Glazed Eggnog Spritz Cookies

I had been searching for a new cookie recipe for this year's cookie swap.  I finally settled on this recipe from the Betty Crocker website.  I did have to make two batches.  The first batch only made about 50 cookies.  Not sure if it was because of the disc I used.  Either way they came out really well and are soft and delicate.

Cookies
3/4 cup granulated sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 teaspoons rum extract
1 egg
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg

Rum Drizzle
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon water
1/2 teaspoon ground nutmeg, if desired

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.

Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies. (I skipped that last step.  I do not like using ground nutmeg and I think fresh would have been a bit to strong.)

Chocolate Peppermint Biscotti

I found this recipe originally on FoodBuzz, BUT...it was missing an ingredient and I needed to tweak it a bit.

1/2 cup unsalted butter, room temp
2 eggs, room temp
1 1/4 cups granulated sugar
1 1/2 tablespoons Kahlua
1 teaspoon pure peppermint extract
2 1/2 cups all purpose flour
1/3 cup good cocoa powder
1 1/2 teaspoons baking powder
1/4 tsp. salt
3/4 cup white chocolate chips

5 or 6 finely crushed candy canes
8 ounces of white chocolate chips or semi sweet chips

Preheat oven to 325.

In a mixer, cream butter and sugar until light and fluffy.

Add eggs and combine well.

Add Kahlua and pure peppermint extract.

In an another bowl sift the dry ingredients.

Gradually add to the butter and sugar mixture.

Gently stir in the white chips.

Spray a baking sheet with cooking spray or use parchment paper.

Split dough into two and form two logs about 8 X 2.

Bake for 25 minutes.

Remove from oven and cool the logs on a wire rack until cool.

Place logs one at a time on a cutting board and use a fine serrated knife and slice into 1/2 to 3/4 inch slices.

Arrange slices back on the sheet pan and bake for 10 minutes then flip each slice over and bake for another 5 or so minutes. 

Remove from sheet pan and cool on a wire rack.
When completely cooled, I like to put the white chocolate chips in a disposable piping bag and close it with a rubber band. Place in large glass measuring cup with hot water to melt the chips. You can squeeze the bag to help mix up the chips while they are melting.

Snip the end of the piping bag off and drizzle the white chocolate back and forth over the cooled biscotti and immediately sprinkle with the crushed candy canes.

Let the chocolate cool and set for about half an hour.

You can store them in a ziplock bag or in a large Gladware container.

I am making these for a cookie swap so I made the recipe twice so far.  I may make a third and fourth batch tomorrow.

Some I dipped and then sprinkled with the crushed candy canes and some I drizzled with the melted white chocolate then sprinkled.

The next day I made two more batches, but instead of of white chocolate chips and crushed candy canes, I bought some Candy Cane Colorburst Candy Melts at walmart.  Oh so much easier!!

Here is a quick picture of my very heavy tray that I brought to the cookie swap.

Mint Surprise Cookies

After a busy week I realized I didn't have enough time to make rolled cookies for my neighbor's cookie swap. While going through the Wilton Cookie Exchange Book, I found a recipe called Mint Surprise Cookies.

Ingredients:
2 1/4 cups all purpose four
1/2 tsp baking soda
1/2 tsp salt
3/4 cups unsalted butter, melted and cooled
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 tsp Wilton Pure Vanilla Extract
40 to 50 Wilton Dark Cocoa Mint Candy Melts
Additional Wilton Dark Cocoa Candy Melts, melted (optional)

Preheat oven to 375. Line cookie sheets with parchment paper.

In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add egg, yolk and vanilla; mix well. Add flour mixture; stir until just combined. Roll dough into 1 inch balls; press one candy melt into center of each ball, shaping dough around candy to cover completely. Place cookies 2 inches apart on cookie sheets.

Bake 9 to 11 minutes or until edges are golden brown. Remove cookies to a cooling grid; cool completely. If desired, place on parchment paper. Drizzle cookies with additional melted candy and chill until set.

Makes about 4 dozen cookies.

I am going to double the above recipe.

Wilton Cookie Exchange Book

Anyone that knows me, knows that I love baking especially cookies. I picked the Wilton Cookie Exchange Book a few weeks ago at Walmart. It has loads of recipes and loads of pictures of cookie decorating ideas. I am going to make some this week for Santa. You will have to check it out the book.

Orange Butter Cookies

I just realized that I didn't share the recipe I made last year for the cookie swap. It is an Orange Butter Cookie from Paula Deen's Holiday Baking magazine.

Makes about 7 dozen

1 cup butter, softened

1/4 cup vegetable oil

1 1/2 cups sugar

2 large eggs

1 tbs orange zest

4 cups all purpose flour

1 tbs baking powder

1 egg yolk

1 tbs water

Preheat oven to 375. Line baking sheets with parchment paper.

In a large bowl, beat butter and oil at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Beat in eggs and orange zest until combined.

In a medium bowl combine flour and baking powder. Gradually add to butter mixture, beating until combined.

Roll dough into 3x1/2 inch ropes. Fold dough in half and twist. Place cookies on prepared baking sheets.

In a small bowl, whisk together egg yolk and water. Brush egg mixture over cookies. Bake for 10 to 12 minutes, or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks.

These tasted great, but it was a warm and humid day here in Florida when I made them. They spread a lot. Next time I might chill the dough first.

Espresso Thumbprint Cookies

I don't know why but a few days ago, my brain kicked into "Christmas" mode. I am planning our neighborhood kids Christmas party this year. Anyway I also am looking forward to a cookie swap that one of my neighbors hosts. The first year I made Gingersnaps, and there was story about them. The second year I made Espresso Thumbprint cookies, whoa they were strong but good. Then I realized I never shared the recipe, it is from a Betty Crocker magazine.


Cookies
1 cup packed brown sugar
3/4 cup shortening
3/4 cup butter or margarine, softened
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 teaspoon vanilla
2 egg yolks
2 1/4 cups Gold Medal® all-purpose flour
1/2 teaspoon salt

Espresso Filling
1/2 cup whipping (heavy) cream
2 tablespoons instant espresso coffee (dry)
1 bag (11 1/2 oz) milk chocolate chips (2 cups)
1 tablespoon coffee-flavored liqueur, if desired

Heat oven to 350°F. In large bowl, beat brown sugar, shortening, butter, cocoa, 1 tablespoon dry espresso, the vanilla and egg yolks with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour and salt.

Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.

Bake 10 to 12 minutes or until edges are firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwwhile, in 1-quart saucepan, heat whipping cream and 2 tablespoons dry espresso over medium heat, stirring occasionally, until steaming and espresso is dissolved. Remove from heat; stir in chocolate chips until melted. Stir in liqueur. Cool until thickened, about 10 minutes.

Spoon rounded 1/2 teaspoon filling into indentation in each cookie.

Gingersnaps

Gingersnaps

1 cup brown sugar, packed
3/4 cup shortening
1/4 cup molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar


1. Mix brown sugar, shortening, molasses and egg in a large bowl. Stir in remaining ingredients except granulated sugar.

2. Cover and refigerate at least 1 hour.

3. Heat oven to 375

4. Line baking sheets with parchment paper

5. Shape dough by rounded teaspoonsfuls into balls. Dip tops into granulated sugar. Place balls sugared side up about 3 inches apart on baking sheet

6. Bake 10 to 12 minutes or until set. Remove from baking sheet and cool on wire racks