We haven’t done the annual cookie bake – where a few of us get together and bake our favorite cookies and swap them for our gift trays – since pre-pandemic. We had good intentions this year, but we couldn’t get the timing right. But I thought I’d still share all the recipes.
Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.
Dark Chocolate Chip Cookies, recipe here
Spritz Cookies, recipes and instructions for using a cookie press here.
Pecan Cookies, recipe below. Much more below the fold.
Above: Chocolate-Walnut Flourless Cookies, recipe here. I love these because you’d never know they were flourless and they taste like brownie bites.
These Filled Shortbread Cookies are a ton of work, but so very showy in a Holiday Cookie Gift Basket. Recipe here.
Not as much work, but just as tasty, Fruit Pie Cookies, click here for the recipes, .
Looking for another cookie to add to the cookie tray you give as gifts? These are very pretty. You can add chocolate drizzle to really make them look festive (I’d melt semi-sweet or cacao chocolate chips for the drizzle).
Easy to make, pretty to look at.
Coconut Lace Cookies
- 1 cup flour
- 1 cup regular oats
- 1 cup brown sugar, packed
- ½ cup shredded coconut
- ½ tsp baking soda
- 3 tbsp water
- ¼ cup butter
- 2 tbsp light corn syrup
baking sheet, bowl
Combine flour, oats, sugar, coconut, & baking soda in bowl, mix well. Add water, margarine & syrup and stir well. Drop by teaspoon onto baking sheet. Bake at 325° for 12 minutes until almost set, remove to rack to completely cool. Makes 2 dozen.
And the final recipe has a bit of a serendipitous beginning. I was having lunch with friend LFern and told her I was still working on what type of cookies I was going to make for my gift boxes. LFern mentioned she really liked Russian Tea Cakes. I’d never heard of them, so I googled, figuring I’d surprise her with them in her gift box. Turns out they are also called Mexican Wedding Cookies. Next day I was visiting friends Larilyn and Alton (not that one) and what do they bring out to go with the coffee? Mexican Wedding Cookies. Turns out Al calls them Mom’s Pecan Cookies and he shared his mom’s recipe with me. So no matter what you call them, they are tasty.
- 1 cup butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 ¼ cups flour
- ¼ tsp salt
- 1 cup chopped nuts pecans
- Powdered sugar for rolling
Preheat oven to 350°. Line two baking sheets with parchment paper.
Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour, salt and mix until the dough comes together. Stir in the nuts. At this point, I mixed by hand until the dough stuck together and was smooth.
Scoop about a tablespoon of dough, roll into shape and place on baking sheet
Bake cookies for 18-20 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack covered with wax paper (keeps the sugar mess to a minimum) to cool.
You have to roll them in powdered sugar while they are still hot, which hurts like hell for the first two, but after that, your fingers are coated in powdered sugar and it acts like a heat shield and you’ll be fine. Look, holiday gift baking isn’t for wussies. It’s an extreme sport.
After they cooled, I coated them with more powdered sugar for a festive look.
I’m still trying to decide if I’m going to make Truffles.
That’s if for sweets! If I have time, I’ll post some salty treats.