TheCompanySheKeeps

And last, but certainly not least, to complete the Christmas goodies bake-off are cut-out cookies. These are Chris’s cookies. The first year I discovered this recipe, I made a batch and he texted me saying someone broke into the house and ate all the cookies so I’d need to make some more.  Thicker, softer cut-out cookies remind me of my grandma’s so, in turn, that’s how I make them, too. I usually make two batches of the dough, roll out the cookies, bake them and then freeze them to frost at a later date. Leah was my helper last night. We had an assembly line of sorts going on. I’d frost and she’d apply the sprinkles. I left them out overnight to allow the frosting to dry thoroughly and then store them in an air-tight container or gift out.

Ingredients:

For the cookies:

• 3 cups unbleached all-purpose flour
• 2 tsp. baking powder
• 1 cup sugar
• 2 sticks butter, room temperature
• 3 eggs
• 3/4 tsp. vanilla extract
• 1/2 tsp. almond extract

For the icing:

• 2 tbsp. meringue powder
• 1/4 cup water, more to thin out as needed
• 2 cups confectioners’ sugar, sifted
• 1/2 tsp. light corn syrup

Preparation:

Combine the flour and baking powder, set aside. Cream the butter and sugar. Add the eggs and extracts; mix together. Gradually add the flour mixture and beat just until well combined, scraping down the sides and the bottom. Divide dough into thirds, cover, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Using a 1/3 of the dough at a time, roll onto a lightly floured surface and cut into desired shapes. Place on prepped baking sheet and bake for 10 minutes. Let sit a few minutes on baking sheet before transferring to wire rack to cool completely.

To make the icing, combine the meringue powder and water. In a large bowl, beat until combined and foamy.

Sift in the confectioners’ sugar and beat on low to combine. Add in the corn syrup. Increase speed to high and beat for 5 minutes, just until the icing gets glossy and stiff peaks form. Do not overbeat.

Divide icing into different cups and add desired food coloring. If it’s too thick, add additional water to thin out. Frost cookies.

Recipes adapted from: http://www.universityofcookie.com/

These cookies are my absolute favorite. Without fail, I make them every year and only at Christmas so you could say, I look forward to these cookies all year long. In my opinion, the flavors are perfect and classic. It’s really something to savor and enjoy with a cup of hot tea. They make a great gift because they are so pretty. Bonus: they freeze really well with a layer of wax/ parchment paper separating the layers. Also, I typically will bake the cookie before hand, freeze and then when I have more time, I’ll complete the process.

Ingredients:

For the cookies:

• 1 cup Crisco
• 1/2 cup brown sugar
• 1 1/2 cups sugar
• 3 eggs
• 2 tbsps. milk
• 1 tsp. vanilla extract
• 4 – 5 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. cream of tartar
• 1 tsp. salt

For the caramel and chocolate topping:

• 1 bag of caramels
• 2 tbsp. milk
• 3 cups pecan halves
• 1 60z bag semi-sweet chocolate chips

Preparation:

Cream together Crisco and sugar; add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar, and salt. Mix into creamed mixture. Chill one hour.

Heat oven to 350 degrees. Roll out 1/3 of the dough at a time to a 1/4 inch thickness on a lightly floured surface, cut out with 2 1/4 cookie cutter (I’ve always used the top part of a drinking glass). Place 2 inches apart on an ungreased cookie sheet. Bake 5-6 minutes until edges are slightly golden. Remove to cooling rack.

For the topping, combine caramels and milk in a microwave safe bowl and heat for 1 minute. Stir, and repeat, until smooth. Drop by rounded teaspoonfuls on top of each cookie. Place 3 or 4 pecan halves around the edge of the caramel. Place chocolate chips in a microwave safe cup. Microwave for 1 minute, stir, and repeat at 30 second intervals, until smooth. Spread teaspoonfuls over the top of the caramel, without covering the pecans. Cool completely. Store in an airtight container.

When I first came across this recipe, I immediately texted my friend Chris who informed me I needed to make these cookies STAT. My friends, when you share these cookies, people take one bite, close their eyes and then get that “OMG” look and as soon as they can open their mouth to speak, they will declare: these are the best cookies, ever. And, you will smile and nod because you know exactly what they’re talking about. These have been added to the annual Christmas cookie list and are certainly a new family favorite.

Ingredients:

For the cookies:

• 2 3/4 cups all-purpose flour
• 2 tsps. baking powder
• 1/2 tsp. salt
• 1 1/2 cups sugar
• 1 cup butter, at room temperature
• 2 eggs
• 4 tbsps. sugar
• 2 tsps. cinnamon

For the filling:

• 3 tbsps. butter, room temperature
• 1/2 cup Biscoff spread (found in the PB aisle of the grocery store)
• 1 cup confectioners’ sugar, sifted
• 1/2 tsp. cinnamon
• 3 tbsp. milk

Preparation:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Sift together the flour, baking powder and salt; set aside. Cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in eggs, one at a time. Reduce speed to low, and gradually add in flour mixture.

Stir together the 4 tbsps. and 2 tsps. of cinnamon in a small bowl. Using a small cookie scoop, roll into balls and then roll in sugar/ cinnamon mixture. Place on prepped baking sheet and bake for 8-10 minutes, or until edges are golden. Remove from oven and while still warm on the baking sheet, use the bottom of a measuring cup and lightly tap each cookie so it’s not as puffed up. This will make for an easier, even cookie sandwich. Allow cookies to remain on the cookie sheet for 3 minutes before transferring to wire rack to cool completely.

To make the filling:

Combine the butter, Biscoff spread, confectioners’ sugar, and cinnamon in a bowl and beat on medium speed until smooth. Add the milk and beat until fluffy.

To assemble the cookies, find two cookies that are similar in size. Using a knife, spread a tbsp. of filling on side of the cookie and sandwich together. Store in an air-tight container.

Adapted from: http://www.twopeasandtheirpod.com/snickerdoodle-biscoff-sandwich-cookies/

This has got to be one of the easiest cookie recipes out there and one that I had not previously tried. Once they cooled completely and the powdered sugar was added to the tops, I transferred them to a Ziploc bag and let them hang out on the counter. I actually liked them best about two days after.

Ingredients:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg, slightly beaten
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp. vanilla extract
• 1 1/2 cups pecans, chopped
• powdered sugar for dusting

Preparation:

Preheat oven to 375 degrees.

Microwave butter on high for 40 -45 seconds or until butter is melted. Add sugars, egg, flour and vanilla. Mix well. Add pecans; mix well. Using a small scoop, drop dough 2 inches apart on a baking sheet. Bake 8-10 minutes or until edges are slightly brown. Cool 2 minutes on baking sheet and then transfer to a cooling rack. Sprinkle with powdered sugar.

Source:

http://www.plainchicken.com/2008/12/praline-cookies.html

This was another new one I tried out this year. We all decided after taking a bite, Grandpa would like these! My dad really likes an intense lemon so these cookies are right up his alley.

Ingredients:

For the cookies:

• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 tsp. salt
• 2 sticks unsalted butter, softened and cut into 16 pieces
• 2 tbsp. cream cheese, room temperature
• 1 tsp. vanilla extract
• 1 tsp. lemon extract

For the glaze:

• 1 cup powdered sugar
• 5-6 tsp. fresh lemon juice
• small pinch of salt
• bright yellow colored sugar for sprinkling

Preparation:

Place flour, sugar, and salt in a large bowl and mix on low until just combined, approximately 10 seconds. With the mixer running on low, add 1 piece of butter at a time dropping them in about 3 seconds apart. After all butter is added, continue to mix for 1-2 minutes until mixture resembles moist crumbs. Beat in cream cheese, vanilla and lemon extracts, and beat for 30 seconds until it forms a large clump.

Using your hands, knead together 3-4 times to form a large ball. Divide into two equal pieces, pressing into a slightly flattened disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Using one section of dough at a time, roll out to 1/4 inch thickness on a lightly floured surface and cut cookies using desired shape. Place on a baking sheet and bake for 8-10 minutes. Allow to cool 2-3 minutes on baking sheet and then transfer to wire rack to cool completely.

Whisk together the powdered sugar, 5 tsps. of lemon juice, and salt. If consistency needs more lemon juice, add additional tsp. for easier spreadability. Spread on cooled cookies and sprinkle with yellow colored sugar. Let glaze set for 30 minutes prior to serving.

Adapted from:

http://www.thekitchenismyplayground.com/2014/12/lemon-glazed-butter-cookies.html

Every year for Christmas I make so many cookies to give away that by the end of it all, I am cookie’d OUT! I have my standard cookies that I make every year and then each year I always like to try out some new ones so when I came across this recipe I thought, I’m on it! I dipped these and sprinkled the crushed candy canes on them when Brianna had friends over. They liked them. Me? I thought they were all right. I’m a sucker for Girl Scout Thin Mints so these fell way short of my expectations and I decided that I clearly didn’t have the secret ingredient: crack!

Ingredients:

For the cookies:

• 2 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 6 tbsps. unsweetened cocoa powder
• 1/2 tsp. salt
• 1 cup sugar
• 1/2 cup butter, at room temperature
• 1/3 cup milk
• 1/2 tsp. vanilla extract
• 1 tsp. peppermint extract

For the chocolate coating:

• 10 oz. dark or semi-sweet chocolate
• 1/2 cup butter, room temperature
• 1 tsp. peppermint extract
• Optional: crushed peppermints

Directions:

In a small bowl, whisk together the flour, cornstarch, salt, and cocoa powder. In a large bowl, cream together the butter and sugar. With the mixer on low, add in the milk and extracts. Gradually add in the flour mixture until thoroughly incorporated.

Shape dough into two logs, each about 1 1/2 inch diameter thick. Wrap in plastic wrap and freeze for at least 2 hours. (I left it in the freezer for a few days before I got around to finishing it up.)

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Slice the rounds into 1/4 thickness, anything more than that and they will not be crisp. Add to prepped baking sheet. It’s okay to place these close together as they will not spread much.

Bake for 13-15 minutes, until the edges of the cookies are firm. Transfer cookies to wire rack to cool completely before dipping in chocolate.

Melt the chocolate and butter together in a microwave safe bowl for 1 minute and then 30 second intervals until smooth. Once smooth, stir in the peppermint extract. Dip each cookie into the chocolate mixture, turning with a fork to coat. Transfer to parchment lined baking sheet for at least 30 minutes. If desired, top each cookie with crushed peppermints after dipping.

Adapted from:

http://www.popsugar.com/food/Homemade-Thin-Mints-20730614