Fun and Delicious Cookies for Christmas Party
My Darling Daughter and I have been preparing for our annual Christmas party. She has been a great help as we check off today’s list of ‘Things to Do’. She’s my awesome sous chef!
Awesome Salty-Sweet Cookies
She made the dough for the Pretzel Toffee Chocolate Chunk Cookies and called out to me. She handed a spoon of cookie dough to me with a look that said, ‘you’re going to love this!’ Oh, my! I loved the combination of the flavors – the salty pretzels and the Heath toffee chunks. Not to mention the chocolate!
We had to try these…
I had planned just to make the dough, refrigerate it and to bake the cookies on Friday. But, once we tried the dough, we wanted to know just how good these cookies were going to be.
Sweet and Small
Because these cookies are to be part of a pretty full Christmas party fare, I decided to make them small. We rounded out teaspoon sized dough balls. This turned out to be just the right bite sized cookie!
The Best Sugar Cookies
I love making sugar cookies – they’re just the perfect balance between buttery and sweet. This recipe is awesome for cutting out with cookie cutters. The dough is very pliable – just like play dough.
The Keys to Working with this Sugar Cookie Dough:
Make sure your butter and egg are at room temperature. Your butter needs to be soft so that it will cream well. Another key to making these sugar cookies is to chill the dough. You can pre-roll the cookie dough out – in disks or in rectangles. Chill for at least one hour and any left over dough in between baking. Just how many cookies you will make will be determined by your cookie cutter size and how thinly you roll out the dough. Mine came out at about 1/4 inch and made pretty thick cookies which worked well with the icing – you’ll love this recipe too! The last key is to under bake. The baking time for this cookie ranges from 8 to 11 minutes. You want the bottoms of the cookie to be light brown and the tops to be completely light. Set a timer for this step to keep yourself on track! Set the cookies out on a cookie rack to allow to completely cool before icing.
Orange-Cranberry Almond Shortbread Cookie
I love shortbread cookies. They are so versatile. I had an idea to make these wonderful butter cookies flavorful with the addition of Orange flavored dried Cranberries with Almonds. In the fresh fruit and vegetable aisles in the grocery store you can find bagged salad toppings. We like to use ‘Salad Pizazz’s ‘Orange Cranberry Almondine. I had the idea that these
- 1 cup butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups self-rising flour
- 1 1/2 cups coarsely crushed mini-pretzel twists
- 1 bag Heath Toffee Candy bits
- 1 cup Chocolate Chips
- 1 8 oz. bar Semi Sweet Chocolate baking bar, chopped
- parchment paper
- 1. Preheat oven to 350 degrees.
- 2. Beat the butter at medium speed with an electric mixer until creamy. Gradualy add sugars, beating well. Add the egg and vanilla, beat well.
- 3. Gradually add flour to butter mixture beating at low speed after each addition.
- 4. Stir in pretzels, toffee candy, and chocolate.
- 5. Drop dough by heaping tablespoons (for this we used a teaspoon). Place cookie dough 1 inch apart onto parchment paper-lined baking sheets.
- 6. Bake at 350 for 12 to 14 minutes or until golden brown. Transfer cookies to wire racks to cool.
- (approximately 3 dozen cookies at tablespoon measure size)
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almonds extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 2 cup confectioner's sugar
- 2 plus teaspoons milk
- 4 teaspoons light corn syrup
- In the bowl of a stand mixer, or hand mixer, cream the butter for about 1 minute.
- Add the sugar and crem from three to four minutes until light and fluffy.
- Add the egg, vanilla and almond extract. Mix well.
- Combine the flour and the baking powder with a whisk. Slowly incorporate the flour mixture to the butter mixture - in two batches. Mix only until combined.
- Divide the dough into two or three batches; shape into flattened disks or rectangles. Chill dough for one hour.
- Preheat oven to 350 degrees. Roll out dough to your desired thickness (I rolled mine out to about 1/4 inch thick) Cut the dough with cookie cutters. Place on baking sheet about 1 inch apart. Bake for 8 to 11 minutes. The cookies should be light on top and just light brown on bottom. Set the cookies aside on cookie sheet for a few minutes then transfer to a cookie rack to completely cool. Ice cookies as desired.
- While the cookies are baking, prepare the icing. In a bowl combine the confectioner's sugar, milk and corn syrup. You'll want the icing to be thin enough to where a light stream falls from a spoon. You'll hold your cookies and gently dip them into the icing. After dipping the cookie into icing allow icing to drip off - set aside iced cookie onto cookie sheet to allow icing to dry. Or, you can use a small spatula to ice your cookies. You can make a thicker version (at about the 2 teaspoons measure of milk) of this icing to decorate cookie.
- 1 cup butter - plus 2 tablespoons butter, softened
- 1 cup sugar
- 2 cups all-purpose flour
- 1 cup corn starch
- 1 bag Salad Pizazz Orange-Cranberry Almond Mix, chopped
- Cream butter and sugar until light and fluffy.
- Sift the flour and the corn starch together until combined. Chop the cranberries and almonds with knife or mezza luna. Add to the flour mixture
- Blend the butter mixture with the flour mixture with a pastry blender - mixture will appear crumbly. Form into a roll or tube of dough to be sliced and chill for 20 minutes. If the dough appears too crumbly, you can add an additional 1 to 2 tablespoons of butter. Preheat the oven to 350 degrees. Slice the dough into disks. I shaped the dough into a 2 to 3 inch circle tube and quartered each slice. Bake for about 20 minutes. You'll want the edges to be lightly browned. Allow to cool on cookie rack.