So...it is progressively progressing ever closer to the holidays: Christmas and New Years! And boy oh boy I cannot wait! But, this years holiday season comes with a little bit of bitter news mixed in...my hubby is NOT going to be around for Christmas or New Years...Yes, SAD, sad day indeed.
He is deploying yet again, and this time to Afghanistan. Oh joy! I do not know much about where he is going and what exactly he will be doing, but I know that this time there is much greater risk involved in what he is doing, and communication will be very little. Dang! But, it comes with the job description, and he is fighting for our freedom and for that of our children's as well. So, I am VERY VERY PROUD of him and PROUD to be a military wife and support him in every which way I can!
Well, enough of all this sappy sap...I have some Holiday Themed Recipes! One is for a Kringle that I always remember being made at our family's Christmas morning get together. The other is for a Cinnamon Stick Cookie that my mother says her mother used to make all the time, but she has not had it for ever! I am determined to make both of these recipes at some time this holiday season, and I will have new pictures to prove that I did so! Well, here ya go!
~Myrna's Cinnamon Stick Cookies~
1 c. butter
5 tbsp. sugar
2 1/4 c. AP flour
1 tsp. vanilla
1 c. cinnamon sugar
Preheat oven to 375 F. In a large bowl, cream together the butter and sugar. Add in vanilla and combine. Gradually incorporate the flour. Roll into 3 in. sticks. Bake for 21 min. on an ungreased cookie sheet. Let cool slightly and roll in cinnamon sugar while the sticks are still warm so it will stick. Let cool completely and ENJOY!!
2 c. flour
1 c. butter, divided
1 c. water, plus 1 tbsp.
1/2-1 tbsp. almond extract
1 tbsp. butter
1 c. powdered sugar
1/2 tsp. almond extract
4 tbsp. cream or milk
Preheat oven to 350 F. In a large bowl, combine 1 c. flour, 1/2 c. butter, and 1 tbsp. water. Mix by hand until totally combined and pat onto a greased or tinfoil lined cookie sheet and form into 2 3in. strips. Set aside.
In a med. sauce pan bring 1/2 c. butter and 1 c. water to a boil and stir in 1 c. flour, eggs, one at a time, and almond extract. Spread on the prepared strips. Bake for 60 min. Let cool.
Prepare the glaze by mixing the butter, powdered sugar, almond extract, and cream or milk in a large bowl until combined and smooth. Pour over the Kringle. Cut and ENJOY!!
This is a Chocolate Peppermint Kringle from O&H Danish Bakery in Racine, WI. Racine has one of the largest Danish populations in the U.S. and this Danish Kringle is similar to the Swedish one.