The Charmed Kitchen

Sugar Cookie Trees

These cut-out cookies are a classic, and always part of my holiday cookie baking. I will confess to having an enormous assortment of cookie cutters, so there is almost no end to the shapes I might use.  This time of year I am making trees, stars, snowmen and more. I use royal icing to frost them and an assortment of sprinkles and other candies. Royal icing is made with egg whites or  powdered egg whites. The advantage over a butter cream, is that royal icing hardens, making the cookies easy to pack and stack. You don’t need much- just a thin layer. Tinting the frosting different colors is a big part of the fun. Depending on how much time you have, you can get really creative with decorating.

Old-Fashioned Sugar Cookies

1 c. butter
1 c. sugar
1 egg
1 t. vanilla
3 c. flour
2 t. baking powder
3 T. milk
Extra sugar for sprinkling, if desired
Beat butter and sugar until fluffy. Beat in egg and vanilla. Combine dry ingredients and add to butter mixture. Beat in milk. Heat oven to 375-degrees. Roll dough on lightly floured surface to about 1/3- inch thickness. Cut out with lightly floured cutters and sprinkle with sugar or colored sugar if you like and if you are not going to frost them. Bake on an ungreased baking sheet for 10-12 minutes. Cool on baking sheet 3 minutes before placing on wire rack to cool completely. Frost when cooled. Makes about 4 dozen.
Decorating your cookies:
You can use a buttercream frosting, if you like,  however the topping I prefer is royal icing. Because royal icing contains egg whites it gets hard. Cookies have a smooth appearance and can be stacked. When making royal icing, use pasteurized egg whites or powdered egg whites. Raw egg whites pose a risk of salmonella.
You can also use colored sugar and sprinkles and mini chocolate chips for eyes.

Royal Icing
1 lb. powdered sugar
½ t. cream of tartar
5¼ t. egg white powder
6 T. water
½ t. vanilla, optional
Assorted food coloring
In large mixing bowl combine dry ingredients and mix well. Add water and vanilla and beat until light and fluffy, about 10 minutes. Divide into small bowls and tint each batch as needed. Keep bowl covered with a damp towel while waiting to use so frosting will not dry out.

Chocolate Chip Shortbread Cookies

It is the time of year when a lot of people are baking cookies. I thought I would share another favorite cookie recipe with you. These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. These are enhanced with mini chocolate chips and just melt in your mouth. I think the cornstarch in the dough makes the difference.  I’ll be posting cookie recipes for the next couple of weeks so keep looking for more.

Chocolate Chip Shortbread Cookies

1 c. butter (no substitutions), softened
½ c. brown sugar
1 t. vanilla extract
2 c. flour
¼ c. cornstarch
½ c. mini chocolate chips
2-3 T. granulated sugar
With electric mixer beat butter, brown sugar and vanilla until well mixed. Stir in flour and cornstarch and then stir in chips. Form into 1-inch balls and place on ungreased baking sheet. Pour granulated sugar on a small plate and dip bottom of drinking glass into the sugar and use this to gently flatten down the cookies. Press small indent in each cookie with a teaspoon. Bake in a preheated 300-degree oven for 15-20 minutes or until the cookies start to brown on the bottom. Cool on sheets 5 minutes before removing to a cooling rack. Makes about 3 ½ dozen.

Chocolate Cappuccino Cookies

Cookie baking season continues. These cookies are great for those who like a more adult cookie. Not too sweet, they are loaded with flavor. The combination of coffee and chocolate is one of my favorites. Simple to make, too. Just right for dipping in a cup of coffee.

Chocolate Cappuccino Cookies

1 T. instant coffee powder or espresso powder
1 T. hot water
1 egg
3/4 c. sugar plus extra for dipping
1/4 c. oil
2 T. corn syrup*
2 t. vanilla extract
1 1/2 c. flour
1/2 c. cocoa
2 t. cinnamon
1/4 t. salt

Dissolve coffee in hot water. In mixing bowl combine coffee mixture with egg, 3/4 cup sugar, oil, syrup and vanilla. Beat until well mixed. Combine dry ingredients and add to coffee mixture. Roll into 1-inch balls and place on ungreased baking sheets spaced about 2 inches apart. Flatten with the bottom of a glass dipped in the extra sugar, pressing to 1/4 -inch thickness. Bake in a preheated 350-degree oven for 5-7 minutes. Centers should be set. Cool on a rack. Makes about 3 1/2 dozen.

* If you don’t have corn syrup- or don’t want to use it, here is a sugar syrup you can make and use as a substitute.

Sugar Syrup- corn syrup substitute

3  cups granulated sugar

1 cup Water

1/2  tsp. Cream of Tartar

1/4 t. salt

Combine ingredients in a large saucepan. Bring to a boil and cover the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and cook to soft-ball stage. Stir frequently.

Soft ball stage occurs at 235-245 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water.

Remove from heat. Cool and store at room temperature. It will keep well for a month or two.

Gluten-Free Cinnamon Shortbread

If you, or someone you love, can’t have gluten, the options are getting better. Even a few years ago, it was hard to find decent gluten-free baked goods. I got a bag of gluten free flour a while ago and keep experimenting with it. Last night I made a shortbread-type cookie and was really pleased with the results. Not because these cookies are OK, but because these cookies are great. I would make them again in a minute. Super crisp and not too sweet they were also very easy to make. Gluten-free flour is getting easier to find. I got mine at Costco.

Cinnamon Shortbread Cookies- Gluten Free 

1/2 c. butter, softened

1/2 c. sugar

1 t. vanilla

pinch of salt

1 c. gluten-free flour

2 t. cinnamon

extra sugar for topping the cookies

Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.

Pecan Cinnamon Shortbread

I am a big fan of shortbread cookies. I have a classic recipe that I have made for years. But, I like to switch it up sometimes. At a time of year when I am doing a lot of cookie baking, I also appreciate a bar cookie. Very little effort, for a big reward. For these cookies,  I started with my regular shortbread cookie recipe, then added ground pecans and cinnamon. I also sprinkled them with cinnamon sugar.  They came out great. The flavor reminds me of Pecan Sandies, but so much better. Here is the recipe.

Pecan Cinnamon Shortbread

1 c. sugar
2 c. butter
4 c. flour
¾ c. finely ground pecans
2 t. cinnamon
½ c. cinnamon sugar
Cream together sugar and butter. Stir in flour, nuts and cinnamon and press into 9×13-inch baking dish. Sprinkle with cinnamon sugar and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.

Butter Cookies

With all the cookies I make, especially this time of year, there are a few classics. This cookie is one of them. They are crisp on the outside and tender inside, delicate and rich at the same time. A lovely addition to any holiday cookie assortment. I like to roll them, and then dip in tinted sugars or sprinkles before baking. Simple and pretty, too. They can also be baked, cooled and then dipped in melted chocolate and nuts, if you prefer.

Classic Butter Cookies

1 c. butter
1 c. sugar
1 egg
1 t. vanilla
2 ¼ c. flour
1 t. baking powder
¼ t. salt

Beat sugar and butter together until fluffy and then beat in egg and vanilla. Combine dry ingredients and stir into butter mixture. Chill dough at least a couple of hours. Roll dough into ¾-1 inch balls and roll in sugar, sprinkles or nuts. Place 2 inches apart on ungreased baking sheet and bake in a preheated 375 –degree oven for 8-10 minutes. Cookies will flatten somewhat. Makes about 6 dozen cookies.
Variations: You can bake plain cookies and then dip cooled cookies in melted chocolate and then in chopped nuts or sprinkles.
Form into balls and place on baking sheet then press a nutmeat into the center of each. When cool you can drizzle with a small amount of melted chocolate or glaze.

Old-fashioned Gingersnaps

I cannot remember where I first got this recipe. It is a great cookie for the holidays. This richly spiced cookie is perfect with a cup of coffee after dinner. While you can use either dried or fresh grated ginger, I really prefer fresh. I keep a piece of ginger root in my freezer and then just grate what I want whenever needed. The ginger lasts nearly forever that way. The original recipe called for shortening. I use butter, but chill the dough at least an hour before baking.

Gingersnap Cookies

2 c. flour
2 t. baking soda
1 t. cinnamon
¾ t. ginger (fresh grated preferred)
½ t. cloves
¼ t. salt
1 c. sugar, plus extra for rolling
¾ c. butter
¼ c. molasses
1 egg

Mix together dry ingredients and set aside. Beat together sugar with butter, molasses and egg until light.  Stir in dry ingredients and chill dough at least an hour. When ready to bake, roll dough into 1-inch balls. Roll balls in additional sugar. Place 2 inches apart on ungreased baking sheet. Bake in a preheated 350-degree oven for 10-12 minutes. Edges should look dry. Cool on sheet for a few minutes and then move to rack. Makes about 36.

Homemade Bath Salts

Another easy homemade gift is bath salts. The ingredients are fairly easy to find. Epsom salts can be found at any drug store.  Essential oils can be found at most craft stores. Food coloring- grocery stores. Try to find pretty jars to put them and finish with a pretty label. This is a fun craft for kids to make for Mom, teachers etc. I like using essential oils, but you can use perfume, too. Sometimes I add small amount of dried flower petals. If you do that- just small amounts and crumbled pretty fine, so there won’t be issues with clogging drains. Here are the directions.

Bath Salts

Epsom Salts

Fragrant oils

Food coloring- optional

Flower petals

Place 2 cups Epsom salts in a non-reactive bowl and add a few drops of scented oils and a few drops of food coloring, if desired. Toss to distribute, or place in a jar with a tight fitting lid or even in a plastic bag and shake mixture well. Take a whiff. If you can’t smell them, add more. You can add more coloring, too if needed. Add a few petals, broken up, for additional fragrance and for color. Place salts in a glass jar with a lid or in a plastic bag and let stand 1 week. Smell again and adjust fragrance as needed. Fragrances mature and you may find them too weak or strong. Add more oil or cologne to heighten aroma or add more salts to cut down on intensity. Keep in mind that the bath salts will be diluted a lot in a bath, so a little strong is good.

The oils are available at many craft stores and by mail. See the section on mail order in the back of the book. Choosing the fragrance you want to use can be a little trickier. Most of the florals are a safe bet, but you may want to get more creative. Citrus, herb, spice and woody fragrant oils can add a dimension to your bath salts that make them really outstanding.

To present them as a gift salts can be put in a wide-mouth jar, with a lid. Decorate with ribbon and attach a small scoop, if you like. Discount and dollar stores are a good place to find attractive jars at a reasonable price as well as garage sales and resale shops. You can also package them for individual use in lollipop bags with a card board header, like the herb packets. I like to make different fragrances and label them  (relaxing bath, earthly delights, sweet dreams, etc. I then package them in the bags and add a few to a gift basket.

Peppermint Candy Bowl

A friend saw these bowls and trays, made from candy, and wanted to know if we could make them. I said sure, and we rounded  up a bunch of peppermint candies. The trays are just peppermint candies that are melted in the oven and cooled. We also made a bowl. The process is pretty simple. Preheat your oven to 350-degrees. Line a baking sheet with parchment paper or a silicone baking sheet. Unwrap the candies and place them about 1/4 -1/2 – inch apart on the baking sheet. We set the timer for 5 minutes- but they actually took about 10 minutes to melt and come together in a flat “tray.” Remove from the oven and cool a few minutes- you can trim the edges once they have cooled a little- but before they are completely cool- or they will have gotten hard and will shatter.  The first attempt was super easy. The second time we arranged them in a circle, instead of a rectangle. Took it out of the oven and placed it on top of a metal bowl to cool. The result is a bowl made from candy. Fun project to do with kids, with supervision. Let them unwrap and arrange- adults should handle the candy when it comes out of the oven. You can also make small bowls. Other hard candies also work. Solid color hard candy will give you a stained glass effect.

Arrange unwrapped candies on a tray

Bake until melted

While warm, place over a metal bowl to shape

Making a tray

Trim edges while warm

Finished tray

Curry Coconut Shrimp

Eating shrimp always feels like a splurge or a special occasion. I think that started in my childhood. We didn’t eat shrimp often when I was a kid. Only a few times a year, always a special occasion. New Year’s Eve, for sure. My mom would make the classic shrimp cocktail, cold shrimp, served with cocktail sauce, served in pretty stemmed glasses. As an adult I have learned to enjoy shrimp a lot of different ways. I eat it more often now, but it still feels special.

Curry coconut shrimp is a favorite of mine, and pretty easy to make.  Cleaned, raw shrimp are dredged in flour, egg wash and a Panko bread crumb-coconut mix and then fried.  I add some homemade curry powder to the eggs for a little extra flavor. Here is how I make mine. You don’t need a special occasion to make it.

Curry Coconut Shrimp

2 cups oil – I like peanut oil
1 cup Panko bread crumbs
1 cup unsweetened shredded coconut
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1-2 t. curry powder, or to taste
Heat oil in a large skillet or Dutch oven over medium high heat. In a large bowl, combine Panko bread crumbs and shredded coconut; set aside. Combine eggs with curry powder, set aside. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the egg mixture, then dredge in the coconut mixture, pressing to coat. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately with sweet chili sauce, if desired. Serves 4.