Tag: #2023HolidayBaking

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Cherry Bakewell Cookies

Cherry Bakewell Cookies

Ingredients

  • Cookies

  • 1 stick (110g) butter, softened

  • ⅓ cup (75g) (caster sugar (superfine sugar)

  • 1 tsp vanilla

  • 1 egg

  • ¾ cup (185g) plain flour

  • ¾ cup (85g) almond meal

  • 1 tsp baking powder

  • 4oz (150g) flaked almonds

  • cherry jam, to fill

  • Glaze

  • 1/2 c. (55 g.) powdered sugar

  • 4 tsp. almond milk

Directions

  • Cookies
  • Preheat the oven to 375F/180C and line two baking trays with baking paper.
  • In a large bowl, beat together the butter, sugar and vanilla until the mixture is very light, and slightly paler in colour.
  • Add the egg, and continue beating until the egg is well incorporated. Add the flour, almond meal and baking powder, and mix just until everything is incorporated in a soft dough.
  • If the mixture is very sticky, you can refrigerate it, otherwise, place the flaked almonds out onto a shallow bowl or plate, and gently crush them with your hands, just to break them into slightly smaller pieces.
  • Take heaped teaspoons (about 2 teaspoonfuls, really) and toss them into the almonds. Roll them around to coat, and then place them onto the trays, with at least an inch (2.5cm) between.
  • Press down with your thumb to make an indentation in the centre of each cookie, and then place them in the oven for ten minutes.
  • After ten minutes, remove the cookies, and place a scant teaspoon of jam into the indentation in each cookie. Place them back in the oven, and bake for another 6-8 minutes, or until lightly golden at the edges.
  • Leave to cool on the trays.
  • Glaze
  • In a small bowl, whisk powdered sugar and milk until combined.
  • Using a spoon or a small squeeze bottle, drizzle icing on top of cooled cookies.

Notes

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Grinch Cookies

Grinch Cookies

Ingredients

  • 2 1/4 c. all-purpose flour

  • 1 tsp. baking soda

  • 1/2 tsp. kosher salt

  • 1 c. (2 sticks) butter, softened

  • 1 c. granulated sugar

  • 1 large egg

  • 1 tsp. pure vanilla extract

  • Green food coloring

  • Red heart sprinkles

Directions

  • Preheat oven to 350°. Line two baking sheets with parchment. In a large bowl, whisk together flour, baking soda, and salt.
  • In another large bowl using a hand mixer, beat butter and sugar together until creamy. Add egg and vanilla and beat to combine. Add dry ingredients and mix until just combined. Add green food coloring until your desired color is reached.
  • Using a medium cookie scoop (about 2 tablespoons), scoop dough 2” apart onto prepared baking sheets. Place a heart sprinkle in the middle of each cookie.
  • Bake until edges are set and bottoms start to turn golden, 12 to 14 minutes. Let cool on baking sheets.

Notes

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Coquito Cookies

Coquito Cookies

Ingredients

  • Cookies

  • 1 3/4 c. (210 g.) all-purpose flour

  • 3/4 c. (50 g.) unsweetened shredded coconut, toasted

  • 1/2 tsp. baking powder

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. kosher salt

  • 1/4 tsp. ground nutmeg

  • 1 c. (2 sticks) unsalted butter

  • 2/3 c. (65 g.) granulated sugar

  • 1 large egg, lightly beaten

  • 1 tsp. pure vanilla extract

  • Glaze

  • 1 c. (115 g.) powdered sugar

  • 2 tbsp. creme de coco

  • 4 tsp. white rum

  • 1/2 c. (30 g.) unsweetened coconut flakes, toasted

Directions

  • Cookies
  • Preheat oven to 350°. Line a rimmed baking sheet with parchment.
  • In a medium bowl, whisk flour, shredded coconut, baking powder, cinnamon, salt, and nutmeg until combined.
  • In the large bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric mixer), beat butter and granulated sugar on medium-high speed until pale and creamy. Beat in egg and vanilla, then fold in dry ingredients just until combined.
  • Using a 1-ounce cookie scoop, scoop dough into 2 tablespoon-sized balls and arrange on prepared sheet, spacing 1″ apart. Flatten into 1/4″-thick coins about 2″ wide. (The easiest way to do this is to use a flat measuring cup or drinking glass, slightly dampened with water.) Chill 10 minutes.
  • Bake cookies until edges are light golden, 12 to 14 minutes. Let cool 5 minutes on sheet, then transfer to a wire rack and let cool completely.
  • Glaze
  • In a small bowl, whisk powdered sugar, creme de coco, and rum to form a thick glaze.
  • Spread glaze over cooled cookies, allowing a little to drip over the edges. Sprinkle with coconut flakes.
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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Ingredients

  • 1 3/4 c. all-purpose flour

  • 3/4 c. unsweetened cocoa powder

  • 1 tsp. kosher salt

  • 1 tsp. baking powder

  • 3/4 tsp. baking soda

  • 1/2 c. (1 stick) butter, melted

  • 3/4 c. granulated sugar

  • 1/2 c. packed brown sugar

  • 3 large eggs

  • Powdered sugar, for rolling

Directions

  • In a large bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
  • In a medium bowl, whisk together melted butter, sugars, and eggs until well combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350° and line 2 large baking sheets with parchment. Place powdered sugar in a small bowl. Scoop about 2 tablespoons of dough and roll into a ball. If dough is too sticky, wet your hands slightly to help roll dough. Roll dough into powdered sugar, coating well and then place on prepared baking sheet 2” apart. After rolling all the dough in powdered sugar, roll each piece again in powdered sugar. This will help get a more dramatic crinkle when the cookies bake.
  • Bake cookies until cookies puff and crack, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.

Notes

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Earl Grey Tea Cookies

Earl Grey Tea Cookies

Ingredients

  • 4 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 cup confectioners’ sugar

  • 4 tablespoons Earl Grey tea leaves, from approximately 12 tea bags

  • 1 teaspoon salt

  • 2 teaspoon pure vanilla extract

  • 2 cup cold unsalted butter, cut into pieces

Directions

  • Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
  • Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed. Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter.
  • Wrap and chill for 30 minutes.
  • Slice each log into disks, 1/3 inch thick. Place on parchment-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Notes