I’m sitting here at my computer drooling about all the possibilities for deliciousness in the near future because I am part of a VIRTUAL COOKIE EXCHANGE BLOG HOP.
I plan to make at least one recipe I see every day while this blog-hop is going on. The great part is when I’m done…so is my Christmas Baking. Iffffffff I can keep my husband’s sweet tooth away from the results for a few days.
BTW a question…When do you officially start eating the Christmas Baking at your house?
Here is the rule at our house. I start baking on December 1 and hide everything away. This year, of course, because I get to be part of this blog hop, I started a day or two early. I always put out the first Christmas Baking on a pretty seasonal plate to be enjoyed by everyone who shows up to help decorate the tree, which is usually the first Sunday in December, This year decorating is scheduled for December 6. I cannot wait.
Here’s another question…How much Christmas decorating is too much? At our house, unless we are completely over the top, we are not done. We have (and this is not an exaggeration), approximately 40 poinsettias sitting patiently in the garage, waiting to be revealed, several dozen spruce and pine boughs we collected from the woodlot at my childhood home (because really they smell better than any others in the world) giving off their woodsy wonderful fragrance, Also reposing in our garage is a pile of beautiful white birch, which may make it into some DIY crafts for last minute gifts, (so easy to drill a few holes in a birch log, stick some red candles in the holes and loop a bit of evergreen around) or they may simply be piled in the fireplace and burned throughout the Christmas season.
I am a quilter, so there are also Christmas quilts a-plenty throughout the house. I thought I’d share a few little ones I’ve made through the years. Oddly enough I’m not making any new quilts this year (so far) so would love to live vicariously through photos of yours. Check mine out below.
And now with no further ado, here is my receipe for super easy, super cute, super delicious shortbread bites. I found this recipe on Pinterest and swear by it for maximum Christmas appeal.
1 1/4 C all purpose flour
3 T sugar
1/2 C butter cubed (no substitutions please)
3-4 T Sprinkles red and green, or silver, or whatever colour your Christmas theme is.
- Preheat oven to 325 degrees F.
- In food processor, with the blade attached, pulse flour and sugar until combined. Add the cold butter and pulse until dough begins to come together.
- Place dough in a bowl and gently knead in the sprinkles until you think it looks good. Be careful though, a little sometimes goes a long way.
- On lightly floured wax paper pat dough out to approximately an 8 x 5 inch rectangle. Do your best to make it as even as possible. Place the rectangle in the freezer for about 15 minutes.
- Cut semi-frozen rectangle into 1/2 inch squares and place about 1 inch apart on a cookie sheet lined with wax paper.
- Pop into the oven and bake for about 12-15 minutes. Watch like a hawk near the end because you don’t want them to get brown.
- Hide them from your family in the freezer for up to 3 months, or pile them up prettily and eat them right away.
Here is another picture of their delicious cuteness and a link to the Pinterest post I found here