apple jam & button shortbread cookies --

Happy Christmas Eve! Jane and I hope that you are spending the holidays cozying up with your families. I have made the trek back to Oregon and Jane has been driving across the entire country- from DC to Idaho!- in order to get home in time for Christmas. We hope your travels have gone well and if you still have some traveling to do, be safe!

Today we would like to share a couple fun family food crafts that can be done as gifts or as treats for the family. These come from our new blog friend Remy (doesn't she has the most adorable penmanship?). Have a very Merry Christmas Eve and Enjoy!

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1. Apple Jam

I found the recipe in this book by the lovely Lotta Jansdotter.

This tart, chunky and delicious marmalade is so easy to make! Any apples can be used. (I used Pink Lady Apples.)

2 lbs apples, peeled, cored, and diced
zest and juice of 1 lemon
1 cup of water
6 cups of sugar

In a large saucepan, combine the apples, lemon zest, and water. Bring to a boil over medium-high heat, then reduce the heat to a simmer, cover, and cook for 15 minutes, or until the apples are tender. Stir in the sugar and lemon juice. Increase the heat to medium and cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to a simmer and cook, stirring constantly, for 5 minutes, Skim off any foam from the surface. Remove from the heat and let cool slightly. Serve warm. To store, ladle in sterilized jars, seal , and refrigerate.

I used left over fabrics my mom had at home and picked a country-christmas color scheme to cover the lids with a yellow ribbon. Use pinking shears to cut, then handmade tags were tied on. Ta-da! Gifts will be shared at Christmas! Perfect on waffles, toast or pancakes.

2. Rosemary Shortbread Cookie Buttons

I found the inspiration for these cookies in Country Living Magazine, but used the Rosemary Shortbread recipe from Family Circle Magazine (see recipe after the page break).

A 3" round cookie cutter was used. To make the cookies resemble a button, the blunt side of a 2 3/4 " round cookie cutter was used to indent a circle on the cookie's surface. Then, using a straw, 2 holes were poked in the center of each cookie. To package, a ribbon was strung through each cookie (6 per box). Boxes were purchased from Michael's craft store and I painted a snowflake on them.

Hope you like these holiday treats!
-Remy.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons chopped fresh rosemary
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup confectioners' sugar

Directions

1. In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in flour mixture; blend until the mixture resembles coarse crumbs. Gather dough into two balls, wrap both tightly in plastic wrap and refrigerate for 30 minutes.

2. Heat oven to 350 degrees . Remove one dough ball and roll out to 1/4-inch thickness on parchment paper. Punch out cookies using a 31/2-inch tree-shaped cookie cutter. Transfer cutouts to a cookie sheet about 2 inches apart; refrigerate for 15 minutes. Repeat with second dough ball. Bake at 350 degrees for 10 to 12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.