Merry Christmas Eve eve everybody! I was so hoping it would be snowing by the time I wrote this, but alas, it’s only threatening a light dusting of snow here In Portland today. It will be a wet, cold holiday but not a white one. Oh, well. Feel free to share any special cookie recipes or any holiday plans with us.
What's for dinner?
Peppermint Kiss Thumbprints
Ingredients:
1 cup butter 2¼ cups flour
1 cup powdered sugar ½ teaspoon baking powder
2 egg yolks ¼ teaspoon salt
1 teaspoon vanilla
½ teaspoon almond extract
For the Chocolate:
1 cup white chocolate chips
4 Tablespoons heavy cream
Red Food coloring
One bag peppermint Hershey’s kisses, unwrapped
Preheat oven to 350F. Lightly spray a baking sheet with cooking spray and set aside.
In a large bowl, cream together butter and powdered sugar until smooth. Add yolks, vanilla and almond extract. In another bowl, whisk together flour, baking powder and salt. Mix dry ingredients and wet slowly until all are incorporated. Roll dough into 1 inch balls and place on baking sheet 2 inches apart. Use your thumb to make a well into each ball.
Bake cookies 10-12 minutes. Allow to cool 5 minutes before removing from pan. When cookies are cool enough, reform well in each cookie.
In a microwave safe bowl, mix chocolate chips and cream. Microwave on high for 1 minute, stirring every 20 seconds until mixture is smooth. Reserve ¼ cup of chocolate mixture and set aside. Add 3-6 drops of food coloring to larger portion of chocolate (according to color preference) mix until colored evenly. Fill each cookie well with 1 teaspoon red chocolate. Spoon reserved white chocolate into ziplock bag. Seal bag and snip off tiny portion of corner. Drizzle white chocolate onto cookies in any design you like. Gently press one peppermint candy onto each cookie and allow to cool for 1 hour before serving. creme de la crumb
Milk & Cookie Shots
Ingredients:
1 tube chocolate chip cookie dough
1 cup semisweet chocolate chips
2 Tablespoons coconut oil (or butter)
1 part Baileys Irish Cream
1 part milk
Preheat oven to 350F. Grease the cups of a muffin tin, then fill each one with a small ball of cookie dough, pressing down gently to make a well in each. Bake for 10-12 minutes, or until golden.
As soon as they’re out, use a shot glass to gently press down in center of cookies and set tray aside to cool for 20 minutes.
In a microwave safe bowl, mix chocolate and coconut and cook on high for 25 seconds, stirring in intervals until smooth. Line each cookie dough cup with mix, place on a baking sheet and refrigerate until chocolate is hardened.
In a shaker filled with ice, mix equal parts Baileys and milk, shake and then pour into each cookie cup. delish
Santa’s Trash Cookies
Ingredients:
¾ cup unsalted butter — room temp 1 teaspoon baking soda
½ cup sugar ¼ teaspoon kosher salt
½ cup light brown sugar 1/3 cup crushed pretzels
1 large egg 1/3 cup semi-sweet chips
2¼ cup flour
3 Tablespoons red & green sprinkles
Flaky sea salt — garnish
Preheat oven to 350F
Line 2 cookie sheets with parchment paper
Cream butter and sugars. Mix in eggs and vanilla.
In another bowl, mix flour, baking soda, and salt. add dry ingredients to wet ingredients. Mix until smooth. Dough will be thick.
Gently stir in chips, sprinkles, and pretzels. Make tablespoon sized balls of dough. Slightly press down onto cookie sheet and sprinkle with sea salt.
Bake until edges are just golden, 7-8 minutes. Remove and let cool 2-3 minutes then transfer to wire rack to cool completely. delish