Are we all satiated from Thanksgiving? Have we recovered from the tryptophan overdose? Now that it’s December, we have lots of preparation to do, whether it’s getting ready for Christmas, Hanukkah, Kwanzaa, New Years, or some food blogger festival. December is all about celebrating.
It’s no time for the weary. It’s only time to push ahead with getting into the holiday spirit, non-stop baking, gathering with friends to toast to another year of good food and health, and prepping for a family visit.
The race starts in two days. New York City region bloggers, bakers and food lovers alike will come together at Hill Country for our 2nd Annual NYC Holiday Cookie Swap. The event was an enormous success last year and I look forward to see old friends and meeting new ones. With the attendee list now up to over 70, there will be a vista of cookies at Hill Country. (The consumption of buttah will be epic.)
As Gail, @THEToughCookie said a few weeks ago, “… Cookie Swap is the Olympics of cookies”. After imagining dozens of recipes for days, I narrowed the list down to five cookies and will eventually bring just two to the Cooke Swap. Besides making cookies for the Swap, December is also #cookielove month. Head over to my friend Lora’s blog, Cake Duchess, for the full list of cookies.
Here’s one of the five cookies, Ginger Snowdrops were inspired by two opposing scenarios—my love for winter tranquility in the country versus the warmth and vibrancy of Asia. This cookie embraced the comfort of my home in America and the joy of visiting my family during the holiday season.
No matter if I decide to bring this cookie on Sunday, I’m offering them to you as an early holiday greeting. Enjoy this holiday season with joy and much good eats.
adapted from Martha Stewart
yield: 96 mini snowdrops
1/3 cup (2 ounces) dried pineapples
1/4 cup (2 ounces) crystalized ginger
1/4 cup Canton (ginger liquor) or dark rum
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 teaspoon ginger, freshly grated
1 large egg, room temperature
1 tablespoon pure vanilla extract
1 teaspoons fine sea salt
2-1/2 cups all-purpose flour
1 teaspoon ground ginger
1 cup salted, roasted macadamia nuts, finely chopped
1/4 cup confectioners’ sugar, for dusting
1. Place pineapple, ginger and ginger liquor in a microwave-safe bowl and cover tightly with plastic wrap. Heat mixture on high in the microwave for 1 minute. Cool without removing plastic wrap, about 20 minutes. Drain content and finely chopped, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add grated fresh ginger, egg, vanilla, and salt; mix until combined.
3. Mix flour and ground ginger, with mixer on low speed, add flour mixture in 2 batches, mix until just combine. Fold in chopped nuts, pineapple and crystalized ginger unit levelly distributed. Form dough into 2 disks and wrap in plastic. Transfer dough to refrigerator and chill until firm, about 30 minutes.
4. Preheat oven to 350 degrees, with racks on upper and lower third position. and prepare 2 parchment-lined baking sheet. Remove 1 disc from refrigerator and form into 3/4-inch balls; place 24 on each baking sheets.
5. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until edges are barely golden, about 15-18 minutes. Transfer to wire racks to cool completely.
6. Repeat with second disc of dough. Dust baked snowballs with confectioners’ sugar. Store in airtight containers at room temperature, up to 5 days.