Christmas

Twelve Days of Christmas Cookies – Day 9

 
Raspberry Cookies 
Tasty little buttery thumbprint cookies filled with raspberry preserves and drizzled with an almond glaze just about melt in your mouth. They’re special to serve, yet easy on your baking budget.  You can fill them with any of your favorite jams like apricot, blueberry and strawberry that will look like jewels on a plate. Recipe courtesy of Land O Lakes Butter.

Continue reading →

Twelve Days of Christmas Cookies – Day 6

 
 
A Linzertorte is a tart made of rich buttery dough accentuated by almonds, lemon zest, and cinnamon, and traditionally filled with black currant preserves and topped with a lattice crust. In America, raspberry has replaced black currant as the jam of choice. Linzertortes are a traditional European Christmas pastry, a custom that is now enjoyed in the US as well.

Continue reading →

Mocha Nog Punch – Friday’s 5 o’clock Wet Your Whistle Call!

 
Mocha Nog
Eggnog may have its beginnings in the “Old World” but leave it to Americans to put a new twist on an old theme. Rum was used in the place of wine. In Colonial America, rum was commonly called “grog”, so it seems likely that the name eggnog  was derived from the very descriptive term for this drink, “egg-and-grog”, which evolved to egg’n’grog and then to the present day version of eggnog. Sounds good to me!

Continue reading →

Twelve Days of Christmas Cookies – Day 5

Gingerbread Men
 
Christmas baking wouldn’t be complete without a batch of these cute Gingerbread Men. They are fragrant with ground ginger, cinnamon, nutmeg and cloves; the amount of which can be adjusted to suit your own individual taste. Decorate them traditionally with icing eyes, smiles, wiggly lines around the arms and legs and buttons or use red hot buttons, raisins, sprinkles. Let your imagination run wild!

Continue reading →

Twelve Days of Christmas Cookies – Day 4

Peppermint Whoopie
 
Whoopie Pies are so popular and you can make them festive to match the season just by adding some crushed candy canes to the marshmallow filling. They are then transformed into a Christmas cookie before your eyes. The magic of Christmas, a Peppermint Whoopie Pie! The filling is dyed pink or green to match the color of the candy canes and the crunch as another layer of delight. Now we are talkin’ a kid friendly way to make whoopie!

Continue reading →

Twelve Days of Christmas Cookies – Day 3

 
Here is Southern California we just don’t get the snow so we have to create our own winter wonderland. We do it with decorations of sparkling lights and these little cookies help to make our winter fantasy complete.
 

Snowflake Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Royal Icing, recipe follows
Garnish: silver dragees, sugar pearls, sparkling sugar

Directions:

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Snowflake Cutouts

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Frost cookies with Royal Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired. Let cookies dry for several hours so icing can harden.

Royal Icing:
1/4 cup cold water
3 tablespoons Wilton meringue powder
2 cups confectioners’ sugar
Food coloring, optional
Directions:
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately and keep covered because royal icing hardens as it dries.
 Snowflake Cookie Cutters

Snowflake Cutters

Snowflake Sugar Cookies
Write a review
Save Recipe
Print
5076 calories
759 g
860 g
198 g
73 g
120 g
1285 g
1621 g
440 g
7 g
63 g
Nutrition Facts
Serving Size
1285g
Amount Per Serving
Calories 5076
Calories from Fat 1738
% Daily Value *
Total Fat 198g
304%
Saturated Fat 120g
602%
Trans Fat 7g
Polyunsaturated Fat 11g
Monounsaturated Fat 52g
Cholesterol 860mg
287%
Sodium 1621mg
68%
Total Carbohydrates 759g
253%
Dietary Fiber 11g
45%
Sugars 440g
Protein 73g
Vitamin A
124%
Vitamin C
0%
Calcium
63%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Cookie Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1 teaspoon almond extract
  6. 3 1/4 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
Garnish
  1. Silver dragees, sugar pearls, sparkling sugar
Royal Icing
  1. 1/4 cup cold water
  2. 3 tablespoons Wilton meringue powder
  3. 2 cups confectioners' sugar
  4. Food coloring, optional
Instructions
  1. Cookies: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
  2. In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
  3. Snowflake Cutouts: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes.
  5. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
  6. Royal Icing: In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately and keep covered because royal icing hardens as it dries.
  7. Frost cookies with Royal Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired. Let cookies dry for several hours so icing can harden.
beta
calories
5076
fat
198g
protein
73g
carbs
759g
more
Life of the Party Always! https://lifeofthepartyalways.com/

 

Twelve Days of Christmas Cookies – Day 2

Praline Pecan Cookies
Ingredients:
Pralines Ingredients:
3/4 cup sugar
4 tablespoons water
2 tbs corn syrup
1/8 tsp salt
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
Cookie Ingredients:
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces bittersweet or dark chocolate
Directions:
Preheat oven to 350 degrees F.
Praline:
In a heavy sauce pan add sugar, corn syrup, water and salt and cook over low heat, stirring constantly, until sugar is dissolved.
Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer.
Remove from heat and stir in 1 cup pecans. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color.
Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm.
Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
Cookies:
In a large bowl, cream the butter and sugars together with a hand mixer.
Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
Stir in the flour and baking soda and mix until incorporated.
Fold in the reserved crushed praline until combined.
Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
While the cookies are baking, melt the chocolate in a double boiler and stir until smooth.
When the cookies are done, drizzle the melted chocolate over the cookies and sprinkle with the chopped pecans. You can dip the tines of a fork into the chocolate and drizzle or you can use a pastry bag with a fine tip.
*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
 
Praline Pecan Cookies
Write a review
Save Recipe
Print
6148 calories
821 g
869 g
304 g
62 g
147 g
1431 g
1218 g
535 g
8 g
136 g
Nutrition Facts
Serving Size
1431g
Amount Per Serving
Calories 6148
Calories from Fat 2645
% Daily Value *
Total Fat 304g
467%
Saturated Fat 147g
737%
Trans Fat 8g
Polyunsaturated Fat 33g
Monounsaturated Fat 103g
Cholesterol 869mg
290%
Sodium 1218mg
51%
Total Carbohydrates 821g
274%
Dietary Fiber 26g
104%
Sugars 535g
Protein 62g
Vitamin A
126%
Vitamin C
2%
Calcium
48%
Iron
104%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Pralines Ingredients
  1. 3/4 cup sugar
  2. 4 tablespoons water
  3. 2 tbs corn syrup
  4. 1/8 tsp salt
  5. 1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
Cookie Ingredients
  1. 1 cup butter, at room temperature
  2. 1 cup brown sugar, packed
  3. 1/2 cup granulated sugar
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 2 1/2 cups all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 4 ounces bittersweet or dark chocolate
Instructions
  1. Preheat oven to 350 degrees F.
  2. Praline: In a heavy sauce pan add sugar, corn syrup, water and salt and cook over low heat, stirring constantly, until sugar is dissolved.
  3. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer.
  4. Remove from heat and stir in 1 cup pecans. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color.
  5. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm.
  6. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
  7. Cookies: In a large bowl, cream the butter and sugars together with a hand mixer.
  8. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
  9. Stir in the flour and baking soda and mix until incorporated.
  10. Fold in the reserved crushed praline until combined.
  11. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
  12. While the cookies are baking, melt the chocolate in a double boiler and stir until smooth.
  13. When the cookies are done, drizzle the melted chocolate over the cookies and sprinkle with the chopped pecans. You can dip the tines of a fork into the chocolate and drizzle or you can use a pastry bag with a fine tip.
Notes
  1. *To Test for Soft Ball Stage - A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
beta
calories
6148
fat
304g
protein
62g
carbs
821g
more
Life of the Party Always! https://lifeofthepartyalways.com/
1 2 3 4
© Copyright 2022 Life of the Party Always – all rights and trademarks (TM) reserved.

Back To Top

";