Mix your favorite powdered sugar frosting -- without butter or oleo makes a harder frosting; adding fat makes it softer and harder to set. Store or freeze with waxed paper between the layers. Makes about 5 or 6 dozen.
When you send some to Grandma and Grandpa be sure to enclose a photo of your little elves hard at work.
Now one more recipe from Nadine. I'm anxious to try these -- so elegant, yet simple and easy to make.
Chocolate Chip Cookies with Expresso and Cinnamon
2&1/4 c. all-purpose flour
1 T. ground cinnamon
1 t. baking soda
1/2 t. salt
1&1/2 c. brown sugar
2 sticks unsalted butter, at room temperature
1 large egg
4 t. instant expresso coffee (or use regular instant coffee)
2 t. vanilla
1 6-oz. package semi-sweet chocolate chips
1 c. chopped walnuts
Preheat oven to 350 degrees. Spray two large baking sheets with nonstick spray.
Whisk flour, cinnamon, baking soda and salt in a medium bowl to blend. In a larger bowl using your mixer, beat sugar, butter, egg, espresso powder and vanilla until well blended. Beat in the dry ingredients; stir in the chocolate chips and walnuts.
Drop dough by rounded tablespoons on the prepared sheets, spacing 2 inches apart. Do not flatten dough. Bake cookies until brown on top but still slightly soft to touch, about 14 minutes. Cool on sheets, store in airtight containers at room temperature.
Makes about 4 dozen cookies (not Mom size!)
This bit of verse speaks to me of the spirit of Christmas.
He drew a circle that shut me out ...
Heretic, rebel, a thing to flout.
But Love and I had the wit to win:
We drew a circle that took him in!
-- Edwin Markham
Edna Shaffer is a local mother, grandmother and great-grandmother who writes about cooking from the perspective of an older adult. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, Mi 49685; or by sending e-mail to: firstname.lastname@example.org.