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Posts tagged ‘holiday cookies’

Dec 7

65 Comments

Chocolate, Orange And Hazelnut Biscotti

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I am working on gift boxes, I have sent off several but still have a lot to go, it’s a labor of love and quite a lot of work, the planning, shopping, baking is labor intensive but packaging and sending takes time as well, carefully packaging is so important as you don’t want your baked goods to arrive in pieces. Putting together a box or basket to give as a gift takes planning and careful thought. You want to send things that travel well, items that can withstand a few days in transit without going stale and you must carefully pack so that when the carrier jostles it around it will stay intact. I always send 2-3 day priority mail and tell them it’s “perishable” asking them to stamp that all over the box. So far I have been lucky and everything I have sent arrives in good shape. Knock on wood!!

A work in progress

A work in progress this is going to New Mexico to the winning bidder in a charity auction for a sick pup

Every year I make biscotti, being Italian I grew up on these delightful cookies, they are best when dipped in coffee, milk or Vin Santo or sweet dessert wine. This recipe is from Marisa’s Italian Kitchen, I changed the ingredients just slightly, Marisa’s biscotti have anise seed or extract which I would have loved and thought I had but did not so I left out the anise, and added chopped hazelnuts, other than that I followed the recipe exactly. This recipe caught my months ago and I saved it knowing I would be making biscotti for the holidays, I was looking for a biscotti that is not to hard, light and tender and looking at her recipe I thought that would be what I was looking for, and that is exactly how they turned out. They are delicious, I think adding the almond flour gives them a light as air, crunchy and delicate texture. They are wonderful and thank you Marisa for a great recipe.

Chocolate, Orange And Hazelnut Biscotti

 adapted from Marisa’s Italian Kitchen

1 3/4 cup flour

1/3 cup almond flour

2 tsp baking powder

1/4 tsp salt

3/4 cup chocolate chips

3/4 cup chopped toasted hazelnuts

2 eggs

3/4 cup sugar

1 tbs orange zest

2 tsp vanilla extract

1/3 cup melted butter

1 egg white beaten with fork (to brush on the logs)

Heat oven to 350 degree’s and line a baking sheet with parchment

slightly uneven logs ready for the oven

slightly uneven logs ready for the oven

In large bowl add flours, baking powder and salt and whisk to combine, add the chocolate chips and hazelnuts and stir so that the chocolate and nuts are covered with flour. In a small bowl beat the egg, sugar, orange zest, vanilla and butter. Add to the dry ingredients and using a wooden spoon stir until it’s a cohesive dough (the dough will be a little sticky, don’t add more flour thats the way it should be) Lightly flour a work surface and turn the dough onto it. Divide into 4 equal portions and form each into a log that is between 8-10 inches long. Transfer the logs to the baking sheet, brush with egg white and bake for 20 minutes turning pan halfway through. After 20 minutes remove from the oven and sit the baking sheet on a cooling rack for 10 minutes. Place a log on a cutting board and slice diagonally into about 3/4 inch slices with a sharp serrated knife and place back on baking sheet standing upright for more even baking.

standing upright for even baking

standing upright for even baking

Place back in the oven for 15 minutes. Let cool about 10 minutes on the pan and then remove to cooling rack. NOTE: Timing is important. I baked them for exactly the time outlined in the recipe and I think to achieve these results you have to. I am not one to stick to an exact baking time, I tend to wing it, but with a few recipes I make I have to and this is one of them. 

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Dec 26

103 Comments

Rugelach- Fig/Cognac Jam, Pistachio,Orange For Fiesta Friday #48

Rugelach

Rugelach

I am making another batch of my rugelach, the very one I put in my gift boxes, I always make a double batch of the dough because invariably I need to make more to give away after Christmas. This new batch is the same but I decided to add some chopped pistachio and a hint of candied orange peel (chopped really fine). Since I am baking for friends and you all are my friends right,  I made enough to bring with me to the party hosted by the lonesome and totally awesome Angie@The Novice Gardener, I only say lonesome because this week she gave everyone the week off, no co hosts. Don’t worry Angie you won’t  be lonesome for long, soon your house will be filled with eager party goers.

orange and pistachios added

orange and pistachios added

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all purpose flour

3/4 cup pistachio’s- chopped

2 tbs finely chopped candied orange peel

1/4 tsp cardamom

1/4 tsp powdered ginger

1/2 cup fig jam

egg wash

sugar for sprinkling

1/4 cup light brown sugar packed

looks like dukkah

looks like dukkah

In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
Place pistachio (if they are not toasted already) on parchment lined sheet pan and toast in a 350 degree oven for 15 minutes (just until you can smell the nuts). Once the nuts have cooled enough to handle, and add the brown sugar cardamom and ginger, orange and chopped pistachio. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. Note: The dough should be cold when rolling, do not let the dough sit out and come to room temperature, it will get too sticky and you want to avoid using a lot of flour if at all possible.  I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.

ready to roll

ready to roll

Place each rugelach on parchment lined baking sheet, brush with egg wash and sprinkle some sugar on each. Put in freezer for 15 minutes before baking. While they are in freezer pre heat your oven to 350 degrees.

Bake for 15-20 minutes until golden brown. Remove to cooling rack.

fresh from the oven

fresh from the oven

flaky and delicious

flaky and delicious

fiesta-friday-badge-button-i-was-featured1

 

Dec 22

74 Comments

Cardamom, Orange And Chocolate Ribbon Cookies – Cookies For Christmas

Ribbon Cookies

Ribbon Cookies

This is the last cookie I will be making to include in my gift boxes.  It’s such a beautiful cookie, festive and delicious. The recipe came from my Mom, it’s probably from the 60’s, the original recipe did not contain cardamom or orange, that was my idea. Both are very subtle and go well together, the sum of all the parts makes a wonderful cookie. You can add whatever flavoring you like, you are not bound by cardamom and orange.  I think orange, hazelnut and chocolate would be great. Almond extract to the vanilla portion would be lovely also. The great thing about these cookies is that you can change the flavor profile to suit your taste. I hope you enjoy!

 

Makes Approximately 36 cookies
1/2 cup unsalted butter at room temperature
1/2 cup good quality shortening at room temperature (I like Spectrum)
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg at room temperature
2 tablespoons whole milk or half and half
1 teaspoon vanilla extract
3 cups all-purpose flour
Zest of one orange
1/3 cup (1 1/2 ounces) semi-sweet chocolate melted (Use the microwave method — it’s great.)
1/4 teaspoon cardamom
1/2 cup toasted walnuts chopped finely
In mixing bowl beat butter and shortening with an electric mixer or stand mixer with paddle attachment for approximately 30 seconds. Add sugar, baking soda, and salt and beat until combined. Beat in the egg, milk, and vanilla. Add flour and mix to combine with spoon. Melt the chocolate in the microwave at 30-second intervals stirring in between. It took me 60 seconds.
Divide dough in half. Knead the melted chocolate and walnuts into half of the dough and then the cardamom and orange zest into the other half. Line a 9- by 5- by 3-inch loaf pan with plastic wrap. Divide chocolate dough in half and press into the bottom of the loaf pan, now divide the vanilla dough in half and press on top of chocolate layer, now another chocolate layer, and finish with the vanilla layer. Cover with the plastic wrap and refrigerate for at least 30 minutes, I freeze or refrigerate overnight. Preheat oven to 375° F.

Three equal pieces

Three equal pieces

Going into the oven

Going into the oven find the cookie that isn’t facing the right way!! LOL

Remove from refrigerator, invert onto cutting board, and remove plastic wrap. Divide into 3 equal pieces (each is 3 inches) and cut each third into 12 equal pieces that are about 1/4 inch thick. Place on baking sheet with either parchment or silpat and bake for 10 to 12 minutes turning baking sheet around halfway through baking (5 minutes). BE CAREFUL NOT TO OVERBAKE! Remove from oven when edges start to turn a light brown. If you leave them in longer than the prescribed baking time they become overdone and are really crunchy. I took out my batch of cookies at 11 minutes. They were just right.

Ready for the gift box

Ready for the gift box

 

Dec 20

39 Comments

Chocolate Chip Granola Cookies- Cookies For Christmas

Chocolate Chip Granola Cookies

Chocolate Chip Granola Cookies

These cookies were just posted on Butter Basil And Breadcrumbs, my good friend Prudy’s totally delicious blog, they were a guest post from yours truly, I liked them  so much I decided to put them in my gift baskets this year. They are crunchy, chewy, chocolatey downright delicious. I always put a chocolate chip cookie in my gift boxes because they are really a classic and adding the granola takes them to a new level. I used my homemade granola, it contains lots of nuts, coconut, maple syrup, coconut oil all good stuff and I make it super crispy. Forgive me for being redundant but had to include this cookie in my holiday repertoire. Note: I changed the recipe a bit after posting on Prudy’s site. reduced the butter by 1 tbs and increased the flour, I think it really depends on the granola that you use my latest batch must have had more coconut oil and the cookies spread a bit too much. You judge make a test cookie which is how I saw it spread. After adding the additional 2 tbs of flour they came out perfectly. 
Ingredients
  • 1 cup  (2 sticks) butter, room temperature (I use salted)
  • 2 cups packed light brown sugar
  • 1 egg at room temperature
  • 1 tsp vanilla
  • 2 cups + 2 tbs flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ (heaping)cups granola (recipe here) Use your favorite or try mine. Your choice
  • 3 oz milk chocolate cut into pieces
  • 3 oz dark chocolate cut into pieces
Instructions
  1. Cream butter and brown sugar until creamy, add egg and vanilla and beat until fully incorporated and the mixture is fluffy.
  2. With mixer on low add the sifted flour, baking soda and salt, beat just until combined, add the granola and chocolate and again mix just until it is combined.
  3. I like to wrap the dough in plastic wrap or parchment put in a zip lock bag and refrigerate for at least an hour but its even better overnight.
  4. Remember: If you refrigerate overnight let sit at room temperature before baking(a half hour on the counter will do it). You can also freeze cookie dough, wrap well and place in zip lock freezer bags and store until ready to use. Let thaw in refrigerator about 2 days before you will be making the cookies.
  5. Pre heat oven to 350 degrees.
  6. Place scoops of the dough (I used a 1½ tbs ice cream scoop) on silpat or parchment lined baking sheet.
  7. Bake for 10-12 minutes or until lightly browned. Remove from oven and let cool on rack.
  8. Note: the granola I used had pecans in it. If your granola doesn’t contain nuts you can add to the cookie dough unless you have a nut allergy.

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Dec 17

73 Comments

Ginger Spiced Molasses Cookies- More Christmas Cookies

Ginger spiced Molasses Cookies

Ginger spiced Molasses Cookies

Many of you I am sure have seen these before, the recipe may actually have appeared here more than once but these cookies are so good it’s worth sharing again and again. Spicy, chewy, moist and delicious I totally love this cookie and include it in every gift box that I make. This is a recipe from Food52, and these cookies are amazing. Don’t really need to say anymore, I have already said it and I don’t want to bore you. Try them, they are terrific!!

 Ginger Spiced Molasses Cookies

Makes 24 cookies

2 1/4 cups all purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon ground cloves (Optional I don’t use cloves)

3/4 cups unsalted butter, room temperature

3/4 cups packed dark brown sugar

1 large egg

1/2 cup unsulfured molasses

1/3 cup finely diced candied ginger (optional)

granulated sugar for rolling

Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves (if using) in a bowl and mix well. (Note:) if not using cloves increase another of the spices I increase cinnamon and ginger.
Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten, just barely I use 2 fingers and lightly push on the dough. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.

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Dec 15

67 Comments

The Cookies Of Christmas-Chocolate Kiss Thumbprints

 

Thumbprints

Thumbprints

Over the next few days I plan on posting recipes for cookies, specifically cookies that I will be including in my gift boxes this year. I have basically the same repertoire every year although sometimes I will skip some and add another just to change it up a bit.

I accidentally bought a bag of these lovely striped Hershey’s kisses, I thought they were the plain chocolate but when I opened one I was surprised to see this creamy white striped kiss. It is quite delicious and so pretty I was inspired to make these chocolate thumbprint cookies and top with a kiss, it will be added to my cookie gift boxes. I have no idea where I got these recipe, I have it written down and stored in a huge pile of recipes that I don’t know what to do with, I mean a huge binder of clippings and recipes I printed from the internet, hand written family recipes, some are decades old. My mantra is that one day I will scan and organize but years later it’s still sitting in my bookshelf with my cookbooks, unorganized. I tend to rotate certain recipes and I think it’s been a few years since I’ve made these, I love thumbprints, you can be creative with what to put in the indent, one year I put a maraschino cherry and drizzled with ganache, another year apricot jam (delicious with chocolate). They are such cute little bites and very easy to make.

Chocolate Thumbprints

Makes 36-48 cookies

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 cup butter room temperature (soft)

1 cup sugar

1/4 tsp salt

1 egg

1 1/2 tsp vanilla extract

1/4-1/2 cup sugar in bowl to roll cookies in.

In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Refrigerate the dough for an hour before baking. It did not say this in the recipe but I find it works best when the dough has been chilled.

Pre heat oven to 350 degree’s. Use a small scoop (so they are uniform in size) and roll in your hands into a ball, place dough in the bowl of sugar and make sure its completely covered, place on parchment or silpat lined baking sheet. Using your thumb make an indent on top of each ball. You can fit 1 dozen on a baking sheet, cookies should be at least an inch apart. Bake for 8-10 minutes no longer please, it really depends on your oven, when you remove them they will be soft,my first batch I kept in almost 10 minutes the second batch 8 minutes, I like them better when left in for 8 minutes. Remove from oven, let sit for 5 minutes on baking sheet and then place a kiss in the center of each cookies. Place on cooling rack. The kiss will soften but should retain it’s shape.

Cute

Cute

Dec 1

64 Comments

Chocolate Chip Granola Cookies For Just Another Cookie Monday

 

Chocolate Chip Granola Cookies

Chocolate Chip Granola Cookies

Just Another Cookie Monday, what is that you might ask well it’s the brainchild of Prudy@Butter,Basil and Breadcrumbs. When I got an email asking me to participate in this cookie extravaganza I didn’t even hesitate to say YES, of course I would love to. First of all anything for Prudy, one of my absolute Fave bloggers and a real sweetheart, secondly, who doesn’t love cookies and anything to spread the cookie love is a very good thing. I hope you all enjoy my recipe.

The season of giving (cookies) is almost upon us and I am starting to make my cookie dough in preparation for the gift boxes, Secret Santa and Holiday Parties that are planned. The other day I made a  lot of granola. Granola is one of my favorite things, and homemade is what I really like best. I was feeling creative and used my recipe for chocolate chip cookies and changed and adapted to include some granola. My homemade granola is full of really good stuff, almond meal (left after making almond milk) coconut, brown sugar, maple syrup, honey, pecans and I toast until really crisp. The resulting cookies are really nice, chewy and crisp at the same time, a little salty (in a good way) and chocolatey.  They will make a really nice addition to my gift boxes. Head over to Prudy’s now for the recipe and see all the totally dreamy recipes she has for you.

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Dec 18

4 Comments

Day 7 Of 7 Days Of Holiday Cookies- Gingerbread People

Gingerbread People

Gingerbread People

I am finally getting around to posting the last day of my 7 Days of Holiday cookies. I decided to make gingerbread people (not men or ladies) they are androgynous I guess. My piping and decorating skills are less than stellar as evidenced by the sad smiles and the one with a sparkling sugar vest but I’m going to work on it. I made only a few to test the recipe and hone my piping skills.

This recipe is delicious, next time I make it I am going to roll the dough a little thicker than 1/4 inch so they are even plumper. The kids will love these and I hope that after my test run they will look more polished. Because these are for children I didn’t make a royal icing, I didn’t have powdered egg whites and did not want the kids to have raw egg white, so I just mixed confectioners sugar with some water and  a few drops of clear corn syrup. It’s a little sticky and not as easy to work with but safer, I didn’t measure anthing just mixed until I felt the consistency was right. This is adapted from a recipe I found on Martha Stewarts website.

Makes approximately 36 (depending on the size of your cookie cutter)

Ingredients:

  •  3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  •  1 stick unsalted butter room temperature
  •  1/2 cup packed dark brown sugar
  •  2 tsp ground ginger
  • 2 tsp ground cinnamon
  •  3/4 tsp course salt
  •  1 egg
  •  1/2 cup molasses (unsulfured)
  • Royal Icing or icing of your choice
  • Fine sanding sugar, for sprinkling
  1. Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into two discs; wrap each in plastic. Refrigerate until cold, about 1 hour.
  3. Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to 1/4-inch thick. Space 2 inches apart on baking sheets lined with parchment paper or silpat, and refrigerate until firm, about 15 minutes.
  4. Bake for 8-10 minutes, remove to wire rack to cool

Dec 4

25 Comments

Chocolate Hazelnut Rugelach-Day 4 Of 7 Days Of Holiday Cookies

Photo taken by Whole Foods

Photo by Joseph De Leo for Whole Foods

I love rugelach and have eaten the traditional and non traditional varieties. I also love chocolate and hazelnuts together (nutella!!) and thought that it would be wonderful in rugelach, the combination is fantastic and the apricot jam with the chocolate and nuts takes it to a whole new level.

I entered this in the Whole Foods Holiday Cookie contest in 2011 and won, these are exceptional and it’s another cookie that is included in my gift box every single year.

Making rugelach is a bit labor intensive but so worth it, I am not very good at making each wedge evenly sized but it’s alright, part of the beauty of homemade baked goods is that they are not always perfect. I used the traditional apricot jam for these cookies but this year I think I will use orange marmalade, I think the orange with the chocolate and hazelnut will be a wonderful combination.

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups  all purpose flour

1 1/2 cup hazelnuts

1/2 cup apricot jam(If you have preserves puree in food processor until smooth

12 ounces semisweet chocolate chopped into small pieces (or mini chips)

1/4 cup light brown sugar packed

1/4 teaspoon cinnamon

  1. In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
  2. Pre-heat oven to 350 degrees, line a sheet pan with parchment and spread hazelnuts on pan. Toast in oven approximately 6-8 minutes take them out when you can smell the nuts. If you want to remove the skins you can do so by rubbing the nuts in a tea towel. I don’t do that. Chop the nuts and mix with the brown sugar and cinnamon and set aside.
  3. If using preserves add to food processor and puree until smooth, remove and set aside. Chop chocolate into very small pieces, cover and set aside.

Making the rugelach:

dough

jam

hazelnuts

chocolate

1 egg beaten with a tsp of water for egg wash

sugar to sprinkle on rugelach

  1. Take your dough out of the refrigerator working with one quarter at a time. On floured work surface roll dough into a 9 inch circle. (I use a lid from my dutch oven and cut around it making a neat circle) spread jam on dough, sprinkle with hazelnuts and chocolate. Press the nuts and chocolate lightly with your hand. Cut first into quarters and then each quarter into 3 equal wedges, you will have 12 when finished, Roll each wedge starting from the largest end rolling to the smallest end.
  2. Place rugelach on parchment lined sheet. pan Brush with egg wash and sprinkle with sugar.Chill in the refrigerator before baking for 15 minutes. Bake at 350 degrees for 15-20 minutes until golden brown. Repeat with each quarter of the dough. Dough can be refrigerated for 2-3 days or frozen for later use.
My Photo

My Photo

Dec 3

14 Comments

Ginger Spiced Molasses Sugar Cookies-Day 3 Of 7 Days Of Holiday Cookies

Ginger Spiced Molasses Sugar Cookie

Ginger Spiced Molasses Sugar Cookie

This cookie is a relatively new entry into my gift boxes, last year was the first time I made it, and one bite and I knew it was a keeper. I saw the recipe on Food52 and wanted to give it a try. The cook who penned this amazing recipe is, Lynda whose cooks name is Taste Food, she has  a blog right here on wordpress appropriately named Taste Food.

This cookies is beautifully spiced, chewy  and utterly delicious! It’s very easy to make and the dough freezes well. I will be tripling the recipe this year, the cookie was such a hit with everyone who tasted it. I just love the warm spices, molasses and crunchy sugar coating.Heavenly really! The only change I made is a matter of personal preference, I omitted the cloves (cannot stand cloves) and I didn’t add the candied ginger. If you are looking for another cookie recipe for the Holidays I highly recommend you give these a try!!

Makes 24 cookies

2 1/4 cups all purpose flour

2 teaspoon baking soda

1 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon  allspice

1/2 teaspoon  salt

1/4 teaspoo ground cloves

3/4 cups unsalted butter, room temperature

3/4 cups packed dark brown sugar

1 large egg

1/2 cup unsulfured molasses

1/3 cup finely diced candied ginger (optional)

granulated sugar for rolling

  1. Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
  2. Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
  3. Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
  4. Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.
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