Anyone up for a Holidays 2009 Cookie Thread?

[ljt2r]

In light of the lousy/frustrating holidays last year (well, it is all relative, but I mean no cookies, no decorating, etc from moving), I am determined to go all out this year! And I have my first guest (Hi Kyra!) coming Sunday to help me decorate the house, so the kids and I got the cookies started today. (I hope shelikes cookies better than an immaculate home. ) We focused on long lasting cookies since it is early.

We made traditional shortbread (I prefer Carol Walter's recipe, found here) and Mini Chip Peppermint Crisps (originally posted by hAndyman but I lost the link, my copy of the recipe and pics are here), and the dough for my Espresso Chocolate Chip Mandelbrot is chilling in the fridge.

I am hoping to get to Chocolate Shortbread soon also. Anyone else started yet? Care to share? I am starting to have an idea of what cookies I want to traditionally be on my holiday cookie tray every year--but I like to try new ones each year too and have not had any jump out at me yet.

[ccooney]

Oooh! Oooh! Me! Me!
But it'll have to wait until after dinner. It's due on the table in 5 min. I was just taking the short lull to see what's up around the BB. I'll be back.......

[Beth]

I haven't started yet but I need to bake this week for DS's club meeting on the 7th (he gets points for bringing in cookies and said the number of points depends on what he brings -- this should be fun) and for a Dog Park Club fundraiser on the 5th. We are also hoping our new band trailer will arrive this week, and when it does, I plan to send a thank you gift to the guy who helped us find it. I'm planning on making some peanut brittle and some cookies and see what else tickles my fancy as I go. I'm hoping to take advantage of the extra opportunities and try something new as well as old standards. It seems there are so many I have to make this time of year that it's hard to try new ones. So not yet, but soon.

[ljt2r]

Originally Posted by ccooney

Oooh! Oooh! Me! Me!
But it'll have to wait until after dinner. It's due on the table in 5 min. I was just taking the short lull to see what's up around the BB. I'll be back.......

This cracked me up. Glad to see I am not the only feeling the spirit....

Originally Posted by Beth

I haven't started yet but I need to bake this week for DS's club meeting on the 7th (he gets points for bringing in cookies and said the number of points depends on what he brings -- this should be fun) and for a Dog Park Club fundraiser on the 5th. I'm hoping to take advantage of the extra opportunities and try something new as well as old standards. It seems there are so many I have to make this time of year that it's hard to try new ones.

I think that is why I spent today making the shortbread and mandelbrot. Trying to get some of the ones that I know *must* be there out of the way. Not to make them sound un-fun or anything, but I know they need to be done and I know they keep forever, so....

I need more citrus shortbread, but I still have some from the experimenting, and I need to make chocolate shortbread. Maybe I can get to it tomorrow (the chocolate) while the mandelbrot is in the oven....

[Gecko]

Yesterday I made the Double-Shot Mocha Chunks from the King Arthur Flour website. They are really good. If you, or someone you know, loves chocolate then these are your cookies. They almost look like truffles before you bake them. I made just over three dozen from the batch and I quickly gave some away because I knew I would not be able to stop eating them. I used semi-sweet chocolate chips and some cappuccino chips.


Double-Shot Mocha Chunks

Break open these dense, brownie-like drop cookies hot from the oven to find pools of melting chocolate inside. Once they're completely cooled, the chocolate pools solidify into nuggets; either way, they're oh-so-chocolatey-good!

Ingredients

* 1/2 cup butter
* 1 cup brown sugar
* 3/4 teaspoon baking powder
* 1 teaspoon espresso powder
* 1/2 teaspoon salt
* 2 large eggs
* 2 teaspoons vanilla extract
* 2/3 cup Dutch-process cocoa
* 1 3/4 cups King Arthur Unbleached All-Purpose Flour
* 1 cup semisweet or bittersweet chocolate chips
* 1 cup chocolate chunks: semisweet, white, or espresso

Directions

1) Preheat the oven to 350°F. Lightly grease or line with parchment two cookie sheets.

2) In a medium bowl, cream together the butter, sugar, baking powder, espresso powder, and salt.

3) Add the eggs and vanilla, beating until smooth.

4) Stir in the cocoa powder and flour; the dough will be stiff.

5) Mix in the chocolate chips and chunks.

6) Drop the cookies by tablespoonfuls (about 1 1/2" balls) onto the prepared baking sheets, leaving about 1 1/2" between them. A tablespoon cookie scoop works well here.

7) Bake the cookies for 10 minutes. Remove them from the oven, and allow them to cool on the pan.

Yield: 3 dozen cookies.

[ljt2r]

Gecko: how do they compare to mocha truffle cookies?

[Gecko]

Originally Posted by ljt2r

Gecko: how do they compare to mocha truffle cookies?

I am trying to remember if I have ever made mocha truffle cookies

[ljt2r]

Originally Posted by Gecko

I am trying to remember if I have ever made mocha truffle cookies

I found 8 billion links referring to them but none with recipes. here is what I have in my recipe files--it is from looong ago when I was an idiot about sourcing people.

Mocha Truffle Cookies

Serving Size: 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter (unsalted)
1/2 cup chocolate chips (3 oz)
1 tablespoon instant coffee granules (I used ½ tble espresso)
3/4 cup sugar
3/4 cup brown sugar (I used all light first time, subbed in some dark the second time to no ill effect)
2 large eggs
2 teaspoons vanilla extract (I did not use double strength so I used a little extra (I used Penzey’s Mexican))
2 cups flour, all-purpose
1/2 cup cocoa (I used Dutch processed)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips (I cut chunks sometimes too)

Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes.

Add sugars, eggs, and vanilla to coffee mixture. (I beat the butter mix with the sugars, then added one egg at a time, beating and then added vanilla). Add dry ingredients. Mix gently. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets.

Bake at 350 degrees for 10 minutes. Do not overbake. I have had success so far with 11 ½ mins, but my cookies are a tad larger than called for.

Dough can be chilled—but be warned will need to warm a bit at room temp first as the high chocolate/butter component makes it pretty hard.

Yield: 3 dozen

[ccooney]

OK, so today my sister and niece and nephew came over, and in addition to the yummy turkey soup we made for lunch, we also made my grandmother's recipe for -
Chocolate Ribbons
1 3oz. pkg cream cheese
1 C margarine (yes, margarine, not butter. Smart Balance works. Butter makes them too hard & crunchy; margarine makes them nice and tender.)
1 C sugar
1 tsp vanilla extract
2 squares unsweetened chocolate
1 egg yolk
2 1/2 C sifted flour

Cream margarine, sugar, cream cheese, and vanilla. Add egg yolk. Blend in cooled, melted chocolate. Stir in flour. With cookie press, using the toothed, round nozzle, press 2 1/2 inch 'ribbons' onto refrigerated, ungreased cookie sheets. Bake 8 - 10 minutes at 350 degrees. Let cookies cool and dip ends in melted bittersweet chocolate or sandwich cookies with currant jam between.


The above have been Christmas favorites in our family since Baci found the recipe in a women's magazine long ago. She never could remember which one.


The below were in this year's BH&G Christmas cookie issue and we made them today, too. Yum!

Buttermilk Cookies with Nutmeg
Prep: 45 min Oven: 375 degrees F
Bake: 8 min per batch

1 Cup butter, softened
2 C sugar
2 tsp freshly grated nutmeg, or 1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
2 eggs
5 C all-purpose flour
1 1/4 C buttermilk
Sour Cream Frosting
Freshly grated nutmeg or ground nutmeg (optional)

1. Preheat oven to 375. Line cookie sheets with parchment paper; set aside. In an extra-large bowl, beat butter with an electric mixer on high speed for 30 seconds. Add sugar, 2 tsp nutmeg, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs until combined. Add flour alternately with buttermilk, beating on low speed after each addition just until combined.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven about 8 minutes or until cookies are set. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Frost with Sour Cream Frosting. If desired, sprinkle with additional nutmeg. Makes about 75 cookies.
SOUR CREAM FROSTING: In a medium bowl, combine 1/2 cup dairy sour cream, 1/ cup softened butter, and 1 teaspoon vanilla. Beat with an electric mixer on low speed until smooth. Gradually add 2 3/4 to 3 1/4 cups powdered sugar, beating on low speed until smooth and spreadable.
TO STORE: Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies and frost as directed.


We also made standard sugar cookies.
Quite a day of baking!

[kwormann]

I will be watching this closely. For the first time I have the time to make lots 'o cookies. I am having a holiday "drinks and desserts" party plus want to take goodies to my former workplace and the school where I volunteer.

Bring on the ideas for this newby!

[Tutalady]

I make these all year around but it is my favorite cookie recipe. It came from an old American Cancer Society Cookbook and they are just great with any preserves.....we really like them with peach or apricot.

Raspberry Bars
2 1/2c all purpose flour
1 c sugar
1 c chopped pecans OR walnuts
1 c butter, softened
1 egg
1 10 jar raspberry preserves

Preheat oven to 350°

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake for 40-50 minutes or til lightly browned. Cool completely and cut into bars.

[lindrusso]

Cookies - my favorite subject.

Well, since I accidentally ordered Martha Stewart's Cookie Cookbook for myself, I can't wait to start baking.

I plan to start next week. I usually bake for 2 band performances (only 2 dozen each, so not so bad), 1 library function, a holiday cookie exchange and then for our family.

I like to try new recipes each year and so far I want to try MS's Snickerdoodles, the Molasses Crinkles and hopefully I'll also have time for the Alfajores this year. I can't believe I've never made Snickerdoodles before! I have to try baking them at least once.

DH and the two boys each get to pick out a cookie too, so I'll have to see what they pick. That's potentially 9 different cookies so I'd better get started!

Not cookies, but I also make some sort of goodie for my coworkers. Last year I did Anna's Almond Roca and I might do that again this year.

[tbb113]

For the HS play (Reckless) I volunteered to bake eggnog cookies. I KNOW I will regret this when I start glazing 100+ cookies Wednesday night

[Gecko]

I saw these on a blog tonight and can't wait to try them.

Elegant Tiramisu Cookies

Ingredients

Cookies:

3/4 cup plus 1 tablespoon - Domino® Granulated Sugar, divided
1/2 teaspoon - unsweetened cocoa powder
4 oz - mascarpone cheese
1 - egg
2 teaspoons - strongly brewed coffee
2 teaspoons - coffee liqueur
1 1/4 cups plus 2 tablespoons - all-purpose flour
1 teaspoon - cream of tartar
1/2 teaspoon - baking soda
1/4 teaspoon - salt

Cheese Filling:

4 oz - mascarpone cheese
1 teaspoon - coffee liqueur
1 teaspoon - coffee

Chocolate Filling:

1 cup - Domino® Confectioners Sugar
2 tablespoons - unsweetened cocoa powder
2 tablespoons - coffee
1 tablespoon - coffee liqueur

To prepare cookies:

Preheat oven to 375°F.

Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, coffee and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.

Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle with sugar/cocoa topping. Bake 10 -12 minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.

To prepare cheese filling:
Mix ingredients in small bowl; set aside.

To prepare chocolate filling:
Mix ingredients in small bowl; set aside.

To assemble:
Spread cheese filling on bottom half of cookies; spread chocolate filling on remaining cookie halves. Press together to make sandwiches. Store in refrigerator.

Makes about 2 dozen cookies.

[Leonard]

I'd like to see a picture of the Tiramisu cookies

[Sheila in MD]

I saw these on the "My Baking Addiction" and think they sound fabulous! I plan to try them soon....

Sheila in MD

Snickerdoodle Blondies

adapted from Dozen Flours
posted from Crepes of Wrath

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon grated or ground nutmeg
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
a pinch nutmeg


Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside. In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands). Combine the granulated sugar, cinnamon, and nutmeg in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

[ljt2r]

Originally Posted by Leonard

I'd like to see a picture of the Tiramisu cookies

Click on the "blog" link in Gecko's post.

[Missi]

Originally Posted by ccooney

The below were in this year's BH&G Christmas cookie issue and we made them today, too. Yum!

Buttermilk Cookies with Nutmeg
Prep: 45 min Oven: 375 degrees F
Bake: 8 min per batch

1 Cup butter, softened
2 C sugar
2 tsp freshly grated nutmeg, or 1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
2 eggs
5 C all-purpose flour
1 1/4 C buttermilk
Sour Cream Frosting
Freshly grated nutmeg or ground nutmeg (optional)

1. Preheat oven to 375. Line cookie sheets with parchment paper; set aside. In an extra-large bowl, beat butter with an electric mixer on high speed for 30 seconds. Add sugar, 2 tsp nutmeg, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs until combined. Add flour alternately with buttermilk, beating on low speed after each addition just until combined.
2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven about 8 minutes or until cookies are set. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Frost with Sour Cream Frosting. If desired, sprinkle with additional nutmeg. Makes about 75 cookies.
SOUR CREAM FROSTING: In a medium bowl, combine 1/2 cup dairy sour cream, 1/ cup softened butter, and 1 teaspoon vanilla. Beat with an electric mixer on low speed until smooth. Gradually add 2 3/4 to 3 1/4 cups powdered sugar, beating on low speed until smooth and spreadable.
TO STORE: Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies and frost as directed.

Did you do the icing on these? Do you think the icing is necessary???

[Laurielee]

I made the Chocolate peppermint bark cookies from Dec BA. They are so good, the cookie part tastes like shortbread and it was so EASY! Just what I need right now. I am going to try subbing the peppermint with cranberries.

I also made Cranberry Pistachio shorbread cookies from Gourmet, another easy recipe, but I could not get them cooked right. It was cook and pan error, I overcooked them like 5 times. My cookie sheets are hosed so I think also contributed to them over cooking, plus I am not a baker. They are very festive looking with the green pistachios and cranberries along with the red sugar on the outside.

Laurie

[TerriAb]

I found these on the Land O Lakes website. I made them over the weekend and they were really good.

Dark Chocolate Lava Drops
1/2 cup butter
3 oz. bittersweet baking chocolate
3/4 cup sugar
1 egg
1 3/4 cups AP flour
1/2 teaspoon baking powder
1/2 teaspoon salt
32 dark chocolate kiss-shaped candies, unwrapped
1/2 cup sparkling sanding sugar or sugar

Heat oven to 350. Place butter and bittersweet chocolate in large microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until melted and smooth (1 to 2 minutes). Cool 10 minutes.

Add 3/4 cup sugar and egg to melted cooled chocolate mixture; beat at medium speed until well mixed. Reduce speed to low; add flour, baking powder and salt. Continue beating until well mixed.

Shape dough into 1 inch balls. Press 1 chocolate kiss into each ball; form dough around candy to completely cover.

Place 1/2 cup sugar in small bowl; roll balls in sugar. Place 1 inch apart onto lightly greased cookie sheets. Bake for 9 to 11 minutes or until set. Cool 5 minutes on cookie sheet. Serve warm.

32 cookies

Reheating tip: place 2 cookies onto microwave-safe plate. Microwave on High until centers are melted (15 to 30 seconds). Do not overheat. (I ate the extras cold and they were good, too).

[Beth]

The bark cookies sound good -- both versions.

Anyone else want to put the chocolate layer back into the tiramisu cookies? I looked at the original Domino recipe and am not sure I'd want two cream fillings. I can see why ahe left it out, but maybe a dip in melted chocolate (would make the layers slide though) or adding some chocolate curls, ground chocolate or mini chocolate chips between the layers -- ? I'd want it to be a layer -- not mixed in with the cheese filling, or do you think it would matter? I may have to try these for the sponsors table.

I am baking for a bake sale this weekend as well as a sponsor tray and then cookies for DS to take to a meeting. I need to get to deciding and starting, but I'm also trying to get two more items ordered for a fundraiser -- the ordering is easy -- it's the artwork that is slowing me down. Not my thing.

[ccooney]

Originally Posted by Missi

Did you do the icing on these? Do you think the icing is necessary???

Yep, we did the icing. I wouldn't say it's necessary, but without it, they're just soft, cake-like sugar cookies with a hint of nutmeg. With the icing and a little nutmeg sprinkled on top, they're a bit more special tasting.

[LakeMartinGal]

Alysha -- accidentally ordered?

I'm going to try not to make many cookies -- we're all fat and don't need them!!!! But, I will have to make Bourbon Balls, Snickerdoodles, and I've been craving a really good, crisp sugar cookie for a couple of years, and can't find them! Guess I'll have to make them, myself!

I'm going to look at the Rocks recipe my mother gave me, and run it through LC, to see how bad they really are... Just raisins, dates and walnuts, and just enough dough to hold them together... really! How bad can they be???

[bbenedict]

Originally Posted by LakeMartinGal

Alysha -- accidentally ordered?I'm going to look at the Rocks recipe my mother gave me, and run it through LC, to see how bad they really are... Just raisins, dates and walnuts, and just enough dough to hold them together... really! How bad can they be???

Rocks are my MIL'S go-to Christmas Cookie. The recipe makes 1 dozen I think and the keep forEVER!

As for the nutritional stats...fruit, nuts, sounds like health food to me!

Bonnie

[LakeMartinGal]

Originally Posted by bbenedict

Rocks are my MIL'S go-to Christmas Cookie. The recipe makes 1 dozen I think and the keep forEVER!

As for the nutritional stats...fruit, nuts, sounds like health food to me!

Bonnie

Our recipe makes 12 dozen!!! Which is why I don't make them all the time. Health food -- I love that!

[bbenedict]

Originally Posted by LakeMartinGal

Our recipe makes 12 dozen!!! Which is why I don't make them all the time. Health food -- I love that!

Oopsie... my MIL's recipe makes 12 dozen, too. MAJOR typo! Sounds like the same recipe. They ARE good.

Bonnie

[lindrusso]

Originally Posted by LakeMartinGal

Alysha -- accidentally ordered?

Yes! I was ordering it for my niece for Christmas and accidentally put two of them in my cart on Amazon and I couldn't cancel it. At least it was something I wanted!

[HealthyinMN]

Here's a fantastic one we made today!

Chocolate-Caramel Sandwich Cookies (Adapted from Everyday Food)



For the caramel sauce

1 cup granulated sugar
6 tablespoons cold unsalted butter, cut into cubes
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup heavy cream

For the cookies

1 1/2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
1 large egg yolk
1 scant teaspoon instant espresso powder
1 teaspoon vanilla

For the frosting

1/4 cup prepared cooled caramel sauce
12 tablespoons (1 1/2 sticks or 3/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar

To prepare the sauce

Place sugar into a medium saucepan - place saucepan over medium-high heat and cook until the sugar has begun to melt and is brown around the edges, about 3 minutes. Using a heat-safe spatula, pull melted sugar toward center until all sugar is melted and caramel is deep amber in color, about 3 minutes more.

Immediately add butter, salt and vanilla, whisking to combine. Whisk in heavy cream.

Pour sauce into a heat-safe container and let cool. Place into the refrigerator until well-chilled.

Makes about 2 cups.

To prepare the cookies

Preheat oven to 375 degrees.

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until creamy and smooth.

In a small bowl, stir together egg yolk, espresso powder and vanilla. Beat into the creamed butter. Add dry ingredients and mix until combined.

Drop dough by level teaspoons onto parchment-lined baking sheets. Place into the oven and bake until cookies are puffed and cracked, about 8 minutes. Remove sheets from oven and tap firmly on a counter to flatten cookies. Transfer cookies to a wire rack and set aside to cool completely.

To prepare the frosting

In a medium mixing bowl, beat together cool caramel and butter with a wooden spoon until smooth and combined. Gradually beat in confectioners' sugar until smooth. Pipe or spread frosting on flat sides of half the cookies and top with remaining cookies.

Makes about 40 sandwich cookies.

[helene]

Originally Posted by HealthyinMN

Here's a fantastic one we made today!

Looks fantastic Joe!

[tbb113]

Originally Posted by Sheila in MD

I saw these on the "My Baking Addiction" and think they sound fabulous! I plan to try them soon....

Sheila in MD

Snickerdoodle Blondies

Bonnie (BBenedict) posted them on another thread around Thanksgiving. They are very good