Holiday 2013 Cookies

The list of 2012 Holiday Cookies, including the staples which you see here like checkerboard cookies, elfin shortbread, Greek clove shortbreads, gingerbread, crackle and caramel stuffed chocolate... plus many more. 

List of 2011 holiday Cookies

For the green and red/pink pinwheels simply follow the checkerboard cookie dough recipe and use only the vanilla portion (make 2 X the vanilla recipe then add red food colouring to one and green to another) Divide them in plastic zip lock bags and layer then on top rolling to create a pinwheel affect. Chill and before slicing and baking roll the entire roll in coloured sugar (opposite the colour of the outside) then slice and bake.

This year I've added these new recipes below.

Lemon Cornmeal Shortbread Cookies
Adapted from America’s Test Kitchen Holiday Cookies 2012 and Fine Cooking Cookies Holiday 2012

Makes 18 bars


1 cup (2 sticks) unsalted butter, room temperature
1 ¼ cup all purpose flour
¾ cup finely ground yellow cornmeal
½ teaspoon salt
¾ cup confectioners sugar
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon granulated sugar

1. Lightly spray the bottom and sides of a 9x9-inch square baking pan with nonstick cooking spray. Line the bottom with parchment paper, allowing about 2 inches to overhang on opposite sides. Lightly spray parchment with cooking spray as well; set aside.
2. In a medium bowl, whisk together flour, cornmeal, and salt until combined; set aside.
3. In the bowl of an electric mixer, beat butter, confectioners’ sugar, lemon zest, and vanilla until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Gradually add flour mixture and mix until combined.
4. Turn out onto a lightly floured work surface and lightly knead together dough holds together. Transfer dough to prepared pan and press into a smooth, even layer. Using the tip of a knife, score the dough all the way through, cutting into bars measuring about 1 ½ inches by 3 inches. Using a fork or the end of a wooden skewer, poke holes evenly along the bars. Cover pan with plastic wrap and refrigerate for 20 minutes.
5. While chilling, preheat oven to 325F. When chilled, sprinkle granulated sugar evenly over dough. Bake, rotating pan halfway through, until golden brown and top looks dry, 35 to 40 minutes. Remove from oven and using a sharp knife or a bench scraper immediately cut through scored marks into bars again. Allow to cool in pan for 10 minutes before using parchment overhang to lift shortbread out of the pan and transfer to a wire rack to cool completely before serving.

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Pistachio, Cranberry and Cardamom Shortbread
1 cup unsalted, shelled raw pistachios
1 and 1/4 cup all-purpose flour
3/4 cup sugar
1/2 cup unsalted butter, chilled and cut into pieces
1 tsp salt
1/4 tsp cardamom
1/2 tsp vanilla extract
2 tbsp cream
1/2 cup dried cranberries

Directions
Pulse pistachios in a food processor until finely ground, about 20-30 seconds.

Add flour, sugar, butter, salt, cardamom and vanilla.  Pulse until the mixture is the consistency of cornmeal.  With the machine still running, drizzle in 2 tbsp of cream.  This will result in a crumbly dough.  Add in the cranberries and pulse until just combined; about 5-10 seconds max.  **You do not want to over process the dough.

Using a spatula, transfer the dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open and roll the dough into a 9 x 10  inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 1 hours, or for up to 2 days.

Preheat oven to 350 degrees F.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 and 1/2-inch squares. Transfer the squares to baking sheets lined with silicon mats or parchment, spacing them about 1 inch apart.

Bake for 18 to 20 minutes. The edges should be very lightly brown.  Transfer to wire racks and let cool completely.  Cookies can be stored at room temperature for up to 5 days.



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Chocolate covered Lepkukhen


- 80 gr unsalted butter
- 225g white wheat flour (or plain flour)
- 255 g whole wheat flour
- 100 gr brown sugar (or brown sugar)
 - 2 tbsp Lebkuchen spice mix (***)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- zest of 1 lemon
- 2 eggs L
- 260 gr honey
- 4 tablespoons milk or cream


- Melted Dark Chocolate for coating

Dough:

 Melt butter in the microwave or in a saucepan over low heat and let cool slightly.

 Meanwhile, in a bowl mix flour with brown sugar or brown sugar, spices, cinnamon, salt, baking soda and lemon zest.

 Cream butter with eggs and honey slightly and incorporate the dry mass . Mix gently until a smooth dough, cover with plastic wrap and leave in the fridge overnight.

Preheat oven to 180 º C and prepare trays. lightly floured work surface. Place half of the dough and roll out with a rolling pin until leaving a 7-8 mm thick, adding more flour if it was too sticky. Cut out desired shapes with cookie cutters and distribute by trays. Bake for about 8-9 minutes.

While still hot, brush with a little cream or milk. .

When cooled dip the tops in the melted chocolate and allow to set. You can also dip the whole cookie to coat it completely if desired.

*** Lepkukhen spice mix:

Ingredients:

2 T. ground cinnamon
2 tsp. ground cloves
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1/2 tsp. ground coriander
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. ground anise seed
1/2 tsp. ground star anise

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Nutella stuffed Hazelnut Sandies

Yields 20 cookies

Ingredients

2/3 cup (150g) unsalted butter, room temperature
1 1/2 cup (180g) all-purpose flour
1/2 cup + 2 tbsp (70g) hazelnut meal (***)
1/2 cup + 1 tbsp (70g) icing sugar

Nutella

Instructions:

Mix flour and hazelnut meal in a bowl. Break up lumps with the back of a spoon. Set aside.
Using a stand mixer cream butter on medium low speed until smooth. Add sugar and mix until light and fluffy.

Add flour and mix on low for 30 seconds. Scrape the sides and bottom of the bowl to combine any dry lumps. Place in a zip lock bag and create a rounded log shape at the bottom of the bag. Refrigerate for 3 hours or up to 2 days.

Preheat oven to 325F. Line baking pans with parchment paper. Set racks in the middle of the oven.

Slice the log into thin 1/4 inch cookies with a sharp knife, it's much easier if the dough is  properly chilled.  Set the cookies on a pan.

Bake for approximately 9 minutes or until bottoms are lightly golden but not brown. Keep an eye on these!
Switch pan half way through baking. Transfer cookies to cooling rack.

When cool spread nutella on one side and place another cookie to create a sandwich.


*** For hazelnut meal line a tray with parchment and add hazelnuts, bake at 325 F for 7-10 minutes. When cool remove the peels by placing the hazelnuts between two tea towels and lightly rolling over top with a rolling pin.  Grind in a grinder until fine.

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Cherry nests

Basic vanilla dough:

Ingredients

3 cups all-purpose flour
1/2 teaspoon salt
2 sticks unsalted butter
1 cup sugar
1 large egg
2 teaspoons pure vanilla extract

Filling: Cherry jam
Glaze:
1 cup powdered sugar
2 to 3 teaspoons water
1 1/2 teaspoons almond extract


Directions:

Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

Follow the instructions below for the basic dough, once it's made roll them into small balls (bite size)
Next you flatten them slightly on a flat surface and using the back of a wooden spoon poke a small indent (do not poke all the way through like a donut) in the centre.

Place on a flat plate and cover with plastic wrap, chill completely.

Before baking fill the centres with cherry jam using the back of a small spoon.

Bake on 350 for 12 mins or so. (bottoms should not be brown)

When cool make up the glaze and using a piping bag (with a small hole cut out) drizzle over the top of all the cookies to create a strudel pastry effect.

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Cream Cheese pastry cookies
(tastes very much like a puff pastry palm leaf)


250 grams flour
100 grams cold butter, cut into pieces
200 grams cream cheese (soft, philly)
vanilla extract
60 grams granulated sugar

Mix all the ingredients into the flour and sugar and blend with hands until it resembles coarse crumbs like a pie pastry... wrap and chill.


Roll out to about 1/3 inch thickness in a large rectangle, sprinkle more white sugar over top and begin rolling like a cinnamon bun.

Chill again and then preheat oven to 400 F. Slice and dip each piece into sugar (I only dipped the tops as not to cause the sugar to burn on the bottom) and then bake for 15-20 minutes.

Cool and enjoy!

Holiday Cookies 2012

Linzer Cookie

Checkerboard Cookies (This is last year's cookie batch, the recipe for checkerboard or "swirl" as it was last year is there)

Pistachio Apricot Nests (thumb print cookies)

Nusstaler (Chocolate Dipped Hazelnut cookies) 



Gingerbread with Lemon Icing 

Ultimate Ginger Cookie 

Healthy Chewy Gingerbread cookies (Spelt flour - agave - coconut oil.  No white flour or butter)

Finnish Meringue Cookie



Elfin Shortbread Bites

Greek Clove Melt in your mouth Shortbread



Candycane Meringue 

Chocolate Dipped Chewy Coconut Macaroon 



Chocolate Crackle Cookie

Sparkle Espresso Crackle Cookie

Salted Caramel Stuffed Chocolate Cookie



Pistachio Honey Cookie (Gluten Free) 

Cinnamon Sugar Pillows (Vegan)


My tips:

Baking is serious business, and in order to pull off a large amount/variety of cookies it requires organization.  Things you will need:

- Butter, lots and lots of butter! I'm sure that's a given with cookies, I just couldn't help saying it :D
If you're working on a large number of cookies in one day then try to estimate from your recipes how much butter you're going to use and then place it all on the counter to soften (if that's what the recipe requires)
Keep your eggs on the counter too to come to room temperature.

I used over 8 pounds of butter to make all the cookies!

- A stand mixer! I borrowed my mothers pink Kitchen Aid since mine is still broken for over a year and I haven't replaced it yet :(

- A clean/organized kitchen makes all the baking a lot easier so organize before hand and keep the dry ingredients away from the sink/moisture (which brings me to my next tip)
I will also add fridge space because you will be chilling doughs and removing them from the fridge, shaping and chilling..etc.

- Have a gentle hand soap on hand, you will be washing your hands a lot between batches and after 3 days of baking my hands are in a lot of pain (they dry out from washing!)  Moisturize hands well before bed to prepare for the next day of baking.


- Keep basic ingredients like flour/sugar/brown sugar accessible (I put them in large bins) the flour needs to be scooped in measuring cups and leveled so you need the space to do this. Keep a knife and measuring cup as well as a small scooper in the bag/bin of flour for easy measuring.

- I tend to think I'm pretty environmentally friendly and I don't waste money on plasticy things but at this time of year my biggest tip is to get some ziplock bags, the large ones (.. and Cling wrap)  I can't emphasize this enough because it will save your life!! After mixing up a batch of dough just throw the ball it a ziplock and if it needs flattening out you can just use a rolling pin right over the bag after sealing and removing the air.  It's my best trick.
For checkerboard cookies I even flatten it out evenly in the bag and then chill, then I simply tear the bag and slice the large flat square disk of dough into strips, same goes for both the chocolate and white and this makes it easy to assemble/stack and create a checkerboard in minutes. So simple!

Same for crumbly shortbread doughs, just toss in the bag and press down to bring it together.  Chill, tear the bag and slice into squares then bake.  You might want to leave some doughs on the counter to warm up a tad bit, it all depends on the dough. Shortbread could "crack" if it's too cold so let it warm up a bit before slicing with a big sharp knife for clean neat slicing.

You can also use ziplock bags as piping bags!

- Tons of parchment (it is your best friend!!!) and a good amount of baking sheets !

And finally keep hydrated!!!!! I get so distracted working that I tend to forget to drink (or eat.. or even sleep!!)  so next year I will whip up a big jug of something (ice tea?) or a thermos and just keep it on hand for drinking.

Thanks to Redpath for sending me their Agave Nectar, I put it to use in my healthy gingerbread cookies!

December 2011 - Cookie Challenge

It's 2012!! Happy New Year everyone.

Somehow it seems that every december I'm either occupied or kept away from blogging... but now I'm back and I brought cookies!! (well recipes :))

It's been a great month, filled with lots of sales, shopping and some baking. I took on this last minute challenge of making a variety of holiday cookies in less than 14 hours straight, it was alot of work but I'm proud of my accomplishment.

Here are some of the varieties I chose and I'd love to share the recipes with you all because not only are they impressive but also very easy!

The pinwheel:

Made one batch of the following but did not divide and add any cocoa.
Then went back and made another batch adding twice the amount of cocoa listed and then rolled out two sheets into equal squares, once they were chilled I layered the chocolate over the white and rolled like a jelly roll firmly. Chill for another hour or so (or up to 2 days in the fridge) then slice into 1/4 inch and bake on a sheet.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

1/4 teaspoon pure lemon extract

1/4 teaspoon salt

2 1/2 cups sifted all-purpose flour

3 tablespoons Dutch-process cocoa powder

1 large egg

Directions

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.

Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.

Place each half of the kneaded dough between two sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.

Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place three strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.

Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

RECIPE courtesy of Martha Stewart

Chocolate Kissed Gingerbread Cookies

3 cups flour

2 tsp. ginger

1 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. nutmeg (I omitted)

1/4 tsp. salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

1/4 cup granulated sugar

1 tsp. vanilla extract

Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Elfin Shortbread (super easy and always a hit with these melt in your mouth nuggets!!)

Elfin Shortbread Bites

from Simply Homemade Food Gifts

1 1/4 cups flour

3 TB sugar

1/2 cup butter

2 TB red and green sprinkles

Cut chilled butter into small cubes with knife, add flour and sugar then work with hands until resembles coarse crumbs. Gently add sprinkles in the end and bring the dough together. Flatten into a square about 1 inch thick and cover with cling wrap, refrigerate and then slice into small squares and bake for 12 minutes on 325 F.

Piparkakut Cookies by The New York Times

Ingredients

9 Tablespoons Unsalted Butter

1/2 Cup Sugar

1/4 Cup plus 2 Tablespoons Molasses

1/2 Teaspoon Cinnamon

1/2 Teaspoon Cloves

3/4 Teaspoon Cardamom

1 & 1/2 Teaspoons Ground Ginger

1/4 Teaspoon Freshly Ground Black Pepper

1 Teaspoon Finely Ground Orange Zest

1 Egg

Dash of Salt

1 Teaspoon Baking Soda

2 & 3/4 Cups Flour

1 Egg White (optional)

Directions

Heat your Butter, Sugar, Molasses, Spices, and Orange Zest in a small saucepan for about 4-5 minutes, or until your sugar is completely dissolved. Remove from heat and continue to stir for a bit. Leave alone for about 20 minutes or until room temperature. Pour into a mixing bowl and beat in the Egg, Salt and Baking Soda. Combine half of your flour. Now mix in the other half. Mix until just combined. Now form into a ball, wrap in plastic and refrigerate overnight.

Preheat oven to 350, and working in small batches, roll out your dough onto a floured surface. Rolled as thin as you’d like them, really…and then cookie cutter away! Arrange cookies 1/2 inch apart on a parchment lined Cookie Tray. If you would like to , beat one Egg White and Brush on top of each cookie and sprinkle Turbinado sugar on top. Bake for 8- 10 minutes . Shout “I Love Finland!”

All photographs were taken by the man who saved this blog from nasty injected viruses, Evan Lentz…we praise you and your brilliance.

Now for my favourite little thumb print cookies. It starts with two basic doughs, one chocolate and one vanilla and from there you can just go crazy!!

I remember when we were younger we'd make roll the white dough in coconut and do strawberry jam in the centre or roll in chopped walnuts and dot with blueberry jam. This time I rolled in crushed pistachio and went with apricot jam. Also a chocolate dough with raspberry.

Go wild! Maybe try a white dough rolled in crushed hazelnuts and dotted with nutella :P

Follow the instructions below for the basic dough, once it's made and chilled a bit roll them into small balls (bite size)

Next you poke a small hole in the centre with the back of a wooden spoon.

Beat a little egg white until frothy and set aside, then dip the tops of the cookies in the egg white and into the chopped nuts or coconut, it will stick to the top nicely.

Next use a small spoon or tiny piping bag to drop a tiny bit of jam into the centre (the thumb print/hole you made with the wooden spoon) not too much jam or it will over flow.

Bake on 350 for 12 mins or so.

Basic vanilla dough:

Ingredients

3 cups all-purpose flour

3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)

1/2 teaspoon salt

2 sticks unsalted butter

1 cup sugar

1 large egg

2 teaspoons pure vanilla extract

Directions

Whisk together flour, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.


Basic chocolate dough:

Ingredients

2 2/3 cups all-purpose flour

1/3 cup unsweetened Dutch-process cocoa powder

3/4 teaspoon baking powder (omit if making thumbprints, ball cookies, or spritz cookies)

1/2 teaspoon salt

2 sticks unsalted butter

1 cup sugar

1 large egg

2 teaspoons pure vanilla extract

Directions

Whisk together flour, cocoa powder, baking powder, and salt in a large bowl. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Add flour mixture, and beat until combined.

Chocolate Crinkle Cookies

(yeilds 4 to 5 dozen, depending on the size you make them)

2 cups sugar

1/2 cup melted butter

4 ounces unsweetened chocolate, melted and cooled

2 tsp (or a little more)vanilla

4 eggs

2 cups all-purpose flour

1/2 tsp salt

2 tsp baking powder

Powdered sugar for rolling the dough in

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-Mix together the sugar, oil, melted chocolate and vanilla.

-Add the eggs, one at a time, and mix until blended.

-Stir in the flour, salt and baking powder. Mix until well combined.

-Chill the dough, covered, in the fridge at least three hours, or overnight.

-Heat the oven to 350f

-Drop the dough by heaping teaspoons into the powdered sugar and then shape into balls. Place on parchement lined baking sheets and bake for 8 to 12 minutes until beautiful.