The Magic Christmas Spirit

I don't understand the bah-humbug attitude when it comes to Christmas time, especially when there's small people around. I've never been big on shopping for gifts, and instead revel in the making and baking. I love love love the smell of a fresh Christmas tree sitting pretty in the lounge-room adorned in dangling precious decorations and with a collection of fancily-wrapped goodies piled-up underneath. During my childhood Christmas time was always sprinkled with magic, thanks to my marvellous parents. Now with a little man of our own who is experiencing his first Noel, I am excited to share this enchanting time of year with him. Merry Christmas all of you!
PS. It just started snowing, the magic continues!

Molasses Gingerbread Cookies
http://crazyaboutcookiesbook.com

650g flour
1/2 teaspoon salt
1 teaspoon baking powder
2tsp grnd ginger, 1tsp grnd cinnamon, 1tsp nutmeg, 1/4 tsp grnd cloves
250g butter, softened
200g brown sugar
2/3 cup (approx 150g) molasses
1 egg

Lemon Royal Icing

4 egg whites
4 cups confectioners’ sugar
2 tablespoons fresh squeezed lemon juice
food coloring
Toppings

Make the Gingerbread. Preheat the oven to 400°F. Line 2 cookie sheets with parchment paper.
Combine the flour, salt, baking powder, spices in a large bowl.
Cream the butter and brown sugar until light and fluffy. Beat in the molasses and egg.
Gradually stir in the flour mixture. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll the dough out on a floured work surface to 1/4 inch thick. Using a utility knife cut out robots. Place the shapes on the cookie sheets 1 1/2 inches apart. Bake for 12 to 14 minutes, until light brown around the edges. Transfer to a rack to cool.

Method for Lemon Royal Icing:
Beat the egg whites, confectioners’ sugar, vanilla, and water with an electric mixer on low speed until blended.
Increase the speed to high and beat until stiff, glossy peaks form. Add more confectioners’ sugar or water to achieve the desired consistency.
Color the icing with food coloring.

Steps for Decorating
Pipe the outlines first; let dry. Fill the outlines with colors, attach candy dots and stars, and let dry. Finally, top with piped details. Let dry.

---------------------------------------------

Spiced Glazed Nuts and Pretzel Mix
(adapted from here www.davidlebovitz.com)

200 g mixed raw nuts
1 tablespoon (15 gr) unsalted butter, melted
3 tablespoons (45 gr) dark brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon flaky sea salt
2 cups (100 gr) small pretzel twists

Spread the nuts on a baking sheet and roast in a 350F (180C) oven for 10 minutes, stirring once for even toasting.
In a medium bowl, mix together the melted butter, brown sugar, cinnamon, cayenne.
Add the warm nuts, stirring until coated. Then mix in the salt and pretzels, and stir until the nuts and pretzels are completely coated.
Spread the mixture back on the baking sheet and return to the oven for 12-18 minutes, stirring twice during cooking.
Remove from oven and cool completely, separating the nuts and pretzels as they cool or they will stick together.
Once cool, this mixture can be stored in an airtight container for up to a week.