Tag Archives: Cookies

Top Twelve Days of Christmas Cookies: Chocolate Dipped Orange Shortbread Cookies

Chocolate Dipped Orange Shortbread Cookies 2

DAY 10: Chocolate Dipped Orange Shortbread Cookies

A slightly fancier shortbread, these are one of my very favorite cookies. Orange flavored not-too-sweet shortbread cookies dipped in dark chocolate; I love this flavor combination.

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

Chocolate Dipped Orange Shortbread Cookies 1

You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.

 

ORIGINAL BLOG POST (2012): Chocolate Dipped Orange Shortbread

RECIPE:

Chocolate Dipped Orange Shortbread Cookies

Chocolate Dipped Orange Shortbread Cookies 2

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.

OPTIONAL: You can also shape the dough logs into squares or triangles if you are looking to provide some variety of shape on your Christmas cookie tray. I wrapped my dough log in plastic wrap and then pressed it into an empty plastic wrap/foil box and used the box edges to form the mold for the dough.

(Recipe adapted from Smells Like Home)

Advertisements

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

Coconut Macaroons 3

DAY 9: Old-Fashioned Coconut Macaroons

Traditional coconut macaroons are always a fan favorite here.. These macaroons are flourless, gluten-free cookies made from coconut, egg whites, sugar, and almond extract.

Coconut Macaroons 2

They are technically more of a candy than a cookie, but sugar is sugar however you categorize it.

Coconut Macaroons

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and crispy toasted coconut on the outside.

Dipping the bottoms in chocolate is optional, but I definitely recommend it.

Coconut Macaroons 1

 

ORIGINAL BLOG POST (2010): Old Fashioned Coconut Macaroons

RECIPE:

Old-Fashioned Coconut Macaroons

Coconut Macaroons 3

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F. Grease baking sheets or line with parchment paper or silicone liners.

In a medium saucepan, stir together coconut, egg whites, sugar, and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop by rounded teaspoons onto prepared baking sheets (I use a small cookie scoop). Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Scottish Shortbread

Scottish Shortbread (12)

DAY 8: Scottish Shortbread

Sometimes simplicity makes for the best cookie. There is nothing fancy about this shortbread. Just good, quality ingredients that combine to make a cookie that melts in your mouth. A perfect companion to a cup of homemade hot cocoa.

Scottish Shortbread (5)

For a fancier treat, dip half of each cookie in melted dark chocolate.

ORIGINAL BLOG POST (2013): Scottish Shortbread

RECIPE:

Scottish Shortbread

Scottish Shortbread (5)

2 cups butter, softened
1 cup brown sugar
1 Tbs vanilla extract
½ tsp salt
4 ½ cups flour
OPTIONAL: 6 oz dark chocolate (about 1 cup chocolate chips)

Preheat oven to 325°F.

Make sure that butter is very soft, but not melted. Cream butter and brown sugar with a mixer for a full 2 minutes. Beat in vanilla and salt. Gradually add flour, mixing well.

Lightly sprinkle flour on a pastry board or mat. Gently press dough into a rectangle ½” thick (about 10”x 12”). Use a rolling pin to level out the top of the dough. Cut dough into 1” strips lengthwise and then into 2-3” wide rectangles. Prick each cookie with a fork about 4 times.

Use a thin metal spatula to transfer unbaked cookies to an ungreased baking sheet, leaving a small space between cookies. Bake at 325°F for 20-25 minutes. Do not brown. Cool on a wire rack.

OPTIONAL: Melt chocolate and pour into a narrow bowl or cup. Dip half of each cooled cookie in the melted chocolate. Place on parchment paper or wax paper to harden.

Makes about 4 dozen cookies.

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Chocolate Rolo and Andes Mint Cookies

Andes and Rolo Cookies

DAY 7:  Andes & Rolo Cookies

This recipe is a great “two-fer”. You can make two completely different cookies from the same basic chocolate dough.

The Rolo Cookies have a Rolo candy nestled inside of the chocolate dough. Eat them warm for a delicious gooey caramel cookie.

Rolo Cookies (2)

The Andes Cookies have a melted Andes mint swirled on the top of a baked chocolate cookie.

The original recipe uses regular Andes, but when I make these I prefer the Andes Parfait mints, that have 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie. Unfortunately, they are sometimes hard to find in stores.

Andes Cookies 2

ORIGINAL BLOG POST (2009): Chocolate Rolo or Andes Cookies

RECIPES:

Chocolate Rolo or Andes Cookies

Rolo Cookies (2)

Chocolate Rolo Cookies

¾ cup butter
1 ½ cups packed brown sugarclip_image002
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flourclip_image002[1]
½ tsp salt
1 ¼ tsp baking soda
Rolos (5-6 dozen)

Preheat oven to 350°F.

In a saucepan over low heat, combine butter, sugar and water. Heat until melted and add chocolate chips. Stir until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).

Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet for 3-4 minutes. Remove to wire rack to cool completely.

Makes 5-6 dozen cookies

.Andes Cookies 2

Andes Chocolate Mint Cookies:

Chocolate Dough (see recipe above)
About 24 Andes mints (see note below)

Prepare dough as above (for Rolo cookies). Roll into 1” balls and place on baking sheet. Bake at 350°F for 8-10 minutes. Place half of an Andes mint  on top of each hot cookie. Allow to melt slightly and then swirl with a toothpick.

NOTE: The original recipe uses regular Andes, but when I make these I prefer the Andes Parfait, that have 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie.

Makes about 4 dozen cookies

(Original Andes Chocolate Mint Cookies recipe from Recipezaar)

1 Comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Chewy Molasses Crinkles

Chewy Molasses Crinkles

DAY 6: Chewy Molasses Crinkles

These are a soft and chewy molasses cookie, similar in taste to gingerbread, but without the work of rolling and cutting dough.

I love the way the house smells while these are baking! Better than a scented candle any day.

2018-09-24 16.24.54

ORIGINAL BLOG POST (2016): Chewy Molasses Crinkles

RECIPE:

Chewy Molasses Crinkles

2018-09-24 16.24.54

¾ cup unsalted butter, softened
½ cup sugar
½ cup brown sugar
1 egg + 1 egg yolk
¼ cup molasses
1 tsp vanilla extract
2 ½ cups flour
2 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
½ teaspoon salt

Cinnamon Sugar: ½ cup sugar + 2 tsp cinnamon

In a large mixing bowl, cream together the butter, sugar, and brown sugar.  Add egg and egg yolk and beat until light and fluffy.  Beat in the molasses and vanilla extract.

In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves, allspice, and salt.  Add the dry ingredients to the mixing bowl and beat until mixed.

Cover and chill dough for one hour. In a small bowl, stir together the ½ cup sugar and 2 tsp cinnamon.

Preheat oven to 375°F.

Roll the chilled dough into 1” balls and then roll the balls in the Cinnamon Sugar mixture. Place dough onto ungreased baking sheets.

Bake for 8-9 minutes.  Do not overbake, or they will no longer be chewy. Cool cookies on a wire rack.

Makes 3 dozen

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Russian Teacakes

Russian Tea Cakes 2

DAY 4: Russian Teacakes

These are a nostalgic cookie for me. My mom made these for Christmas EVERY year, and we ALWAYS got to help rolls the balls of dough in the colored sugar.

The real reason I am doing a “best of” series this year is so that I can go back and look at pictures of my littles who are not so little anymore. And how they liked to help in the kitchen, just like I did as a child. They still like to cook, but are much more independent now. (This one just started high school.)  Photo circa 2009:

Russian Tea Cakes 2009

These are also called Mexican Wedding Cookies, but those usually only come rolled in white powdered sugar. We love the festive colors of Christmas.

Russian Tea Cakes 1

Rows of cooling cookies just make me happy!

Russian Tea Cakes 3


ORIGINAL BLOG POST (2009): Russian Tea Cakes


RECIPE:

Russian Tea Cakes

Russian Tea Cakes 2

1 cup butter, softened
½ cup powdered sugar
1 tsp vanilla
¼ tsp salt
2 ¼ cups flour
¾ cup finely chopped pecans
Red & Green granulated sugar or Powdered sugar

Preheat oven to 350°F.

Beat butter, sugar, vanilla, and salt on low speed of a mixer for 1 minute. Add flour; mix just until combined. Stir in nuts. Roll into 1” balls. If using colored sugar, roll balls in sugar and place on ungreased cookie sheets.

Bake for 9-11 minutes, until firm to touch, but not brown. If using powdered sugar instead of color sugar, roll cooked cookies in powdered sugar while still warm.

Makes 5-6 dozen cookies

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Swedish Peppar KaKar

ninjabread-men-3

DAY 3: Swedish Peppar KaKar (soft, mild gingerbread)

These are not your average gingerbread cookies. They are so much better! The traditional gingerbread flavors are all there, but there is only a little bit of molasses, which gives them a very mild flavor. Bake them for just a short time, and they are soft and wonderful.

Ninjabread Men 1

These cookies are fun to make with these ninja cookie cutters. You can get fancy with the icing, but I usually just pipe a few details.

Mini gingerbread 1

We also love to use our tiny gingerbread man and angel cookie cutters for these. They are only about 1 ½-inches tall. But be careful, they are very addictive. And when you can pop a whole cookie in your mouth in one shot, it is easy to talk yourself into “just one more.”

Swedish Peppar KaKar

You could pipe an icing around the edges or to make faces on these as well, but they are great just on their own. We end up with enough other cookies filled or topped with frosting that it is nice to have a less sweet, but super flavorful “plain” cookie.

DSC04171 DSC04189

My 2009 gingerbread helpers! I wish I could still get them to cooperate like this in the kitchen.

ORIGINAL BLOG POSTS:
(2009): Mini Gingerbread Men/Angels
(2013): Ninja-bread Men

RECIPE:

Swedish Peppar KaKar

ninjabread-men-3Mini gingerbread 2

(soft, mild gingerbread cookies)

2 cups flour
1 tsp baking soda
1 ½ tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp salt
½ cup butter
¾ cup sugar
1 egg, beaten
2 tsp molasses

Combine dry ingredients; set aside. Cream butter and sugar in a large mixing bowl. Blend in egg and molasses. Add dry ingredients; mix well. Add a little bit more flour (up to 1/4 cup), if necessary, to get a dough that is soft, but not sticky.

Chill dough for 1 hour. Roll to about 1/8” and cut into small gingerbread men and angels (or ninja-bread men).

Bake at 350°F for 6 to 8 minutes for small shapes (8-9 minutes for larger cookies). Don’t overbake, or they will become crispy instead of soft. Cool.

Decorate with Royal Icing, if desired.

Makes about 60 mini gingerbread men or 30 ninja-bread men.

Royal Icing

2 Tbs meringue powder
scant 1/4 cup water
½ lb powdered sugar
½ tsp light corn syrup

Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)

Mix in the corn syrup. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.

To store for later use: cover with plastic wrap touching the icing and refrigerate.

NOTE: This makes “stiff” icing which is perfect for piping details. If you want to flood (totally frost) your cookies first, double the recipe above. Reserve some stiff icing to outline and pipe details. To fill in your cookies, first tint the remaining icing with food coloring.Then add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. Outline the cookies first with stiff icing, then flood the center with the thinner icing. Wait several hours until icing has completely hardened before piping on additional details over the flooded icing.

(Royal Icing from Bake at 350)

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Lofthouse Style Soft Sugar Cookies

Lofthouse Cookies 4

DAY 2: Lofthouse Style Soft Sugar Cookies

Lofthouse Cookies: those pillowy-soft cookies in the grocery store with a frosting that hardens just enough to be able to stack them. The homemade version are even better. And much easier to make than rolled and frosted sugar cookies.

Lofthouse Cookies 1

To frost them, simply hold them in your hand and dip them upside down into a bowl of icing. Shake on some candied sprinkles, let them set for an hour and you are ready to go. You can use different flavored extracts (vanilla, almond, orange, peppermint, etc.) for different flavored frostings.

Lofthouse Cookies 5

ORIGINAL BLOG POST (2014): Lofthouse Style Soft Sugar Cookies

RECIPE:

Lofthouse Style Frosted Christmas Cookies

  • Servings: about 3 dozen
  • Print

Lofthouse Cookies 1

Cookies:
¾ cup unsalted butter, softened
8 oz cream cheese, softened
1 cup sugar
2 eggs
2 tsp vanilla
3 ½ cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

Preheat oven to 350°F.

Beat butter, cream cheese, and sugar until light and fluffy. Beat in eggs and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Mix into butter and sugar in mixing bowl. If the dough is too sticky to roll into balls, refrigerate dough for 30-60 minutes.

With hands, roll dough into 1” balls for small cookies, slightly larger for larger cookies. Place 2 inches apart on baking sheets. Flatten dough balls slightly with the palm of your hand.

Bake for 7-9 minutes. Do not overbake.

Glaze Frosting:
6 Tbs butter
½ cup heavy cream
1 lb (about 4 cups) powdered sugar
1 tsp vanilla (or ½ tsp almond, ½ tsp orange, or ¼ tsp peppermint) extract
3-4 drops gel food coloring
Candy Sprinkles

Place butter and cream in a microwave-safe bowl. Heat in the microwave for about 60-90 seconds, until butter melts. Use a whisk to mix in powdered sugar. If you are making more than one color or flavor of frosting, divide frosting into separate bowls. Stir in extract (if you want to use white icing, use a clear vanilla or other flavored extract). Mix in food coloring.

Dip tops of cooled cookies in warm glaze and place on a sheet of waxed paper. Sprinkle immediately with candy sprinkles (the glaze starts to set fast: dip one cookie, then add sprinkles, then dip another cookie, etc). If glaze gets too thick, heat in microwave for 15-20 seconds. Allow glaze to set on cookies for about 1 hour before storing cookies.

To freeze: Freeze cookies in single layer and then place in container and store in freezer. Thaw cookies in a single layer.

Makes about 3 dozen cookies

Leave a comment

Filed under Cookies, Desserts

Top Twelve Days of Christmas Cookies: Christmas Cherry Pecan Cookies

12-23-10 061-1

DAY 1: Christmas Cherry Pecan Cookies

Happy December and the first day of No Empty Chairs’ Tenth Annual “Twelve Days of Christmas Cookies”. This year, I am reaching back into the blog-files to share twelve of our family’s very favorite Christmas cookies.

12-23-10 047-1

First up is a shortbread style cookie studded with candied cherries and pecans. This is a great make-ahead dough that you can pull out and slice anytime. Bake just a few at a time, or a whole batch.

12-23-10 033-1

Roll the dough into a log and it can be stored in the fridge or freezer until you are ready to bake.

12-23-10 043-1

Use a sharp knife to slice dough into rounds that are about 3/8” thick.

12-23-10 053-1

ORIGINAL BLOG POST (2011): Christmas Cherry Pecan Cookies

Christmas is a wonderful season to both spend time with family and loved ones and to reach out beyond our normal sphere of influence. See below for ideas on how you can light the world in all areas of your life.

#LightTheWorld

Light the World 2018

 

RECIPE:

Christmas Cherry Pecan Cookies

12-23-10 061-1

1 cup butter
1 cup powdered sugar
1 egg
1 tsp vanilla
2 ½ cups flour
1 cup pecan halves
2 cups red and green candied cherries, halved

Preheat oven to 325°F.

Cream butter and powdered sugar; blend in egg and vanilla. Mix in flour and then add pecans and cherries. Chill dough for 1-2 hours. Shape into 2  logs with about 2” diameter. Roll in waxed paper or plastic wrap. Chill for at least 3 hours. Cut into slices about 3/8” thick and bake for 13-15 minutes. Do not let cookies brown.

Makes about 4 dozen cookies

Leave a comment

Filed under Cookies, Desserts

9th Annual Twelve Days of Christmas Cookies Recap

Here is a list of the twelve cookies from this year. I hope that you all enjoy the rest of this Christmas season with family and friends.

Scroll to the bottom for links to the previous 8 years of cookies.

Almond-Toffee-Sandies-3_thumb1

DAY 1: Almond Toffee Sandies

Cream Cheese Chocolate Chip Cookies_thumb[2]

DAY 2: Cream Cheese Chocolate Chip Cookies

Brown-Sugar-Cinnamon-Squares-1_thumb

DAY 3: Brown Sugar Cinnamon Squares

Roasted Spiced Pecans_thumb[1]

DAY 4: Roasted Spiced Pecans

Chocolate Thumbprints_thumb[2]

DAY 5: Chocolate Thumbprints with Homemade Caramel Filling

Chewy-Pecan-Cheesecake-Cookies_thumb[3]

DAY 6: Chewy Pecan Cheesecake Cookies

Almond-Butter-Cookies-1_thumb2

DAY 7: Glazed Almond Butter Cookies

German-Lebkuchen_thumb2

DAY 8: German Lebkuchen

Lemon-Cake-Mix-Cookies_thumb2

DAY 9: Lemon Cake Mix Cookies

Salted Caramel Bars_thumb[2]

DAY 10: Salted Caramel Bars

Dark Chocolate Cream Cheese Cookies 2_thumb[3]

DAY 11: Dark Chocolate Cream Cheese Cookies

Pumpkin Cranberry Bread 2

DAY 12: Pumpkin Cranberry Bread

Lots More Christmas Cookies and Treats:

1st Annual Twelve Days of Christmas Cookies (2009)

2nd Annual Twelve Days of Christmas Cookies (2010)

3rd Annual Twelve Days of Christmas Cookies (2011)

4th Annual Twelve Days of Christmas Cookies (2012)

5th Annual Twelve Days of Christmas Cookies (2013)

6th Annual Twelve Days of Christmas Cookies (2014)

7th Annual Twelve Days of Christmas Cookies (2015)

8th Annual Twelve Days of Christmas Cookies (2016)

Leave a comment

Filed under Cookies, Desserts