COOKIE COUNT-DOWN FOR 2025
And as promised, the family shot of our 2025 cookie plate, with prep notes. Half for the entertainment of those who follow our misadventures, and half so I remember what the heck I did next year, when cookie time rolls around again.
To start, we did two sets, more or less divided between keto/slimmed (lower carb) cookies, and “full octane” ones. You can’t call any of these truly-free, even if they are marked slimmed or keto. I’ve noted below what non-standard ingredients or deviations we took to make the slimmed set.
Starting on the left with the full sugar/regular all-purpose flour set:
Triple Ginger – This is one of the cookies we do every year. My own invention. In previous years I have tried to slim this one, but since there is no such thing as sugar free white chocolate chips, and I wasn’t fond of the texture of the drop cookie style dough when using keto flour, we went with the original recipe. However, this year I used a chopped bar of white chocolate instead of the bagged, pre-formed white chocolate chips. A clear improvement.
Earthquakes – Another of the must-have bunch. This is one of the many chocolate crinkle style cookies. Again, full-octane, no slimming. Just an intensely deep chocolate, almost brownie like cake-cookie, nicknamed because of the fault line cracks that form in the powdered sugar outer layer during baking. This King Arthur version is a good jumping off point.
Samoa-Alikes – Every year we experiment with at least one new kind, to audition it for future inclusion in the standard run. We used this recipe but will probably not do it again. While the cookies were faithful renditions of the coconut/chocolate/caramel/shortbread cookie of Girl Scout fame, we did find them a bit too sweet, and the melted caramel candies were difficult to handle. But the base shortbread cookie was excellent. Able to be rolled super thin, held the cookie cutter shape extremely well, and on its own was buttery, crisp, and an elegant alternative to heavier sugar cookie cut-outs. The extra base cookies on which we just drizzled the dark chocolate after the coconut/caramel topping was all used up were the first ones gobbled down. The intricate work in creating these was largely done by Younger Spawn, who is a cookie baker of enduring excellence.
Mexican Wedding Cakes – Our favorite pecan butter cookie. This is the standard version, full sugar. Enhanced this year due to the princely gift of top quality New Mexico crop pecans from a dear family friend. Ambrosia. Recipe in last year’s round-up.
Cinnamon Swirls – One of our newer faves, and a specialty of Younger Spawn. I stand in awe of the absolute precision of that spiral. And as good as they look, they taste even better. The base recipe is now only available via the Wayback Machine. Skip the optional icing, and use your strongest, most flavorful cinnamon. You won’t be disappointed.
And the slimmed set, last label on the left, and all of the right side:
Slimmed Cocoa-Raspberry Cordial Balls – You can’t call any cookie that’s loaded with booze, truly keto. We happened to have some well-aged raspberry cordial made by another family friend. These things take a while to mellow out, and we’ve been watching it and tasting it for a few years, waiting for it to peak. It did and was glorious. But I wanted to share the last of it with as many folk as possible, so I used it for a batch of cocoa/pecan no-bake cookies. Well, not exactly no bake. I made the keto flour/monkfruit sugar cocoa cookies to crumble to get the crumbs for this and for the bourbon balls, below. One big cookie, actually. Since the whole thing was ground for crumbs, I just rolled out one massive piece, baked it and then threw the pieces into the food processor. The recipe for final assembly is the same as the bourbon version, below.
Keto Iced Lemon Rounds – We usually do a lemon cut-out with painted color sugar icing. But that’s a lot of time on my feet right now, so I opted for a shortcut – plain flattened rounds with simple uncolored brush-on icing. These are a new recipe – keto flour, monkfruit sugar substitute, and I iced them with confectioner’s grind monkfruit sugar sub/lemon juice/lemon zest. I like the way they turned out. Will probably repeat this in the future.
And sad news on this one…. Our fridge is infested with quality cheese mold. I’ve tried vinegar wipe downs, but pretty much any cheese or butter put in there in time will mature into a rinded cheese. It must live on other surfaces, too. I grabbed an older lemon for juice and zest. I rinsed it off prior to zesting, but that wasn’t enough. I theorize that mold spores were on it. While they are killed in anything baked, the icing for these was just the monkfruit sugar, lemon juice, and a bit of zest. Spores from the zest colonized the cookies, and in three days time (two days after the photo) the cookies developed blue cheese mold mottled spots. Not harmful, and not enough to ruin the flavor, but enough to make them unsightly and somewhat suspect. So next year, I will keep the zest lemon out of the fridge, and just to be sure – scrub it down with vinegar and rinse well with water.
Keto(ish) Mexican Wedding Cakes – It would be cruel to Certain Family Members to make a holiday cookie plate with only the full octane wedding cakes. So I did a keto-ish batch. This really should be labeled slimmed, not full on keto. It’s a mix of mostly King Arthur Keto flour, with a bit of AP flour for improved texture. This year I also added a tablespoon of heavy cream to the recipe I posted last year. That also made them a bit more luscious.
Slimmed Peanut Butter Cookies – Another family fave, but lightened. Like last year I started with the Joy of Cooking classic. Teddy natural chunk peanut butter all the way for flavor. But I used the 3:1 ratio mix of Keto:All Purpose Flour; and the monkfruit brown sugar/white sugar, minus about 10% in volume of the white to compensate for savage sweetness. And they worked out well, again.
Slimmed Oysters – Like last year this is pretty much my original hazelnut sprintz/chocolate ganache filling sandwich cookie, but with a couple of differences. I used 2/3 cup of granulated monkfruit based white sugar substitute, and 2/3 cup of the same brand powdered sugar substitute. In all of these bakes, I have I found the monkfruit sugar sub to be sweeter than regular cane sugar, so when I sub I use a tad less. In addition, I find that the granulated if used solo in a baked product can produce a bit of a gritty texture, so I go thirds to halfsies with their powdered sugar equivalent. That’s cornstarch-free, so it’s really just the same product, ground much finer. For these I used a mix of 1.5 cups King Arthur Keto baking flour, and a half cup of regular all-purpose flour (APF). This year’s addition was two tablespoons of heavy cream to loosen the dough a bit, for better performance in the cookie press. The filling this year was a 50/50 mix of Trader Joe’s 70% cacao dark chocolate and the ChocZero sugar-free keto chocolate.
Slimmed Cocoa Bourbon Balls – The other half of the keto cocoa cookie crumbs, pecans, powdered monkfruit sugar, cocoa, and bourbon. This is more or less the recipe I started with, but I prefer to use chocolate wafer cookies to vanilla ones (I will use crushed Nilla Wafers in a pinch). Again, this used the powdered monkfruit sugar, and to hold it together instead of light corn syrup I used agave syrup. Still sinful, but slightly less so than the corn syrup.
Keto Chocolate Chip – Another offering towards full-octane/slimmed parity. This is the chocolate chip cookie that’s printed on the ChocZero chip bag. It satisfies the chocolate chip cookie itch with a slightly cakey, not overly sweet bite. It does miss a bit on the caramel tones that develop in the traditional full octane recipes, but that’s a varietal difference – not a fatal flaw.
So there it is. FOURTEEN types this year. Some hits. Some near misses. And one solid OOPS. But a good group, none the less.
BUSY END TO THE YEAR
No doubt it has been a hectic end of year, what with the standard end of year activities plus the finish on the coif project, and the lightning trip to the UK to view the final exhibit. But that doesn’t mean that other things have languished.
First, because the holiday can’t happen without cookies, even if I am not around to make them all, I present our 2023 cookie plate. Some slimmed down to lower carb versions (with varying levels of success), and some expertly baked by Younger Spawn, whose oven-acumen now far exceeds my own. Luckily Spawn’s job is work-from-anywhere remote and allowed early arrival the week before Christmas. While we were in Sheffield we had a happy house-sitter, tree waterer, and master baker in residence. And said HHS/TW/MBIR had run of the place, its kitchen, library, and media without clumsy parents cluttering available time and space. A win all the way around.
Starting from around 11:00 and spiraling into the center we have:
- Brown butter chocolate chunk cookies. A specialty of Younger Offspring, with grated chocolate bits, chunks and dust instead of commercial chips. To die for.
- Low carb peanut butter cookies. After all sorts of failures trying customized Keto recipes I fell back on the old reliable Joy of Cooking one, but subbed in King Arthur Keto flour and monkfruit-based sweeteners. I have always used Teddy no-sugar peanut butter, too. A slightly stickier dough than usual because the KA Keto flour and it isn’t as absorbent as regular all purpose flour. A bit more oil release on the baking pan, but this time the cookies turned out pretty close to usual – not dry and crumbly, although I couldn’t get the cookie stamp I usually use to work well and fell back to the traditional fork-tine checkerboard. They were pronounced acceptable by my core audience.
- Earthquakes (our name for chocolate crinkles). Full octane. These were made by Younger Offspring, and are especially luscious this year because the batter became the receiving point for ganache left over from another recipe. Not to many fault lines in them this year, but oh so good.
- Mexican Wedding Cakes. Another old family favorite done perfectly by Younger Offspring. Lots of pecans in a buttery shortbread base.
- Lower carb Buffalo Bourbon Balls. This is a family recipe that usually starts with a box of Nilla wafers or other similar vanilla or chocolate flavor plain commercial cookies buzzed to fine crumbs. But commercial low carb cookies are hard to find and maddeningly expensive. So I improvised my own, making large blobby plain cocoa cookies using the Keto flour and fake sugar, plus butter and Dutch process cocoa. Then the next day I ground them up and made the usual, but rolled them in a mix of the cocoa and granulated fake sugar instead of the confectioner’s version of the same monkfruit sweetener. (I wanted to save the powdered stuff for other baking because it works better for most of it than the standard). I used agave syrup in place of corn syrup for these. Plus bourbon this year instead of rum, mostly because that was what we had on hand. These actually turned out to be the best lower-carb cookie I’ve made so far. I will have to do it again so I can write up the recipe because it’s worth sharing and replicating in the future.
- Jam thumbprints. Another winner from Younger Offspring, who has sneaky ways of setting the raspberry jam in the shortbread base so that it is a neat, non messy, intensely fruity bite.
- Slimmed down Oysters. A take on my own invention, using my usual recipe but subbing in the King Arthur Keto flour and monkfruit sweetener into the standard along with the usual avalanche of ground hazelnuts. Those were hard to come by this year, but luckily I had some in the freezer, left over from last year. I was very happy at how the batter worked with the cookie press. And these were a collaborative effort. I did the cookies, but Spawn did the ganache and filled the sandwiches. The ganache is full octane.
- Lemon macarons with lemon curd. All Younger Span, all the way. These are classic, intensely lemony, and lighter than air. An accomplishment far beyond me. Again, to die for.
- Lower carb triple gingers. Obviously the white chocolate chips in the cookies are not slimmed and there is minced candied ginger in there, but the rest of the cookie is my usual recipe, subbing in the low carb flour and sugars. I’m a bit disappointed in these because as a drop cookie they are supposed to spread. These didn’t, remaining the rocky shapes in which they were spooned onto the baking sheet.
- Lower carb chocolate chip with cocoa nibs. This is new this year. I started with a keto shortbread cookie recipe, and added keto chocolate chips, plus no-sugar cocoa nibs (left over from last year). The result is pleasing but also a bit disappointing. The texture and taste of the cookie part is too much like a store-bought Chips Ahoy. I had hoped for something more like a home-baked Tollhouse. But they are not too sweet (a common problem with keto baking because the fake sugars are more intense than their standard counterpart). Good enough, but not great.
- Unseen – a keto lemon cheesecake in place of our standard Panforte, which could not by any means known to man or woman, be slimmed down. In fact, if I went on a forced march through Middle Earth and could pick only one food substance to sustain me, the Panforte, packed with nuts, dried fruit, and carbs would be a space/weight efficient substitute for Lembas.
Obviously for cookies to happen we also had to hit Max Festivity. Again Younger Spawn leapt in and took over the orchestration of the tree, and deployment of the M&M Man Army:
And to round it out, presents were exchanged. I was well prepared with gift socks, mostly knit since I mailed the coif. This photo omits the two last pairs, along with a nifty folding basket that was a present last year, and has been adopted as my knitting bowl for sock production.
Not to brag, but I am delighted that my family knows me so well. Among the puzzles, wearables, and adornments they gave me this year, were stitching things: a quarter yard of 40 count cream linen, a sweet little tabletop caddy box for needles and pins (I will use it for needles and orts), a small cigarette box that is a perfect traveling needle and thread safe, and a chatelaine.
As you can see I’ve already put my favorite laying tool, fine needle threader, and scissors on the chatelaine. I put a slice of beeswax in that little snap purse.
The rose header for it has a sturdy pin on the back. But since I am usually found in T-shirts these days, the weight of the thing might be problematic. This gave me an excellent reason to go stash diving and retrieve a length of evenweave stitching ribbon that I bought at Sajou in Paris when we visited there about seven years ago. A quick trip to the computer to doodle up a new pattern for it, and I’m off and running. It will be an award-ribbon style around the neck piece, with a 90 degree angle in front where the ends overlap. The chatelaine will be pinned to that triple layer of sturdy linen, and the loop will go around my neck. Problem solved. Or it will be as soon as I’m done with the stitching and assembly.
REVISITING THE OYSTERS
This being cookie season it’s no wonder that this post is also about a family favorite, repeated year upon year since 2006 or so. This time, I attempted a slimmer version of our Oysters. That’s a hazelnut spritz sandwich cookie with a chocolate ganache filling – another sort-of invention of mine. The odd name came about the first year I did them. I didn’t grind the toasted hazelnuts fine enough, and bits of nut stuck in the dies of the cookie press. Lots of blobby, odd shapes resulted. We mated them as best we could. But the shapes and top/bottom format made the kids think of the shellfish, so the name stuck.
My original Oysters recipe is here.
Now there’s not much to be done to slim down the ganache – that’s just a strong bittersweet chocolate and cream, no sugar. Yes it has carbs, but a zero carb cookie is an asymptotic goal at best. Like the other cookies this week I subbed in the King Arthur Keto Wheat Flour for standard all purpose, and Swerve granulated (and powdered) sugar substitute for the white sugar. I generally use a bit less of the sugar sub than was called for in the unmodified recipe because I find the stuff to be sweeter than regular sugar. In addition, I ran out of granulated Swerve, and used a third of a cup of their confectioners’ substitute in place of that last half-cup of granulated.
And there was a small complication with the hazelnuts. They were locally unobtainable here this year, although had I known at the time I would have ordered on line from a specialty nut dealer. But fortuitously I did have enough leftover from last year and stowed in the freezer to do the recipe. I’ve used leftover nuts before and have not noticed any degradation in taste or performance, provided they are brought back to room temperature before toasting, chopping or otherwise using in the recipe being prepared.
Here are the hazelnuts after being rolled around and rubbed in a clean linen dishcloth. That flakes off lots of the brown inner membrane. While in an ideal world it would be totally removed, this amount is enough to avoid too many little brown flecks in the finished cookies, and to reduce the bitterness those membranes bring.
OK. So I made the batter. To get the right consistency I needed to add lots more cream than originally specified to achieve the peanut butter-like consistency. The dough needs to be just firm enough to pick up and pat into a log to insert into the cookie press, but still quite soft. Some years even with the “full octane” version I’ve had to add more than the recipe’s 6 tablespoons of milk or cream to get there. Perhaps the flour those years was drier than usual In any case, King Arthur does warn that recipes may require additional liquid to work properly with their Keto flour. I ended up using about 9.
I was very encouraged by the swift and easy cookie press action. One two-stop squeeze for each cookie, forming them fairly flew. Here they are unbaked.
Obviously I use one of the larger hole dies for the cookie press to avoid a repeat of “the oyster problem.”
On to actual baking. That’s where things began to be noticeably deviant from standard. Like the peanut butter cookies for this year and the two prior, these cookies sweated a lot of oil. I might have been able to reduce the shortening in them, but once a batter is mixed you can’t get it out again. They floated around on the surface of the silicon baking mat, in effect frying in that oil.
Here’s the last sheet with the stragglers. Admittedly I let that sheet go a minute or two longer than I should have – the cookies shouldn’t be that brown around the edges. And that odd man out is the last cookie – the traditional cook’s share – fashioned from the remaining bit in the cookie press that can’t make it through to true cookie form.
See those droplets on the mat? That’s fat exudate from the cookies. It’s hard to see but there’s a lake of it on the mat.
Still the cookies were cohesive and semi-attractive. Now, how did they taste?
Sadly, like the gingers, peanut butters, and chocolate chips, only a glimmer of their true selves. That ubiquitous cardboard-rye taste of the Keto flour overwhelmed the hazelnut flavor. They look ok, but to me at least they are yet another disappointment. Obviously the chocolate ganache will punch them up a bit, but that won’t happen until next week. I am delegating filling these to Younger Spawn, whose baking expertise is far in advance of mine. It’s best not to fill these too early because they do change texture as moisture from the ganache seeps into the spritz cookie.
I’m done with the slimmed portion of the cookie parade. That’s three years in a row I’ve attempted to make a less sinful cookie, and three years I’ve not been satisfied. I am afraid the answer may be not trying to re-engineer the cookie. It may be just to not make them anymore. This may well be the last year for ten types of cookies. Especially considering that the Keto flour and sugar substitute are four times as expensive as regular ingredients. Perhaps next year I will go full octane, making the originals but only as half- or quarter-batches of five types, and no longer share the largesse.
THE COOKIE TRADITION CONTINUES
As long-time readers here know, we do ten types of cookies to welcome the holidays. We do a mix of old time favorites, with a few new types each year, and have been slowly adding the tastiest of the new cookies to the regular roster. I think this year we’ve hit on the best assortment yet.
Here’s the spread, with links to the recipes (or close equivalents) where available.
- Peanut Butter. The Joy of Cooking standard, with one household adaptation. We use Teddy brand all-natural chunky peanut butter instead of the more usual and more industrial Jiff or Skippy. It gives a better texture, and a more intense, less kiddy-sweet peanut taste. And because it was a special gift – instead of the traditional fork-press decoration for the top, I use a sun-shaped cookie stamp to celebrate the solstice.
- Cinnamon swirls. I can’t take credit for this one. Their spiraled perfection is entirely one of Younger Daughter’s specialties. She uses the CIA’s Cinnamon Bun Cookies recipe. It’s a rolled refrigerator cookie that can be made and frozen ahead of time, then defrosted and baked when needed. The frosting is optional, and in my opinion, not needed because the cookie is sweet enough on its own. She leaves it off so the dramatic spiral is better displayed.
- Orange Marmalade Cookies. New this year, this is a soft cookie with a zingy, fresh orange icing. We are adding this one to our do-again list, for sure. We made these about half the size of the original, to keep with our bite-size cookie theme (with so many kinds, having smaller cookies allows a range of grazing). If you do them as small as ours (about 1.5 inch across) you will have too much icing. Either cut the recipe by about a third, or enjoy the leftover spread on muffins.
- Chocolate Chips. Pretty much the Nestle Toll House classic, minus the nuts since so many of the other cookies are nut-rich. This year I made them thinner and crispier, by special request.
- Triple Ginger Cookies. This was my special invention last year. The only difference between last year’s and this year’s is that last year I formed the cookies by rolling the dough in balls. This year I did “wild drop” using two teaspoons. I’m still looking for a really good name for this one.
- Earthquakes. Well, we call them that. Most people call them Chocolate Crinkles. No clue as to why we had so little seismic activity on the batch this year – very little dramatic cracking. But they taste the same – intensely chocolaty, like a bite size brownie. There are dozens of recipes out there for these. Mine is from Long Time Pal Kathryn, and uses butter, not oil as the shortening. Here’s something similar.
- Oysters. Another home invention – a sandwich cookie, of hazelnut spritz awith dark chocolate ganache filling. So named because the first time I did these I didn’t grind the nuts fine enough, and they clogged the cookie press, making strange, blobby shapes. We fitted those together as best we could, and named them accordingly.
- Buffalo Bourbon Balls. Some years we make these with rum, some years with bourbon, but always with pecans. This no-bake cookie was in a circa 1960s edition of the Buffalo News. It is much like this one, although my version uses a bit more cocoa and nuts by proportion, and makes a bigger batch.
- Mexican Wedding Cakes. Another must-have, this is an intensely rich shortbread, full of ground pecans, rolled twice in confectioner’s sugar (once warm, once when cooled). Our recipe is like this one, but again, scaled up to make a larger batch.
- Cut-Outs. We start with Rich Rolled Cookies from Joy of Cooking (1964 edition), and add lemon zest to the cookie itself. Then for the icing we dissolve powdered sugar in lemon juice (not milk or water), tint it with food coloring and paint/drip it onto the thoroughly cooled cookies.
- Ms. Jean’s fudge (not shown because it’s still setting up in the fridge). This year half the batch is with nuts and half is plain, in deference to my nut-adverse friends. Ms. Jean is a family friend, a beloved neighbor and my kids’ honorary Aunt, whose specialty is sharing joy, with a double helping over the holidays. Her’s is a standard quick-fudge, made from chocolate, butter, sweetened condensed milk, a splash of vanilla and a pinch of salt. The one on line most like it is this one from Cooking for Engineers, although Jean’s added a quarter tsp of vanilla and pinch of salt. Save yourself effort though – line your pan with plastic wrap to make getting the stuff out and cut MUCH easier. And have the pan lined are ready to go before you stir the milk into the chocolate.
Now, how do we manage to make all of these? Especially when I work and am not home all day? Over time, and in order. I start early in December, by making the bourbon balls. They need time to mellow, like a fruitcake. The peanut butter cookies are next because with their high oil content, they are a long-keeper. The last ones to be made are usually the Mexican Wedding Cakes because they are delicate and go stale more quickly than some of the others. Most nights that I bake I make a dough and fridge it, to bake on the next evening. On weekends I might do two or three batches in their entirety. As each cookie is finished, it is stowed away in its plastic-wrap lined tin, and its on to the next.
Oh! The holidays do come in a stampeding herd this year.
Happy Hannukah!
Last night was the first candle.
How could I end this post without linking to the latke recipe, too? 🙂
Ginger! Ginger! Ginger!
Another promise to share a recipe, listed here so that it has a stable source page and can be found again. This cookie is another of my mashups – derived from multiple sources, plus a bit of improvisation. I really like how this experiment turned out – an intensely gingery cookie, tempered by the “internal frosting” of the sweet white chips – and having now made it twice, I consider it successfully beta tested and ready to escape my kitchen
Triple Ginger-White Chocolate Chip Cookies
Makes about 5-6 dozen cookies, depending on size.
Triple-Ginger White Chocolate Chip Cookies
(This batch was shaped by the ball method, not the two-teaspoon drop.)
Ingredients
- 1/2 cup butter (one stick). NOT margarine.
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup white granulated sugar
- 1 large egg
- 1/3 cup heavy cream (can sub light cream or milk if desired)
- 1/2 tsp vanilla
- 2 Tbs ginger juice (Bottled from Ginger People, or grated fresh and squeezed from the pulp)
- 2 1/3 cups all purpose flour
- 1.5-2 Tbs ground ginger (the more, the hotter…)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup finely diced crystallized ginger
- 8 oz. white chocolate chips
Method
- Cream butter, add sugars and beat until fully combined
- Add egg, cream, vanilla, ginger juice, beat these wet ingredients until fully combined.
- In separate bowl, sift together the dry ingredients – flour, ground ginger, baking powder, baking soda, salt.
- Mix the dry ingredients into the wet ingredients until fully combined into a light cookie dough.
- Stir the chopped crystallized ginger and white chocolate chips into the dough, aim for an even distribution throughout.
- Fridge the dough for at least an hour before baking.
- When ready, preheat oven to 325-deg-F.
- Line a cookie sheet with parchment or a non-stick baking mat.
- Either rolling the chilled dough into balls, slightly smaller than a walnut, or using two teaspoons to drop the batter without shaping it, form cookies, leaving about 3 inches between each (the cookies do spread).
- Bake one sheet at a time for 13 to 15 minutes (convection ovens require the lesser time, conventional may need the upper limit). Cookies should be pale and the undersides should not be deeply browned, as shown above.
- Remove from cookie sheet and cool on rack. Can be kept in a tightly covered tin in a cool place for up to 3 weeks, provided the cookie-crazed don’t snarf them up before then.
WHERE DID JANUARY GO?
Here I am, resurfacing after a very hectic holiday season, and a flu-filled January. But I haven’t been idle. I can report on several bits of progress.
First, the annual holiday cookie bake – ten kinds, plus. They are all long since eaten, but since I list the kinds each year (and often look back in succeeding years to remember the ones we liked best), here we go
Top row: Chocolate crinkles (aka Earthquakes); Sugar Cookie Stars; Gingersnap/Lemon Sandwiches
Middle Row: Raspberry Rugalach; Classic Tollhouse; Peanut Butter Suns; Coconut Macaroon, Chocolate Dipped; Buffalo Bourbon Balls
Mezzanine Row: Both are fudge rolled around a whole roasted hazelnut
Bottom Row: Sugar Stars with Lemon Filling (I had extra buttercream); Mexican Wedding Cakes; Hazelnut/Ganache Sandwiches (aka Oysters).
The next accomplishment was a set of six mythical beasties crocheted placemats, which had their debut when family came to dinner for New Years Eve.
As I described before, the designs are all from Dupeyron’s Le Filet Ancien au Point de Reprise VI, itself an on-line offering in the Antique Pattern Library’s filet crochet section. I used a large cone of unmercerized cotton cordage, roughly worsted weight, that I bought aeons ago at the old Classic Elite Mill Ends Store, when it was in its original location, in the mill building itself. I ended up having to unravel some experimental swatches I had knit with the stuff before, in order to have enough. I still have one piece of the set unfinished – a small center runner to go with the mats. I’ll pick that up again in the warmer months. Note that the patterns for these beasties are from a matching set of squares – 35 units x 35 units. Filet crochet with this stuff, at this gauge, using this hook, by my hand is NOT square, but the resulting rectangles are perfectly useful. More on this project is here.
I also finished the Bee Socks, but younger daughter took them back with her to school, so no pix of both done at the same time. However, they are both complete.
Moving closer to the present, it was freezing here in Massachusetts in January. Although one could argue that knitting a cozy, warm, oversize sweater in the Fall would have been better timing, the weather did inspire me to knock one out in January.
I’m quite pleased with this one, although in real life it reads more as maroon than blue-purple. I used Melissa Leapman’s Men’s Cables and Ribs Pullover, and knit it up using most of two stashed bags of Debbie Bliss Glen. It’s a very soft merino/acrylic blend ragg single, with a soft spin. It’s luscious stuff, but it is extremely splitty and difficult to handle, which is probably why it ended up at my late, lamented, local yarn shop’s remainder sale. The striping effect was a surprise, but I like it.
The only thing I did to adapt the pattern was to stop knitting the sleeves after I accomplished the bulk of the increases. At that point I sewed the front and back together, and finished out the turtleneck. Then I tried it on. I knew that the drop shoulders would be VERY wide, and being a men’s pattern, the sleeves – if knit to the original specifications – would be way too long. So with the unfinished thing on, bib style, I measured the length of the run from the edge of the drop shoulder to my desired cuff termination point. Then I completed the sleeves to that dimension for a perfect fit.
And now we are caught up to the newest project: Octopodes for Niece Frankie – a bespoken project by special request, just started yesterday:
The pattern is Octopus Mittens by Emily Peters. I’m using Cascade Heritage 150, a fingering/sport weight yarn, but doubled to get the DK thickness recommended in the pattern. And you can see, I’m using my Strickfingerhut knitting thimble/yarn guide thingy to assist with the stranding.
So far I’ve gone down a needle size from the pattern’s recommendations. I may end up ripping back and going down another size. We’ll see. For the record, the solid yellow bit at the bottom is turned up and sewn in, to make a double-thick cuff. Had I read ahead in the pattern, I would have used a provisional cast-on, then grafted the section later on. At least I had the foresight to use a half-hitch cast-on, to allow for maximum stretch.
And a final note. Younger Daughter is an octopus-fiend. I suspect she will see this post, and wild with desire, demand her own pair of Octopus Mittens. In her own colors, of course.
String-Or-Nothing 