I have a secret to share with you. I still write letters to Santa Claus… every Christmas.
It’s almost more like a confession. Usually in these instances I would ask you to suspend judgment, but its okay today, you can judge me. I’m a 28 year old working professional with a college degree, and every Christmas Eve I sit down and write a letter to Santa Claus.
I have a second secret to share with you. Santa Claus writes me back… every Christmas. At our house, Santa is always very clever writing letters backward and in the wrong direction—he’s tricky like that.
Aside from creating a fairly persuasive argument for the fact that I’m completely crazy (which is exactly what my boyfriend thought when I shared this tradition with him on one of our first dates), I wanted to post these letters to show that you can never take yourself too seriously—no matter how old you are. Whether you’re 28 like me, or a wide-eyed 4 year-old sitting in Santa’s lap—why not have a little fun during the holiday season? What would you write to Santa in your letter for 2012? Now as to Santa responding to your letter, I can’t help you with that one…
One of the biggest choices on Christmas Eve can be selecting the best cookies to leave out for Santa. These cookies are packed with everything you (and Santa) could hope to enjoy in a cookie. Chocolate... more chocolate... peppermint... pecans.... seriously, they are completely delectable. Enjoy giving these guys a shot for Santa's cookie plate!
1 cup unsalted butter
2 tablespoons instant coffee granules
2 cups plus two tablespoons all-purpose flour
¾ cup baking cocoa
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar, firmly packed
½ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 package (10 ounces) Peppermint Crunch Baking Chips
1-4 ounce bar of semi-sweet chocolate, chunked
1 cup coarsely chopped pecans
Place a rack in the middle of the oven and preheat to 350 degrees F.
In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.
Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat in the flour mixture ⅓ at a time, beating at low speed just until blended. Stir in peppermint crunch baking chips, chocolate chunks and nuts.
Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.
Heather’s Helpful Hints
Butter should never be melted on high heat. High heat causes the milk solids to separate out and can burn the butter. Watch butter carefully when melting and remove it from the heat when it’s about three-quarters melted, then stir until it’s completely melted.