Christmas Cookies!
Easy peasy is all I can say say about these delicious cookie recipes because that is what the Foodie Fran Blog is all about!
Butter and Jam Thumbprints - makes 48
Ingredients
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter, (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry, or strawberry jam
Directions
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients, in 2 additions, mixing just until incorporated.
Scoop the dough into *1 inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2 inches apart on the prepared baking sheets. Press a thumbprint into each centre of the ball, about 1/2 inch deep. Fill each print with about 3/4 teaspoon of jam.
Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets.
Store cookies in a tightly sealed container for up to 5 days.
*Note
I found it easier to roll all the dough first then roll in sugar and I've also see a thimble or the back of a cone shaped coffee scoop to for thumbprints for consistency.
#christmascookies #thumbprints
Mexican Wedding Cookies (probably my favourite)
Ingredients
1cup unsalted butter, at room temperature
1/2 cup confectioners's sugar, plus more for coating cookies
1 teaspoon vanilla extract
1 3/4 cups all purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces
Directions
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
In a mixer, cream the butter and sugar at low speed until it is smooth. Beat n the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With flours hands, take out about 1 teaspoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 4 minutes. When cool enough to handle but still warm, roll in additional confectioner's sugar. Cool on wire racks.
Notes and Tips: These cookies are very delicate while still warm. The can break very easy. I found it quicker to roll the dough into a long log and then cut the dough into size all at once first then shape.
##christmascookies #mexicanweddingcookies
Candy Cane Cookies
This takes a little longer but a lovely addition to the variety in a tray.
Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 teaspoons almond extract
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all purpose flour
1/2 teaspoon red food colouring
24 pieces round peppermint candy
1/4 cup sugar
Melted chocolate for drizzling, optional
Directions
Preheat oven to 375 degrees F.
In a mixer or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes.
Beat in egg, almond extract, vanilla and salt. Blend flour into mixture in several additions, beat until just combined.
Remove half the dough from the bowl. Blend red food colouring into half remaining in the bowl until the colour is even. Cover dough with a kitchen towel to keep from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4 inch ropes on a lightly floured surface. Place a Rd and white rope side by side, press together lightly and twist to form a spiral. Place onto ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan.
Immediately remove cookies from cookie sheet and gently place on cooling rack. Sprinkle with candy/sugar mixture.
Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
#christmascookies #candycanecookies
Almond Biscotti - Makes 54 Biscotti
Ingredients
1 1/3 cups whole toast almonds 325ml
3 cups all purpose flour 750ml
1 2/3 cups sugar 400ml
1/2 tsp salt 2ml
1 tsp baking powder 5ml
2 lemons - grated rind only 2
1 orange - grated rind only 1
3 large eggs 3
1 tsp vanilla extract 5ml
1/3 cup canola oil 75ml
1 milk chocolate bar 85g
2 tbsp butter 25ml
Directions
Grease and lightly flour two baking sheets.
In a bowl, mix together all purpose flour, sugar salt and baking powder.
In a large bowl whisk rind, eggs, vanilla and oil.
Add dry ingredients to egg mixture combining to form a soft dough.
*Stir in whole almonds.
With well floured hands, gather dough into a ball. Divide dough in three equal parts.
On a well floured surface, roll each piece of dough into a 12"x2" log.
Bake at 350*F (180*C) for 25 to 30 minutes. Let cool 10 minutes,
Slice logs at a slight diagonal into 5/8" wide pieces. Turn biscotti onto cut side.
Bake at 300*F (350*) for 10 to15 minutes on each side.
Let cool.
Chocolate Drizzle: In a double boiler, melt milk chocolate and butter together, stirring constantly until melted. Using fork, drizzle chocolate on top of each biscotti.
*Note: Sliced almonds works just as well.
#almondbiscotti #italiancookies
