This is a great Christmas Cookie Recipe from Recipe Cove
Chewy Noëls
2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
powdered sugar
1 tube of green decorator icing with a writing tip
Instructions:
1. Preheat oven to 350 degrees.
2. In a 9x9" baking pan melt butter or margarine.
3. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla.
4. Pour over butter in pan; do not stir.
5. Bake at 350 F for 20 to 25 minutes.
6. Sift powdered sugar over top.
7. Place waxed paper under wire rack, immediately invert pan onto rack. Cool.
8. Dust again with powdered sugar.
9. Cut into bars.
10. Write "Noël" on each bar with green decorator icing.
Sunday, November 12, 2006
Anise Sesame Cookies
More Christmas cookies from www.recipecove.com
Anise Sesame Cookies
1 tablespoon whole anise seeds
2 tablespoons boiling-hot water
2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/4 cup sesame seeds, lightly toasted
Instructions:
1. Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld.
4. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.
5. Divide dough into 4 balls and flatten each into a 4-inch disk.
6. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees.
8. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm).
9. Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
10. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash.
11. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.
12. Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.
13. Gather scraps and chill until firm enough to reroll.
14. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.
Makes approximately 3 dozen.
Anise Sesame Cookies
1 tablespoon whole anise seeds
2 tablespoons boiling-hot water
2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/4 cup sesame seeds, lightly toasted
Instructions:
1. Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld.
4. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.
5. Divide dough into 4 balls and flatten each into a 4-inch disk.
6. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees.
8. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm).
9. Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
10. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash.
11. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.
12. Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.
13. Gather scraps and chill until firm enough to reroll.
14. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.
Makes approximately 3 dozen.
Black Forest Oatmeal Drops
Another Christmas Cookie recipe from Recipe Cove
Black Forest Oatmeal Drops
1 cup butter; softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups uncooked old-fashioned oats
1 1/2 cups real semi-sweet chocolate chips
1 cup (5 ounces) dried tart cherries, coarsely chopped
Drizzle:
2 cups powdered sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water
Instructions:
Preheat oven to 350 degrees.
1. Combine butter, sugar and brown sugar in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add eggs and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed.
5. Stir in oats, chocolate chips and cherries by hand.
6. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes or until golden brown. Cool completely.
8. Stir together powdered sugar and Kirsch in small bowl.
9. Gradually stir in enough water for desired drizzling consistency.
10. Drizzle over cooled cookies.
Makes approximately 5 dozen
Black Forest Oatmeal Drops
1 cup butter; softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups uncooked old-fashioned oats
1 1/2 cups real semi-sweet chocolate chips
1 cup (5 ounces) dried tart cherries, coarsely chopped
Drizzle:
2 cups powdered sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water
Instructions:
Preheat oven to 350 degrees.
1. Combine butter, sugar and brown sugar in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add eggs and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed.
5. Stir in oats, chocolate chips and cherries by hand.
6. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes or until golden brown. Cool completely.
8. Stir together powdered sugar and Kirsch in small bowl.
9. Gradually stir in enough water for desired drizzling consistency.
10. Drizzle over cooled cookies.
Makes approximately 5 dozen
Candy Cane Cookies
Candy Cane Cookie recipe from Recipe Cove
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes
Instructions:
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds.
2. Add sugar and baking powder, then egg, milk, and vanilla.
3. Beat in cocoa powder and as much flour as you can with mixer.
4. Stir in remaining flour.
5. Divide dough in half. Cover; chill at least 1 hour.
6. Preheat oven to 375 degree F.
7. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
8. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
9. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
10. Remove from cookie sheet; cool on a wire rack.
11. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
12. Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
13. Let stand till set.
Makes approximately 36
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes
Instructions:
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds.
2. Add sugar and baking powder, then egg, milk, and vanilla.
3. Beat in cocoa powder and as much flour as you can with mixer.
4. Stir in remaining flour.
5. Divide dough in half. Cover; chill at least 1 hour.
6. Preheat oven to 375 degree F.
7. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
8. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
9. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
10. Remove from cookie sheet; cool on a wire rack.
11. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
12. Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
13. Let stand till set.
Makes approximately 36
Christmas Cookie E-Cookbook at Recipe Cove
Recipe Cove has a great new Christmas Cookie E-Cookbook available. The e-cookbook has over 300 Christmas Cookie recipes in a searchable e-cookbook. You can also print the recipes if you want.
Check it out today.
Check it out today.
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