I finally have the holiday spirit, even though I baked ALL DAY on Sunday and half of my cookies/truffles flopped. I used "mild flavor" molasses in my gingerbread cookies. Note to self - NEVER AGAIN! They turn out rather bland.
Anyway, this year on the cookie menu, will be:
Gingerbread cookies - the GOOD ones with lots of flavor, iced and decorated by my art student daughter (no pressure, Hannah!!)
Super-Duper Chocolate cookies - an old family favorite
Mint Meringue - or "mint puffies" to my kids... melt in your mouth and the only low fat Christmas cookie around
Kentucky Bourbon balls - new experiment this year... you soak the nuts overnight. That gave John lots of fodder for his customers...
Press Butter cookies - a batch of cookies made with a full pound of butter can't be bad
Frangelico truffles - another experiment... we'll see...
Oreo balls - or "Oreo Truffes" as they are refered to on line. Yeah right. They are still BALLS and they are still everyone's favorite.
I sort of stopped baking for a few years. When the kids were little and I wasn't working full time, I baked Christmas cookies like no other. I guess now that they are "gone" and off to college, I'm feeling nostalgic and want to bake again. So the people I work with will benefit or be the victim my experiments. Something tells me that either way, they are happy.