Christmas 2008: Updated.

Here are two of this year’s Holiday Cookies.

Italian Spiced Cookies

Ingredients:

1 c. Sugar
1 c. Butter, Unsweetened, room-temp
2 Eggs
1/2 c. Strong Coffee, cooled
3 c. AP Flour
2 tsp Baking Powder
1/4 c. Cocoa Powder
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp Ground Cloves
1 tsp Vanilla
1/2 c. Chopped Walnuts

Combine, in a large mixing bowl, the flour, baking powder, cinnamon, cocoa powder, nutneg, ground cloves and sugar. Cut butter in until the mixturem resembles coarse sand. Add the eggs, coffee and vanilla. Mix until thoroughly wet. Mix in the walnuts.
Let the dough chill in the refrigerator until chilled to a workable temperature, about 1 hour.
Roll the dough into 1 inch rounds and place on a parchment lined cookie sheet about 2 inches apart. Bake in a 375 degree oven for about 10 minutes or until the sides of the cookies are firm. Let the cookies cool on a wire rack.
Makes approx. 3 dozen cookies. Sprinkle with powdered sugar, if you like.

Golden Coconut Macaroons

4 Egg Whites
1 tsp Vanilla
1/4 tsp Cream of Tartar
1/8 tsp Salt
1 1/3 c. Sugar
14 oz Flaked Coconut, unsweetened.

Beat all ingredients except for coconut and sugar to soft peaks in a metal bowl. Begin adding the sugar, one Tbsp at a time until you achieve stiff peaks and a shiny look. Fold in the coconut. Scoop out onto parchment lined cookie sheets using a #30 ice cream disher. Bake in a 325 degree oven for about 20 minutes, or until the outsides are golden brown. Transfer to a wire rack and allow them to cool completely.
Makes 2 1/2 dozen cookies.

By the way, Macaroons are virtually fat-free. No, seriously.