There were many a time when I’d think of 18 December and wonder if this day ever going to arrive. It was the long days. The days clients would ignore your consultation, the days they’d have just another small (read: at least 10) change to the publication due to print 3 days ago and the days you just wanted a sleep in.
Today is the day. From tomorrow I have 18 mornings to sleep in (past 6am!) and go to bed late (after 10pm). Eighteen full days before I need to wake up, wash my hair, dry it, slap makeup on my face, concealer under my eyes and wear proper clothes and make the hour commute to work again. It’s the longest break I’ve had since, well, 12 months ago!
Earlier this week I received some Hershey’s kisses as part of my ‘Brainchild Award’ for the office decorating competition. I put them in my bag in the afternoon much to the dismay of my colleagues. I assured them to I’d return them in a different form. They rolled their eyes.
Today I arrived with Christmas superfood cookies. They were happy.
My team pod has been overly concerned about nutrition of late so I assured them they were a superfood in an email to my larger team.
I’d love to share the recipe with with you but I kind of made it up…
Here it is in loose terms:
140g butter, softened
1 cup icing sugar
1/2 teaspoon vanilla essence
Beat until fluffy.
1 1/2 cup plain flour
1 teaspoon baking powder
Sift into the butter mixture and mix.
Meanwhile, unwrap a handful of candy canes. Throw in food processor or get out a trusty rolling pin. Crush/process into fine dust.
Add most to to cookie mix.
Roll into inch wide balls. Roll in fine excess candy cane dust.
Bake for 10 mins on 180 degrees.
Push a Hershey kiss in each cookie immediately upon removal from oven. Put cookies in freezer ASAP to prevent the kiss melting.
Give to someone to enjoy!