Tag Archives: Cookies

December 3, 2009 · 8:17 am

Twelve Days of Christmas Cookies: Peanut Butter Kisses

DAY 7: These are pretty standard “Christmas Cookie Plate” fare. You can dress them up by using different flavors of Hershey’s Kisses, or different shapes of chocolate-I love the Dove heart shaped chocolates (but they are usually only available around Valentines Day). These are made with Hershey’s Dark Chocolate Kisses. I know that a lot of people roll these in sugar before baking, but I prefer the less-messy-sugarless option.

Peanut Butter Kisses

Servings: about 3 dozen
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½ cup butter
½ cup coconut oil or additional 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
Hershey’s Chocolate Kisses (or Dove Hearts or other “shaped” chocolate)

Preheat oven to 350°F. Cream butter, coconut oil (if using), peanut butter, and sugars. Beat in vanilla and eggs. Add dry ingredients. Roll dough into balls. Place on ungreased cookie sheet.

Bake at 350°F for 8-10 minutes. Immediately press 1 Kiss (or Dove heart) into each cookie; cool.

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles
DAY 6: Raspberry Almond Linzer Cookies

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Tagged as Christmas cookies, Cookies, kisses, peanut butter, peanut butter cookies, peanut butter kisses

December 2, 2009 · 9:25 am

Twelve Days of Christmas Cookies: Raspberry Almond Linzer Cookies

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DAY 6: These are my very favorite cookies EVER! They are light, flavorful and contain two of my all-time favorite flavors: raspberry and almond. DSC04763-3 This is the same cookie dough that I use for sugar cookies.
I just roll the dough out a little thinner for the linzer cookies.

To keep the dough from sticking to your cookie cutter, dip it in flour before each cut (tap on counter to remove any excess flour). A toothpick is a good way to get out the center piece of dough.

Save those tiny centers. They make great little sugar cookies!

Warm the jam in the microwave for 10 seconds and stir until smooth. Frost a bottom cookie with the almond frosting and top with a small dollop of seedless raspberry jam.

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Place a cut-out cookie on top and press down slightly.

RECIPE:

Raspberry Almond Linzer Cookies

Servings: 8-9 dozen
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Cookie Dough:
3 cups sugar
1 cup butter
1 cup sour cream
2 tsp vanilla
3 eggs
About 7 – 7 ½ cups flour
1 tsp baking soda
1 tsp salt

Filling:
1 cup butter
1 lb (4 cups) powdered sugar
2 Tbs. cream or milk
1 tsp. vanilla extract
½ – 1 tsp almond extract

Raspberry jam (seedless)

For cookies: Beat sugar, butter, sour cream, and vanilla. Beat in eggs. Add soda, salt, and enough flour to make a moderately stiff dough. Chill for 20 minutes to 1 hour for easier handling. Roll dough fairly thin, about 1/8 inch thickness. Cut cookies with a linzer cookie cutter or use small round cookie cutter and smaller designed cookie cutter to make tops and bottoms. Bake at 375°F for 5-6 minutes; do not brown. Cool on rack.

Beat filling ingredients until smooth.

Frost bottom cookie with small amount of filling. Top with about ½ tsp raspberry jam in the middle of the cookie (heat jam in a small bowl in the microwave to make it easier to spread). Place top cookie (with cut-out design) on jam.

NOTE: This is the same cookie dough that I use for sugar cookies. I just roll the dough out a little thinner for the linzer cookies.

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles

4 Comments

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Tagged as almond, Christmas cookies, Cookies, linzer cookies, raspberry, sugar cookies

December 1, 2009 · 7:17 am

Twelve Days of Christmas Cookies: Snickerdoodles

DAY 5: Snickerdoodles are one of Little A’s favorite cookies: I’m sure it has something to do with the not-liking-chocolate thing. And who doesn’t love a cookie with a name like Snickerdoodle. Rolling dough balls around in cinnamon and sugar also adds to the fascination. I used to make these with half butter/half shortening, but have switched to all-butter. (No more trans fats and hydrogenated oils around here.) And they still have plenty of rise and stay nice and soft!

RECIPE:

Snickerdoodles

Servings: about 4 dozen
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1 cup butter
1 ½ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

¼ cup sugar
2 Tbs cinnamon

Preheat oven to 400°F. Line baking sheets with parchment paper or silicone mats.

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour, cream of tartar, baking soda, and salt and mix well.

Mix ¼ cup sugar and cinnamon in a small bowl. Roll dough into 1” balls. Roll balls in cinnamon mixture and place on baking sheets. Bake for 8-10 minutes.

Makes about 4 dozen cookies

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides

3 Comments

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Tagged as all butter, Christmas cookies, cinnamon, Cookies, snickerdoodles

November 30, 2009 · 9:09 am

Twelve Days of Christmas Cookies: Cherry Nut Mudslides

DAY 4: These cookies are for more of a grown up taste palate. They are not my kids’ favorite cookies, but Brian and I sure love them. They are full of dark chocolate, nuts and dried cherries. I think I’ll keep telling the kids that they don’t like this kind of cookie! DSC04591-2

Cherry Nut Mudslides

Servings: 4-5 dozen
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3 cups (1.5 lb) bittersweet chocolate (use chips or coarsely chop)
6 oz unsweetened chocolate
1 cup flour
3 tsp baking powder
1 ¼ tsp salt
½ cup unsalted butter, softened
2 ¼ cups sugar
5 eggs, at room temperature
1 cup walnuts, chopped and toasted
½ cup salted pistachios
½ cup chopped dried cherries

Preheat oven to 350°F.

In a double boiler, melt 2 cups bittersweet chocolate with unsweetened chocolate. Cool.

Mix flour, baking powder, and salt. Set aside. With a mixer, beat butter and sugar. Beat in eggs and then melted chocolate. At low speed, beat in dry ingredients. Fold in nuts, cherries, and remaining 1 cup bittersweet chocolate chips.

Roll into balls and place on baking sheet. Bake 10-12 minutes, just until the tops are lightly cracked. Cool 2 minutes on baking sheet; remove to wire rack to cool.

Makes 4-5 dozen

Adapted from Food & Wine magazine

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies

For more wonderful Christmas cookie ideas, visit Food Blogga’s Eat Christmas Cookies Event. For submitting your own cookies to the event, visit Food Blogga.

3 Comments

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Tagged as Chocolate cookies, Christmas cookies, Cookies, dried cherries, pistachios

November 29, 2009 · 8:44 am

Twelve Days of Christmas Cookies: Chocolate Chip Cookies

DAY 3: Except I didn’t actually use chocolate chips. I used red and green Holiday Swirl chips in one batch and red and green dark chocolate M&M’s in a second batch. During non-holiday times, I would use chocolate chips (or my favorite Ghirardelli bittersweet chips).

I spent a long time trying to find the “perfect” chocolate chip cookie recipe. I know that will be different for everyone, depending on what you expect in sweetness, texture, chocolate density. This is my compilation of the best parts of several different recipes. Including an oatmeal cookie. The main differences between this and most chocolate chip cookie recipes: melted butter, and ground oats. The melted butter starts to melt the sugars (but not completely) giving the cookies a wonderful smooth texture. The ground oats help to give lift and keep the cookies soft. I am definitely NOT a crunchy cookie fan.

Chocolate Chip Cookies (Adapted for the holidays)

Servings: 4 dozen
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1 cup butter, melted
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 Tbs vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups uncooked regular oats (or 2 cups oat flour)
1 ½ cups chocolate chips (or holiday chips, M&M’s)
1 cup chopped pecans or walnuts, optional

Preheat oven to 375°F.

Beat butter and sugars with a mixer. Add eggs and vanilla, beating well.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to butter mixture and beat well.

Process oats in a food processor until finely ground. Add to butter mixture and beat well. Stir in chocolate chips and nuts.

Drop cookies by tablespoonfuls onto ungreased baking sheets. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely.

Makes about 4 dozen cookies

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies

Twelve Days of Christmas Cookies: Mint Oreo Cookies

DAY 2: These cookies are Big A’s favorite cookie to make. She almost always chooses to make these when she has to bring a treat somewhere. The cookie recipe is extremely simple, starting with a cake mix. The only time consuming part is putting the frosting between the two cookies (which really is not much to complain about). You can easily make these as plain oreos (instead of mint) by omitting the peppermint extract and green food coloring. Refrigerate these after making, as the filling contains cream cheese.

RECIPE:

Mint Oreo Cookies

Servings: about 3 dozen
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COOKIES:
2 chocolate cake mixes
4 eggs
2/3 cup oil

FILLING:
4 oz cream cheese
2 Tbs butter
1 tsp vanilla
¼ tsp peppermint extract
10 drops green food coloring
2 cups powdered sugar

COOKIES: Beat all cookie ingredients until well mixed. Roll into small balls and place on ungreased cookie sheets. Bake at 375°F for 8 minutes. Drop cookie sheet on counter to flatten cookies slightly. Cool cookies on rack.

Spread one cookie with filling. Top with a second cookie. Store in refrigerator.

FILLING: Beat cream cheese and butter with a mixer. Add vanilla, peppermint extract, and food coloring. Beat in powdered sugar.

NoEmptyChairs.me

TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar

For more wonderful Christmas cookie ideas, visit Food Blogga’s Eat Christmas Cookies Event. For submitting your own cookies to the event, visit Food Blogga.