Posts Tagged ‘christmas cookie recipes’

Christmas cookies

Posted in Cakes/Cupcakes/cookies, Life, Recipes on December 19th, 2010 by Natacha – 1 Comment

At my son’s school, only homemade presents were authorized for the teachers. So my son and I picked a few recipes and started baking for his teachers. He wanted to make “snail” looking cookies and stars. We were very proud of ourselves when we were done and a nice packaging made the gift even more appealing.

Gifts for the preschool teachers

Lemon Ginger pinwheels :

Ginger dough:

  • 1/4  cup  unsalted butter, softened
  • 1/3  cup  packed dark brown sugar
  • 1/4  cup  molasses
  • 1  large egg yolk
  • 6  ounces  all-purpose flour (about 1 1/3 cups)
  • 3/4  teaspoon  ground ginger
  • 3/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground nutmeg
  • Dash of ground allspice

Lemon dough:

  • 5  tablespoons  unsalted butter, softened
  • 2/3  cup  granulated sugar
  • 1  large egg white
  • 2  teaspoons  grated lemon rind
  • 3/4  teaspoon  vanilla extract
  • 6  ounces  all-purpose flour (about 1 1/3 cups)
  • 1/4  teaspoon  salt

1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

2. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

3. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

4. Preheat oven to 350°.

5. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

Ready to go into the oven !


Brown butter sugar cookies :

  • 9  tablespoons  unsalted butter
  • 1  cup  granulated sugar
  • 1/2  teaspoon  vanilla extract
  • 3  large egg yolks
  • 8  ounces  all-purpose flour (about 1 3/4 cups)
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  baking powder
  • 1  cup  powdered sugar
  • 1 1/2  tablespoons  half-and-half
  • 1/4  teaspoon  vanilla extract
  • 1/3  cup  pearlized sugar or turbinado sugar

1. Preheat oven to 350°.

2. Melt butter in a large skillet over medium-low heat; cook 6 minutes or until dark brown. Pour butter into a large bowl; let stand 5 minutes. Add granulated sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg yolks, and beat at medium speed until well blended (about 1 minute).

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder; stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Turn dough out onto a sheet of wax paper; knead gently 7 times. Roll dough to a 1/4-inch thickness. Cut with a 2 1/2-inch star-shaped cookie cutter into 32 cookies; reroll scraps as necessary. Arrange cookies 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 10 minutes or until edges are lightly browned. Cool cookies completely on wire racks.

4. Combine powdered sugar, half-and-half, and 1/4 teaspoon vanilla extract, stirring with a whisk until icing is smooth. Spoon about 3/4 teaspoon icing onto each cookie; spread to edges. While icing is wet, sprinkle each cookie with 1/2 teaspoon pearlized sugar. Dry on wire racks.

Recipes from Cooking Light (December 2009).