Tag Archives: Christmas Cookies

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
  • Confectioner’s sugar

Method

  • Preheat oven to 300°F. Line a large baking sheet or cookie tray with parchment paper or a silicone baking mat
  • In a large bowl, whisk together ground almond, sugar and salt until well combined
  • 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
  • Add beaten egg whites and almond extract to dry ingredients and stir until mixture forms a soft, sticky dough, kneading with your hands if necessary
  • 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
  • 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
  • Cookies will keep at room temperature in an airtight bag or container, for up to 5 days

3-Ingredient Sugar Cookies

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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 sprinkle into the tops at this point
  6. Bake in your preheated oven for between 12-14 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 cook completely

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

Chocolate Espresso Sables

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Makes 25 sandwich cookies

Ingredients

Cookies

  • 2/3 cup butter, room temperature
  • 1 cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ Tonka bean, grated (optional)
  • 2 cups All-purpose flour
  • 2 Tablespoons freshly ground coffee
  • ½ teaspoon Kosher salt

Filling

  • 4 oz semi-sweet chocolate, chopped
  • 1/3 cup heavy, or whipping, cream
  • 1 Tablespoon butter

Method

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter until creamy. Add confectioners’ sugar and beat until well combined and smooth
  2. Add egg yolks, vanilla extract and beat just until fully combined
  3. Add flour, ground coffee, salt, and beat at low speed just until flour is incorporated but before dough forms a ball
  4. Turn out dough onto a floured surface and use your hands to bring dough together. Divide dough in half and roll into 1½-inch-wide logs. Wrap logs in cling wrap, and refrigerate until firm, 1 to 2 hours
  5. Preheat oven to 350°F. Line baking sheets with parchment paper, or silicone making mats
  6. Unwrap logs and cut into ¼-inch-thick rounds. Place rounds 1 inch apart on prepared pans
  7. Bake until just lightly browned around the edges, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks
  8. Place chocolate in a large heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium heat. Pour hot cream mixture over chocolate. Let stand for 1 minute; stir until a smooth, silky ganache forms. Let stand until thickened, 30 minutes to 1 hour
  9. Using a piping bag fitted with a small round piping tip, pipe a round of ganache onto flat side of half of cookies. Place remaining cookies, flat side down, on top of ganache. Let stand until ganache is set, 1 to 2 hours
  10. Unfilled cookies will keep for 2 to 3 days. Once they are filled with ganache, the cookies are best served within a day