The downside of living Down Under is that this time of year tends to be rather, you know, on the warm-ish side. While you elves up in the Northern Hemisphere are experiencing ice storms, massive snowfalls and weather that looks a lot like Christmas, down here it’s been in the low 80s (mid 20’s C) to the high 90’s (about 40 C). Turning on the oven to bake cookies let alone a six course turkey dinner seems utterly ludicrous when you’re running around in shorts under a blazing sun sun strong you have to slap on 50+ sunscreen, which let me tell you is NOT at all a scent that whispers ‘Christmas.’
Well, at least is doesn’t to me. While I really, really REALLY love warm weather and dislike cold and snow and shovelling the white stuff (been snowbound a few too many times in my life) Coppertone and Hawaiian Tropic and even the so-called fragrance-free sunscreens (trust me here, they do have a smell) don’t conjure up images of Christmas trees, fruitcakes or jolly bearded fat men in red suits.
However, the scent of allspice, cloves, ginger, cinnamon, cardamom, and nutmeg kick my brain into Ho-Ho-Ho-dom In an instant. Despite the fact the thermometer on my deck reads 88F.
But that’s just me.
Anyhow, in this second to last day of the 44 Days of Cookies and Coffee, I’m sharing one of the spices of Christmas. It’s one of the most OH YEAH MAMA aromas of Christmas to me. This cookie is like the Andy Williams of Christmas cookies to me. Andy Williams, if you don’t know (as in if you’ve never read this blog before you missed my Ode To Andy). He’s not just “Mr Moon River.” Andy Williams IS MR CHRISTMAS to me. He sings the most awesome of Holidays songs. You KNOW you’ve heard it before:It’s the Most Wonderful Time Of The Year. Hope the link works right.
Happy, Merry Wonderful to you all!
Oven to 350F/175C
- 1 ¼ cups flour ½ tsp allspice
- ¼ tsp baking powder ¼ tsp salt
- ½ cup unsalted butter at room temperature ¼ cup sugar
- 1 egg yolk at room temperature ¾ tsp vanilla extract
For cookie top: Combine ½ tsp allspice and 1/2 cup sugar
In a small bowl whisk together the flour, the allspice, baking powder, and salt. Set aside. Cream butter with electric mixer on medium; add sugar and beat until well blended. Add egg yolk and beat 1 minute. Beat in vanilla. Add in flour mixture, slowly.
Take a rounded teaspoon of dough and shape into a ball. Place balls (hee hee hee) 2 inches apart on baking sheet lined with baking paper. Flatten each ball with bottom of a glass dipped in sugar/allspice.
Bake 9 – 10 minutes or until cookies are firm to touch.
Serve with a medium roast coffee.