k2’s 4th day of Holiday Cheer presents:

Cocktail & a Cookie

A mulled cider cocktail from one of New York’s most renown bars, and a cookie recipe from my Italian family’s archives…

New Amsterdam Toddy

For mulled cider
1 gallon apple cider
60 grams dried lavender
10 sticks cinnamon
5 lemons, halved
4 cups honey
60 grams whole cardamom pods
12 one-inch pieces fresh ginger root, peeled
Peels of 5 oranges
15 grams whole cloves
5 dashes Angostura bitters

For each drink
4 ounces hot mulled cider
1/2 ounce orange curacao
1 ounce Laird’s Bonded Applejack

1. In a large pot, simmer cider with lavender, cinnamon, lemons, honey, cardamom pods, ginger, orange peel, cloves, and bitters over low heat for 20 minutes. Remove from heat and cover with plastic wrap. Let steep 8 minutes, then strain.
2. For each drink, add 4 ounces warmed mulled cider to a mug with orange curacao and applejack. Stir and serve hot.

Spritz Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups butter softened
1 cup granulated sugar
1 egg
2 tablespoons milk
1 teaspoon clear vanilla extract
1/2 teaspoon no-color almond extract
1. Preheat oven to 350ºF.
2. In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
3. Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

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