The last of my Christmas baking, the all important cookies, are done. Trying to watch my waistline a tad, I really tried to stick with just the cookies I needed for giving away. That said, I did squirrel away a small tray for our Christmas Eve snacking.
Linking today to Tasty Tuesday, Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.
Hazelnut Rounds
(Printable Version)
1 c butter, softened
1 c sugar
1 egg
1 tsp vanilla
2 c flour
½ tsp baking soda
¼ tsp salt
½ c finely chopped hazelnuts
½ c semi-sweet chocolate chips
Heat oven to 350°F. Combine butter and sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla. Continue beating until well mixed. Add flour, baking soda and salt. Reduce speed to low; continue beating, scraping bowl often, until well mixed. Cover; refrigerate until firm (at least 1 hour). Shape dough into 1-inch balls; roll in hazelnuts. Place 2 inches apart onto ungreased cookie sheets. Bake for 13 to 16 minutes or until edges are lightly browned. Melt 1/2 cup semi-sweet real chocolate chips 1 teaspoon shortening over low heat. Drizzle over top of cookies.
Snickerdoodle Pinwheels
(Printable Version)
1 c pecan pieces
1 c granulated sugar, divided
1 tbsp ground cinnamon
1/2 c unsalted butter, softened
3 ounces cream cheese, softened
1/2 tsp baking powder
1 large egg
1 tsp vanilla
2 3/4 c. all-purpose flour
2 tbsp butter, melted, divided
Combine pecans, 1/3 cup sugar and cinnamon in a food processor. Cover and process until nuts are finely chopped. Set aside. In mixing bowl, cream 1/2 cup softened butter and cream cheese. Beat in remaining 1 cup granulated sugar and baking powder, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Divide dough in half. Cover and chill for at least 1 hour. Preheat oven to 375°F. Roll half of dough between two sheets of parchment or wax paper into an 8-by-12-inch rectangle. Brush dough with 1 tablespoon melted butter. Spread half of pecan filling over dough to within 1/2-inch of edges. Starting from one of the short sides, roll up jellyroll style, removing paper as you work. Moisten edges; pinch to seal. Repeat with remaining dough and filling. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake for 12 to 14 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to rack to cool.
Russian Tea Cakes
(Printable Version)
1 c butter, at room temperature
2 tsps vanilla extract
1/2 c sifted confectioners’ sugar, plus more for rolling cookies
2 c flour
1/4 tsp salt
1 c finely chopped walnuts
Preheat the oven to 325°F. Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners’ sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well. Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot. Cool on wire racks and roll cookies again in powdered sugar before serving. Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.
Jammies
(Printable Version)
1 c butter, softened
2/3 c sugar
½ tsp almond extract
2 c all-purpose flour
½ c raspberry jam
Glaze:
1 c powdered sugar
2-3 tsp water
1-1/2 tsp almond extract
Combine butter, sugar and 1/2 teaspoon almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until well mixed. Cover; refrigerate at least 1 hour. Heat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely. Combine all glaze ingredients in small bowl with wire whisk until smooth. Drizzle over cookies.
Shortbread Logs
(Printable Version)
1-3/4 c all-purpose flour
1 c butter, softened
½ c powdered sugar
1 tsp vanilla
Glaze/Nuts:
1 c powdered sugar
1 Tbsp butter, softened
¼ tsp brandy flavoring
1-2 tsp hot water
Heat oven to 350°F. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed. Form dough into 1/2-inch balls; shape balls into 2-inch logs. Place 1/2 inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Meanwhile, combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in medium bowl. Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency. Place wire cooling rack over waxed paper. Dip both ends of cookie into frosting, then into chopped pecans. Place cookies on rack to set.
Linzer Sandwich Cookies
(Printable Version)
1 c butter, softened
½ c powdered sugar
1 tsp rum extract
¼ tsp salt
2 c all-purpose flour
Powdered Sugar
Seedless raspberry or apricot jam
Combine butter, 1/2 cup powdered sugar, almond extract and salt in large bowl; beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 1 hour). Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2-inch cookie cutters. Cut out center from half of cookies using smaller decorative cookie cutter. Place cookies, 1 inch apart, onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely. Place cooled cookies with center cut-out onto waxed paper; sprinkle with powdered sugar. Decorate with small candies attached with decorator gel, if desired. Spread bottom-side of cookies without cut-out with 1/4 teaspoon jam. Top with center cut-out cookie, powdered sugar-side up.
