Some things Christmas

A Southern California Christmas takes some getting used to after growing up in Germany, but through years of practice, I can almost embrace the clear, bright and warm 68 degree t-shirt weather which often times marks our holiday season.

I actually love Christmas here, it’s so exciting and cheery and never fails to put me in an uplifted and happy mood. Some of my favorite Christmas reminders are:

uniquely-wrapped gifts in stiff wrapping paper with festive bows

the greatest holiday movie ever “Love Actually” which makes me laugh and cry at the same time

adorably cute and very silly songs like “Santa Baby” which I will play over and over until Kevin turns off the stereo

my favorite Christmas gift of all times

turning on the oven, taking my old German cookbook from the shelf and baking buttery, cinnamon-scented, jammy star-shaped Linzer cookies deliciously nutty with a dusting of snow-white confectioners’ sugar. Just like the ones I used to know (sorry, I couldn’t resist) early on in my baking career with my sweet and patient nanny Marianne

And then for the briefest of moments, I am longing for just a little snow….may your days be merry and bright, and may all your Christmases be white.

Linzer Stars

Makes about twenty stars

Adapted from Bon Appétit and various German cookbooks

1 ½ cups all-purpose flour

1 1/3 cups almonds, pulsed in food processor until finely ground (you could also use a coffee grinder)

1 tsp cinnamon

Pinch of sea salt

2/3 cups sugar

½ cup (1 stick) butter, unsalted, at room temperature

1 large egg

2 tsp dark rum

¼ tsp vanilla extract or 1 little envelope of vanilla sugar

½ cup raspberry or plum jam

Confectioners’ sugar

In a large bowl beat sugar and butter using an electric mixer until light and fluffy. Add egg and beat an additional minute. Add rum and vanilla, combine well. Beat in almonds, flour, cinnamon and salt and mix on low speed until ingredients start to come together. At this point, you will have to knead the dough gently by hand until well combined. Form into two balls and wrap in clear plastic wrap. Refrigerate for at least two hours or over night.

Take out one of the balls, cut in half and keep the rest of the dough chilled. Roll out with a slightly floured rolling pin to about 1/8 inch thickness. Using 2 – 3 inch star cookie cutters cut out cookies and transfer to a parchment paper lined baking sheet. Half of the cookies need to have an extra cut-out in the middle (a small star or a circle) for the jam to show through.

Just a little forewarning, you need to work quickly since the dough is fickle and works best when cold. So chill all the dough scraps sufficiently until all is used up.

Bake cookies at 375 degrees for about 11 – 13 minutes until light golden brown and just firm to the touch.

Stir jam until smooth and spread on cooled whole stars flat side up. Dust the cookies with cutouts with confectioner’s sugar. Assemble and enjoy!