Going Through The Stack

Each year, a key step in the cookie-baking process is going through my stack of tried and true recipes — some of which were singed around the edges by s close encounter with a stovetop in 2014 — and deciding what to make this year. After the recipes are selected, it’s time to prepare the shopping list and hit the neighborhood grocery store before the morning rush really starts.

Every year, I try the new recipes I’ve posted on the blog, so that decision is easy enough. And for me, at least, it wouldn’t really be Christmas without iced sugar cutout cookies and Dutch spice cookies, so they’re in, too. And people seem to really like the cranberry hootycreeks, and they’re fun to make, so they’re in, too.

But what else should be pulled out of the stack? It’s decision time!

Guest Batch

We have family coming in for the holidays, so I’m whipping up some cookies for people to nibble while we sit around and catch up on what everyone has been up to during 2017. I’m therefore making my favorite cookie — Dutch spice cookies. I like the brown sugar/cinnamon/nutmeg/clove flavor, which says Christmas to me, but they’re also fun to decorate. You can put anything from M&Ms to decorators’ sugar to nuts on these cookies, and they all seem to go perfectly.

Double Oven Dreams

Lately, when I go into our kitchen, I am drawn to the shiny, aluminum-clad appliance in the far corner, next to the outside wall.  I look at it, and think about possibilities.  Happy, hopeful, heated, holiday possibilities.

It’s the double oven, of course.

IMG_7516_2A double oven may not be a big deal for those who’ve always had  one, but I’m not in that category.  I’ve only had a single oven, which has been . . . sufficient.  There aren’t many times when you really need two ovens.  But the holiday season is one of those times.  And now, with Thanksgiving only two days away and the Christmas cookie season right behind it, I think of what I might be able to accomplish with deft use of the double oven.

For Thanksgiving, the benefits of a double oven are obvious.  The turkey can be cooking away in one oven, perhaps with one or two other dishes, and the other oven can be used for warming pies, candied yams, rolls, a green bean casserole, and on and on.  No more desperate attempts at oven space management, trying to jam every course into the nooks and crannies around the turkey in a doomed bid to get everything hot and ready to serve at the same time.  In short, the double oven affords the luxury of ample space.

For Christmas cookie baking, the potential benefits are different.  The double oven should allow me to maximize efficiency and eliminate the down times, when I’ve got a sheet of cookies ready to bake but I’m waiting for those in the oven to finish.  I look at the shiny aluminum facing and I think of Dutch spice cookies turning a rich golden brown in the top oven as I’m loading a tray of Cranberry hootycreeks into the bottom unit.  An efficiency expert would undoubtedly be able to calculate how much time I might save by deft use of the double oven options.  It will require careful planning and sequencing, of course, but I’m eager to tackle the challenge.

And now I wonder — do I have enough counter space for all of these cookies?