Now the cookies are baked and packed away in tins. Nestled together on a festive platter this year’s assortment of Christmas cookies look appealing. Round crisp-chewy Chocolate Crinkles next to sugar coated balls of Russian Teacakes complement each other’s shape, flavor and texture. Tangy little squares of lemon-iced Thyme, Hazelnut and Lemon Cookies contrast the sharp spicy flavor, soft texture and sparkly surface of Ginger Cookie Sticks, and the smooth creamy texture of Peanut Butter Fudge. Together they offer something to tempt most any palate.
All we need now is a cup of hot spiced cider. I love to put on a pot of Mulled Cider early in the day and enjoy its scent as it slowly drifts through the house, quietly enhancing the holiday atmosphere. This recipe, fragrant with citrus, cinnamon and cloves, tastes good and looks pretty served in a glass mug. It is the perfect complement to a plate of homemade cookies.
2 quarts apple cider
¼ cup packed brown sugar
2 sticks cinnamon
1 tsp. whole cloves
1/8 tsp. ground ginger
1 orange, sliced (unpeeled)
Combine ingredients in a slow-cooking pot. Cover and heat on low for 2 to 5 hours or longer. Serve with a ladle from the pot. Makes 10 to 12 servings.
From “Crockery Cookery” by Mable Hoffman