Christmas time is cookie time in my family. Not only is it a tradition to gather in my mom’s kitchen and bake together, but we do it with a purpose–to share those treats with our extended family on Christmas Day. My sister and I have been doing this for nearly 20 years now and I don’t see an end in sight.
Cookies are a wonderful way to show you care. You put your heart and soul in the baking of them and offer it to your loved ones, a token of your affection for them. Nothing says I love you quite like homemade cookies. They are an essential holiday gift.
Traditionally we bake a dozen or more varieties and assemble trays from our combined efforts, a cornucopia of the best the season has to offer. Candies are sprinkled over the cookies before packaging up and shipping out to the various family parties for all to enjoy. I love this time of year.
The Molasses Cookies I’m sharing with you today are a variation of the very same molasses cookies I’ve been baking with my little sister since I was a teenager. We usually roll them out and make cut out cookies, but I have less and less patience for that the older I get. With my method, you still get the wonderful spicy flavor with a lot less effort. Sandwiching a layer of Kahlúa Buttercream between these already awesome cookies makes for an unbeatable treat. Everyone will rejoice when you share these cookies!
To pack an even bigger punch, add a bottle of Kahlúa Coffee Liqueur to your cookie tray as a hostess gift. You’ll surely be asked back again and again after such generosity! And if your host needs any suggestions on what to use that bottle for, kindly offer her a Toasted Almond. One of my most favorite drinks of all, evoking childhood days spent chasing the ice cream truck for the frozen treat of the same name. Forget cookies and milk–give me cookies and Toasted Almond any day!
Happy Holidays! May they be oh-so-sweet!
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This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.
