I figured that between all the packages of cookies that I send to family, friends, neighbors, and coworkers, I bake between 300-500 cookies over a 2-3 week period. I prep all of my cookie dough in November, by saving each batch of dough in a gallon Ziplock bag and freezing it. When I'm ready to bake, I just pull whatever bag(s) I want out of the freezer and let it defrost in the refrigerator at least overnight.
 |
| YUM! |
Over the years, I've learned to become selective of who I ship cookies to. I used to send out a lot more, but for some people Christmas cookies are not something they want or need, so I take the hint and focus on sending them to people who do.
Anywho, I have two keeper recipes to share this year! I usually try at least one new recipe and it either "makes the list" or not.
Santa's Helpers
Recipe Source: Sherry from the Cooking Forum
*These cookies are to die for! I've had this recipe for years and years, but never got around to trying them...OMG!
Cookie:
1/2 cup butter
1 cup brown sugar
Add 1 egg
1 tsp. vanilla Beat until smooth
1/2 cup butter
1 cup brown sugar
Add 1 egg
1 tsp. vanilla Beat until smooth
Add:
2 cup flour
1/2 tsp. baking soda
1/4 tsp salt Beat until smooth
2 cup flour
1/2 tsp. baking soda
1/4 tsp salt Beat until smooth
Topping:
1/2 cup brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
Stir until smooth and then add:
1 cup chopped walnuts (I used pecans)
1/2 cup brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
Stir until smooth and then add:
1 cup chopped walnuts (I used pecans)
Divide dough into quarters. Form
each quarter into 6 balls. Place 2" apart on ungreased cookie sheet. With
finger, make a wide deep depression in each cookie, clear to the edge. Fill
with topping. Bake at 350 for 15-20 minutes, (or in a convection oven, about 9
minutes)
If you undercook these, the filling is so heavy that it will break
through when you pick them up, so I make them crunchy. You could also not make
the depression in them as deep and there would be more dough to suport the
filling so that it did not break through. Also, if I make a huge depression in them, I sometimes make half again
as much filling so I don't run out.
Makes 24 cookies
 |
| Santa's Helpers |
Chinese Almond Cookies
Recipe Source: I can't remember
Recipe Source: I can't remember
*I've been making these for the past 2-3 years and they are probably my #1 favorite cookie!
1 1/3 cups of almond flour, lightly packed
1 cup of unsalted butter, chilled and cut into cubes
Pinch of kosher salt
2 eggs (1 for use in the dough, another for later)
1 teaspoon of almond extract
1 3/4 cups of flour
1 cup + 2 tablespoons of sugar
1/2 teaspoon of baking soda
Slivered almonds
Place the almond flour, salt, and butter into an
electric beater with a paddle attachment and beat on medium speed for three
minutes. The mixture will become course and chunky looking. Add one of the eggs, reserving the other for later, and
the almond extract. Mix on low speed until just incorporated.
Sift together the flour, sugar, and baking soda then
add to the butter mixture at low speed. Mix until just combined. Take the dough and flatten it into a disc and wrap in
plastic wrap. Place it in the refrigerator for two hours to chill.
Preheat the oven to 325F. Line a baking sheet with
parchment paper. Place the other egg into a bowl and beat it. Take pieces of dough and roll them into balls about a
half-inch wide. Place them on the sheet about and inch apart and then press
them down slightly with your palm to make a coin shape.
Place a slivered almond onto each cookie and lightly
press it into place, then paint the surface of the cookie with some of the
beaten egg using a pastry brush or your finger (this will give the cookie a
lacquered appearance once it bakes). Bake for 13-15 minutes or until the edges just being to
tan. Cool on the sheet on a wire rack.
Makes 5 dozen.
 |
| Chinese Almond Cookies |
Posts
