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Santa of the Woods Will Be Here!
T.J. Lane loves to see the wonderment in children’s eyes. Since 2018 he has been channeling the spirit of Christmas by portraying Santa of the Woods, a character that he invented and who wears a unique, rustic costume that he designed himself. And there is no fake beard with Santa of the Woods. He’s as authentic as the character described in Clement Clarke Moore’s poem, “T’was the Night Before Christmas.” And with his hearty, jolly Santa laugh, he delights kids everywhere he goes. So, you better watch out. You better not cry. Santa of the Woods is coming nearby.
Booth #32
OLD-FASHIONED Christmas IN THE WOODS 7 CHRISTMAS PINWHEEL COOKIES Ingredients
• 3 cups all purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup unsalted butter softened-room temp.
• 1⁄2 cup light brown sugar
• 1⁄2 cup granulated sugar
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 1⁄2 teaspoon each red and green food coloring
• 1⁄2 cup Holiday sprinkles
Directions
1. In a mixing bowl combine flour, baking powder, and salt; set aside.
2. In a separate mixing bowl, cream the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix well.
3. Add the flour mixture to the butter mixture and stir until no streaks of flour remain.
4. Divide the dough into 3 equal portions, add red coloring to one, green to another, and leave the final portion white. Mix until uniformly colored.
5. Roll each color of dough on a lightly floured surface into a roughly 12×8 inch
(30×20 cm) rectangle. Layer the dough with the green, then white, then red.
6. Starting for the long end, tightly roll the dough until you have a log. Roll the log in the sprinkles and wrap with plastic wrap. The log will likely lengthen slightly as you roll it. Place into the fridge to chill for at least 3 hours.
7. Preheat the oven to 350°F (180°C) or 160°C if using a fan oven, and line three baking sheets with parchment paper, and set aside.
8. Slice the cookies into 1⁄4 inch slices, and place cut side down on the prepared baking
sheet. Bake for 8-10 minutes, or until slightly puffed and lightly golden.
9. Cool for 5 minutes before transferring to a wire rack to cool completely.
#134
#153
The Sweet Shoppe
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