Thursday, Apr 25, 2019

Christmas Cookies

Whether you’re planning a cookie swap or want to leave a delicious variety of samplings for Santa on Christmas Eve, try these scrumptious cookie recipes.

 

Sugar Cookies

Ingredients

•           1/2 cup unsalted butter

•           1/2 cup sugar

•           1 large egg yolk

•           1 teaspoon vanilla extract

•           1 1/2 cups flour

•           1/8 teaspoon salt

Cooking Instructions

1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.

2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally.

3. Between two sheets of waxed paper or plastic wrap with a rolling pin roll the dough to 1⁄4-inch thickness. Cut out shapes. Reroll and use scraps until all dough is used.

4. Bake 15 to 20 minutes, depending on the size of the cookies, or until lightly browned.

5. Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely. Decorate as desired.

Make-Ahead

These cookies can be made through step 3, wrapped well, and refriger atedupto1week,orfrozenupto6 months.

Tips & Tricks

These cookies are also the perfect consistency for making spritz cookies.

Preparation Time:

25 minutes, not including decorating time

Servings:

About 2 dozen cookies, depending on the size of the cookie cutters

Baking Time: 15-20 minutes, depending on the size of the cookies

Source: kaboose.com

Linzer Cookies

Ingredients

•           1⁄2 cup almonds

•           1⁄2 cup unsalted butter

•           1⁄2 cup brown sugar

•           1 egg yolk

•           1 teaspoon vanilla extract

•           1⁄4 teaspoon almond extract

•           11⁄2 cups all-purpose flour

•           1 teaspoon ground cinnamon

•           teaspoon salt

•           1-12 ounce jar seedless raspberry jam

•           Confectioner’s sugar

Cooking Instructions

1. Heat oven to 350 degrees F. Toast almonds on jelly roll pan 10 minutes, or until fragrant and golden color. Remove from oven and cool.

2. In large bowl beat butter with an electric mixer on medium until smooth. Add brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla and almond extracts, beat until combined.

3. Add flour, toasted almonds, cinnamon, and salt. Beat until combined, scraping down side of bowl occasionally.

4.          Reserve 1⁄2 cup of the dough. With the larger amount of dough, line the bottom and 1⁄4-inch up the sides of an 8-inch square baking pan. Spread the jam over the dough.

5. Form the lattice. (Reading though this will make it seem harder than it really is to do. The dough is very malleable and you can roll pieces into 1⁄4-inch wide strings and make a lattice design. If one string is too long, just break it off. If it’s too short, just add to it. The dividing line will fade during baking and will be further hidden by the confectioner’s sugar sprinkled on after baking) Divide the remaining dough into 12 pieces, roughly: four should be 2 tablespoons each, four should be 1 ta- blespoon plus 1 teaspoon each, four should be two teaspoons each. Roll each piece to a string about 1⁄4-inch thick. Place half of them on a diago- nal going one way. The strings should be place about 11⁄2-inches away from one another. Place the other half on a diagonal going the other way to form a lattice design.

6. Bake 60 minutes, or until dough is lightly browned. Remove to a cooling rack and sprinkle with confectioner’s sugar.

Preparation Time: 45 minutes

Servings: 16 bars

Baking Time: 60 minutes

Source: kaboose.com

 

 

Triple Ginger Cookies

Ingredients Cookies:

•           1⁄2 cup unsalted butter

•           1⁄2 cup brown sugar

•           1 tablespoon freshly grated ginger

•           1 egg yolk

•           1 teaspoon vanilla extract

•           11⁄2 cups all-purpose flour

•           teaspoon salt

•           1⁄2 cup crystallized ginger, divided

Glaze:

•           2 cups powdered sugar

•           2-4 tablespoons milk

•           2 teaspoons ground ginger

Cooking Instructions

1. Heat oven to 350 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add brown sugar. Beat until combined. Add grated ginger. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk and vanilla until combined.

2. Add flour and salt. Beat until combined, scraping down side of bowl occasionally. Add 1⁄4 cup crystallized ginger. Beat until combined.

3. Divide dough in half. Form half into a disc. Between plastic wrap or waxed paper with a rolling pin roll half the dough to a 9-inch-by-1⁄4-inch circle. Transfer circle to cookie sheet. Cut into 8 pie-shaped triangles. Repeat with second piece of dough.

4. Bake 18-20 minutes, or until edges are brown and the rest of the cookie is a lighter brown. Cool 5 minutes and recut along original lines. Cool completely on cooling rack.

5. For Glaze: In a small bowl mix powdered sugar, milk, and ground ginger to combine. Pour over cookies and spread evenly. Decorate each cookie with remaining 1⁄4 cup crystallized ginger. Let cool completely.

Substitution(s)

•           Dark brown sugar can be substituted for brown sugar

•           1 teaspoon ground ginger can be substituted for the freshly grated ginger

•           For the glaze, water can be substituted for the milk

Make-Ahead

The cookies can be made though step 3, wrapped well, and refrigerated for up to 1 week or frozen up to 6 months.

Tips & Tricks

If you like very crisp cookies, roll the dough thinner.

Preparation Time: 30 minutes

Servings: 16 cookies

Baking Time: 18-20 minutes

 

Source: kaboose.com

 

 

Peanut Butter Cookies

Ingredients

•           1⁄2 cup unsalted butter, at room temperature

•           cup peanut butter

•           1⁄2 cup brown sugar

•           1 egg yolk

•           1 teaspoon vanilla extract

•           11⁄2 cups flour

•           1⁄2 teaspoon baking powder

•           1⁄4 teaspoon salt

•           1⁄2 cup sugar

•           24 Hershey’s® Kisses

Cooking Instructions

1. Heat oven to 375 degrees F. In large bowl beat butter with an electric mixer on medium until smooth. Add peanut butter. Beat until combined. Add brown sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla. Beat until combined.

2. Add flour, baking powder, and salt. Beat until combined.

3. Using 1 level tablespoon dough for each cookie, form each into a ball. Toss in sugar to coat. Transfer to cookie sheet and flatten slightly. Continue with remaining dough. Make an indent in the center of each cookie with the base of a kiss.

4. Bake 13 minutes, or until lightly browned. 5. Remove from oven and place a kiss on each one. Cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely.

Substitution(s)

Dark brown sugar can be used in place of light brown sugar.

Make-Ahead

Cookies can be made through step 2 and stored in the refrigerator up to one week or in the freezer up to 6 months.

Tips & Tricks

For a more festive look, use sanding sugar (the large sugar crystals) to coat each cookie instead of granulated sugar.

Preparation Time: 30 minutes

Servings: About 18 cookies

Baking Time: 13 minutes per batch

Source: kaboose.com

 

 

Peppermint Cookies

Ingredients

•           1⁄2 cup unsalted butter

•           1⁄2 cup sugar

•           1 egg yolk

•           1 teaspoon vanilla extract

•           1⁄2 teaspoon peppermint extract

•           11⁄2 cups all-purpose flour

•           teaspoon salt

•           10 starlight peppermint candies, crushed

Cooking Instructions

1. In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk, vanilla and peppermint extracts until combined.

2. Add flour and salt. Beat until combined, scraping down side of bowl oc- casionally.

3. Roll dough into log 12-inches long. Roll over crushed mints to cover log. Freeze at least 2 hours.

4. Heat oven to 350 degrees F. Cover cookie sheets with aluminum foil or release foil. Slice cookies 1⁄4-inch thick. Place on cookie sheets 11⁄2 inches apart. Bake 10-12 minutes, or until edges are light golden in color. Let cool on cookie sheet 5 minutes then remove to cooling rack to cool completely.

Substitution(s)

To make these into a log of sugar cookies, omit the peppermint ex- tract.

Make-Ahead

The cookies can be made through step 3, wrapped well, and either re- frigerated for up to a week, or frozen up to 6 months.

Tips & Tricks

If you like your cookies crisper, just slice them thinner and bake them 25 degrees lower for a little less time.

Preparation Time: 30 minutes

Servings: About 4 dozen cookies

Chilling Time: 2 hours minimum

Baking Time: 10-12 minutes

 

Source: Kaboose.com

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