After my annual ritual of watching Fred and Bing do their song and dance thing in Holiday Inn, and then seeing Alastair Sim morph from the meanest to the sweetest man in London, it’s time for a cookie break.
The holiday season always brings to mind my childhood days of baking Christmas cookies with my mom and sisters, the house all warm and cozy, carols playing, and evergreen tied with red ribbon on the windows.
Sugar cookies are the most fun to decorate, and poppyseed wraps are great with hot cocoa, but my very favorites are almond crescents.
Here is an easy recipe that’s been in my family for generations.
Makes about 40 small cookies
1 cup (1/2 lb) butter
1/2 cup confectioner’s sugar
1 tsp vanilla extract
1 Tbsp brandy (optional)
2 tsp cold water
1 cup chopped almonds
2 cups all-purpose flour
- Heat oven to 350 degrees F.
- In a large bowl, cream the butter and sugar until light. Mix in the vanilla, brandy and water. Add in the almonds and flour, Mix well.
- Shape into small crescents and bake on ungreased baking sheet for 12-15 minutes. When cookies are still warm, dust with confectioner’s sugar. Store in closed container. Cookies will keep for 5-7 days.
Now that my sisters and I live miles away from each other, I like to read—and write—holiday romances that fill me with Christmas warmth and cheer. I’ve put four of my Holiday Luv stories together in a bundle, and speaking of recipes, one reviewer said these were “just the right recipe to get me in the Christmas spirit.”
My latest Holiday Luv novella is part of the Love, Christmas collection, where each book in the set based on a Christmas carol.
Alicia Street is a USA TODAY bestselling author and Daphne Award-winner often writing in collaboration with her husband, Roy, as well as on solo projects. She spent many years as a dancer, choreographer and teacher. A compulsive reader of every genre, she also loves watching old black-and-white movies and inventing new recipes for soups.