Well, the Salted Butter Caramels are a favorite of mine. Thank you David Lebovitz for the recipe! I like mine a little more malleable in the mouth, so I cook the candy to 250F, though. I too use the Taylor candy thermometer- the digital one is just annoying for this precise need- it is off by a few degrees and that just aggravates me!
The Gingerbread cookies this year (Fannie Farmer Baking cookbook) did not get frosted or decorated as usual due to the time crunch. I did not miss the extra sweetness, but I did miss the fun. It's hard getting the boys and everyone involved with all the busy work schedules. We'll get back to it it though....
I do always like the spritz cookies- this year was a recipe by Rose Levy Berenbaum- is uses ground almonds- not your usual tough spritz cookie. These were delicate and tastey, although many folks avoid them due to the their bad rap from bad bakers. Alas, more for me!!! Never overlooked at our house.
Now I have been searching for this recipe that I had hoped these butter cookies were- but they were not.... These are Scandinavian Peppar Crakar cookies. They are flavored with cardamom and black pepper- dare I say their delicate little bite and sweetness was appreciated by many.
Ah, and lastly was the toffee made with Matzoh. Christmas candy.... from matzoh.... it doesn't get more perfect than that!
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