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December 8, 2017 · 5:45 am

Twelve Days of Christmas Cookies: German Lebkuchen

German Lebkuchen

DAY 8: German Lebkuchen

A traditional German Christmas cookie. These cookies have a soft cake-like texture and similar spices as gingerbread. Iced with a sweet lemony glaze.

RECIPE:

German Lebkuchen

German Lebkuchen

(recipe adapted from One Acre Vintage)

½ cup honey
½ cup white sugar
2 Tbs butter,melted
2 large eggs
3 Tbs orange marmalade
½ tsp almond extract
2 ¼ cups flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1  tsp ground ginger
¼ tsp allspice
¼ tsp cardamom

Glaze:
2 Tbs lemon juice
1 Tbs cream
about 1 cup powdered sugar

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

In a mixing bowl, beat honey, sugar and butter until light and creamy. Beat in eggs, marmalade, and almond extract.

Stir together the remaining dry ingredients and beat into wet mixture until smooth.

Drop by tablespoonfuls onto prepared baking sheets.

Bake for 8-10 minutes. Cool completely on a wire rack. Spoon glaze over cooled cookies.

Glaze:
Combine all ingredients and whisk until smooth. Add more sugar until you reach desired consistency.

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December 7, 2017 · 5:50 am

Twelve Days of Christmas Cookies: Glazed Almond Butter Cookies

Almond Butter Cookies 1

DAY 7: Glazed Almond Butter Cookies

An uncomplicated cookie with a great almond flavor and a glaze that sets firm enough that you can stack the cookies. And no piping skills required.

Bake these until they are barely done to keep them soft.

NOTE: These are almond flavored “Butter Cookies” not “Almond Butter” (cousin to peanut butter) Cookies.

RECIPE:

Glazed Almond Butter Cookies

Makes about 2 ½ dozen cookies

Almond Butter Cookies 1

1 cup unsalted butter, softened
¾ cup sugar
1 egg
1 tsp almond extract
2 cups flour
½ tsp baking powder
¼ tsp salt

Glaze Frosting (recipe below)

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

In a mixing bowl, beat butter and sugar until light and fluffy. Add egg and almond extract, beating until well mixed.

Stir together flour, baking powder and salt. Gradually mix into wet ingredients. Chill dough for one hour.

Roll dough into 1” balls and place on prepared baking sheets. Flatten slightly with the palm of your hand.

Bake for 8 minutes; do not overcook. Let cookies cool for 3-4 minutes on the baking sheets before transferring to a wire rack to cool. Cool completely before frosting with the glaze.

Glaze Frosting:

6 Tbs butter
½ cup heavy cream
1 tsp vanilla (or ½ tsp almond) extract
1 lb (about 4 cups) powdered sugar
3-4 drops gel food coloring

Place butter and cream in a microwave-safe bowl. Heat in the microwave for about 60-90 seconds, until butter melts. Stir in extract (if you want to use white icing, use a clear vanilla or other flavored extract). Use a whisk to mix in powdered sugar. Tint with desired gel food coloring.

Spread tops of cooled cookies with warm glaze and place on a sheet of waxed paper. If glaze gets too thick, heat in microwave for 15-20 seconds. Allow glaze to set on cookies for at least one hour before storing cookies.

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

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December 6, 2017 · 6:45 am

Twelve Days of Christmas Cookies: Chewy Pecan Cheesecake Cookies

Chewy Pecan Cheesecake Cookies

DAY 6: Chewy Pecan Cheesecake Cookies

These cookies were some of my favorites growing up. They are a chewy cookie with lots of nuts and a slight tang from the cream cheese.

They are also egg-free if you are baking for people with allergies.

Thanks Mom!

RECIPE:

Chewy Pecan Cheesecake Cookies

Makes about 4 ½ dozen cookies

Chewy Pecan Cheesecake Cookies

1 cup butter, softened
8 oz cream cheese, softened
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp salt
1 ½ cups chopped pecans

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

In a mixing bowl, cream butter and cream cheese. Add sugar and vanilla and beat until light and fluffy. Add flour and salt and beat well. Stir in nuts.

Shape dough  into 1” balls. Place on prepared baking sheets. Flatten each cookie slightly with the palm of your hand.

Bake for 12-14 minutes. Cool 2-3 minutes on baking sheet before removing to wire rack.

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December 4, 2017 · 6:47 am

Twelve Days of Christmas Cookies (and other stuff): Roasted Spiced Pecans

Roasted Spiced Pecans

DAY 4: Roasted Spiced Pecans

These slightly spicy nuts are my family’s very favorite snack. I make them all year round, at least once or twice a month.

And since this is a savory treat, not a sweet one, you can feel good about dipping into these all through the holidays!

RECIPE:

Roasted Spiced Pecans

Yield: 6 cups

Roasted Spiced Pecans

6 cups (24oz bag) pecan halves
5 Tbs butter
2 Tbs Worcestershire sauce
1 Tbs Sriracha sauce (adjust to taste)
1 tsp coarse kosher salt
¾ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard

Preheat oven to 300°F. Line a large baking sheet with foil.

Place pecan halves in a large mixing bowl. Melt butter in a glass measuring cup or small bowl. Stir in remaining seasonings and mix well. Pour butter mixture over pecans and stir until pecans are well coated.

Spread pecans in an even layer on baking sheet. Bake for 10 minutes; stir and bake for an additional 10-12 minutes. Allow pecans to cool on the baking sheet, stirring occasionally as they cool. Store in an airtight container.

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December 3, 2017 · 8:08 am

Twelve Days of Christmas Cookies: Cinnamon Brown Sugar Blondies

Brown Sugar Cinnamon Squares 1

DAY 3: Cinnamon Brown Sugar Blondies

These bar cookies are as simple as they come: One Bowl, No Mixer Needed, No Waiting for Butter to Soften, No Last Minute Trip to the Store for Ingredients, No Scooping Multiple Batches of Cookie Dough, No Waiting by the Oven to Switch Baking Sheets

And they are super good: like snickerdoodles, but without all of the work.

Some days it is just all about simple.

Brown Sugar Cinnamon Squares 2

RECIPE:

Cinnamon Brown Sugar Blondies

Makes 32 squares

Brown Sugar Cinnamon Squares 1

1 cup butter
1 cup brown sugar
½ cups sugar
2 eggs
2 tsp vanilla extract
2 ½ cups flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
Cinnamon Sugar: 1 Tbs sugar + 2 tsp cinnamon

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Use a wooden spoon or curved spatula to stir sugars into melted butter until incorporated. Mix in the eggs and vanilla. Stir in the flour, baking powder, salt, and cinnamon.

Spread the batter into the prepared baking pans. Sprinkle with Cinnamon Sugar. Let sit for 5 minutes before baking.

Bake at 350°F for 26-28 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

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December 2, 2017 · 6:57 am

Twelve Days of Christmas Cookies: Cream Cheese Chocolate Chip Cookies (Egg Free)

Cream Cheese Chocolate Chip Cookies

DAY 2: Cream Cheese Chocolate Chip Cookies

These cookies are soft and chewy, and egg-free for those with allergies. I like to keep them on hand for my daughter’s friend who has an egg allergy (if I can keep other hands out of the container!).

Here are some other egg-free cookie recipes:

RECIPE:

Cream Cheese Chocolate Chip Cookies (egg-free)

Cream Cheese Chocolate Chip Cookies

(recipe adapted from Mel’s Kitchen Cafe)

8 oz cream cheese, softened
½ cup butter, melted and slightly cooled
¾ cup brown sugar
½ cup sugar
2 tsp vanilla extract
2 cups flour
½ tsp baking soda
½ tsp salt
1 ½ cups  chocolate chips

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

In a mixing  bowl, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla.

Combine dry ingredients and then mix into the butter mixture. Add the chocolate chips and mix well.

Roll the dough into 1 to 1 ½-inch balls and place about 2 inches apart on the baking sheets. Flatten each ball slightly with the palm of your hand.

Bake for 12-14 minutes until the edges are just barely golden brown. Cool for 2-3 minutes on the baking sheet and then move to a cooling rack.

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