It’s going to be a short one today – the house is decorated, the lights are up, the festive sweaters are out and fire is keeping us warm.  Without question it is Christmas in the Beandricks’ household.  That said there is still but one important thing to do, and today is the day to do it.  Today is cookie making day.

Every year we take to the kitchen with a stockpile of recipes, tried and true, alongside our cookie cutters, aprons and a healthy of dose of patience from yours truly.  I love being in heart of the home with my kids; sharing in one of my favourite ways to spend time and explore our creativity.  I worry though, that sometimes when I write about these things and wax poetic about how wonderful it is, that I’m either misleading you b painting a portrait of something that isn’t quite accurate.  So, let me be clear that pulling out the flour, eggs, baking powder and all other manner of ingredients required to accomplish our goal and placing them in the hands of two kids at the age of 8 and 10, is not a sunshine and roses.  It’s not just the messes that I speak of – those can be cleaned and mopped without harm – it’s more so the constant stream of inquiry that takes more patience than anything.

“what do I do now?”  “Can I add the sugar yet?”  “How high should I turn on the mixer?”…

All on their own these questions are completely valid and I don’t mind tending to them.  When they are all at once, however, it can be a tough thing to manage; on top, of course, of needing to keep things completely, 100%, without question: fair.  If one gets to crack an egg, the next there better be a need in the next recipe for the other to get to crack an egg…that or we’re doubling the recipe.  And I’ve certainly taken note at how my utensil drawer has grown over the years, now fully equipped with two of everything, just to ensure we have enough whisks to go around.  Does that make me ridiculous?  Should I be setting stronger boundaries and rules?  Am I too much of a push over when it comes to balancing the scales?  Perhaps.  But I’ve also got flour in my hair, food colouring under my fingernails, cocoa powder up my nose, there’s butter on the ceiling, I just stepped on an egg, and the oven timer just went off, so I’ll forgive myself for having no less than 6 spatulas at the ready to buy me a little distraction time.

Yes, Christmas baking is a beautiful thing at the beginning of the day.  Let’s see how we’re feeling come time to put on the icing.

And with that, I’m off to fire up the ovens and bust out the mixer, but before I go I wanted to share a recipe to try on your own, should the mood strike you.  A new favourite in the home,

Enjoy

Prep

• Preheat oven to 350°F and line 2 large cookie sheets with parchment paper
• Cream together butter, granulated sugar, and light brown sugar with stand mixer using a paddle attachment until it becomes lighter in colour and fluffy (about 2 minutes).
• Mix in egg, vanilla, and red food colouring on medium speed until combined.
• In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt, then slowly add into the wet ingredients on a low speed until just combined.
• Use a large spoon to scoop and roll about 24 balls.
• Roll each ball in granulated sugar, then place about 2 inches apart on the prepared baking sheets.
• Bake for 9 minutes, then remove and allow to cool for about 5 minutes before transferring to a wire rack.
• Eat.