Christmas cookies! Our house is filled with a wonderful assortment of Christmas cookies. Some I made (I eat some and share some) and some were made for us. Isn’t it wonderful when your neighbor or friend stops by with a tin of cookies for you? I nibble and nibble. They are wonderful as a breakfast treat, afternoon pick me up, dessert, or midnight snack! At our house, Christmas cookies almost seem to multiply instead of dwindle. (Guess because I am the only one eating them!) But I never let any go to waste-just to my waist!!
CHRISTMAS COOKIE SCONES: The holidays are filled with friends and family coming and going. This time of year, I always keep a container or two of refrigerated biscuits on hand. Yes, I make homemade biscuits year round, but this time of year, I never know when I need to come up with a quick breakfast or snack! A package of 5 biscuits will make 20 scones -that’s a good turnaround!
To get started, decide what cookies you would like to use. Mix it up, use different ones for different scones.
Today I am using 2 different cookies: gingerbread and cranberry walnut. Put your cookies, one flavor at a time in a mini food processor. Process until they resemble bread crumbs. Do the same with each chosen cookie flavor then put crumbs in separate bowls (unless you are already getting creative!).
Decide on what liquid flavors you would like to accompany your cookies. I’m using orange juice (a great choice for almost all cookies and something I usually have in fridge) for the cranberry walnut and amaretto for the gingerbread! Pour liquids into separate bowls.
Preheat oven temperature according to package directions. (400 degrees for the ones I’m using.)
Cut each biscuit into quarters. Dip all sides of each quarter into the liquid of choice and then into the crumb mixture. Be sure to coat all sides.
Place on lightly greased cookie sheet. Bake according to package directions. I recommend checking them at the shortest time. (8 minutes for mine.) That’s it. Your leftover Christmas cookie scones are done.
Put your TO COOK IS TO CREATE thinking cap on: Think about what kind of cookies you have? What flavors would pair nicely with them? Match the cookie to a flavor. Use what you have on hand for the liquid. Still have some eggnog? That’s a good choice for gingerbread-add a dash of nutmeg, too. Remember you can always add extra flavor to the liquid or crumbs. Have some leftover brandy from the eggnog? Use it with pecan shortbread cookies, hubby’s favorite. What cordials do you have? Frangelico or Bailey’s? Try it with chocolate chip cookies. You can even get fancy and dip half a scone in melted white chocolate and let cool. Feeling festive? Spike up the orange juice with some champagne-think mimosa-tasty with sugar cookies! (This works well as a brunch snack with fresh berries and a sprinkle of powdered sugar!) Have a favorite spice? Add it to the crumbs or to the liquid.
FOOD FUN: The Wikipedia reports that we have the Dutch to thank for bringing the idea of Christmas cookies to the U.S. in the early 17th Century! There are many theories on the tradition of leaving cookies and milk out for Santa on Christmas Eve. My favorite theory is this one: It is said that during the Great Depression parents used the act of leaving cookies out for Santa to teach the children the act of sharing, especially with those less fortunate. I think that is a wonderful thought. After all, sharing is caring!