The Big Christmas Bake

[ppfuf]

I'm about to start the big Christmas bake for cookies to send to my relatives.
These are Sandies (also called Mexican Wedding Cakes), but they are listed in my ancient hand-written cookbook as "David Cookies" because they were the favorites of my friend David. We once went to a high school dance together, I should post a picture for the next throwback Thursday.

Sandies (I tried to put this under a cut, but the new interface is confusing!)
1 c butter
1/3 c sugar
2 tsp water
2 tsp vanilla extract
2 c flour
1 c pecans (chopped)
Mix all (use hands or a wee bit more water as necessary). Chill dough 3-4 hours. Form into balls. Bake 325F on cookie sheet about 20 mins. Cool slightly and roll in powdered sugar.

Comments

[joycebre.livejournal.com]

I might try a bake off biscuit recipe this year.

[ppfuf.livejournal.com]

that's a good idea, I'll see what I can find on google

[joycebre.livejournal.com]

I have one of the cookbooks so if you want a particular one, I'll see if it's in there

not cookies, Paleo Blueberry Lemon Bread

[ppfuf.livejournal.com]

Paleo Blueberry Lemon Bread, http://eatlocalgrown.com/article/14983-paleo-blueberry-lemon-bread.html?c=JER

Ingredients:
1 and 1/2 cups blanched almond flour
1/4 cup coconut flour, sifted
1 tsp baking soda
1/4 tsp salt
4 organic eggs
1/2 cup coconut oil or ghee, melted
1/3 cup raw honey or organic maple syrup
3 tbsp organic lemon juice
zest from organic 2 lemons
1 to 1-1/2 cups fresh organic blueberries
FOR THE GLAZE:
1/3 cup coconut butter, softened
2 tbsp coconut oil, melted
2 tbsp raw honey or organic maple syrup
2 tbsp organic lemon juice
Directions:
Preheat oven to 350′ F. Grease a loaf pan and cut a piece of parchment paper to line the bottom of pan.
Combine almond flour, coconut flour, baking soda, and salt in a large bowl. Set aside.
Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.
Add wet ingredients to dry and mix until well incorporated.
Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from oven and allow to cool.
While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, remove from pan and pour glaze over top of loaf, letting it drips down the sides.