In our house, we celebrate Festivus. (If you're a Seinfeld fan, you know what I'm talkin about!) No matter what you celebrate, here's a few of my favorite holiday cookie recipes.
Peanut Butter Cup Cookies
2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
48 miniature peanut butter cups, unwrapped
mini muffin pan
Directions:
Peanut Butter Cup Cookies: Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.
Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.
In a bowl, whisk together the flour, baking soda, and salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.
Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.)
Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown.
Remove from oven and cool completely (about two hours) on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.
Makes about 48 cookies.
Candy Cane Cookies
Ingredients:2 1/2 cups (325 grams) all purpose flour
1/4 teaspoon salt
1 cup (227 grams) unsalted butter, room temperature
1 cup (120 grams) confectioners sugar (powdered or icing)
2 large egg yolks
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 teaspoon red liquid food coloring
Directions:
In a bowl, whisk the flour with the salt.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy. Add the egg yolks and vanilla and almond extracts and beat until combined. Scrape down the sides of the bowl as needed.
Add the flour mixture, in three additions, and beat until you have a smooth dough.
Remove half of the dough from the mixing bowl. To the remaining half add the red food coloring and beat on low speed until well blended. If you find the dough too soft, cover and refrigerate for 30-60 minutes.
Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven.
Take a walnut sized piece of red dough and a walnut sized piece of white dough. Separately roll each color, on a lightly floured surface, into a 4-5 inch (10-12.5 cm) long rope. Place the two ropes side by side, gently press together, and twist the two ropes to form a spiral.
Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart. Shape each cookie into a cane shape by bending one end into a hook shape.
Bake cookies for about 8-10 minutes or until set and the edges of the cookies are just starting to brown. Remove from oven and let cookies cool completely on baking sheet. Cover and store in an airtight container for about one week.
Makes about 30 cookies.
Shortbread Cookies
Ingredients:
2 cups (260 grams) all-purpose flour
1/4 teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract
For Chocolate Dipped Shortbreads: (optional)6 ounces (180 grams) semi sweet or bittersweet chocolate, finely chopped
Directions:
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute).
Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated.
Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll the dough into a 1/4 inch (.6 cm) thick circle.. Cut into rounds or other shapes using a lightly floured cookie cutter.
Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
For Chocolate Dipped Shortbreads:
Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove it from the heat.
Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy.
Taking one cookie at a time, dip one end of each cookie in the melted chocolate and place it on a parchment lined baking sheet. Once all the cookies have been dipped in the chocolate, place the baking sheets in the refrigerator for about 10 minutes, or until the chocolate has hardened.
Shortbread cookies with keep in an airtight container for about a week or they can be frozen.
Makes about 20 shortbread cookies.
Gingerbread Men
Ingredients:
3 cups (390 grams) all purpose flour
1/4 teaspoons salt
3/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup (113 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
2/3 cup (160 ml) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, spray with a non stick vegetable spray.)
Confectioners Frosting:
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 tablespoons milk or light cream
Directions:
In a large bowl, sift or whisk together the flour, salt, baking soda, and spices.
In the bowl of your electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined.
Gradually add the flour mixture beating until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper and set aside while you roll out the dough.
On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch.
Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.
Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.
Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.
If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. You can also use the icing as a glue to attach candies, raisins, and sprinkles.
Confectioners Frosting:
In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired.
Tint portions of frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).
Makes about 3 dozen cookies depending on the size of cookie cutter used.
Store in an airtight container.
Peppermint Whoopie Pies
Ingredients:
1 3/4 cups (230 grams) all purpose flour
3/4 cup (75 grams) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (170 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/4 cup (60 ml) buttermilk
1/2 cup (120 ml) lukewarm strong coffee or !/2 cup (120 ml) lukewarm water
Marshmallow Filling:
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 - 7 ounce (198 grams) jar of marshmallow creme or fluff
2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
6-8 drops of red liquid food coloring
1/3 cup (80 ml) crushed candy canes
Directions:
Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and coffee (or water).
With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart.
With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.
Marshmallow Filling:
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract and marshmallow creme. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed.
Then, on high speed, beat filling until it is light and fluffy (about 3-5 minutes). Add a little cream (if filling is too thick) or confectioners sugar (if filling is too thin) to get the right spreading consistency.
Stir in crushed candy canes.
To Assemble:
Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.
The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.
Makes about 15 sandwich cookies.
Thumbprint Cookies
Ingredients:
1/2 cup (113 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
3/4 cup (100 grams) hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Directions:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (2-3 minutes).
Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. (If the batter is too soft to roll into balls, refrigerate for about 30 minutes.)
In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.5 cm) balls.
Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the nuts. Place on the prepared baking sheet spacing about 1 inch (2.5 cm) apart.
Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.
Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant.
Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins.
Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Makes about 20 cookies
Rugelach Bars
Ingredients:
Cream Cheese Dough:
12 tablespoons (1 1/2 sticks) (160 grams) cold unsalted butter, cut in 1/2 inch pieces
8 ounces (227 grams) cream cheese
2 cups (260 grams) all purpose flour
1/2 teaspoon salt
Chocolate Filling:
1 cup (110 grams) walnuts or pecans
6 ounces (170 grams) semisweet chocolate, cut into pieces
1/2 cup (100 grams) granulated white sugar
1 1/2 teaspoons ground cinnamon
3/4 cup dried apricots, finely chopped
Grated zest of one orange
3 tablespoons light corn syrup
3 tablespoons (42 grams) unsalted butter, melted
Glaze:
1 large egg yolk
1 tablespoon water
Garnish:
3 tablespoons (40 grams) granulated white sugar or sanding sugar
Cream Cheese Dough:
Place the cold butter and cream cheese in the bowl of your electric mixer. Mix on low speed until the cream cheese is broken down but the butter is still chunky.
Add the flour and salt and, on low speed, beat until crumbly and just beginning to hold together. (There should still be some small pieces of butter visible in the dough.)
Divide the dough into two equal pieces. Flatten each piece of dough into a rectangle and wrap in plastic.
Chill in the refrigerator several hours or overnight. Next day make the chocolate filling.
Chocolate Filling:
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.
Place the walnuts or pecans on a baking sheet and bake for about 8 - 10 minutes or until lightly browned and fragrant.
Remove from oven, cool, and then finely chop. In the bowl of your food processor, pulse the chopped chocolate until very finely chopped.
Transfer to a large bowl and stir in the chopped nuts, sugar, ground cinnamon, dried apricots, orange zest, corn syrup and melted butter.
Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with parchment paper.
Remove one rectangle of the dough from the refrigerator and, between two 9 x 13 inch (23 x 33 cm) pieces of waxed paper or parchment paper, roll the dough into a rectangle that is the size of your baking pan.
Line your pan with the rolled out dough, trimming as needed. Spread the chocolate filling over the dough.
Remove the second dough from the refrigerator and roll it out the same as the first.
Place the rolled out dough on top of the chocolate filling, trimming the edges as needed.
Mix the egg yolk and water together in a small bowl, and brush the top of the bars with the glaze.
Sprinkle with sugar.
Bake in a 350 degree F (177 degree C) oven for about 35 minutes or until golden brown. Remove from oven and place on a wire rack to cool. Cut into 1 x 3 inch long bars (2.5 x 7.5 cm).
Makes about 36 - 1 x 3 inch bars
Chocolate Crinkles
Ingredients:
4 tablespoons (56 grams) unsalted butter
8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped
1/2 cup (100 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups (195 grams) all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
Directions:
In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.)
At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder.
Add dry ingredients to the chocolate mixture, stirring just until incorporated.
Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight)..
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.5 cm) ball.
Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through.
Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.)
Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.
<3 H
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