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

Tin Time

Last night I finished baking and icing the sugar cookies, and this morning I got up extra early to put all of the cookies into their holiday tins for delivery. Then — and this is especially important, because baking and frosting cookies is of necessity a highly messy, creative process (for me at least) — I cleaned the kitchen and returned it to its pristine, pre-cookie frenzy state.

There’s a certain glow of satisfaction in finishing up, and I will enjoy a cup of coffee and some orange juice while I fill out my address labels. I’m ready for Christmas!

Baking Day — 2018

We’ve gotten an early start on Baking Day this year. The necessary ingredients were purchased yesterday, I’ve got my baking/chilling/mixing plan laid out, the Dutch spice cookie mix is ready to go into the refrigerator to chill, and the Christmas music playlist is in full swing on the iPod. (I ‘m listening to Burl Ives’ bouncy Holly Jolly Christmas as I write this.)

I always really enjoy this day. Baking cookies is just fun.

Going Through The Stack

Each year, a key step in the cookie-baking process is going through my stack of tried and true recipes — some of which were singed around the edges by s close encounter with a stovetop in 2014 — and deciding what to make this year. After the recipes are selected, it’s time to prepare the shopping list and hit the neighborhood grocery store before the morning rush really starts.

Every year, I try the new recipes I’ve posted on the blog, so that decision is easy enough. And for me, at least, it wouldn’t really be Christmas without iced sugar cutout cookies and Dutch spice cookies, so they’re in, too. And people seem to really like the cranberry hootycreeks, and they’re fun to make, so they’re in, too.

But what else should be pulled out of the stack? It’s decision time!

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

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

Guest Batch

We have family coming in for the holidays, so I’m whipping up some cookies for people to nibble while we sit around and catch up on what everyone has been up to during 2017. I’m therefore making my favorite cookie — Dutch spice cookies. I like the brown sugar/cinnamon/nutmeg/clove flavor, which says Christmas to me, but they’re also fun to decorate. You can put anything from M&Ms to decorators’ sugar to nuts on these cookies, and they all seem to go perfectly.