Christmas Notebook

We are as ready as we can be, other than for a few tweaks we need to take care of Sunday morning. Saturday, I started out by sorting the sugar cookies by shapes to make the decorating faster to finish. I frosted the cookies and Genny put the sprinkles on, which saved me a couple of hours. It usually takes 3-4 hours to decorate all the sugar cookies. Today we finished in two hours.

When the sugar cookies were finished, I moved on to my last cookie to bake. Butterscotch Chip Gingerbread cookies. I would have baked them sooner, but the freezer was stuffed. No room in the inn! These are about the plainest cookie I make for the open house, but they have a ton of flavor. So good!

The Eggnog Cookies had been baked a few days ago, but I frosted them today. This is a new recipe for this year, so I am wondering how they will go over.

Finished cookies!
Front row: Gingerbread cookies, Date Balls, and Macadamia Nut Short Bread.
Stack of three in the back to the left: Elfin Bites, Candy Jumble and Daniel’s Cookie Bar Bites.
Stack of three in the back, to the right: Petits Four, Oatmeal Crisps, Peanut Butter Cup Cookies, and two kinds of Biscotti.

Front row, left to right…other cookies: Nutmeg Logs, Macadamia Nut Craisin Bark, Sugarplums, Orange Cranberry Cookies.

On the top of the cart: Oreo Truffles and Candied Pecans.
Middle of cart: Cream Cheese Mint Truffles, Raspberry Truffles, Mocha Truffles.
Cream Cheese Mint Truffles, Peanut Butter Truffles, Almond Truffles.
Cherry Fudge Truffles, Chocolate Creams.

Chocolate Mint Shortbread

Top two trays: Eggnog Cookies
Third tray: Peppermint Meltaways.
Bottom six trays: Sugar Cookies.

The links to most of these cookies can be found in this post: Open House Cookies and Candies

Again, all my helping hands took care of the rest of the house, while I took care of the kitchen. Tomorrow is the party! We hope you will be able to come!

~~Rhonda