ISO: ISO: your favorite holiday cookies that freeze well

In Search Of:
A

anna_x

Well-known member
Got to have lots at the end of next week, and more for Noche Bueno and Christmas itself. I know I can bake and freeze sugar cookies and frost next week. What works for you?

 
Anna, Carole Walter's book "GREAT COOKIES" list attributes such as long life, freezes, ships, etc

I can check at home tonight and see what she recommends.

 
any type of shortbread cookie or gingerbread cookies, molasses cookies, Russian teacakes can be

re-sugared after thawing. Sandi's oatmeal lace cookies(in T&T) last a good long time at room temp or in the fridge.

 
Anna, the list is very long and unfortunately most are untried by myself. I did make her Thumbprints

for Operation Cookie Drop back in 2006. They were fine.

That said, I was hoping Amazon would have a "Look Inside" option for this book so you could look at photos but they don't. Therefore I'm going to list the ones I've reviewed so far with your requirements just to get you thinking: You can ask for any recipe.

If I list it, that means she says it "freezes well" and has a "long shelf life." The engineer in me is a little tweaked that I can't find her definition of "long shelf life." Especially since that phrase is never applicable when my mouth and cookies are in the same kitchen.

DROP COOKIES
Spiked Apple Cookies
Hermits
Peanut Jumbles
Rustic Maple Pecan Cookies
Crystallized Ginger and Macadamia Wafers
Chocolate Chip Oatmeal Cookies.

HAND-FORMED COOKIES
Snickerdoodles
Crispy Gingersnaps
Joanna Pruess's Molasses Spice Cookies
Madras Cookies
Oatmeal Almond Jammies
Oatmeal Walnut Crisps
Poppy Seed Thumbprints
Honey-roasted Peanut Butter Cookies
Sesame Coins
Snowballs
Crackly Cinnamon WAfers
Chocolate and Vanilla Moonstones
Jeffrey's Chocolate Sugarsnaps
Chocolate Snowcaps

COLD CUTS
Icebox cookies
Pinwheel cookies
Brown Sugar Cookies
Chocolate Fleck Hubcaps
Chocolate-Peanut Butter Yo-Yo's
Chocolate Truffle Sandies
Pistachio Lime Thins

PIPE AND PRESS
Spitz
Spiced rickrack wafers

~~~~~That's half the book so far. Let me know what you think.

 
I'moing to try the shortbread ones in the morning.

Wondering too if the lacy oatmeals can be baked and frozen, then sandwiched next week.

 
Well, I can't type myself. (inside)

Could you send the recipe for maple pecan cookies? (My DiL loves all thing maple!) How about the Crystalized Ginger and Macadamia cookies - they sound quite special and I have ginger from Penzey's. What do you think Chocolate and Vanilla Moonstones are? (I love to go to Moonstone Beach on the Central Coast.)

 
Just finished making a double-batch

They came out thin and delicate with a nicely carmelized flavor. The batter thickened as I went along but didn't make a difference in cookies themselves. I'll put the chocolate between them later. It's tea time now with the not-so-pretty ones!

 
Sunset Magazine's Candy Cane Crisps

My favorite holiday cookie.


Candy Cane Crisps
from Sunset Cookbook Classics

Makes about 4 dozen

1 cup (1/2 pound) butter or margarine, softened
1 1/4 cups powdered sugar, divided
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes

In large bowl of an electric mixer, beat butter and 1 cup of the sugar until creamy; beat in vanilla.

In another bowl, stir together flour, oats, and salt; gradually add to butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.

Roll dough into 1/3-inch balls, then roll in remaining powdered sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and flour-dusted baking sheets. Flatten cookies with a fork, making a crisscrosss pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.

Bake in a 325 degree oven for 18 to 20 minutes or until the edges are lightly browned. Let cool on a baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely.
Store airtight.

 
You must log in or register to reply here.
Back
Top