Most seaside bars have popular specialty drinks. At the notorious Mucky Duck on Captiva Island, it’s the rum punch and this concoction, called a Coronita. It’s an 8-ounce bottle of Corona tipped into a margarita made with wine-strength alcohol. As you guzzle the margarita, more Corona drops out of the bottle to infuse the drink with Mexican beer.
Kish reported it was refreshing. As for me, I don’t think there’s anything more refreshing than a cold beer on a hot day, so I went for the Mucky Duck Red Ale.
The cookies and fudge have been carefully — and more or less equally — distributed to their respective tins, in the last step in the holiday baking process. I was pleasantly surprised to see that I baked just the right amount to fill up our tins, without a lot of tempting cookies left over or an egregious shortfall.
This year we’ll be sending out 24 tins to friends, family, and colleagues– the most ever. And I can fairly say that, after the last few days, I will be perfectly content not to see a cookie for a while.
Tonight has been spent icing sugar cookies. It’s a very labor-intensive chore, but it affords an opportunity for creativity and it’s just plain fun.
Icing the cookies is the penultimate step. Tomorrow morning we’ll put the cookies into tins, and then we’ll be done.
Today was another full day of baking and fudge preparation, and I’m almost done. Tomorrow night I’ll ice the sugar cookies and fill up the tins. For now, though, it’s time to rest my aching feet, drink a beer, and watch the Browns gag away another game.
Some Dum-Dums appeared by the fifth floor coffee station on Friday. I don’t like candy so I wasn’t tempted, but as I was waiting for my coffee I idly noted that some of the suckers were described as a “mystery flavor,” with a bunch of question marks on the wrapper.
That seemed weird to me. When I mentioned it to Kish that night, she patiently explained that Dum-Dums always have a mystery flavor, and that trying one is part of the fun.
Well, I guess you learn something every day. As for me, “mystery flavor” sounds uncomfortably close to the gray, formless “mystery meat” that we used to complain about at the high school cafeteria. I didn’t eat it because I didn’t know what it was. Similarly, not knowing what flavor you’re going to be tasting until you put a sucker in your mouth doesn’t seem very enticing to me.
Who knows? Maybe, like Dumbledore as he tried a Bertie Botts Every Flavor Bean, I might draw earwax.
We’ve been baking all day and making good progress on this year’s batch of holiday cookies. So far we’ve baked the cranberry hootycreeks, the peanut butter and almond cookies, the Dutch spice cookies, the sugar cookie cutouts, and the lemon ricotta cookies. I’m having some fun experimenting with some new toppings– like maraschino cherries — and have managed to resist spoon-licking temptation (for the most part, anyway).
Tomorrow we’ll tackle this year’s new cookies, make some fudge and bar cookies, and try to show some decoration flair with icing the sugar cookies.
The internet is a wonderful thing — at least, some of the time — but sometimes sifting through the mass of available information seems overwhelming. Run a search for Christmas cookie recipes and you will get an avalanche of hits that leaves you no method, aside from random chance, to pick which website to review. They all promise to offer favorite recipes that people will love.
That’s where the use of finer search terms become necessary. I realized this when I happened across a website post that featured the best soft Christmas cookie recipes — just in case you’re baking for the toothless among us who must gum their holiday delicacies. So this year I did a search for Christmas cookie recipes from the 1960s and ran across a treasure trove of options, including this gem, which is described on yellowed print as “Easy-to-make cookies for those who like a not-too-sweet dessert” that are “good keepers and shippers.” I’m pretty sure Mom made these, by the way.
Ingredients: 1 cup soft butter; 1/2 cup sifted confectioners’ sugar; 1 teaspoon vanilla extract; 2 1/2 cups unsifted flour; 1/4 teaspoon salt; red and yellow food coloring
Preheat oven to 375 degrees. Cream butter, sugar, and vanilla until light. Stir in flour and salt until well blended, then divide dough in half.
Color one half with 1/4 teaspoon of red food coloring and 7 drops of yellow food coloring. Leave other half uncolored. Chill the dough.
Press together one level teaspoon of each color. Roll into a pencil shape, then form in a coil on the baking sheet. Bake for 8 minutes at 375 degrees.
Calling For Christmas Cookie Recipes — 2019