Tag Archives: Cookies

Three Great Christmas Cookies

Heading somewhere for the holidays and in need of a dessert or hostess gift? Or simply haven’t gotten your fill of your holiday baking? These three relatively simple, festive and classic holiday cookie recipes should help you in either case.

Spritz Cookies

I grew up making Spritz cookies every holiday season. A certain whiff from an electric beater takes me right back to childhood winters.

Spritz cookies are made by pressing the soft dough through a cookie press and through various plates with interchangeable shapes. I love the efficiency and fun of pressing out lots of little cookies. Once pressed onto a cookie sheet, you can decorate them with the sprinkles of your choice. I think one of the keys to good Spritz cookies is: Be sure your recipe includes almond flavoring (or add 1/2 tsp. per 4-5 cups of dry ingredients, or half as much as your vanilla flavoring). The other is: Have fun decorating. This can be a very festive and delicious cookie. If you do color the cookies (which I recommend!) you might want to try professional paste frosting colors, which, with a little patience, produce a nice deep color. (You can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $7).

It also takes a little practice to learn to press the right amount of dough out per cookie. (Most presses have adjustable settings.) The good news is you can just scoop dough that didn’t work out back into the press and try again.

This site, from Wilton, offers the classic Spritz recipe, plus links for buying a cookie press. I recommend the reasonably priced Cookie Max.

Butterballs

You may know them as Mexican Wedding Balls, or Russian Tea Cookies. Butterballs are mine (and a lot of people’s) favorite cookie — They’re tasty, melt-in-your-mouth buttery, sugar-coated, and just all-around great, any time of year. I find the ones in The Silver Palate Cookbook to be the best of the best, perhaps because they’re largely sweetened with honey, which provides a great taste and crunch.

Here is a copy of the recipe, from The Silver Palate Cookbook.

Sugarplums


One more from the Silver Palate team — This one is in The Silver Palate Good Times Cookbook: Sugarplums. Mythical, festive, evocative Sugarplums. (Blame it on The Nutcracker and The Night Before Christmas.) They are certainly as much fun to pop into one’s mouth as they are to contemplate. The original recipe calls for corn syrup and cognac. I substituted agave syrup, a mild and more natural sweetener for half the corn syrup, and all of the cognac (using a little under 1/3 c. for the cognac portion.) And I did away with the cherry on top, the better to enjoy the pure, undiluted Sugarplum experience.

Here’s hoping you have a warm and yummy holiday!


Photos by Susan Sachs Lipman

Build Your Dream Gingerbread House Part One

It’s the rare person whose imagination isn’t captured by the delight in creating a gingerbread house. There’s the architecture aspect, as the house’s pieces are baked and fitted — and icing-caulked — together in a variety of ways. There’s the decorating, which can be done with all manner of bright candies and objects and patterns that can recall familiar items — or not! And there’s the very satisfying, whimsical, one-of-a-kind structure that results.

Here are some tips and ideas from around the web for creating gingerbread and other candied houses.

From Wilton, comes this extremely informative and creative guide to decorating with icing and candies that covers everything from creating icicles to fireplaces to shutters to stained-glass windows.

Celebrating Christmas offers recipes, ideas, and enough blueprints for homes and landscaping (from ponds to flower-lined paths) to satisfy your inner general contractor.

Gingerbread House Heaven is another site with lots of ideas and beautiful pictures for inspiration. Think you can’t light a gingerbread house with real lights, for instance? Think again. This site shares how, in addition to offering instructions for melted-candy windows that will make the light glow realistically through. Roofing textures and various recipes for edible clay are among the many other things covered.

If you’re still seeking good gingerbread recipes and building how-tos, Simply Recipes has plenty.

Rather skip the headaches of building and just move in? Here are lots of turn-key house ideas, like using milk cartons or other bases, as a way of getting right to the decorating fun.

With small children, especially, the easiest and most pleasing thing to do is cover a short milk carton with frosting and let them stick on candies and other foods to decorate. The milk carton (or a village of them) can sit atop a piece of foil-covered cardboard that can also be frosted. And, of course, you can buy a pre-assembled gingerbread house and get right to the decorating.

Some decorating ideas include:

Gumdrops, cut in half – edging or decorations
Jelly beans – edging or decorations
M&Ms – ornaments or decorations
Fruit loops – decorations
Nilla wafers, crushed or whole – walkways
Ritz crackers – walkways, shingles or siding
Gummi bears – decorations
Chocolate soldiers – decorations
Chocolate kisses – bells or decorations
Chocolate nonpareils – shingles or decorations
Candy canes – gates or decorations
Licorice, small pieces – edging or bricks
Necco wafers, whole or broken – shingles, walkways, decorations
Pretzel sticks – fences and logs
Shredded wheat cereal – thatched roofs
Graham crackers, halved, and candy canes – sleds
Graham crackers – shingles
Upside down ice-cream cones, frosted and dipped in green sprinkles – trees
Brown sugar – dirt
Confectioners sugar – snow

And, for the modern home, orange-half barbecues and ice-cream cone satellite dishes!

Here’s hoping you enjoy a fun and creative holiday!

Photos: Public Domain, Wilton, Susan Sachs Lipman

Stay tuned for Part Two: Gingerbread Workshops

Fourth of July or Groovy Colorful Cookies

Looking for a fun, easy 4th of July, summer or anytime colorful cookie? When we are, we often find ourselves turning to this recipe for “Beautiful Colorful Cookies” in the book, Williams-Sonoma Kids Cookies. It makes a tasty shortbread-like cookie, with a great crunchy texture.

But, of course, the real star is the unexpected, high-impact colors. We use professional paste frosting colors for wonderful results. You can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $8.

You’ll need:

1/2 c. butter, softened
1/2 c. confectioner’s sugar
3/4 tsp. vanilla extract
1 c. flour
Food coloring

(This will make about 22 cookies. We suggest doubling the recipe.)

Adjust oven to 350.
Put butter, confectioner’s sugar and vanilla in large bowl and beat, on medium-high speed, until creamy.
Add flour and beat at low speed to form smooth dough.
Divide dough in equal parts, one for each color you’ve chosen, and add food coloring until you get the colors you want.

You can then either employ the “log” method of designing your cookies …

… Or the “blob” method.

Here, logs are placed together ..

… and then gently twisted.

The process is very much like working with fimo clay.

This is the blob version, in which the log is created by putting rolled balls of dough together and gently rolling to combine.

The trick to both is twisting or rolling gently, so the colors don’t mix too much and each remains distinct. You can cut a slice to see if you’re happy with your pattern.

Cut slices about 1/4″ thick. If the dough is too soft, refrigerate for 30 minutes.

Place slices on ungreased cookie sheets about 1″ apart and bake for approx. 10 minutes or until set.

Cool and enjoy!

Here’s how the cookies can look with subtler colors. Happy 4th!

Photos by Susan Sachs Lipman

12 Days of Green Holiday Gifts: Homemade Cookies

Cookies might be the ultimate green and well-received gift — They’re delightful, yummy and fun. They come from the heart. They’re economical. Making and exchanging them can be a fun holiday tradition. And you can always make a few extra for yourself.

This week I had the pleasure of attending a cookie exchange! Lucky me (and my family.) Each year the women who volunteer to help with my local Girl Scout group have an exchange in which attendees bring 4 dozen cookies and an empty container. The cookies all go out on a table, and we line up (Girl Scout volunteers are orderly) and go around the table, socializing and taking a cookie from each plate until they are all distributed. (A photo from the exchange is above.)

There are several cookies that have become part of our holiday baking traditions. I usually manage to make a couple of types each year. They happen to be easy to make. Here are the favorites.

Spritz Cookies


I grew up making these. In fact, my mom really enjoyed making Spritz cookies and Halloween cupcakes. A certain whiff from an electric beater (she had a great, big Hamilton Beach one that was permanently on the counter) takes me right back to childhood winters and falls.

Spritz cookies are made by pressing the soft dough through a cookie press and through various plates with interchangeable shapes. I love the efficiency and fun of pressing out lots of little cookies. Once pressed onto a cookie sheet, you can decorate them with the sprinkles of your choice. I think one of the keys to good Spritz cookies is: Be sure your recipe includes almond flavoring (or add 1/2 tsp. per 4-5 cups of dry ingredients, or half as much as your vanilla flavoring). The other is: Have fun decorating. This can be a very festive and delicious cookie. If you do color the cookies (which I recommend!) you might want to try professional paste frosting colors, which, with a little patience, produce a nice deep color. (You can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $7).

It also takes a little practice to learn to press the right amount of dough out per cookie. (Most presses have adjustable settings.) The good news is you can just scoop dough that didn’t work out back into the press and try again.

This site, from Wilton, offers the classic Spritz recipe, plus links for buying a cookie press. I recommend the reasonably priced Cookie Max.

Butterballs

You may know them as Mexican Wedding Balls, or Russian Tea Cookies. Butterballs are mine (and a lot of people’s) favorite cookie — They’re tasty, melt-in-your-mouth buttery, sugar-coated, and just all-around great, any time of year. I find the ones in The Silver Palate Cookbook to be the best of the best, perhaps because they’re largely sweetened with honey, which provides a great taste and crunch.

Here is a copy of the recipe, from The Silver Palate Cookbook.

Sugarplums


One more from the Silver Palate team — This one is in The Silver Palate Good Times Cookbook: Sugarplums. Mythical, festive, evocative Sugarplums. (Blame it on The Nutcracker and The Night Before Christmas.) They are certainly as much fun to pop into one’s mouth as they are to contemplate. The original recipe calls for corn syrup and cognac. I substituted agave syrup, a mild and more natural sweetener for half the corn syrup, and all of the cognac (using a little under 1/3 c. for the cognac portion.) And I did away with the cherry on top, the better to enjoy the pure, undiluted Sugarplum experience.

Enjoy!

My criteria for a green holiday gift? Items meet all or most of the following: Promotes nature play or care of the earth, Uses all or mostly natural ingredients, Fosters hours of open-ended creative play,  Doesn’t use extraneous plastic or other wrapping, Doesn’t break the bank to buy it.

Photos by Susan Sachs Lipman

Red, White & Blue — Cookies!

Suzcookie1

We made these really fun cookies for Memorial Day. They’re called Beautiful Colorful Cookies and they’re in the Williams-Sonoma Kids Cookies book that we use all the time. My daughter Anna even entered a four-color batch in last year’s County Fair. They’re a tasty shortbread-like cookie, with a great crunchy texture. But, of course, the real star is the fun, unexpected colors. We use professional paste frosting colors (you can get a box of 8 small color jars from ChefMaster, available at specialty baking stores, for around $7), and, though they color well, it takes a lot of patience to get a super deep color in a cookie. You can see my husband, Lippy, had more patience than me when he was coloring this batch.

He also wants everyone to know that he skimped on the butter just a little because he was in a hurry, but that little bit gave the cookies a strange texture and taste. Lippy says, Slow down and take the time to measure correctly. They still look good!

LippyCookie

What I brought to the mix was a technique of rolling logs of various colors, much like fimo clay, which we’ve used to bake our own elaborate beads. The logs are then attached, long side to long side, to make one big log, and that log is gently twisted to swirl the colors. These were done in small batches because, as with fimo, I wanted to roll and twist the colors just enough to make interesting designs, yet keep them each distinct, and not get a gooey-looking mess — which can happen if you overwork the dough (or clay.)

Suzcookie2

When we were done, we had a batch for the annual Mill Valley Walk into History, which my excellent husband led. (More on the walk to come.) And we had a batch to take to a Memorial Day BBQ, where they proved quite popular.

Photos by Susan Sachs Lipman