My newest Joy, the 2019 version, has a version with eggs and the lemon glaze, that sounded good, so I decided to do that. Back in 2015, I recipe tested the Food52 recipe<\/a>, and decided I liked the sugar glaze better than the lemon. But since I only do this once a year, like Rach says, it’s only natural that you forget stuff – and I forgot that if you make the glaze too long before the cookies come out, it turns into a hard lump, either in the pan, if you’re smart and don’t even try to put it on the cookies, or on the cookies if you’re dumb like me and pour it on and try vainly to spread it out.<\/p>\n The pics below show the raw batter, then the lumpy sugar glaze, then my save the next day. I un-molded the lumpy glaze pan, cut off the glaze, flipped them over and glazed the bottoms with the lemon. I cut up the good pan, and in the last picture, the saved ones are cut and in with the others, and I think they blend in fairly well.<\/p>\n Then I made the jam cookies, square again this year.<\/p>\n [portfolio_slideshow pagerpos=disabled]<\/p>\n Cabbage leaf observed while I was making the coleslaw for our Primanti Bros. sandwiches<\/a>, our traditional Thursday meal<\/p><\/div>\n It’s Tuesday, and so far, besides the lebkuchen and jam cookies, I’ve made the pine nut macaroons.<\/p>\n Baby fruitcakes<\/a>, fruit nut balls<\/a>, and a new non-cookie sweet – chocolate-espresso-Cointreau balls, ground up chocolate wafers, hazelnuts, powered sugar, stuck together with Cointreau, with espresso power dissolved in it, and corn syrup. Rolled into balls and dredged in sugar – kind of like a rum ball.<\/p>\n Oh yea, and the Biberli, marzipan-stuffed gingerbread wedges that are vegan but not annoyingly so.<\/p>\n I also have the Christmas Country Cake from Laurie Colwin’s More Home Cooking<\/a> aging out in the vestibule. It looked a little too dark when I got it out of the oven, but I brushed it with bourbon, and sherry today, and I think it’ll taste pretty good by Christmas, especially when I stick a layer of marzipan on the top. Maybe it’ll be like Caribbean Black Cake<\/a>, that has burnt sugar syrup in it, that Colwin also wrote about.<\/p>\n I’ve also made the dough logs for the slice & bakes, cranberry pistachio<\/a>, ginger<\/a>, and World Peace<\/a>.<\/p>\n Tonight I made one kind of chocolate crinkles – these hazelnut ones<\/a>. I also have a recipe with walnuts & Sambucca. I like both, and I have also had both types fail spectacularly, like when I forgot the baking soda, or the melted chocolate seized … so this year I decided to make smaller batches of each, around 5 dozen each, instead of a giant batch of one type.<\/p>\n So far so good<\/a>. Better light shot coming in the morning. When I will also try to roll the springerle<\/a>.<\/p>\n Chocolate hazelnut crinkles. Tonight I’ll do the Sambucca ones, and we can compare<\/p><\/div>\n And look who showed up on my walk:<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2020\/11\/cabbageleaf.jpg\")
![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2020\/11\/pinenutmacaroons.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2020\/12\/2020biberli.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2020\/12\/2020-12-02-07.16.35.jpg\")
And the cookie fundraiser<\/strong><\/a> is going great – thanks everyone, for your orders!<\/h3>\n
![\"\"](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2020\/12\/littlesmileys-1.jpg\")
<\/p>\n
![Baby fruitcakes<\/a>,](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2016\/12\/fruitcakegem.jpg\"){kind=link}
![cranberry pistachio<\/a>,](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2016\/12\/cranbpist.jpg\"){kind=link}
![ginger<\/a>, and](\"https:\/\/www.debslunch.com\/blog\/wp-content\/uploads\/2016\/12\/gember.jpg\"){kind=link}