TSS: Christmas Cookies Come But Once A Year
Happy Sunday, everyone! I hope everyone is having a lovely and relaxing weekend, and if it’s snowing where you are like it is here, I hope you are curled up with a good book and a mug of something hot.
Before I get to the bulk of the post, I wanted to remind everyone that I’m giving away both Twilight of Avalon and Dark Moon of Avalon by Anna Elliot. I really enjoyed these books, so if you like historical fiction, or know someone who does, head on over to this post to enter for a chance to win them!
One of my favorite parts of the Christmas season is the weekend that I spend doing very little except making Christmas cookies. This year, that weekend is this weekend; I’ve already made Cornflake Wreaths, Peppermint Bark, Brigadeiros, Gingerbread, and Chocolate Marshmallow Logs, and I’ve still got Chocolate Crackle Cookies and White Chocolate Cranberry Walnut Oatmeal Cookies to do today (or maybe tomorrow, depending on how the timing goes.)
I actually have gotten a bunch of reading done this weekend as well; way more than I have the rest of the week. This morning I finished up The Virgin Widow over breakfast, plus I always bake with the accompaniment of an audiobook, so I’ve gotten a fair way through Brothers in Arms as well. (The audiobooks-plus-baking are usually a good idea and let me get in a lot of reading, but there was the memorable year when listening to The Book Thief resulted in me crying into the dough for three straight batches of cookies.)
In keeping with my yearly tradition, here’s the recipe for some of my Christmas cookies (the other recipes I’ve posted are linked above):
Chocolate Marshmallow Logs (or, as I called them when I was little, Stained Glass Cookies)
This one’s in my mom’s recipe file, so I’ve got no idea where it came from… probably off the back of a package of marshmallows, actually. They’re not really cookies, per se, more like marshmallow-heavy fudge bars, but quick and tasty no matter what you call them!
– 12 oz. (one bag) semisweet chocolate chips
– 4 T. butter
– 2 eggs
– ~6 c. (one 10 oz. bag) multi-colored mini-marshmallows
– powdered sugar
1. Melt the butter and chocolate together in a double boiler if you have one, or in a large-ish pot over low heat.
2. Beat the eggs lightly with a fork.
3. Take the chocolate off the heat; quickly stir in the eggs.
4. Allow to cool slightly (I forgot this step yesterday, and all of my marshmallows melted into goo), then add the marshmallows and stir until coated.
5. Divide mixture into 4 parts, spoon onto well-sugared pieces of wax paper in lines. Sprinkle more powdered sugar over the top, then wrap into log-shape.
6. Refrigerate until set. Slice into ~1/2″ thick cross-sections, peel away the wax paper, and enjoy!
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