December 16 (Moveable)


Gaudete Sunday

third Sunday of Advent 
(This is represented with the Rose Candle)

Bambinelli Sunday:  Baby Jesus Creche
Bring your baby Jesus to be blessed!

Gaudete Sunday

Gaudete means Rejoice!

Gaudete Sunday is the third Sunday of Advent in the Roman Catholic calendar of the church year. The term is derived from the Latin opening words of the introit antiphon, "Rejoice (Gaudete) in the Lord always." The theme of the day expresses the joy of anticipation at the approach of the Christmas celebration. This theme reflects a lightening of the tone of the traditional Advent observance. It was appropriate for the celebrant of the Mass to wear rose-colored vestments on this day instead of the deeper violet vestments that were typically used in Advent. This Sunday is also known as "Rose Sunday."

Bambinelli Sunday

The blessing of baby Jesus figurines is an event that takes place at the Vatican each year. Children observe this annual tradition by bringing the baby Jesus figure from their family nativity scene to St. Peter’s Square for a special papal blessing.

The tradition, called Bambinelli Sunday, was begun by Pope John Paul II to take place on the third Sunday of Advent, or Gaudete Sunday. Following the Sunday Angelus address, the Holy Father blesses all the statues and figurines of Baby Jesus held up by the children in the crowd under the Holy Father’s window, which the children then take back to homes to be placed under their Christmas trees, waiting for Christmas Eve when the Bambinelli can be placed in the manger to mark the birth of the Baby Jesus.

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Prayer:

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Visit:
 

Vatican

Pope Benedict’s words at the 2008 Bambinelli Sunday event:
 

The blessing of the “Bambinelli” [Baby Jesus figurines] as they are called in Rome, reminds us that the crib is a school of life where we can learn the secret of true joy. This does not consist in having many things but in feeling loved by the Lord, in giving oneself as a gift for others and in loving one another. Let us look at the crib. Our Lady and St Joseph do not seem to be a very fortunate family; their first child was born in the midst of great hardship; yet they are full of deep joy, because they love each other, they help each other and, especially, they are certain that God, who made himself present in the little Jesus, is at work in their story. And the shepherds? What did they have to rejoice about? That Newborn Infant was not to change their condition of poverty and marginalization. But faith helped them recognize the “babe wrapped in swaddling clothes and lying in a manger” as a “sign” of the fulfilment of God’s promises for all human beings, “with whom he is pleased” (Lk 2: 12, 14).

This, dear friends, is what true joy consists in: it is feeling that our personal and community existence has been visited and filled by a great mystery, the mystery of God’s love. In order to rejoice we do not need things alone, but love and truth: we need a close God who warms our hearts and responds to our deepest expectations. This God is manifested in Jesus, born of the Virgin Mary. Therefore that “Bambinello” which we place in a stable or a grotto is the centre of all things, the heart of the world. Let us pray that every person, like the Virgin Mary, may accept as the center of his or her life the God who made himself a Child, the source of true joy.

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Read the Story & Sing!!!

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Recipe

Stained Glass Window Sugar Cookies
 

Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3/4 cup (170g) unsalted butter, softened to room temperature

  • 3/4 cup (150g) granulated sugar

  • 1 large egg, at room temperature

  • 2 teaspoons pure vanilla extract

  • 15–20 unwrapped hard candies, such as Jolly Ranchers or Life Savers
     

Optional Topping before Baking  

  • 1 large egg white OR 2 Tablespoons (30ml) water

  • 1/3 cup (65g) coarse sugar or sprinkles

Directions:

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

  4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness or slightly thinner (anywhere between 1/8 – 1/4 inch is fine). Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly thick.

  5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

  6. As the cookie dough chills, begin crushing the candies. The best way to crush the hard candies is to separate them by color, place each color in plastic bags, and crush them with a rolling pin or meat mallet. Don’t crush the candies into a fine powder– crush them into fine pebble-sized bits. The crushed candies will pierce the bag no matter how careful you are. Some candy dust will escape, so just know that this step is messy. If you don’t want to use plastic, use a paper bag or paper plate. (A bag is preferred so candy doesn’t go flying everywhere.) Set crushed candy aside.

  7. Once cookie dough has chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using your large cookie cutter, cut the dough into shapes. Using your small cookie cutter, cut out the center shape. (You don’t need the center piece– re-roll it!) Re-roll all the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.

  8. Carefully arrange cookies on baking sheets 3 inches apart. If your cookies are intricately shaped, use two hands to transfer them to the lined baking sheet.

  9. Optional Topping: If using an egg white, beat it lightly with a fork or small whisk for 10 seconds. It’s easier to brush onto tops of cookies if it’s beaten first. Brush tops of shaped cookies with egg white or water. Sprinkle coarse sugar/sprinkles on top.

  10. Fill Cookie Centers: Fill the cut-out centers about 3/4 full with crushed candies. The candy pieces melt and expand, so you don’t need to over-fill. I use and recommend 1 color per cookie, but feel free to mix for a spotty multicolor look. The candies are sticky, so wipe off your fingers as needed.

  11. Bake for 12-13 minutes or until candies have melted and the cookies are lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet until the melted candy center sets, about 15 minutes. Once melted candy center has set, transfer to a wire rack to cool completely.

  12. Cover and store cookies at room temperature for up to 1 week. For longer storage, cover and refrigerate for up to 10 days.


Notes

  1. Freezing Instructions: Sugar cookies freeze well up to 3 months. After candy center cools and sets, layer the cookies between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill rolled out dough in the refrigerator for 45 minutes – 1 hour before cutting into shapes and baking.

  2. Optional Topping: In the pictured cookies, I used an egg white and white sparkling sugar sprinkles, something you can usually find in the baking aisle at the grocery store. (I like Wilton brand.) The egg white created a lovely golden sheen. If you use water, the cookies may look a little pale in comparison.

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