Holiday Recipes Week 2: HOLIDAY COOKIES AND BAKERY TREATS

by MICHELE WEAVER

From Classic Sugar Cookies to Peppermint Fudge, these recipes are perfect for sharing with loved ones, gifting, or simply enjoying yourself with a hot cup of cocoa.

Amish Sugar Cookies

Ingredients

1 cup butter softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 large eggs
2 teaspoons vanilla extract
4½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Instructions

Preheat the oven to 375°F. Line two baking sheets with parchment paper and set them aside.
In the bowl of a standing mixer, beat together butter, vegetable oil, granulated sugar, and powdered sugar.
Add the eggs and vanilla and beat for 2 minutes longer, scraping down the sides of the bowl as needed.
Mix together flour, baking soda, and cream of tartar in a separate bowl.
With the mixer running on low speed, add the flour mixture a couple of spoonfuls at a time until the dough is evenly combined.
Use a cookie dough scoop to drop spoonfuls of the dough onto prepared baking sheets. Bake for 7 to 8 minutes until just lightly golden brown on the bottom edges.
Transfer baked cookies to cooling racks.

Notes

The parchment paper is optional. Some cookies will spread differently when cooked on parchment paper, but there is no difference with this recipe. Parchment paper makes cleanup a breeze, but you can also bake the cookies right on your ungreased cookie sheets.
The cookie dough does not need to be chilled. Chilling the dough does not make a difference in the spread or consistency of these cookies, but if you want to chill the dough, go ahead! You can also simply mix and scoop right onto the baking sheets.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

courtsey of: https://spaceshipsandlaserbeams.com/wprm_print/amish-sugar-cookies/

Chewy Chocolate Crinkle Cookies

Ingredients

1 cup unsweetened cocoa powder I recommend sifting it if it is very lumpy
2 cups all-purpose flour
1.5 teaspoons baking powder
¼ teaspoon salt
⅓ cup butter softened
1 ½ cups white sugar
2 teaspoons vanilla
4 large eggs
½ cup powdered sugar

Instructions

Combine dry ingredients: Combine cocoa powder, flour, baking powder and salt in a medium bowl. Set aside.
Cream wet ingredients: Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until combined. Add the eggs, one at a time, and mix on medium-low speed just until combined - about 10 seconds each.
Make cookie dough: Add the dry ingredients to the egg mixture and mix on low speed until incorporated.
Chill cookie dough: Cover the bowl and chill the dough for at least 1 hour or up to overnight (the longer you chill, the thicker the cookies will be).
Roll cookies: When ready to bake, preheat the oven to 350°F. Place the powdered sugar in a medium bowl. Roll the dough into tablespoon-sized balls and cover them well with the sugar.
Bake cookies: Place on a lined baking sheet with enough space between them (bake in batches) and bake for 10-15 minutes, or until spread and crackled. Cookies will still be soft, so let them cool on the baking sheet for 5 minutes before removing them to a cooling rack to cool completely.

Notes

Baking tips

Cookie size:

To make larger cookies, use 2 tablespoons of dough per cookie. They will bake in 12-15 minutes.

To make smaller cookies, use 1 generous tablespoon of dough per cookie. They will bake in around 10 minutes.

Baking Time:

The exact baking times will depend on your oven and how hot it runs, so remember to check on your cookies frequently. Do not overbake.

Dough:

do not overheat the eggs or the cookies may be tough
dough will be sticky, that's normal
it helps to slightly dampen hands OR cover them liberally with powdered sugar when rolling cookies

Powdered Sugar:

Coat cookies with thick, even layer of powdered sugar for the best look.

How to make taller/softer crinkles:

If you prefer your chocolate crinkles tall and soft, here are a few ways to achieve it:

chill the dough for a longer amount of time
place the cookie dough balls on a chilled baking sheet
bake the cookie dough balls straight after rolling them without letting them come to room temperature first
let the cookies cool on the baking sheet for 5 minutes without touching them before transferring them to a cooling rack

How to make your crinkle cookies more chewy:

If you want your chocolate crinkles to be a little denser and more fudgy (that’s how I love them!), here’s what to do:

chill the dough just as long as neededplace the cookie dough balls on a room temperature baking sheet
let the cookie dough balls stand at room temperature for 10-15 minutes before baking
if the cookies are still very tall when they come out of the oven, you can gently press them down with the bottom of a drinking glass – you just have to do it RIGHT as you take them out!

courtsey of: https://www.savorynothings.com/wprm_print/chewy-chocolate-crinkle-cookies-2-creation

Peppermint Bark Fudge

Ingredients

1 14 oz can (396 g) sweetened condensed milk
1 cup (175 g) dark chocolate chips
1 cup (175 g) premium white chocolate chips
½ teaspoon vanilla extract
¼ teaspoon peppermint extract optional
⅓ cup (75 g) crushed candy canes divided. About 5 regular-sized candy canes, crushed

Instructions

Line an 8x8 square pan with aluminum foil and lightly butter the sides and bottom of the foil. Set aside.
Divide condensed milk equally into two separate small/medium saucepans (just over ½ cup in each pan).

1 14 oz can (396 g) sweetened condensed milk
Add dark chocolate chips to one pan and white chocolate chips to the other.

1 cup (175 g) dark chocolate chips,1 cup (175 g) premium white chocolate chips
Melt chocolate chips over medium heat, stirring constantly until completely melted.
Once chocolate has melted, remove dark chocolate mixture from heat and stir in vanilla extract. Immediately spread evenly into prepared pan.

½ teaspoon vanilla extract
Once white chocolate has melted, remove from heat and stir in mint extract, if using. Stir in ¼ cup (50g) crushed peppermint pieces and immediately spread evenly over chocolate layer.

¼ teaspoon peppermint extract,⅓ cup (75 g) crushed candy canes
Immediately sprinkle with remaining crushed peppermint pieces.
Allow fudge to harden completely before slicing and serving (about 4-6 hours at room temperature, or about 1-2 hours in refrigerator).

courtsey of: https://sugarspunrun.com/peppermint-bark-fudge/#recipe

Glazed Cranberry Orange Scones

Ingredients

2 cups (250g) all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons orange zest (about 1 orange)
1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 heaping cup (125g) frozen cranberries
*optional: 1 Tablespoon (15ml) heavy cream and coarse sugar

Orange Glaze

1 cup (120g) confectioners’ sugar
2-3 Tablespoons (30-45ml) fresh orange juice*

Instructions

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C)
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and allow to cool for a few minutes as you make the glaze.

Make the glaze:

Whisk the confectioners’ sugar and orange juice together. Add a little more confectioners’ sugar to thicken or more juice to thin. Drizzle over scones. *Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

Notes

Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.

Find it online: https://sallysbakingaddiction.com/glazed-cranberry-orange-scones/

Thumbprint Cookies with Strawberry Jam

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
¾ cups butter softened
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla extract
1 egg
¼ cup strawberry jam
¼ cup powdered sugar

Instructions

In the bowl of your stand mixer cream together brown sugar, granulated sugar and butter over medium speed. Add the egg and vanilla extract.
Add the flour, salt, and baking soda and mix over medium speed until all ingredients are well incorporated.
Wrap your dough in plastic wrap and place in the fridge for 30-45 minutes to chill.
While your dough is chilling, place strawberry jam on the counter to get to room temperature and whisk to loosen up.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper and roll about 1.5 tbsps of dough into a ball and place on the sheet.
Using your thumb or index finger, gently press the center of each cookie dough ball. Be sure NOT to press all the way through to the bottom of the cookie.
Fill each thumbprint with about a ½ teaspoon of jam.
Bake cookies for 9-11 minutes until lightly golden on bottom and toothpick runs through the cookie clean.
Transfer cookies to cooling rack and let cool completely. Sprinkle with powdered sugar

courtsey of: https://amandacooksandstyles.com/wprm_print/thumbprint-cookies-with-strawberry-jam

How To Make Peanut Butter Blossoms

Ingredients

48 Hershey's Kisses
½ cup shortening
¾ cup Reese's Creamy Peanut Butter
⅓ cup Sugar
⅓ cup Brown Sugar lightly packed
1 Egg
2 tablespoons milk
1 teaspoon Vanilla Extract
1 ½ cups Flour, All Purpose
1 teaspoon baking soda
½ teaspoon salt
⅓ cup additional granulated sugar for rolling

Directions

Preheat oven to 375.
Cream the shortening and peanut butter until well blended.
Add granulated sugar and brown sugar; beat until light and fluffy.
Add egg, milk, and vanilla; beat well.
In a separate bowl, stir together flour, baking soda and salt; gradually add the dry ingredients into the peanut butter mixture.
Portion out the peanut butter dough and shape dough into 1-inch balls.
Place the cookie dough balls on an un-greased cookie sheet, a cookie sheet line with parchment paper OR a sil pat matt.
Bake at 375 until slightly brown.
Immediately press an unwrapped Hershey's chocolate kiss into the center of each cookie.

courtsey of: https://www.savoringthegood.com/peanut-butter-blossom-cookie/