It’s surprising how many people I’ve talked to in the past couple of weeks who mention that they just don’t feel very Christmasy this year, or that Christmas just doesn’t feel very cheery yet, for some reason.
A couple of normally very enthusiastic friends even said they’re not going to put up any lights outside and probably won’t bother with Christmas cards, except to family.
I’m not sure what’s causing the bah-humbug feelings, but I suspect it’s that now-too-familiar combination of the war and more troops being sent in, along with the bleak economic and employment facts and figures. It’s just hard to be upbeat and ho-ho-ho about Christmas when there is so much bad news going around every day.
I have a couple of suggestions for cheering things up a bit, however, should you be feeling a tad Scrooge-like.
First, go see “The Nutcracker,” the local production put on here on the island every year. I know, I can hear you saying it now, “I’ve seen the Nutcracker, I don’t need to see it again.”
Well, yes you do; nothing is quite so especially Christmas as “The Nutcracker,” and the costuming, scenery and dancing amaze me every year. This is no amateur production, and I guarantee you’ll feel more upbeat and be very glad you went.
And if you go, let me give you a fun hint about someone in the cast this year. For those of you who have long been fans of Danny Ward and his music, watch for him and his antics, minus the sax, in this year’s Nutcracker. I’ve been told by one who’s very familiar with the rehearsals that Danny may have found a new calling. So, go to see “The Nutcracker” and see if you can spot Danny Ward.
Another suggestion for getting yourself in the mood for Christmas is to borrow at least one or two kids (unless you still have some of your own at home), preferably under the age of 10. Take them into the kitchen and make Christmas cookies together (with parental permission, of course; we wouldn’t want you arrested for kidnapping). I found out several years ago that the incentive to make Christmas cookies is low to zero when there are no kids around to join in, and what’s Christmas without Christmas cookies?
It doesn’t matter if you buy the basic dough frozen or chilled, as long as you and the kids do the cutting out of the shapes and frosting and decorating the cookies. You’ll make the kids happy and I guarantee you’ll feel a lot more like Christmas after the cookie-making session.
I intend to follow my own advice, by the way. For reasons I won’t go into, I’m also having a hard time summoning up my usual Christmas spirit, but I have Nutcracker tickets in hand and my eye on a couple of local kids who look like possible cookie making companions. “Ho Ho Ho” and all that.
RECIPES
One of my fattest recipe files is labeled “Christmas Cookies,” but one of the first cookies I bake every year has to be a ginger cookie. The smell of something ginger baking in the oven is pure Christmas.
This recipe makes 4 to 5 dozen cookies that can be turned into tree decorations or gift treats, and they’re perfect for kids to decorate with icing. These will keep well in tins, so they can be made well ahead of stress time.
GINGER COOKIES
2 eggs and 1 egg yolk
1 cup sugar
Grated zest of 1 lemon
1 -1 1/2 T. ground ginger
2 1/2 – 2 3/4 cups flour
Butter
Mix together eggs, egg yolk and sugar until light and foamy. Add lemon zest, ginger and enough flour so that the dough holds together. Cover with a towel and refrigerate.
When the dough is firm but still pliable, divide it into 3 or 4 parts. Work with one part at a time and keep the rest refrigerated. Roll one part of the dough out on a lightly floured board and, using a floured or non-stick rolling pin, roll out the dough to about 1/8-inch thickness. Use cookie cutters to cut out shapes of any kind (ginger cookie stars to hang on the Christmas tree, for example). Lightly butter an 11×17 baking pan (or use Silpat sheet or parchment paper to line the pan) and place cut-out cookies on the sheet, close together but not touching. Let cookies sit for about an hour to dry before baking in a preheated 325-degree oven for 12-15 min., or until lightly colored. Allow to cool a couple of minutes before removing cookies to a rack to cool and they’re ready for decorating.
Another great cookie for cutting out and decorating, this one has a light, delicious lemon flavor.
FESTIVE LEMON COOKIES
1 cup butter
1 cup sugar
1 pkg. (3 oz.) cream cheese, softened
1 egg yolk
2 T. lemon juice
1 t. vanilla
1/4 t. salt
2 1/4 cups flour
Combine all ingredients except flour, beating until well blended. Beat in flour. Divide dough in half, wrap in plastic and chill at least 1 hr.
On a well-floured surface, knead one dough portion into a smooth ball, flatten a bit with your hand then roll dough out to 1/8-inch thickness. Use cookie cutters to cut into any desired shapes. Place 1-inch apart on ungreased baking sheets (or line baking sheets with Silpat sheets, if desired).
Bake cookies in a preheated 375-degree oven 7-10 min. or until lightly browned just at the edges. Cool and repeat process with remaining dough. Top with edible decorations or use the following glaze to decorate cookies.
Lemon glaze: Beat together 4 cups confectioners’ sugar and 1/4 cup lemon juice. You can divide the glaze and tint with food colorings to make colored glazes to pipe onto the cookies.
And finally, a basic butter cookie recipe I’ve used for years. I may have given this in a column before, but in case not, here it is. With this basic easy recipe, you make your own slice and bake cookies, refrigerating or freezing dough and using it as you have time or need to whip out a quick batch of cookies, or when the cutting/decorating kids are around.
ALL PURPOSE BUTTER COOKIES
1 egg plus 1 egg yolk
1 t. vanilla
1/2 t. salt
2 sticks unsalted butter, at room temp.
1 cup sugar
2 1/2 cups flour
In a small bowl, mix together egg and egg yolk, vanilla and salt. In the bowl of an electric mixer, on med. speed, mix together the butter and sugar. Add the egg mixture and mix well on low speed. Add flour and mix until a smooth dough forms. Divide dough in half. At this point, you can add any flavoring of choice to each part of the dough (almond, lemon, lime, ginger, anise, finely chopped or ground nuts, coconut, etc.) or leave it plain and add things such as nuts, coconut, whatever before you roll the dough (see next instruction).
Place one of the flavored portions of dough onto a work surface lined with plastic wrap. Using floured hands, form the dough into an approximate 9-inch-long log. Spread any coating of choice in a single layer on the plastic wrap next to the dough and use the wrap as a guide to roll the dough in the coating all around. Roll up the dough in the plastic wrap, lightly pressing on it so the coating sticks. Choose another flavoring and/or coating and repeat with the other portion of dough.
Set the logs in a freezer and chill until solid (at least 30 min.), or double wrap and freeze for up to 2 months.
When ready to make cookies, unwrap dough (leave it on the plastic wrap) and slice dough 1/4-inch thick, placing slices on a cookie sheet lined with parchment paper about 1/2-inch apart. Bake in a preheated 375-degree oven until golden brown, about 12-14 min. Halfway through baking, rotate the cookie sheets from upper to lower rack and from front to back (makes for even baking if your oven tends to have “hot spots”). Cool cookies on a wire rack; decorate with icing, if desired. Store in airtight tins for up to 1 week.
