Sweets to warm and soothe

December is a festive but busy month as we begin the holiday season. Crowded stores, shorter tempers and just a lot to get done in one month. Let’s not forget that December is a month to celebrate with friends and family and remember what we are thankful for. These two recipes work great together to help warm your spirit and soothe the mind. Very easy and great to share with Christmas guests or alone, just to take the edge off.
James Eddington, Eddington’s of Exeter
527 Main St S., Exeter – 519-235-3030
“Your Christmas headquarters”

Pistachio Shortbread
By James Eddington, Eddington’s of Exeter

1 cup – softened butter
2/3 cup – granulated sugar
1/2 tsp – almond flavouring
2 1/4 cups – flour
1 cup – shelled pistachios
1/2 tsp – ground cardamom or cinnamon

(Note: Food color can be added to first step for Christmas theme or melted white or dark chocolate can be drizzled over cookies at the end.)
Mix softened butter and sugar in large bowl. Add almond flavouring. Stir. Add flour, cinnamon/cardamom and 1/2 cup pistachios. Dough will be dry; mix with hands until flour is blended. Pack and form into 2 rolls, each about 1-2” in diameter.
Spread 1/2 cup pistachios over wax paper. Roll dough in pistachios to coat completely. Wrap in wax paper. Cover with plastic wrap. Chill for a min of 4 hours.
Cut into 1/4” slices. Arrange on ungreased cookie sheets. Bake on centre rack in 350F oven for approx. 10-15 minutes, until edges are golden brown. Let stand five minutes then remove onto open racks to cool.

Apple Spice Tea
By James Eddington, Eddington’s of Exeter

4 cups – natural pressed apple juice
1 – large cinnamon stick
1 tsp – sugar (honey can be substituted)
2 bags – Orange Pekoe tea

Combine apple juice, cinnamon and sugar in pot. Bring to boil and remove from heat.
Add tea bags and cover. Steep for seven minutes.
Remove tea bags. Strain liquid into coffee mugs or decorative glasses.
Serve with orange slice and garnish.
Enjoy with your shortbread.