First, I owe a shout out to all of my faithful friends and family who constantly stick with me and have shown support to me all these years. This new chapter is dedicated to you. I love you.
I’m just barely getting this blog back up and running after a 3-4 year hiatus. It was rough getting through cancer treatment/recovery and resuming a normal life, but I think I am there (“normal,” hah!) and stronger than I have been in years. I would like to believe that my thyroid and I once had a happy, non-toxic relationship when I was much younger. I do miss it and life without the constant medical appointments or meds, but who cares when it is such a blessing just to be alive? I’m counting my blessings, and they are plentiful. That being said, I have plenty to be grateful for, and what better way than showcasing some of my favorite things to do in my favorite season of the year?
I give you The 12 Days of Christmas Bake Along
Many years ago, a friend of mine brought something similar to these to my sister’s cookie exchange. I loved them so much that I sought out a similar recipe, tweaked it just a smidge, and a family favorite was born. My husband gives these as gifts at work, and I now bring them to my own cookie exchanges whenever I have the opportunity. I hope you get a chance to enjoy them as much as I do. They’re so easy to make, I’ll give you the recipe. 😉
Don’t forget to come back tomorrow for Day 2 of my 12 Days of Christmas Bake Along. Post pics of your own Sublime Shortbread Snowballs on the Modern Domestic Goddess community page.
Day 1: Sublime Shortbread Snowballs (Skill level: Easy)
1 cup salted butter, room temperature
1 cup powdered sugar (plus more for rolling later)
2 cups all purpose flour
1.5 teaspoons almond extract
1 cup miniature chocolate chips
1 cup blanched, slivered almonds
Preheat oven to 375°F. Line two cookie sheets with parchment paper.
Cream together butter, 1 cup powdered sugar, and almond extract with an electric mixer. Gradually add flour, and mix until the dough comes together like chunky sand. Using a wooden spoon, fold in mini chocolate chips and slivered almonds. Scoop cookie dough into 1 tablespoon sized portions. Squeeze/roll together in hand to make round balls. Space two inches apart on tray. Bake for 7-10 minutes or until bottoms are just slightly browned. Prepare a large bowl or platter with a generous layer of powdered sugar.
Remove cookies from heat and place directly in powdered sugar. Roll until evenly coated. Allow to cool and roll once more in powdered sugar.
Yields approximately 2 dozen cookies.
For a printable version, click here.