Sweet Perfection Cookies
The focus of this article is on creating yummy cookies for Christmas or other ocassions. I include cookie recipes to impress your family and friends.
One of the things I loved as a child was Christmas cookies as well as hard candy! I especially remember ribbon candy and hard toy candy and decorated cookies at Valentines, birthdays Easter and, of course during the Christmas and New Years holidays. I plan to cover some tips and techniques for making traditional cookie recipes. Homemade cookies also make great gifts. Do you remember these traditional holiday treats from your youth?
Is is my intention to bring you techniques, recipes and design ideas for fun cookies in this article.
Credit for picture: It was taken by me.
Are you one of those people who hate the commercialization of Christmas? One of the ways I use to combat this is to give homemade cookies, candies or goodies to my friends. You cannot go wrong. Everybody appreciates that it took you some time and effort to make your creation. And those who don't cook themselves will really love receiving some cookies you made from scratch. I usually set aside a day in November to do some baking and cooking. Then I freeze these treats. I try to make some extra sets in case of that surprise gift from someone who I hadn't shopped for so all I need to do is go to the freezer to get something for them to reciprocate.
You can get some sample recipes here if you need suggestions or ideas for what to bake.
Chocolate-Coated Anise Almond Biscotti Recipe
Prep time 15 min
- Total time 30 min
Ingredients for 36 servings
1/2 cup whole almonds • 1 tablespoon anise seeds • 2 tablespoons sambuca • 2 cups all-purpose flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1 stick butter softened • 1/4 cup sugar • 2 large eggs • For Topping 2 cups semisweet chocolate chips
Preheat the oven to 325F. Butter 2 cookie sheets
Toast the almonds on a cookie sheet for 8 to10 minutes. Rub the nuts between paper towels to remove skins. Let cool.
Combine the anise seeds and sambuca in a small microwave-safe bowl. Cover and cook in the microwave for 15 seconds, set aside.
Combine the flour, baking powder, and salt in a large bowl, set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs and anise mixture.
Gradually stir in the flour mixture.
Divide the dough in half and shape it into 2 logs about 1/4 inch thick, 1 1/2 inches wide, and 3 inches long. Place on the cookie sheet 2 inches apart. Bake for 18 to 22 minutes. Let cool for 5 minutes.
With a serrated knife, slice 1/2 inch cookies. Place upright on the cookie sheets and bake for 10 minutes. Transfer to a rack to cool completely.
Melt the chocolate in a double boiler over low heat. Brush the tops of the logs with the chocolate and let cool to harden.
5.0/5 Stars (1 Votes)
December 4th is National Cookie Day.
Gothic style skulls Halloween Chocolate Covered Oreo - BOO
Eggnog Cookie Recipe
Great for a Traditional Christmas Treat
Prep time 5 min
- Total time 45 min
Ingredients for 24 servings
The eggnog cream filling gives them even more of that holiday flavor. • 2 1/4 cups all-purpose flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1/2 teaspoon ground cinnamon • 2 1/2 teaspoons freshly grated nutmeg • 3/4 cup (1 1/2 sticks) butter softened • 1 1/4 cups granulated sugar • 1/2 cup eggnog • 1 teaspoon vanilla extract • 2 large egg yolks • 2 tablespoons coarse sugar • For the Eggnog Cream Filling you will need: • 1/4 cup (1/2 stick) butter • 1 cup confectioners' sugar • 1/4 teaspoon ground cinnamon • 1/4 teaspoon freshly grated nutmeg • 3 tablespoons eggnog
Preheat the oven to 300F. Ready 2 ungreased cookie sheets.
Make the eggnog cookies:Combine the flour, baking powder, salt, cinnamon, and 1/2 teaspoon of the nutmeg in a medium bowl, set aside.
Cream the butter and granulated sugar until fluffy. Beat in the eggnog, vanilla, and egg yolks until smooth.
Gradually stir in the flour mixture until just blended. Drop rounded-teaspoon mounds of the dough on the cookie sheets 2 inches apart.
Combine the remaining 2 teaspoons nutmeg and the course sugar in a small bowl. Sprinkle the nutmeg-sugar onto the cookies. Bake for 15 or 20 minutes, until light brown. transfer to a rack to cool completely.
Make the eggnog cream filling: Beat the butter, confectioners' sugar, cinnamon, and nutmeg with an electric mixer until fluffy. Beat in the eggnog. Refrigerate for 20 minutes to make the filing firm.
Spread the filling on half of the cookies. Top with the remaining cookies to create sandwiches.
5.0/5 Stars (1 Votes)
Try the Easy Way - Order These for Your Next Event
Are the kids having a party?
Put in Some Time and Create Your Own Old Family Photo Cookies
Great for the Holidays or for Mother's Day or Father's Day
Prep time 10 min
- Total time 35 min
Ingredients for 32 servings
Surprise your parents with some lovely old family photos. Good ideas are special moments or funny times or vacations. • Ingredients: • short bread butter cookie • 4 cups all purpose flour • 1 teaspoon salt • 2 1/4 cups (4 1/2 sticks) butter • 1 1/2 cups sugar • 2 teaspoons vanilla extract • photo transfers • Royal Icing
First prepare the short bread cookie.
Combine the flour and salt in a medium bowl, set aside. Cream the butter and sugar until light. Beat in the vanilla.
Gradually stir in the flour mixture. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 1 hour.
Line 2 cookie sheets with parchment paper.
Roll the dough out on a floured work surface to 1/4 inch thick. Cut the cookies 1/2 inch bigger than your photo transfer images. This will leave a 1/4 inch border all the way around. Place the shapes on the cookie sheets 2 inches apart, cover with plastic wrap, and refrigerate for 30 minutes.
Preheat oven to 350 F. Bake the cookies for 10 to 14 minutes, until light golden. Let cool on the pans for 30 minutes. Transfer to a rack to cool further.
Cut out the photo transfers and freeze for 20 minutes or until firm. Spread a light coat of icing on a cookie. While the icing is still wet, peal the transfer off the backing paper and set it on top of the icing. Press down gently to remove air bubbles.
Pipe a border of royal icing around the transfer using a small writing tip. Let dry.
Then prepare the Royal Icing
To make 1 cup of Royal Icing.
2 cups confectioners' sugar
1 teaspoon powdered egg whites
1 tablespoon vanilla extract
3 tablespoons water
Combine the confectioners' sugar, powdered egg whites, vanilla, and water until blended. Add more water or sugar until thick and stiff.
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Cookie Jars or Supplies Make Great Gifts for Grandma
You can purchase a darling holiday Kitchen Fairy like this at Nordstrom. I'm sure she will enjoy it.
Get your girlfriend a cookie jar for a win-win situation.
Every Cook Can Use an Apron
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