Friday, December 20, 2013

Christmas Cookie Bonanza!


Christmas is 4 days away!! Oh my goodness. Everyone has been fighting the flu, but that won’t keep us down, I have been doing some power shopping, some good deal hunting, tons of Christmas crafting, not to mention way too much eating.

Every year the Quintano family has a tree trimming party where everyone gets together and decorates the tree. It started before I was born when my parents would invite all of our friends who did not have family out in LA, so it was a bit of a misfit’s Christmas.

This year for the tree trimming party we made a cookie extravaganza! We made 4 different cookies: Scottish terrier shaped peppermint sugar cookies, Chocolate fudge cookies with currant jelly, luxardo cherry and white chocolate chip shortbread cookies, and orange zest gingerbread cookies.

Each recipe makes about 2 dozen!! Also, it is best to give yourself a few hours, or do it in two days, because dough needs to chill for about 1-2 hours.

*You will need plastic wrap and parchment paper.

 Ingredients:

Peppermint Cookies:
2 cups flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup butter room temperature
1 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon peppermint extract
4 candy canes
4 drops red food coloring

Chocolate Fudge Cookies:
2 cups flour
2 teaspoons baking powder
3 oz unsweetened chocolate
½ cup butter
4 eggs
Pinch salt
1 cup brown sugar
1 cup sugar
2 Tablespoons rum
Currant jelly
Powdered sugar

White Chocolate Chip and Cherry Shortbread Cookie:
1 cup butter room temperature
¼ cup sugar
2 Tablespoons milk
1 Teaspoon vanilla extract
2 ½ cups flour
½ Teaspoon salt
1 cup white chocolate chips
1 cup chopped luxardo cherries

Orange Zest Gingerbread Cookies:
2 cup flour
2 Teaspoon ground ginger
½ Teaspoon ground nutmeg
¼ Teaspoon ground clove
¼ Teaspoon baking soda
¼ Teaspoon salt
½ cup butter room temperature
1/3 cup brown sugar
1/3 cup unsulfured molasses
1 egg
¼ cup orange zest
Cinnamon candy
Icing


Peppermint cookies:

Whisk flour, baking powder, and salt together in a medium sized bowl.

In a large bowl cream butter and sugar together until fluffy. Add in egg, vanilla extract, food coloring, and then smash up candy canes and add those as well.

Slowly add flour while mixing, or add a little at a time.

Once the dough is mixed pat into a 9 inch wide disk, wrap in plastic wrap, and freeze for 30 minutes.

Preheat oven to 325 degrees, let the dough sit out of the freezer for 10 minutes. Flour a flat surface and roll the dough out at about a ¼ inch thick. Cut shapes, and lay on a parchment paper covered baking sheet and put in freezer for 10 minutes.

Bake 12 minutes.


Chocolate Fudge Cookie:

In a large bowl mix egg, salt, and both sugars.

Fill a sauce pan half way with water and boil the water. Once the water is boiling, place a heat proof bowl on the sauce pan and melt chocolate and butter.

Pour chocolate and rum into the egg and sugar mix and stir. Add flour and continue to stir.

Chill covered for 2 hours.

Preheat oven to 350 degrees.

Using a spoon, make balls that are about 1 ½ Tablespoons of chocolate dough. Space about 2 inches apart because they will spread. Bake 12 minutes.

When you pull the cookies out of the oven, using the back of the spoon, make a nice indent in the middle of the cookie, and spoon in a teaspoon of currant jelly. Next using a mesh strainer, sprinkle the cookies with powdered sugar.


White Chocolate Chip and Cherry Shortbread Cookie:

In a large bowl cream butter and sugar until light and fluffy. Add milk and vanilla extract until just combined.

Add flour, salt, white chocolate chips, and cherries.

Shape into two logs, wrap tightly in plastic wrap, and refrigerate for 2 hours.

Heat oven to 375 degrees. Take logs out of plastic wrap and using a very sharp serrated knife cut the log into ½ inch slices.

Bake 1 ½ inches apart for about 16-20 minutes, or until a little golden.


Gingerbread:

In a medium bowl, mix together flour, spices, baking soda and salt.

In a large bowl beat together butter and sugar until smooth, then add orange zest, molasses, and egg.

Slowly add flour a little bit at a time and mix together.

Pat dough into 9 inch disk and wrap and refrigerate for 2 hours.

Preheat oven to 350 degrees. Roll out dough on floured surface, and then place in freezer and freeze for 20 minutes.

Cut shapes, place on parchment paper covered baking sheet and bake for 12 minutes.

Once they cool, decorate with a drop of icing and a cinnamon candy.

Enjoy all of these cookies just as much as we did!!!

Merry Christmas!

2 comments:

  1. they all sound yummy and look great!

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    Replies
    1. Thank you Dina! We probably ate too many cookies!

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