Cookie repost

Baking is one of the favorite parts of the holiday season for me. Few things make the house as inviting as the smells of sugar and butter, mingling into cookies in the oven.

Last year, I posted 12 days of holiday cookies, so this year, I thought I’d repost my favorite three along with one bonus new recipe that’s actually quite old. Snickerdoodles are probably the cookies that say “holiday” to me most, though they’re about as simple and homespun as cookies get. But they’re also the ones that usually disappear fastest from the cookie plate.

What is your favorite holiday cookie recipe?

8cookie300sqCREAM WAFERS

Makes about 2 to 3 dozen

Cookies:

1 cup unsalted butter, softened

1/3 cup cream

2 cups flour

Granulated sugar

Filling:

1/4 cup unsalted butter, softened

3/4 cup confectioners’ sugar

1 egg yolk (see Note)

1 teaspoon vanilla extract

Red and green food coloring

To make cookies: Mix butter, cream and flour in the bowl of a food processor or by hand until creamy. Divide dough in half. Flatten each into a disk. Refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheets with parchment or silicone liners.

Cover a plate thickly with granulated sugar.

Working with one disk at a time, roll out dough on lightly floured surface to 1/8-inch thickness. Using 2-inch round cookie cutter, cut out dough. Transfer to plate with granulated sugar. Turn to coat both sides. Transfer to prepared sheets. Prick each cookie 3 times with the tines of a fork.

Bake until lightly puffed but not browned, about 7 to 9 minutes. Cool cookies briefly on sheets then transfer to racks to cool completely.

To make filling: Beat butter, confectioners’ sugar, yolk and extract until smooth and creamy. Divide filling in half. Tint one half red and the other green.

Sandwich the cookies together with filling. Store the cookies in an airtight container at room temperature or freeze up to 1 month.

Note: This recipe contains raw eggs. There is a slight chance of salmonella poisoning when consuming raw eggs.

11cookie300sqORANGE-ALMOND BISCOTTI

Makes about 30 cookies

11/2 cups whole almonds

3 large eggs

3 large egg yolks

1 teaspoon orange extract

1/2 teaspoon vanilla

23/4 flour

12/3 cups sugar

Grated zest of 2 oranges

1 teaspoon baking powder

1 teaspoon anise seeds

1 teaspoon kosher salt

Preheat oven to 375 degrees. Line baking sheets with parchment or silicone liners.

Arrange nuts on baking sheet. Bake until fragrant, about 5 to 8 minutes, stirring occasionally. Cool nuts. Maintain oven temperature.

Whisk eggs, yolks, orange extract and vanilla in a bowl.

Combine flour, sugar, orange zest, baking powder, anise seeds and salt in a mixer. Add egg mixture. Beat until mixture forms a dough. Stir in almonds.

Divide dough into thirds. Form into logs about 10 inches long. Place 2 logs on one baking sheet and the third on another baking sheet. Bake until logs are golden brown, about 20 minutes. Cool on baking sheet.

Reduce oven temperature to 300 degrees.

Transfer cookie logs to cutting board. Cut on a slight diagonal into 3/4-inch-thick slices. Arrange on baking sheets. Bake until light golden brown and dry, about 15 to 20 minutes. Cool completely.

Cookies can be made up to 2 weeks ahead. Store in an airtight container at room temperature.

9cookie300sqPEPPERMINT MOCHA COOKIES

Makes about 4 dozen cookies

20 tablespoons unsalted butter, softened

1/2 cup unsweetened cocoa powder

1 teaspoon instant coffee powder

1 cup granulated sugar

1/4 teaspoon salt

2 egg yolks

2 teaspoons mint extract

1/2 teaspoon vanilla extract

21/4 cups flour

1 cup white chocolate chips

Melt 4 tablespoons butter in a small saucepan over low heat. Add cocoa powder and coffee powder. Stir until mixture is a smooth paste. Cool 15 minutes.

Beat remaining 16 tablespoons butter until creamy. Add sugar, salt and cocoa mixture. Beat until fluffy. Add yolks, mint extract and vanilla. Beat until smooth. Add flour in 3 additions, beating until blended after each addition. Divide dough in half. Form each into a log about 12 inches long and 2 inches in diameter. Wrap in parchment. Refrigerate until very firm, at least 1 hour.

Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone liners.

Working with one log at a time, cut cookies into 1/4-inch thick slices. Arrange on prepared sheets. Bake until cookies just feel firm to the touch but are not dark at the edges, about 10 to 12 minutes. Cool cookies on sheets 2 minutes. Transfer to racks and cool completely.

Place white chocolate in a microwave-safe bowl. Microwave on 50 percent power in 30 second intervals until melted and smooth. Transfer to a zipper-top plastic bag. Seal. Snip off one corner. Drizzle over cookies. Let stand until chocolate sets, about 20 minutes.

ImageSNICKERDOODLES

Makes about 3 dozen

2 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup unsalted butter, softened

11/2 cups plus 3 tablespoons sugar

2 large eggs

3 teaspoons cinnamon

Preheat oven to 350 degrees. Line baking sheets with parchment or silicone liners.

Stir together flour, baking powder and salt in a bowl.

Beat butter and 11/2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 3 minutes. Mix in egg. Reduce speed to low. Gently mix in dry ingredients.

Stir together cinnamon and remaining 3 tablespoons sugar on a small plate. Shape dough into 11/2 inch balls. Roll in cinnamon-sugar, covering completely. Arrange on baking sheets, leaving 2 inches between each cookie.

Bake until edges of cookies are golden, about 10 to 12 minutes. Cool on pans on rack 2 minutes. Transfer cookies to racks to cool completely.

Cookies can be made up to 3 days ahead. Store in airtight containers at room temperature.



Categories: Uncategorized

1 reply

  1. Oh, my goodness…I forgot all about these wafer cookies until I saw your post! Thanks for taking me back to my childhood. 😉

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