These are sinfully delicious! Deeply chocolate, cinnamon & a sprinkling of salt - the perfect PMS cookie! Also one of the first to disappear from the holiday platter. This one needs chill time - minimum 2 hours - up to several days - perfect for make today bake tomorrow. The dough can be frozen for up to 1 month. Frozen dough can be sliced and baked right away; allow for 1 or 2 extra minutes in the oven. The cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month. From The Washington Post who notes it was adapted from "Stir: Mixing It Up in the Italian Tradition," by Barbara Lynch
Two-toned vanilla & chocolate butter cookies that look so fancy with a simple twist. So pretty on a Christmas platter. Note the dough needs at least an hour chill time - perfect for making & chilling until you are ready to bake. To make your own superfine sugar, process granulated sugar in a food processor, blender or coffee grinder.
Who can resist a pretty little macaroon sitting on a Christmas platter; the hand just goes for them. O-M-G! Macaroons made richer with the use of whole eggs! I am imagining this dipped in bittersweet chocolate (toes curling in anticipation LOL!)... Found this gem in The Washington Post who adapted it from a Jayne Sutton recipe in "Cookies Unlimited," by Nick Malgieri. Make room on the platters, these little babies are coming on board! Pssst! Super easy to make too! based on the review I made some chnges when I got to this recipe today. They turned out fluffy & chewy (& ORANGE!). I put my changes in parentheses so the original recipe is still here too. I suspect letting the mix sit for an hour would help if using 2 eggs. BTW - I recommend NEVER buying the Hiram Walker's Pumpkin Spice Brandy - undrinkable in anything but oddly enough worked well here. Go figure. I have enough for Christmas macaroons until... well, a long time.
This gingerbread was created to be rolled, cut & painted. Found in The Washington Post. We're a household who love to decorate Christmas cookies so the Royal Icing recipe is appreciated. Tint the Royal Icing with gel or paste food coloring (available at craft stores or baking supply stores). Cookies can be stored at room temperature for 4 weeks. ***note - the dough needs an overnight chill in the fridge****
Found in the Washington Post who attributed it to cookbook author Sally Sampson's "Cookies". The dough can be frozen for up to two months. The cookies keep 5 days room temp in an airtight container (good for mailing!) & two weeks in the freezer after being baked (handy!). NOTE: To toast the pecans, spread them on a baking sheet and place in a 325-degree oven, shaking the sheet occasionally, for 15 minutes. Watch carefully; nuts burn quickly. *****these were one of the first gobbled up cookies on our Christmas trays! They are very dark & lumpy bumpy - suspicious looking in fact - but once tried were scooped up fast!******
Found this recipe in The Washington Post who note it was adapted from The King Arthur Cookie Companion. Have the apricots & almonds. Plan to use bittersweet Ghiradelli chocolate for the glaze instead of the milk chocolate. Deep dark chocolate with apricot & almond - Mmmmmm! Nice too as dough has no chilling time so this is one to make & bake to put on that Christmas tray.
Sugar cookies kicked up a bit with minced ginger - Mmmmm! Bonus - these do not have to be rolled (but the cookie painter's in this house DEMAND those paintable shapes LOL!) Found in The Washington Post who noted this recipe was adapted from cookbook author Nancy Baggett. The dough only has a 10 minute rest time notes - so it is fast too. Bet it would be OK wrapped in the fridge if you are like me - dough one day, bake the next.
I LOVE sandwich cookies & have plenty of cranberries & clementines in the house so this cookie is going to be on Christmas platter. The curd & dough need chilling in the fridge - which is great for me as I like breaking the task up (dough day then baking day) so it stays fun. Found this in The Washington Post who attribute the American Butter Institute with the original recipe (mmmm butter!)
"These crunchy, buttery cookies have a refreshing tropical taste from the toasted coconut in the batter and a tart lime frosting. Reeah Parker of Germantown made these for her son in the Marines one summer and they were such a hit, she now makes them year-round, cutting them into holiday shapes." Found this recipe in The Washington Post - almost an amuse-bouche for a Christmas platter. Refreshing, tart, wonderful! Thank you Reeah! ***Note - prep time includes a 30 minute chill time for the dough***
This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest!
Deep dark chocolate is unsurpassed on a Christmas cookie platter. Dutch cocoa & semi-sweet chocolate make sure this old gem sits on our trays. Apparently keeps 10 days at room temp in airtight container & a month if frozen. Good for mailing to far away friends & family. Adapted from a recipe found in a 1955 electric company cookbook from Wisconsin by food historian, Shirley Cherkasky & found in The Washington Post. ***Note - the dough needs to chill at least 4 hours - good to make the day before cooking *** Cooking time is 15 minutes a sheet.
Another grown up cookie - chocolate, coffee, peppermint - not overly sweet... perfect with a good cup of coffee while watching the weather, a movie or reading a book. My kind of Christmas cookie! Found in The Washington Post.
Found this adaptation of a Jacques Torres recipe on The Washington Post. Rich chocolate, toasted nuts, fast to come together - this one has a place on our Christmas cookie trays for sure. Using 2 cookie sheets, this recipe should be cooked up in 2 batches, each 16 to 18 minutes.
Easy, spectacular to look at & crispy delicious - pipe them full with brandy flavored whipped cream just before serving. Batter needs to be used when made. The unfilled cookies keep about 3 days in airtight container - keep them dry. To make them, you'll need to have ready 2 or 3 rounded handles about 3/4 inch wide. Found in The Washington Post who note this is an adapted recipe of Martha Stewart.
Gathering together Christmas cookie recipes & this one from The Washington Post made the cut. Not for splashy good looks but for delicate texture & inviting raisin spice flavor that evokes Christmas cheer. I like they can be frozen - plan to bake this weekend while the rain pours down.
Alfajores are a kind of South American cookie popular in Peru and Argentina. This version has a touch of almond in the crisp butter cookies that sandwich the caramel filling (dulce de leche).
Dulce de leche can be found at most Latin markets and on the international aisle of well-stocked grocery stores.
Found in The Washington Post & saving for rainy Saturday Christmas baking this weekend. Prep time does not include a minimum 1 hour chill time. The cookie dough can be refrigerated for 1 week. If the dough is thoroughly chilled, allow it to sit at room temperature for 15 minutes before rolling it out. The unfilled baked cookies can be stored in an airtight container at room temperature for 3 days. Filled cookies are best eaten day the same day they are assembled, but can be kept at room temperature for 2 days.
A nice slice & bake cookie that caught my eye for the cranberry filling. From The Washington Post. Uncooked logs can be frozen for a month, baked unassembled cookies can be frozen 2 weeks & the assembled cookies keep in an airtight container for 3 days. Lemon, poppy seed, cranberry jam... what's not to like? Lime or grapefruit juice can be substituted for the lemon juice. Adapted from Tiffany MacIsaac, pastry chef at Birch & Barley in Northwest Washington.
These sounded so tasty - sweet, salty, chocolate! Smooth, crunchy - all the good stuff! Found in The Seattle Times - just in time for Christmas platters! The article notes any salty nut can be used - mmmm, almonds, pecans, pistachios! I included the obligatory 1 hour chill time in the prep time - really looks like they come together fast otherwise.
Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them!