I don't know what I would do if I couldn't give at Christmas. Really, there is nothing more meaningful or joyful than giving something of yourself to those you love. Isn't that what Christmas is all about, LOVE? I think so.
|From top clockwise: Rocky Road Fudge, Gingersnap Palmiers, Mexican Wedding Cookies, |
Homemade Vanilla Marshmallows, Allison's Honeyed-Almond Cherry Shortbread
Modified from Martha Stewart
1/2 cup packed light brown sugar
1/4 cup dark unsulfured molasses
2 tsp finely grated fresh ginger
2/3 cup granulated sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground allspice
1/4 tsp freshly ground pepper
14 ounces good quality thawed frozen puff pastry
Bring brown sugar, molasses, ginger and 1/4 cup water to simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.
Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.
Working with one piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture, wrap in plastic wrap and freeze until firm, at least 3 hours (up to overnight).
Preheat oven to 400 degrees. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2-inches apart on a parchment lined baking sheet. Flatten with your palm and freeze 30 minutes.
Bake 10 minutes, until bottoms are golden. Flip, and brush with syrup. Bake until darkened, about 10-12 minutes more. Transfer to a wire rack to cool completely. Can be stored in an airtight container up to 3 days. (**These can be frozen also, lay flat on a sheet covered with parchment, layer cookies with parchment in between. Wrap tightly with plastic wrap and freeze.)