Tag Archives: christmas cookies

Peppermint and Macaroons

I had a busy weekend, filled with holiday preparations! Mom and I made four batches of fudge (pics and recipes to come!) and 6 pairs of flannel pants (pics to come!)! I’m still not done filling you in on my baking efforts from last weekend, so here are two more recipes for you to try!

Peppermint Meltaways

 

Ingredients

Cookies

  • 1 c butter, softened
  • 1/2 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 1 c flour
  • 1/2 c cornstarch
  • 1/4 c sugar

Frosting

  • 2 tbs butter, softened
  • 1 1/2 c powdered sugar
  • 2 tbs milk
  • 1/4 tbs peppermit extract
  • red food coloring
  • 1/2 c crushed peppermint candies

Directions

  1. The original recipe calls for no sugar and 1 1/4 c of flour instead of just 1 cup. I followed the original recipe and the cookies turned out really bland – way too floury. My dad suggested that they need more sugar, so next time, I’m adding sugar. These cookies turned out OK – I will tweak the recipe and try them again. They were just a little plain the first time!
  2. In a small bowl cream butter and sugars until light and fluffy; Beat in extract; Combine flour and cornstarch; gradually add to creamed mixture and mix well.
  3. Shape into 1 in balls, place 2 in apart on un-greased baking sheets. My suggestion – take a wooden spoon (or your finger) and push down on the ball, making a small indent. My cookies stayed in the ball shape, so the frosting didn’t have a place to go, it just dribbled off the cookie. Bake at 350 for 10-12 minutes, or until bottoms are lightly browned. Remove to wire racks to cool.
  4. In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, extract and food coloring (add til you get the color you want!); beat until smooth. Spread over cooled cookies. Sprinkle with crushed candies. 

 

Chocolate Macadamia Macaroons

 

Ingredients

  • 2 c flaked coconut
  • 1/2 c finely chopped macadamia nuts
  • 1/3 c sugar
  • 3 tbs baking cocoa
  • 2 tbs all-purpose flour
  • pinch of salt
  • 2 egg whites, beaten (or one egg!)
  • 1 tbs light corn syrup
  • 1 tsp vanilla extract
  • 4 squares (1 oz ea) semisweet chocolate

Directions

  1. In large bowl, combine the coconut, macadamia nuts, sugar, cocoa, flour and salt. Add the egg, corn syrup, vanilla and mix well. 
  2. Drop by rounded tablespoonfuls onto baking sheets. Bake at 325 for 15-20 minutes or until set and dry to the touch. Cool for 5 minutes before removing from pans to wire racks to cool completely. 
  3. In microwave, melt chocolate; stir until smooth. Dip the bottom of each cookie in chocolate, allow excess to drip off. Place on waxed paper (I prefer tinfoil), let stand until set. 

These are fantastic! My mom and I love them, but we are also a big fan of coconutty desserts. I just melted chocolate chips for the top, but the chocolate squares might work better! I also thought these would be good to really cool the dough and roll into balls, then dip in chocolate bark.

Have a good, fun, not boring cookie or bar recipe?! Send!

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Marathon Holiday Baking

Happy Holidays! The holiday baking has begun! I tried out 6 new recipes on Sunday, needed to get a head start for all the holiday parties and gatherings coming up later in the month. 

I’ve also been working on Christmas presents for the nieces and nephews, photos to come.

The Cookies

The Cookies

 

Michelle and I had a marathon baking day on Sunday! We made all the cookies on the cute tray above – Chocolate Chip, Peanut Butter, Molasses, Butter, Strawberry Cream, Chocolate Coconut Neapolitans, Oreo Candy Cane Bark, and Peppermint Melt-aways. I made three others when I got home. It was a long day 🙂

At Thanksgiving my sister-in-law let me browse a cook book she bought at the checkout at the grocery store. Sometimes I glance at them, but generally ignore because the internet gives me free recipes. There’s only a handful of recipes in here I don’t want to try, only because I already have a great sugar cookie recipe! Regardless, this one is a must have! It’s the Taste of Home Holiday: Christmas Cookies & Candies – I cannot find a picture of the cover – but I’ve seen it at every grocery store. I also noticed that some of the recipes are online, but go purchase the book anyways, then you have them in one place, right in front of you 🙂

My favorite from the morning was Chocolate Coconut Neapolitans! Recipe is below, other recipes to follow.

Chocolate Coconut Neapolitans

 

Ingredients

  • 1 c butter
  • 1 1/2 c sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1 tsp almond extract
  • 4 drops red food coloring (or more 🙂
  • 1/2 cup flaked coconut, finely chopped
  • 1 tsp coconut extract (optional, this was my addition)
  • 4 1/2 tsp chocolate syrup
  • 1/2 c chocolate chips
  • 1 1/2 tsp shortening

Directions

  1. Line a 9×5 loaf pan with waxed paper (or tinfoil), set aside. In large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
  2. Divide dough into thirds (use your best judgement, it’s OK to be a little off!). Add almond extract and red food coloring to one portion, spread evenly ito prepared pan. Add coconut and coconut extract, spread evenly over first layer. Add chocolate syrup to third portion – we added too much, and it is delicious, but it was a bitch to cut later, use the recommended amount, or try substituting cocoa powder – do they make chocolate extract?; anyways spread over second layer. Cover with foil; freeze for four hours or overnight. 
  3. Unwrap loaf and cut in half length wise – I recommend doing this three times – so you cut it in half, then cut each of those halves again – so you have four long rectangles of dough. Cut each of portion widthwise into 1/4 in slices. Bake 2 inches apart on baking sheet, 350 for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. In microwave, melt chocolate chips and shortening, stir until smooth (Start at 1 minute, then heat for increments of 20 seconds – don’t burn your chips!). Dip one end of each cookie into chocolate, place on waxed paper or tinfoil (I prefer the latter), and let stand until they set. I like to sit them outside, because it’s Iowa and it’s cold!