Christmas Cookies
Well, we are now full swing into the Christmas Holidays. When my children were growing up I was kept busy day and night baking up all sorts of treats for the upcoming celebrations. Cookies for the most part with the odd cake and tart thrown in for good measure. I also use to make Cookie Trays as gifts for family and friends. Everyone lives so far apart now and there are only two of us at home, so I no longer do the baking that I used to do, but I thought it would be fun today to put together a compendium of all of my tried and true Christmas Favourites! You still have plenty of time to bake them. You can buy inexpensive cookie trays/platters at the pound/dollar shop which are perfect for presentation. All can be baked and then frozen, ready to pop onto a tray or in a basket on the day you want to gift them.
Holiday Linzer Cookies always go down a real treat. These ones are special, with a buttery nutty and lightly spiced dough and delicious raspberry jam filling, they never fail to delight!
Yield: 2 dozen filled cookies
Linzer Cookies
prep time: 2 hour and 20 minscook time: 15 minstotal time: 2 hours and 35 mins
The quintessential Christmas Cookie. Tender sweet cookies filled with tart raspberry jam. Delicious!!
ingredients:
115g (2/3 cup) hazelnuts)
100g (1/2 cup packed) soft light brown sugar
340g (2 1/2 cups) sifted plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
225g (1 cup) unsalted butter, softened
1 large free range egg
1 tsp vanilla extract
12 ounces raspberry jam, sieved
caster sugar for dusting (very fine granulated sugar)
Instructions:
100g (1/2 cup packed) soft light brown sugar
340g (2 1/2 cups) sifted plain flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
225g (1 cup) unsalted butter, softened
1 large free range egg
1 tsp vanilla extract
12 ounces raspberry jam, sieved
caster sugar for dusting (very fine granulated sugar)
Instructions:
Preheat the oven to 180*C/ 350*F/ gas mark 4. Place the hazelnuts
into a shallow baking pan and bake for about 6 minutes until the skins
are beginning to loosen and the nuts are fragrant. Turn off the oven.
Dump the hot nuts into a tea towel and rub with the towel to loosen as
much of the skins as possible. Discard any skins. Place half the
brown sugar and the nuts into a food processor. Process until the nuts
are finely ground.
Whisk together the flour, baking powder, salt and cinnamon.
Cream
together the butter and remaining brown sugar until pale and fluffy.
Add the nut mixture and beat until well combined. Beat in the egg and
the vanilla. Work in the flour mixture, just until combined. Divide
the dough in half, shaping each half into a round flat disc. Wrap in
cling film and chill until firm, about 2 hours.
Heat the oven
again to 180*C/350*F/ gas mark4. Roll out 1 disc of the dough to 1/8
inch thickness between two sheets of cling film. Cut out as many
cookies as you can with a 2 1/4 inch fluted round cookie cutter. Repeat
until all the dough has been cut out/ Using a smaller shaped cutter,
cut shapes out of the centre of half of the rounds. Place one inch
apart on ungreased baking sheets. Dust the top halves with some caster
sugar . (these are the ones with the centre cut out.) Bake for 10 to 15
minutes, until the edges are lightly browned. Remove to wire racks to
cool completely before proceeding. Repeat until all the dough has been
used up, only re rolling the scraps once. Discard any scraps after that.
Spread
about 1 teaspoon of jam on the solid halves of the baked cookies. Top
with the fat side of a windowed cookie. Repeat until all cookies are
put together. Store between sheets of parchment paper in a tightly
covered tin.
into a shallow baking pan and bake for about 6 minutes until the skins
are beginning to loosen and the nuts are fragrant. Turn off the oven.
Dump the hot nuts into a tea towel and rub with the towel to loosen as
much of the skins as possible. Discard any skins. Place half the
brown sugar and the nuts into a food processor. Process until the nuts
are finely ground.
Whisk together the flour, baking powder, salt and cinnamon.
Cream
together the butter and remaining brown sugar until pale and fluffy.
Add the nut mixture and beat until well combined. Beat in the egg and
the vanilla. Work in the flour mixture, just until combined. Divide
the dough in half, shaping each half into a round flat disc. Wrap in
cling film and chill until firm, about 2 hours.
Heat the oven
again to 180*C/350*F/ gas mark4. Roll out 1 disc of the dough to 1/8
inch thickness between two sheets of cling film. Cut out as many
cookies as you can with a 2 1/4 inch fluted round cookie cutter. Repeat
until all the dough has been cut out/ Using a smaller shaped cutter,
cut shapes out of the centre of half of the rounds. Place one inch
apart on ungreased baking sheets. Dust the top halves with some caster
sugar . (these are the ones with the centre cut out.) Bake for 10 to 15
minutes, until the edges are lightly browned. Remove to wire racks to
cool completely before proceeding. Repeat until all the dough has been
used up, only re rolling the scraps once. Discard any scraps after that.
Spread
about 1 teaspoon of jam on the solid halves of the baked cookies. Top
with the fat side of a windowed cookie. Repeat until all cookies are
put together. Store between sheets of parchment paper in a tightly
covered tin.
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What is it about the warm baking spices and Christmas that go so well together? I don't know, but it just wouldn't be Christmas without some of these wonderfully spiced Christmas Hermit Cookies.
This particular version are baked as logs which are then cut into bars. Oh so tender and moist and filled with lots of chopped sultanas and candied ginger root. Easy to make and quick to do as well, as you bake them as an entire log and then cut them into bars after baking, cooling and drizzling with a tangy lemon or orange glaze.
I think Speculoos are my favourite of all the Christmas Cookies. Speculoos are thin, very crunchy, slightly browned and crisp and spicy. Traditionally they are stamped with pictures . . . which is why I called them windmill cookies growing up as the ones we bought were always shaped like windmills. Delicious!
Whisk the almonds, flour, soda, salt and spices
together in a bowl. Set aside. Cream together the butter and both
sugars using an electric mixer on medium/high speed until light and
fluffy. Beat in the egg, until combines. Beat the flour in slowly
just to combine. Shape into a round flat disc and wrap in plastic
cling film. Refrigerate for at least one hour, but preferably
overnight.
Preheat the oven to 180*C/350*F/ gas mark 4.
Line several baking sheets with baking parchment. Roll the dough out on
a lightly floured surface, using a floured rolling pin, to 1/4 inch
thickness. Cut out the cookies to your desired preference and place
onto the prepared baking sheets, leaving about 1 1/2 inches between
each.
Bake for 10 to 12 minutes, rotating the pans halfway through the
baking time. They should be firm and lightly golden brown around the
edges. Allow to stand on the baking sheets for several minutes before
scooping off to a wire rack to finish cooling completely. Re roll scraps
and repeat until all the dough is used. Store in an airtight container.
What is it about the warm baking spices and Christmas that go so well together? I don't know, but it just wouldn't be Christmas without some of these wonderfully spiced Christmas Hermit Cookies.
This particular version are baked as logs which are then cut into bars. Oh so tender and moist and filled with lots of chopped sultanas and candied ginger root. Easy to make and quick to do as well, as you bake them as an entire log and then cut them into bars after baking, cooling and drizzling with a tangy lemon or orange glaze.
Yield: Makes 2 1/2 dozen
Hermit Cookies
prep time: 24 hourcook time: 20 minstotal time: 24 hours and 20 mins
Chewy and incredibly moist. The best hermit cookie ever. You need to start these the day before you plan on baking them, so plan accordingly.
ingredients:
150g of sultana raisins (1 cup)
2 TBS crystallised Ginger-root, finely chopped
8 TBS unsalted butter
1 tsp ground cinnamon
1/4 tsp ground allspice
200g plain flour (2 cups)
1/2 tsp baking soda
1/2 tsp salt
150g of soft dark brown sugar
75ml of golden syrup
75ml of dark treacle
(For these you can substitute an equal amount of mild molasses, 125ml or 1/2 cup)
2 large free range eggs
For the glaze:
1 1/2 TBS lemon or orange juice
100g of icing sugar, sifted (3/4 cup)
2 TBS crystallised Ginger-root, finely chopped
8 TBS unsalted butter
1 tsp ground cinnamon
1/4 tsp ground allspice
200g plain flour (2 cups)
1/2 tsp baking soda
1/2 tsp salt
150g of soft dark brown sugar
75ml of golden syrup
75ml of dark treacle
(For these you can substitute an equal amount of mild molasses, 125ml or 1/2 cup)
2 large free range eggs
For the glaze:
1 1/2 TBS lemon or orange juice
100g of icing sugar, sifted (3/4 cup)
instructions:
Place the butter in a saucepan and heat over medium low heat until it is
nut brown in colour, swirling occasionally. Don't let it burn. Add the
cinnamon and all spice. Heat until it is fragrant. Set aside to
cool.
Place the sultanas and ginger root into the bowl of your
food processor. Blitz until they are finely chopped, and the mixture
begins to stick together. They should be only small pieces. Stir in
the butter mixture. Set aside.
Whisk together the flour, soda,
salt and brown sugar in a large bowl, breaking up any lumps in the
sugar. Beat the eggs and syrup/treacle into the butter mixture. Add
all at once to the flour mixture and stir together until well combined.
The mixture will be quite sticky. Cover and place in the refrigerator
for at least 2 hours and up to 24 hours. I like to leave it overnight.
The
next day, preheat your oven to 180*C/350*F/ gas mark 5. Line two large
baking sheets with baking parchment. Divide the chilled dough into 4
equal sized pieces. Roll each piece into a 10 inch long log with your
hands, on top of a lightly floured surface. Place two logs each on one
of the lined baking sheets, leaving plenty of space in between for
spreading.
Bake for 15 to 20 minutes, or until only a shallow
indentation remains on the edges when lightly touched. Switch and
rotate the baking sheets after 10 minutes. They should still look soft
in the centre. Allow to cool on the baking sheets for five minutes,
then slip the parchment off onto wire racks and allow to cool
completely.
Whisk the glaze ingredients together until smooth and loose enough to
drizzle. Drizzle over the cookie logs. Allow to set and harden.
Cut the logs into 2 inch bars. Store in an airtight container for up to
five days at room temperature.
nut brown in colour, swirling occasionally. Don't let it burn. Add the
cinnamon and all spice. Heat until it is fragrant. Set aside to
cool.
Place the sultanas and ginger root into the bowl of your
food processor. Blitz until they are finely chopped, and the mixture
begins to stick together. They should be only small pieces. Stir in
the butter mixture. Set aside.
Whisk together the flour, soda,
salt and brown sugar in a large bowl, breaking up any lumps in the
sugar. Beat the eggs and syrup/treacle into the butter mixture. Add
all at once to the flour mixture and stir together until well combined.
The mixture will be quite sticky. Cover and place in the refrigerator
for at least 2 hours and up to 24 hours. I like to leave it overnight.
The
next day, preheat your oven to 180*C/350*F/ gas mark 5. Line two large
baking sheets with baking parchment. Divide the chilled dough into 4
equal sized pieces. Roll each piece into a 10 inch long log with your
hands, on top of a lightly floured surface. Place two logs each on one
of the lined baking sheets, leaving plenty of space in between for
spreading.
Bake for 15 to 20 minutes, or until only a shallow
indentation remains on the edges when lightly touched. Switch and
rotate the baking sheets after 10 minutes. They should still look soft
in the centre. Allow to cool on the baking sheets for five minutes,
then slip the parchment off onto wire racks and allow to cool
completely.
Whisk the glaze ingredients together until smooth and loose enough to
drizzle. Drizzle over the cookie logs. Allow to set and harden.
Cut the logs into 2 inch bars. Store in an airtight container for up to
five days at room temperature.
Yield: about 3 1/2 dozen
Speculaas
prep time: 24 hourcook time: 12 minstotal time: 24 hours and 12 mins
Believe it or not these taste even better than the ones you can buy in the shops at Christmas! They smell heavenly when they are baking. Your house will smell like Christmas!
ingredients:
48g ground almonds (1/2 cup)
210g plain flour (1 1/2 cups)
1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp fine sea salt
115g unsalted butter at room temperature (1/2 cup)
100g light brown muscovado sugar (1/2 cup)
95g golden caster sugar (1/2 cup)
1 large free range egg
210g plain flour (1 1/2 cups)
1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp fine sea salt
115g unsalted butter at room temperature (1/2 cup)
100g light brown muscovado sugar (1/2 cup)
95g golden caster sugar (1/2 cup)
1 large free range egg
instructions:
Whisk the almonds, flour, soda, salt and spices
together in a bowl. Set aside. Cream together the butter and both
sugars using an electric mixer on medium/high speed until light and
fluffy. Beat in the egg, until combines. Beat the flour in slowly
just to combine. Shape into a round flat disc and wrap in plastic
cling film. Refrigerate for at least one hour, but preferably
overnight.
Preheat the oven to 180*C/350*F/ gas mark 4.
Line several baking sheets with baking parchment. Roll the dough out on
a lightly floured surface, using a floured rolling pin, to 1/4 inch
thickness. Cut out the cookies to your desired preference and place
onto the prepared baking sheets, leaving about 1 1/2 inches between
each.
Bake for 10 to 12 minutes, rotating the pans halfway through the
baking time. They should be firm and lightly golden brown around the
edges. Allow to stand on the baking sheets for several minutes before
scooping off to a wire rack to finish cooling completely. Re roll scraps
and repeat until all the dough is used. Store in an airtight container.
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These Cranberry, Pistachio and Ginger Shortbread biscuits are fabulous. With the green and red colours of Christmas and a tiny snap of Ginger, The flavours of dried Cranberries, Pistachio Nuts and the ginger work so very well together . . . and make for a very pretty biscuit/cookie. Mmm. Mmm. Good. A drizzle of white chocolate makes the perfect finishing touch.
These Cranberry, Pistachio and Ginger Shortbread biscuits are fabulous. With the green and red colours of Christmas and a tiny snap of Ginger, The flavours of dried Cranberries, Pistachio Nuts and the ginger work so very well together . . . and make for a very pretty biscuit/cookie. Mmm. Mmm. Good. A drizzle of white chocolate makes the perfect finishing touch.
Yield: 5 dozen
Cranberry, Ginger and Pistachio Shortbread Biscuits
prep time: 15 minscook time: 20 minstotal time: 35 mins
A delicious variation on an old holiday favourite!
ingredients:
225g unsalted butter, softened (1 cup)
65g sifted icing sugar (1/2 cup)
2 TBS finely chopped dried cranberries
2 TBS finely chopped candied ginger
2 TBS finely chopped pistachio nuts
1/4 tsp salt
65g sifted icing sugar (1/2 cup)
2 TBS finely chopped dried cranberries
2 TBS finely chopped candied ginger
2 TBS finely chopped pistachio nuts
1/4 tsp salt
280g plain flour (2 cups)
You will also need (optional):
90g white chocolate chips, melted (1/2 cup)
instructions:
Preheat the oven to 300*C/150*F/ gas mark 2. Line a couple of baking sheets with baking paper. Set aside.
Cream
the butter ad sugar together in a bowl until light and fluffy. Stir in
the salt, berries, ginger and nuts. Gradually stir in the flour until
well combined. Roll out between two sheets of greaseproof paper, to 1/4
inch thickness. Cut into desired shapes using a sharp metal cookie
cutter. Place onto the lined baking sheets, leaving some space
in between cookies. Bake for 18 to 20 minutes until light golden. Scoop
off and cool on a wire rack. Repeat until all the dough is used,
re-rolling scraps as necessary.
Once all the biscuits have been
baked and cooled, melt the chocolate chips according to the package
directions. Drizzle decoratively over top of the shortbread biscuits.
Allow to set before storing in an airtight container.
Cream
the butter ad sugar together in a bowl until light and fluffy. Stir in
the salt, berries, ginger and nuts. Gradually stir in the flour until
well combined. Roll out between two sheets of greaseproof paper, to 1/4
inch thickness. Cut into desired shapes using a sharp metal cookie
cutter. Place onto the lined baking sheets, leaving some space
in between cookies. Bake for 18 to 20 minutes until light golden. Scoop
off and cool on a wire rack. Repeat until all the dough is used,
re-rolling scraps as necessary.
Once all the biscuits have been
baked and cooled, melt the chocolate chips according to the package
directions. Drizzle decoratively over top of the shortbread biscuits.
Allow to set before storing in an airtight container.
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Nutmeg Fingers, Eggnog Logs . . . whatever you call these, they are a Christmas Tradition for us! Tasty little Nutmeg logs, all buttery and nutmeggy scrummy and covered with a layer of butter cream and dusted with, what else but more nutmeg. Hmmm . . . hope they like nutmeg!
Fa la la la la . . . la la . . . la . . . la!
110g white vegetable fat (Trex or Crisco) (1/2 cup)
100g soft light brown sugar (1/2 cup packed)
95g granulated sugar (1/2 cup)
1 large free range egg
80g rolled oats (1 cup)
40g of cornflakes (1 cup)
140g plain flour (1 cup)
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 tsp baking powder
37g flaked coconut (1/2 cup)
50g cut up gumdrops (no Black) (1/2 cup)
(I have found over here in the UK that those lemon and orange slices work
really well. You can get mini ones in the Cake decoration section at Morrisons.
One packet is just about the right size for what you need.)
Nutmeg Fingers, Eggnog Logs . . . whatever you call these, they are a Christmas Tradition for us! Tasty little Nutmeg logs, all buttery and nutmeggy scrummy and covered with a layer of butter cream and dusted with, what else but more nutmeg. Hmmm . . . hope they like nutmeg!
Fa la la la la . . . la la . . . la . . . la!
Yield: 3 1/2 dozen
Eggnog Cookies
prep time: 20 minscook time: 15 minstotal time: 35 mins
Buttery little nutmeg flavoured logs, slathered in a tasty buttercream and dusted with what else but more nutmeg!
ingredients:
for the logs:
8 ounces butter, softened (1 cup)
150g caster sugar (3/4 cup)
1 1/4 tsp freshly ground nutmeg
(I love my fine sided microplane grater!)
1 large free range egg
2 tsp pure vanilla
1 tsp rum extract
420g plain flour (3 cups)
For the buttercream:
60g butter, softened (1/4 cup)
390g icing sugar, divided (3 cups)
1 tsp vanilla
1/2 tsp rum extract
1 TBS cream
1 TBS milk
to finish:
freshly grated nutmeg
8 ounces butter, softened (1 cup)
150g caster sugar (3/4 cup)
1 1/4 tsp freshly ground nutmeg
(I love my fine sided microplane grater!)
1 large free range egg
2 tsp pure vanilla
1 tsp rum extract
420g plain flour (3 cups)
For the buttercream:
60g butter, softened (1/4 cup)
390g icing sugar, divided (3 cups)
1 tsp vanilla
1/2 tsp rum extract
1 TBS cream
1 TBS milk
to finish:
freshly grated nutmeg
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Get out two large baking sheets. Set aside.
Cream
together the butter and sugar until fluffy. Beat in the egg, nutmeg
and flavourings. Mix in well. Stir in the flour to make a stiff
dough. Shape handfulls of the dough into long ropes, 1/2 inch in
diameter. Cut into 3 inch sticks and place at least one inch apart on
the baking sheets, repeating until you have used up all the dough,.
Bake for 15 minutes, until lightly browned on the bottoms. Remove from
the oven and allow to cool on wire racks.
To make the butter
cream, beat together the butter and 8 ounces (2 cups) of the icing
sugar, along with the vanilla and rum extract. When it starts to come
together, beat in the milk, cream and remaining icing sugar, beating
until light and fluffy.
Using a flat knife spread a portion of
icing on the top of each log. Rough up with the tines of a fork. Set
aside to dry. Dust with freshly grated nutmeg. Store in an airtight
container. These also freeze well, tightly covered. Place into a
freezer container, placing parchment paper between the layers.
Cream
together the butter and sugar until fluffy. Beat in the egg, nutmeg
and flavourings. Mix in well. Stir in the flour to make a stiff
dough. Shape handfulls of the dough into long ropes, 1/2 inch in
diameter. Cut into 3 inch sticks and place at least one inch apart on
the baking sheets, repeating until you have used up all the dough,.
Bake for 15 minutes, until lightly browned on the bottoms. Remove from
the oven and allow to cool on wire racks.
To make the butter
cream, beat together the butter and 8 ounces (2 cups) of the icing
sugar, along with the vanilla and rum extract. When it starts to come
together, beat in the milk, cream and remaining icing sugar, beating
until light and fluffy.
Using a flat knife spread a portion of
icing on the top of each log. Rough up with the tines of a fork. Set
aside to dry. Dust with freshly grated nutmeg. Store in an airtight
container. These also freeze well, tightly covered. Place into a
freezer container, placing parchment paper between the layers.
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Candy Cane Cookies. Two colours of almond flavoured and scented dough, rolled into ropes and twisted together then baked in a candy cane hook. I like to drizzle them with white chocolate and sprinkles for an extra festive touch!
Preheat the oven to 180*C/350*f/ gas mark 5. Line two baking sheets with some baking parchment paper. Set aside.
Cream
the shortening and sugar together until light and fluffy. Beat in the
salt, egg and molasses. Sift together the flour, bicarbonate of soda
and spices. Add to the creamed mixture all at once. Beat on low until
everything is well combined.
Working quickly take 2 TBS of
dough at a time and shape into balls. (They will be about the size of a
golf ball) Place the demerara sugar into a bowl. Roll the balls of
dough in the sugar and place them onto the prepared baking sheets,
leaving about 2 inches of space between each. Bake them, one cookie
sheet at a time, for about 18 minutes until lightly browned on the
bottoms and the tops have cracked. Transfer to a wire rack to cool
completely before stirring in an airtight container.
Everyone loves Gumdrop Cookies/Biscuits. Oaty cookies filled with little coloured bits of candy gumdrops. Do not be tempted to use the American Gums they sell over here in the UK. They are just far too hard and not at all like the gumdrops from back home. You can get packs of orange and lemon slices in the cake decorating section of Morrisons over here. They are little mini sugared gummy candies and are just the perfect size for these cookies. Oh so scrummy! You won't get quite the variety of colours, but they are still fabulously delish!
Candy Cane Cookies. Two colours of almond flavoured and scented dough, rolled into ropes and twisted together then baked in a candy cane hook. I like to drizzle them with white chocolate and sprinkles for an extra festive touch!
Yield: 2 1/2 dozen
Candy Cane Cookies
prep time: 45 minscook time: 8 minstotal time: 53 mins
Two toned cookies, delicately almond flavoured and buttery, easily shaped into candy canes!
ingredients:
for the white dough:
120g butter softened (1/2 cup)
85g caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
175g plain flour (approximately 1 1/4 cup)
For the red dough:
120g butter softened (1/2 cup)
85g caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
2 tsp red food colouring
175g plain flour (approximately 1 1/4 cup)
120g butter softened (1/2 cup)
85g caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
175g plain flour (approximately 1 1/4 cup)
For the red dough:
120g butter softened (1/2 cup)
85g caster sugar (1/3 cup plus 1 TBS)
1 egg yolk
1/4 tsp almond essence
2 tsp red food colouring
175g plain flour (approximately 1 1/4 cup)
instructions:
Make the white dough first. Cream together the butter and sugar until
light and fluffy. Beat in the egg yolk and almond essence. Beat in the
flour until well blended. Shape into a ball, wrap in cling film and
chill for 30 minutes.
To make the red dough do exactly the same
except beating in the food colouring along with the egg and almond.
Wrap in cling film and chill for half an hour.
To make, tear off
walnut sized pieces of the red dough. Using your palms, shape into
ropes about 1/4 inch in diameter and 5 inches long. Do the same with
the white dough. Twist the ropes together and then bend the top into a
curve like a cane. Place on ungreased baking sheets, at least one inch
apart.
Bake for about 8 minutes, or until lightly browned on the bottom.
light and fluffy. Beat in the egg yolk and almond essence. Beat in the
flour until well blended. Shape into a ball, wrap in cling film and
chill for 30 minutes.
To make the red dough do exactly the same
except beating in the food colouring along with the egg and almond.
Wrap in cling film and chill for half an hour.
To make, tear off
walnut sized pieces of the red dough. Using your palms, shape into
ropes about 1/4 inch in diameter and 5 inches long. Do the same with
the white dough. Twist the ropes together and then bend the top into a
curve like a cane. Place on ungreased baking sheets, at least one inch
apart.
Bake for about 8 minutes, or until lightly browned on the bottom.
Transfer to a wire rack to cool. Store packed in an airtight container between layers of parchment paper.
Note - I like to drizzle the cooled cookies with a peppermint icing drizzle and some non-pareils cake decs.
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Spicy Ginger Crackles are a year round winner, but also go very well on a Christmas Baking tray. With their spicy flavours and sweet sugar coating, they are real favourites! Crunchy on the outside yes . . . but nice and chewy on the insides. Just the way I like them. Of course you could bake them for a few minutes longer if you want crunchy, but I like chewy. It is my bliss. 12 minutes gets you chewy bliss. 15 minutes gets you crunch.
Yield: 20
Spicy Ginger Crinkles
prep time: 15 minscook time: 18 minstotal time: 33 mins
Crisp and sugar on the outside and soft and chewy on the inside. Everyone's favourite!
ingredients:
For the cookies:
280g of plain flour (2 cups)
1 tsp bicarbonate of soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
12 TBS cold vegetable shortening (White Flora, Trex or Crisco)
190g of caster sugar (1 cup)
1 large free range egg
280g of plain flour (2 cups)
1 tsp bicarbonate of soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
12 TBS cold vegetable shortening (White Flora, Trex or Crisco)
190g of caster sugar (1 cup)
1 large free range egg
60ml of molasses (1/4 cup, can use 30ml of golden syrup and 30ml of dark treacle)
To roll:
50g of demerara sugar (1/4 cup)
50g of demerara sugar (1/4 cup)
instructions:
Preheat the oven to 180*C/350*f/ gas mark 5. Line two baking sheets with some baking parchment paper. Set aside.
Cream
the shortening and sugar together until light and fluffy. Beat in the
salt, egg and molasses. Sift together the flour, bicarbonate of soda
and spices. Add to the creamed mixture all at once. Beat on low until
everything is well combined.
Working quickly take 2 TBS of
dough at a time and shape into balls. (They will be about the size of a
golf ball) Place the demerara sugar into a bowl. Roll the balls of
dough in the sugar and place them onto the prepared baking sheets,
leaving about 2 inches of space between each. Bake them, one cookie
sheet at a time, for about 18 minutes until lightly browned on the
bottoms and the tops have cracked. Transfer to a wire rack to cool
completely before stirring in an airtight container.
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Everyone loves Gumdrop Cookies/Biscuits. Oaty cookies filled with little coloured bits of candy gumdrops. Do not be tempted to use the American Gums they sell over here in the UK. They are just far too hard and not at all like the gumdrops from back home. You can get packs of orange and lemon slices in the cake decorating section of Morrisons over here. They are little mini sugared gummy candies and are just the perfect size for these cookies. Oh so scrummy! You won't get quite the variety of colours, but they are still fabulously delish!
Yield: 3 dozen
Gum Drop Cookies
prep time: 15 minscook time: 14 minstotal time: 29 mins
Colourful, chewy and yet crisp at the same time. Very Moreish!
ingredients:
110g white vegetable fat (Trex or Crisco) (1/2 cup)
100g soft light brown sugar (1/2 cup packed)
95g granulated sugar (1/2 cup)
1 large free range egg
80g rolled oats (1 cup)
40g of cornflakes (1 cup)
140g plain flour (1 cup)
1/2 tsp salt
1/2 tsp bicarbonate of soda
1 tsp baking powder
37g flaked coconut (1/2 cup)
50g cut up gumdrops (no Black) (1/2 cup)
(I have found over here in the UK that those lemon and orange slices work
really well. You can get mini ones in the Cake decoration section at Morrisons.
One packet is just about the right size for what you need.)
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Line a couple of baking
trays with parchment paper and then butter the paper. Set aside.
Cream
together the shortening and the sugars until light and fluffy. Beat in
the eggs. Sift together the flour, soda, baking powder and salt. Stir
this into the creamed mixture until well mixed together. Stir in the
remaining ingredients. Drop by heaped spoonfuls onto the prepared
baking sheets.
Bake for about 15 minutes, until lightly browned
on the bottoms. Remove from the oven. Let cool on the baking sheets
for a few minutes before removing to a wire rack to finish cooling.
Store in an airtight container.
trays with parchment paper and then butter the paper. Set aside.
Cream
together the shortening and the sugars until light and fluffy. Beat in
the eggs. Sift together the flour, soda, baking powder and salt. Stir
this into the creamed mixture until well mixed together. Stir in the
remaining ingredients. Drop by heaped spoonfuls onto the prepared
baking sheets.
Bake for about 15 minutes, until lightly browned
on the bottoms. Remove from the oven. Let cool on the baking sheets
for a few minutes before removing to a wire rack to finish cooling.
Store in an airtight container.
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Christmas Porkie Pies. Not pork pies at all, but brown sugar cookie cups filled with a delicious date filling and topped with Vanilla Buttercream icing. Fabulous! A Nova Scotian treat!
Christmas Porkie Pies. Not pork pies at all, but brown sugar cookie cups filled with a delicious date filling and topped with Vanilla Buttercream icing. Fabulous! A Nova Scotian treat!
Yield: 2 dozen
Nova Scotia Pork Pies
prep time: 20 minscook time: 10 minstotal time: 30 mins
"Porkie Pies" is Cockney Rhyming slang for "telling lies." These are a sweet little lie as they are not pork pies at all, but tasty little tartlettes with a crisp cookie crust, a sweet date filling and a creamy buttercream topping!
ingredients:
For the shells:
220g butter, softened (1 cup)
4 TBS icing sugar
280g flour (2 cups)
For the filling:
375g chopped dates (2 cups)
255g of soft light brown sugar (1 1/2 cups)
240ml of water (1 cup)
1 TBS lemon juice
White butter cream icing(your own recipe or premade)
220g butter, softened (1 cup)
4 TBS icing sugar
280g flour (2 cups)
For the filling:
375g chopped dates (2 cups)
255g of soft light brown sugar (1 1/2 cups)
240ml of water (1 cup)
1 TBS lemon juice
White butter cream icing(your own recipe or premade)
instructions:
Preheat the oven to 220*C/425*F/ gas mark 7. Have ready two mini muffin pans, each holding 12.
Beat
the butter, flour and icing sugar for the shells together until you
have a smooth mixture. Divide into 25 evenly sized balls and drop each
into the muffin tin holes. Use a wooden dowel or something similar to
tamp the centres down and force the edges up into a crust shape. Bake
in the heated oven for 8 to 10 minutes until lightly browned. Remove
and let cool before popping out of the tin completely.
To make
the filling combine all the ingredients in a saucepan and bring to the
boil. Reduce the heat and simmer until thickened, about 10 minutes.
Allow to cool completely.
To assemble spoon a portion of the date
filling into each cookie cup and top with a bit of butter cream. You
can pipe the buttercream on if you wish, but I am lazy and just spoon it
on. These are fabulous!
Beat
the butter, flour and icing sugar for the shells together until you
have a smooth mixture. Divide into 25 evenly sized balls and drop each
into the muffin tin holes. Use a wooden dowel or something similar to
tamp the centres down and force the edges up into a crust shape. Bake
in the heated oven for 8 to 10 minutes until lightly browned. Remove
and let cool before popping out of the tin completely.
To make
the filling combine all the ingredients in a saucepan and bring to the
boil. Reduce the heat and simmer until thickened, about 10 minutes.
Allow to cool completely.
To assemble spoon a portion of the date
filling into each cookie cup and top with a bit of butter cream. You
can pipe the buttercream on if you wish, but I am lazy and just spoon it
on. These are fabulous!
Created using The Recipes Generator
Yield: 1 dozen
Chocolate an Almond Glazed Jam Cookies
prep time: 20 minscook time: 15 minstotal time: 35 mins
These are so simple to make and so tasty. You get a nice buttery and short biscuit with the added bonus of a dab of jam in the middle
ingredients:
200g self raising flour (approximately 1 1/2 cups)
100g caster sugar (1/2 cup)
100g butter (7 TBS)
1 large free range egg, lightly beaten
4 TBS cherry jam
To Finish:
45g of semi sweet or milk chocolate chips (1/4 cup)
65g of sifted icing sugar (1/2 cup)
few drops almond flavouring
hot water
100g caster sugar (1/2 cup)
100g butter (7 TBS)
1 large free range egg, lightly beaten
4 TBS cherry jam
To Finish:
45g of semi sweet or milk chocolate chips (1/4 cup)
65g of sifted icing sugar (1/2 cup)
few drops almond flavouring
hot water
instructions:
Preheat the oven to 190*C/375*F/ gas mark 5. Line a large baking tray with baking paper. Set aside.
Measure
the flour and sugar into a bowl. Drop in the butter. Rub the butter
into the flour mixture, using your fingertips, until the mixture
resembles fine breadcrumbs. You can do this in a food processor if you
wish. Add enough of the beaten egg until the mixture comes together
into a stiff dough. (I needed all of the egg for mine.) Flour your
hands and shape the dough into a roll about 7 inches in length and 2
inches in diameter. Using a sharp knife cut into 12 equal slices.
Place the slices onto the prepared baking sheet. They spread out so
leave plenty of space between them. Using the tip of a wooden spoon,
make an indentation in the centre of each. (Not too deeply). Fill
each indentation with 1 tsp of jam.
Bake for 10 to 15 minutes,
until slightly risen and golden brown.
Scoop off onto a wire rack to
cool completely and set before eating. Store in an airtight container.
Measure
the flour and sugar into a bowl. Drop in the butter. Rub the butter
into the flour mixture, using your fingertips, until the mixture
resembles fine breadcrumbs. You can do this in a food processor if you
wish. Add enough of the beaten egg until the mixture comes together
into a stiff dough. (I needed all of the egg for mine.) Flour your
hands and shape the dough into a roll about 7 inches in length and 2
inches in diameter. Using a sharp knife cut into 12 equal slices.
Place the slices onto the prepared baking sheet. They spread out so
leave plenty of space between them. Using the tip of a wooden spoon,
make an indentation in the centre of each. (Not too deeply). Fill
each indentation with 1 tsp of jam.
Bake for 10 to 15 minutes,
until slightly risen and golden brown.
Place the
chocolate into a microwave safe bowl and microwave it at 20 second
intervals until well melted and smooth. Drizzle this chocolate
haphazardly over the cookies while they are still on the baking sheet.
Whisk together the icing sugar, almond flavouring and just enough hot
water to make a thick drizzle icing. Drizzle this haphazardly over the
cookies while they are still on the baking sheet.
chocolate into a microwave safe bowl and microwave it at 20 second
intervals until well melted and smooth. Drizzle this chocolate
haphazardly over the cookies while they are still on the baking sheet.
Whisk together the icing sugar, almond flavouring and just enough hot
water to make a thick drizzle icing. Drizzle this haphazardly over the
cookies while they are still on the baking sheet.
Scoop off onto a wire rack to
cool completely and set before eating. Store in an airtight container.
Created using The Recipes Generator
280g plain flour(2 cups)
1/2 tsp baking powder
1/2 tsp cinnamon
175g butter, softened (3/4 cup)
130g golden caster sugar (2/3 cup)
1 large egg
2 tsp vanilla extract
1/2 to 3/4 small jar of purchased mincemeat
Streusel Topping:
85g brown sugar(1/3 cup)
70g plain flour (1/2 cup
2 tsp water
1 tsp cinnamon
2 TBS softened butter
50g chopped toasted pecans (1/2 cup)
Glaze:
130g icing sugar, sifted (1 cup)
milk as needed to make a runny glaze
Yield: 4 dozen
Holiday Split Seconds
prep time: 20 minscook time: 18 minstotal time: 38 mins
Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.
ingredients:
280g plain flour(2 cups)
1/2 tsp baking powder
1/2 tsp cinnamon
175g butter, softened (3/4 cup)
130g golden caster sugar (2/3 cup)
1 large egg
2 tsp vanilla extract
1/2 to 3/4 small jar of purchased mincemeat
Streusel Topping:
85g brown sugar(1/3 cup)
70g plain flour (1/2 cup
2 tsp water
1 tsp cinnamon
2 TBS softened butter
50g chopped toasted pecans (1/2 cup)
Glaze:
130g icing sugar, sifted (1 cup)
milk as needed to make a runny glaze
instructions:
Pre-heat the oven to 180*C/350*F. Line two shallow baking trays with parchment paper. Set aside.
Sift together the baking powder, flour and cinnamon. Set aside.
In
a large bowl, cream together the butter and the caster sugar until
light and fluffy. Beat in the egg and vanilla, beating until smooth.
Beat in the flour mixture until the dough is well mixed. Divide into
quarters.
Shape each quarter into a long thick sausage shape on
the parchment paper, each about 13 inches long and about 3/4 of an inch
wide. Place the logs, 2 inches from the edges of the pan and at least
four to five inches apart from each other. Press it a bit flat with
your gingers and square it off at the ends. Taking the handle of a
wooden spoon make a depression down the centre of each log lengthwise
about 1/4 of an inch deep. Spoon the mincemeat carefully down the
centre of each, filling in the depression.
Make the streusel by
rubbing all the ingredients together to make a crumbly mixture.
Sprinkle some of this over each log. You will not need it all.
Place
in the oven and bake for 15 to 18 minutes, or until they start to
colour and firm up a bit. Remove from the pan and while they are
still warm, using a sharp knife, cut each log into 12 diagonal slices.
Slide the paper onto wire racks to allow them to cool completely before
separating them. Once they are completely cold, make a glaze by
whisking the icing sugar together with enough milk to make a smooth
drizzle. Drizzle some of this over each cookie. Allow to harden before
storing in airtight containers. Will keep at least a week, if you
have them that long! They also freeze very well.
Sift together the baking powder, flour and cinnamon. Set aside.
In
a large bowl, cream together the butter and the caster sugar until
light and fluffy. Beat in the egg and vanilla, beating until smooth.
Beat in the flour mixture until the dough is well mixed. Divide into
quarters.
Shape each quarter into a long thick sausage shape on
the parchment paper, each about 13 inches long and about 3/4 of an inch
wide. Place the logs, 2 inches from the edges of the pan and at least
four to five inches apart from each other. Press it a bit flat with
your gingers and square it off at the ends. Taking the handle of a
wooden spoon make a depression down the centre of each log lengthwise
about 1/4 of an inch deep. Spoon the mincemeat carefully down the
centre of each, filling in the depression.
Make the streusel by
rubbing all the ingredients together to make a crumbly mixture.
Sprinkle some of this over each log. You will not need it all.
Place
in the oven and bake for 15 to 18 minutes, or until they start to
colour and firm up a bit. Remove from the pan and while they are
still warm, using a sharp knife, cut each log into 12 diagonal slices.
Slide the paper onto wire racks to allow them to cool completely before
separating them. Once they are completely cold, make a glaze by
whisking the icing sugar together with enough milk to make a smooth
drizzle. Drizzle some of this over each cookie. Allow to harden before
storing in airtight containers. Will keep at least a week, if you
have them that long! They also freeze very well.
Created using The Recipes Generator
Mix together 2 tsp of the ground cinnamon along with the 3 TBS of caster sugar in a small bowl. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the egg
until well incorporated. Beat in the 1 tsp cinnamon. Stir in the
flour, mixing it in until well blended. Chill for 1 hour or until easy
to handle.
Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
Roll
the dough into 1 1/2 inch balls using your hands. Drop the balls into
the cinnamon sugar and roll them around to coat evenly. Place 2 inches
apart on the prepared baking sheets. With the bottom of a decoratively
cut glass press each ball of dough down to about 1/4 inch thickness.
Bake
for 11 to 15 minutes,until firm to the touch. Immediately remove from
the baking sheets to cool on wire racks. Pack the cookies in air tight
containers with some wax paper in between the layers. You can also
freeze these ahead of time. To maintain their crisp texture, unwrap
the cookies before thawing them at room temperature.
These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking. They didn't ask for unusual ingredients. Just simple things that were always in the house. Butter, sugar, egg, flour and cinnamon. Yep . . . that's all.
Yield: 3 dozen
Cut Glass Cinnamon Crisps
prep time: 15 minscook time: 15 minstotal time: 30 mins
Beautiful cookies with lots of cinnamon flavour. I gave them the name Cut Glass Cinnamon Cookies because you press them down with the bottom of any glass that has a textured design on it.
ingredients:
190g caster sugar (1 cup)
225g butter, softened (1 cup)
1 medium free range egg
310g of plain flour (2 1/4 cup)
3 tsp ground cinnamon
3 TBS caster sugar
225g butter, softened (1 cup)
1 medium free range egg
310g of plain flour (2 1/4 cup)
3 tsp ground cinnamon
3 TBS caster sugar
instructions:
Mix together 2 tsp of the ground cinnamon along with the 3 TBS of caster sugar in a small bowl. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the egg
until well incorporated. Beat in the 1 tsp cinnamon. Stir in the
flour, mixing it in until well blended. Chill for 1 hour or until easy
to handle.
Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
Roll
the dough into 1 1/2 inch balls using your hands. Drop the balls into
the cinnamon sugar and roll them around to coat evenly. Place 2 inches
apart on the prepared baking sheets. With the bottom of a decoratively
cut glass press each ball of dough down to about 1/4 inch thickness.
Bake
for 11 to 15 minutes,until firm to the touch. Immediately remove from
the baking sheets to cool on wire racks. Pack the cookies in air tight
containers with some wax paper in between the layers. You can also
freeze these ahead of time. To maintain their crisp texture, unwrap
the cookies before thawing them at room temperature.
These are not fancy, but boy oh boy are they ever tasty. If you wanted to you could just leave them plain and then ice/decorate them after they are baked and cooled. Vanilla Buttercream with a spot of candied glace cherry on top would be lovely. What I really like about these is you make the dough, shape it into logs, wrap and refrigerate, ready to slice and bake whenever.
Yield: 2 dozen
Slice and Bake Shortbread Cookies
prep time: 1 hourcook time: 18 minstotal time: 1 hours and 18 mins
The shortbread cookies of my childhood. Simple and delicious. I rolled mine in coloured sugars, green and red, to give a bit of colour around the edges.
ingredients:
225g unsalted butter (1 cup) at room temperature
100g of confectioners/icing/powdered sugar, sifted (3/4 cup)
1 tsp fine sea salt
100g of confectioners/icing/powdered sugar, sifted (3/4 cup)
1 tsp fine sea salt
330g plain flour (2 1/3 cups)
Coloured sugars to roll them in (optional)
instructions:
Cream the sugar and butter together until well combined. Add
the flour and salt and beat together just to combine. Shape into a
roll, 8 inches in length. You can keep it round or square it off. Wrap
well and place in the refrigerator for at least an hour until firm
(You can freeze for up to one month if desired.)
When ready
to bake, preheat the oven to 180*C/350*F. gas mark 4. Line two baking
sheets with baking paper. Place sugar crystals on a plate. I cut my
roll in half crosswise so that I had two rolls. One roll I rolled in
red sugar crystals, pressing them in all around. The other I rolled in
green sugar crystals, pressing them in all around Cut each roll into
1/4 inch thick slices. If you need to reroll the edges do so. Place
onto the prepared baking sheets leaving a bit of space in between each.
Bake
for 15 to 18 minutes, rotating the sheets halfway through the baking.
They should be set and just beginning to brown around the edges. Let
sit on the baking sheets for 5 minutes before removing to a wire rack to
finish cooling. Store in an airtight container.
the flour and salt and beat together just to combine. Shape into a
roll, 8 inches in length. You can keep it round or square it off. Wrap
well and place in the refrigerator for at least an hour until firm
(You can freeze for up to one month if desired.)
When ready
to bake, preheat the oven to 180*C/350*F. gas mark 4. Line two baking
sheets with baking paper. Place sugar crystals on a plate. I cut my
roll in half crosswise so that I had two rolls. One roll I rolled in
red sugar crystals, pressing them in all around. The other I rolled in
green sugar crystals, pressing them in all around Cut each roll into
1/4 inch thick slices. If you need to reroll the edges do so. Place
onto the prepared baking sheets leaving a bit of space in between each.
Bake
for 15 to 18 minutes, rotating the sheets halfway through the baking.
They should be set and just beginning to brown around the edges. Let
sit on the baking sheets for 5 minutes before removing to a wire rack to
finish cooling. Store in an airtight container.
Created using The Recipes Generator
This lovely cookie is one which I bake every year for Christmas. I have been baking it for years and years and years! I believe the original recipe was a first prize winner in a cookie contest in Canadian Living magazine, but I can't remember for sure. All I know for sure is that they are definitely prize worthy, as they are that delicious!
Yield: makes 5 dozen
Dutch Almond Cookies
prep time: 1 hourcook time: 20 minstotal time: 1 hours and 20 mins
I have been making these lovely almond cookies every Christmas since my children were small. They are delicious!
ingredients:
250g butter, softened (1 cup)
400g soft light brown sugar (2 cups packed)
2 medium free range eggs
1 tsp almond extract
490g plain flour (3 1/2 cups)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
For the filling:
42g whole blanched almonds (1/4 cup)
50g granulated sugar (1/4 cup)
1 medium free range egg yolk
1 tsp lemon juice
1/4 tsp almond extract
You will also need:
1 medium free range egg white, lightly beaten
85g whole blanched almonds (1/2 cup)
400g soft light brown sugar (2 cups packed)
2 medium free range eggs
1 tsp almond extract
490g plain flour (3 1/2 cups)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
For the filling:
42g whole blanched almonds (1/4 cup)
50g granulated sugar (1/4 cup)
1 medium free range egg yolk
1 tsp lemon juice
1/4 tsp almond extract
You will also need:
1 medium free range egg white, lightly beaten
85g whole blanched almonds (1/2 cup)
instructions:
Beat the butter and sugar together until light and
fluffy. Beat in the eggs one at a time along with the almond extract.
Sift together the flour, salt, soda and baking powder. Stir this into
the creamed mixture until well blended. Cover and chill for about an
hour.
Put the ingredients for the filling into a small blender/processor. Blitz until smooth.
Preheat the oven 160*C/325*F gas mark 3. Butter several large baking sheets.
For
each cookie take a spoonful of th dough and roll into a 1-inch ball.
With a finger make an indentation into the centre of the ball, the. fill
with about 1/4 tsp of the filling. Pinch off more dough about the size
of a pea. Flatten and use this to cover the filling. Gently roll
again in the palms of your hands to seal and smooth edges, Place onto
the baking sheet. Repeat with remaining dough placing the filled balls 2
inches apart. Brush the tops with some of the beaten egg white and
gently press a whole almond into the top of each.
Bake for 15 to 18 minutes until golden brown. Scoop off to cool on wire racks. Store in an airtight container.
fluffy. Beat in the eggs one at a time along with the almond extract.
Sift together the flour, salt, soda and baking powder. Stir this into
the creamed mixture until well blended. Cover and chill for about an
hour.
Put the ingredients for the filling into a small blender/processor. Blitz until smooth.
Preheat the oven 160*C/325*F gas mark 3. Butter several large baking sheets.
For
each cookie take a spoonful of th dough and roll into a 1-inch ball.
With a finger make an indentation into the centre of the ball, the. fill
with about 1/4 tsp of the filling. Pinch off more dough about the size
of a pea. Flatten and use this to cover the filling. Gently roll
again in the palms of your hands to seal and smooth edges, Place onto
the baking sheet. Repeat with remaining dough placing the filled balls 2
inches apart. Brush the tops with some of the beaten egg white and
gently press a whole almond into the top of each.
Bake for 15 to 18 minutes until golden brown. Scoop off to cool on wire racks. Store in an airtight container.
Created using The Recipes Generator
When my children were growing up I did a Gingerbread creation for them every year, without fail. I always enjoyed doing and they really enjoyed the fruits of my labours. This is a recipe which I had shared on my old Oak Cottage Blog about 15 years ago now, but I thought it was worthy of sharing here in my English Kitchen. The pictures are not the best, but I am sure you can get a good idea of what it should look like.
3 TBS all purpose flour
1 batch of gingerbread cookie dough (see below)
2 cups icing sugar (260g)
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar
Pre-heat the oven to 180*C/350*F/gas mark 4. Cream together butter and sugar. Then beat in the molasses and egg.
Sift
the dry ingredients together in a bowl. Add to the creamed mixture and
mix until well blended. Put into a plastic bag and refrigerate for one
hour.
Roll out onto a lightly floured surface, 1/4 inch thick.
Cut into 3 inch squares or use your choice of cookie cutters to cut out
shapes. Place on baking sheets and bake for 7 to 9 minutes until set and
lightly browned. Transfer to a rack to cool completely.
So there you have it, some of my very favourite, tried and true Christmas Cookies to bake. I do have a whole lot more, but this is probably enough for you to digest today! Happy Friday and Bon Appetit!
When my children were growing up I did a Gingerbread creation for them every year, without fail. I always enjoyed doing and they really enjoyed the fruits of my labours. This is a recipe which I had shared on my old Oak Cottage Blog about 15 years ago now, but I thought it was worthy of sharing here in my English Kitchen. The pictures are not the best, but I am sure you can get a good idea of what it should look like.
Yield: 16
Gingerbread Cookie Wreath
prep time: cook time: total time:
A wonderful confection that is not only pleasing to the eye to behold, but mighty pleasing to the taste buds to eat as well . . . a delightfully delicious centre piece for your Christmas table.
ingredients:
3 TBS all purpose flour
1 batch of gingerbread cookie dough (see below)
2 cups icing sugar (260g)
3 to 4 TBS water or milk
Food colouring (if desires)
assorted small candy sprinkles, edible glitter and or decorator sugar
instructions:
Heat
the oven to 350*F/180*C. Line a cookie sheet with parchment paper. Draw
a ten inch circle on the paper. Turn the paper over so that the ink is
underneath, but you can still see it through the paper.
Sprinkle 1
TBS of the flour on the workspace. Shape 1/3 of the cough into a ball
and press it down into the flour. Press the dough to form a 6 inch
round, turning it and coating it with flour frequently. Place it in the
centre of the circle on the baking sheet. Roll to form a 10 inch round
about 1/4 inch thick. Cut a four inch round from out of the centre and
set aside to use for cut out cookies.
Bake the wreath for 7 to 9
minutes or until light golden brown. Remove from the cookie sheet and
place on a rack to cool completely.
Meanwhile roll half of the
remaining dough out on the floured surface to 1/4 inch thickness. With 1
1/2 inch to 3 inch Christmas cookie cutters, cut out shapes. Place on
an ungreased baking sheet. Repeat with remaining dough scraps and flour
until it is all used up.
Bake the shapes for 7 to 9 minutes or
until light golden brown. Remove from the baking sheets and place on
wire racks to cool before decorating and icing.
In a small bowl
blend together the icing sugar and enough water to make a spreading
consistency. Divide into small bowls and add colouring if desired. Frost
and decorate cookies as you wish with various coloured sugars,
sprinkles and draggees. With dabs of frosting, attach the decorated
cookies to the cookie wreath, allowing one layer of cookies to set
before adding another.
the oven to 350*F/180*C. Line a cookie sheet with parchment paper. Draw
a ten inch circle on the paper. Turn the paper over so that the ink is
underneath, but you can still see it through the paper.
Sprinkle 1
TBS of the flour on the workspace. Shape 1/3 of the cough into a ball
and press it down into the flour. Press the dough to form a 6 inch
round, turning it and coating it with flour frequently. Place it in the
centre of the circle on the baking sheet. Roll to form a 10 inch round
about 1/4 inch thick. Cut a four inch round from out of the centre and
set aside to use for cut out cookies.
Bake the wreath for 7 to 9
minutes or until light golden brown. Remove from the cookie sheet and
place on a rack to cool completely.
Meanwhile roll half of the
remaining dough out on the floured surface to 1/4 inch thickness. With 1
1/2 inch to 3 inch Christmas cookie cutters, cut out shapes. Place on
an ungreased baking sheet. Repeat with remaining dough scraps and flour
until it is all used up.
Bake the shapes for 7 to 9 minutes or
until light golden brown. Remove from the baking sheets and place on
wire racks to cool before decorating and icing.
In a small bowl
blend together the icing sugar and enough water to make a spreading
consistency. Divide into small bowls and add colouring if desired. Frost
and decorate cookies as you wish with various coloured sugars,
sprinkles and draggees. With dabs of frosting, attach the decorated
cookies to the cookie wreath, allowing one layer of cookies to set
before adding another.
Created using The Recipes Generator
Yield: Amount will vary according to the size of your cutters
Old Fashioned Ginger Cutouts
prep time: 1 hourcook time: 9 minstotal time: 1 hours and 9 mins
These deliciously crisp and spicy cookies are a wonderful addition to any holiday tray. Fun to decorate and fun to eat!
ingredients:
8 TBS softened butter
1/2 cup packed light soft brown sugar (100g)
1/2 cup molasses (125ml)
1 large free range egg
2 1/2 cups all purpose flour (350g)
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamon
1/2 cup packed light soft brown sugar (100g)
1/2 cup molasses (125ml)
1 large free range egg
2 1/2 cups all purpose flour (350g)
1 tsp baking powder
1/2 tsp salt
1 TBS ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/2 tsp ground cardamon
instructions:
Pre-heat the oven to 180*C/350*F/gas mark 4. Cream together butter and sugar. Then beat in the molasses and egg.
Sift
the dry ingredients together in a bowl. Add to the creamed mixture and
mix until well blended. Put into a plastic bag and refrigerate for one
hour.
Roll out onto a lightly floured surface, 1/4 inch thick.
Cut into 3 inch squares or use your choice of cookie cutters to cut out
shapes. Place on baking sheets and bake for 7 to 9 minutes until set and
lightly browned. Transfer to a rack to cool completely.
Created using The Recipes Generator
So there you have it, some of my very favourite, tried and true Christmas Cookies to bake. I do have a whole lot more, but this is probably enough for you to digest today! Happy Friday and Bon Appetit!
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