Times my family uses my great grandmother’s china: 1. When I’m in town and pull it out of the cabinet with the upmost precision so I can take pretty, feminine pictures of cookies delicately sprinkled with powdered sugar. 2. For a holiday about once ever four years when my mom doesn’t talk herself out of using the plates, because they have to be handwashed. Other than that, they essentially sit in little boxes, covered in bubbly plastic wrap stacked neatly on top of one another. I’d like to think that someday I will have a fancy Alice in Wonderland themed tea party or host an extravagant ball that requires black ties and antique, fragile plates laced with gold. But for now, they’re the host of my grandma’s crumbly butter cookies that are filled with walnuts and literally melt while you eat them.
I love these cookies, because they’re extra easy, only six ingredients, and it makes lots of cookies to gift to your neighbors and coworkers. My family has been making these cookies for as long as I can remember, although, if we’re being honest, I got all creative and added the almond extract. I really think it adds extra flavor to these cookies, but you can also leave it out if you want simpler, more vanilla-flavored cookies or if you just don’t have almond extract laying around.
On the other hand, you could also go crazy with these cookies and add whatever you have laying around your kitchen. Dried fruits, nuts, citrus zest, cocoa powder, vanilla bean, etc. The cookies are so versatile that you could get extra creative and add some matcha powder or lavender buds or even dip them in chocolate. If you don’t have time to bake, these cookies are the effortless, buttery, icebox cookies your kitchen needs right now.
Song of the Day: Everlasting Arms by Vampire Weekend
Merry Christmas Eve my lovely readers!
I hope your Christmas Eve (and Christmas) are beautiful and I hope you get to drink lots of wine. Or eggnog if that’s your thing.
I really recommend the wine…
These cookies are really special ♥
They have tons of cranberries and white chocolate in them, and I promise you, they do not taste like raisins.
Raisins=no but craisins=yes.
Especially with white chocolate in oatmeal cookies.
When I was really little, and my mom and one of her best friends (whose recipe this is) would make the oatmeal cookies around Christmas time. And I would watch. And color my coloring books. And help when they would let me. These cookies were always one of my favorites, but my dad’s favorite is chocolate chip, and he would normally win the cookie battle when my mom asked, “What kind of cookies should I make?”. Anyway, this year I decided to make them and add the white chocolate and cranberries, since it’s Christmas and all.
I’ll be taking a blogging break tomorrow, but I want to leave you with a few more recipes in case you want to make some last minute cookies tomorrow, or even After Christmas cookies!
(After Christmas cookies are definitely a thing).
1 1/4 c. flour
1 tsp. baking soda
1 c. butter, softened
1/4 c. sugar
3/4 c. brown sugar–packed
1 small package instant vanilla pudding
3 1/2 c. oats
1 c. white chocolate chips
1/2 c. dried cranberries
Preheat oven to 375* F. In a medium sized bowl, whisk together the flour and baking soda. Cream butter, sugars, and pudding together in a separate bowl. Beat until smooth and creamy. Beat in eggs, one at a time. Gradually add flour mixture. Stir in oats, white chocolate chips, and cranberries. Scoop in to 1 inch balls and bake for 10-12 minutes. They will seem very soft, so let them cool slightly on the baking sheet before removing. Enjoy!
I just love how pretty and festive they are, plus they’re sooo good.
Have a beautiful, wonderful, amazing Christmas.
Song of the Day: I’ll Be Home for Christmas–She & Him