Today is dedicated to Cookies! I love cookies… and cookie dough (even though you’re not supposed to eat it!). So today I’m bringing you some yummy cookie recipes for christmas… maybe even for santa!
- Pecan Pie Thumbprint Cookies
10 minPrep Time 35 minCook Time 45 minTotal Time
IngredientsFilling1/4 cup packed light brown sugar3 tbs butter3 tbs honey1/2 cup pecans, finely choppedFilling DirectionsCookies1/2 cup sugar + sugar for rolling the dough in10 tbs (1 stick + 2tbs) butter, softened to room temp1 and 1/3 cup flour
- Combine butter, brown sugar and honey in a sauce pan over medium heat, stirring occasionally until you’ve just reach a boil.
- Remove the pan from the heat, stir in the pecans and set aside to cool while you prepare your cookies.
- Preheat oven to 350 degrees; prepare baking sheet
- In a bowl, beat sugar and butter until well incorporated
- Add flour and continue beating until well mixed
- Knead dough with your fingers into 1 inch balls, roll them in sugar, then shape them into disks. Press your finger into the middle of the dough to make a well, almost to the bottom of the cookie
- Place cookies on prepared baking sheet , about 1 to 2 inches apart
- Bake for 8 minutes, remove from oven
- Re-press wells if needed; drop 1/4 tsp of pecan pie filling in each cookie, do not overfill
- Return to oven and bake for an additional 4 to 6 minutes; total bake time 12-14 minutes
- Cookies are done when they have a dry appearance, cookies do not brown
- Cool cookies for 5 minutes on baking sheet, move to cookie rack; serve
Notes: Get butter to room temperature. Make the filling first. While it cools, prepare your cookies. Dough is very crumbly. Knead dough in your palm and fingers; do not roll the dough.
- HOT CHOCOLATE COOKIES
Is there anything like hot cocoa in the winter time (even if it is like almost 80 degrees most days). I loved the idea of this cookie… even if mine didn’t turn out like the pictures they were still supper yummy! (which is why I used the photo from the pintrest link that I used.) These chocolate cookies taste just like hot cocoa complete with marshmallow and melty chocolate goodness. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot cocoa. The dough is very soft and should definatly be chilled for two hours before being formed into cookie shapes and baked.
YIELD: about 24 medium/large cookies PREP TIME: 10 minutes
COOK TIME: about 15 minutes, divided TOTAL TIME: 3 hours, for dough chilling
- 1/2 cup unsalted butter
- one 12-ounce bag semi-sweet chocolate chips
- 1 1/4 cups light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup unsweetened natural cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
- about 12 large marshmallows, cut in half
- To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
- To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
- Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
- Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
- Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
- Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
- Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
- Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a raCookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Snickerdoodles Recipe
Serves: 2.5 – 3 dozenIngredients
- 1½ cup sugar
- ½ cup butter flavored shortening
- ½ cup butter
- 2 eggs room temperature
- 1 TB vanilla
- 1½ tsp. cream of tartar
- 2¾ cup flour
- 1 tsp. baking soda
- ⅛ tsp. baking powder
- ½ tsp. salt
- 3 tsp. cinnamon
- 4 TB sugar
- Cream butter, shortening and sugar by hand in a mixing bowl.
- Add eggs and vanilla and cream together.
- In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, and salt. Gradually add this mixture to the creamed mixture and stir until well combined.
- Refrigerate for 30 – 45 minutes.
- Combine sugar and cinnamon in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
- Bake at 375 for 8 minutes.
And as a bonus I found a Christmas Dog Treat recipe!
Calvin’s Christmas Cookies (Dog Treats)Author: The Scrumptious PumpkinRecipe type: Healthy, clean, whole dog treat recipeTotal Time: 55 minutes
Hands-On Time: 20 minutes
Inactive Time: 20 minutes
Cook Time: 12-15 minutesYield: 18 small treats
- 1 cup rye flour (or substitute rice flour or all-purpose flour)
- ¾ teaspoon baking powder
- ¼ cup unsweetened applesauce
- 2 tablespoons organic honey
- 3½ tablespoons olive oil (or substitute organic canola oil)
- 2 tablespoons organic dried cranberries, finely chopped
- 2 tablespoons pumpkin seeds
- Add the flour, baking powder, applesauce, honey, and olive oil to a mixing bowl. Stir until well combined.
- Preheat oven to 350 degrees F.
- Knead dough on a lightly floured surface and roll out to about half an inch thick. Cut treats with a cookie cutter and place on a parchment-lined baking sheet.
- Firmly press a few pieces of chopped cranberries and pumpkin seeds into the top of each cookie.
- Bake for about 12-15 minutes, or until treats are firm to the touch.
- Turn off oven and open oven door. Allow cookies to cool in oven, about 20-30 minutes.
- Storage: cookies will keep for several days when stored in a covered airtight container in a cool, dry, shaded location. Cookies may also be frozen: separate treats with parchment paper and store in an airtight covered container.
Until Next Time! Tabby