DIY Kitchen Hutch - by Joe

My Christmas Present

(just kidding)

Our son, who was married last year, has just finished his first semester in Wood Tech at WITC. He had to choose a project, design, and execute it.  After he got his grade on the hutch, he moved it to their apartment.

I am not easily impressed by new furniture, because so much of it is poorly made with cheap materials. This hutch is an exception. Made of oak and beautifully crafted (if I do say so myself), it is a piece of furniture that Joe and Courtney's children will consider a prized family heirloom. And the drawers are even dove-tailed!! Love that!

We went to see it yesterday, and I had to keep running my hands over the smooth finish. Anyway, to spare you any more bragging by a very impressed mom, I'll move on to something else...

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We're taking our daughter and SIL halfway to Green Bay today, where we're meeting Gus's family so that they can spend the next days with them. We had fun putting up the tree, baking Christmas cookies, and just spending time with them.

Spritz Cookies

Dairy-free, Gluten-free, Corn-free, Soy-free

Recipe from Living Without magazine HERE

Note about the cookies: I typically bake with Real Wisconsin butter, so they did not taste the same. BUT, when they were baking, our kitchen smelled just like our local bakery - which means that they must use palm oil shortening instead of butter. Personally, I don't mind the gluten-free variety, but if I were making them for me, they would contain butter. There is no substitute. But they did provide a good alternative for our daughter and our son-in-law who have those particular food allergies.

***

I'm hoping to get some knitting done on the little road trip today. It should keep my mind off the snow storm that is coming to Wisconsin today.

I hope you all have a busy, enjoyable, and productive day!

***

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Spritz and Russian Teacakes

These melt-in-your-mouth Spritz are my favorite Christmas cookie. What's not to like about butter, sugar, and almond extract?? (See recipe below, along with the note about making this a gluten-free cookie.*)

Sunday evening, 8 PM: With my dad's funeral coming up on Thursday, I am scheduling this to post on Tuesday. (See Sunday's post) I wanted to make sure you got it in time to finish up your Christmas baking.

Russian Teacakes go by other names also, e.g. Pecan Balls, Swedish Wedding Cakes, Oh I Love Those Things, etc. I think these are Gus's favorite, so I made a double batch. The dough is so tender you have to get that cookie to your mouth fast before it falls apart! Boy is it worth it!

Spritz, Recipe:

1 c. Real Wisconsin Butter, softened
1 c. sugar
1 egg
1/2 t. almond extract
2 1/3 c. all-purpose flour*
1/2 t. baking powder
3/4 t. salt

Cream butter and sugar; blend in egg and flavoring. Combine dry ingredients; stir into creamed mixture. Mix well. Do not chill the dough. Pack dough into cookie press. Press into desired shapes on UNgreased cookie sheet. If desired, sprinkle with colored sugar crystals or trim with pieces of red and green candied cherries, pressing cherries lightly into dough. Bake at 365 for 8-10 minutes. Cookies should be thinking about turning golden, but only thinking about it... Cool on pans. Makes about 6 dozen.

Russian Teacakes, Recipe:

1 c. Real Wisconsin Butter
1 t. vanilla
6 T. powdered sugar
2 c. all-purpose flour*
dash salt
1 c. finely chopped pecans

Blend butter, vanilla, and powdered sugar. Mix in flour and nuts. Roll into balls, about the size of a shooter marble. (It's an antique; Google it)   Bake at 350 degrees for about 12 minutes. After they're slightly cool, roll in powdered sugar. Just before serving, roll in powdered sugar again.

*To make either of these recipes gluten-free, substitute 1 c. white rice flour, 2/3 c. potato starch, 1/3 c. tapioca flour, and 2 t. xanthan gum for the 2 c. of all-purpose flour. For the Spritz, I'd add an additional 1/3 c. tapioca flour.



This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesdays
and Tasty  Tuesday Parade of foods
and Tuesdays at the Table