Calling For Christmas Cookie Recipes — 2019 (II)

The internet is a wonderful thing — at least, some of the time — but sometimes sifting through the mass of available information seems overwhelming.  Run a search for Christmas cookie recipes and you will get an avalanche of hits that leaves you no method, aside from random chance, to pick which website to review.  They all promise to offer favorite recipes that people will love.

That’s where the use of finer search terms become necessary.  I realized this when I happened across a website post that featured the best soft Christmas cookie recipes — just in case you’re baking for the toothless among us who must gum their holiday delicacies.  So this year I did a search for Christmas cookie recipes from the 1960s and ran across a treasure trove of options, including this gem, which is described on yellowed print as “Easy-to-make cookies for those who like a not-too-sweet dessert” that are “good keepers and shippers.”  I’m pretty sure Mom made these, by the way.

Swirl cookies

2017-11-18-holiday-pinwheel-cookies-coloradjusted-7Ingredients:  1 cup soft butter; 1/2 cup sifted confectioners’ sugar; 1 teaspoon vanilla extract; 2 1/2 cups unsifted flour; 1/4 teaspoon salt; red and yellow food coloring

Preheat oven to 375 degrees.  Cream butter, sugar, and vanilla until light.  Stir in flour and salt until well blended, then divide dough in half.

Color one half with 1/4 teaspoon of red food coloring and 7 drops of yellow food coloring.  Leave other half uncolored.  Chill the dough.

Press together one level teaspoon of each color.  Roll into a pencil shape, then form in a coil on the baking sheet.  Bake for 8 minutes at 375 degrees.

Calling For Christmas Cookie Recipes — 2019

Calling For Christmas Cookie Recipes — 2019

Has anyone else stopped to notice that it is December 9, 2019?  That means we’re only three weeks or so away from a new decade and a new year that will remind those of us old enough to remember it of a TV news show featuring Hugh Downs and Barbara Walters.  It also means we’re about to commence our twelfth year (yikes!) of publishing Christmas cookie recipes on the Webner House blog.

And yet — there are still unknown cookie recipes lurking out there, just waiting to be tried and enjoyed for the holidays.  Thus, our voyage of baking discovery continues.  If you’re interested in the recipes from the prior years, you can find all of them by clicking on and following the links for each year at the bottom of this post, which in turn have links to all of the recipes provided in that particular year.

The first recipe for 2019 comes by way of Aunt Corinne and the Food and Wine website and blogger Luisa Weiss.  The first sentence of the description of the cookies reads:  “These German raspberry-hazelnut macaroons require just five ingredients and are extremely no-fuss.”  That’s a pretty compelling recommendation for cookies that will be prepared by a novice baker in the German Village neighborhood of Columbus.

Raspberry-Hazelnut Macaroons

Version 2Ingredients:  1 1/2 cups of whole hazelnuts; 2 large egg whites; 1/4 kosher salt; 3/4 cup sugar; 1/2 cup raspberry jam

Preheat oven to 400 degrees and line two baking sheets with parchment paper.  Spread hazelnuts in a pie plate and toast for about 10 minutes, until the skins split and the nuts are fragrant. Transfer to a clean kitchen towel and rub together to release the skins, then let the hazelnuts cool completely.

In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed for about two minutes, until foamy.  Gradually add the sugar and continue beating for five to seven minutes until soft peaks form when the beaters are lifted, then fold in the chopped hazelnuts.

Use a soup spoon to scoop 1 1/2-inch rounds of the batter onto the baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.

In a small saucepan, boil the raspberry jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot jam into the center of each cookie. Let the jam set and the cookies cool completely before serving.

Calling For Christmas Cookie Recipes — 2018

Calling For Christmas Cookie Recipes — 2017

Calling For Christmas Cookie Recipes — 2016

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes — 2014

Calling For Christmas Cookie Recipes — 2013

Calling For Christmas Cookie Recipes — 2012

Calling for Christmas Cookie Recipes — 2011

Calling For Christmas Cookie Recipes — 2010

Calling For Christmas Cookie Recipes — 2009

Calling For Christmas Cookie Recipes — 2018 (III)

When I’m trying to figure out what to bake each Christmas, whether something looks like it would be tasty is always the first and most important criterion.  Once that threshold is passed, however, I’m always looking for something with color and texture that will add a little dash to the cookie tins, and I also like to try recipes that are different from what I already prepare.

This recipe, which I found on the www.dinneratthezoo.com website, meets all of those requirements.  The cookies are made with cornflakes, which sounds intriguing, they look great, and they are “no bake” cookies that supposedly can be made in 10 minutes — which is something I’ve not tried before.

Christmas Wreath Cookies

christmas-wreath-cookies-683x1024Ingredients:  1 stick of butter (1/2 cup); 30 large marshmallows; 1 and 1/4 teaspoon liquid green food coloring; 1/2 teaspoon vanilla extract; 5 cups cornflakes; 1/2 cup red candy coated chocolates such as mini M&M’s; cooking spray

Line a sheet pan with parchment paper or a silicone baking mat.  Place the marshmallows and butter in a large bowl, and microwave them in 30 second increments until melted.  Add the green food coloring and vanilla and stir until the marshmallow mixture is smooth.  Add the cornflakes to the bowl and gently stir to coat the cereal evenly with the marshmallow mixture.
Pack the mixture into a greased 1/4 cup measuring cup, then turn the mixture out onto the sheet pan. Use your fingers to make a hole in the middle to form a wreath shape and decorate with red candies. (The recommendation from the website is that it’s easiest to form the wreath holes if your fingers are damp or coated in cooking spray.)  Cool completely until firm and serve.

 

Calling For Christmas Cookie Recipes — 2018 (II)

Every would-be cookie baker needs a taster — that person who will sample your fare and tell you whether the batch is brilliant . . . or a bust.  I’m blessed to have the greatest taster of all under our roof, so when Kish sent along some holiday cookie recipes from the New York Times I had to pick one to try this year.  I like coconut, so this was my choice.

Toasted Coconut Shortbread

merlin_146903328_7ae9fcfc-36b5-47f1-b4da-ae60eb1a466d-articlelargeIngredients:  2 1/4 sticks cold salted butter, cut into 1/2 inch pieces; 1/2 cup granulated sugar; 1/4 cup light brown sugar; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/2 cup unsweetened shredded coconut (plus more for rolling); 3/4 teaspoon cinnamon; 1 large egg, well beaten; sanding sugar

Using an electric mixer and medium bowl, beat butter, granulated sugar, brown sugar and vanilla on medium-high speed for 3 to 5 minutes, until light and fluffy.  Use a spatula to scrape down sides of bowl, then put mixer on low speed and slowly add flour, followed by 1/2 cup coconut and beat until blended.

Divide dough in half and place each half on a piece of plastic wrap.  Sprinkle each piece of dough with half of the cinnamon, then fold plastic over to cover dough and use your hands to form dough into a log shape about 1 1/2 to 2 inches in diameter.  Chill logs in the refrigerator for 1 1/2 hours, until they are firm.

Heat oven to 350 degrees and line baking sheet with parchment paper.  Brush outside of logs with egg wash, then roll logs in unsweetened coconut.  Slice each log into 1/4-inch rounds.  Dip each round on one side into sanding sugar and arrange on backing sheet, sugar side up, 1 inch apart.  Bake cookies 10-12 minutes, until edges are just beginning to brown.

Calling For Christmas Cookie Recipes — 2018

Calling For Christmas Cookie Recipes — 2018

The calendar — and, unfortunately, the too-early winter weather — confirm that it is indeed December.  In fact, it’s December 5.  December 5!!  That means it’s high time to start collecting the Christmas cookie recipes that I’ll be baking this year.

If you like Christmas cookie recipes, the internet is truly a mixed blessing.  It’s great in that there are countless cookie recipes that can be called up by running a simple Google search for “Christmas cookie recipes,” which will give you awesome variety and concoctions that you’ve never even thought were possible.  It’s bad, however, because at many websites Christmas cookie recipes are classic clickbait, and you need to click through multiple pages to finally get to the recipes.  If you hate the constant clicking, as I do, because you believe the website is treating you like a pawn in an advertising game whose time is of no value, I recommend the iambaker.net website, which allows you to get directly to the recipes like the one below.

Peppermint Meltaway Cookies

peppermint-meltaways-blog-300x300

Ingredients:  For the cookies — 1 cup (2 sticks) unsalted butter, room temperature; 3/4 cup cornstarch; 3/4 cup confectioners sugar; 1 tsp. McCormick pure peppermint extract; 1 cup all-purpose flour 
For the glaze — 2 cups confectioners sugar divided; 6 -8 teaspoons whole milk divided; 1/4 -1 teaspoon of McCormick pure peppermint extract; McCormick green food color optional
Heat oven to 350 degrees F.  Mix the butter and cornstarch until well combined and lighter in color, then turn the mixer off and add in confectioners sugar.  With the mixer on low, add the peppermint extract and mix until ingredients are fully incorporated.  Turn mixer off again and add flour, then with the mixer on low to medium-low, mix until the dough comes together and pulls away from sides of the bowl.

Using a 1 tablespoon cookie scoop or a tablespoon measuring spoon, remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. Once the cookie sheet is full, gently roll each scoop of dough between your hands until it is a smooth ball.  Bake 9 minutes at 350 degrees.  Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.  Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.

Calling For Christmas Cookie Recipes — 2017

Calling For Christmas Cookie Recipes — 2016

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes — 2014

Calling For Christmas Cookie Recipes — 2013

Calling For Christmas Cookie Recipes — 2012

Calling For Christmas Cookie Recipes — 2011

Calling For Christmas Cookie Recipes — 2010

Calling For Christmas Cookie Recipes — 2009

Calling For Christmas Cookie Recipes — 2017 (II)

Every year, the Columbus Dispatch publishes a holiday cookie section with some new recipes.  Knowing that I would be doing my holiday baking, Mom would send me the Dispatch cookie section to give me some new ideas, and to say thanks I would always make sure that a big plate of cookies went her way at the end of the process.  Mom always enjoyed a good Christmas cookie!

So, as a tribute to Mom, I visited the Dispatch cookie guide webpage for 2017 and tried to pick out a recipe that I thought Mom might like.  She had a taste for the simple sugar cookies, and this rosemary cookie recipe (from Margaret M. Titerington of Ostrander) looked intriguing — the sort of straightforward cookie that Mom might have liked and that might have been baked back in old England during the holidays and consumed with a cup of tea with lots of milk.

Rosemary Cookies

dsc_0046_resize_colorcorrectIngredients: 1 cup butter; 1 cup sugar; 2 eggs; 1 teaspoon baking soda; 4 cups flour; 1 cup oil (I use extra light olive oil); 1 cup powdered sugar; 1 teaspoon vanilla; 1 teaspoon cream of tartar; at least 2 tablespoons chopped fresh rosemary

Heat oven to 350 degrees.

Combine all ingredients, except rosemary, in mixing bowl. Mix thoroughly. You might need to add a little more flour if dough appears sticky — add 1 tablespoon at a time. Add rosemary and gently mix into batter. Chill the dough thoroughly until very firm.

Roll dough in small balls and then in sugar and flatten with the bottom of a glass dipped in sugar.

Bake, watching carefully until light golden — about 5 to 10 minutes. Baking time depends on how large you form the cookies.

Calling For Christmas Cookie Recipes — 2017 (I)

Calling For Christmas Cookie Recipes –2017

Mom and Grandma Webner had a Betty Crocker cookbook in the kitchen, and Kish’s Mom did, too.  So when the time comes to look for some new Christmas cookie recipes to try this year, the Betty Crocker website — hey, who actually messes with looking at a book anymore? — is one of the first places I check out.  I’ve been brought up to trust Betty, and her website always has lots of good options.

I’m always on the lookout, too, for different options for bar cookies, and for some new ways to add a little color, variety, and eye-catching zing to the collection of cookies I’ll be putting into tins and sending out to my friends.  The recipe below caught my eye because of its color, shape, and use of cranberries, a perennial holiday favorite.  And since I like the taste of cranberries, how can I resist?

White Chocolate Cranberry Cookie Bars

0de8c64b-c5ff-4abc-97a3-b0234cf4b2c3Ingredients:  1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; 1/2 cup butter, softened; oz (half of 8-oz package) cream cheese, softened; egg; 1/4 cup coarsely chopped dried cranberries; 1/2 cup white vanilla baking chips.  Frosting and topping: package (8 oz) cream cheese, softened; 1/4 cup butter, softened; teaspoon vanilla; 1 1/2 cups powdered sugar; 1/3 cup coarsely chopped dried cranberries
Heat oven to 350 degrees and spray 13×9-inch pan with cooking spray.  In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz. cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chocolate chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
In large bowl, beat 8 oz. cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Calling For Christmas Cookie Recipes — 2016 (III)

This morning Kish sent me a link to the New York Times “Christmas Cookie Plate” — their listing of Christmas cookie recipes from the Times Cooking section.  It’s the kind of thoughtful gesture that makes her the best wife ever.

The Christmas Cookie Plate offers an impressive array of cookie recipes, but one in particular caught my eye.  I’m a sucker for spice cookies and have been making Dutch Spice cookies ever since I started doing holiday baking years ago.  The recipe below for Grammy’s Spice cookies, though, includes a lot of spice — plus heavy cream and Irish whiskey in the icing.  I’m guessing that Grammy’s house was pretty festive.

Grammy’s Spice Cookies

Ingredients:  2 sticks (1 cup) unsalted butter, softened (some of which is used for cookies, and some for icing); 1 cup sugar; 1/4 cup molasses; 1 large egg; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cloves; 1/2 teaspoon fine sea salt; 3 3/4 cups confectioners’ sugar; 1 teaspoon vanilla extract; 3 tablespoons heavy cream or milk (add more as needed); 1 to 2 tablespoons Irish whiskey (optional)

Preheat oven to 375 degrees. Line several baking sheets with parchment paper or nonstick liners.  Using an electric mixer, beat 12 tablespoons butter with the sugar, molasses and egg until fluffy, about 2 minutes. Slowly beat in flour, baking soda, spices and salt.  Shape dough into walnut-size balls and place 2 inches apart on baking sheets. Bake until firm, about 10 to 12 minutes. Let cool on wire racks.

To make the icing, slowy beat remaining butter (4 tablespoons) butter with confectioners’ sugar until smooth. Beat in vanilla and enough cream or milk, and whiskey if using, to make a spreadable frosting. Use on fully cooled cookies.

Calling For Christmas Cookie Recipes — 2016 (II)

Calling For Christmas Cookie Recipes — 2016

Calling For Christmas Cookie Recipes — 2016 (II)

I like carrot cake, so when I saw this recipe for carrot cake cookies on the excellent delish.com website, I couldn’t resist it.  Now, whether I can actually successfully make the cookies is another question entirely . . . .

Carrot Cake Cookies

carrot-cake-cookies-9Ingredients:  1 cup softened butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon pure vanilla extract, 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon; 1/4 teaspoon nutmeg, 1/2 teaspoon salt, 1 cup shredded carrots, 1/2 cup unsweetened shredded coconut, 1/2 cup raisins, 2 cups old-fashioned oats

Preheat oven to 350 degrees.  Line a baking sheet with parchment. Beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.  Stir in carrots, coconut, raisins, and oats and mix until just combined.  Scoop 1-inch rounds of dough onto baking sheet. Bake until golden, 13 to 15 minutes. Let cool.

Cream cheese glaze ingredients:  1 cup powdered sugar, 1 ounce cream cheese, at room temperature, 1 tablespoon milk, 1/4 teaspoon pure vanilla extract
Beat together cream cheese, powdered sugar, milk and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.

Calling For Christmas Cookie Recipes — 2016

Hey — it’s December already!  That means I need to get off my butt, stop trying to analyze the Ohio State-Clemson matchup in the college football playoffs, and start thinking about what cookies I’m going to be baking for the holidays.

This year I’m going to be making some gluten-free options, in view of a new acquaintance who is of the gluten-free disposition.  When I started looking around for recipes, I learned to my surprise that there are an abundance of gluten-free cookie recipes available.  This one looked interesting, and not just because it might cause me to learn how to pronounce the word “quinoa” and give me my first chance to eat something containing “tahini.”  I’d also be interested in any other gluten-free recipes readers would be willing to share.

Quinoa Tahini Cookies

picjok7auIngredients:  1/2 cup honey, 1/3 cup brown sugar, 1/2 cup butter, 1/2 cup tahini, 1 1/4 cups rice flour, 7/8 cup quinoa, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Combine honey, brown sugar, butter, and tahini; mix until creamy.  Add remaining ingredients and mix well.  Spoon rounded teaspoonfuls of batter onto cookie sheets.  Bake for 10 – 14 minutes, until cookies start to turn golden brown.

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes — 2014

Calling For Christmas Cookie Recipes — 2013

Calling For Christmas Cookie Recipes — 2012

Calling For Christmas Cookie Recipes — 2011

Calling for Christmas Cookie Recipes — 2010

Calling for Christmas Cookie Recipes — 2009

Calling For Christmas Cookie Recipes — 2015 (IV)

The Savannah contingent of the Webner family — specifically, Aunt Corinne — recently sent along a sheaf of Christmas cookie recipes that looked interesting.  I picked this one as my last new Christmas cookie recipe for this year and made it last weekend when I was in my two-day baking frenzy.

I picked the recipe because I wanted to mix some fruit-based cookies in with the chocolate, lemon, and iced cookies and because it looked within the comfort zone of my limited baking skills.  It turned out to be easy and fun to make — I particularly liked rolling up the dough over the filling — and very tasty.   I’m going to make it again this weekend and mix up the fruit and nut combinations for the filling, just to do some experimenting.

Apple Butter Rugelach

apple-butter-rugelach-6Ingredients:  1 cup unsalted butter, slightly softened and cut into pieces; 1 8 ounce package of cream cheese, slightly softened and cut into pieces; 2 cups all purpose flour; 3 tablespoons white sugar; 1/4 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup apple butter; 1/4 cup chopped pecans; milk to brush on top of cookies and cinnamon for sprinkling

In a large bowl, combine flour, sugar, cinnamon, and salt, then add in butter and cream cheese and mix at low speed.  Dough will be crumbly then come together; mix until it is just combined.  Remove mixture from bowl, shape it into a large rectangle, then wrap it in plastic wrap and chill for two hours.

After removing dough from refrigerator, cut dough into four equally sized pieces.  On a floured surface, roll each piece into a 12 x 4 inch rectangle.  Spread apple butter onto rectangle, leaving space around the edges, then sprinkle pecans onto apple butter.  Working from the long end, carefully roll the dough into a 12-inch log, then wrap the dough in plastic wrap and put it in the freezer for 15 minutes to make it easier to cut.

Preheat oven to 350 degrees and remove dough from freezer.  Brush the dough log with milk and sprinkle cinnamon on top, then cut the dough log into 12 equal pieces and place them upright on baking sheet.  Bake for 22-25 minutes until lightly golden, then let cool.

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes – 2015 (II)

Calling For Christmas Cookie Recipes — 2015 (III)

Calling For Christmas Cookies Recipes — 2015 (III)

A friend, colleague, and Webner House reader from Fort Worth, Texas responded to this year’s call for Christmas cookie recipes with this concoction from the Food Network website.  He says “these cookies require a little more effort than most but are unique and very good.”  From the recipe, the cookies do look good — and surprisingly, given its apparent popularity in Texas, the recipe doesn’t include mesquite or armadillo meat as required ingredients.

Lemon Ricotta Cookies With Lemon Glaze

lemonricottacookies2Cookie ingredients:  2 1/2 cups all-purpose baking flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 stick unsalted butter, softened; 2 cups sugar; 2 eggs; 1 15-ounce container whole milk ricotta cheese; 3 tablespoons lemon juice; 1 lemon, zested

Preheat oven to 375 degrees.  In a medium bowl combine the flour, baking powder, and salt.  In the large bowl combine the butter and the sugar, then beat using an electric mixer for about three minutes, until the butter and sugar is light and fluffy. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine, then stir in the combination of flour, baking powder, and salt.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze ingredients:  1 1/2 cups powdered sugar; 3 tablespoons lemon juice; 1 lemon, zested

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread the glaze over the cookie. Let the glaze harden for about 2 hours.

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes — 2015 (II)

 

Calling For Christmas Cookie Recipes — 2015 (II)

The internet puts a huge amount of useful information at our fingertips.  You can find all kinds of helpful details about history, fashion, health, music, modern culture, and faraway lands . . . but who really cares about those mundane topics, anyway?  We all know that the real godsend is the ready availability of thousands of cookie recipes.

I found the recipe below on the tasteofhome.com website and think it looks pretty good.  After all, who can resist a recipe that requires you to “coil” cookie dough?

Mini Cinnamon Roll Cookies

Ingredients:  1 cup butter, softened; 1 3/4 cups sugar, divided; 3 large egg yolks; 1 tablespoon honey plus one teaspoon honey, divided; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cream of tartar; 1 tablespoon ground cinnamon; 8 ounces white baking chocolate, chopped.

exps49906_th1999449d06_03_2bcCream butter and 1-1/4 cups sugar in a large bowl until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar, then gradually add it to the creamed mixture and mix well.  Take a heaping tablespoonful of dough and roll it into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar, then roll log in the cinnamon-sugar mixture. Loosely coil the log into a spiral shape and place it on a greased baking sheet. Repeat, placing cookies 1 inch apart. Sprinkle with remaining cinnamon-sugar.  

Bake cookies at 350° for 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Makes about 2-1/2 dozen cookies.

Calling For Christmas Cookie Recipes — 2015

Calling For Christmas Cookie Recipes — 2015

Well, Thanksgiving has passed — which means two things.  First, the Christmas cookie baking season is upon us.  Second, we’ve just eaten a lot of whipped toppings on pumpkin pie, pecan pie, or, in cases of extreme need, bark.  So why not combine these two staples of the modern American experience?

Cool Whip Cookies

I’ve never made cookies using cake mix before.  It seems like a tawdry shortcut, but some of my friends swear by cake mix-cookie recipes.  This one looked interesting enough — and easy enough! — to make it onto my Christmas cookie list for this year.

orange-cool-whip-cookiesIngredients:  1 8-ounce container of Cool Whip whipped topping; 2 eggs; 1 18.25 ounce package of lemon cake mix; 1 teaspoon lemon juice; 1/3 cup of confectioner’s sugar.

Preheat oven to 350 degrees.  Beat eggs and whipped topping together.  Add the lemon cake mix and the lemon juice and continue beating until dough is fully mixed and thick.

Fill bowl with confectioner’s sugar.  Drop teaspoons of cookie mixture into bowl and roll to coat.  Bake cookies at 350 degrees for 8 minutes, then remove cookies to rack to cool.

Calling For Christmas Cookie Recipes — 2014

Calling For Christmas Cookie Recipes — 2013

Calling For Christmas Cookie Recipes — 2012

Calling For Christmas Cookie Recipes — 2011

Calling For Christmas Cookie Recipes — 2010

Calling For Christmas Cookie Recipes — 2009

Calling For Christmas Cookie Recipes — 2014

With Thanksgiving behind us, and the tryptophan coma starting to dissipate, it’s time to think of the crunchy, sweet, delectable items we all associate with the next holiday.

IMG_2238This year exigent circumstances will require a new, more focused approach to my holiday baking, but I’m always on the lookout for some new recipes that add a new twist along with the old favorites.  This year, making something with coconut and chocolate sounds good.  I found this recipe on an internet cooking website and am going to give it a shot:

Chocolate-Drizzled Coconut Macaroons

Ingredients:  1 1/4 cups granulated sugar, 4 large egg whites, 1 tablespoon honey, 1 teaspoon vanilla extract, 1/2 teaspoon fine salt, 7 ounces sweetened shredded coconut (about 2 2/3 cups), 1/2 cup plus 2 tablespoons all-purpose flour, 6 ounces semisweet chocolate chips

Fill a large saucepan with 2 inches of water and bring it to a boil over high heat. Reduce heat to low so the water is just simmering. Whisk sugar, egg whites, honey, vanilla, and salt in a large heatproof bowl. Set the bowl over, but not touching, the simmering water. Heat, whisking frequently, until sugar has dissolved and the mixture looks thicker, paler, and is hot to the touch, about 8 to 10 minutes.  Remove bowl from the heat and stir in the coconut and flour. Cover and refrigerate the dough overnight.

Heat oven to 350°F. Line a baking sheet with parchment paper. Stir the dough and drop level tablespoons onto the baking sheet about 2 inches apart then bake on the middle rack. Bake until cookies are light golden brown around the edges and set in the centers, rotating the sheet halfway through, about 12 to 15 minutes total. Place the pan on a wire rack and let the cookies sit for 1 minute. Transfer the cookies to the wire rack to cool completely. Using a cooled baking sheet and the same sheet of parchment, repeat with the remaining dough. Set aside the parchment to use for drizzling the chocolate over the cooled cookies.

Place the cooled cookies on the reserved parchment sheet (they can be touching). Melt the chocolate chips in a small saucepan over low heat. (Alternatively, melt the chocolate chips in the microwave.) Dip a fork into the chocolate and drizzle it over the macaroons in a zigzag pattern. Let the cookies sit at room temperature until the chocolate has set, about 30 minutes. Store the macaroons in an airtight container for up to 2 days.

Calling For Christmas Cookie Recipes — 2013

Calling For Christmas Cookie Recipes — 2012

Calling For Christmas Cookie Recipes — 2011

Calling For Christmas Cookie Recipes — 2010

Calling For Christmas Cookie Recipes — 2009