What kind of cookies are you baking this Christmas? I have the paper loaf pans, but need cookies...

S

sandi-in-hawaii

Well-known member
I think my friends will revolt if there aren't at least a few cookies in their goodie bags this year smileys/smile.gif

So what are you baking? I haven not decided yet, but will definitely make those peanut butter cookies I posted above...

 
Hey Sandi, what's up? I'm not sure how much baking I'll be doing, but some of my favorites are:

Jam Thumbprints (Ina Garten), Mocha Truffle Cookies (BHG), Chocolate Espresso Sandwich Cookies (Judith Sutton)- (have made the cookies, but not the ganache filling), Cinnamon Cookies, and Chewy Chocolate Chip Cookies.
Let me know if you want any of these recipes.

 
HI Sandi, a couple of new ones I am looking at are from the Dec Gourmet and Eating Well issues...

in Gourmet there Pistachio Cranberry Icebox Cookies, Gilded Sesame Cookies and maybe the Damson Plum Pinwheels. Eating well uses a lot of whole wheat pastry flour that I need to track down, my local Whole Foods and neighborhood grocer don't have it--maybe a small trip to Wegmans? Anyway, Blueberry and White Chocolate Ginger Cookies, Apricot Almond Sandwich Cookies and Raspberry Chocolate Thumbprints all look good. Now only for the time.............

Have you picked out any new ones for this year?

 
Sandi, I bke quite a variey of cookies. Here are my most requested. If you're interested in any of

the recipes I'll post. Raspberry Swirl Cookies, Crispy Oat Cookies, Chocolate Chip Cinnamon Biscotti, and Secret Recipe Chocolate Chip Cookies

 
Here's my list. My sister comes up for 2 days and we start at around 5 am. We also make some candy.

Christmas Cookie List

Spritz
Frangipane-Cherry Bars
Christmas Checkerboards
Peppermint Crackles
Venetians
P’nut Butter Cookie Cups
Black and White Macaroons
Chocolate Truffle Cookies
Kentucky Bourban Tarts
Pecan Diamonds
Chocolate Pretzels
Cuccidata
Coconut Macadamia Crescents
Chocolate Caramel Treasures
Poinsettias
Chocolate Sambuca Crinkles
Secrets
Pignoli
Lizzies
Hazelnut Pinwheels
The Pistachio Cranberry ones in the new Gourmet

 
Recipes for cookies

Raspberry Swirl Cookies
1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt
Raspberry filling:
1/2 cup raspberry jam
1/2 cup flaked coconut (I used sweetened)
1/4 cup finely chopped walnuts
Cream butter; gradually add sugar, beating well at medium speed. Add egg and vanilla; beat well. Combine flour, baking powder and salt; add to creamed mixture, beating well. Shape dough into a ball; wrap in plastic wrap, and chill 2 hours.
On floured wax paper, roll dough to a 12x9 inch rectangle. Spread raspberry filling evenly to within 1/2 inch of edges. Carefully roll dough, jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch
side seam to seal. (leave ends open) Wrap dough in plastic wrap. Chill 1 hour or until dough is firm
Unwrap dough from plastic wrap and cut into 1/4 inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375 for 8-10 minutes or just until cookies begin to brown around edges. Cool on wire racks. Yield 3 1/2 dozen
Crispy Oat Cookies
1 cup butter softened
1 cup sugar
1 cup firmly packed brown sugsar
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup regular oats, uncooked
1 cup crushed corn flakes cereal
1/2 cup flaked coconut
1/2 cup chopped pecans or walnuts
Cream butter; gradually add sugars, beating well at medium speed of electric mixer. Add egg, and beat well; add oil and vanilla, mixing well.
Combine flour, soda and salt; add to creamed mixture, mixing well. Stir in oats and remaining
ingredients. Shape dough into 1 inch balls. Place on ungreased cookie sheets and flatten each ball with tines of a fork. Bake at 325 for 15 minutes. Cool slightly; remove from cookie sheets and cool. Makes 10 dozen. PS This is a good recipe for a cookie swap because it makes so many.
Chocolate Chip Cinnamon Biscotti
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 tbsp. instant coffe or espresso granules
2 large eggs
2 cups all purpose flour
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. ground cinnamon
cup chopped walnuts or pecans
1 cup semisweet mini chocolate chips
2 (2 ounce) squares vanilla candy coating, melted
Combine first 4 ingredients in a large bowl; beat at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time , beating until blended.
Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Fold in nuts and chocolate chips.
Divide dough in half and shape each dough portion into a 10x2 inch log on a lightly greased baking sheet.
Bake at 350 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire rack to cool completely.
Cut each log diagonally into 1/2 inch thick slices with a serrated knife using a gentle sawing motion and place slices on ungreased baking sheets.
Bake slices at 350 for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire rach to cool.
All 3 recipes come from Southern Living cookbooks. Take a little time to make but are well worth the results!

 
Shortbread, Pepparkakor, Chocolate Pecan bars, Orange Chocolate Chip Shortbread.

I also like to make Russian Teacakes, mold a piece of dough around 1/2 of a caramel, then dip tops in chocolate after they're baked. Also, I may make date bars.

 
Forgot this one Secret Recipe Chocolate Chip Cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups flour
1 1/2 tsp. baking soda
1/2 tsp salt
1 cup butter softened
3/4 cup firmly packed brown sugar
3/4 cup sugar
2 tsp. vanilla extract
1 tsp. lemon juice
2 eggs
3 cups semi sweet chocolate chips
1 1/2 cups chopped walnuts (optional)
Preheat oven to 350. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda and salt into mixing bowl. In another bowl cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs beat until fluffy. Stir the flour mixture into egg mixture blending well. Add chocolate chips and nuts to dough mixing well. Using 1/4 cup of dough for each cookie. Scoop round balls (My ice cream scooper is perfect size)and place 2 1/2 inches apart on baking sheets. Bake till lightly browned 14- 16 minutes. Transfer to wire rack to cool. Makes 2 dozen large cookies. From Luch Box Special

 
My hub makes tins of cookies as presents. This year making one from work: rec - Chocolate Crinkles

** Chocolate Crinkles **

Although these aren't exactly the recipe we used at Cookies By Design, they taste exactly the same: absolutely wonderful! smileys/smile.gif And so easy to make, too! Makes about 72 cookies.

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.

Combine the flour, baking powder, and salt; stir into the cocoa mixture.

Cover dough, and chill for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C).

Line cookie sheets with parchment paper.

Roll dough into one inch balls (a number 50 size scoop works well). Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Prep: 20 Minutes
Cook: 12 Minutes

 
Here ya go, starburst: - REC: Mocha Truffle Cookies

MOCHA TRUFFLE COOKIES

"These double-chocolate cookies have a soft trufflelike center, a crispy outside, and a delectable coffee flavor."

INGREDIENTS:

1/2 cup butter (I use unsalted)
1/2 cup semisweet chocolate pieces (I use 3 oz semisweet chocolate, chopped)
1 tablespoon instant coffee crystals (I use 1 1/2 Tbsp instant espresso)
3/4 cup sugar
3/4 cup packed brown sugar (I use dark brown)
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate pieces (I use Ghirardelli semisweet chocolate chips)

DIRECTIONS:

1. Preheat oven to 350 F (325 F for dark pans). Lightly grease 2 cookie sheets.

2. In a large saucepan, (I use a double boiler), melt butter and the 1/2 cup chocolate pieces over low heat, stirring until smooth. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla.

3. In a medium mixing bowl sift together flour, cocoa powder, baking powder, and salt. Stir into chocolate/coffee mixture. Fold in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto cookie sheets.

4. Bake about 10 minutes. (Do not overbake. Cookies should remain very soft, almost raw to the touch in the centers; the edges will become crunchy when cooled).

5. Let cool 1 minute before removing from sheets to a wire rack to cool completely.

Makes 30 cookies.

From Better Homes and Gardens - Edited by Meryl

 
rec: Pistachio Biscotti

** Pistachio Biscotti **

In Italy, a cup of espresso or cappuccino just wouldn't be complete without biscotti. These travel well and so are good for making for your holiday mail-out tins!

18 cookies
time to make 1½ hours 30 min prep

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1/4 cup butter or margarine, melted
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon grated lemons, rind of
1 cup shelled pistachios, chopped

1. Heat oven to 325 degrees.

2. Position rack in center of oven.

3. Combine flour, baking powder and salt in a medium bowl and set aside.

4. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl.

5. Gradually stir in dry ingredients until smooth.

6. Stir in nuts.

7. Form dough into a 15x4 ½-inch log or prepared sheet.

8. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean.

9. Cool for 15 minutes.

10. Keep oven on.

11. With serrated knife, cut log on angle into 18 ½” thick slices.

12. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes.

13. Turn cookies over and bake 10-12 minutes more.

14. Cool cookies on wire racks.

15. Note: if you can't find pistachio, you can substitute almonds.

http://www.recipezaar.com/44360

 
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