Category Archives: Christmas Baking

Andes Mint Cookies

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Makes 24

Ingredients

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 2/3 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon espresso powder
  • 2 Tablespoon milk powder
  • 1/8 teaspoon salt
  • 1 1/2 Tablespoon milk
  • 1 cup mini semi-sweet chocolate chips
  • 24 Andes mint chocolate candies

Method

  1. In stand mixer bowl fitted with a paddle attachment, or with an electric whisk, beat the butter, granulated sugar, and brown sugar together on medium high speed for about 3 minutes, until light and combined. Add the egg and vanilla extract, and then beat until combined
  2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, espresso powder, milk powder and salt together until combined. With the mixer running on low speed, slowly add to the creamed butter mixture. Beat on low until combined
  3. Add in the milk, beating to combine on high speed
  4. Remove the bowl from the mixer and fold in the chocolate chips. Cover dough tightly and chill in the refrigerator for 30 minutes to 1 hour
  5. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This will make it easier to scoop
  6. Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  7. Scoop the dough into balls, I use a 1 to 1 ½ tablespoon cookie dough scoop. Arrange on a the preared cookie sheets allowing 2-3 inches between
  8. Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Remove them from the oven and lightly bang the baking sheet on the counter 2-3 times
  9. Cool cookies for a minute or two minutes on the baking sheet, then carefully press an Andes mint into the top pf each cookie, securing in the still setting dough. Allow to cool for a further 5 minutes, in which time the chocolate mint will soften, allowing you to spread/ swirl them with a small spatula or spoon creating your mint topping
  10. Transfer to cooling rack to cool completely
  11. Cover leftover cookies tightly and store at room temperature in an air-tight container for up to 1 week

Crunchy Buckeyes

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Makes 30

Ingredients

  • ¼ cup unsalted butter, softened to room temperature
  • 1 ¼ cups smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 ½ cups crisped rice cereal
  • 8oz semi-sweet chocolate, chopped
  • 1 teaspoon coconut oil

Method

  1. Prepare a baking tray by lining with parchment paper
  2. Place the softened butter and the peanut butter in the bowl of a large mixer and beat until soft and well-combined
  3. Add the vanilla and the powdered sugar, and mix until all of the sugar is incorporated
  4. Using a wooden spoon or spatula, fold in the crisped rice and mix until the cereal is just incorporated into the peanut butter
  5. Use a cookie scoop, or small teaspoon, place small balls of the mixture on to the prepared tray and chill for 1 hour
  6. After the hour, using your hands roll the balls until smooth
  7. Return to the prepared tray and freeze for 30 mins until firm
  8. Just before removing the peanut butter balls from the freezer, melt the chocolate and coconut oil together in a small bowl set over hot water. Stir occasionally while melting to ensure it’s evenly mixed
  9. Once the chocolate is melted and completely smooth, take a cocktail stick and stick it into a frozen crunchy buckeye, ensuring the cocktail stick is well inserted and lower it into the chocolate. Be careful not to insert the buckeye all the way, keeping the top imcoated. Roate the buckeye as you tip and allow any excess to drip back into the bowl
  10. Place the dipped candies on to your prepared baking sheet and once they are all dipped, refrigerate them to set the chocolate, for about 15 minutes
  11. Serve and enjoy

Rudolph Linzer Cookies

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Makes 24

Ingredients

  • 12 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • ½ medium tonka bean, finely grated
  • 1 large egg yolk
  • 1 teaspoon Vanilla Extract
  • 1 1/3 cups All-Purpose Flour
  • 3/4 cup Almond Flour
  • 1/4 teaspoon fine sea salt

Filling

  • Raspberry, or strawberry, jam

To Finish

  • Candy eyes
  • Melted chocolate
  • Powdered sugar, for dusting

Method

  1. Line two large cookie trays with baking parchment and set aside until needed
  2. Beat the butter, sugar, cinnamon and tonka bean until light and fluffy, scraping the bowl as needed, about 3 minutes. Add the egg yolk, vanilla and beat until combined
  3. In a separate bowl, whisk together the flour, almond flour, and salt. Add the flour mixture to the egg mixture and mix until just combined, taking care not to overmix
  4. Divide the dough in half, and pat each half into a disc. Wrap in plastic wrap, and refrigerate until firm, about 1 hour
  5. Remove the dough from the refrigerator, and let it soften for 5 to 10 minutes, until it feels soft enough to roll.
  6. On a floured surface, roll one disc of dough out about 1/8″-thick. Using a 2 1/2″ round cookie cutter, cut out cookies. Transfer rounds to a parchment-lined baking sheet. Gather the scrap dough, roll, and repeat. If at any time during this process the dough becomes sticky and hard to work with, simply refrigerate it for about 20 minutes, until firm
  7. Place the cut cookies (you should have 24 cookies) in the refrigerator for 30 minutes and preheat your oven to 350°F
  8. While the first half of cookies is chilling, cut 24 rounds from the second dough circle. Once you’ve transferred these cookies to a baking sheet, use your smallest cookie cutter, or the end of a round piping tip, to make a cutout hole off-center of each and remove it. Place cookies in the refrigerator for 30 minutes to chill
  9. Bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn brown. Let them cool for 5 minutes on the sheets, then transfer to a rack to cool completely
  10. Turn the whole cookies flat side up and spoon 1/2 teaspoon of jam into the center, spreading it slightly. Top with the sugar-dusted cookies. With your melted chocolate in a small piping bag, with the end slightly snipped off, pipe on “antlers” and fix candy eyes at the ends, above the hole
  11. Though you can eat these cookies straight away, they taste better after letting them sit for a day or two so the jam can soak into the cookie making it deliciously soft

Candy Cane Eggnog Soft Cookies

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Makes 30

Ingredients

  • ¾ cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup eggnog
  • 2 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 30 Peppermint Candy Cane Kisses

Method

  1. Preheat the oven to 350 degrees F
  2. In a large bowl with an electric mixer beat the butter, granulated sugar, and brown sugar until well combined, about 1 minute
  3. Add the eggs, one at a time, beating until combined and scraping down the edges as needed
  4. Add the vanilla and eggnog and beat to combine
  5. Add the baking powder, salt, mixed spice, and beat until combined
  6. Add the flour and beat until just combined
  7. Scoop into 1-1 ½ tablespoon sized cookie dough balls and place on parchment paper lined baking sheets. They batter will appear wetter than usual cookie dough
  8. Bake in the preheated oven for 8-10 minutes. They will be puffed up and slightly golden
  9. Let them cool for 2 minutes and then press a peppermint candy cane Kiss into the center of each cookie. Leave to cool completely until the kiss is set firm
  10. Enjoy!

Amaretti Morbidi

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Makes 15

Ingredients

  • 2 1/4 cups finely ground almonds
  • 1 cup granulated sugar
  • pinch salt
  • 2 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ teaspoon almond extract
  • Powdered sugar

Method

  1. Preheat oven to 300°F. Line a large baking sheet or cookie tray with baking paper
  2. In a large bowl, whisk together ground almond, sugar and salt until well combined
  3. In a mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until they hold soft peaks
  4. Add the beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  5. Lightly dust your hands with powdered sugar. Use a small cookie scoop to portion dough into 1-inch balls. Roll into a smooth ball, then roll in powdered sugar. Arrange on your prepared baking sheets, leaving about 1 inch of space between cookies
  6. Bake for 20-25 minutes until tops are cracked and bottoms are just barely golden. Remove from oven; let cool a few minutes on the baking trays, then transfer to wire racks to cool completely
  7. Cookies will keep at room temperature in an airtight bag or container, for up to 5 days