Shari on having a Merry ‘slow’ Christmas and Happy ‘relaxing’ New Year

When trying to think of a topic to blog about this week, I felt stuck. What could I possibly talk about that would resonate with our readers, friends, and family. Honestly, we all know it is a busy season with Christmas only days away and the New Year countdown shortly after. This month is like every other month before it… just flying right on by. Then I realized the most obvious topic to talk about in this end of year madness is something I embarked on only a week ago. I decided to take a challenge at the end of the year and practice slowing down. This practice of slowness can apply to so many things you typically do. Already I have gone on a slow walk, listened to slow music, brushed my teeth slowly, took on a task at work and didn’t rush myself through it, baked cookies and just enjoyed the process and so many other things.

SLOW. 

What a concept. Especially during the busiest time of year, I’m practicing going slow. Leaning into quiet, nothing, and allowing those moments to completely fill me up to the brim. Slow is something that I was forced to do when COVID initially shut down everything. My schedule was halted, my routine disrupted, and the struggle to find a new ‘busy’ began… but I am enjoying the idea of intention around doing things slower and the reflection that it brings. How would you feel if you decided to wash your hands slower, stop and take in a deep breath of fresh air, sat in silence for a few minutes, or took a nap? What does that do to your perspective, what does it do for you, and your day?

In the past week, my workplace has opened back up to most of the staff and my team has gone back. My work from home time has come to an end and I had very mixed feelings about it. I was both so excited to see my coworkers in-person again and simultaneously sad to leave the comfort and convenience of my own home. This process of slowing down has been really nice to incorporate into my work day. I notice myself slowly sipping tea, standing more than I did at home, getting outside for fresh air and walks. Although I miss being home and laying on the couch if I needed to, I am really enjoying the perks of being back in the office and I am trying to appreciate the little things as I ease back in. 

This slow challenge couldn’t come at a better time (in the midst of change, the holidays, and the brink of a new year)! I challenge you to consider slowness and how you can incorporate it into your life through a simple task every day. The challenge that I am participating in is called 75 Slow if you want to look into it for yourself. The concept is simple and extremely beneficial. So Merry ‘slow’ Christmas and have a Happy ‘relaxing’ New Year, my friends!

Shari’s Recipe For Snowball Cookies

Shari’s Recipe For Snowball Cookies

It really isn’t Christmas if this specific cookie isn’t on the table. For as long as I can remember my mom and I have made Swedish Snowball Cookies (aka: Russian Tea Cakes) (aka: Mexican Wedding Cakes) together. Yes, this cookie has that many names and to be honest, there are probably more! I called my mom to get her Betty Crocker version of this recipe because (in typical mom fashion) she has altered the recipe, well… let’s be real here, she has altered almost every recipe you can think of. I NEEDED her version of this classic cookie! So here you go! Enjoy the sweet powdered sugar, melt-in-your-mouth, first to get devoured, delicious cookie of my childhood. 

**Bonus, I typed the directions nearly word-for-word straight from the pro herself, my mom.

Ingredients

  • 1 cup room temp butter (or put in microwave until not fully melted)
  • ⅔ cup powdered sugar (rather than 1/2 cup that the Betty Crocker cookbook calls for) 
  • 1 tablespoon vanilla (or do half vanilla & half almond extract to make it more Scandinavian – optional)
  • 2 ¼ cup all-purpose flour
  • ¼ tsp salt
  • ¾ cups chopped walnuts (or pecans)

Instructions

Mix above ingredients well (we use a kitchen aid or handheld mixer)

Roll into 1 inch balls 

Bake 10-12 mins at 375 degrees (this helps it cook all the way through) check after 8 mins because you only want the cookies lightly browned. Oven temps vary!

Let cool on a cookie rack for 5 mins, then roll in powdered sugar. You want the cookies to still be slightly warm so the powdered sugar sticks better on the first roll.

Once cooled more, roll in powdered sugar for a second time. These cookies actually taste better a few days later (which is impressive) and they freeze really well!

Enjoy! And pro-tip, whatever you do – don’t inhale the powdered sugar. 

Happy Holidays from my family to yours!

Kendall’s Recipe For Sugar Cookies

Kendall’s Recipe For Sugar Cookies

‘Tis the season to be jolly and eat lots of carbs and sugar too! But really… but really what? You know it’s true! Sugar cookies and winter holidays go together like peanut butter and jelly. I am not a great baker… I am passable. I am great at following directions to prepare and bake cookies but lack the imagination to frost them in a pretty way. As long as there is a cookie and some frosting, you bet I’ll eat it! I could care less about what it looks like. My palette isn’t that discerning when cookies are involved. Did you know that “cookie” was my first word? That should have been a sign of some sort. 

Anyways, my neighbor, we’ll call her Josephine March (not her real name because you know… privacy and crazy cookie stalkers may read this) makes THE BEST cookies I have ever had. AND they are pretty. It’s enough to make me super jealous but not enough to stop me from eating any treats that she may share with me. I recently asked her for one of her yummy recipes and not only was I pleasantly surprised by the source of her recipe but by the easy instructions and prep- even an amateur baker like me couldn’t mess this up too much! Her super soft sugar cookie recipe is from none other than the critically acclaimed novel, “Clifford Wants A Cookie.”

Without further ado, here is the recipe…

Clifford’s Sugar Cookies:

Ingredients

  • 1 cup of butter, softened
  • ⅔ cup of sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 ½ cups flour
  • ½ tsp salt

Instructions

Cream your butter and sugar mixture until fluffy and, well, creamy. Add your egg and vanilla and mix until well integrated (about another 2 minutes). Add the flour and salt until well blended. Form the dough into a big ball and wrap in plastic wrap. Chill in the refrigerator for 3 hours… yes, 3 hours. Don’t take any shortcuts. After the 3 hours, roll out the dough on a nicely floured surface and shape with your favorite cookie cutters. Or, if you are like me, don’t roll and shape them on a nicely floured surface but instead, take the dough from the fridge and pull apart to make littler balls about an inch (or a little more) in width and bake them as drop cookies. Bake at 350 F for 9-11 minutes. The bottoms should be just turning brown. When you take them out, they may seem a little fluffy and this is ok! They will settle as they cool. Let them rest for 4-5 minutes before transferring to a cooling rack. Let them cool before frosting… Finally, frost to your heart’s desire. I make my frosting (that’s about as fancy as I get) or buy your favorite brand from your local grocery store’s baking aisle. 

Make a plate for yourselves, settle in with a good movie, a snuggly blanket, and enjoy yourself. Be safe this week. Make good decisions and to those of you that celebrate Christmas, Merry Christmas to you and yours.