Tuesday, December 24, 2013

Trio of Christmas Cookies

I think it has been fully established that I love cooking and baking. I especially love baking Christmas Cookies! Before signing off for the holidays, I am sharing three recipes that are fun and easy alternatives to the sugar, oatmeal, and chocolate chip standbys.

Chocolate Chip Peppermint Oatmeal
  • 1 cup butter 
  • 1 cup brown sugar 
  • 1 egg 
  • 2 cup sifted flour 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 2 cup quick cooking oatmeal 
  • 1 cup crushed peppermint candy
  • 1/2 cup mini chocolate chips
  • 1/4 cup mixed white and semi sweet chocolate chips
  • 1/3 cup heavy whipping cream
  1. Preheat oven to 350*F. Add butter and sugar to a bowl and cream until light and fluffy. Beat in the egg. 
  2. Sift together flour, baking soda and salt. Gently add to creamed butter and sugar. Stir in oatmeal, mini chocolate chips and 1/2 cup of peppermint candy. Mix well. 
  3. Place teaspoon sized balls of dough on greased cookie sheet about 2 inches apart. Bake at 350 degrees for 8 to 10 minutes. Cool completely.
  4. While baking cookies, place white and semi sweet morsels in a media sized bowl. Bring whipping cream to a boil and then pour over chocolate. Whisk together  in one direction until it combines and the chocolate is melted. 
  5. Once cookies are cooled, dip one side in the chocolate, and then sprinkle with remaining crushed peppermint. Chill until ganache is set. 

Cranberry Brown Sugar Cookies
  • 3/4 cup unsalted butter, at room temperature 
  • 1/3 cup packed dark brown sugar 
  • 1/4 cup plus 2 Tbsp white sugar 
  • 1 tsp vanilla extract 
  • 1/2 tsp sea salt 
  • 1/2 tsp ground cinnamon 
  • 1/2 cup sweetened dried cranberries 
  • 1 3/4 cups all-purpose flour, spooned and leveled
  1. Preheat oven to 350*F. With a mixer, beat the butter, brown sugar, and 1/4 cup white sugar on medium-high until creamy.
  2. Add the vanilla, salt, and 1/4 tsp cinnamon and beat until combined. Reduce the mixer to low. Slowly add the flour, until just combined. Careful to not over mix. Gently fold in dried cranberries.
  3. On a small plate, stir together the remaining white sugar and cinnamon. 
  4. Shape the dough into small balls. A few at a time, roll the cookies in the cinnamon sugar to coat. 
  5. Place on baking sheets, spacing cookies 1 inch apart. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. 
  6. Cool slightly in the pans, then transfer to a wire rack to cool completely.

Cinnamon Sugar Cookies
  • 1 cup dark brown sugar 
  • 1/2 cup plus 3 Tbsp white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tbsp cinnamon
  1. Preheat oven to 350*F. 
  2. Combine the 3 tablespoons white sugar and 1 Tbsp cinnamon in a small bowl and set aside. 
  3. Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy. 
  4. Whisk flour, baking soda, remaining cinnamon and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. 
  5. Roll dough into 1 tsp balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 350*F for 10 to 12 minutes. Remove from sheets and let cool on racks.

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