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Tag Archives: Christmas cookies

Christmas Guide | King Arthur Flour

Looking for some baking ideas for Christmas? King Arthur Flour, one of my favorite companies, has got you all set with everything you need and all the recipes, tips and techniques you desire for baking breads, cookies, candy, rolls and you Christmas breakfast. See what you can do for the holidays. Check it out!

Source: Christmas Guide | King Arthur Flour

 

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Christmas Cookie Plate – Recipes from NYT Cooking

It’s that Christmas cookie time of year again. As you get ready to make cookies for the holidays for your own, for gifts or for a cookie party or swap, New York Times Cooking has put together some great cookie recipes for you to try out this year. Find some new recipes or different ways to make classic cookies to change up your holiday cookie tray. Check it out!

Source: Christmas Cookie Plate – Recipes from NYT Cooking

 
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Posted by on December 5, 2015 in Cookies, Cooking, Cooking Websites, Dessert, Holidays

 

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Holiday Cookie Recipes | 2014 Cookie Advent Calendar | SAVEUR

Holiday Cookie Recipes | 2014 Cookie Advent Calendar | SAVEUR.

here are some more great holiday cookie ideas from Saveur, who has a holiday cookie advent calendar where you can get a different recipe for each day to try out this holiday season. Check it out!

 
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Posted by on December 13, 2014 in Cookies, Cooking, Cooking Websites, Dessert, Holidays

 

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Christmas Cookie Ideas, Part 3: Alton Brown’s Gingersnap Cookies

Okay, so now that we have covered Sean’s cookie and Michelle’s cookie, it is time for the cookie that I made. There are a bunch of cookies I like that we eat fairly often, like chocolate chips, oatmeal raisin cookies and even Heath bar brickle cookies, but there is something about ginger snaps that I really enjoy. I love the deep ginger flavor a good one has, almost tasting spicy with a little bite to it. I can remember eating them out of the box when I was a little kid and just the smell of them alone is enough to get me thinking about them. I have made ginger snaps before, but I came across this recipe from Alton Brown a while back and had been holding back on it so that we  could use these for part of our Christmas cookies. The best thing is that they are really easy to make. One thing to note about this recipe is that Alton uses weight measurements for a few of the ingredients instead cup measurements. I don’t have a kitchen scale, but if you do you can make good use of one here. I did some research online to get some conversion rates and they seemed to work out fine, so I have included the conversions here.

Alton Brown’s Ginger Snaps

9 1/2 ounces (2 1/4 cups) all-purpose flour

1 1/2 teaspoons baking soda

1 tablespoon ground ginger

1/2 teaspoon ground cardamom

1/2 teaspoon ground clove

1/2 teaspoon kosher salt

7 ounces (1 cup) dark brown sugar

5 ounces butter, room temperature

3 ounces (1/4 cup) molasses

1 egg, room temperature

2 teaspoons finely grated fresh ginger

4 ounces (2/3 cup) finely chopped candied ginger

Preheat the oven to 350 degrees. In a medium bowl, whisk together the flour, baking soda, ground ginger, cardamom, clove and kosher salt.

Place the dark brown sugar and the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low-speed until the mixture is light and fluffy, about 1 to 2 minutes. Add the molasses, egg and fresh ginger and beat on medium speed for 1 minute. Add the crystallized ginger and, using a rubber spatula, stir the mixture to combine. Add the dry ingredients to the wet ingredients and stir the mixture until it is well combined and the dough has formed.

With a 2-teaspoon sized scoop, drop the cookie dough onto a parchment paper-lined cookie sheet or half sheet pan approximately 2 inches apart. Bake the cookies on the middle rack of the oven for 12 minutes for slightly chewy cookies or for 15 minutes for more crisp cookies. Rotate the pan halfway through the baking process to ensure even cooking and browning.

Remove the pan from the oven and allow the cookies to stay on the sheet pan for 30 seconds before transferring them to a wire rack to cool completely. Repeat the process with the remaining cookie dough. Store the cookies in an airtight container for up to 10 days.

You can even freeze the cookie dough if you want to make it ahead of time and then use it closer to your desired date for the freshest possible cookies. Just scoop and freeze the cookie dough on a sheet pan and once it is frozen place the  cookie dough in a resealable bag to store in the freezer. You can then bake the cookies directly from the freezer as the recipe instructions suggest.

One more thing about the recipe. The conversions can be a little confusing if you don’t have a scale and you may question if you have too much or too little of a particular ingredient.This recipe showed me that it is probably a good idea to have a kitchen scale for recipes like this. In any case, when I first mixed the dough it seemed way too loose and dry, as if it had too much flour. After some consideration, I decided to add another egg to help balance things out since that was the only liquid in the recipe other than the molasses. I think I could have added more molasses too and still have gotten good results but the taste might have been a lot stronger than I wanted. The extra egg seemed to even things out and the results were perfect. A very ginger-tasting cookie with just the right texture was what I ended up with.

That’s all I have for today. Check back next time for some more recipes. I made a nice Cuban pork shoulder and black beans in the slow cooker last night that was a great recipe that I will be sharing. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on December 21, 2013 in Cookies, Cooking, Dessert, Holidays

 

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Christmas Cookie Idea, Part Two – The Easiest Peanut Butter Cookie Ever

Continuing along with the Christmas cookie theme when we had made cookies this past weekend, Michelle opted to go for a peanut butter cookie. She and Sean both love these cookies, and even though I am not a big fan, they are always a big favorite whenever they are made. Now there are lots of peanut butter cookie recipes out there and most of them are not very difficult to do anyway, but this one seems to be the easiest one I have ever come across. All you really need to do is put the ingredients together in a bowl, give it a mix, portion out the cookies, bake and you are done. This particular recipe makes use of Bisquick to help it do everything and make it even faster.

Easy Bisquick Peanut Butter Cookies

1 cup smooth peanut butter

1/4 cup butter, softened to room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1/3 cup boiling water

2 cups Bisquick

Preheat the oven to 400 degrees. Line some cookie sheets with parchment paper and spray the paper with nonstick cooking spray. In a large bowl of a standing mixer fitted with a paddle attachment, combine the peanut butter, butter, granulated sugar, brown sugar, water and Bisquick. Mix all of the ingredients on medium-low speed until everything is well combined and dough begins to form, about 2 to 3 minutes.

Using a small cookie scoop or tablespoon, scoop rounded mounds of the cookie dough onto the parchment paper-lined cookie sheets. Using the back of a fork, lightly press into the cookie dough mounds to flatten slightly and make a pattern into the cookie dough. Place the cookie trays in the oven and bake the cookies for until they are a lightly golden brown, about 8 to 10 minutes, rotating the cookie sheets about halfway through the baking process. Allow the  cookies to cool on the cookie sheets for about 2 to 3 minutes. Transfer the cookies to a wire cooling rack and allow them to cool completely.

This recipe generally makes 2 to 3 dozen cookies in total, depending on how big of a cookie you like to have. Michelle and Sean gobbled these up and loved the rich peanut butter flavor. it turns out to be a rather dense cookie in my opinion, which I attribute to using Bisquick in the recipe, but if you like that kind of cookie than this one is certainly for you. The best part is that the recipe requires very few ingredients, most which people usually have on hand (which was perfect for snowstorm weather) so you can really make them any time. Michelle actually makes these often when she makes cookies.

That’s all I have for today. Check back next time when I will feature the cookie recipe that I made that day. It is another easy one and a take on the classic gingersnap cookie, always one of my personal favorites. I also have some other recipes that I have tried recently to share, including a baked ziti, a roasted boneless leg of lamb, some quick biscuits you can make any time in a snap, and more. I also have my Christmas menu planned so I will get to share that with you as well. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on December 19, 2013 in Cookies, Cooking, Dessert, Holidays

 

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