First my tidbit… Mistletoe

Mistletoe is a semi-parasitic plant that produces small white berries and grows almost exclusively in trees. Our KisStory begins in the 1^st century A.D. The consensus among experts is that the use of Mistletoe in ritual form started with the Celtic Druids. This ancient civilization lived on the British Isles in what is now Ireland and Scotland. The Mistletoe became a sacred symbol of vitality and fertility after the Druids saw it blooming in the trees during the harsh winters. It later become a central focus of the Ritual of Oak and Mistletoe (in which the Druid Grand Master climbs the sacred oak tree and removes the mistletoe with a golden sickle and distributes it to the people) that led the Romans to call call the Druids barbarians. 

The kissing tradition as we know it appears to have started in 18th century England where it first became widely used as a Christmas decoration. The tradition spread quickly throughout the world. Beginning as a custom among the lower classes, it made its way to all classes, becoming a universal holiday ritual.

In the Norse mythology, the mistletoe plant was a sign of love and peace. The goddess Frigg lost her son, the god Baldur, to an arrow make of mistletoe. After his death, she vowed whoever stood beneath the mistletoe would be offered a kiss and forever be protected. 

The tradition continues. A person is allowed to request a kiss from a person standing beneath a sprig or bouquet of mistletoe. If the kiss is refused, bad luck will befall the person who said no.

Blatant promotion! FREE BOOK  My holiday story in Druid Knight Tales 1, Mistletoe and Magic, is available for free if you join my newsletter.

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Now… to cookies and a treat!

I found this recipe and absolutely fell in love with it. Reindeer Paw (ok – a bear paw, but I took poetic license) cookies with thanks to Rebecca. You can find her full article here.  

Reindeer Paw Cookies 

Reindeer Paw Cookies are made with Peanut Butter Cookie dough and topped with a chocolate wafer and plain chocolate chips to form a bear paw treat.

Prep Time: 15minutes mins

Cook Time:  8minutes mins

Ingredients

½ Cup Butter Softened

½ Cup Peanut Butter

1 Egg Large

1 teaspoon Vanilla Extract

¾ Cup Granulated Sugar *Divided

½ Cup Brown Sugar

1 ¼ Cup All Purpose Flour 150g

½ teaspoon Baking Soda

½ teaspoon Baking Powder

48 Ghiradelli Candy Wafer

½ Cup Semi Sweet Chocolate Chips

Instructions

1. Preheat oven to 375 and prepare baking sheets with parchment paper.
2. Cream Softened Butter and Peanut Butter in a large Stand Mixer or use a Hand Mixer. Scrape the sides of the bowl as needed.
3. Add ½ cup Sugar and Brown Sugar with Vanilla Extract together.
4. Cream Egg into butter and sugar mixture.
5. In a separate bowl, mix Flour, Baking Soda, and Baking Powder.
6. Add Flour Mixture to Butter Mixture and mix to combine.
7. Use a Small Cookie Scoop size #60. Roll cookie dough in reserved sugar to coat and place on baking sheet 2 inches apart.
8. Bake at 375 for 7-9 minutes or until edges turn golden brown. Do Not Overbake.
9. Remove from oven and immediately place chocolate wafer and chocolate chips on hot cookies. Allow cookies to cool on the cookie sheet.
10. Move cookies to the cooling rack to fully cool. Store in a sealed container for up to a week. Best if enjoyed within 2-3 days.

Notes

This recipe will make approximately 48 cookies in a small size #60 cookie scoop or approximately 30-32 Medium size #50 cookie scoop cookies.

* * * * *

Ingredients

1 pound whole blanched almonds  

1 pound pecan halves (could use cashews, walnuts, or other nuts if you want) (fyi – 2 C nuts =  ½ lb.)

¼ tsp salt (can use ½ – 1 if you want more salt)

4 egg whites

2 tsp. cinnamon

2 C sugar

½ pound sweet butter, melted

Directions 

1. Preheat to 350
2. In a very large, shallow baking pan, combine nuts and salt.  For a full recipe, it may be best to use 2 baking pans with sides. 
3. Roast nuts for about 10 minutes or until lightly toasted.  Cool
4. Reduce heat to 325 
5. Beat egg whites until soft peaks are formed. 
6. Add cinnamon to the sugar and gradually beat into the egg whites. 
7. Continue to beat till the mixture is the consistency of soft meringue. 
8. Pour the butter over the nuts.
9. Fold them into the meringue. 
10. Spread the combined mixture on the pan in which you toasted the nuts. 
11. Bake 325 for about ½ hour.  
12. Place in the center of the stove. (don’t bake too close to the bottom heat as the butter may burn) 
13. Turn the nuts over at least 2 times.  The white disappears. 
14. Let nuts cool and store them in tightly covered jars or cans or baggies.