to make. Keith and Lauren are fun to be around. Looking at the photo below makes me want to laugh and hug them.

Rick and Keith both have my heart--they are helping to keep up with all the dishes without being asked! It was the funniest thing--I heard Keith ask Rick while wiping a utensil, "Where does this go?" Rick replied, "If you don't know where it goes that means you don't do dishes here often enough..."

We all had to laugh because that's what Keith's grandma used to say to me through the years when I baked cookies or ate at her house years ago, and that's what the kids have grown up hearing. Keith said that's what he says when friends do dishes at his house. I love that.

We had such a nice day baking together. It was "ii kimochi"--a warm, wonderful feeling. Next year I hope my daughter Karen will be able to join us as well as Laura's sister Cherie.

Laura and I have been friends since childhood. It's comforting to have a friend like her--a friend I can count on through good times and sad. Thank you, Laura, for always being there for me and for sharing your wonderful children!

Next time, let's be sure to take a photo together at the beginning of the day instead of the end of the day when I'm all tired-out. Like I said, I like it when I'm a little out-of-focus.

Biscotti

You have got to try this biscotti. If you haven't made them before, don't worry--this was my first time making them and I'd say it was a success! As they were baking, my husband came home and was excited about the different aromas coming from the oven--and it brought a big smile to his face when I told him I was making Ethel's cookies. More about Ethel later.

You want to see the chocolate dipped biscotti you see in the background closer, don't you.

I didn't put the chocolate all the way across the cookie because the double boiler I melted the chocolate in was too small, next time I'll have to make the cookies smaller or find a wider bowl to pour the chocolate into!

Italian Cookies - Biscotti

from the kitchen of Pietta Menosse 
(by way of Ethel Nakamura)

Ingredients:

1-1/2 cubes butter (3/4 cup)

1-1/2 cups sugar

4 eggs

2 teaspoons vanilla (or 1 tsp. anise oil)

2 tablespoons anise seeds

1 cup chopped walnuts, almonds or pistachios

3 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Mix butter and sugar. Beat in eggs, one at a time. Add other ingredients and mix well. Divide dough into 4 equal parts. Shape into logs and flatten a little. Bake at 375ºF until lightly brown, about 20-25 minutes.

I put some flour on my cutting board to handle the dough since the dough was sticky. I wish I was baking with Ethel so she could teach me, and tell me about all the variations she's tried.

*Note: Ethel says, "If you feel the dough is too sticky, don't hesitate to add more flour to the batter. I add anywhere from 1/2 to 3/4 C extra flour as needed. After a period of time, I think you can easily gauge how much extra flour to add."

 This is how I placed them at first.

 But they expand quite a bit.

It's better to place them side-by-side.

Take out of the oven and cut diagonally. The first two that came out of the oven weren't quite done--it's much easier to slice them when they're not too moist, like these. 

After slicing, lay the cookies on a cookie sheet and brown for 30 minutes at 300ºF.

They come out of the oven dry and crisp. That's why they taste so good with coffee or milk.

If you want to dip them in chocolate, melt the chocolate over a double boiler over low heat until it melts, then dip the biscotti and place on wire rack to cool completely.

The cookies are a little big, but my husband says that's not a problem--not at all!

Itadakimasu!

***

Meet my friend Ethel. 

When I was doing a street-fair with my crafts earlier this year, Ethel brought me a bag of her freshly baked Italian cookies. She said that her neighbor, Pietta Menosse, taught her how to make them--actually took her into her kitchen and taught her how to make these cookies. Ethel said that whenever she makes them, she thinks fondly of her neighbor that has since passed-on, and gets teary-eyed when her name is mentioned. 

 As I was making the cookies with the recipe that Ethel has so generously shared, I thought about the two of them baking together and what kind of advice they would have given me while I was baking. Whenever I make these cookies I will think of Ethel, and her neighbor Pietta as well.

As we left the craft fair that day and were a few hours into our six-hour drive home, we opened the bag of biscotti again and began eating. They were so delicious and we were so appreciative of Ethel's thoughtfulness to bring us such a wonderful treat!

Ethel and I share photos of our families--this is a picture of her granddaughter, Presley, and her classical Japanese dance instructor, Madame Hanayagi.

The little one on the right is Ethel's grandson, Kurt--look how cute he is!

Thank you, Ethel, for sharing your recipe and stories with me. I appreciate your thoughtful kindness and generosity.

***

Italian Cookies - Biscotti

from the kitchen of Pietta Menosse 
(by way of Ethel Nakamura)

Ingredients:

1-1/2 cubes butter (3/4 cup)

1-1/2 cups sugar

4 eggs

2 teaspoons vanilla (or 1 tsp. anise oil)

2 tablespoons anise seeds

1 cup chopped walnuts, almonds or pistachios

3 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

Mix butter and sugar. Beat in eggs, one at a time. Add other ingredients and mix well. Divide dough into 4 equal parts. Shape into logs and flatten a little. Bake at 375ºF until lightly brown, about 20-25 minutes.

Take out of the oven and cut diagonally. The first two that came out of the oven weren't quite done--it's much easier to slice them when they're not moist. 

Lay the cookies on a cookie sheet and brown for 30 minutes at 300ºF.

Chocolate Cupcakes--Magnolia Bakery's Recipe

 I very rarely have the urge to bake since I'm not big on sweets, but I've been wanting to try the Magnolia Bakery's recipe for chocolate cupcakes. My daughter made the bakery's vanilla cupcakes and said they were delicious! Since my husband loves chocolate, and sweets, I decided to make these.

I used a piping bag with the large round tip--the frosting has some air bubbles in it, which weren't there when I frosted some with an off-set spatula. I think they're still pretty. I wonder how many times I'll need to make these to get really good at the icing.

I got the Magnolia Bakery Chocolate Cupcake recipe online from food.com. 

Magnolia Bakery Chocolate Cupcakes

posted by ratherbeswimmin' on food.com

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 ounces unsweetened chocolate, melted

1 cup buttermilk

1 teaspoon vanilla extract

Melt the chocolate first. Place the unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally, making sure no solid pieces of chocolate remain. Let cool to lukewarm, about 5-15 minutes.

Line 2 muffin tins with cupcake papers and set aside. In a bowl, sift together 2 cups all-purpose flour and 1 teaspoon baking powder & set aside. Using an electric mixer, cream 1 cup unsalted butter on medium speed until smooth, then add in 1 cup granulated sugar and 1 cup firmly packed brown sugar. Beat for 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate and mix until well-incorporated.

Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.

I found that this scooper, with a generous scoop, measures the amount perfectly and fairly neatly. Fill cupcake papers 3/4 full.

Bake in a 350º oven for 20-25 minutes or until toothpick comes out clean.

Cool for 15 minutes.

Chocolate Buttercream 

posted by ratherbeswimmin' on food.com

Ingredients and directions below, at the end of this post.

My family doesn't like a lot of frosting, so I had plenty left-over. I used the sprinkles because the air bubbles bothered me...just a little.

Itadakimasu!

***

Remember Rick & Jessica's wedding from my last post?

I made the Chawanmushi because I got the new dishes, but also because The Newlyweds honeymooned in Japan!

Their first stop was Tokyo, and they visited Asakusa and the temples there.

Jessica is a great student of culture. She watched the people and what they were doing to learn what to do herself. Here, she's wafting the incense onto herself--it's an act of purification.

Hand washing before going to the temple is also for purification. Use the tip of the handle only to scoop the water to wash your hands, never touching the cup to your body.  Pour the water onto your hands outside the well where the water is. You may also drink, but be careful not to touch the cup to your lips.

 Jessica loves electronics, and here she is in the electronics area of Tokyo. Her expression reflects her awe at all the electronics AND all the advertisements! 

 The Newlyweds said a highlight of Tokyo was the Tsukiji Fish Market. Jessica & Rick saw the movie Jiro Dreams of Sushi and were looking forward to seeing the fish market.

 They had breakfast at one of the stalls just outside the market--the 'Chef's Recommendation Morning Special' hit the spot.

 We are so happy to have Jessica a part of our family!

Jessica's a crafter--a jewelry maker. She's visiting the bead section of a craft store and by her expression, you can tell she's excited! 

 After Tokyo, the newlyweds went to Osaka, to visit Kanako, a not-so-distant relative who visited us a couple of summers ago.

 They went to the Osaka Aquarium Kaiyukan.

 Kanako showed them Osaka.

You're funny, Rick!

 This is Kanako's family, the Kurimotos. Hiroshi-san, Kanako's father, lived in the Los Angeles area for several years in his youth. A big "Arigatougozaimashita!" goes out to the Kurimoto family for their hospitality during Rick & Jessica's visit.

After Osaka, they traveled to Kyoto and visited more temples.

The end of the honeymoon was a relaxing stay Kawaguchi-Ko at a ryokan--a traditional Japanese inn--with a spectacular view of Mt. Fuji. The Newlyweds had some gourmet dinners there, too, as well as their first onsen--Japanese hot springs--experience.

  

Thank you, Rick and Jessica for sharing your honeymoon photos with us. 

What a great experience for the two of you.

Best Wishes and Congratulations as you begin your life together!

***

Magnolia Bakery Chocolate Cupcakes

posted by ratherbeswimmin' on food.com

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

6 ounces unsweetened chocolate, melted

1 cup buttermilk

1 teaspoon vanilla extract

 1. To melt the chocolate, place unsweetened chocolate squares in a double boiler over simmering water on low heat for 5-10 minutes, stirring occasionally until completely smooth. Remove from heat and let cool for 5-15 minutes or until lukewarm.

 2. Line two 12-cup muffin tins with cupcake papers; set aside.

 3. In a bowl, sift the flour and baking soda together; set aside.

 4. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.

 5. Add the sugars and beat for about 3 minutes or until fluffy.

 6. Add the eggs, one at a time, beat well after each addition.

 7. Add the chocolate, mixing until well incorporated.

 8. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.

 9. With each addition, beat until ingredients are incorporated but do not overmix.

10. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.

11. Carefully spoon the batter into cupcake liners; fill 3/4 full.

12. Bake in a 350º oven for 20-25 minutes or until pick comes out clean.

13. Cool in tins for 15 minutes.

14. Remove from tins and cool completely on a wire rack.

15. Ice when completely cool.

Chocolate Buttercream 

posted by ratherbeswimmin' on food.com

Ingredients

1 1/2 cups unsalted butter, softened

2 tablespoons milk

9 ounces semisweet chocolate, melted and cooled to lukewarm

1 teaspoon vanilla extract

2 1/4 cups sifted powdered sugar

1. Note: to melt the chocolate, place semisweet chocolate into a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cook 5-15 minutes or until lukewarm.
2. To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
3. Add the milk carefully and beat until smooth.
4. Add the melted chocolate and beat well for 2 minutes.
5. Add the vanilla and beat for 3 minutes.
6. Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
7. **For icing a 3-layer cake, use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.