There's Something About The Holidays...

I don't know what it is about this time of year, but I do know it's an uncontrollable urge. And once I get started, I just can't seem to stop.

No, it's not shopping, or any thing else you might be thinking. It's baking. Specifically, baking cookies. I enjoy creating in the kitchen all year round - dinners, cakes, herbal creations and new ideas for products for Celtic Chairde. But there's just something about Christmas and this space between holidays that makes me want to fill it with the wonderful smells and tastes of sweet temptation.

I've gone into this baking frenzy for years, staying up till all hours rolling and mixing and baking. For the last 10 (good heavens has it been that long!), Cindy and I have gathered the Friday and weekend after Thanksgiving and baked cookies till we couldn't stand anymore. Our record, I believe, is 23 batches and 16 types of cookies. Now THAT's a marathon! We share our goodies with co-workers, friends, family, and people we just like to say thank you to. We've collected all types of recipes, from the sublimely easy Pudding Cookies (see below for this recipe treasure) to the exotic Rose Geranium Cookies. We have fun discovering new recipes, and laugh at our disasters!

Cookies, whether you're leaving them for Santa or enjoying them with coffee and conversation, are a sweet way to share with friends. Since I can't give you cookies, I want to share a great recipe with you - the amazing Pudding Cookie.


I discovered this recipe on the inside of a box of instant pudding. It's simple, and highly adaptable, giving you a vast variety of delectables with a simple recipe.

PUDDING COOKIE

2 1/4 cups unsifted all-purpose flour
1 tsp baking soda
1 cup butter, softened (2 sticks)
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 package, 4 serving size of instant pudding - choose your flavor!
1 tsp vanilla
2 eggs
12 oz of your favorite addition (see combinations below)

Mix the flour and baking soda. Cream the butter, sugars, pudding mix and vanilla in a large mixing bowl. Beat until smooth and creamy. Add the eggs and continue to beat. Gradually add in the flour and baking soda. Stir in you addition. Use a teaspoon size disher, ice cream scoop or regular teaspoons and drop batter onto ungreased baking sheets, about 2 inches apart. Bake at 375 for about 10 minutes. Makes about 5 dozen.

If you like your cookies crispier, add an additional 1/4 cup of granulated sugar.

More of a butter cookie fan, add an extra stick of butter.

Here are some suggestions for combinations: Vanilla pudding and dried cherries, banana pudding and chocolate chips (my favorite!), chocolate pudding and crushed peppermint pieces, lemon pudding and chopped dried strawberries, pistachio pudding and chopped pistachios, vanilla pudding and cinnamon chips, butterscotch pudding and toffee bits, and so on and so on.

Add some fun to your holiday craziness - have a cookie baking frenzy of your own!