A Very Merry Christmas to all my readers! For two days I am planning on doing absolutely, 100% NADA! It’s going to be amazing, and it’s going to go super fast too, which is too bad. Good news about being at 12,000 feet is that it’s nice and cold and gives the atmosphere, at least, that it’s Christmas!
It felt good to sleep in as late as I did today (only 10 am), and now I’m sitting on the couch with my buddy Thomas as he plays with his NEW ARMY MEN! Woooo! He’s 4. And he’s wearing a Spiderman Costume. It’s perfect.
Yesterday, my day was spent under insurmountable stress. Now, I wasn’t making the whole dinner, but I was making cookies, buns for dinner, and puff pastry (by scratch mind you) and also had to wrap presents and finish making the stockings! I had the help of a faithful friend, Leon, who thank-goodness toughed out my Monica-like controlling behavior in the kitchen. If you’ve watched Friends, you know what I mean.
One of my greatest Christmas gifts was that everything came out of the oven looking just as it should! Nothing fell flat, nothing tasted odd, nothing was short of perfect!
These are my all-time favorite Christmas cookie. They came to be known my my mouth by my sister’s sister-in-law. Every year my sister hosts a Christmas Cookie Exchange and these were in said exchange. So, when I got my hands on the name of these babies I was exstatic. However, the recipe was not that easy to find online by the name. I hope that people looking for these can find them easier via… here!
Pill Bottle Cookies
1 cup butter, softened
1/3 cup heavy cream
2 cup flour
1/3 cup granulated sugar (for decoration)
1/4 cup butter (softened)
3/4 cup powdered sugar
1 tsp vanilla
Put the flour in a mixing bowl and cut in the butter. It can be pretty coarsely cut, it doesn’t have to be extremely fine. Then, mix in the heavy cream. It’s so very little for the amount of dry ingredients that there is, or so it appears, but the butter will tie everything together, and you’ll be very surprised.
Put the dough in the fridge for an hour.
Preheat the oven to 375 degrees F as you pull the dough out of the fridge from it’s hour chilling time. Lightly flour your countertop and roll your dough out to 1/8″ thickness. Cut into 1 1/2″ rounds or… whatever size you want really! I used an honest-to-goodness old pill bottle to cut out the rounds.
Put the granulated sugar into bowl or on a plate and coat the rounds on each size so they are covered in sugar. I had to use a little bit of water on my finger to wet each round on each side to make sure the sugar would stick. Then, place on a cookie sheet. You can put them relatively close together, because they won’t spread out.
Bake for 7 to 9 minutes or until slightly puffed. Let cool and then remove from the cookie sheet. Once fully cool, make sandwiches with the filling.
Put the powdered sugar into a mixing bowl and cream together with the butter. Then add the yolk and vanilla. You can add food coloring if you like!
Update: Yes, this recipe calls for raw egg yolk. Yes, there is risk of salmonella consuming raw egg. Yes, I personally take the risk every time because this frosting is worth dying for. But, in all seriousness, if using raw egg makes you take pause, you have a few options. You can either buy eggs that specifically say they are pasteurized, you can pasteurize your own eggs, or you can sub out the yolk for 1-1.5 tbsp heavy cream.
That’s it! I know it’s a little late for you to make these for your annual Cookie Exchange but, maybe you can make them for New Years. They are so delicious you will not regret it. How are you passing your Christmas? And what are you doing for New Years?