Sanding Sugar Shorties
These slice and bake shortbread cookies, topped with sanding sugar, are crisp, and have a sandy texture that brings “home for the holidays” right out of your oven. I love these cookies and by the way the dough is really good to nibble on too.
INGREDIENTS
1/2 Cup Sugar
12 Tablespoons Softened Butter
1/4 Teaspoon Kosher Salt
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1/4 Cup Cornstarch
1/2 Cup Sanding Sugar (Color Of Your Choice)
In a large-size bowl cream together butter, sugar, kosher salt and vanilla until smooth and creamy. Add flour and cornstarch. Stir until mixture comes together into a nice dough. Place dough onto a large piece of parchment paper and form into a 2 1/2 inch diameter log. Wrap and twist ends to secure, then place into fridge for 1 hour until almost firm. Adjust oven rack to middle position and preheat oven to 350 degrees. Line baking sheets with parchment paper. Place sanding sugar into shallow bowl. Slice dough into 1/4-inch thick rounds. Press into sanding sugar, and place on pan about 2 inches apart. Place into oven and bake for 15 minutes until light golden around edges. Remember every oven heats differently. Remove from oven and let cookies cool on pans for 5 minutes. Transfer to wire racks to cool completely. Makes about 14 cookies.
Scandinavian Christmas Cookies
It’s not too late to make Christmas cookies! If you’re looking for an easy recipe here is one that it both traditional and delicious. You can leave them plain or coat them in powdered sugar. I left mine plain, but it’s your call.
INGREDIENTS
1 Cup Powdered Sugar (Plus More For Dredging)
1 Cup Softened Unsalted Butter
1 Tablespoon Vanilla Extract
2 Cups Unbleached Flour
1/2 Teaspoon Kosher Salt
2 Cups Finely Chopped Toasted Walnuts
Preheat oven to 325 degrees. In a large-size bowl combine sugar, butter, and vanilla. Beat on medium speed until smooth and combined. Add flour, nuts, and salt. Beat until just combined. Using a teaspoon, portion and shape dough into balls. Place 2 inches apart on parchment paper lined baking sheets. Bake for 12 to 15 minutes until lightly golden. Remember that each oven has a mind of its own and heats differently. Remove from oven and place warm cookies in a bowl of powdered sugar and toss until evenly coated. Transfer to wire rack to let cool completely. Makes about 5 dozen depending on what size you make the cookies.
Christmas Vanilla Cupcakes
We’ve had a bit of snow as of late and I thought that it was about time I post my Christmas Vanilla Cupcake recipe. The holidays are not just for baking cookies. These cupcake are super easy to make and will quickly become a favorite. I found these little snowmen on toothpicks to stick in the top of the cupcake for added holiday flair.
INGREDIENTS
1/2 Cup Butter (Softened)
1 Cup Sugar
2 Room Temperature Eggs
2 Teaspoons Vanilla Extract
1 1/2 Cup Unbleached Flour
1/2 Teaspoon Baking Powder
1/4 Teaspoon Kosher Salt
2/3 Cups Cold Milk
Preheat your oven to 350 degrees. In a large-size bowl cream butter and sugar. Add eggs one at a time. Beat after each addition. Combine vanilla. In a medium-size bowl combine flour, baking powder, and kosher salt. Slowly add flour mixture to butter mixture alternating with adding milk. Beat on low speed until combined. Pour into cupcake wells that have either been greased or lined with muffin paper. I always grease the top of the cupcake pan in case I accidently overfill. It makes it much easier to remove cupcakes. Place in oven and bake for 20 minutes. Remember that every oven heats differently. Remove from oven and let cool 10 minutes before removing cupcakes. Place cupcakes on wire racks to let cool completely before frosting with Vanilla Buttercream Frosting. Makes 12 cupcakes.
Vanilla Buttercream Frosting
3 Cups Powdered Sugar
1 Cup Butter (Softened)
1 Teaspoon Vanilla Extract
1 To 2 Tablespoons Whipping Cream
In a medium-size bowl cream butter and powdered sugar on low speed. Increase speed to medium and beat for another 3 minutes. Add vanilla and whipping cream. Continue to beat on medium speed for 1 minute more. Add more cream if the consistency is too thick. Frost cupcakes.
Victoria's Walnut Peach Apricot Thumbprint Cookies
Finely chopped walnuts add a deep, nutty flavor to classic buttery thumbprint cookies. I used a mixture of peach and apricot jam, but you can use any jam you like. Just don’t use jelly.
INGREDIENTS
6 Tablespoons Unsalted Butter
1/2 Cup Sugar
2 Egg Yolks
1 Teaspoon Vanilla Extract
1 1/2 Cups Unbleached Flour
1 Cup Finely Chopped Walnuts
1/3 Cup Peach Apricot Jam
In a large-size bowl, beat butter and sugar until fluffy. Add egg yolks and vanilla and beat until combined. Slowly add flour and chopped nuts. Cover and place in fridge for 1 hour. Preheat oven to 375 degrees. Line baking sheets with parchment paper. Shape dough into 1 inch balls. Place cookies 1 inch apart on prepared baking sheets. Using your finger or end of a wooden spoon, press into balls to create a deep well. Place in oven and bake for 10 minutes until light brown. Transfer to wire rack to cool. Fill center of each cookie with jam before serving. Makes about 20 cookies.
Italian Christmas Cookies
My mother made these crumbly powdered sugar coated cookies every Christmas. They are easy to make and I am thrilled to be able to share a few of my family’s holiday recipes with you.
INGREDIENTS
16 Tablespoons Softened Unsalted Butter
1 Cup Plus 6 Tablespoons Powdered Sugar
1 3/4 Cups Unbleached Flour
2 Cups Finely Chopped Pecans
1 Teaspoon Vanilla Extract
Preheat your oven to 275 degrees. In large-size bowl combine butter and 6 tablespoons powdered sugar. Beat until fluffy. Slowly add flour and beat until combined. Stir in pecans and vanilla. Shape dough into 3/4 inch balls. Place on parchment paper lined baking sheets. Place in oven and bake for 25 to 30 minutes. Rotate baking sheets halfway through baking. Remove from oven and transfer cookies to wire rack. Let cool completely. Pour remaining powdered sugar in a shallow dish. Roll cookies in powdered sugar until completely coated. Transfer to serving plate. Makes about 4 dozen.
Vegetarian Baked Orzo With Goat Cheese
Make this quick vegetarian holiday side dish. It’s, quick, easy and can be made ahead. This side dish can also be served as an everyday main dish.
INGREDIENTS
1 1/2 Cups Orzo
2 Tablespoons Olive Oil
1 Finely Chopped Onion
1/2 Teaspoon Chopped Thyme
8 Ounces Fresh Goat Cheese
4 Ounces Cream Cheese
3/4 Cup Whole Milk
2 Tablespoons Chopped Parsley
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Grated Pecorino Cheese
Take the goat cheese and cream cheese out of fridge and let sit at room temperature for 45 minutes. Preheat oven to 350 degrees. In a large-size pot fill with salted water. Add orzo and bring to a boil over a high heat. Cook orzo until al dente. Drain and set aside. Do not rinse orzo. In a large-size sauté pan add olive oil and turn heat to medium-high. Add chopped onion and cook for 5 minutes. Add thyme and cook for 1 minute. Add goat cheese, cream cheese and milk. Turn heat down to low and cook for 4 minutes until cheeses have melted. Stir constantly. Remove from the heat.
Add the cooked orzo, parsley, kosher salt and pepper to the skillet. Stir to combine all ingredients. Grease an 8-inch baking dish. Transfer the orzo mixture to the prepared baking dish and top with grated pecorino. Place in oven for 30 to 40 minutes until lightly browned. Remove from oven and serve hot. If you are going to make the day before let cool completely before covering with plastic wrap and placing in fridge. When reheating make sure not to reheat too long as you don’t want mixture to dry out. Serves 6 as a side dish.
Versatile Pound Cake
About now I start thinking about ways to cut corners and maximize all I can in the kitchen in order to pull off smooth going holidays. Of course pies are important to have on hand, but a pound cake is so versatile that it can arise to nearly any occasion. You can serve it for Christmas breakfast with fruit and yogurt or you can serve it after dinner with Grand Marnier Poached Apricots. You can also bake this cake 3 days ahead. Make sure to store tightly wrapped at room temperature.
INGREDIENTS
2 Cups Room Temperature Unsalted Butter (Plus More For Pan)
3 Cups Unbleached Flour (Plus More For Pan)
1 Teaspoon Kosher Salt
1/2 Teaspoon Cream of Tartar
1/4 Teaspoon Ground Cardamom
2 Cups Superfine Sugar
6 Room Temperature Large Eggs
1/2 Cup Heavy Cream
1 Teaspoon Vanilla Extract
Preheat your oven to 325 degrees and move the rack to the middle of the oven. Butter and flour a Bundt pan or angle food cake pan. In a medium-size bowl combine kosher salt, cream of tartar, cardamom, and flour. In a large-size bowl beat butter, with an electric mixer, until very light and fluffy. This should take about 5 minutes. Reduce mixer speed to low and add sugar. Increase speed to high and beat for another 8 minutes. Beating the butter and sugar until light and fluffy is essential to this cake’s moisture. Add eggs one at a time. Beating to blend between additions. Beat in cream and vanilla. Reduce speed to low and slowly add flour mixture. Mix until mostly combined and then finish mixing by hand with a rubber spatula just to combine. Pour batter into prepared pan. Place in oven and bake for 70 to 80 minutes. Rotate cake halfway through baking. Remove from oven and transfer pan to wire rack and let cake cool completely before turning out.
Poached Apricots
INGREDIENTS
2/3 Cup Grand Marnier
2/3 Cup Sugar
2/3 Cup Water
2 Cups Dried Apricots
2 Inch Piece Peeled Ginger (Sliced)
In a small-size saucepan, bring Grand Marnier, sugar and water to a boil. Stir until sugar is dissolved. Add apricots and ginger. Reduce heat to low and gently summer for 25 minutes. You will want apricots to be very soft. Remove from heat and let cool. Just before serving remove ginger pieces. Serve cake with apricots and syrup and perhaps a dollop of whipped cream. You can make these poached apricots 1 week ahead. Cover and place in fridge until ready to serve if making ahead.
Cranberry Jam
You can make this as jam to spread on toast or you can pour over a plain cheesecake. Cranberry Jam says Christmas!
INGREDIENTS
12 Ounces Fresh Cranberries
1 Cup Sugar
1/2 Cup Orange Juice
1 Cup Water
Place cranberries, sugar, orange juice, and water into a medium-size heavy-duty saucepan over a medium heat. Stir occasionally and bring to a boil. Reduce heat and simmer for 25 minutes until slightly thickened. Remember that jam will continue to thicken as it cools so you don’t want to overcook it. Remove from heat and force jam through a fine-mesh sieve over a medium-size bowl. Throw away the skins and seeds. Pour into jam jars and cool. Makes about 2 cups.
Christmas Morning Frosted Cinnamon Rolls
I believe in planning ahead. Heck, I start my Christmas shopping in July for goodness sake! Most of us focus on Christmas dinner, but what about breakfast? I always liked to have a warm batch of frosted cinnamon rolls ready for all to eat after opening presents.
INGREDIENTS
Dough
2 Room Temperature Eggs
3/4 Cup Warm Water (Not Hot Water)
1 Package Active Dry Yeast
3 1/2 Cups Sifted Unbleached Flour
1 Teaspoon Kosher Salt
3 Tablespoons Sugar
1/2 Cup Unsalted Butter
Filling
1/4 Cup Melted Butter
1/3 Cup Brown Sugar
2 Tablespoons Ground Cinnamon
1/4 Cup Raisins
1/4 Cup Chopped Pecans
Extra Sugar For Sprinkling
Frosting
3/4 Cup Powdered Sugar
3 Teaspoons Milk
In a medium-size bowl beat eggs for 1 minute. Add warm water and yeast. Stir to dissolve yeast. Place in fridge for 10 minutes. In a large-size bowl combine flour, kosher salt, and sugar. With two forks or a pastry blender, blend in butter. It should look like coarse crumbs. Make a well in center and pour in yeast mixture. Gradually blend mixtures together. It should look loose and sticky. Gather dough onto floured surface and knead for 2 minutes until smooth. Form dough into ball and put into lightly greased bowl. Place in fridge and chill for at least 3 hours or overnight. When you’re ready to bake, roll dough into an oblong shape on a floured surface. The dough should be about 1/4 inch thick. For filling: In a medium-size bowl combine brown sugar, cinnamon, raisins and pecans. Brush dough with melted butter and sprinkle with brown sugar mixture. Leave a 1-inch boarder. Roll dough to form what looks like a jellyroll. With serrated bread knife cut roll into 1-inch slices. Place onto greased baking sheet 2 inches apart and allow to rise, in a warm place, for 30 to 40 minutes. Sprinkle generously with sugar. Place into 350 degree preheated oven. Bake for 24 minutes. Remove from oven and allow to cool for 5 to 10 minutes on wire racks. You may want to drape cooling racks with waxed paper. To make frosting: In a medium-size bowl mix together powdered sugar and milk together until nice and smooth. Drizzle frosting over rolls and serve. Makes 1 dozen rolls.
Grandmother Libby’s Spiced Oatmeal Cookies
My great grandmother used to make these cookies for the holidays. One year I asked her for the recipe, which I am delighted to share with you. They are easy to make. You can add raisins or leave them out.
INGREDIENTS
1 Cup Shortening
2 Cups Brown Sugar
1/2 Teaspoon Vanilla Extract
2 Room Temperature Eggs
2 Tablespoons Whole Milk
2 1/2 Cups Unbleached Flour
2 Cups Old-Fashioned Oats
1 Teaspoon Baking Soda
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cinnamon
Additional Sugar
Preheat your oven to 350 degrees. In a large-size bowl cream shortening, vanilla and brown sugar. Add eggs and milk. Mix well. In a medium-size bowl combine flour, oats, baking soda, kosher salt and cinnamon. Add to the creamed mixture. Line baking sheets with parchment paper. Drop rounded teaspoonfuls onto baking sheets about 2 inches apart. Sprinkle tops with additional sugar. Place into oven and bake for 12 to 15 minutes. Remember that all ovens heat differently. I like to remove my cookies just a tad underdone because they will continue to cook a bit when out of the oven. Remove from oven and let sit on baking sheet for 5 minutes before removing. Remove cookies and let cool on wire racks. Makes about 4 dozen.
