This weekend we stayed home and recharged. Not really by choice but, as it turns out, we needed it. Aidan had a school project about family food traditions to work on. We have a couple of holiday food traditions – Easter bread at Easter time, funnel cakes for Christmas morning breakfast and chocolate chip cookies anytime! But one of favorite food traditions is sausage balls. Have you ever had them? They are spicy sausage and cheese deliciousness! Not so healthy though! My mom started this tradition and we all love them. We reserve them for holidays when we don’t have to feel guilty.
The baking theme was started by Sammy this morning. He came prepared today! I think he knew Aidan would be making these for school.
He had another surprise for us today. When we came home from Aidan’s cub scout meeting we found Sammy had made us banana muffins! I might have a list for him now that I know he can bake…
We started wrapping presents today too. Well, actually the boys did. I am not that far yet.
Today I made Lemon Raspberry Pinwheels. Mmm. The whole house smelled delicious! The lemon reminded me a bit of Easter bread. If you like lemon and raspberry, you will love these cookies. They are not the fastest cookie to make though.
- 1 cup butter, softened
- 1 1/2 cups sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp finely grated lemon peel (or more)
- 3 1/4 cups flour
- 2/3 cup seedless raspberry preserves
- Beat butter in a large bowl for 30 seconds. Add sugar, baking powder and salt.
- Beat eggs and lemon peel into butter mixture.
- Add flour until combined.
- Divide the dough in half and cover and refrigerate for about an hour.
- Roll half the dough at a time between 2 sheets of wax paper into a square.
- Remove top sheet of wax paper and spread half of the raspberry preserves on top.
- Roll the dough into a log using the wax paper. Seal the edge with water.
- Repeat for the second half.
- Wrap the rolls and refrigerate for 4 – 24 hours.
- Preheat oven to 375.
- Line large cookie sheet with parchment paper.
- Cut logs into 1/4 inch slices, rotating as you go if you want round cookies.
- Bake for 10 – 12 minutes. Cool before removing from cookie sheet.
For me, these cookies are worth the effort.
So, I am wondering, when do you start wrapping?