Leading up to this January 2nd holiday, the house is cleaned, the ashes swept and all debts are settled before the "ringing of the bells" of midnight on December 31. Not a bad goal for those of us who tend to run up our debts in the flurry of buying and indulging from Black Friday through January 1.
Furthermore, tradition holds that the "first foot" to cross the doorstep, should it be male and dark will bring good luck. A throwback to the viking days when a blonde visitor meant trouble!
Contrarily speaking, a blonde visitor brought no trouble when he stepped across our daughter's threshold last August 2015. Our new son-in-love hails from Scottish heritage and we are blessed to call him family. Kayla's favorite cookie at Christmastide is scottish shortbread. She receives at least one package of the famous Scotty dog brand, but I ususally try to make her a homemade batch as well and stamp each cookie with the "snowflake" imprint from bottom of a cutglass mug. Unable to last year, I instead sent her own glass in order to make her own. This year, I get to make them alongside her once again.
Shortbread
2 cups butter, softened
1 cup brown sugar, packed
4-4 1/2 cups flour sifted
- In a large bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour and mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough.
- Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Or cut with favorite cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Yield: about 4 dozen