It’s that time of year again, Christmas cookie time! I like to break it up into a few days, so I don’t get overwhelmed.  Today I made the doughs and will put them in the freezer until I am ready to shape and bake sometime next week.  I made a basic vanilla sugar cookie dough to be rolled and cut with cookie cutters, a gingerbread dough for a Christmas favorite, a lemon sugar dough for spritz cookies that will get a lemon icing and finally a cocoa dough to be sliced into discs and dipped half in dark chocolate half in white and topped with crushed candy cane.

A delectable variety for my cookie gift giving!

I used the basic sugar cookie recipe found in this months Martha Stewart Living magazine.

Serves 6-8

Ingredients

• 3 Tablespoon white balsamic vinegar
• ½ teaspoon lemon juice
• ¾ teaspoon agave syrup or sugar
• 1 smashed garlic clove
• 3 Tablespoons olive oil
• pinch of salt and pepper
• 2 pounds grape tomatoes
• 2 cups or 1 pint blueberries
• 16 oz Ciliegine mozzarella (small balls or dice up larger balls)
• 2 Tablespoons basil, roughly chopped

Directions

1. In a small bowl whisk together balsamic vinegar, lemon juice, agave syrup, garlic, olive oil and salt and pepper. Set aside for about 20-30 minutes so the garlic infuses.
2. Place the tomatoes, blueberry, mozzarella and basil in a large bowl.
3. Pour the dressing over the tomatoes and toss together (be sure to remove the garlic clove).

This blueberry compote is so versatile. Top your pancakes, toast, oatmeal, ice cream or make a delicious caramelized onion and goat cheese bruschetta appetizer with this blueberry compote.
Makes about 3 1/2 -4 cups

Ingredients

• 4 1/2 cups blueberries
• 4 cups strawberries, sliced
• 1/2 cup sugar
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

Directions

1. Combine all of the ingredients into a medium sauce pot. Turn heat on medium and bring to a simmer, reduce heat to medium/low and let reduce for 45 minutes, stirring occasionally.
2. Remove from heat and cool. Use right away or place in jars for later use.
3. Keeps in the refrigerator for about 1 week and in the freezer for up to 6 months.

This desert is a delicious lemon pie with fresh blueberries and a dab of whip cream.

Ingredients

• 1 package or 9 gram crackers
• 1/3 cup sugar
• 5 tablespoons butter, melted
• 2/3 cup fresh squeezed lemon juice
• 3 extra large egg yolks
• 2 teaspoons of lemon zest
• 1 14 oz. can of sweetened condensed milk
• 3/4 cup blueberries

Directions

1. Preheat your oven to 350°.
2. Grease an 8 inch tart pan or pie plate.
3. In a food processor blend gram crackers and sugar until fine crumbs form.
4. Pour in melted butter and blend together in short pulses.
5. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact.
6. Bake for 10 minutes. Remove from the oven and set aside.
7. Turn your oven up to 400°.
8. With a hand mixer or counter top mixer fitted with a whisk attachment, whisk together egg yolks on high for 2 minutes.
9. On medium speed whisk in the sweetened condensed milk until fully mixed.
10. Add the lemon zest and juice and blend for 30 seconds.
11. Pour the filling into your crust.
12. Evenly drop blueberries over the top of the filling. Place in the oven and bake at 400° for 7 minutes. Turn heat down to 325° and bake for 15 minutes.
13. Remove from the oven and let cool for about 20 minutes. Keep in the fridge until you are ready to serve, no longer than 12 hours.
14. Serve with a dollop of whipped cream.