Herbal Blessing: CHRISTMAS SPICES

Whether bold or subtle, spices flavor our Christmas traditions & fragrances as much as the foods. Their delightful flavors and aromas create memories that will last a lifetime. Add a little spice to your Christmas season this year!

ALLSPICE (Pimenta diocia) – tastes like a blend of cloves, cinnamon and nutmeg with a slight peppery note and adds a distinct holiday flavor to mulled drinks, mincemeat, fruit cake and Christmas pudding.

STAR ANISE (Illicium verum) – the world’s prettiest spice with a star-shaped seed and an anise-like flavor which goes well with such holiday fare as poultry, pumpkin and fruits plus is so beautiful on a plate as a garnish or floated in a pot of tea.

CARDAMOM (Elettaria cardamomum) – the world’s most expensive spice behind saffron and vanilla, the pods and seeds are used to add a unique orangey flavor to custards, baked goods and mulled beverages.

CINNAMON (Cinnamomum cassia) – our most favorite holiday spice with its sweet flavor and fragrant note traditionally used in everything from gingerbread to fruit desserts and a perfect partner for anything chocolate!

CLOVES (Syzygium aromaticum) – among the most intense in aroma and flavor of the spices, it lends vitality to such holiday foods as baked goods, sweet potatoes and fruit desserts plus makes interesting garnishes for gingerbread and studded ham.

GINGER (Zingiber officinale) – used fresh, ground or crystallized, it is the star of holiday classics like gingerbread but also pairs well with honey, nuts and dried fruit as well as the other holiday spices with its pungent bite.

NUTMEG & MACE (Myristica fragrans) – both combine well with other holiday spices with their clove or lemon undertones to compliment egg and dairy dishes including pumpkin pie and of course eggnog!

PEPPERCORNS (Piper nigrum) – a universal table condiment, both black and white are used to flavor all types of holiday fare but especially to create a mysterious undercurrent of spicy flavor in sweets like the German cookie pfeffernusse.

VANILLA BEAN (Vanilla planifolia) – this long, thin pod is used to add a mellow accent and added richness to the flavors of holiday dishes that feature eggs, milk and fruits plus beverages such as hot chocolate, coffee and tea.

Christmas cookies are a great way we use some of these spices and since the 1st week of December is National Cookie Cutter Week and December 4th is National Cookie Day take some time to bake a few of these to go with your favorite cup of tea!

CHAI SPICED SHORTBREAD: Combine 1/4c sugar, ½tsp each cinnamon, cardamom, ginger and cloves, 1/2c butter, 1tsp vanilla extract and 1/8tsp salt. Beat at high speed until well blended. Add 1c flour and 1/2c finely chopped walnuts then beat until smooth dough forms. Gather into a ball, wrap in plastic and refrigerate 1 hour. Roll out the dough, cut into shapes, place on greased cookie sheet and bake at 350 degrees until golden, about 15 mins. Cool on wire rack. Melt 6oz semisweet chocolate, cool slightly then dip fork into it and wave back and forth over cookies in a zigzag pattern. Refrigerate until chocolate is set then store in an airtight container.

CURRY STICKIES: Cream together 1c butter, 3c brown sugar, 2 eggs and 3 tsp vanilla. Combine 1 1/2c flour, ½ tsp baking soda, 1tsp baking powder, 1/2tsp salt, 2tsp curry powder and 1 1/2c chopped cashews and then add to creamed mixture and mix well. Refrigerate 1 hour. Roll into balls and place on ungreased cookie sheet. Bake at 325 degrees for 13-15 mins. Glaze with powdered sugar and honey mixture.

CARDAMOM-WALNUT COOKIES: Combine 1c butter, 1/2c sugar, 2 tsp vanilla extract, 1 tsp grated lemon peel, ¼ tsp salt and 1 ½tsp cardamom and beat until well blended. Add 2c flour and 1 1/2c chopped toasted walnuts and beat until dough forms. Chill 1 hour. Roll into ¾” balls, place on cookie sheets and bake at 350 degrees for 20-25 mins or until golden. Let cool on cookie sheet and then dip half of each cookie in melted chocolate. Store in airtight container.

PFEFFERNUSSE: Beat together 1/2c butter, 3/4c brown sugar and 1/4c light molasses and then add 1 egg. Combine 2 1/4c flour, 1/2tsp salt, 1/4tsp baking soda, 1/2tsp of freshly ground pepper, ½tsp anise seed, 1tsp cinnamon, 1/2tsp nutmeg and 1/4tsp allspice. Add flour mixture to butter mixture, cover and refrigerate several hours. Roll into 1 1/2” balls, place on a greased baking sheet and bake at 350 degrees for 14 mins. or until golden brown. Cool on rack and then roll in confectioner’s sugar.

FIVE SPICE JUMBLES: Cream 1/2c butter, 1c sugar and 1 tsp vanilla, then add 1 egg and beat until light. Stir together 1 3/4c flour, 1tsp baking powder, 1/2tsp salt and 1 1/2tsp five spice, and then add to creamed mixture alternately with 1/3c milk. Blend in 1/2c raisins, 1/2c nuts and 1/2c coconut. Drop by teaspoonfuls on lightly greased baking sheet and bake at 350 degrees for 10 mins. or until brown around the edges. Drizzle with melted chocolate. To serve put Spice Spread between two cookies, cut in half, place cut side down and then drizzle with melted chocolate.
Spice Spread: Blend together 8oz cream cheese, 2/3c powdered sugar, ½ tsp vanilla and 1Tbs five spice until smooth. Chill 2 hours.