#Christmas – Legal Chow

Every year just after Thanksgiving, I start baking cookies by the dozens for our Christmas gift to friends and neighbors. Orange Cranberry Shortbread, Pistachio and Cherry Mexican Wedding Cakes, Chocolate Crinkles, Gingersnaps, and more.

When we finish baking and decorating the cookies, we box them up, then enlist our adult children to help us deliver the cookies throughout the neighborhood.

Traditionally, the baking starts with Chocolate Peppermint Cookies (pictured above). My youngest daughter says that she knows the Christmas season is here when she can smell them baking. I’m glad to accommodate.

Chocolate Peppermint Cookies

3/4 cup butter, softened

3/4 cup sugar

1 egg

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon peppermint extract

1/8 teaspoon salt

1/4 cup unsweetened cocoa

1 1/2 cups flour

Preheat oven to 375 degrees.

Beat the butter and sugar in a stand mixer on high speed until the mixture is light. Add the egg, vanilla, peppermint, and salt. Beat until light and fluffy.

Add the cocoa and mix on low speed until combined. Then add the flour and mix until well blended.

Pack the dough in a cookie press. Fit the cookie press with your desired design plate. Press out the cookies on a baking sheet lined with a silicone baking mat.

Bake until the cookies are firm to the touch, about 10 minutes. Cool on a wire rack.

Makes about 4 dozen cookies.

Good food is one of my favorite holiday traditions. Over the years, my family has gathered a list of “go to” recipes that we enjoy. Spinach Artichoke Dip is high on our list. And now it can be on yours.

Warm up the dip and you’ll be enveloped in a heavenly aroma. And it tastes even better than it smells. Enjoy.

Click on the link for a .pdf copy of the recipe.

Spinach Artichoke Dip

1 package frozen chopped spinach

1 small jar artichoke hearts, chopped

1 onion, chopped

2 cloves minced garlic

1/2 cup butter

1/2 tsp cayenne pepper

4 oz. heavy whipping cream

8 oz. cream cheese

8 oz. shredded Monterrey Jack cheese

4 oz. shredded Swiss cheese

4 oz. shredded mozzarella cheese

4 oz. shredded Parmesan cheese

Thaw and drain the spinach. Squeeze the spinach well, and set it aside.

Saute the onion and garlic in butter. Stir in the cayenne pepper.

Using a mixer at medium speed, whip the cream. Gradually fold in the cream cheese until it makes a creamy mixture. Add in all remaining ingredients.

Marinate the dip in the refrigerator for at least two hours. Heat the dip in a slow cooker or bake in a 9 x 13 pan at 350* until the cheeses are melted. Serve with chips.