Tag Archives: baking

December 7, 2012 · 7:18 am

Twelve Days of Christmas Cookies: Butterscotch Cinnamon Chip Cookies

DAY 7: Butterscotch Cinnamon Chip Cookies

Hershey’s now sells delicious cinnamon chips for baking.

They are perfect for adding to a brown-sugar based butterscotchy dough. And a great alternative when you are looking for an easy-to-make drop cookie without chocolate.

RECIPE:

Butterscotch Cinnamon Chip Cookies

2 ¾ cups flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup butter, softened
2 cups dark or light brown sugar
2 eggs
1 Tbs vanilla extract
1 (10 oz) bag cinnamon baking chips

Preheat oven to 375°F.

Mix together flour, baking powder, baking soda and salt. Set aside. In a mixing bowl, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Mix in dry ingredients. Stir in cinnamon chips.

Drop onto ungreased cookie sheets. Bake for 8-10 minutes. Cool on wire rack.

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Twelve Days of Christmas Cookies: Almond Joy Cookies

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.

RECIPE:

Almond Joy Cookies

Servings: Makes 4 dozen cookies
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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.

(Recipe adapted from Heather Christo Cooks)

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December 5, 2012 · 5:23 am

Twelve Days of Christmas: Snickerdoodle Bars

DAY 5: Snickerdoodle Bars

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

RECIPE:

Snickerdoodle Bars

Servings: Makes 2 dozen bar cookies
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2 1/3 cup flour
½ tsp ground cinnamon
1/8 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:
½ 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.

(Recipe adapted from Betty Crocker)

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December 4, 2012 · 5:24 am

Twelve Days of Christmas Cookies: Peanut Butter 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!

RECIPE:

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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Twelve Days of Christmas Cookies: German Chocolate Cake Cookies

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.

RECIPE:

German Chocolate Cake Cookies

Servings: Makes 4 dozen cookies
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2 ¼ cups all-purpose flour
½ cup unsweetened cocoa
1 ½ tsp baking soda
½ 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.

(Recipe from Food Network)

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December 1, 2012 · 10:06 am

Twelve Days of Christmas Cookies: Dulce de Leche Ginger Cookies

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.

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

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:

Dulce de Leche Ginger Cookies

Servings: Makes 2 dozen cookies
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3 cups flour
1 tsp baking soda
¼ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¾ cup butter, softened
1 cup brown sugar
¼ 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 ½ 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.

(Recipe adapted from Chocswirl)

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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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