Thursday, December 3, 2009

Holiday Recipe Share Fridays---Christmas Cookies

I have been getting some yummy looking links for Christmas Cookies this week so, I would like to share. I have not made these recipes yet.

Chocolate Mint Checkerboard Cookies

Chocolate Mint Checkerboard Cookies

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semisweet chocolate, grated (about 1/3 cup)
  • 1/2 teaspoon mint extract
  • Green paste food coloring










Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until well combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in remaining flour.

2. Divide dough in half. Into one half, stir in the cocoa powder and grated chocolate until combined; set aside. Into the second dough, stir in the mint extract and enough green paste food coloring to tint the dough green.

3. Shape each portion of dough into a 7x2x2-inch brick. Wrap bricks in plastic wrap or waxed paper. Chill at least 2 hours or until dough is firm enough to slice. With a long sharp knife, cut each brick lengthwise into four slices. (You will have four pieces from each color of dough that are each 7 inches long and 2 inches wide.)

4. Stack four pieces of dough together, alternating colors. (You will have two bricks, each with four layers.) Gently press together dough to seal layers. If necessary, wrap bricks in plastic wrap or waxed paper and chill for 30 minutes or until dough is firm enough to slice.

5. Using a long sharp knife, cut each log lengthwise into four slices (Each piece will have four layers in alternating colors.) Stack four pieces of dough together, alternating colors, for a checkerboard effect. Trim edges as needed to straighten sides and ends. If necessary, wrap logs in plastic wrap or waxed paper and chill for 30 minutes or until firm enough to slice.

6. Preheat oven to 350 degrees F. Using a sharp knife, cut logs crosswise into 1/4-inch-thick slices. Place slices, cut sides down, 1 inch apart on an ungreased cookie sheet.

7. Bake in the preheated oven for 9 to 11 minutes or until edges are just firm. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 50 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 3 months.

from here http://www.bhg.com/recipe/cookies/chocolate-mint-checkerboard-cookies/

Chocolate-Coffee Ribbons

Chocolate Coffee Ribbons

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 tablespoons instant Swiss-style coffee powder
  • 1 ounce unsweetened chocolate, melted and cooled








Directions

1. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, Makes about 2-1/2 cups of dough.

2. Divide dough into thirds. Knead coffee powder into one portion of the dough. Stir chocolate into one portion of the dough (knead if necessary). Leave remaining portion plain. Divide each dough portion in half. Cover and chill about 1 hour or until easy to handle.

3. On waxed paper, roll one portion of the chocolate dough into an 8x6-inch rectangle (keep remaining dough chilled); place waxed paper with dough rectangle on a cookie sheet, dough side up. On another sheet of waxed paper, roll one portion of the plain dough into an 8x6-inch rectangle. Invert plain dough onto chocolate dough; peel off waxed paper. On same piece of waxed paper, roll one portion of the coffee dough into an 8x6-inch rectangle. Invert coffee dough onto plain dough; peel off waxed paper. Repeat with remaining chocolate, plain, and coffee doughs to form a six-layer stack. Press together lightly. Wrap stack in plastic wrap. Chill for 1 hour.

4. Preheat oven to 375 degrees F. Trim edges of the dough stack. Cut dough stack in half lengthwise, forming two rectangles. Cut each rectangle crosswise into 1/4-inch-thick slices. Arrange slices, cut sides down, 2 inches apart on an ungreased cookie sheet. Bake about 8 minutes or until edges are lightly browned. Transfer cookies to a wire rack; cool. Makes about 48 cookies.

To Bake Ahead: Prepare, bake, and cool cookies as directed. Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. Used chilled dough directly form the refrigerator. For frozen dough, thaw overnight in the refrigerator and then use.

from here http://www.bhg.com/recipe/cookies/chocolate-coffee-ribbons/

Chocolate S'Mores

Chocolate Smores

Ingredients

  • 1 cup butter, softened
  • 1- 1/4 cups granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 ounces bittersweet chocolate, melted and cooled
  • 2 eggs
  • 1 tablespoon milk
  • 1- 1/2 teaspoons vanilla
  • 1/4 cup unsweetened cocoa powder
  • 3 cups all-purpose flour
  • 1 egg white, slightly beaten (optional)
  • 2 tablespoons water (optional)
  • Coarse sugar or granulated sugar (optional)
  • 12- 1/2 1.55-ounce milk chocolate bars
  • 25 large marshmallows, roasted if desired














Directions

1. For cookies: In a very large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups granulated sugar, the baking powder, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat in melted chocolate until combined. Beat in eggs, milk, and vanilla. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Cover; chill about 1 hour or until dough is easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll one portion of the dough into a 13-inch square. If desired, use a fluted pastry wheel to trim the edges of the dough square. Using fluted pastry wheel, cut dough square into twenty-five 2-1/2- to 3-inch squares. Using a 1-1/2-inch tree, bell, or snowman cutter, make a cutout in the center of half of the squares.* Place dough squares on ungreased cookie sheet.

3. If desired, in a small bowl, whisk together egg white and the water; brush tops of squares lightly with egg white mixture and sprinkle with coarse sugar. Bake for 8 to 10 minutes or just until tops are firm. Let stand on cookie sheet for 1 minute. Transfer to a wire rack; let cool.

4. To assemble s'mores, break each chocolate bar in half crosswise; place one half chocolate bar atop each solid cookie. Top each with a marshmallow. If using roasted marshmallows, top marshmallows with a cutout cookie; press down gently and serve immediately. If using unroasted marshmallows, arrange about six** of the marshmallow-topped cookies on a microwave-safe plate. Microwave on 100% power (high) for 20 to 30 seconds or until marshmallows are puffed and chocolate just starts to melt on the edges. Top each with a cookie with a cutout center. Press down gently and serve immediately. Repeat with remaining cookies, chocolate, and marshmallows. Makes 25 s'mores.

*Test Kitchen Tip: Bake small dough cutouts on an ungreased cookie sheet in the 375�F oven for 3 to 5 minutes or just until tops are firm. Transfer to wire racks; let cool.

**Test Kitchen Tip: To microwave one cookie at a time, cook on 100% power (high) about 10 seconds.

TO STORE: Prepare cookies as directed through Step 3. Layer baked cookies between pieces 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, if frozen. Assemble s'mores as directed in Step 4.

from here http://www.bhg.com/recipe/cookies/chocolate-smores/

Lemon Cream Cheese Cutout Cookies

Lemon Cream Cheese Cut Outs

Ingredients

  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 2/3 cup butter, softened
  • 1 3-ounce package cream cheese, softened
  • 1/2 cup sugar
  • 3 tablespoons milk
  • 1-1/2 teaspoon grated lemon peel
  • 2 cups sifted powdered sugar (optional)
  • 3 tablespoons warm water (optional)
  • 4 teaspoons meringue powder (optional)
  • 1/4 teaspoon cream of tartar (optional)














Directions

1. Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.

2. Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.

3. If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.) Makes about 60, 2-1/2-inch cookies.

*Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.

from here http://www.bhg.com/recipe/cookies/lemon-cream-cheese-cutout-cookies/

Minty Cocoa Fudge Sandwich

Ingredients

  • 3-1/2 cups all-purpose flour
  • 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1-1/3 cups butter, softened
  • 1-1/2 cups sugar
  • 1/4 cup cooking oil
  • 2 eggs
  • 1 tablespoon vanilla
  • Sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 10-ounce package mint-flavor semisweet chocolate pieces*
  • 2 ounces unsweetened chocolate, coarsely chopped











Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

from here http://www.bhg.com/recipe/cookies/minty-cocoa-fudge-sandwich-cookies/

Happy Baking!!

Christmas_Goose_2253-T.jpg Christmas Goose image by ksyvie

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