Tag Archives: christmas

December 13, 2012 · 7:17 am

Fourth Annual Twelve Days of Christmas Cookies Recap

A Recap of our Fourth Annual Twelve Days of Christmas Cookies

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Happy Baking!
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Ginger Dulce de Leche Cookies1_thumb

DAY 1: Dulce de Leche Ginger Cookies

 

German Chocolate Cake Cookies1

DAY 2: German Chocolate Cake Cookies

 

Pumpkin Cookies1

DAY 3: Pumpkin Chocolate Chunk Cookies

 

PB Snowflake Cookies

DAY 4: Peanut Butter Snowflake Cookies

 

Snickerdoodle Bars1

DAY 5: Snickerdoodle Bars

 

Almond Joy Cookies2_thumb

DAY 6: Almond Joy Cookies

 

Butterscotch Cinnamon Chip Cookies2

DAY 7: Butterscotch Cinnamon Chip Cookies

 

21112 029

DAY 8: Hot Cocoa Cookies

 

Buttermilk Cookies2

DAY 9: Chocolate Buttermilk Cookies with Peanut Butter Chips

 

Oatmeal Apple Cookies 1

DAY 10: Oatmeal Apple Cookies

 

Chocolate Orange Cookies 3

DAY 11: Chocolate Dipped Orange Shortbread Cookies

 

White Chocolate Cherry Pistachio 1

DAY 12: White Chocolate Cherry Pistachio Cookies

 

Our family’s wishes to yours for a healthy and happy
Christ-centered Christmas season!

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Want more cookie ideas? Try these:

First Annual Twelve Days of Christmas Cookies (2009)

Second Annual Twelve Days of Christmas Cookies (2010)

Third Annual Twelve Days of Christmas Cookies (2011)

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December 12, 2012 · 2:24 pm

Twelve Days of Christmas Cookies: White Chocolate Cherry Pistachio Cookies

White Chocolate Cherry Pistachio 1

DAY 12: White Chocolate Cherry Pistachio Cookies

A Christmas cookie with a sophisticated taste. Dried cherries, chopped pistachios and drizzled with melted white chocolate. Save these for the grown-up table.

RECIPE:

White Chocolate Cherry Pistachio 1

White Chocolate Cherry Pistachio Cookies
—————-(adapted from Haute Apple Pie)

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
3 ¼ C flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt (increase to 1 tsp if pistachios are unsalted)
¾ cup shelled pistachios, coarsely chopped
¾ cup dried cherries (or cranberries)
½ cup white chocolate chips
1 cup white chocolate chips + 1 tsp shortening for drizzling

Preheat oven to 350°F.

In a mixer bowl, beat butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla and almond extracts.

Combine flour, baking soda, baking powder and salt. Add to mixing bowl and beat just until combined. Mix in cherries (snip cherries in half with scissors if they are large), pistachios and ½ cup white chocolate chips.

Use a cookie scoop to scoop dough onto cookie sheets. Bake for 10-12 minutes.

Place remaining 1 cup white chocolate chips and shortening in a Ziploc bag. Microwave for about 45 seconds. Knead bag with hands to melt chips. Use a toothpick to poke a hole in one corner of the bag. Drizzle chocolate over cooled cookies.

Makes about 4 dozen

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December 11, 2012 · 1:58 pm

Twelve Days of Christmas Cookies: Chocolate Dipped Orange Shortbread Cookies

Chocolate Orange Cookies 3_thumb

DAY 11: Chocolate Dipped Orange Shortbread Cookies

These are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate.

The dough is shaped into a log, refrigerated until firm and then sliced into rounds to bake. And dipping only half the cookie keeps the fingers much cleaner than trying to dip the whole cookie!

Chocolate Orange Cookies 4_thumb

RECIPE:

Chocolate Orange Cookies 3

Chocolate Dipped Orange Shortbread Cookies
————————–(adapted from Smells Like Home)

1 cup butter
½ cup sugar
1 egg
1 tsp pure vanilla extract
½ tsp pure orange extract
1 tsp fresh orange zest
2 1/3 cups flour
4 oz bittersweet chocolate
4 oz semi-sweet chocolate
1 tsp coconut oil or shortening

Use a mixer to cream butter and sugar  until light and fluffy. Beat in egg, vanilla and orange extracts and orange zest. Gradually blend in flour.

Roll the dough into a log about 2 inches in diameter. Wrap dough log in clear plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and slice dough with a sharp knife into 1/4″ slices, reshaping dough into circles, as necessary. Place cookies onto ungreased baking sheets.

Bake for 8-10 minutes. Remove immediately to wire rack to cool.

While cookies cool, heat chocolate and coconut oil (or shortening) in a double boiler. Dip half of each cooled cookie in the melted chocolate and place on parchment paper to cool.

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December 10, 2012 · 7:02 am

Twelve Days of Christmas Cookies: Oatmeal Apple Cookies

Oatmeal Apple Cookies 1

DAY 10: Oatmeal Apple Cookies

This spiced oatmeal cookie dough has finely chopped apples added. And delicious apple-pie spices. The apples keep the cookies soft and moist. They are almost like a cross between an oatmeal cookie and an apple cinnamon muffin. I like to store extra cookies in the freezer, as the tops become slightly sticky when left at room temperature, similar to the texture of muffins when stored at room temperature.

Raw apples in the dough can cause a few difficulties when baking. The longer the dough sits, the more the apples leach moisture into the rest of the dough. If you bake the dough immediately after mixing, you may need to flatten the dough slightly before baking. But if you bake the cookies one baking sheet at a time, by the time you get to the last batch, the dough is very soft and the cookies will spread much more while baking. The best advice I can give is to scoop the dough onto multiple cookie sheets and bake several pans at a time. This is when I really wish I had double-ovens. If your dough does become too soft, just stir in an extra tablespoon of flour or two, and they should bake fine.

RECIPE:

Oatmeal Apple Cookies 1

Oatmeal Apple Cookies

1 ½ cups all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground allspice
½ cup butter, softened
1 cup brown sugar
½ cup sugar
1 large egg
1 tsp vanilla extract
1 ½ cups rolled oats
1 ¼ cups finely chopped fresh apples, peeled (about 2 small)
1 cup toasted pecans, chopped

Preheat oven to 350°F. Line a baking sheet with silicon mats or parchment paper.

In a small bowl, stir together flour, baking powder, baking soda, salt and spices.

In a mixing bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. Add dry ingredients to mixer bowl and beat until mixed; mix in oats. Add apples and pecans and mix until combined. Dough should be baked immediately. Do not store dough in refrigerator to bake later; the moisture from the apples will affect the texture of the dough.

Bake for 10-12 minutes, until cookies begin to brown at the edges. Cool for about 5-6 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Makes about 3 dozen cookies

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December 6, 2012 · 7:12 am

Twelve Days of Christmas Cookies: Almond Joy Cookies

Almond Joy Cookies5

DAY 6: Almond Joy Cookies

I have always been a sucker for anything coconut. Add almonds and I am hooked for sure. When I saw these on Heather Christo Cooks, I knew that I had to make them as soon as possible. They are really amazing eaten warm.

Almond Joy Cookies2

RECIPE:

Almond Joy Cookies3

Almond Joy Cookies
———(adapted from Heather Christo Cooks)

1 cup salted butter, softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking soda
1 tsp salt
2 cups sweetened, shredded coconut
2 cups chocolate chips
2 cups coarsely chopped almonds, toasted

Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.

Using a mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda and salt.  Add dry ingredients to the mixing bowl and mix. Stir in coconut, chocolate chips and almonds; dough will be thick.

Scoop onto baking sheets and bake for 10-12 minutes. Don’t overcook.

Makes about 4 dozen cookies.

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December 5, 2012 · 5:23 am

Twelve Days of Christmas: Snickerdoodle Bars

Snickerdoodle Bars1

DAY 5: Snickerdoodle Bars

A delicious cinnamon layered bar with the tang of snickerdoodles in an easy to prepare bar cookie.

RECIPE:

Snickerdoodle Bars1

Snickerdoodle Bars
—-(adapted from Betty Crocker)

2 1/3 cup flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 ¼ tsp baking powder
1 tsp cream of tartar
½ tsp salt
¾ cup butter, room temperature
1 ¼ cup sugar
½ cup brown sugar
3 eggs, room temperature
1 tsp vanilla extract

Cinnamon Filling:
1 Tbs ground cinnamon
2 Tbs brown sugar

Preheat the oven to 350°F.

Combine the flour, cinnamon, nutmeg, baking powder, cream of tartar and salt in a large bowl; set aside.

Cream butter, sugar and brown sugar using a mixer. Beat in eggs and vanilla. With the mixer on low, slowly add the dry ingredients. Continue to mix until just combined.

Spray a 9×13 inch pan with cooking spray. Spoon half of the batter into the pan and spread evenly. Mix the cinnamon filling ingredients in a small bowl. Sprinkle evenly over the batter. Using a spoon, dollop the remaining batter across the cinnamon filling; do not cover the cinnamon mixture completely.

Bake for 20–25 minutes or until lightly golden brown and toothpick inserted in center comes out clean.

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December 4, 2012 · 5:24 am

Twelve Days of Christmas Cookies: Peanut Butter Snowflake Cookies

PB Snowflake Cookies

DAY 4: Peanut Butter Snowflake Cookies

A Christmas version of the traditional Peanut Butter Kisses cookies. I love the fun molded chocolates for different holidays!

Dove Chocolates

RECIPE:

PB Snowflake Cookies

Peanut Butter Snowflake Cookies

1 cup butter
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
3 cups flour
1 ½ tsp baking soda
1 tsp baking powder
Dove Snowflake Chocolates

Preheat oven to 350°F.

Cream butter, peanut butter and sugars. Beat in eggs and vanilla. Mix in flour, baking soda and baking powder.

Roll dough into  balls. Place on ungreased cookie sheet.

Bake for 8-10 minutes. Immediately press one unwrapped snowflake chocolate into each cookie; cool.

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December 2, 2012 · 1:21 pm

Twelve Days of Christmas Cookies: German Chocolate Cake Cookies

German Chocolate Cake Cookies1

DAY 2: German Chocolate Cake Cookies

Soft, chewy cookies with the great flavors of a traditional German chocolate cake covered in coconut pecan icing. All in a compact hand-held package.

German Chocolate Cake Cookies2

RECIPE:

German Chocolate Cake Cookies1

German Chocolate Cake Cookies
—————–(recipe from Food Network)

2  1/4 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1 cup semisweet chocolate chips
1 cup shredded sweetened coconut
1 cup chopped pecans

Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.

Whisk together flour, cocoa, baking soda, and salt; set aside.

Using an electric mixer, beat together butter and both sugars. Mix in eggs and vanilla. Gradually add flour mixture, mixing until just combined. Stir in chocolate chips, coconut, and pecans.

Drop tablespoons of dough onto prepared baking sheets. Bake 8-10 minutes. Cool on wire racks.

Makes about 4 dozen cookies.

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December 1, 2012 · 10:06 am

Twelve Days of Christmas Cookies: Dulce de Leche Ginger Cookies

Ginger Dulce de Leche Cookies1

DAY 1: Welcome to the Fourth Annual Twelve Days of Christmas Cookies. Twelve days of cookies and treats that will fill your home with wonderful smells of Christmas.

First up is a soft ginger cookie filled with dulce de leche, a thick milk caramel. You can spoon it into the center or use a star tip on a pastry bag to pipe the filling.

Ginger Dulce de Leche Cookies1

Dulce de leche is usually sold in the Latin section of the international aisle of most grocery stores, or you can make your own. For six different ways to make dulce de leche (using a can of sweetened condensed milk or from scratch):

How to make your own Dulce de Leche

Ginger Dulce de Leche Cookies3

Dulce de Leche is a sweet rich caramel, so I like to make these cookies small. Use the back of a  1/2 teaspoon measuring spoon to make an indentation in the dough before cooking. As the cookies bake, the depression remains, but will puff up slightly. Immediately after removing cookies from the oven, press with the back of the teaspoon again to make the depression in the cookie slightly deeper. Cool cookies completely before piping in the dulce de leche.

RECIPE:

Ginger Dulce de Leche Cookies2

Dulce de Leche Ginger Cookies
—————–(adapted from Chocswirl)

3 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp. ground cinnamon
1/4 tsp ground nutmeg
3/4 cup butter, softened
1 cup brown sugar
1/4 cup molasses
1 large egg
1 tsp vanilla extract
Granulated sugar
About 2/3 cup dulce de leche

Whisk together the flour, baking soda, salt, ginger, cinnamon and nutmeg; set aside.

Using a mixer, cream the butter and brown sugar together until light and fluffy. Beat in the molasses, egg and vanilla. Add the dry ingredients and mix until just combined and a soft dough forms.

Chill dough for at about 2 hours or overnight.

Preheat the oven to 350°F. Line baking sheets with silicon mats or parchment paper.

Roll the dough into small balls (about 1 scant tablespoon of dough). Roll the balls in granulated sugar and place on baking sheets. Use the back of a 1/2 teaspoon measuring spoon to make an indentation in the dough.

Bake for 10-12 minutes or until slightly firm. Immediately after removing cookies from the oven, press indentation on warm cookies with the back of the teaspoon again to make the depression in the cookie slightly deeper.

Allow cookies to cool completely. Use a star tip attached to a pastry bag to pipe about 1 teaspoon dulce de leche into the center of each cookie (Or just spoon slightly warmed dulce de leche into the centers of cookies).

Makes about 2 dozen cookies.

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For thirty-six more cookie ideas, click the links below for  three previous years of Christmas Cookies:

First Annual Twelve Days of Christmas Cookies

Second Annual Twelve Days of Christmas Cookies

Third Annual Twelve Days of Christmas Cookies

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December 6, 2011 · 1:01 pm

Twelve Days of Christmas Cookies: Candy Cane Kisses Cookies

120511 002-2 DAY 12: Candy Cane Kisses Cookies

Fun little Christmas colored cookies topped with candy cane flavored Hershey’s Kisses. These are great for making with kids. They love rolling the dough balls in colored sugar and pressing the Kisses into the warm cookies. I did find that the white chocolate kisses tend to collapse into themselves (melt) faster than the regular chocolate kisses. If you like this, press the Kisses into the cookies immediately after removing the cookies from the oven. If you want the Kisses to hold their shape, wait about 3 minutes before pressing the Kisses into the cookies. Don’t wait until they are completely cool, however, or the Kisses won’t “stick”.

These cookies are best made very small; they should be just barely bigger than the Kisses (after baking).

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RECIPE:

120511 002-2

Candy Cane Kisses Cookies
——————-(from Hershey’s)

1 bag Hershey’s Candy Cane Kisses
1/2 cup butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons milk
Red and Green colored sugar (about 3 Tbs each)

Preheat over to 350°F. Remove wrappers from about 4 dozen Kisses.

Beat butter, sugar, vanilla, and egg in a large bowl until well blended. Stir together flour, baking soda and salt; add alternatively with milk to butter mixture, beating until well blended.

Shape dough into small 1-inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.

Bake 8 – 10 minutes or until cookies are barely set. Remove from oven; cool for 3 minutes on the baking sheet. Press candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Yield: about 4 dozen very small cookies.

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