Christmas Baking II

After a quick trip to the grocery store, first up today was the English Toffee. I still don’t have it right, though. When I was only heating it to “hard ball” stage (265 F), it was chewy. I saw a few recipes on the web that said to heat it to “hard crack” (300 F), but now it’s grainy. It tastes fine, but I can feel the grains of the brown sugar. Sigh. Maybe next year.

Finally, I got around to decorating the Sugar Cookies.
This was just a cool picture:

And here’s the finished tin of cookies: