Toffee Ginger Shortbreads
I used my simple shortbread recipe and added toffee and crystallized ginger chips. These shortbread cookies came out amazingly delicious.
INGREDIENTS
4 Cups Unbleached Flour
1 Cup Sugar
1 Pound Softened Butter
½ Cup Crystallized Ginger Chips
8 Ounces English Toffee Bits
In a large mixing bowl combine the flour, sugar and butter. Mix thoroughly. Add the ginger chips and English toffee bits and mix. The dough should be in the shape of a ball. Press the dough into a medium size baking pan that has been lined with parchment paper. If you don’t have parchment paper don’t worry. You don’t need to grease the pan. Prick the surface with a fork making evenly distribute perforations. Bake in a preheated 375° F oven for 40 minutes until the shortbread is delicately brown. Remove from the oven and let cool for 15 minutes. Cut into squares and place onto a serving plate. Makes 32 shortbreads.
Note: I like to use Heath English Toffee bits.
Gingerbread Men
These are the traditional cut-out gingerbread men cookies. You can decorate them or leave them plain. Either way it wouldn’t be Christmas without gingerbread men!
INGREDIEIENTS
2/3 Cup Molasses
1/3 Cup Firmly Packed Brown Sugar
1/3 Cup Softened Butter
1 Egg
2 ¾ Cups Unbleached Flour
1 Teaspoon Ground Sugar
½ Teaspoon Baking Soda
½ Teaspoon Salt
Frosting
4 Cups Powdered Sugar
½ Cup Softened Butter
2 Teaspoons Vanilla Extract
3 Tablespoons Milk
In a medium size bowl combine the molasses, brown sugar, butter and egg. Beat on medium speed until creamy. Reduce the speed to low and add all of the remaining ingredients. Beat until combined. Cover and place in the refrigerator for 4 hours. Remove from the fridge and divide the dough in half. Keep the other half in the fridge. Roll out the dough, on a floured surface, to ¼ inch thickness. Cut with a 4 inch gingerbread man cookie cutter. Place the cookies 1 inch apart onto parchment paper lined cookie sheet. Preheat oven to 375° F. Place in the oven and bake for 6 minutes until no indentation remains when touched. Remove from the oven and cool completely. Makes 48 cookies.
To make the frosting: Combine the powdered sugar, butter and vanilla in a small bowl. Beat at a low speed. Add enough milk for the desired spreading consistency. You can add food coloring to tint the frosting if you like. Decorate cooled cookies with the frosting.
Chocolate Christmas Cookies
INGREDIENTS
2 ½ Cups Unbleached Flour
¼ Cup Unsweetened Cocoa Powder
½ Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Baking Soda
½ Teaspoon Ground Cinnamon
3 Ounces Chopped Bittersweet Chocolate
1 Cup Softened Butter
1 1/3 Cup Sugar
½ Teaspoon Vanilla Extract
Icing (Optional)
Sugar Decorations (Optional)
In a medium size bowl sift together the flour, cocoa powder, baking powder, salt, baking soda and cinnamon. Stir the chocolate in a metal bowl set over a saucepan of simmering water until melted and smooth. Set aside. Using an electric mixer beat the butter in a large bowl at medium speed for 2 minutes until smooth and creamy. Add the sugar and beat for another 2 minutes until the mixture is pale and fluffy. Add the egg and beat for 1 minute until well blended. Reduce the speed to low and beat in the vanilla and chocolate. Add the flour mixture and beat on low speed just to blend. Gather the dough into a ball and divide in half. For each half into a ball and flatten into a disk. Wrap the disks separately in plastic wrap and chill overnight. Remove from the oven and let stand at room temperature for 30 minutes before rolling out. Position the rack in the center of the oven and preheat to 350º F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough between 2 sheets of waxed paper to 1/8 inch thickness for smaller cookies and ¼ inch thickness for larger cookies. Using the waxed paper prevents you from adding too much flour which will make the cookies tough. Using decorative cookie cutters, cut out the cookies. Cold dough is much easier to work with. If it gets too warm when you’re cutting out the cookies, place the dough, waxed paper and all in the freezer for 5 minutes. Space the cookies 1 inch apart on the baking sheets. Gather the scraps, roll them out and cut more cookies. Repeat until all the dough is used. If you are not icing the cookies then you can decorate with sprinkles or other sugar toppings if you like. Bake 1 sheet at a time for 9 minutes, for smaller cookies, until cookies are firm on the top and slightly darker around the edges. Bake for 12 minutes for the larger cookies. Line the baking sheets with fresh parchment as needed. Cool completely on a wire rack. Decorate the cookies with royal icing if you like. Store in airtight containers. Make 60 small or 20 large cookies.
Chocolate Peanut Butter Bars
Unbelievably yummy!
INGREDIENTS
1 Cup Creamy Peanut Butter
8 Tablespoons Softened Butter
1 ¼ Cups Sugar
3 Eggs
1 ½ Teaspoon Vanilla Extract
1 Cup Unbleached Flour
½ Teaspoon Salt
2 Cups Chocolate Chips
In a large mixing bowl, beat the peanut butter and butter for 1 minute. Add the sugar, eggs, vanilla and beat until creamy. Blend in the flour and salt. Stir in 1 cup of chocolate chips. Spread into a parchment paper lined 13×9 inch baking pan. Preheat the oven to 350° F. Bake for 25 minutes until the edges begin to brown. Remove from the oven and immediately sprinkle the remaining chocolate chips over the cookie layer. Let stand for 5 minutes until the chocolate chips become soft. Spread the rest of the chocolate chips evenly over the top. Cool completel and slice into cookie bars. Makes 24 cookies.
Lemon Slice & Bakes
INGREDIENTS
2 ½ Cups Unbleached Flour
½ Teaspoons Kosher Salt
1 Cup Room Temperature Unsalted Butter
¾ Cups Sugar
2 Tablespoons Finely Grated Lemon Zest
1 Teaspoon Vanilla Extract
4 Large Egg Yolks
Icing: 1 ¼ Cups Powdered Sugar, 2 Tablespoons Fresh Lemon Juice, Food Coloring (optional), Sanding Sugar (optional)
In a medium size bowl whisk the flour and salt together. In a separate large bowl beat the butter, sugar, lemon zest and vanilla extract together using an electric mixer for 3 minutes. Add the egg yolks and beat just to blend. Add the flour mixture a bit at a time to combine. Do not over mix. Divide the dough in half. Roll each half into a 10 inch long log which should be about 1 ¾ in diameter. Wrap in plastic wrap and chill for at least 1 hour. Arrange the oven racks in the lower and upper thirds of the oven and preheat to 350° F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log and using a lightly floured sharp knife, cut the log into ¼ inch thick rounds. Transfer to the prepared baking sheets and space 1 inch apart. Bake for 16 minutes until the cookies are firm and golden brown around the edges. Remove from the oven and let cool for 1 minute. Transfer to wire racks and let cool completely. Repeat with the remaining dough log. Makes 50 cookies.
For the icing whisk the sugar and 2 tablespoons of lemon juice in a small bowl. Add more juice by ½ teaspoonfuls if the icing is too thick. Add food coloring if you want. Spread or drizzle the icing over the cookies. Decorate as desired. Let the cookies stand for 10 minutes until the icing sets.
Pecan Tassies
Some people call these cookies, “mini-pecan pie cookies,” but their proper name is Pecan Tassies. I grew up eating these little gems at holiday time and have always loved them.
INGREDIENTS
½ Cup Softened Butter
3 Ounces Softened Cream Cheese
1 Cup Unbleached Flour
1 Egg
¾ Cup Packed Brown Sugar
1 Tablespoon Melted Butter
2/3 Cup Coarsely Chopped Pecans
In a medium size bowl beat the ½ cup butter and cream cheese until well combined. Stir in the flour. Preheat the oven to 325° F. Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 ¾ inch muffin cups. For the pecan filling beat the egg, brown sugar and 1 tablespoon melted butter in a medium size bowl until well combined. Stir in the pecans. Spoon about 1 heaping teaspoon of filling into each pastry lined muffin cup. Bake for 25 minutes until the pastry is golden and the filling is puffed. Cool slightly in the pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.
Classic Spritz Cookies
You will need a Cookie Press to get these cookies into their classic shapes.
INGREDIENTS
1 ½ Cups Softened Butter
1 Cup Sugar
1 Teaspoon Baking Powder
1 Egg
1 Teaspoon Vanilla Extract
¼ Teaspoon Almond Extract
3 ½ Cups Unbleached Flour
Colored Sugar (Optional)
Powdered Sugar Icing (Optional)
In a large mixing bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and baking powder. Beat until combined. Beat in the egg, vanilla and almond extract. Beat in the flour. Preheat the oven to 375° F. Force the unchilled dough through a cookie press onto a parchment paper lined cookie sheet. If you want you can sprinkle the shaped dough with colored sugar. Bake for 8 to 10 minutes until the edges are firm, but NOT brown. Remove from the oven and transfer to a wire rack to let cool. You can drizzle with the Powdered Sugar Icing or decorate any way that you want or leave plain. Makes 84 cookies.
Santa’s Whiskers
INGREDIENTS
¾ Cup Softened Butter
¾ Cup Sugar
1 Tablespoon Milk
1 Teaspoon Vanilla Extract
2 Cups Unbleached Flour
¾ Cup Finely Chopped Candied Red And Green Cherries
1/3 Cup Finely Chopped Pecans
¾ Cup Shredded Coconut
In a medium size bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add the sugar and beat until combined. Beat in the milk and vanilla until they are combined. Beat in the flour with the mixer. Stir in the cherries and pecans. Divide the dough in half. Shape into two 8 inch long rolls. Roll in the coconut and wrap in plastic wrap. Put in the refrigerator and chill overnight. You want the dough firm enough to slice. Preheat the oven to 375° F. Cut the rolls into ¼ inch slices. Place the slices 1 inch apart on parchment paper lined baking sheets. Bake for 10 minutes until the edges are golden. Remove from the oven and transfer to a rack to let cool. Makes 60 cookies.
Rainbow Christmas Cookies
These cookies are popular in Italian-American households. I love these cookies. They are a lot of work to make, but worth it.
INGREDIENTS
2 Cups Plus 2 Tablespoons Unsalted Butter (Cubed & Room Temperature)
6 Separated Large Eggs
1 1/3 Cups Sugar (Divided)
12 Ounces Chopped Almond Paste
2 ¾ Cups Plus 1 Tablespoon Unbleached Flour
1 Teaspoon Red Food Coloring
1 Teaspoon Green Food Coloring
1 Teaspoon Salt
¾ Cup Orange Marmalade (Heated & Strained)
4 Ounces Chopped & Melted Bittersweet Chocolate
Preheat the oven to 350° F. Line three 13x9x2 inch metal baking pans with foil. Leaving overhang and grease with 2 tablespoons of butter. Set aside. In a medium size bowl place the egg whites and beat with a mixer until soft peaks form. Slowly add 1/3 cup of sugar into the egg whites continuing to beat until stiff peaks form. Transfer to a large bowl and cover. Place in the refrigerator to chill for 20 minutes. In a medium size bowl beat the almond paste and remaining sugar on medium low for 5 minutes. Increase the speed to medium-high and gradually add the remaining butter. Beat until fluffy. Beat in the egg yolks and then the flour & salt. Fold in the egg whites in two additions. Divide the batter evenly among 3 bowls. Mix the red food coloring into 1 bowl and the green food coloring into the second bowl. Leave the third bowl plain. Spread 1 bowl of the batter into each prepared baking pan. Smooth the tops. Bake for 10 minutes rotating the pans halfway through until just set. Remove from the oven and let the pans cool. With a pastry brush spread half of the marmalade over the green cake. Using the foil overhang lift the plain layer out of the pan. Invert onto the green layer and throw away the foil. Brush the remaining marmalade over the plain layer. Lift the red layer out of the pan and invert onto the plain layer and cover the cake with foil. Top with a 13x9x2 inch pan. Weigh down the pan with several heavy canned goods to compress the cake layers. Refrigerate overnight. To unmold remove the cans and the top pan and foil. Transfer the cake to a waxed paper lined baking sheet. Spread half of the chocolate over the cake in a thin layer. Put into the freezer for 10 minutes. Cover with waxed paper and invert the baking sheet on top and flip the cake. Uncover and glaze with the remaining chocolate. Put in the freezer, again, for 10 minutes. Remove from the freezer and trim the cake to 12×8 inches. Cut crosswise into six 2 inch wide strips. Cut each strip crosswise into 96 inch wide cookies. Store in an airtight container. Makes 96 cookies.
Christmas Sugar Cookies
This is such a good basic Christmas cookie recipe. I’ve added a bit of spice that you can leave out if you like.
INGREDIENTS
2 Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Salt
¼ Teaspoon Cinnamon
¼ Teaspoon Allspice
¼ Teaspoon Cloves
½ Cup Butter
1 Cup Sugar
1 Egg
1 Teaspoon Vanilla Extract
1 Tablespoon Cream
Sugar For Decorating (optional)
Sprinkles For Decorating (optional)
Blend 1 cup of the flour, baking powder, salt and spices in a medium bowl. In a separate medium bowl cream the butter. Add the sugar and beat with a mixer on medium speed. Beat in the egg, vanilla and cream. Next, add the 1 cup of flour & spices mixture to the wet ingredients. Combine, but don’t over mix. Finally add just enough of the remaining 1 cup of flour to make the dough stiff enough to roll. You don’t have to use all of the remaining flour if the dough is stiff. The idea here is less flour is better. Wrap the dough in plastic wrap and chill for 3 hours. Preheat the oven to 375° F. Place on a lightly floured cutting board and roll to 1/8 inch thickness. Use floured cookie cutters to cut into shapes. Place on a parchment paper lined baking sheet, sprinkle with sugar and/or holiday sprinkles. Bake for 8 minutes. Makes 2 dozen cookies depending on the size of your cookie cutters.
