Busy Baking

I've been very busy baking these last couple of weeks. Here are a few of the cookies I've made. I've made about a thousand so far.  These are my Empire Biscuits.

I think they are one of the prettiest Xmas cookies.

Peppermint Chocolate Cups.

My mom's Walnut Kippels.

Christmas Cookie Cups.

They are filled with buttercream frosting.

Almond Sugar Cookies.

They are sprinkled with sparkling sanding sugar.

Peppermint Thumbprints.

Onward and upward, I still have 4 more days.

To balance all of this sweetness with something savory, I made this Nordic vegetable soup:

Ingredients

Ingredient Checklist

• 2 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 2 leeks, white and tender green parts only, thinly sliced
• 2 garlic cloves, minced
• 1 cup pearled barley
• 8 cups low-sodium vegetable broth
• 4 cups water
• 10 thyme sprigs
• 2 bay leaves
• 1 1/2 pounds celery root, peeled and cut into 1/2-inch cubes
• 1 pound parsnips, peeled and cut into 1/2-inch pieces
• Salt and freshly ground pepper
• 1 pound baby spinach
• 1 teaspoon freshly grated nutmeg

Directions

Instructions Checklist

• Step 1

  In a large pot, heat the oil. Add the onion, leeks and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes. Stir in the barley. Add the vegetable broth, water, thyme and bay leaves and bring to a boil. Add the celery root and parsnips and season with salt and pepper. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.

• Step 2

  Stir in the spinach and nutmeg and simmer for 5 minutes. Season the soup with salt and pepper and serve in deep bowls.

Winnie napped with a snowball as I cooked.