When it comes to baking, order is the rule. I lay out all my ingredients before I begin, and I put each one away once it’s been used. Here is a list of everything you’ll need to make most Solstice cookies*. Some of the more unusual ones – like peppermint twists – have not been accounted for. This checklist is for my use, for later.
Fatty Buttery Goodness*:
22 sticks margarine
Red sugar crystals
Green sugar crystals
Dry Powdery Things:
4 oz Brandy
1 tbl Cognac
¼ cup Jack Daniels
4 egg yolk
6 hard boiled eggs
2 cups (8oz) ground raw almonds
1/2lb whole pecans or hazelnuts
2 cup ground walnuts
4 oz unsweetened milk chocolate
4oz german sweet chocolate
Melting Moment button (candied ginger/M&M/Spearmint leaf, etc)
12oz chocolate chips
Nut Grinder (or Chef Knife)
2 mixing bowls (one to work, one to fridge)
Well-loved wooden spoon
Cast iron frying pan
10+ large containers (storage)
Small/medium containers (mailing gifts)
Small/medium shipping boxes
1 Large freezing container (for Summer Solstice)
Baking time varies from 1 month to two weeks, depending on your stamina, work space, and schedule.
1. These were originally my great-great-aunt’s cookies, but have since become Solstice cookies.
2. You can of course make substitutions; whiskey for bourbon, butter for margarine, walnuts for pecans, etc.
3. I prefer to buy the little 50ml bottles of alcohol for baking since they just sit in the cabinet otherwise.