Spark Recipe: Christmas Cookie Comfort

by Laura Kurella

Laura Kurella is an award-winning food columnist, recipe developer, and home cook who loves life in Michigan. She welcomes your comments at laurakurella@yahoo.com. 1 cup pecans 1 cup powdered sugar, divided use 1 cup unsalted butter, chilled 1 teaspoon 100% fi ne Jamaican rum* 2 cups all-purpose fl our, plus more for working 1 teaspoon sea salt 1 teaspoon ground Saigon cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove 1/4 teaspoon ground cardamom 1/4 teaspoon ground coriander 1/8 teaspoon cayenne powder

*= The use of a higher quality, 100% fi ne Jamaican rum (such as Myers’s) is preferred over traditional cooking extracts because of the quality and fl avor they impart. However, you can make this recipe without rum, or extracts, by using my Non-alcoholic Jamaican Rum recipe (found at the end of this recipe). In the bowl of a food processor, process pecans and 3/4 cup of the powdered sugar until nuts are fi nely ground, about 1 minute. Cut butter into small pieces (hard-boiled cutter makes it easy). Add to the processor with vanilla then process again until smooth, about 1 minute. Add fl our, salt, cinnamon, nutmeg, clove, cardamon, coriander, and cayenne, then process until combined, about 30 to 45 seconds. Remove dough to a sheet of waxed or parchment paper. Place another sheet on top of dough and, using a rolling pin, roll dough out to a 1/4-inch thickness. Place paper-covered dough onto a cookie sheet and chill until fi rm, about 30 minutes. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper then, using fl oured snowfl ake-shaped cookie cutters, cut out cookies and place on prepared baking sheets about 1 1/2 inches apart. Place the pan in the oven and bake until lightly golden brown around the edges, about 7 to 10 minutes. Cool on a baking sheet on a wire rack. While cookies are cooling, but still warm, place remaining powdered sugar into a sifter or small screen strainer and dust cookies evenly.

*=Non-alcoholic Jamaican Rum

2/3 cup boiling water 1/4 cup raisins 2 tablespoons butter

4 teaspoons molasses pinch of natural sea salt 1 tea bag fi lled with black tea In a heat proof, 2-cup bowl, combine boiling water, raisins, butter molasses, and salt. Stir well then add tea bag and submerge. Cover and let steep on the counter for 5 minutes then place in the refrigerator to let fl avors develop for 1 hour. Strain solids out, placing liquid into a sterile 8-ounce bottle or jar. Store under refrigeration.