Prep Time: 25 minutes
- 2 quarts apple cider
- 2 cups pineapple juice
- 1 1⁄2 cups orange juice
- 3⁄4 cup lemon juice
- 1 cup sugar
- 2 cinnamon sticks
- 1 teaspoon whole cloves
Directions: Combine in stove top pot. Bring to a boil. Serve. Enjoy hot in your favorite Christmas mugs.
This song was my inspiration while writing The Christmas Baby. I hope you will take this opportunity to worship with me through the thought-provoking words of this song.
It is my prayer that as you prepare for this Christmas season of His advent that you will make your heart His Bethlehem. And that His love will truly be born in you.
Also called Mexican wedding cookies—this is the Christmas cookie Anna brought to her “surprise” baby shower—
Preheat the oven to 350 degrees.
1. Place the pecans in single layer on cookie sheet. Put pecans in the oven for 8 to 10 minutes or until lightly toasted. Remove from the oven and reduce the oven temperature to 325 degrees.
2. Allow pecans to cool to room temperature. Process pecans in a food processor until the pecans are finely ground. In a large bowl, add the flour, salt and cinnamon. Stir in pecans and combine.
3. With a mixer cream the butter and 1 cup of sugar. Add the vanilla and the flour mixture and mix until well blended.
4. Roll 1 tablespoon of dough into small ball for each cookie. Place the balls on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown. When the cookies cool completely, roll in the powdered sugar.
The cookies Evy brought to the Christmas cookie swap—