Chocolate Sparkles
These cake-like cookies are always a favorite in my house. they are full of chocolate flavor and easy to make. The sparkle comes from the sugar they are roll in just before baking. So if you are looking for a chocolate cookie for your holiday cookie collection- you might want to try these.
Chocolate Sparkles
1 c. butter, softened
1 ¼ c. sugar
2 eggs
2 oz. unsweetened chocolate, melted
½ t. vanilla
2 2/3 c. flour
2 t. cream of tartar
1 t. baking soda
½ t. salt
¼ c. sugar
Cream together butter and sugar. Beat in eggs, chocolate and vanilla. Stir in next four ingredients. Chill dough. Shape dough into 1” balls and roll in ¼ cup sugar. Place about 2 inches apart on ungreased baking sheet. Bake in a preheated 400- degree oven for 8-10 minutes. Makes 5-6 dozen.
Old Fashioned Gingersnaps
Gingersnaps are one of those cookies- the people that love them – REALLY love them. I will admit to being one of those people. The mixture of spices and crunchy texture just work together so well.
I cannot remember where I first got this recipe. This richly spiced cookie is perfect with a cup of coffee or a cup of tea. They are not too sweet, which I also like.
You can use either dried or fresh grated ginger. I really prefer fresh. I keep a piece of ginger root in my freezer, 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. You can use shortening, if you prefer.
So here is the recipe. Enjoy!!
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.
Sugar Cookies with Non-Royal Icing
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.
These cookies are crisp and sturdy enough to stand up to frosting, without being too hard. They also hold their shape well when baking.
I normally 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.
I tried a different frosting this year. Several friends had said they didn’t have, or couldn’t find, powdered egg whites and wondered if there was an alternative. There is. This one has just a few easy to find ingredients, and hardens up as nicely as royal icing, with a bit of a shine. The recipes for both icings follow the recipe for the cookies.
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.
Non-Royal Icing
4 c. powdered sugar 3 T. corn syrup 2 t. vanilla extract 1/3 c. lemon juice- about
Combine the first three ingredients then add the lemon juice, a little at a time until the icing gets to the consistency you want. You might need a little more. Stir until smooth and add food colorings, if you like. Spread or pipe out, allowing to dry before adding new layers of icing.
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 one of my favorite cookie recipes with you. It takes the chocolate chip cookie to another level. Kind of dressed up for the holidays.
These little cookies are delicate and full of flavor. I will admit to being a big fan of shortbread cookies. I make a lot of different shortbread cookies for Christmas. This one is always on my list.
These are enhanced with mini chocolate chips and just melt in your mouth. I leave them as is, but you could add a drizzle of melted chocolate if you like. The cornstarch in the dough makes them extra tender.
Other options could include using mint chocolate chips or adding mint extract, almond extract, or even orange zest. These cookies are very versatile.
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 an 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.
Cookie Candies
There are so many cookies I bake this time of year, I could never pick a favorite. There are some cookies that are a MUST bake, however.
These cookie-candies are one of them. They get their name because, once decorated, they look like little pieces of candy.
Under the sprinkles are rich and tasty oatmeal shortbread cookies. Shortbread cookies are always a favorite of mine. I think I make half a dozen varieties of shortbread.
The dough is easy to handle. You just shape small amounts into shapes like circles, squares and ovals. They hold their shape. Like most shortbread, they bake at a lower temperature than other cookies. They also bake a bit longer. They should be a little golden on the bottom when done.
After they are baked and cooled, the cookies are dipped in melted chocolate and then in assorted toppings. You can dip them in sprinkles, finely chopped nuts and coconut. Pretty and tasty.
Cookie-Candies
1 c. butter
¾ c. powdered sugar
1 T. vanilla
2 c. flour
½ c. rolled oats
½ c. chocolate chips
¼ c. milk
finely chopped nuts
assorted sprinkles
shredded coconut
Cream together butter, sugar and vanilla. Stir in flour and oats. Shape teaspoonfuls of the dough into different shapes like rounds, ovals, cones cubes etc. Try to make them look like little candies. They will hold their shape very well while baking. Bake in a 325- degree oven for 20-25 minutes on an ungreased baking sheet. Cool. In microwave safe dish combine chocolate and milk and melt. Dip tops of cookies in chocolate mixture and then in one of the toppings you have. Chocolate topping will harden up after a while. Makes about 4 dozen.
Peanut Butter Thumbprint Cookies
The combination of peanut butter and chocolate is a classic. This cookie brings those two flavors together perfectly. The cookie itself has a wonderful outer crunch, but is also tender and melts in your mouth. The addition of a dollop of chocolate finishes the cookie just right.
While making cookies for this holiday season I came upon this recipe. I couldn’t remember the last time I had made them, so I decided to bake up a batch.
I forgot just how much I loved these cookies. I am definitely going to be making them more often.
Of course, you could also use a spoonful of jam or jelly to fill in the cookies. Peanut butter and jelly are also a classic combo. No matter what filling you use, these thumbprint cookies are going to be a big hit.
Peanut Butter Thumbprints
1 c. butter, softened
2 c. packed light brown sugar
1 1/2 c. peanut butter (smooth or crunchy)
2 eggs
1 t. vanilla
2 1/2 c. flour
1 t. baking powder
1/2 t. baking soda
1 3/4 c. finely chopped unsalted, dry roasted peanuts
Melted chocolate, about 2 cups
In mixing bowl, cream together butter, sugar and peanut butter. Beat in eggs and vanilla. Combine flour with dry ingredients and mix into butter mixture. Stir in peanuts. Shape dough into 1-inch balls and place on ungreased baking sheets. Bake in a 350-degree oven for 8-10 minutes or until cookies are just set. Press thumb gently into the middle of each cookie and cool on rack. Spoon about a teaspoon of melted chocolate into each cookie. Makes about 8 dozen.
Mom’s Kolachy
Since I posted Eva’s recipe for kolachy yesterday, I thought I would also share my mom’s recipe. This is the recipe for kolachy I grew up making. I have fond memories of making these delicate cookies with my Mother. I think of her every time I make them. We made them every year for Christmas.
We used all sorts of different fillings. I used fig jam this time. Pie fillings work great. Preserves work, too. Some other filling options are pineapple, cherry, apple, cheese, blueberry and nut fillings. Finish off the cookies with a light dusting of powdered sugar, if you like.
One problem people sometimes have, when making kolachy, is having them open when baking. When you fold the dough over the filling, give it a good pinch. Then fold it over and pinch it again. Also, don’t leave too much flour on the dough. It will prevent the dough from sticking to itself and will cause it to pop open. Some people like to moisten the dough a little, before sealing. That works, too. I just find the double pinch method works fine for me. Important to know- even the ones that pop open will taste amazing!!
Mom’s Kolachy
Dough
3 sticks butter
8 oz. cream cheese, softened
3 cups flour
Fig Jam– recipe follows
Powdered sugar, optional
Mix dough ingredients together and chill well before using.
Roll out chilled dough into squares or circles. Spoon a little blueberry filling into the center and pinch 2 ends or corners together. Bake in 350-degree oven for about 12 minutes, or until golden on edges. Cool and dust with powdered sugar. Makes 4-5 dozen.
Fig Jam
1 lb. dried figs
2 c. water
1-2 c. sugar- I used 1 cup, but use according to your taste
Zest of 2 lemons
2 t. cinnamon
Chop up figs and place in saucepan with the water and cook until tender, about 30 minutes. Add sugar, zest and cinnamon and cook until thickened, about 20 minutes. Stir often to prevent sticking. Puree mixture and set aside to cool.
Eva’s Kolachy
Over the years, I have shared many of my family recipes. This is another family recipe- but not my family. Tia Houpt found this recipe when going through her Grandmother’s recipe collection. She was kind enough to share the recipe- and gave me permission to share it with you. Her grandmother was Eva Skero- so I have named the kolachy in Eva’s honor.
There is something special in having old family recipes. We find so many recipes online these days, we sometimes forget there was a time when recipes were handwritten. Often, they were stored in a drawer or in a shoe box. There is usually a mix of handwritten recipes and recipes cut out of newspapers and magazines.
Sometimes you just find a list of ingredients. Measurements aren’t always precise. A handful of this a pinch of that. The phrase moderately hot oven doesn’t real help, does it? And what exactly is a number 2 can? Still, there are some real gems in those collections.
This is one of those recipes. A real gem.
I have made kolachy for years and have used the recipe for the crust that my mom used. I love my mom’s recipe. I love this recipe even more.
I was intrigued that the dough contains both baking powder and yeast. I had to make it, just to see what it was like.
The dough is tender and very easy to work with. It doesn’t get chilled. You just make the dough, then roll it out and make the cookies. I did let my butter soften a little before cutting it into the flour. I could see using cold butter instead.
The dough rolled out beautifully and baked up a perfect golden brown. I had to let them cool a bit before I could taste one. I am not kidding- they were heavenly. Tender and so flaky. Tia and I both see this as a very nice tart or pie dough, too.
So here is Eva’s recipe. I hope you will give it a try. Thanks, Tia, for sharing it.
Eva’s Kolachy
Dough:
3 c. flour
1 t. baking powder
½ t. salt
1 c. butter*
3 eggs
2 pkts. Yeast
½ c. warm milk
Filling:
Assorted pie fillings, jams, sweetened cream cheese or ricotta cheese. You will need about three cups of filling.
In mixing bowl, combine flour with baking powder and salt. Cut butter into flour until mixture looks like coarse crumbs. Set aside. Place eggs in a small bowl and beat until smooth. In small bowl, dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add egg mixture to flour mixture and stir until combined. If mixture is sticky add a small amount of flour. Roll dough out on floured board. Thinner the better, as this dough will puff some when baked. Cut into squares- or whatever shape you like. I did 2-inch squares. Place a spoonful of filling into center of each cookie. Fold up two of the corners and press firmly to seal. Fold over and press seam again. These like to pop open when baking, so the second fold over and pressing helps them to stay closed. Some people like to add a bit of egg wash or milk to the tops to help them seal better. I just squeeze together and fold twice. Place cookies on an ungreased baking sheet, about an inch apart. Bake in a preheated 350 degree oven for 20 minutes, or until golden brown. Cook on a rack. Dust cooled cookies with powdered sugar or with a powdered sugar glaze. Makes about 5-6 dozen.
*The original recipe called for shortening. Tia and I both decided butter was better!! That is the only change we made to Eva’s original recipe.
Cooled and dusted with powdered sugar
This post is dedicated to Eva Skero and all the home cooks out there who lovingly kept their recipes for us to find.
Cranberry Liqueur
You can do more with cranberries than make sauce. Not that I don’t like cranberry sauce, I do. I love cranberry season and find myself using them in all sorts of recipes.
In the next couple of weeks, I will be posting homemade gift ideas. This is one of my favorites!!
I got the recipe from my sister Cindy, many years ago. It is also called Cranberry Bounce. If you start a batch now, it will be ready to drink, and for gifting, in just a couple of weeks.
Cranberries, sugar and vodka. What a great combination. It’s simple to make and it makes a nice gift, too.
The color is absolutely beautiful. The sweet/tart finished product can be enjoyed by just sipping, on the rocks, or mixed with club soda. It can also be a nice addition to all sorts of cocktails.
Often after Thanksgiving, the price of cranberries goes down. I stock up on them, freeze some and make a batch, or two of cranberry liqueur. This year, even before Thanksgiving, prices have been good.
I hope you give it a try. I am sure you will be pleased with the results.
Cranberry Liqueur
1 lb. fresh cranberries (most bags are 12 oz.)
2 c. sugar
4 c. vodka- at least 80 proof
Grind berries fine in food mill or food processor. Place in large jar and combine with the sugar. Let stand, covered until sugar is dissolved completely, several hours or overnight. Add vodka and let steep 1-3 weeks, stirring occasionally. Strain and filter. Makes 5 cups.
Note: Drained cranberries can be saved in fridge and used, sparingly, in desserts, fruit salads and on cake or ice cream. They do pack a punch.
Homemade Hot Cocoa Mix
I am always looking for homemade gift ideas for the holidays. I really like gifts that both adults and kids can make. This one is just a simple way to package homemade hot cocoa mix to make it special.
You start with hot cocoa mix- recipe follows. Then you get these cone-shaped bags. I use a 12-inch size and a 17-inch size. I buy my online, but they are available in some craft and candy making stores. Put about 1 cup of the hot cocoa mix in the smaller cone-shaped bag. Fold the top down and tape it shut. Now place the smaller bag inside the larger bag. Top with about a cup of mini marshmallows mixed with some chocolate chips. The chips are optional. Tie shut with a ribbon. It ends up looking (sort of) like an ice cream cone. I add a label that says “Hot Cocoa for Two” with directions that say, “Divide hot cocoa mix between two large mugs. Fill with a cup of boiling water in each. Stir and top with the marshmallows”. You can make whatever label you like. A quick and simple gift. You could also include mugs with the gift. This is a great idea for kids to make for grandparents, teachers, etc.
Here is the recipe for the hot cocoa mix.
Hot Cocoa Mix
3 c. nonfat dry milk
1 c. cocoa
1 c. sugar
1/4 t. salt
1 c. mini marshmallows (optional)
In large bowl, mix all ingredients well. I like to sift the ingredients in because it powders the milk even finer than the way it comes. Store in an airtight jar and use within 6 months. To use add 5 tablespoonfuls to 8 ounces boiling water. Variation, flavor with cinnamon, instant coffee, cayenne pepper or even dried orange peel.
