Merry Christmas & Christmas Pudding Cookies

(Thank you everyone for helping get this to FoodBuzz Top 9)

Merry Christmas!

Well, folks. I'm wishing you here and now before I collapse. It's past midnight. I'm moaning and groaning (oh my aching feet ... and knee) from all the baking and preparations for Christmas Eve dinner but my friend sitting here next to me pointed out that i'm still smiling. Hmm ... must be going senile (me, not her) or I just enjoy putting myself through all this. Heh .. actually, I believe I do! But thank goodness it's only once a year. Yeah, I know Chinese New Year is another big celebration and will be just another month away, but Christmas is the biggie for us. I'll survive.

And I'd probably do it all over again next year! ... with a smile :D

Meanwhile, have a blast and don't get too hung over, and if you do drink, don't drive. I'm drinking at home, my home, I'm allowed to get as sloshed as I like.

Oh yeah, the Christmas Pudding Cookies up there ...

These are just one of many that I've been making over the last couple of days. Little cookie gift packs for my guests.

This one's the simplest. Plain old Chocolate Cookie with some Christmas Pudding spices as an option.

INGREDIENTS

200 g butter, softened

200 g sugar

50 g cocoa powder

350 g flour

1 egg

1 tbs cold water

Optional Spices

1 tsp mixed spice

1 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

Decorating Ingredients

150g white chocolate

green & red sugar paste (for holly), leaves and berries to be prepared at least a day before and set overnight

METHOD

Preheat oven to 160˚ C.

Cream butter and sugar.

Beat in egg and cold water. Mix well.

Fold in cocoa powder and flour until you get a smooth dough.

Refrigerate for an hour.

Roll out between wax paper and cut into circles. (My circles were about 2 1/4").

Bake 12-15 mins.

Cool before decorating.

To Decorate

Melt white chocolate in microwave. Zap in short bursts, be careful not to burn chocolate.

Pour melted chocolate in a piping bag (be careful, it's hot!). Or alternatively, melt the chocolate in a heat proof baggy, snip off a teeny hole at the end and pipe. (See 'The Occasional Tip')

Using a fine plain tip, pipe the outline of the white 'custard', allowing it to set before flooding with more white chocolate.

Place holly quickly before chocolate sets.

If that does happen, just dollop a little melted chocolate and stick those little guys on.

*Note: you might need to re-microwave the chocolate every now and then when it thickens too much to pipe. Use a very low setting and just give it a short burst each time.

Happy Holidays!