Storm of Thoughts

Christmas Cookie Recap (and Recipe)

Now that I am no longer MIA (it was a nice, but busy, holiday break!), I have returned with pictures of cookies (something that took up much of last week). Every year, my mom and I make between 12 and 15 different kinds of Christmas cookies, which we then share with friends and family. (And, of course, eat quite a few of ourselves.) A small selection of this year’s cookies are in the photo above. One of our newest favorites the past few years (which came from a Christmas cookie magazine) is the cookie affectionately referred to as the “Irene Biangasso Birthday Christmas Cookie” (which, I’m told, magically removes calories instead of adding them). Besides possessing that rare and wonderful property, they’re also simple and really delicious. And they are Irene’s favorites because they contain many of the same ingredients as her favorite coconut birthday cake.

1 7-oz pkg. flaked coconut (2 2/3 cups)
2/3 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
3 egg whites, slightly beaten
1/4 teaspoon almond extract
4 oz chocolate candy coating, chopped (we use the discs of chocolate meant for melting because they harden very well)
1/3 cup seedless raspberry jam (or your preference)

Preheat oven to 325. Line cookie sheets with parchment paper.

In a medium bowl, stir coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop coconut mixture by teaspoons 1 inch apart on prepared cookie sheets, making 3/4 to 1 inch mounds. Lightly flour your thumb and press into the center of each mound to make an indentation. (We have found that using an old wine cork works the best!)

Bake in preheated oven about 20 mins till edges are golden. If necessary, use a teaspoon, the cork, or your finger to make indents again after baking. Cool completely.

Melt chocolate on the stove in a double boiler or in the microwave. (If you do it in the microwave, start with about a minute at power 80, then stir well and continue with 30 second intervals until melted, stirring after each.)

Dip the bottom of each cooled cookie and let cool on parchment until chocolate hardens, then add jam into the indent.

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