This year went by in a whirlwind, full of ups and downs. Now we are swiftly moving through December and I’m trying to take everything in without getting too bogged down. I want to enjoy the month by making an effort to be more conscious of how I spend my time. Since my time is quite valuable, I want to make sure I’m spending it doing what I love. I love creating recipes for this space so I’m making sure to allot some time for that during this busy month. I’m also making some new plans for Sweet Miscellany in 2016 so stay tuned for updates 🙂
Since we have arrived at the month of December, that means it’s cookie month here on the blog! In the last few weeks of the year, I’ll be sharing cookies and other goodies perfect for the holiday season. While writing this post I realized this is the 4th year of this tradition and it had me itching to look back at some of the past cookie month posts. Though some of the photography is a bit frightening (i-phone food photography, anyone?!), there are some tasty gems among those posts. Here are some of my favorites from over the years to help jump start your holiday baking season:
– Pecan Raspberry Linzer Cookies
– Salted Dark Chocolate Nibby Cookies
– Spiced Apple Butter Thumbprints
– Gingerbread Cookies with Cardamom Vanilla Glaze
– Candied Ginger Snowballs
This year I’m kicking cookie month off with these delicious little macaroons! The ingredient list is short and simple and they come together pretty quickly. If you are a fan of mint and chocolate, you will totally dig these. Plus, there’s vanilla bean in there to make them extra special. When I see those little vanilla flecks in baked goods I know I’m in for something truly delicious. I decided to go with a more traditional pointed shape for these because I wanted them to be reminiscent of little trees, but you can leave them in little mounds if you want. No worries. It’s all about finding what feels good in the kitchen (and in life, too).
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