Today is our annual cookie (and other treats) making day. We start off with a list of our favorites and everyone pitches in, making those items that they enjoy the most. Our kitchen is small, and we're often tripping over one another, but with the Christmas music cranked up and the laughter floating around, no one seems to mind. This year is especially fun because our oldest is home from college on Christmas break. If I close my eyes and listen (and smell) it's "almost" like years past, but not quiet the same. Bittersweet indeed.
When we're all finished we'll have a large tray of assorted cookies that we'll enjoy through the rest of the week. We'll also have goody "gift" bags made up for friends that we'll see on Christmas Eve, and some baked goods that we'll enjoy on Christmas day.
Here's another perennial (and easy) favorite recipe.
This is one of those recipes for which I never had a recipe. Just buy as much as you think you'll enjoy (which will never be enough), and have at it!
Milk (or dark) chocolate melting wafers
Mint or Peppermint extract
Cookie sheets lined with wax paper
In the microwave, melt 1 or 2 cups of melting wafers at a time. Once melted, stir in 3 or 4 drops of the extract (to taste). Using a fork, dip Ritz crackers, one at a time, into the melted chocolate mixture. Drop gently onto lined cookie sheet. Cool until hardened (my front porch works great for this).