![]() These are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.Ĭhocolate Puddle Cookies - I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie. Limoncello Macaroons - A nice alternative to all of the peppermint and chocolate flavors this time of year. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. Sparkling Ginger Chip Cookies - I made these for Lottie & Doof's 12 DAYS OF COOKIES years ago. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate. Itsy Bitsy Chocolate Chip Cookies - The perfect bite-sized chocolate chip cookie. Cracked and sugar-crusted on the outside, dense and moist within. Triple Ginger Cookies - This ginger cookie recipe is made special with three kinds of ginger and a hint of lemon zest. Swedish Rye Cookies - Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie made from a Rye flour blend. A simple drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing. Sante's Hermits - My friend Sante shared his hermit recipe with me. So simple, and the best cookies on any cookie plate. Buttery, golden, classic shortbread cookies. Shortbread Cookies - My forever favorite. The dough is a dream to work with, and they love being decorated. Simple Whole Wheat Sugar Cookies - My go-to sugar cookie recipe. But, if those aren't your speed, there are a bunch of other options I've enjoyed in the past. There is a pretty wide range - from gingerbread to shortbread to chocolate.I think my favorite are the Swedish Rye Cookies pictured above - you can stamp them into any shape you like, and if you can't track down rye flour, go ahead and swap in whole wheat pastry flour. And it’ll make you smile.Hi friends - I suspect it is going to be a big baking weekend, so I thought it might be helpful to wrangle some of my favorite holiday-esque cookie recipes into one spot, in a single list. Each bite brings you soft, sweet sugar cookie, non-sweet egg yolk glaze, and sweet powdered sugar icing. Interestingly, the egg yolk glaze serves an added purpose: it provides a nice, mild contrast to an otherwise sweet cookie. Then, simple white icing is piped to fill in the blanks and to give the cookies a little extra flair. Instead of slathering them with frosting or sprinkles after baking, the cookies are painted with a colorful egg-yolk wash before baking, which gives the finished cookie a lovely glazed appearance. The dough is delicious, of course-what cookie dough isn’t?-but what really sets these cookies apart is the slightly unconventional method of decoration. Some of my greatest memories were celebrating Secretary’s Day with the family, munching on our favorite cookies cut into shapes of Rolodexes and staplers. They come from my mom, Gee, who used this simple but flavorful sugar cookie dough to make cookies for any occasion: Christmas, Valentines, Easter, and, my personal favorite as a child, Secretary’s Day. What I want to do now is share with you my all-time favorite, nostalgic, comfort-food, fun-to-make, low-fuss, low-brow, high calorie, non-snobby, yummy Christmas cookie of all time. These things just pour out of me sometimes. When making the white decorative icing, make sure that it's thick and somewhat retains its shape. Then, using a pastry bag or Ziploc bag, pipe with white icing to decorate. Remove cookies from oven to a wire rack to cool. Step 6 While cookies are baking, mix powdered sugar, milk and egg whites (which are optional) to make the decorative icing.Step 5 After brushing with egg yolk glaze, bake at 375 degrees for approximately 6 minutes.Transfer shapes to lightly greased cookie sheet and paint cookies (with a soft brush) with egg yolk glaze. Step 4 Roll out dough on lightly floured surface and cut into shapes with a cookie cutters.Step 3 While dough is chilling, combine egg yolk, water and food coloring to make the egg yolk glaze.Divide dough in half (thirds if you double your recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes). Step 2 Sift dry ingredients together, then blend into cream mixture.Add in egg and beat until light and fluffy. Step 1 Cream shortening, sugar, orange peel, and vanilla thoroughly. ![]()
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