I thought I would share this website for anyone looking for a great place to get even more recipes.
http://www.christmas-cookies.com/
Sunday, December 16, 2007
Candy Cane Cookies
RECIPE INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
3/4 cup butter, softened
1 cup sugar
1 large egg
1 tsp. peppermint extract
1/2 tsp. vanilla extract
2 1/4 cups all-purpose flour
Red food coloring
1. Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
Muddy Snowballs
RECIPE INGREDIENTS:
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Cookies
1 cup (2 sticks) unsalted butter, softened
2 ounces unsweetened chocolate, melted and cooled
2/3 cup confectioner's sugar
1 egg yolk
11/2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped walnuts
Dust
3/4 cup confectioner's sugar
3 tablespoons unsweetened cocoa powder
1. In a large bowl, using a wooden spoon, cream the butter until smooth. Stir in the melted chocolate and blend well.
2. Add the 2/3 cup of confectioner's sugar, egg yolk, and vanilla extract and stir until combined. Stir in the flour and salt until smooth.
3. Add the walnuts and stir until combined. Cover and refrigerate the dough for at least 1 to 2 hours or until it is firm enough to roll into balls.
4. Heat the oven to 350. Form scant tablespoonfuls of the dough into 1-inch balls. Place the balls on two ungreased baking sheets, leaving about 1 inch between them. Bake for 10 to 12 minutes or until the tops of the cookies are set. Cool on the baking sheets for about 3 minutes. Repeat until all the dough has been used.
5. Meanwhile, stir together the 3/4 cup confectioner's sugar and cocoa powder in a shallow bowl. Carefully dip the warm cookies into the dust (that is, throw them in the mud) to coat.
6. Cool the cookies completely on a wire rack. Roll again in the cocoa-confectioner's sugar dust. These snowballs don't need refrigeration -- just store in an airtight container. Makes about 4 dozen Muddy Snowballs.
7. KIDS' STEPS: Kids can help mix the cookie dough, shape it into balls, and roll the balls in the cocoa-confectioner's sugar mud.
Santa Hats
Santa Hats
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
RECIPE INGREDIENTS:
2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
1. Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
2. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
3. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.
Thursday, November 29, 2007
Pecan Pralines
Pecan Pralines
Ingredients
Makes about 2 dozen
* 2 cups sugar
* 3/4 teaspoon baking soda
* 1 cup light cream
* 1 tablespoon unsalted butter
* 2 cups pecan halves
Directions
1. Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely. Store in an airtight container up to 3 days.
Ingredients
Makes about 2 dozen
* 2 cups sugar
* 3/4 teaspoon baking soda
* 1 cup light cream
* 1 tablespoon unsalted butter
* 2 cups pecan halves
Directions
1. Line 2 baking sheets with parchment paper; set aside. In a 3-quart saucepan, mix together sugar and baking soda. Add cream and place over medium-high heat. Cook, whisking occasionally, until golden brown and mixture reaches 235 degrees on a candy thermometer, 25 to 30 minutes. Add butter and pecans and mix together until butter has melted and mixture is well combined, about 1 minute. Using a tablespoon, drop mixture onto prepared baking sheets about 2 inches apart; let cool completely. Store in an airtight container up to 3 days.
Chocolate Mint Wafers
Chocolate Mint Wafers
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate. A doubled recipe is twice as nice!
Prep: 25 minutes
Total: 35 minutes, plus chilling
Ingredients
Makes 44
* 1 cup all-purpose flour, spooned and leveled
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon plus 1/8 teaspoon salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup sugar
* 1 large egg
* 1/2 teaspoon pure vanilla extract
* 12 ounces semisweet or bittersweet chocolate, chopped
* 1/4 teaspoon pure peppermint extract
* Sprinkles, for decorating (optional)
Directions
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate. A doubled recipe is twice as nice!
Prep: 25 minutes
Total: 35 minutes, plus chilling
Ingredients
Makes 44
* 1 cup all-purpose flour, spooned and leveled
* 1/2 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon plus 1/8 teaspoon salt
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup sugar
* 1 large egg
* 1/2 teaspoon pure vanilla extract
* 12 ounces semisweet or bittersweet chocolate, chopped
* 1/4 teaspoon pure peppermint extract
* Sprinkles, for decorating (optional)
Directions
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
2. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
3. Form balls of dough (each equal to 1 teaspoon), and place on two baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
4. Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
5. Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
Butter Pecan Cookies
Butter Pecan Cookies
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in you mouth.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Makes 12
* 3/4 cup pecans
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup sugar, plus more for coating
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in you mouth.
Prep: 15 minutes
Total: 30 minutes
Ingredients
Makes 12
* 3/4 cup pecans
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup sugar, plus more for coating
* 1 teaspoon vanilla extract
* 1/8 teaspoon salt
* 1 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
2. With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
3. Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
4. Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.
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