Christmas Krinklair

This recipe is actually a tradition I started with my family and each year our daughters and sons-in-law look forward to munching on this with their coffee while opening presents. This year is a little different. I still baked, but our family isn't here. It's sad, but we did have some great news on December 22nd. Kelly's liver scan showed great progress in shrinking the tumors, with a lot of healthy tissue now and Erin and Michael heard that the adoption decree was final and will go (me too!) to Taiwan on January 18th to bring Madison home. Those are the greatest presents we could have ever asked for. So, here is the recipe for the Krinklair for you to start a tradition with your family.  Enjoy!
Pastry: Preheat oven 375F-degrees. In a food processor, mix 1 cup all purpose flour and 1 stick of cold, unsalted butter (cut into 8 pieces). Pulse until the mixture resembles coarse crumbs. While processor is running, add 1-2 Tablespoons of cold water; dough should come together, but not ball up. Place dollops of pastry dough on a parchment-lined baking sheet in two strips. (Don't wash processor; you'll use it in the next step)
Pat dough, with your fingers, to form a 3-inch x 12-inch strip. Meanwhile, for the Filling: Heat 1 cup water and 1 stick of unsalted butter over medium heat. When it comes to a boil and the butter has melted, add all at once, 1 cup all-purpose flour and stir until a ball forms. Place filling into the food processor and add 1/4 tsp. almond extract. Pulse to incorporate. Then, add 3 eggs, one at a time, pulsing between additions. Pulse until dough is very smooth.Spread filling over pastry strips and smooth with an off-set spatula. Bake for 45 minutes or until golden brown.

Frosting: In a mixing bowl, add 3-ounces of cream cheese, 4 Tablespoons unsalted butter (at room temperature) and 2 cups of confectioners' sugar. Whip until very smooth. Add 1/2 tsp. almond extract and 1 teaspoon vanilla extract (or use your favorite flavor...coconut, eggnog, etc.)
Spread frosting over cooled pastry. Sprinkle with toasted almonds, pecans, crushed candy canes, or chocolate sprinkles.

Amish Thimble Cookies

I'M BACK!!! It's been awhile since I've really baked...you know with real butter, eggs, and flour. I returned to find six new baking books I'd ordered. This recipe for Thimble Cookies is from The Amish Cook's Baking Book by Lovina Eicher with Kevin Williams. The book is not only filled with wonderful baked goods, but with stories of the Amish. Chapter Three on Cookies starts off with "A house should have a cookie jar for when it is half past 3. Children hurry home from school as hungry as can be. There is nothing quite as splendid in filling children up as spicy fluffy ginger cakes and sweet milk in a cup. A house should have a mother waiting with a hug. No matter what a boy brings home a puppy or a bug. For children only loiter when the bell rings to dismiss. If no one is home to greet them with a cookie and a kiss." ~Author unknown. My mother believed that and many days we'd hurry down the path from my grandmother's house to see what Mom had been baking; peanut butter, snickerdoodles, chocolate chip, etc.

The cookies are unique, but there's also chapters on pies, breads, rolls, cakes, bars and brownies. I can see this book becoming a fast favorite. Enjoy!