It's Christmas...Cookie Time!

Recently, I got it in my head that this year I'd like to make many different kinds of Christmas Cookies.  Thanksgiving has passed and the time is here. Plus there were a couple of really good sales on butter, and I have a bunch of butter on hand.  Is there a better way to use excess butter beside cookie making?  I think not.

For my first batch of cookies I got out my cookie press and made these spritz cookies. The recipe is very short and simple. I used almond extract instead of vanilla because that is the flavor I expect in my spritz cookies. 

As I was sampling my work, I pondering a key question. What beer or wine would pair best with these bites of goodness? 

Here is what Food & Wine has to say: 

 Simple Cookies: Prosecco
I don’t mean “simple” in a bad way here; these cookies just don’t have a lot going on: sugar cookies, spritz cookies, shortbread cookies, basically anything light in color and straightforward in taste. There are no mix-ins, no fillings, and no complex flavors from caramelization or browning. Not surprisingly, these cookies pair well with simple, light, even sparkling beverages. 

Now on to beer, the internet says spritz cookies and a nice pilsner pair well. If you would like to actually put beer in cookies, here is a round up of some beer cookie recipes.

Happy Baking!  Next up I'll share my attempts to make oatmeal scotchies.  

xoxo!