the way the cookie crumbles

I mentioned that cookie baking this year was going moderately successful. The first batch I made was for a cookie exchange at a friend’s home—what should have been crisp and light Swedish pepparkakor (recipe from my great grandmother) turned out slightly chewy. Saddish. They tasted great with the toasted almonds and the boys didn’t care, but I would LOVE to be able to put out a cookie similar to the ones in the Carl Larsson tins we grew up eating at Christmas.

I next decided to make a batch of caramel topped shortbread. There was a couple line breaks in the recipe that threw me off, and I inadvertently omitted a couple ingredients from the caramel topping so the caramel topping oozed off the top. Nevertheless, they still tasted yummy. That’s what I get for trying new recipes. Ha!

If the oozing caramel wasn’t enough to stop me, I decided to make some super easy, very delicious Swedish thumbprint cookies. But my laziness in measuring the flour (thinking I could estimate sifted flour) made the dough too buttery and they spread flat on the pan. Of course they tasted delicious. They just looked about as good as a 2D version of a 3D movie. Or worse. You decide. :)

I guess if there’s one thing other than recipes (and blue eyes) handed down from the Swedes in my family, it’s stubbornness. I refused to be dominated by my baking mishaps. On to the chocolate crinkles—hubby’s only necessary Christmas cookie. I got back at the kitchen with these…

And the coconut macaroons laced in dark chocolate… mmm…

And a retake on the thumbprints. Along with the cashew brittle (which tasted more like toffee). And the peanut butter fudge (not pictured.)

I am DONE baking cookies (and most of them are out of the house now). Next year, hopefully I’ll be baking at my mother’s house under supervision. :) That or my Gunnar will take over holiday baking. I think he could.