Orange-Walnut Russian Tea Cakes

I have so many memories of lying in bed at night at the beginning of winter hoping that in the morning would bring a blanket of fresh snow. When it happened, there was an excitement that started deep in my belly and spread in excited tingles all the way to my finger tips. I always knew there was snow before even glancing out the window that there was snow because the light changed completely. It always felt new and fresh after weeks of golden autumn sun. The first snow of the season calls for something special. Hot chocolate for breakfast, cookies baking in the oven, and Christmas music on in the background. We had a day like that a while back, and I immediately took advantage by spending the morning making Orange-Walnut Russian Tea Cakes with my favorite little kitchen assistant.

We also wore wintery sweaters. You can't have a snow day without the proper attire, am I right?

My mom used to make Russian Tea Cake cookies around Christmas time and I remember the way the powdered sugar stuck to my fingers. Something about their snowball appearance made it seem like winter was officially official. I took my mom's recipe and updated it a little with the addition of fresh, bright orange zest. The orange in combination with the walnuts combines all the wonderful things about winter in one tasty little cookie. They are easy for kids to help with and make the perfect introduction to holiday cookie baking season.

Between the snowflakes floating softly outside the window and this sweet little boy helping me make sweet treats, this snow day was the best thing ever. I'm wishing extra hard for more days like this in the coming weeks.

Orange-Walnut Russian Tea Cakes

Makes 2 dozen cookies

• 1 cup butter or margarine, room temperature
• ½ cup powdered sugar
• 1 teaspoon almond extract
• 2 ⅓ cups all-purpose flour
• 1/4 teaspoon nutmeg
• ¾ cups roughly chopped walnuts
• zest of one large orange
• ¼ teaspoon salt
• 1-2 cups powdered sugar for rolling

1. Heat oven to 400ºF. 2. Mix butter, 1/2 cup powdered sugar and the almond extract in a large bowl. Stir flour, nutmeg, walnuts, zest and salt in another bowl. Add the dry ingredients to the butter and sugar mixture until the dough comes together. 3. Gently roll dough into 1 1/2 inch balls. Place them on a parchment lined cookie sheet with about an inch of space between each cookie. 4. Bake 10 to 12 minutes. Keep a close eye on the cookies so they don't turn golden on top- that means they're overcooked! Cool the cookies for about 5 minutes on a cooling rack. 5. Roll warm cookies in powdered sugar and cool them completely on wire rack before arranging on a plate. If the first pass through the powdered sugar didn't quite stick, you can roll them a second time once they have cooled.

Chocolate-Dipped Coconut Macaroons

Christmas is SO CLOSE I CAN HARDLY STAND IT! My family is coming to Denver very soon, our gifts are wrapped and under the tree, and I the only thing I'm panicking about is the fact that there is no snow on the ground. I guess I can't control that though, can I? All in all, I'm feeling very Christmasy and warm and fuzzy and all that.

On of the most exciting parts of the season this year has been watching Riley's face every time he talks about presents, Santa, baby Jesus, Frosty the Snowman, and Rudolph the Red Nosed Reindeer. Experiencing joy like that through a 2 year old's eyes is something I can't begin to explain. It's magical.

I've been trying to develop traditions for our family that we can do every year from what kind of cookies we make to the classic Christmas movies and music we play. These coconut macaroons dipped in chocolate have quickly become a family favorite. Even my husband, who doesn't like coconut, went crazy over these tasty little cookies.

Coconut macaroons are and easy and fast treat to make for last-minute Christmas parties, gifts for friends, or just a simple sweet snack to keep around the house. The good news, aside from the fact that these are SO delicious, is that they are relatively low in fat when compared to other holiday baked goods. At least that's what I tell myself after I've eaten 3 of them...

What are your favorite holiday traditions? Do you make cookies with your family? Do you go look at lights in your neighborhood? I'd love to hear what makes your season magical!

Chocolate Dipped Coconut Macaroons

Ingredients

For the ganache:

• 2 eggs, beaten
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups sweetened shredded coconut
• 7 oz bittersweet chocolate
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Line a large, rimmed baking sheet with parchment paper.
3. Place a cooling rack over a baking sheet and set aside.
4. In a large bowl, whisk the eggs, sugar, salt and vanilla together until combined.
5. Use a spatula to fold the coconut into the egg mixture.
6. Use a teaspoon to scoop mounts of batter onto the prepared baking sheet.
7. Bake the macaroons for about 20 minutes or until the coconut has turned golden brown and the edges become slightly crispy.
8. Cool the macaroons on a cooling rack before dipping them in the chocolate.
9. While the macaroons cook, combine the chocolate, heavy cream and butter in a medium, microwave safe bowl.
10. Microwave for 30 second intervals, stirring after each interval, until the chocolate is melted.
11. Dip the cooled macaroons in the chocolate and place on the cooling rack that has been set over the baking sheet.
12. Allow the chocolate to set for about 2 hours before transferring to a platter.