It’s raining hard here, which means it’s really almost Christmas in San Francisco. Isabella and I did some Christmas window shopping this weekend. Ingredients for Christmas cookies are showing up in our kitchen; Christmas tree is being purchased tomorrow.
Above is a picture of Noel’s version of Gran Fran’s lemon-iced cookies. Delish! Noel’s an excellent baker, so I left the documentation to her. My cookies never quite look as good as hers, though they do taste delightful.
I wanted to share a recipe, but also these gems of Christmas-pictures past of the Claro kids. These were on Facebook already, so I figured my siblings can’t complain about me posting them here….
The little one in the grey dress is me. Kind of looking like a crazy monkey. I think there is at least one picture of each of my sisters wearing this dress. I know there are shots of me in the dress with the cherries Noel is wearing, and the blue dress Danielle has on. I never had the pleasure of wearing the funky heart-printed one Nicole has on, nor Chris’ very awesome plaid pants.
How about those late ’70′s collars? I see tinsel on that Christmas tree. No idea Gran Fran used to allow that, must note for future Christmas
Gran Fran wrote a wonderful post that evokes memories of grandmas getting ready for Christmas in their community. The recipe for her lemon-iced cookies was included in the post. They’re a wonderful addition to your traditional Christmas cookie repertoire.
And, finally, a picture of my daughter and her two local cousins enjoying some sparkling cider (no, it’s not beer) at Thanksgiving dinner. These are who I bake for these days. Not too shabby, huh?
So let’s start this Christmas season off right and get some baking done!
(All pictures are cookies made with standard all-purpose white flour. You can replace white flour with Gluten Free Pantry’s All Purpose Flour Mix)
Angeletti –Lemon-Iced Cookies
- 2 1/4 cups all-purpose flour (I use Gluten Free Pantry’s All Purpose Flour Mix)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 2 cups confectioners’ sugar
- Grated rind of 1 lemon
- 2 to 3 tablespoons lemon juice
- Colored sprinkles (optional)
- Preheat oven to 350 degrees F.
- Sift togther flour, salt, and baking powder; set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until fluffy
- Add eggs one at a time; mix well after each addition.
- Mix in vanilla.
- With mixer on, gradually add flour mixture; beat until dough comes together.
- Gently roll bits of dough into 1 to 1-1/2 inch balls and place on lightly buttered or parchment-lined baking sheet.
- Bake until golden, about 15 minutes. To cool cookies, transfer them to wire cooling rack set over a sheet of waxed paper.
- In a medium bowl, stir together confectioners’ sugar, lemon rind, and lemon juice to form a smooth glossy icing.
- When cookies are cool, dip tops in icing and return to wire rack.
- Shower with colored sprinkles if desired. Let cookies remain on wire cooling rack until icing is firm.