LUCY BURDETTE: Hooray! Barbara Ross has a new book in her Maine clambake series out next week. And she agreed to visit us with tales of Hazelnut Christmas cookies and news of the book...welcome Barb!
BARBARA ROSS: Thanks so much for having me, Lucy. We moved this year. It was a big move and we’re still
unpacking. We’re celebrating Christmas with our son’s family, so we’ve barely
decorated our new house. No tree, no stockings hung by the chimney with care,
no holiday mugs to fill with cocoa or eggnog.
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| Barb with son Rob |
But there was one tradition I couldn’t ignore—cookie baking.
I’ve been making six kinds of Christmas cookies for more than forty years. If
I’d skipped this activity my family would conclude that something is terribly wrong with Mom.
So rather than face that, I found the baking sheets, the
cookie cutters, the tins and other necessities. Five of the six kinds of
cookies I make come from a book of recipes made by my maternal grandmother the
year before she died. We are into at least the sixth generation making some of
these, so I can see why my family has expectations.
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| daughter and granddaughter |
One of the types of traditional cookies I make are the hazelnut
wreaths. They are delicate and delicious with the flavor of the nuts, which
some people call filberts. They’re cut with a donut cutter to make the round
wreaths and decorated, in the absolutely worst job of the entire cookie-making
extravaganza, with red and green dyed candied pineapple intended to suggest a bow.
This involves sticky fingers and lots of cursing and everyone usually scatters
when I am looking for volunteers. My husband Bill was kind enough to do the job
this year.
The truth is I’m not much of a baker. Aside from seasonal
fruit pies, the Christmas cookies are often the entire output of my baking
year. My hazelnut wreaths look more like hazelnut flat tires and my butter
cookie animals usually look like they come from a farm where someone is doing
monstrous DNA experiments. The cookies aren’t as good as my mother’s, who was
convinced hers weren’t as good as her mother’s, and so on through the
generations.
Nevertheless, I persist.
Here is the hazelnut wreath recipe. May the more intrepid
among you enjoy both the baking and, especially, the eating. They are worth it.
Hazelnut
Wreaths
Ingredients
1/2 pound butter, softened
1 cup sugar
2 eggs
2 1/2 cups flour
4 ounces chopped hazelnuts
Directions
Cream butter and sugar and set
aside.
Beat the eggs well.
Add flour, nuts, and the creamed
butter and sugar to the eggs and mix until blended. (I use a food processor for
this.)
Form the dough into flat circles
about the size of a saucer. You will get four to six of these.
Wrap well in wax paper and place
in refrigerator for four hours or overnight.
Remove one dough circle from the
refrigerator and roll it out flat on a floured surface.
Cut into rings, using a cookie
or doughnut cutter. Place rings on a parchment-covered cookie sheet.
When you have cut as many rings
as you can, reroll the remaining dough and cut again until you have used all
the dough. Then remove the next batch from the refrigerator and repeat.
Prior to baking, decorate as you
wish. We use candied pineapple to form little bows on the wreathes with a red
center and green at either side. However you choose to decorate, do it lightly.
The flavor of the cookie is delicate and you don’t want to overwhelm it.
Bake at 350 degrees for ten to twelve
minutes. The cookies should be lightly brown.
Readers: Do you have something you do or make every year that you
just wouldn’t be you if you didn’t?
Bio
Barbara Ross
is the author of the Maine Clambake Mysteries: Clammed Up, Boiled Over,
Musseled Out, Fogged Inn and Iced Under. Stowed Away,
the sixth Maine Clambake Mystery will be released December 26, 2017. Her
holiday novella featuring amateur sleuth Julia Snowden is included with
novellas by Leslie Meier and Lee Hollis in Eggnog Murder from Kensington
Books.
Barbara’s
books have been nominated for multiple Agatha Awards for Best
Contemporary Novel, and RT Books Reviewer’s Choice Awards,
as well as the Maine Literary Award for Crime Fiction. She
blogs with a wonderful group of Maine mystery authors at Maine Crime Writers and with a
group of writers of New England-based cozy mysteries at Wicked Cozy Authors. In the summer, Barbara writes on the big
front porch of the former Seafarer Inn at the head of the harbor in Boothbay
Harbor, Maine.
About Stowed Away
It’s June in
Busman’s Harbor, Maine, and Julia Snowden and her family are working hard to
get their authentic Maine clambake business ready for summer. Preparations must
be put on hold, however, when a mysterious yacht drops anchor in the harbor—and
delivers an unexpected dose of murder . . .
