NYE Party Tips

Make your NYE celebration unforgettable with four easy party ideas.

Another year over

And a new one just begun

John Lennon/Yoko Ono

The lyric above from the song, “Happy Xmas/War is Over,” is something I’m pondering this week. It’s funny how 365 days seem to rush past in the final quarter of my life. Those of you of “a certain age” may feel the same.

Although I don’t make resolutions, I try to name a couple of intentions for a new year. What about you? If you make and keep resolutions, respect! And there's a variety of ways to honor the old year and celebrate the new, from staying home and binging a favorite show, to a night on the town, and everything in between (which is where I generally land).

If you’re planning to celebrate when the clock strikes midnight and the year turns over, here are a few ideas from the folks at eLiving.com to make your at-home evening special.

Give the party a theme

Choosing a theme for your party can add a fun twist to the celebration. Whether the theme is a “Roaring 20s,” favorite decade, or a cozy pajama party, find ways to incorporate it into your food, decorations, or music. For example, if you’re doing a pajama party, think of games you can play (charades using New Year’s Eve prompts or a quiz about events from the past year) and set up a hot cocoa bar. For adults, offer to add a shot of Rumchata in their hot chocolate. What were your favorite snacks for a slumber party? Mine were the mini rye bread pizzas my mom made.

Food and drink

The menu of food and drink options should be varied and staggered throughout the evening. Mini sliders, gourmet popcorn and charcuterie boards are crowd-pleasers. Start with a couple savory snacks for the first hour, bring another to the table after that, and end the party with one or two desserts. It’s acceptable to provide a few appetizers and allow guests to bring something to the party, too.

For drinks, create a signature cocktail. If you're celebrating with an elegant dinner at home, consider the classic French 75, which has been around since 1915! It's just 1 ounce gin, 1/2 ounce fresh lemon juice, 2 ounces cold champagne (or sparkling wine of your choice) and 1/2 ounce simple syrup. Serve in a beautiful coupe or flute and garnish with a lemon twist. Want a family-friendly beverage? Cranberry Pineapple Punch is a festive choice for those who prefer non-alcoholic options. 

Ice breaker ideas

Unless your gathering consists of good friends and family, it’s likely there could be a few people at your party who may not know everyone. Sometimes an ice breaker is in order. Consider setting up a resolution/intention writing station where guests can share their goals for the upcoming year. It’s a good way to get a conversation started.

Another interactive addition to your party is a countdown clock. Call up an online countdown timer on your phone and share your screen to your television. Keep it up throughout your party as another conversation starter.

When the clock strikes midnight

Remember the scene in When Harry Met Sally; the one when Meg Ryan can’t bear being the single woman dreading the obligatory New Year’s kiss? Raise your hand if you’re Team Sally (I’m raising my hand right now). Well, we’re not alone in this, friends.

According to an article in the Seattle Times, the kissing tradition at midnight on New Year’s Eve, which may go back as far as Roman Saturnalia festivals, is falling out of favor. A survey in 2022 noted less than half of Americans planned a new year’s kiss at midnight. Especially among millennials and Gen Z-ers, this tradition is uncomfortable and — let’s be honest — a little old-fashioned. From slurping noodles to solo dancing in jammies, today there are new ways to ring in the new year.

For your party, consider a simple toast at midnight. Express your gratitude for the evening's gathering and give guests a chance to say one thing they’re looking forward to in 2025. Or, if you don’t mind the mess, pass out confetti poppers for a midnight celebration.

This year had its challenges, and 2025 is a big question mark. No matter how you choose to welcome the new year, may it bring health, happiness, and love into your life. Happy 2025!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Lemon Raspberry Thumbprint Cookies

An unexpected bright lemon flavor is a bright surprise to this traditional holiday cookie.

Lemon Raspberry Thumbprint Cookies

Our final cookie this month, Lemon Raspberry Thumbprints, is pretty for the holidays, but they also can be enjoyed for spring or summer celebrations (such as Easter dinner, bridal or baby showers, Mother’s Day). The recipe from Tastefully Simple® caught my eye because growing up, Mom and Grandma baked traditional thumbprint cookies, as well as something they called a Lemon Snowball, which was a rich, buttery cookie that included lemon extract in the dough and in the glaze.

I guess it’s no surprise we had thumbprint cookies every year because Mom’s dad came from Hungary. Thumbprints are believed to be a culinary creation with roots in 19th-century Eastern Europe. The cookie dough is rolled into a ball, an indentation is made with your thumb, and that divot is filled with a spot of jam, almond paste, Nutella or even lemon curd.

I’m featuring this recipe because the cookie starts with Tastefully Simple’s Sunny Lemon Pound Cake mix, so we’re saving some steps without sacrificing any flavor. Of course, you can make these thumbprint cookies with another boxed lemon cake mix (or any flavor for that matter); search “thumbprint cookies with cake mix” on the internet and you’ll find a variety of recipes. But I liked using the Sunny Lemon Pound Cake mix because the packet for glaze is included with it. I made Lemon Raspberry Thumbprints for a St. Louis Culinary Society event, and they were a hit! These culinary professionals were surprised to know a box mix was used!

To make Lemon Raspberry Thumbprint Cookies, which yields about 24 cookies, you’ll need these ingredients:

• 1 package TS Sunny Lemon Pound Cake & Icing Mix

• 10 Tablespoons butter (1/2 cup softened + 2 Tablespoons melted), divided

• 2 large eggs

• ½ cup raspberry preserves

• 1 Tablespoon water

• ¼ cup sliced almonds

Follow these directions to make Lemon Raspberry Thumbprint Cookies

Preheat oven to 350 degrees F. In a large bowl, combine cake mix, ½ cup softened butter and eggs. Stir by hand until dough comes together. Roll dough into 1 ½-inch balls.

Place 2 inches apart on a parchment-lined baking sheet. Bake 10 minutes.

Remove sheet pan from oven. Using the back of a teaspoon, make a rounded indentation in the top of each cookie. Fill with ½ teaspoon of preserves. Continue baking another 6 to 8 minutes or until lightly browned. Cool cookies on sheet for 1 minute before transferring to the wire rack. Cool cookies completely.

In a small bowl, stir together the icing mix, 2 Tablespoons melted butter and 1 Tablespoon water. Whisk until smooth and drizzle over cookies. Top with sliced almonds.

Cookie tips

Lemon Raspberry Thumbprint cookies keep well in an air-tight container, but I noticed a pink color from preserves bled into the white glaze icing after a few days. So, I’d recommend storing the cookies before you add the glaze. If you want to glaze a portion of the cookie yield to serve the next day or two, reserve the mixed icing and store it in a small air-tight container in the refrigerator. When ready to use, microwave the glaze for a few seconds until the consistency has softened enough to drizzle on your cookies.

Did you know . . .

Thumbprint cookies are also known by many other names, including: 

• Hallongrotta: The Swedish name for thumbprint cookies, which translates to "raspberry cave"

• Jam drops: The name for similar cookies sold in Australia

• Polish tea cakes: Another name for thumbprint cookies

• Other names include bird’s nest cookies or butterballs

  
  

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Cherry and Pistachio Cookies

This buttery, simple cookie starts with a pound cake mix and includes tart dried cherries and delectable pistachios.

Cherry and Pistachio Cookies

Cookie lovers fall into two camps: dunkers and non-dunkers. My family comes from a long line of dunkers because we also love coffee, and cookies and coffee are a marriage made in heaven. So, this year, instead of the usual cutout cookies, I was intrigued to try this recipe from Tastefully Simple® for Cherry and Pistachio Cookies.

Because this recipe starts with the TS Absolutely Almond pound cake mix, the prep takes just a few minutes. You’ll have these delightful buttery cookies next to your coffee mug in no time. Let’s get baking.

To make Cherry and Pistachio Cookies, which yields 24 cookies, you’ll need these ingredients:

1 package Absolutely Almond pound cake mix

½ cup chopped dried cherries

½ cup chopped shelled pistachios

½ cup softened butter

2 large eggs, beaten

Because I didn’t have the TS pound cake mix, I subbed with Betty Crocker pound cake mix and added 1 teaspoon of almond extract. The flavor turned out comparable to the TS mix, but the cookies spread a little more than I anticipated; we’ll look at that in a minute.

You also could swap dried cranberries for the cherries without a problem.

Follow these directions to make Cherry and Pistachio Cookies

Combine all ingredients in a large bowl and mix until a dough is formed. I’d recommend mixing this by hand using a wooden or heavy plastic spoon.

Divide dough in half. Place each half on a sheet of parchment or wax paper. Form into an 8-inch log and roll up in paper to refrigerate at least 2 hours.

Preheat oven to 350 degrees F. Using a sharp knife, slice each log into 12 slices and place 2-inches apart on a large, greased baking sheet. (You also could line the sheet with parchment paper.)

Bake 12 to 14 minutes or until lightly browned on edges. Let cookies cool on the pan for 2 minutes before transferring to a rack. Cool completely. Store in an airtight container or freeze in a zip-top bag.

Cookie baking tips

As I mentioned, the cookies seemed to spread more than those in the original recipe photo. It may have been due to the difference in cake mixes. I also mixed the cookies using my Kitchenaid®, and if flour is overworked, gluten develops too much, which could cause dough to become too elastic and spread when baked.

Shirley O. Corriher, author of Kitchenwise: Essential Food Science for Home Cooks, in her chapter about cookies noted that cookies made with butter can spread when there’s too high a ratio of fat to flour. Using a little shortening — of course, you cut back on the butter in recipe — can help prevent cookies from spreading.

So, next time, I’ll mix in the ingredients by hand. And I wouldn’t recommend plastic wrap for the dough as it sits in the refrigerator.

I noticed the dough seemed to stick to the plastic wrap after refrigerating. A way to fix might have been to chill for another hour or to mix in additional flour until the dough was less “wet.” Next time, I’ll also try wax paper or parchment to wrap the dough.

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The joy of a simple cookie

These Cherry and Pistachio Cookies are so comforting to me; I can’t help but think of my Dad in his chair with a mug of coffee and a plate of three or four cutout cookies on the side table in our living room. Strong memories are often tied to holiday foods, which is why I think this year I’ve been so into baking. Each time I get out the baking sheets and a few pantry items, it’s a way to connect with Mom, Dad, and Grandma Dorothy.

I hope you’ll create some lasting memories in the kitchen this year with your family. Happy holidays!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.