DONE...finally!

 After the past three weeks of pure, manic, Christmas panic - as of five minutes ago, I am done.

All the presents and stocking stuffers bought and accounted for.  All the gifts wrapped, shipped (and received), and those that weren't shipped are ready to find their place under the tree. All the Christmas baking (well...except for whatever will be served Christmas Eve - but I feel sure that what my son will request can be done in under 20 minutes) is done.  Just in time for Suzanne's Christmas Cookie Swap.

All that's left is to create the cookie plates for the neighbors and friends, which will be done and delivered tomorrow.  And then to clean the house for Christmas Eve chaos.

This year I went with the usuals leaving out anything extra - as usual the cookie dough (minus the spritz) the was prepped and ready hanging out in the freezer since late October/early November - in theory, it saves SO MUCH TIME.  But the reality?  Making that many cookies - even with the prepared, thawed dough takes all afternoon.

Yesterday, I made chocolate chip cookies (around 70, I think) peanut butter (around 60) and the gingersnaps (also around 70).  Yes, I know - that's a LOT of cookies.

Today I made the peanut butter fudge (a double batch! My neighbor two doors down LOVES this fudge), a double batch of the infamous but ridiculously easy almond bark and the spritz cookies (around 80).  And although, I  finally figured out the secret to this dough last year; this particular cookie is still a significant amount of work and MESS to make.  I seriously thought about posting a picture of the state of my kitchen after making said cookies; but determined that my self-esteem could not live with the thought of that mess hanging out on the internet for all of eternity.

As I am unsure of the rule of the said Christmas Cookie Swap; I shall share the recipes for each treat below in the order in which my recipes are appearing before me as I type:

Almond Bark (amended to read "Ridiculously Easy and Incredibly Delicious Almond Bark")

6 squares of semi-sweet chocolate bar (1 bar)

6 squares of white chocolate (1 bar)

1 cup toasted almonds

Toast the almond (watch carefully; do not let them burn).  I usually do this on the stovetop in a skillet stirring constantly.  Microwave chocolate and white chocolate in separate bowls on high for 2 minutes or until almost melted.  Again, watch carefully.  I generally let it go for a minute, stop to stir and guesstimate how much more time will be needed.  I stop before it's fully melted to stir the chocolate until fully melted.  FYI, white chocolate seems to melt quicker than the semi-sweet. Stir equal amounts of almonds into each bowl.  On a was paper lined cookie sheet, alternately spoon melted chocolates.  Swirl chocolates together with a knife to marbleize.  Refrigerate 1 hour or until firm.  Break into pieces.

Peanut Butter Fudge (also ridiculously easy)

1 cup of creamy peanut butter

1 cup (2 sticks) unsalted butter

1 teaspoon vanilla extract

1/4 teaspoon of salt

4 cups(!) powdered sugar

Line an 8 inch or 9 inch square baking pan with foil; leaving an overlap to lift finished fudge out.

Melt the peanut butter and butter together in a large bowl (I use the microwave - again watching carefully). Stop the microwave every minute or so to stir the mixture until completely melted and smooth.  Once done, stir in the vanilla using a large rubber spatula or wooden spoon.   Add the salt and stir.  Add the powdered sugar and stir until completely combined.  The mixture should be very thick and resemble cookie dough.  Press the fudge into the prepared pan, smoothing the top with the back of a spatula or spoon.  Cover tightly with foil and chill for at least 4 hours or until firm.  Cut into pieces.

Gingersnaps

6 tablespoons shortening

6 tablespoons unsalted butter

1 cup sugar

1/3 cup molasses

1 egg

2 1/3 cup flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon cinnamon

1/2 cup sugar to roll dough balls in

In a large bowl cream sugar, shortening and butter.  Add molasses and egg and beat again until everything is combined.  In a separate bowl whisk together the dry ingredients; add to the butter mixture; mix well.  Cover and chill the dough in the refrigerator for at least 1 hour.  When ready to bake, preheat oven to 350 F.  Roll dough in small balls.  Drop and roll in the extra sugar until fully coated.  Place balls 2 inches apart on a greased (or parchment paper lined) cookie sheet.  Bake for about 11 minutes for cookies that are crisp with a soft center or up to 13 minutes for a crispier cookie.

Peanut Butter Cookies

These might be my favorite cookies to make; my dad used this exact recipe to make these for us occasionally when we were kids.  They are also another neighbors absolute favorites.

1 1/4 cups all purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup of butter (unsalted

1/2 cup peanut butter

1/2 cup sugar

1/2 cup packed (and I mean PACKED) brown (preferably dark) sugar

1 egg

1/2 teaspoon vanilla

Preheat oven to 375.  Stir/whisk flour, soda and salt.  In a mixer bowl, beat butter for 30 seconds.  Add peanut butter and sugars; beat till fluffy.  Add egg and vanilla; beat well.  Add dry ingredients to the beaten mixture; beat till combined.  Shape dough into 1 inch balls; roll in granulated sugar, if desired (do it).  Place 2 inches apart on a parchment paper lined cookie sheet.  Crisscross each cookie with the tines of a fork.  Bake for about 10 minutes.  Remove and cool.

Chocolate Chip Cookies

2 1/12 cups flour

1 teaspoon baking soda

1/2 teaspoon of salt

1/2 cup butter

1/2 cup shortening

1 cup packed dark brown sugar

1/2 cup sugar

2 eggs

1 1/2 teaspoon vanilla

1  package of semisweet chocolate chips

Preheat oven to 375.  Stir together flour, soda and salt.  In a mixer bowl beat butter and shortening for about 30 seconds.  Add sugars and beat till fluffy.  Add eggs and vanilla; beat well.  Add dry ingredients; beating until combined.  Stir in chocolate pieces.  Drop from a teaspoon 2 inches apart onto a parchment paper lined cookie sheet.  Baked for 8-10 minutes.  Remove and cool.

And this is a representation of what my cookie plates will look like tomorrow.