Holiday Cookie Baking

Any cookie requests? The annual cookie bake may not happen this year, but I’ll still be baking and posting recipes. Even if it’s alone.   


 


 

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Friday Recipe Exchange: Holiday Sweet Treats, Something For Everyone

While I’m busy baking away today, here are some previous goodies from 2014:

Assorted Cookies1

Lots of cooking going on. And look what Santa dropped off early:

Mystery Machine

Just in time to hold the assortment of cookies I made this week. Most of them are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner.

Let’s get right to it. Pictured above:

Dark Chocolate Chip Cookies, recipe here

Spritz Cookies, recipes and instructions for using a cookie press here.

Not pictured because I still have to make them, Chocolate-Walnut Flourless Cookies, recipe here. I love these because you’d never know they were flourless and they taste like brownie bites.

Looking for side dishes for your holiday dinner? You can click here for a lot of different types. And for the pet lovers, Bixby posted an update here and here is photo evidence of how the cats torment him, try not to laugh, it hurts his feelings.

How about you, what’s on your menu for the holidays? Share your holiday traditions, both edible and otherwise.

Mexican Russian Pecan Cookies

Tonight’s featured recipe had 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.

Pecan Cookies

  • 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

Preaheat 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.

That’s it for…this year. We won’t have another recipe exchange until January. But I will be posting the recipes for Christmas Eve dinner between now and Christmas. The menu is: Roasted Cornish Game Hens, Smashed Potatoes, Cranberry Chutney, Spinach Salad, and an Ice Cream Sundae Bar.

Have a wonderful holiday, whatever you celebrate. Thanks for coming along for the ride – TaMara

Christmas balls

 

Friday Recipe Exchange: Holiday Cookies

DSC_5194 [1600x1200]

Photo of Mrs. J’s great cookies by JeffreyW

A friend asked me if I would like to spend the afternoon baking holiday cookies with her for a charity exchange. I was happy to, the colder it gets, the more I enjoy baking. She asked me if I had any good cookie recipes. I tried not to laugh. I picked out three of my favorites and realized it would be a great idea for this week’s recipe exchange.

My very favorite this time of year are Citrus Drops, because with all the sweets, the buttery tartness is welcome. Click here for the recipe.

Next up are my Fruit Pie Cookies, an idea that came to me when I had leftover pie filling and a mini-muffin tin. They are delicious, pretty, but a bit time consuming to make. Recipe is here.

And the always fun, M & M Cookies, a hit with kids of all ages. Click here.

That just scratches the surface, for all the cookie recipes on the blog (there are 78 of them), you’ll find them here, there are some gluten free options, too.

What’s on the weekend menu? What’s your favorite cookie for the holidays? Do you make cookie trays to give as gifts? Share your favorite recipes in the comments.

Tonight’s featured recipe is one that I loved when I was a kid. My best friend and I would make them when we had sleepovers. Perfect for cold New England days. It took me a while to find the recipe again.  Easy and elegant.

Lace Cookies2b

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, butter & 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.

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Coconut Lace Cookies

Lace Cookies_Snapseed

Photo updated using snapseed application.

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.