My Christmas Cookie plate
7 years ago
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- 7 years ago
- 7 years ago
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I have a question on my Christmas plates.
Comments (30)I have Lenox Holiday pattern and some of the annual holiday plates. i bought the annual plates mostly for years that were significant (each of our adult son’s birth years, our marriage year, etc. - example below). We use the china twice a year (Thanksgiving and Christmas). We have been eating off of and serving from the china consistently, each year, for 30 years. They are holding up beautifully and no one has become sick from them. i cannot imagine Lenox making china that can't be used for eating. Their comments have to be a CYA fir damage to the decoration of the plate. I do worry about knife and fork marks. So every year, everyone gets the caution to please be gentle in cutting on the plates. I do hand wash the china and do not microwave it (metallic trim)....See MoreMy best Christmas Cookies
Comments (21)Oh wow...there is alot missing from the Death cookies, isn't there! I never noticed before and I've made this recipe countless times. I use the 12 oz bag of chocolate chips. I go big on everything! ;) Pat here is the Lemon Pistachio Cookie recipe from Mary. LEMON PISTACHIO COOKIES (Mary) 2 Cups flour 1/2 tsp. baking soda 1/4 tsp. salt 3/4 Cup butter or margarine, softened 3/4 Cup plus 3 Tbs. sugar, divided 1 Large egg 1 Tbs. lemon zest, grated 1 Tbs. lemon juice 1/3 Cup pistachio nuts, finely chopped In a large bowl, sift together flour, baking soda and salt. Set aside. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in dry ingredients, mix to thoroughly combine. Wrap dough in plastic and chill for 1 hour. Combine pistachio nuts and remaining sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on ungreased baking sheets. Press cookies down with a small glass to flatten slightly. Bake 10 to 12 minutes until golden. Transfer to racks to cool. NOTES: I add the zest from a entire lemon. And I add about 2 T. fresh lemon juice. I worked and worked on a lemon cookie recipe and it took me about a year before it dawned on me to add cream cheese which made the cookies just perfect. I have to admit they are the best lemon cookies I've ever eaten but of course they are to my taste and puckery lemon. Lemon Cream Cheese Cookies (My recipe) 1 c. butter 1-3 oz package of Cream Cheese 1 c. sugar 1 egg 1 TBL fresh lemon juice (you can add a bit more juice I DO!) Grated lemon Peel (I grate the entire lemon) 2 1/2 c. flour 1 tsp baking powder Lemon Glaze Juice of 1 lemon Grated Lemon Peel (I grate the entire lemon) Powdered sugar Cookies: Cream butter and cream cheese. Add sugar, egg, lemon juice and rind. Add flour and baking soda and blend into cream cheese mixture. Chill dough. Use cookie press, drop and crisscross with fork or press flat or you can roll out and use a cookie cutter. Cool cookies before glazing. Glaze: Mix lemon juice and rind and add powdered sugar until you have a nice glazing consistency. You can grate more rind and sprinkle on top too. Michelle...See MoreMy Family's Christmas Cookie Tradition
Comments (14)Loves to cook: We've used the same cookie recipe for decades...it's the rolled cookie recipe from Joy of Cooking. The dough handles beautifully, and rolls out very easily. This recipe is not as sweet as a sugar cookie...but the frosting compensates for that. The frosting is made from powdered sugar, butter and milk. And the gingerbread cookies are made from the Joy of Cooking gingerbread recipe....See MoreChristmas Cookie Rules
Comments (5)Now I can relax since I know the rules. Linda (who is off to the kitchen for a calorie free cookie)...See More- 7 years ago
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