My love of baking started when I helped my Mother bake cookies at Christmas time. Since then, I’ve never stopped baking cookies for Christmas. Baking isn’t tricky, and I am always amazed when people say I don’t like to bake. What’s not to like, sugar, butter, chocolate, all those beautiful ingredients in one place. Baking is exact; you must measure the correct ingredients and follow the recipe, especially if you’re a beginner. Once you gain some baking experience, you can add your own personality. Christmas cookies make lovely personal gifts to share with family and friends. And so many beautiful boxes, bags, and tins can be used as containers for your cookies and gifts.

Here are a few tips that will help novice bakers. Read the recipes before you start and assemble everything you need. Do any preparation before you start. If the recipe calls for chopped nuts, chop and set aside. If the eggs are separated, set aside. This will make baking so much easier. Only use unsalted butter. I love Cabot; it’s made in Vermont by the cheddar people. I’m not sure if this butter is available outside New England. The first time you try a recipe, always bake for less time than the recipe calls for and add additional minutes if needed. Unless your oven is perfectly calibrated, even then ovens bake differently. Nothing is worse than over-baked cookies, cakes, etc. Dry is not good!

At Christmas, I just start baking cookies and stop when I don’t have any more time left. I have many recipes and cookie cookbooks, and keep buying more; I just can’t help myself. I try out one or two new cookies each year to see if I can find another favorite for my holiday tradition. The two recipes I have included below are some of the first cookies I made with my Mother. These cookies are fundamental and easy to make. Out of tradition, I make them every year, and I want to share them with you.

Sandies – These are beautiful cookies to make a few weeks ahead because they keep very well.

1 cup butter. I use Cabot Butter

1/3 cup sugar

2 teaspoons vanilla

2 teaspoons water

2 cups flour   King Arthur is my favorite baking flour

1 cup chopped pecans

1 cup confectionery sugar- for rolling cookies after baking

Cream butter, sugar, vanilla, and water. Add flour and mix well. Stir in pecans. Shape into small balls. Bake on an ungreased cookie sheet at 325°F for 20 minutes. Remove. Cool slightly. Roll in confectioner’s sugar

An easy way to do this is to put sugar in a plastic bag, add 3-4 cookies, and gently shake them around to coat the cookies. Or you can put sugar in a bowl and roll it around to coat.

Chocolate-Dipped Anise Biscotti

2 1/2 cups flour

1 cup of sugar

4 tablespoons butter

2-3 drops anise oil or 1 tablespoon anise seeds, crushed (Use mortar and pestle or put in a plastic bag and crush with a rolling pin)

2 teaspoons baking powder

1/4 teaspoon salt

3 large eggs.

Chocolate for dipping

3 ounces semi-sweet chocolate (I like Ghirardelli)

3 tablespoons shortening

1. Put 1 1/2 cups of flour and the remaining ingredients in a large bowl. Mix at low speed until just combined, then increase the speed to medium and beat for 3 minutes, scraping the sides of the bowl with a spatula. Add the remaining cup of flour; finish mixing with a large wooden spoon. Wrap dough in plastic wrap; refrigerate for 1 hour until firm. (Or place dough in the freezer for 30 minutes)

2. Preheat oven to 375°F. Grease a large cookie sheet. Divide the dough in half. On a floured surface, shape each half into a 10 x 3-inch loaf. Place both loaves, about 2 inches apart, on a cookie sheet. Bake 20 minutes

3. Remove cookie sheet from oven; immediately slice each loaf crosswise into 3/4 inch thick slices. Turn the slices cut side down on the same cookie sheet. Bake cookies 5 minutes longer or until lightly golden. Remove cookies from the rack to cool.

4. Microwave chocolate and shortening on low for 1 minute or until chocolate melts. Stir to combine. Dip one end of each cookie into melted chocolate, letting excess drip back into the bowl. Place dipped cookies on wax paper and let them dry until firm.

Store cookies in a tightly covered container.

Give baking a try; it is so much fun! I have plenty more cookies to make and recipes to share.

Enjoy!