When you have three little girls, the holidays are just a little different.
There’s a little more glitter, there’s a little more sparkle. There’s a few more fairies and princesses on your Christmas tree. There’s more taffeta and tulle and lace and satin. And the Nutcracker? Well, not only is it iconic, but little girls like Mouse Kings and noble nutcrackers and fairies and princesses.
Maybe not all little girls do, but mine? Mine do.
While I don’t frequently give such a large nod to the feminine in my decorating (Big Daddy lives here too) I couldn’t resist this sweet snowflake, sugarplum fairies.
AND, remember how I talked about decorating on the cheap? All these little beauties take is paper.
I had white card stock on hand, so we used card stock for the bodies, which I think is the best direction to take with them.
I used plain, letter sized printer paper for the snow flakes and I cut them into a (mostly) circle shape before we turned them into the snowflakes. There are loads and loads of templates on line to allow you to make spectacular snowflakes, but we opted to use our own creativity.
While this is a nice craft to do with little ones, moms or big kids will probably need to cut out the ballerina as she’s a little delicate. But, cutting out the snowflakes is the fun part anyhow.
The ballerina templates are available at this blog, which is in Russian. To print the ballerinas, simply click on the outline. I opted to print mine as 5×7 size which gives a nice sized but not TOO big ballerina. To make the snowflake skirts, I used letter sized paper, cut in half and then cut out a circle shape.
But, these little fairies aren’t complete without talking about my favorite cookie of Christmas, the snowflake (or the Russian Tea cake OR the Mexican Wedding Cake). My Mom made these cookies every year and when I moved out and started a family of my own, I made them too. They’re one of Big Daddy’s favorite Christmas cookies.
I’ve blogged about these cookies before and, again, I caution you that these are dry cookies. They crumble. They do. If you want a most, chewy cookies, Snowballs are not for you. But the delicate flavor matched the the powdery sugar is just perfect. While I know very well that these cookies are NOT sugarplums, when I think of sugarplums these little cookies are what I imagine. Small and sweet and delicate.
Snowballs (Or Russian Tea Cakes OR Mexican Wedding Cakes)
makes 36 cookies, but I’m betting you’ll want to double it
- 2 cups of flour
- 1 cup of finely chopped walnuts (very fine. Itsy bitsy pieces)
- 1/4 cup of sugar
- 1 cup softened butter
- 1 tsp vanilla
- powdered sugar for rolling the cookies after baking
Preheat your oven to 350 degrees. Cream butter and sugar. Add vanilla. Mix in flour until well incorporated. Mix nuts until just stirred in to taste (maybe you like a super nutty cookie or maybe you just like a few. Your choice)
Roll your cookies into small balls. These cookies do NOT rise. They should be bite sized. Two bites at most. Smaller than a ping pong ball. Place on an ungreased cookie sheet and bake 18-25 minutes or until lightly brown.
Roll once in powdered sugar when the cookies are still warm and then roll again after they’ve cooled.
As an aside, this cookie dough freezes great. If you like these, I’d suggest making up a batch now, rolling them into balls and sticking them into the freezer. In a few weeks, you can thaw the cookie balls, bake them and have Christmas cookies with a little less time and effort as the season gets more busy.