Now that Thanksgiving has come and gone, it is time to start thinking of new recipes to make for Holiday cookies! My friends and I always do a big cookie exchange amongst ourselves. To save time and money, it is always best to plan ahead and have your recipes on hand. Here are a few you might like to include!
Peppermint Sugar Cookies
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons butter, softened
1 cup sugar
1 egg yolk
3/4 teaspoon peppermint extract
Red gel paste food coloring
1. In a medium mixing bowl, stir together flour, baking powder and salt; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat for 2 minutes on medium speed or until mixture is light and fluffy, scraping sides of bowl occasionally. Add egg and egg yolk; beat for 2 minutes on medium speed. Beat in peppermint extract. Gradually add flour mixture beating on low speed just until combined.
3. Divide dough in half. Knead about 1/2 teaspoon gel paste food coloring into one of the dough portions (add more, if desired, for a deeper red color). Leave the remaining dough portion plain. If necessary, wrap and chill dough for at least 1 hour or until easy to handle.
4. Form dough into desired shape. For peppermint swirl cookies: Divide each red and plain dough portion in half for a total of four dough portions. Roll a red dough portion into an 8x6-inch rectangle on parchment or waxed paper. Pat or roll a plain dough portion into an 8x6-inch rectangle on paper. Use the paper and your hand to carefully invert the red dough rectangle on top of the plain dough rectangle; remove top layer of paper. Starting from a long side, roll up dough using bottom layer of paper to help lift and guide the roll. Pinch dough edges to seal; wrap in plastic wrap. Repeat with remaining red and plain doughs. Chill dough rolls for 1 to 2 hours or until dough is firm enough to slice. Unwrap dough rolls; reshape, if necessary. If desired, roll each of the dough rolls in red edible glitter or red coarse decorating sugar. Using a sharp, thin-bladed knife, slice rolls crosswise into 1/4-inch-thick rounds. Rotate roll while cutting to prevent flattening. For candy cane cookies: For each cookie, on a lightly floured surface, shape a 1/2-inch ball of plain cookie dough into a 5-inch rope. Repeat with a 1/2-inch ball (1 measuring teaspoon) of red cookie dough. Place the ropes side by side and twist together. Form into a cane shape.
5. Place cookies 2 inches apart on ungreased cookie sheets. Bake in a 350 degrees F oven until edges are set (9 to 10 minutes for swirl cookies; 6 to 8 minutes for candy cane cookies). Cool on cookie sheets on wire rack for 1 minute. Transfer cookies to wire racks; cool.
Cookie 'N Cream Blossom Cookies
3/4 c. butter, softened
1 c. sugar
1 large egg
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 c. dark cocoa powder
1 tsp. baking soda
2 tsp. cornstarch
36 Hershey's Kisses Cookies 'n' Créme, unwrapped
1. Preheat oven to 350º and line a cookie sheet with parchment. In a large bowl using a hand mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.
2. Add egg and vanilla and mix until well combined.
3. In a separate bowl, whisk dry ingredients, then add to wet ingredients and mix until combined.
4. Form level tablespoons of cookie dough into a ball and place onto prepared cookie sheet.
5. Bake until edges are set and centers look mostly set, 6 to 8 minutes. Remove from oven and immediately press a Hershey’s Kiss into center of each.
6. Let cookies cool 2 to 3 minutes, then transfer to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 3 days.
1 c. butter (no substitutions)
½ c. sugar
1 large egg
1 tbsp. vanilla extract
3 c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1. Preheat oven to 350 degrees F. In large bowl, with mixer on low speed, beat butter and sugar until blended. Increase speed to high; beat until light and creamy. On low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt until blended.
2. Divide dough into 4 equal pieces; flatten each piece into a disk. Wrap each disk with plastic wrap and refrigerate 1 hour or until dough is firm enough to roll. (Or place dough in freezer 30 minutes.)
3. On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; wrap and refrigerate trimmings. Place cookies, 1 inch apart, on ungreased large cookie sheet.
4. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings.
5. When cookies are cool, prepare Ornamental Frosting, if you like; use along with sugars and candies to decorate cookies. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers if decorated) at room temperature up to 2 weeks, or in freezer up to 3 months.
Chocolate Volcano Cookies
1 lb. confectioners' sugar
¾ c. unsweetened cocoa
½ tsp. salt
4 large egg whites
1 tbsp. vanilla extract
1½ c. semisweet or bittersweet chocolate chips
1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; lightly coat with nonstick cooking spray.
2. In large bowl, whisk confectioners' sugar, cocoa, and salt. Add egg whites and vanilla and beat with wooden spoon until smooth. Fold in chocolate chips. Set dough aside 5 minutes. If your batter is too runny, cover and refrigerate 10 minutes or until slightly thickened.
3. Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheet. Bake 13 to 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then, with spatula, carefully transfer to wire racks to cool completely.
Russian Tea Cakes
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal™ all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
We hope you enjoy these delicious cookie recipes, and don't forget to share with your friends and family!