Soft Eggnog Cookies

photo & recipe adapted from Mommy's Kitchen

Soft Eggnog Cookies

1/2 - cup (1 stick) real unsalted butter, softened
1 - cup sugar
1 - egg
1 - teaspoon vanilla extract
1/4 - tsp rum extract
dash of ground nutmeg
2 1/2 - cups all-purpose flour
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - 1 cup - eggnog
FROSTING:

2 - 3 - tablespoons unsalted butter, softened
3 - 1/2 cups confectioners' sugar
1/4 - cup eggnog
1/2 - teaspoon vanilla extract
cinnamon sugar


In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla and rum extract. Combine flour, baking soda, nutmeg and salt; add to the creamed mixture alternately with eggnog and mix well. Start by adding a 1/2 cup of eggnog and if you feel that the dough is to thick you can up to 1 cup.

Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten down the cookie dough just a bit.

Bake at 375 degrees F (convection oven-350 degrees) for 10-12 minutes or until edges are lightly browned. The cookies are done when they are golden brown around the edges but still light in color on top. Test the cookies with a toothpick to make sure they are done. Let the cookies cool on the baking sheet for 5 minutes then remove to a cooling rack, cool completely and frost.

For the frosting: Combine butter, confectioners' sugar, eggnog and vanilla in a mixing bowl; beat until smooth. If the frosting is to runny add more confectioners sugar. If it is really thick add a bit more eggnog. It should be spreadable. Frost the cookies and sprinkle with cinnamon sugar on top.

Cookie Madness at BHG

recipes & photos from BHG.com

Eggnog Frosted Nutmeg Sugar Cookies

Ingredients


1/2 of a vanilla bean, split in half lengthwise, or 2 teaspoons vanilla
1-1/4 cups butter, softened
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoom freshly grated nutmeg or 1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 tablespoon dairy or canned eggnog
3-1/4 cups all-purpose flour
Eggnog Icing
Coarse sugar (optional)

Directions

1. Using the tip of a sharp knife, scrape pulp from vanilla bean; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg, eggnog, and vanilla pulp or vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out one of the dough portions to 1/4 inch thick. Using a fluted round 3-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are just lightly browned. Transfer cookies to a wire rack; let cool. Repeat with other dough portion. Spread cookies with Eggnog Icing. If desired, sprinkle with coarse sugar. Let icing dry. Makes about 24 cookies.



Eggnog Icing: In a medium bowl, stir together 3 cups powdered sugar and 1/2 teaspoon vanilla. Stir in enough dairy or canned eggnog or milk (3 to 4 tablespoons) to make an icing of spreading consistency.



To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Red Velvet Shortbread Cookies

Ingredients

1-1/4 cups all-purpose flour
1/3 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, cut up
1 tablespoon red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1-1/2 teaspoons shortening
Finely chopped pistachios or rainbow nonpareils (optional)

Directions

1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Process until mixture just forms a ball.*



2. On a lightly floured surface, knead dough lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.

3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.

4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with pistachios or nonpareils. Let stand on waxed paper until set. Makes about 24 cookies.


*Hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.

To Store: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months

Italian Lemon Cookies

recipe from Laura Rebecca's Kitchen

Italian Lemon Cookies

1 cup shortening (if desired, use butter in place of half or all the shortening)
1 1/4 cups granulated sugar
4 eggs
1/3 cup plus 2 Tbsp sour cream
2 1/4 tsp lemon extract
1 tsp vanilla extract
Grated zest of 1 lemon
4 1/2 cups all-purpose flour
4 1/2 tsp baking powder
Icing

1 cup confectioners' sugar
2-3 Tbsp warm milk
1/2 tsp lemon juice (optional)

Preheat oven to 350 degrees.

Beat together shortening and sugar in medium bowl until light. Add eggs, sour cream, lemon extract, vanilla extract, and lemon zest; beat until combined, scraping down sides of bowl. Combine flour and baking powder; add to mixture in bowl and beat just until moistened.

Shape dough into small balls, using about 1 level Tbsp for each. Arrange about 1 inch apart on parchment paper-lined cookie sheets. Bake 10 to 12 minutes, until lightly browned. Do not over bake. Remove from pans and cool.

Combine confectioners' sugar and milk in small bowl; whip lightly with spoon until smooth and slightly thick. Add lemon juice if desired; stir briskly until well-combined. Dip tops of cookies into icing; decorate with sprinkles if desired. Let set until icing is dry to the touch. Store in closed container.


Yield: approximately 4 dozen cookies.

Outrageous Triple Chocolate Cookies

recipe from Laura Rebecca's Kitchen

Outrageous Triple Chocolate Cookies

8 oz. semi-sweet chocolate, roughly chopped
4 Tbsp. unsalted butter, softened
2/3 c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
2 large eggs
¾ c. packed light-brown sugar
1 tsp. vanilla extract
6 oz. dark chocolate chunks or chips (recommended Ghirardelli 60% Cacao Bittersweet Chocolate chips)
6 oz. white chocolate, chopped (recommended: Green & Black’s White Chocolate bars)


Preheat oven to 350-degrees F. Heat chopped semi-sweet chocolate and butter in a microwave safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks. (Note: Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.)

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Do not bake the cookies to a crisp; they are meant to be soft and chewy.

Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely. Store them in an airtight container at room temperature for two to three days.


Makes 2 dozen.

Magic Blondies

recipe from Martha Stewart

Magic Blondies

Ingredients


(Makes 1 dozen)

2/3 cup sweetened flaked coconut
2/3 cup semisweet chocolate chips
2/3 cup chopped walnuts (about 2 1/2 ounces)
2/3 cup dried cherries or cranberries
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
9 tablespoons (1 1/8 sticks) unsalted butter, softened
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract


Directions

1.Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.

2.Whisk together flour, baking powder, and salt in a medium bowl; set aside.

3.Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.

4.Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.
 

Gingersnap Palmiers

recipe from Martha Stewart Living

Gingersnap Palmiers


Ingredients


1/2 cup(s) (packed) light-brown sugar
1/4 cup(s) dark unsulfured molasses
2 teaspoon(s) finely grated fresh ginger
2/3 cup(s) granulated sugar
1/2 teaspoon(s) coarse salt
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) freshly grated nutmeg
1/4 teaspoon(s) ground allspice
1/4 teaspoon(s) freshly ground pepper
14 ounce(s) good-quality thawed frozen puff pastry, such as Dufour


Directions

1.Bring brown sugar, molasses, ginger, and 1/4 cup water to a simmer in a saucepan, whisking until sugar has dissolved. Simmer until slightly thickened, 1 to 2 minutes. Pour syrup into a bowl; let cool.

2.Whisk granulated sugar, salt, and spices in a bowl. Lightly sprinkle sugar mixture over a clean work surface; place puff pastry on top. Cut into two 10 1/2-by-7-inch pieces. Sprinkle generously with sugar mixture; press into pastry with a rolling pin. Brush generously with syrup.

3.Working with 1 piece of dough at a time, roll in from both long sides, meeting in the center; brush with syrup to seal. Sprinkle generously with sugar mixture. Wrap in plastic, and freeze until firm, at least 3 hours (up to overnight).

4.Preheat oven to 425 degrees F. Cut dough crosswise into 1/2-inch-thick slices. Dip slices in sugar mixture. Space 2 inches apart on a parchment-lined baking sheet. Flatten with your palm. Freeze 30 minutes.

5.Bake 10 minutes. Flip, and brush with syrup. Reduce oven temperature to 400 degrees. Bake until darkened, 10 minutes more. Transfer palmiers to a wire rack; let cool completely. Palmiers can be stored in an airtight container up to 3 days.

Lemon Pistachio Wreaths

recipe from Martha Stewart Living

Lemon Pistachio Wreaths

Ingredients

1 cup all-purpose flour, plus more for work surface
3/4 cup cornstarch
1 Tablespoon cornstarch, combined with above cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 large egg yolks, room temperature
5 teaspoons finely grated lemon zest
2 Tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cup confectioners' sugar
1 1/2 cup shelled unsalted pistachios, toasted and coarsely chopped
 
 
Directions


1.Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.

2.Preheat oven to 350 degrees. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.

3.Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Pumpkin Pecan Chocolate Chunk Cookies

recipe from bakerella.com

Pumpkin Pecan Chocolate Chunk Cookies


2 1/4 cup self-rising flour
3 tsp pumpkin pie spice
3/4 cup butter, room temperature
1 1/4 cup light brown sugar
1 cup sugar
2 tsp vanilla
2 eggs
1 cup canned pumpkin
1 cup chopped pecans
1 1/2 cups semi-sweet chocolate chunks


Whisk together flour and pumpkin pie spice. Set aside.

In a large mixing bowl, cream butter.

Add both sugars and beat until light and fluffy.

Add vanilla.

Add eggs one at a time and beat until combined.

Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture.

Stir in chopped pecans and chocolate chunks.

Drop on cookie tray lined with parchment paper.

Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies.

Let cool.
 
 
Maple Brown Butter Frosting
3 cups sifted confectioners sugar
1/2 cup butter
1/4 cup milk
2 tsp maple flavoring


Sift sugar and set aside.

Melt butter over medium heat until golden brown. Watch closely so it does not burn.

Add butter to sugar, scraping all the butter into the bowl.

Add milk and maple flavoring. Stir until smooth.

Spread on top of cookies with an knife or offset spatula.

Dried Cherry and Almond Cookies w/ Vanilla Icing

Recipe from Giada De Laurentiis

These have to be my favorite cookies so far. They're easy to make and taste so complex. Also you can make many logs ahead of time and pop a batch in the oven for unexpected guest.

Dried Cherry and Almond Cookies w/ Vanilla Icing

Ingredients


Cookies:

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup, plus 2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)

Icing:

2 3/4 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
3 tablespoons water, plus extra, as needed


Directions

For the Cookies:
In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the Icing:
Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.)

Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.


Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.


Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.

Cranberry Bliss Bars

from Good Things Catered blog & adapted sligthly from recipezaar

Cranberry Bliss Bars

Ingredients:

for cookie

1 c. butter, softened
1 1/4 c. light brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/2 tsp orange extract
1 tsp ground ginger
1/4 tsp salt
1 2/3 c. all-purpose flour
3/4 c. diced dried cranberries
3/4 c. white chocolate chunks


for frosting

6 oz cream cheese, softened
3 c. powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 c. diced dried cranberries


for drizzled icing

1 c. powdered sugar
1 Tbsp milk, plus a bit more if needed


Directions:

-Preheat oven to 350 degrees and prepare (well grease) 9x13 baking pan.

-In bowl of stand mixer, beat butter and brown sugar until fluffy and light in color, about 2 minutes.

-Add eggs, vanilla, ginger, and salt; beat well.

-Gradually mix in flour just until combined.

-Remove bowl from mixer and fold in cranberries and white chocolate.

-Pour batter into prepared pan and spread evenly.

-Place in oven and bake for 30 to 35 minutes or until cake is barely light brown on the edges.

-Remove from oven and let cool.

-Meanwhile make the frosting.

-In stand mixer bowl, combine cream cheese, powdered sugar, lemon juice and vanilla and beat on low until smooth.

-When the cake has cooled invert onto cutting board and spread frosting over top, evenly.


-Sprinkle top with diced cranberries.

-Prepare icing by whisking powdered sugar and 1 Tbsp of milk, adding more if needed to come to a thick consistency icing.

Place icing in a pastry bag, snip the end and drizzle over cranberries in a sweeping motion.

-Place cake on cutting board into the fridge to set, at least 1 hour.

-Remove cake from fridge and, using a long knife, carefully slice the cake lengthwise (the long way) through the middle.

-Slice the cake across the width three times making a total of eight rectangular slices.

-Slice each of those rectangles diagonally creating 16 triangular slices.

-Serve immediately or place into the fridge to keep for later.

Soft & Spicy Gingerbread Cookies

adapted from allrecipes

Soft and Spicy Gingerbread Cookies


Ingredients:

1 c. butter
1 c. sugar
1 c. molasses
1 egg
4 c. sifted all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground nutmeg


Directions:

-In the bowl of a stand mixer, cream together the butter and sugar until smooth.

-Stir in molasses and egg.

-Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.

-Cover, and chill for at least one hour.

-Preheat the oven to 350 degrees and line with parchment.

-On a lightly floured surface, roll the dough out to 1/4 inch thickness.

-Cut into desired shapes with cookie cutters.

-Place cookies 2 inches apart on cookie sheets.

-Bake for about 10 minutes in the preheated oven, until firm.

-Let cool for 10 minutes on pan.

-Remove from cookie sheets to cool on wire racks.

-Frost or decorate when cool.

Triple Chocolate Devil Drops

(recipe from My Kitchen Cafe blog)

*Makes 2-3 dozen cookies

2 cups all-purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/3 cups granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

2/3 cup sour cream

1 cup semisweet chocolate chips

4 ounces white chocolate, chopped


Preheat the oven to 350 degrees. Lightly grease two baking sheets (or line them with parchment or silpat liners).

Sift together the flour, cocoa powder, baking powder, baking soda and salt into a medium bowl. Gently whisk together to blend.
In the bowl of an electric mixer, beat the butter and sugar together at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Mix in the vanilla extract. At low speed, add 1/3 of the dry ingredients and mix. Then add 1/2 of the sour cream and mix. Add another 1/3 of the dry ingredients followed by the remainder of the sour cream. Finally add the last of the dry ingredients and mix until just combined. Using a wooden spoon stir in the chocolate chips.
Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inch apart. Bake the cookies for 12-13 minutes until edges appear done and no impression is left when you touch a cookie very lightly with a finger. Do not overbake or the cookies will be dry! Transfer the cookies to a wire rack and cool completely.
In a microwave-safe bowl, melt the white chocolate for one minute at 50% power. Stir and melt in 20-second intervals at 50% power, stirring after every interval, until chocolate is melted and smooth. (Don't cook at too high of a power or the chocolate will scorch and seize.)

Scrape the melted chocolate into a ziploc bag and seal the bag. Cut a tiny hole in one of the bottom corners of the bag and drizzle the cookies with the white chocolate in thin parallel lines. Refrigerate the cookies for 5 minutes or until set.

The cookies can be stored in an airtight container at room temperature for up to five days, although, in my opinion, these taste best within the first 1-2 days.