Category Archives: Twenty Five Days of Cookies

Twenty Five Days of Cookies: Cranberry Shortbread

FullSizeRender

We’ve made it; today is Christmas and your holiday baking should be done. But, if your like me and you love to hide out in your kitchen and bake, your still at it. I know I am. But today’s recipe is super quick and filled with holiday cheer. Merry Christmas!

These buttery cookies from Bake or Break are perfect for your last minute baking.  There are only a handful of ingredients which are mixed together in a single bowl. Allow the dough to chill for a bit then bake away. It really couldn’t be easier. You can even make the dough several days ahead of time and keep it wrapped tightly in the refrigerator until you are ready to bake your cookies. And the results? Rich, buttery and filled with cranberry deliciousness in every bite.

CRANBERRY SHORTBREAD

1 1/2 cups all-purpose flour

10 tablespoons unsalted butter, softened

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/3 cup dried cranberries

  • Using an electric mixer on medium speed, beat together the flour, butter, sugar, salt, and vanilla until combined. Dough will be crumbly but will hold together when pinched.
  • Mix in the cranberries.
  • Gather dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat oven to 325°. Line baking sheets with parchment paper.
  • Roll out dough to a 10-inch square, about 1/4-inch thick. Using a sharp knife, cut dough into 2-inch squares.
  • Carefully transfer squares to baking sheets.
  • Bake for 22-25 minutes, or until lightly browned. Cool on pans for about 5 minutes.
  • Transfer the cookies to wire racks to cool completely.

Yields: 25- 2 in ch cookies

 

Advertisements

Pumpkin Biscotti

IMG_7770

Christmas is tomorrow  and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

What is fast to bake and delicious to eat? Biscotti. I love all kinds of biscotti but this pumpkin version from King Arthur Flour has fast become one of my favorite holiday treats. (OK, I seem to love all holiday treats but this one is right up there on the top of my list). Try them for yourself and I’m sure you’ll agree.

PUMPKIN BISCOTTI

4 tablespoons softened butter, salted or unsalted2/3 cup granulated sugar

1 1/4 teaspoons pumpkin pie spice

3/4 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup pumpkin purée

2 cups all purpose flour

Colored sugar for sprinkling (optional)

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy. 
  • Beat in the egg and pumpkin purée.
  • At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
  • Scoop the dough onto the prepared baking sheet.
  • Divide it in half, and shape it into two 10″ x 2 1/2″ logs. Pat the logs into long rectangles, and smooth their tops and sides.
  • Sprinkle with the decorative sugar if desired, pressing it in gently.
  • Bake the dough for 25 minutes. Remove it from the oven.
  •  Reduce the oven temperature to 325°F. 
  • Wait 5 minutes, then use a sharp chef’s knife or serrated knife to cut the log crosswise into 1/2″ to 3/4″ slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. 
  • Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they’re starting to turn golden brown around the edges. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
  • Remove the biscotti from the oven when they’re completely cool. Store airtight at room temperature for several days.

Yield: 30 to 40 biscotti

Twenty Five Days of Cookies:  Cardamom & Pepito Chocolate Bark

IMG_7767

Christmas is just two days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

I’ve heard it said that chocolate brings everything together and this is definitely the case with this spicy and sweet chocolate bark. Although I’ve included a recipe here, consider it to be more of a method. I’ve used a combination of both dark and semi-sweet chocolate but you can use a single kind or a combination that excites you. The same goes for the stir-ins. I love the complex flavor of cardamom but it is definitely an acquired taste. Ground cinnamon makes a lovely substitution. I like to use a combination of crunchy and chewy for my nuts and fruit and toasted pepito seeds and tart and chewy cherries are my preferred flavors this season. However, in previous years I’ve included chopped candied ginger, toasted almonds, and sunflower seeds. The options are unlimited and so go ahead and experiment. That’s half of the fun!

CARDAMOM & PEPITO CHOCOLATE BARK

1 cup semi-sweet chocolate, roughly chopped
2 cups dark chocolate, roughly chopped
1 tsp. ground cardamom
2 cups pepito seeds, toasted
12 cup dried tart cherries
1 teaspoon coarse sea salt
  • Place chocolate in a heatproof bowl set over a saucepan of simmering water.
  • Cook, stirring occasionally, until melted, 8 minutes.
  • Remove the bowl from pan and stir in cardamom and half of the pepito seeds and half of the cherries.
  • Spread mixture onto a parchment paper-lined baking sheet into a 10” x 7” rectangle, about ¼” thick.
  • Sprinkle evenly with the remaining pepitos and cherries.
  • Sprinkle evenly with the salt.
  • Chill, uncovered, until bark hardens, about 2 hours.
  • Break into pieces to serve.

Yields 20-25 pieces

Twenty Five Days of Cookies: Cinnamon Bun Pin Wheels

IMG_7771

Christmas is just three days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Warm cinnamon buns bursting with brown sugar, cinnamon and pecans are the perfect morning treat. But who says these flavors have to be saved for breakfast? Not King Arthur Flour; these cinnamon bun inspired cookies are the ultimate holiday indulgence. They are the perfect compliment to your holiday baking and they taste pretty darn good when served slightly warm.

I’ve even been known to keep a roll of the dough in the freezer so I can bake up a fresh batch when the mood strikes. And why not? It is the holiday season after all!

CINNAMON BUN PIN WHEELS

VANILLA DOUGH

½ cup confectioners’ sugar

¾ cup (12 tablespoons) unsalted butter

½ teaspoon salt, extra-fine preferred

1 ½ teaspoons vanilla extract

1 ½ cups all purpose flour

CINNAMON DOUGH

¼ cup dark brown sugar

2 tablespoons honey

½ teaspoon salt, extra-fine preferred

½ teaspoon vanilla extract

¾ cup (12 tablespoons) unsalted butter

1 tablespoon ground cinnamon

½ cup chopped pecans, toasted

1 ½ cups all purpose flour

 

To make the vanilla dough:

  • In a medium-sized mixing bowl cream together the sugar, butter, salt, and vanilla. 
  • Add the flour, stirring to make a cohesive dough.
  • Flatten the dough into a disk, wrap it in plastic, and refrigerate until ready to use — at least 1 hour.

To make the cinnamon dough:

  • In a saucepan combine the sugar, honey, salt, vanilla, butter, and cinnamon.
  • Heat over medium heat until the butter has melted and the sugar has dissolved.
  • Remove from the heat and allow to cool briefly. 
  • Transfer the cinnamon mixture and the toasted pecans to a food processor, and process until smooth.
  • In a medium sized mixing bowl, combine the pecan mixture and flour to make a cohesive dough.
  • Flatten the dough into a disk, wrap it in plastic, and refrigerate until ready to use — at least 1 hour.

To shape the cookies:

  • Place parchment or waxed paper on your work surface and dust it lightly with flour.
  • Lay the vanilla dough on the parchment and roll it into an 18″ x 12″ rectangle. Set it aside.
  • Using more parchment paper or waxed paper, roll the cinnamon dough slightly smaller than the first, into a 17 ½” x 11 ½” rectangle.
  • Place the smaller piece of dough on top of the larger piece of dough, using the parchment to transport.
  • Starting with a long edge, use the parchment to help you gently roll the stacked dough into a tight log, with no gaps.
  • Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze for 1 hour.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Remove the dough from the freezer, unwrap it, and place it on a clean work surface. Let it thaw for 15 minutes, or until it’s soft enough to cut. 
  • Use a sharp knife to gently cut the log into ¼” slices. If the dough becomes too soft to handle, place it back in the freezer briefly. Transfer the cookies to the prepared baking sheets.
  • Bake the cookies for 12 to 14 minutes, or until they feel firm. Remove them from the oven and transfer to a rack to cool.
  • When cool, store airtight, at room temperature; freeze for longer storage.
  • Yield: 4 dozen cookies.

Twenty-Five Days of Cookies: Frangelico Crinkles

Christmas is just four days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

For me, nothing says Christmas more than plates of freshly baked cookies.  Traditional sugar and gingerbread cookies are nice but in order to add an element of surprise to my cookie plates I always make sure I include one or two new types each year.  However, as much as I love chocolate, I usually shy away from chocolate based cookies since their presence on the cookie tray is often overpowering.  This year I stumbled upon a chocolate cookie that sounded too good to resist.  Combining the amazing flavors of dark chocolate and hazelnut, these Frangelico crinkle cookies from Mary Lee’s Desserts in Vienna, Virginia were too decadent and enticing to pass up.  The sophisticated flavor combination makes this a very adult cookie.  As an added bonus you can freeze them so they can be made ahead of time and brought out for any cookie giving occasion that pops up.

Don’t let the batter like dough scare you.  Once it sits in the refrigerator it firms up and the result is a dough that is the perfect consistency.

FRANGELICO CRINKLES

 
1 1/4 cups flour
1 Tablespoon baking powder
1/2 Teaspoon salt
12 ounces top-quality dark baking chocolate, chopped
6 Tablespoons chilled, unsalted butter, cut into small pieces
2 extra-large eggs, at room temperature
1/2 cup plus 3 Tablespoons sugar
1 Tablespoon vanilla extract
1/4 cup heavy whipping cream
6 Tablespoons Frangelico liqueur
1 cup confectioners’ sugar, sifted
  •  Sift together the flour, baking powder, and salt.
  •  Heat a few inches of water in a medium sized saucepan over medium heat.  Combine the chocolate and butter in a heat proof bowl that is large enough to sit over the saucepan.  Heat just long enough for them to melt, stirring to incorporate.  Remove from the heat.
  • Whisk together the eggs and sugar by hand in a mixing bowl until the mixture has lightened in
    color.
  • Add the cooled chocolate mixture, vanilla extract, cream, and liqueur, stirring to incorporate, then
    gently and gradually fold in the flour mixture to form a soft dough.
  • Cover and refrigerate for at least 3 hours and up to overnight.
  • Preheat the oven to 350 F degrees.  Line several baking sheets with parchment paper. Place the
    sifted confectioners’ sugar on a plate.
  • Shape a heaping tablespoon of dough into a ball, then roll to coat completely in the confectioners’ sugar.  Repeat to use all of the dough, spacing the dough balls 2 inches apart on the baking sheets.
  • Bake one sheet at a time for 9 to 11 minutes; the cookies will be puffed and cracked but soft in the center.  Do not over bake.
  • Remove from the oven.  Cool for 2 minutes on the sheet; transfer the cookies to a wire rack and cool completely before serving or storing.
YIELDS:  36 cookies
The cookies may be stored in an airtight tin for up to 2 days or frozen for up to 1 month.

Twenty Five Days of Cookies:

photo 2-66

Christmas is just five days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Here’s another one of my holiday favorites.  These bite sized cookies from King Arthur Flour are easy and fun for kids to make while being sophisticated enough for even the most refined of adult palates.  I rolled my cookies in shredded coconut but finely chopped nuts would work just as well.  The cookie filling is jam so you can be flexible and use whichever flavors you prefer.  For a colorful contrast I used strawberry and apricot but fig, blueberry, and pineapple preserves are also good.  Perhaps you need to make a double batch and experiment.

THUMBPRINT COOKIES

1 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs, separated

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup almond flour

2 1/2 cups all-purpose flour

1/2 cup shredded coconut

3/4 cup jam, jelly, or preserves of your choice

  • In a large bowl, cream the butter and sugars together until very light.
  • Beat in the egg yolks, vanilla, and salt.
  • Add the almond flour and all-purpose flour, stirring until well blended.
  • Cover and chill the dough for at least 1 hour.
  • Pre-heat the oven to 325 degrees and line a cookie sheet with parchment paper.
  • In a small bowl, whip the egg whites until foamy.  Place the shredded coconut on a plate.
  • Break off bits of dough and roll between your hands to form 1 inch balls.  Dip the ball in the egg whites then roll in the coconut.
  • Place the cookies 2 inches apart on the prepared baking sheet.  Use our thumb to form an indentation in the top of each cookie.
  • Bake the cookies for 12 to 16 minutes or until they are golden brown.  Remove the cookies from the oven and transfer to a wire rack to cool.
  • Fill the thumbprint with jam, using about 1/2 teaspoon per cookie.

Yields: 5 dozen cookies

Twenty-Five Days of Cookies: Meringue Drops

Christmas is just six days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!

Egg whites and sugar. It doesn’t get much easier than these cookies that can be dressed up or down to fit any occasion.  For Christmas I’ve doctored mine up with a bit of red and green food coloring, added some colored sugar and they are good to go.  I’ve experimented with different flavorings as well.  Vanilla is always tasty but I found some creme de menthe in pantry used that to make mint ones.  In the past, I’ve also used orange or lemon extracts as well.  Which ever flavor you decide to use, they are sure to be a hit.

MERINGUE DROPS 

 
2 egg whites
1/8 teaspoon salt
1/4 teaspoon cream of tarter
1/2 cup super fine sugar
1 teaspoon extract of your choice
coarse sugar and food coloring if desired
  •  Preheat oven to 250 degrees.  Line two cookie sheets with parchment paper and set aside.
  •  In a clean, non-plastic bowl beat the egg whites with an electric mixer on high speed until frothy.
  •  Add the salt, cream of tarter, and food coloring if using and beat until blended.
  • Gradually add the sugar until completely incorporated and stiff peaks begin to form.
  •  Add the extract and beat until completed incorporated and no streaks remain.  Continue beating until the peaks are shiny.
  • Using a small dough scoop, tablespoon or a pastry bag, place tablespoon sized portions of the meringue mixture on the prepared cookie sheets.  Sprinkle with coarse sugar if desired.
  • Bake in the preheated oven for 1 hour.  Without opening the door, turn off the oven and allow to sit for 1 1/2 to 2 hours until the cookies are completed cool and crisp.
One Real Peach.

reflections on the heartbreak and hilarity of mothering, writing, and living authentically

Wine and Cheese (Doodles)

Part aged wisdom, part trashy yumminess, always slightly salted observations about life, love, and living abroad

Sprouted Kitchen

The food that accompanies my adventures!

Not Without Salt

Delicious Recipes and Food Photography by Ashley Rodriguez.

101 Cookbooks

The food that accompanies my adventures!

Local Milk Blog

The food that accompanies my adventures!

Spoon & Shutter

In and out of the kitchen with Susan and Ted Axelrod

Plating Up

The food that accompanies my adventures!

A Life of Spice

Food, Culture and Lifestyle with Monica Bhide

The Blueberry Files

The food that accompanies my adventures!

Zosia Cooks

The food that accompanies my adventures!

Yummy Supper

The food that accompanies my adventures!

What Julie Ate

It's a delicious life, but somebody has to live it.

United Noshes

The food that accompanies my adventures!

The Bitten Word

The food that accompanies my adventures!

Savory Simple

Everyday Gourmet Recipes

Hip Foodie Mom

The food that accompanies my adventures!

From Away

Cooking and Eating in Maine

Always Order Dessert

The food that accompanies my adventures!

Yankee Kitchen Ninja

The food that accompanies my adventures!

%d bloggers like this: