Yes, that’s right. Someone is going to receive a box of cookies. Two of each of the cookies and confections I’ve made this season, packed in a pretty tin and mailed to you just in time for Christmas. I can’t wait to share these treats.
I’m going to make this, my first giveaway, ridiculously easy.
Just leave a comment here. Tell me about your favorite holiday cookie. Or your experiences making the cookies I’ve been putting here on the blog. Or just introduce yourself. I can’t wait to get to know you all a little better.
I’ll use Randomizer to choose one commenter at 10pm Thursday, 12/16.
I’ll announce the winner on Twitter and Facebook, and, presuming I can get the winner’s address right away, I’ll mail out a cookie box on Friday, 12/17.
(Sorry, I can only mail to the continental US.)
I won’t lie, it would be nice if you would also
Tweet: I just entered to win a cookie box from Mrs. Wheelbarrow. Click this link to enter.
and/or “Like” my Facebook page – Mrs. Wheelbarrow’s Kitchen.
It’s nice to have the baking all finished and have the rest of the month to just kick back and enjoy the holidays. I’ll wrap the few little gifties I got for Dennis, and the mountain of gifts I’ve got for Louie and Beans. I’ll read some books and catch up on the stacks of magazines gathering dust. I’ll Skype with friends near and far. See some movies. Walk the dog. Gaze at the tree.
I hope you’ll do the same.
PS Here’s one more cookie. It’s easy and really delicious.
Almond Ginger Florentines
makes about 5 dozen cookies
1 lb. sliced almonds
1 c candied ginger
1/2 c dried tart cherries
1/2 c golden raisins
1/4 c flour
2 oz unsalted butter
2/3 c heavy cream
1/2 c sugar
1/2 tsp salt
Toss the nuts, ginger and fruit with the flour to coat.
Bring butter, cream, sugar and salt to a boil in a saucepan.
Add to the nuts and fruit. Stir well.
Chill for 30 minutes or as long as overnight.
Line baking sheets with parchment. Preheat the oven to 325°.
Make mounds of dough about the size of a ping pong ball. Press down with the heel of your hand to form the cookie.
Bake for 12 minutes until golden and bubbly.
Cool completely, then peel off the parchment. The cookies are quite fragile, so be careful.
Store between wax paper sheets, keep cool, and the cookies will remain fresh for three or four days.