Christmas baking starts a day or two after Thanksgiving at my house when leftover cranberry relish is incorporated into a nutbread batter and baked in tin cans. The breads are wrapped well and placed in the deep freezer, where they are soon joined by mini loaves of Christmas Bread (essentially banana nut bread brightened with maraschino cherries and semisweet chocolate chips). Cream cheese spritz cookies and cutout sugar cookies are baked and added to the freezer in mid December, and finally, chocolate covered mounds cookies are formed, dipped and stored in the very back of the refrigerator. The sugar cookies are iced and decorated on the night before the trays are assembled. The final product is a festive array of holiday treats.
Daughter-in-law (the school teacher) requests three cookie trays in lieu of a Christmas gift and I am happy to comply. Double batches are not that much more work and she is thrilled to bring the trays to share with various groups at school. This year I've discovered Press'n'Seal, which adheres to the platters and helps keep the cookies in place. While not as pretty (transparent) as clingy plastic wrap, I am a staunch convert to the newer product.
The school teacher positively LOVES sharing your yummy cookies with her fellow staff members!
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