Sometimes I worry that I will never have "my" recipes--dishes I'm known for, something I make every time we have guests, a cake that appears for every family birthday. With so many cookbooks weighing down my shelves, I feel the need to constantly try new recipes, nevermind the gazillions of options on the internet.
Christmastime, however, seems to bring out the traditionalist in me. Perhaps its that my family has eaten cinnamon rolls every Christmas morning for as long as I can remember, or that J's family holiday celebration is not complete without a hickory nut cake, a recipe that comes from his great-great grandmother. So, when it comes to Christmas cookies, I turn to some of the same recipes year after year.
My absolute favorite are Cranberry Orange Drop Cookies, chock full of pistachios, fresh cranberries, walnuts and orange zest. However, these Blueberry Lemon Crumbles aren't far behind--they were the first to disappear at our annual holiday party, much to J's chagrin (he only got two).
The recipe can be found here. This year I replaced the blueberry jam/compote with some thawed frozen blueberries, which I macerated with a bit of sugar and lemon zest. Be careful regarding your dough to filling ratio, if you're too over-zealous with the blueberries, you risk a sticky mess.
Christmastime, however, seems to bring out the traditionalist in me. Perhaps its that my family has eaten cinnamon rolls every Christmas morning for as long as I can remember, or that J's family holiday celebration is not complete without a hickory nut cake, a recipe that comes from his great-great grandmother. So, when it comes to Christmas cookies, I turn to some of the same recipes year after year.
My absolute favorite are Cranberry Orange Drop Cookies, chock full of pistachios, fresh cranberries, walnuts and orange zest. However, these Blueberry Lemon Crumbles aren't far behind--they were the first to disappear at our annual holiday party, much to J's chagrin (he only got two).
The recipe can be found here. This year I replaced the blueberry jam/compote with some thawed frozen blueberries, which I macerated with a bit of sugar and lemon zest. Be careful regarding your dough to filling ratio, if you're too over-zealous with the blueberries, you risk a sticky mess.
4 comments:
I have this issue of Gourmet and have been meaning to make these for the past 3 years...I was close this year but somehow ended up without them. How did they taste?
they're delish, cakeflower. buttery, tart and sweet!
I'm on it!, thanks!
those look nice. I love blueberries
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