Category Archives: Cookies

Crunchy Buckeyes

Posted on by

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

Posted on by

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

Posted on by

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!

3-Ingredient Sugar Cookies

Posted on by

Makes 24

Ingredients

  • 1 cup butter, room temperature
  • 2/3 cup granulated sugar
  • 2 cups All-purpose flour

Optional

  • 1 ½ teaspoon Vanilla extract
  • Festive Sprinkles

Method

  1. Preheat oven to 350°F. Line a baking sheet with barking parchment or a silicone baking mat
  2. Add your butter with sugar into a large bowl and beat with an electric whisk for a few minutes until combines and fluffy. (If you’re using vanilla extract add at this point)
  3. Add in your flour and beat again until combined. The dough will be crumblier that typical cookie dough
  4. Break off/ scoop walnut sizes pieces and roll in your hands*
  5. Place the cookies balls onto the prepared tray and using a flat-bottomed glass press down to flatten to ¼ to ½ inch thickness. You can press some sprinkles into the tops at this point
  6. Bake in your preheated oven for between 14-16 minutes, until the edges are just turning golden-brown
  7. Cool on the baking sheet for about 5 minutes, then move to a rack to cool completely

*You can roll them in some additional granulated sugar at this point if you like

Stop Here Santa Cookie

Posted on by

Makes 1 large (8″) diameter cookie

Ingredients

  • 2 Tablespoons unsalted butter, softened to room temperature
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons packed light or dark brown sugar
  • 2 Tablespoons beaten egg
  • ½ teaspoon pure vanilla extract
  • 6 Tablespoons all-purpose flour
  • 2 Tablespoons whole rolled oats
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup M&Ms
  • 2 Tablespoons coarsely crushed peppermint candy can
  • Additional M&Ms to decorate, optional
  • Additional mini-chocolate chips, optional

Method

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper #
  2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy
  3. Add beaten egg, vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed
  4. Beat in the flour, oats, baking soda, and salt on low speed, then, with a spoon or spatula, fold in the M&Ms and crushed candy cane pieces until combined. (The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes)
  5. Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look soft, but it will set as the cookie cools
  6. Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few additional M&Ms and chocolate chips into the top, if desired, for garnish