It’s beginning to feel like Christmas
Baking Christmas cookies is a tradition for our family, and an indication that Christmas is near. One week before Christmas, we designate a cookie baking night, which unpredictably takes a life of its own. To set the mood, we have the music blasting in the background- usually, a mix of Christmas and alternative rock; and while we are preparing the dough, we enjoy a few laughs as we tell stories and reminisce of seasons past. But the real fun and creativity begins when the dough is ready and we start to give shapes to our cookies.
We usually bake an international assortment of goodies. From the traditional Greek Kourabiethes & Melomakarona, to traditional English mincemeat pies, and others such as Santa thumb prints, chocolate chip cookies, peanut butter cookies, and many more. There is always something new to try and share. This year, as we were reminiscing of Ms. Ellen, an old family friend from England who years ago had given us her own authentic recipe for mincemeat pies, we decided to make them again. But since we failed to locate her authentic recipe on time, we decided to improvise and share our own version which is less labor intensive but still tastes delicious!
Of course, everybody’s favorite moment is when the cookies are done. While their aroma fills the house, all of our senses come alive as we make time to taste and toast to our scrumptious creations. We also know in our hearts that this is the moment that it begins to smell and feel like Christmas.
- 2 boxes of 10oz ready to bake puff pastry shells
- 1lb 13oz jar of rum & brandy mincemeat filling & topping.
- Powder sugar
- Preheat oven to 425 degrees.
- Remove puff pastry from packaging, and separate pastry shells.
- Place shells on an ungreased baking sheets with tops up.
- Bake in the middle rack of the oven for about 18 minutes or until brown & puffed.
- Cool on rack for about 5 minutes.
- With a knife, remove the “tops” and the soft pastry that is underneath.
- Fill each cup with 2 teaspoons of the ready made mincemeat.
- Place back the tops, and dust with confectioners sugar, & serve.
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