It All Begins With A Red Bow

Twas the weeks before Christmas with so much to do, let’s make a list for me and for you.

The holiday rush starts the day after Thanksgiving. It begins with a red bow and an evergreen wreath and the annual trek up the attic stairs for the rest of your loot.

We decorate our homes with plaids, reds and greens, gold shiny balls and jingling bells in the hall. Blinking lights and bright stars grace the eaves of our houses, hopefully our old cat can chase off the ‘mouses.’

In the center of it all stands a grand Christmas tree with an angel on top. Oh yes, there’s Santa’s big arrival. The children are jumping up and down, while parents are running all over town. Brand new toys for girls and for boys.

May the sweet dreamy sounds and smells of Christmas fill the air…

When the supermarket flyers hit my home, I check them twice for sale items that I need for my holiday cooking. Things like butter, cream cheese, nuts, flour, sugar, mozzarella cheese and ricotta cheese.

There are many traditions that my family passed down. I cherish the memories of making cookies with my mother, grandma and aunts, while the men took their seats on the couch.

My daughters and I, with the boys on the couch, share the same love for cookie making. The cookies may not be as elaborate as grandmas’ but they are still just as delicious.

The dough directions are from, Christmas-Cookies.com, ‘Nut Horns’ recipe.

Preheat your oven to 375 degrees.

You will need 8 cups of flour, 1 teaspoon salt, 2 teaspoons vanilla, 3 cups semi softened butter, 6 egg yolks beaten, 2 cups of sour cream and 2 packages of dry yeast.

Combine the flour and salt. Sprinkle yeast over flour and cut in the butter. Make a well in the center of the flour and add the egg yolks, sour cream and vanilla. Knead until smooth. If you have a Kitchen Aid or similar mixer, you can use the dough hook and then knead. Wrap with plastic and refrigerate at least an hour.

In the meantime combine the ingredients for the nut filling, ½ cup sugar, 1 cup of brown sugar, ½ tablespoon nutmeg, 1 teaspoon cinnamon and 2 cups of finely chopped nuts of your choice.

Remove dough from the refrigerator. Form a ball and roll into a thick pizza. Cut into 8 wedges. One wedge at a time, form a ball and roll into a thinner pizza. Cut eight slices.

Sprinkle approximately 1 teaspoon of filling on each slice and press slightly to adhere to the dough.

Begin rolling the dough slice starting at the widest end pinching the ends as you get to the point.

Place the nut crescents on an ungreased cookie sheet and bake until the bottoms are toasted. Approximately 15-18 minutes. Remember if you have more than one sheet in the oven your time will be longer.

When the cookies are done, let set a few minutes and then transfer to a cookie rack to cool.

Some hand slapping is needed.

Enjoy your Christmas and your traditions wherever you are.

Until next time, mangiare bene!