It’s that magical time of year again—crisp air, crackling fires, and holiday decorations in full swing. For me, the holidays are synonymous with baking cookies and savoring the warm, comforting aroma of freshly baked treats filling the house. I have my go-to favorites, the ones that are always a hit, but I also love experimenting with new recipes each year to expand my repertoire.= Baking holiday cookies has become a cherished part of my holiday tradition.
One of my long-standing holiday rituals is dedicating two full days to baking cookies to share with my neighbors. Each year, I head to TJ Maxx or HomeGoods in mid-October to pick up festive boxes to package the cookies. One neighbor in particular is obsessed with my Russian Tea Cakes—he even hides a few for himself! I also bring my cookies to our family Christmas celebration, where they’ve become a staple.
For the past 13 years, I’ve been part of a special tradition with a group of friends who also happen to be food bloggers. Every year, we gather. for a gourmet potluck and cookie exchange. We’re spread across the Bay Area, from Walnut Creek and Novato to San Mateo, Fremont, Concord, Danville, and Portola Valley, making it an exciting rotation of hosts each year. Each of us prepares a festive package of half a dozen cookies to exchange, along with a share platter for everyone to enjoy during dessert. It’s a fun, heartwarming event I look forward to every year.
Another great holiday idea is hosting a cookie-baking party with friends. Each guest brings a batch of dough to bake and decorate together. While the cookies are being made, you can enjoy festive cocktails and appetizers. A simple yet elegant cocktail idea is a glass of prosecco with a splash of pomegranate juice, garnished with fresh cranberries on a decorative toothpick or a sprig of rosemary. Don’t forget to have everyone bring containers to take home a delightful assortment of cookies!
Russian Tea Cake Cookies
• 1 cup butter
• 1⁄2 cup powdered sugar
• 1 teaspoon vanilla
• 1⁄4 teaspoon salt
• 2 1⁄4 cups all-purpose flour
• 3⁄4 cup dry roasted chopped pecans
In a stand mixer, cream the room temperature butter and sugar together until fluffy. Add the salt and vanilla and combine. Slowly incorporate the flour until combined. Add the pecans and mix. Preheat the oven to 375 degrees.
Form one inch round balls (about 1 tablespoon) and place onto a cookie sheet. Bake for 7 to 9 minutes until the bottoms are lightly browned. Fill a bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a large platter to cool. I typically repeat rolling each cookie in the sugar 2 to 3 times, to ensure full coverage.
By Lisa Crossett, Resident since 2001