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| Peppermint White Chocolate Chip Cookies Via Closet Cooking |
It's time for all you elves to get busy in the kitchen! Tis the season for cookie exchanges and Christmas parties at home, school and work. And don't forget the plate of cookies for Santa! We've found some great recipes for you to add to your Christmas cookie collection. Enjoy!
Peppermint White Chocolate Chip Cookies
Prep Time: 10 minutes
Chill Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 20 minutes Servings: 12
Ingredients:
1/2 cup butter (only real butter, not low fat), room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup all purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1/2 cup peppermint candy cane, crushed
Instructions:
Mix the butter and sugars in a bowl.
Beat in the egg and vanilla extract.
Mix the flour, baking soda and salt in another bowl.
Mix the dry ingredients into the wet until they are just incorporated.
Mix in the chocolate and the peppermint candy cane.
Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.
Bake in a 350F/180C preheated oven until just lightly golden brown around the edges, about 8-10 minutes.
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| Hot Cocoa Cookies Via Glorious Treats |
Hot Cocoa Cookies
Yield: Makes about 50 (small) cookies
Ingredients:
Cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
25 (approximately) large marshmallows
Icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Assorted sprinkles
Instructions:
Cookies-
In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined.
While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
Icing: Combine all ingredients in a medium bowl and mix together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
Allow icing to set up about 30 minutes before serving.
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| Melt-In-Your-Mouth Eggnog Cookies Via Cooking Classy |
Melt-In-Your-Mouth Eggnog Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Yield: About 32 cookies
Ingredients:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting:
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Instructions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.
Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
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