And in conclusion to the holiday baking season...

First, MERRY CHRISTMAS! =) I hope Santa was good to everyone this year. I have to say that I got the best surprise gift this year :

Jon orchestrated it with our friends and family and they all chipped in to spoil me! I can't even begin to express how blessed I feel to be surrounded by such amazing people. Since I'm at a loss for words, I'll move on to my two most favorite cookies this year!

Chocolate Candy Cane Cookies

I love these. I will have to create a new name for them so I can continue to make them year round. The cookie is so light, so fluffy, so incredibly scrumptious that you won't be able to eat just one. The melted white chocolate coating adds just the perfect amount of sweetness and is the perfect adhesive for the crushed starlight mints. And it makes them look pretty too! This recipe, like so many others, comes from Ree Drummond at thepioneerwoman.com

Chocolate Candy Cane Cookies

2 sticks Salted Butter, Slightly Softened
1 cup Powdered Sugar
1 whole Egg
2 teaspoons Vanilla
2-½ cups Flour
½ cups Unsweetened Cocoa Powder
1 teaspoon Salt
White Chocolate Melting Wafers or Almond Bark
Large Handful of Red or Green Peppermints

Step 1.
Make sure the butter is softened, but not melted. Cream together butter and sugar.

Step 2.

Mix in the egg and vanilla.

Step 3.

Mix in the flour, salt,  and cocoa powder until well combined. 

Step 4.
Cover the dough with plastic wrap and let it rest in the fridge for a couple hours.

Step 5.
Preheat the oven to 375.

Step 6.
Using a tablespoon size cookie scoop (or a table spoon...) roll out balls of dough and place them on the cookie sheet. Press the cookies to about 1/4 inch thick with your fingers or with something flat and slightly greased. (otherwise the dough will stick.. I found that out. I just used my fingers to press the dough out). Bake them for 7-9 minutes, making sure they don't burn. The cookies won't change size and shape all that much, and the dark color makes it a little more difficult to see that they are done.

Step 7.
Allow the cookies to cool completely. While they are cooling, crush up some starlight mints (red or green.. whatever your preference) in a baggy. You don't have to pulverize them, leave some chunks for color and size variation.

Step 8.
Melt some white chocolate in a bowl. Then dip half the cookies into the white chocolate. Sprinkle some of the crushed mints on the chocolate and lay them on some parchment paper to cool.

I drizzled some melted red chocolate over mine, for added Christmas flare. ;)

Mmmm... I loved these. I might just have to make another batch.


And rounding out the cookie frenzy is my absolute all time favorite:

Russian Tea Cakes!

I've been using the same recipe for ages, my mom used it, my Nonny Vicky used it.. its just one of those that became a tradition in my family. Through some research I've found its identical to a traditional Lithuanian recipe. I had to ask Hubby Dearest if Lithuania was Slavic, it is.. and I felt a little silly for not knowing. I'm not even sure I could pick it out on a map..  ... where did I store that globe? OH well.. Google to the rescue! ;)

I've made these cookies with several different kinds of nuts and they always turn out great. If you use pecans, they are also called Mexican Wedding cakes. My sister hates walnuts, so last year I chopped up some Brazil nuts (one of her favorites) and they turned out tasty. I'm a traditionalist tho, so this year I stuck with just walnuts. Especially since I will be the one eating most of them!

Russian Tea Cakes

2 sticks Salted Butter, softened


6 tablespoons Powdered Sugar

1 teaspoon Vanilla

2 cups All Purpose Flour
1 cup finely chopped Walnuts
1/2 cup Powdered Sugar, set aside for coating.

Step 1.
Cream butter and sugar together. Preheat oven to 350.

Step 2.
Mix in Vanilla.

Yes, I used my new mixer! ;)

Step 3.



Mix in flour and beat until well combined.

Step 4.
Mix in Walnuts.

Step 5.
Using a tablespoon size cookie scoop, scoop out dough and roll lightly in your hands to make nice round ball shapes.  These cookies will retain their general size and shape, so you can fit about 18 on a cookie sheet.

Step 6.
Bake for 12 minutes, or until dry/cracking slightly on top and a soft golden brown on the bottom. Be careful when checking, they are crumbly.

Step 7.

Allow cookies to cook for a few minutes on a wire rack before rolling them in powdered sugar. They should be warm to the touch, not hot. If the cookies are hot, the sugar will melt. You can toss them in another coating of sugar once they are completely cool, if desired.

Enjoy these as a light dessert after a good Christmas dinner. Or with your favorite cup of joe!

Thanks for sharing my Christmas cookie adventures, I look forward to more food and yoga in the New Year! I hope you all find warmth and love this Holiday season!