(Garnet’s sugarless blue berry pies, they are his priority this baking season. Yum, can’t wait.)
Mirelle started it… I was complaining about how I miss eating Christmas baking and she encouraged me to go for it again. We plan to get together during the holidays and make favorite items from our x-mas baking list but I woke up eager to feel like I had accomplished something so I crossed off a few from my list.
- -walnut fudge pie or tarts
- -cranberry pie or tarts
- -ginger bread cakes (2)
- -Scottish shortbread
- -scuffles
- -pumpkin spice roll out sugar cookies
And the last three are almost done. I am waiting for the scuffle dough to finish rising before I can work it into sweet little crescents. I must break for supper before making the butter icing for the pumpkin sugar cookies. Otherwise I feel well under way with the Scottish shortbread done and in the freezer. We will be enjoying them and the ginger cakes at our yearly Scottish tea on Christmas eve.
I put this off for a lot of years, with good reason… with Garnet being hypoglycemic it isn’t easy to make baking that is family friendly and secondly with moving to the city (and the crazy new life style that involves) and having my fourth child, I felt fine with just sluffing off the Christmas baking. We worked super hard at keeping this season nice and calm and it was so calm I guess I just needed a little nudge to give into the baking bug that was already niggling me.
I will for sure let you know how it goes when (and hopefully if) we, Mirelle and I and perhaps more, manage to do a together bake off night! Merry Christmas!
BESTEST BUTTER ICING 🙂
2 cups organic icing sugar
2 1/2 Tbsps cream (or whole goats milk works great)
4 Tbsps butter
1 tsp vanilla
Over medium heat melt the butter in the cream till smooth. Add vanilla and stir. Mix in sugar till smooth. Remove from the heat and beat with an electric mixer till thick and smooth.
TTFN
