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Salted Caramel Pecan Linzer Cookies

I’m reading What Alice Forgot. It’s about a woman who has no memory of the past ten years of her life. She thinks she is a blissfully in-love newly wed, pregnant with her first child when she is really a mother of three going through a nasty divorce. And she isn’t proud of the type of woman she has become: "a point-making hussy who went to the gym and upset her beloved sister and hosted cocktail parties…" 

It got me thinking. What would the 2001 version of myself think of the 2011 me? Would she be proud? I’m pretty sure I wouldn’t think of myself as a point-making hussy. So that’s a win.

What would surprise me? What would disappoint me?

I’m pretty sure I would be shocked that I make Linzer cookies and have a food blog. Ten years ago I was just trying to figure out how to cook, skipping steps and trying to cheat recipes.

Am I going to be proud of the 2021 version? That older model with the inevitably fancier techno-gadgets and an 11 year old daughter? What would she tell me? What would I remind her?

She: "Even though you want to kick people in the shins when they tell you to "enjoy the baby years, they go by fast!" They are right. ENJOY chasing your naked toddler around the house before bath time because that will end"

Me: "Don’t forget how much work it took you to get where you are an appreciate it."

Who knows what else.

Where do you want to be in 2021? Or even the end of 2012?

What is stopping you? Make yourself proud, that 2001 version, the 2008, 2010 version. 2021 is going to come whether you like it or not. Where do you want to be?

Think about those goals you have neglected, like books on a dusty shelf. Those ones you would be embarrassed to have to answer to 2006 for not having even attempted.

They seem overwhelming, but you don’t have to do it all right now, just take a step. One today, one tomorrow. Order a catalogue from a college that has the major you have been thinking about. Start a business plan for that small business you want to start. Or just buy the domain name (about $10 at godaddy.com) for inspiration.

Leave that boyfriend that treats you like crap.

Take that photography class because you know that photo is in your blood you just have to figure out what aperture means.

Take on a part-time job so you can save for that trip to Europe that you are always talking about.

Actually volunteer.

Be the person you wanted to be ten years ago.

It takes work, but it’s worth it. If was easy it wouldn’t make anyone proud.

Linzer cookies are a sign of progress in my life, I never would have tried this ten years ago. And the look so fancy!

Salted Caramel Pecan Linzer Cookies

Cookies:

1 cup (2 sticks) of Butter

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking powder

2 cups of flour

1 tsp salt

Filling:

4 tbs butter

1/2 cup brown sugar

4 tbs light corn syrup (like Karo)

2/3 cup chopped pecans

2 tbs heavy cream, brought to room temperature

1/4 tsp kosher or sea salt plus 1/8 tsp salt, divided

Plus 1/4 cup powdered sugar for topping, if desired

In the bowl of a stand mixer, cream the butter and sugar. Add the egg and the vanilla and beat until well combined. In another bowl, add the flour, baking powder and salt, mix with a fork until combined. Add the flour to the stand mixer and mix until the flour is just incorporated into the butter mixture.

Form into a disk and wrap with plastic wrap. Refrigerate until cold, about 1 hour. It is important that the sugar cookie dough is cold or the cookies will spread too much during making.

Preheat oven to 350.

Once the dough is chilled, roll out and cut into 2 1/2 inch circles. Use a small cookie cutter to cut out a small window in the middle of just half of the cookies.

Bake at 350 for 8-10 minutes or until the edges just barely start to brown. It will probably look as if they need another minute or too, but cookies continue to bake once they are out of the oven and you don’t want these to be too crispy.

Allow to cool. Top the window cookies with powdered sugar, if desired.

In a large sauce pan over medium high heat, combine butter, brown sugar, and corn syrup. Bring to a boil, stirring frequently until the sugar has dissolved.  Allow to boil, without stirring, for about 5-7 minutes or until the sauce has turned an amber color. Remove from heat, stir in the pecans, vanilla and the cream and stir until combined. Allow to cool until thickened, but not hardened.

You don’t want to make the caramel sauce too far in advance because it will harden in the pan once cooled, making it impossible to add to your cookies.

Add about 1 tsp of the caramel mixture to the middle of the solid cookies (the ones without the cookie cutter windows) be very careful not to touch hot caramel, it will burn the crap out of your fingers. Use two spoons to get it into place without needing to touch it. Top immediately with a cookie with a cookie cutter window. Sprinkle a few grains of salt in the window. I used a super fancy large grain salt my sister bought me for my birthday. Yes, I am now the sort of person who gets excited to receive a box of super fancy salts from all over the world as a present. Take that 2001.

Allow to chill in the fridge until the caramel has set, about 30 minutes.

Santa Hat Cookies & Why I Hate Santa

I guess HATE is too strong, but I don’t like Santa.

Except maybe this Santa. He’s awesome:

(Photo taken by my brother-in-law, and Hawks fan, Austin Metz)

It all started years ago when I was working at a group home with teenage foster and probation kids in South Central Los Angeles. I know, the white girl from the farm, in South Central.

I loved it.

I was able to see these kids as more than just Gang Members with horrible parents, but human children with potential, talent, hearts and brains. Being raised by grown-up damaged children.

It changed me.

I was teased, laughed at, listen to, and trusted.

I’ve posted so many serious posts lately, I’m no going to go into great detail about that first year, the first christmas. The kids who, at 16 years old, received their first Christmas presents of their lives, or how none of the parents came to our "Holiday Party."

But I will tell you this: Nearly every kid had a story about thinking he was bad because Santa didn’t bring him presents. After all, that’s the story, right? "Santa brings presents to good boys and girls. Bad kids don’t get any."

Or knowing that Santa wasn’t real because the Christmas after he turned 5 he sat in the living room, all alone on Christmas morning with no presents because Mom was on a bender and never came home.

This probably doesn’t apply to you. You will probably never have a Christmas when your kids don’t have presents. Hopefully.

But this year, more kids than ever won’t have presents. And the last thing I would want is for my daughter to carry that message with her to the kids at school who didn’t get presents, for her to think the reason those less fortunate kids didn’t get any gifts during the holidays was because they were bad. 

And I would never want ANY kid to think that the reason he didn’t get presents was because he’s bad.

We don’t need this.

Even though I don’t like the message that comes along with Santa (and I won’t even go into my fear of Mall Santas and their inherent creepiness) Santa is still an iconic symbol of Christmas. He is a great decoration. Which is why I made these Santa Hat Cookies.

I even have one Santa decoration at my house. Just one. I bought it in Paris a few years ago because I really wanted a Christmas Ornament from France and this was all I could find in September.

Links to donate to those in need, if you want:

Toys For Tots

Salvation Army

Angle Tree

Donation Town

These Cookies are pretty adorable, and really easy to make.

Santa Hat Cookies

Sugar Cookie Base:

1 cup (2 sticks) of Butter

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking powder

2 cups of flour

1 tsp salt

Cream Cheese Frosting:

1 package of cream cheese (8 oz) softened

1 stick of butter, 1/2 cup, room temperature (very important)

1 tsp vanilla

1/8 tsp salt

1 cup powdered sugar

Hat:

24 large strawberries, stem and leaves cut off


In the bowl of a stand mixer, cream the butter and sugar. Add the egg and the vanilla and beat until well combined. In another bowl, add the flour, baking powder and salt, mix with a fork until combined. Add the flour to the stand mixer and mix until the flour is just incorporated into the butter mixture.

Form into a disk and wrap with plastic wrap. Refrigerate until cold, about 1 hour. It is important that the sugar cookie dough is cold or the cookies will spread too much during making.

Preheat oven to 350.

Once the dough is chilled, roll out and cut into 2 inch circles (or just larger than the base of your strawberries).

Bake at 350 for 8-10 minutes or until the edges just barely start to brown. It will probably look as if they need another minute or too, but cookies continue to bake once they are out of the oven and you don’t want these to be too crispy.

Allow to cool.

In the bowl of a stand mixer, beat the cream cheese on high for about 2 minutes. Add your room temperature butter and mix until combined. Add the vanilla and beat again until combined. Turn the mixer off and add the powdered sugar, return mixer to a low speed and mix until the sugar is incorporated into the cream cheese.  Add the frosting to a piping bag. If you don’t have a piping bag, add to a large, heavy duty, zip lock bag and cut about 1cm off the bottom corner of the zip lock bag, this can be used as a make-shift piping bag.

Pipe a dime sized amount onto the cut end of the strawberry and place in the middle of your sugar cookie.

Pipe the frosting around the base of the strawberry, as well as a pea sized amount on the tip of the berry to resemble Santa’s Hat.