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Posts Tagged ‘Holiday Dozen’

by Caitlin Saniga

These cookies are time-consuming to make (it took me more than two hours to make three dozen!), but with the mint-chocolate centers, they taste just like Christmas!

Beat margarine, shortening, sugar and egg in a large bowl with an electric mixer on medium speed, or mix with a spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until dough is firm.

These guys puff up and spread out when they bake, so be sure to follow directions on spreading them out on the baking sheet.

Heat oven to 400 degrees. Roll half of the dough into a 13-by-9 rectangle, on lightly floured surface. (See note below.) Place mints on dough. Roll remaining dough into 13-byy-9 rectangle on floured wax paper. Place over mint-covered dough. Cut dough between mints with pastry  wheel, pizza cutter or knife; press edges of each ravioli with fork to seal. Place 2 inches apart on an ungreased cookie sheet. Bake 7-9 minutes or until golden. Remove from cookie sheet to cool on wire rack.

These are best when warm, obviously, because the center is still gooey and soft.

Note: No matter how hard I tried, I couldn’t roll the dough into perfect 13-by-9 rectangles. So I rolled the dough to be about 1/8-inch thick (into a big, ambiguous shape) and cut out the dough so it was double-long and could be folded on itself to cover the mints. I’d cut out the dough for mints one at a time and place the mint on one end of the dough and fold the other end of dough over. I kept cutting off extra dough, clumping it back together and rolling it out until I had all my ravioli made. And, what do you know, I had just enough dough for all 36 mints!

Makes 36 cookies.

Recipe: Betty Crocker Cookie Book

Photos: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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by Sarah Steimer

I’m sorry, but my family’s thumbprint recipe is better than yours.

  • 1/2 cup butter (1 stick)
  • 1/4 cup packed brown sugar
  • 1 egg (yolk and whites separated)
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1/4 teaspoon salt
  • 3/4 cup finely chopped walnuts
  • icing (I use this icing recipe — listed below the cake)

Mix butter, sugar, egg yolk and vanilla thoroughly. Blend in flour and salt. Roll into 1-inch balls. Beat egg white slightly and dip balls into the egg white before rolling in the chopped nuts.

Place on a cookie sheet and put thumbprint in center (I use my pinkie, in truth). Bake at 350 degrees for 10-12 minutes. Let cool before icing.

Makes about 24.

Recipe adapted from: The 1976 Cooking with Easter Seal

Photo: Sarah Steimer

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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by Caitlin Saniga

These can be made with white or colored marshmallows, but the colored ones look more like stained glass cathedral windows. 

  • 1/4 cup butter (1/2 stick)
  • 2 cups semisweet chocolate chips
  • 1 egg, beaten
  • 1 (10.5 ounce) package of mini-marshmallows (colored or white)
  • 1 cup chopped pecans (or peanuts or almonds)

Melt together butter and chocolate chips in the microwave. Stir to blend, then stir in eggs, marshmallows, and nuts. Pour mixture onto an 18-inch sheet of wax paper. Roll the loaf of marshmallow mixture in the wax paper, and twist wax paper at the ends to seal. Refrigerate until firm, about 3 hours. Cut into 1/4-inch slices to serve.

Makes about 24 slices.

Recipe: my mom, Stephanie Saniga

Photo: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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by Sarah Steimer

These are my go-to cookies. I've started a small cookie cutter collection specifically for this recipe. (By the way, this picture is in our first snow of the season.)

These are my go-to cookies. I’ve started a small cookie cutter collection specifically for this recipe. (By the way, this picture is in our first snow of the season.)

  • 3/4 cup butter (1 1/2 sticks)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 teaspoon baking powder

Blend butter and sugar. Add the eggs and vanilla and mix well. In a separate, larger bowl combine the flour and baking powder. Add the butter mixture to this and mix.

Wrap the dough in plastic wrap. Make sure the dough is only about an inch thick when you wrap it (it’ll chill easier this way). Place dough in the refrigerator for at least an hour — but I’d recommend over night.

Roll out dough to about 1/4-inch thick. Cut out and place on baking sheet and decorate with sprinkles. Bake at 375 degrees for 6-10  minutes or until golden. Remove and let cool.

Makes…well… a lot. It depends entirely on the size of your cookie cutters, but on average I get a few dozen out of this recipe. Sometimes I use shot glasses to cut some of them out so people have the option of a full cookie or just a bite. It’s always a hit either way.

Recipe from: Cookie Monster (It was from an old Sesame Street workbook I had as a child and we’ve used this recipe ever since!

Photos: Sarah Steimer

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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by Caitlin Saniga

When my Baboo (grandma) was little, her one and only Christmas gift was always an orange — a treat she was lucky enough to eat just once a year. She would have loved these cookies.

  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh orange juice, plus more if needed
  • 1 1/2 teaspoons grated orange zest

With an electric mixer, beat the butter and sugar until fluffy. Add the egg yolks, vanilla and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Rolled dough.

Divide the dough in half and shape into 1 1/4-inch diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

So much zest.

Heat oven to 350 degrees. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on on parchment-lined (or not) baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners’ sugar, orange juice and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes. Keep dipping until the glaze is gone.

Makes about 4 dozen.

Recipe adapted from: Real Simple

Photos: Caitlin Saniga

*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.

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