I saw my sister Maria last week at my Goddaughters birthday party. I was ranting to her about how busy and stressed out I am with work. I mentioned I didn’t have an idea for my column this week and she said, “Oh, this is easy, bake Christmas cookies and share the recipe.” Flailing my arms in the air, I respond, “But I don’t have time!!” Maria said, “Calm down. I have pictures of the Italian Christmas cookies from last year. You love them, lie and say you made them.” We both were like, “Yeah this is a great idea,” and started laughing so hard!
My favorite Italian Christmas cookies are soft and cake-like. The almond extract offers a delicate nutty flavor. They’re not too sweet. The vanilla glaze creates a hard casing. It’s a nice textural contrast to the softness inside. They taste amazing and also look beautiful. Ornament the snow white cookies with sprinkles for festive appeal.
You can make Italian Christmas cookies in advance – always helpful during this busy time of year (insert head explode emoji here). Freeze them for up to one month. My sister Maria said they’re a piece of cake to make! I hope you enjoy these cookies as much as I do.
INGREDIENTS:
For the cookies:
2/3 c. granulated sugar
1 stick unsalted butter, softened
2 tsp. vanilla extract
3/4 tsp. almond extract
3 large eggs, room temperature
2 1/2 c. all-purpose flour, plus more for dusting
2 tsp. baking powder
3/4 tsp. salt
For the glaze:
2 c. powdered sugar
3 tbsp. milk
1/2 tsp. vanilla extract
Red and green non-pareil (the tiny ball) sprinkles, for decorating
DIRECTIONS:
For the cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar, butter, vanilla extract and almond extract on medium until smooth and fluffy, about 2 minutes. Add the eggs and beat until combined. (The batter will look separated.)
- With the mixer on low, gradually add the flour, baking powder and salt. Beat until all of the dry ingredients are incorporated. Wrap the dough tightly in plastic wrap and chill for at least 1 hour or up to 4 hours.
- Preheat the oven to 350°F. Shape the dough into about 36, 1-inch balls (lightly dusting hands with flour, as needed) and place on 2 parchment-lined baking sheets, spacing each at least 1-inch apart. Or, if desired, roll each dough ball between your hands (lightly dusting in flour if needed) into a 4-inch long log and coil each piece into a mound.
- Bake the cookies until set and very lightly browned on the bottom, 10 to 12 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes.
For the glaze: In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Dip the top of each cookie in the glaze, allowing the excess to drip off and then sprinkle with the non-pareil sprinkles. Let the cookies stand until the glaze hardens, about 30 minutes.
Recipe originally from thepioneerwoman.com
For more holiday cheer, follow me on IG – @theglorifiedtomato.
I hadn’t surfed in three weeks. It felt wrong. I didn’t like it. It wasn’t even the cold that held me back. I accepted a long-term freelance gig that’s been all-consuming. It’s the type of schedule where you fall behind on life – laundry, making the bed, no food in the fridge, Christmas decorations all over the living room floor. I’ve skipped needed showers, skipped brushing my hair (well, in fairness I rarely brush my hair), and skipped writing my column (eek). I’ve been living on a screen, on Slack, and in InDesign.
Last Sunday it was sunny with no wind and small waves. That met my criteria. I went surfing with the intention of trying out my new winter gear.
It took me forever to put my 5/4 wetsuit on. I felt a bit claustrophobic. The most challenging part was getting the gloves on. I was bending and cursing and laughing and sweating. My concern about being cold dissipated after the 40-minute struggle in rubber. The wetsuit sleeve is supposed to go over the glove. Less water enters in this way. I gave up on the last glove. Luckily, I flagged down my friends Kaitlyn and John who I saw on the boardwalk and they helped me.
I felt like a fish out of water or like the Marshmallow Man from Ghostbusters. It’s hard to hold the board with mitten gloves. I had to carry it on my head.
Entering the water is a strange sensation. You expect to feel the shocking cold but you don’t. I was immune. The constraints of the wetsuit disappeared. I transformed. I was a buoyant, happy, cartoon crab. Cartoon because it’s so silly to be wrapped up head to toe in thick rubber. This is what it’s like to have an exoskeleton, to be an ocean animal, I thought. But my outer protection is 5 millimeters of neoprene.
My hands in mittens were now claw-fins. I was paddling through the break faster and stronger than ever before. Though, I remembered to conserve my energy because my arms were a heavy exoskeleton. I couldn’t hear. My head was hooded. But it was ok! I just needed sight, to see the waves forming on the horizon. Finally, after acclimating to my new form, I fly out of the sea like there’s a bass chasing me and I escape onto the wave, riding it to the safety of the shore.
The winter sunrise is especially colorful, yet the beach feels lonely and quiet. It’s the type of loneliness that I need right now. The solitude before the work that waits for me back on land.
Follow me for the day-to-day on Instagram –@theglorifiedtomato.
Since the first week of November the deliciously dynamic duo La Brotheria, has been open at the 97th Street Concession. La Fruteria (@lafruterianyc) and Brothers (@brothersrockaway) joined kitchens, serving us breakfast, lunch, and a diverse taste with guest pop-up dinners all month. It’s been a joy for so many of us. As we all know, winters can be difficult in Rockaway… you know, the quick shift from the lively, sunny, summer to chilly, unconsolable nothingness. Personally, having La Brotheria as a gathering place to meet friends and enjoy great food has been so wonderful.
This is the final weekend of La Brotheria and it’s not to be missed. Friday – Sunday mornings enjoy breakfast, smoothies, and coffee till 2 p.m. If you haven’t had the ricotta toast yet, get that! Friday night is Burgers with Zak Daddy, The burgers are juicy and the fries are hand-cut, need I say more?
And Saturday night (Dec 3rd), will be the last supper. La Brotheria is hosting Chef Luca and Chef Silvia of the very popular and delicious Italian, Brooklyn restaurant LaRina Pastificio (@larinabrooklyn). Enjoy a 4-course decadent meal with options of pizza, polenta, fried mushrooms, smoked spaghetti aglio e olio, porchetta, and more. For the full menu see – @brothersrockawayand reserve via Instagram DM now. Spots are very limited.
Erosika (@3rosika) will be setting the mood with a musical performance! There’s plenty happening at the 97th street concession all weekend so show your support, eat, and enjoy the ocean views and the people around you.
Thank you to Rockaway Beach Bazaar for extending the concession season, installing winter-proof doors, and providing an all-around cool vibe for us. Thank you La Brotheria – Zak Krieger, Sarah Peltier, Matt Webster, Phil Rodriguez, Erika Barrett and Rachel Krieger.
Please support two of our favorite local eateries and let’s finish off in the right fashion. My hope is that with their success, we will see them again before the start of next summer.
Chef Luca and Chef-Silvia of LaRina Pastificio
by Paula D.
on November 28, 2022 12:37 pm in Plants
The crisp air reminds me of a fall day when I was in grammar school. We went outside and collected leaves from the field next to the playground. My classmates and I were scattered about. I remember feeling anxious, wanting to find the best and brightest ones before everyone else did. I was on a color collection mission. My next recollection is staring at my precious assortment of orange and red leaves on an off-white table. I don’t particularly remember what the art project entailed or what I made. I do recall my art teacher explaining that she would laminate our final creations and I thought that was cool. I know I enjoyed the project and process very much.
Fallen leaves over winter provide an ecosystem for important insects such as bumblebees
I still look down at the leaves under my shoes. The best moments are when I’m running errands, distracted and then the brightness of a very special leaf catches my eye. And I pause to appreciate its vivid beauty. The multi-color patterns and intricate lines are pretty amazing when you look closely. But they do not last. Maybe their inevitable decay is why they are so precious. Like all things of nature – nothing gold can stay.
Leaves change color as the length of the night increases and they receive less chlorophyll. With this, a biochemical process begins which determines the color changes that produce the beautiful hues of fall foliage.
It may be tempting to clean up the yard on a sunny autumn day, raking, blowing, and bagging up the leaves. But it is best to leave nature’s natural process alone. Butterflies, bees, moths, spiders, and other pollinators and insects rely on the bed of fallen leaves as their food source and ecosystem over winter. And yes, I said bees… newly mated bumblebee queens hibernate in small nests underground – about 3-5 inches below the soil, protected by leaves. They emerge in the spring to find the perfect location to start their new hive family. And the queen does this all on her own until her first brood is hatched. Queen’s rule! I hope this bumblebee fact makes you think twice about raking the yard this weekend.
Other benefits to leaving the leaves:
- Less work.
- Leaves form a natural mulch that enriches the soil. I wrote a column about it a few months ago, check it out… Mulch Grows Soil.
- Use some to make lovely seasonal artwork for yourself and/or to educate your children.
My friend Jodi Jordan Mulvanerty is a Pre-K teacher. She was inspired by the fall foliage and made collages with her students. Get creative with the colorful nature around you. If you make artwork using leaves, tag me on Instagram (@theglorifiedtomato), I’d love to share the work on my feed!
