Christmas cookies

[irishpad]

Dec 13, 2020 23:20:35 GMT -5 finnime said:

For the past few years I've made many dozens of these, with a recipe I created. I call them Hum a Few Bars.

Hey, hey, you can't just post a picture of these delicious looking bars and not also post the recipe!

[finnime]

LOL. Okay, here you go:

Hum a Few Bars

(Festive bar cookies, easy to make several dozen at once on half-sheet pan)

shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet glaze


Ingredients:


CRUST

• 1/2 cup (115g) unsalted butter, melted

• 1/4 cup (50g) powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 cup (125g) all-purpose flour


FILLING

• 3/4 cup raspberry preserves

• 12-16 fresh or frozen raspberries


STREUSEL

• 1/2 cup (40g) old-fashioned oats

• 1/3 cup (70g) packed light or dark brown sugar

• ¼ teaspoon ground cinnamon

• ¼ cup (30g) all-purpose flour

• ¼ cup (60g) unsalted butter, cold and cubed



• Glaze (1 cup powdered sugar, 1 tsp vanilla, 3 Tablespoons cream, pinch salt, or use lemon juice instead of vanilla)


Directions:


1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

3. Remove the crust from the oven, and turn the oven up to 350°F.

4. Spread preserves over warm crust. Dot the preserves with whole raspberries on top.

5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown and raspberry filling is bubbling on the edges.

6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars (use a pizza cutter). Drizzle the bars with glaze. Enjoy at room temperature or cold.
Will stay fresh tightly wrapped in refrigerator for up to 5 days. Can be frozen. Recipe scales easily.

[bookkeeper]

Grandma's sugar cookie recipe.  You assemble and roll out like pie crust.  Cut out the cookies and bake for 5 minutes.  I sprinkle some cut out cookies with sugar sprinkles before I bake them.  That way they look fancy with just a little icing.  Cuts down on the frosting time.

My neighbor kid is 6.  He introduced me to his buddy off the school bus as "the neighbor lady that he makes cookies with".  Yea, I am that lady!

I had to get married to get the recipe, but I will share

1 and 1/2 C sugar
2/3 C shortening
2 and 1/2 C flour
sprinkle of nutmeg
dash of salt

prepare above ingredients together like pie crust and then add

2 beaten eggs
1 Tablespoon baking soda dissolved in a little sour milk (less than 1/4 cup) you can make sour milk by adding a few drops of lemon juice to fresh milk.

Mix together, but don't over mix.  Chill dough in the refrigerator for 2 hours minimum before you roll the cookies out on a floured board.  Bake at 350 degrees.  Pull them out the minute they look brown and cool.

I like to bake cookies one day and decorate the next.  Too much for one day.  The 9 percent humidity in AZ helps them cookies dry fast.  I set small bowls of colored icing out and we use small paintbrushes that have been sanitized for the job.  Works better for kids than piping and frosting bags.

We rarely have any cookies left after Christmas Eve.  Enjoy!

[cktc]

Dec 13, 2020 18:25:35 GMT -5 dannylion said:

Dec 13, 2020 17:46:20 GMT -5 lynnerself said:

dannylion

Look what Google found

www.bettycrocker.com/recipes/candy-cane-cookies/93832e29-3b4f-4977-ae5a-9820053b254c

I notice peppermint extract, not almond though.

Thanks, lynnerself!  Those do look exactly like the cookies my mom made.  But I know she was making them long before 1963 because I remember helping put the crushed candy on them when I was 7 or 8, and the recipe link mentions the peppermint-flavored ones are from 1963 when I would have been 15.  Maybe the almond-flavored ones were an earlier version.  In any event, replacing peppermint extract with almond extract is an easy thing to do, so maybe I will manage to make them this year.  

Don't do a 1:1 sub on the almond extract, a little goes a long way. Maybe just use the classic recipe. www.bettycrocker.com/recipes/classic-sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8

[dannylion]

Dec 14, 2020 12:36:11 GMT -5 cktc said:

Dec 13, 2020 18:25:35 GMT -5 dannylion said:

Thanks, lynnerself !  Those do look exactly like the cookies my mom made.  But I know she was making them long before 1963 because I remember helping put the crushed candy on them when I was 7 or 8, and the recipe link mentions the peppermint-flavored ones are from 1963 when I would have been 15.  Maybe the almond-flavored ones were an earlier version.  In any event, replacing peppermint extract with almond extract is an easy thing to do, so maybe I will manage to make them this year.  

Don't do a 1:1 sub on the almond extract, a little goes a long way. Maybe just use the classic recipe. www.bettycrocker.com/recipes/classic-sugar-cookies/90993177-b5fe-4cc7-a6b6-8f58913d36e8

It has been my experience that I generally wish I had added a bit more almond extract when I use it in baked goods.  Its flavor seems to dissipate rather more than vanilla when exposed to heat.  I do like a pronounced almond flavor, though, so maybe it's just personal preference.  If they turn out to have a tad too much almond flavor, I'll just slap some chocolate butter cream on them, which should provide some balance.  Interestingly, now that I'm thinking about it, overachieving on almond extract is probably one of the few things that bacon cannot make better.  

[mamasita99]

The cookie thread is killing me! Last night I was scrounging my kitchen to see what ingredients I had. I think I have enough to make snowball cookies.

Why do I do this to myself, knowing I am the one who will eat 75% of them? I have no one to share them with besides the other two in my household and they seem to have will power. They will take a bite of something and then Wrap. It. For. Later.

[saveinla]

I was thinking of getting the big holiday tin of assorted cookies from Trader Joes. I dont bake and I am not planning to start now. I have been eating chocolate covered almonds or hatch chili flavored chocolate peanuts after dinner.

[cktc]

Dec 14, 2020 18:33:08 GMT -5 saveinla said:

I was thinking of getting the big holiday tin of assorted cookies from Trader Joes. I dont bake and I am not planning to start now. I have been eating chocolate covered almonds or hatch chili flavored chocolate peanuts after dinner.

Imperfect foods? I'm recently addicted. Added bonus, they are too spicy for DS so I don't even have to sneak them as much.

[saveinla]

Dec 14, 2020 18:37:04 GMT -5 cktc said:

Dec 14, 2020 18:33:08 GMT -5 saveinla said:

I was thinking of getting the big holiday tin of assorted cookies from Trader Joes. I dont bake and I am not planning to start now. I have been eating chocolate covered almonds or hatch chili flavored chocolate peanuts after dinner.

Imperfect foods? I'm recently addicted. Added bonus, they are too spicy for DS so I don't even have to sneak them as much.

Yeah- I used to eat the very spicy hatch chile flavored peanuts from Safeway last year. Lately, I am unable to eat a lot of spice - compromise are these. They are too sweet for me, but I can tolerate them.

[irishpad]

Dec 14, 2020 10:08:15 GMT -5 finnime said:

LOL. Okay, here you go:

Hum a Few Bars

(Festive bar cookies, easy to make several dozen at once on half-sheet pan)

shortbread crust, thick raspberry filling, brown sugar streusel, and a drizzle of sweet glaze


Ingredients:


CRUST

• 1/2 cup (115g) unsalted butter, melted

• 1/4 cup (50g) powdered sugar

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 cup (125g) all-purpose flour


FILLING

• 3/4 cup raspberry preserves

• 12-16 fresh or frozen raspberries


STREUSEL

• 1/2 cup (40g) old-fashioned oats

• 1/3 cup (70g) packed light or dark brown sugar

• ¼ teaspoon ground cinnamon

• ¼ cup (30g) all-purpose flour

• ¼ cup (60g) unsalted butter, cold and cubed



• Glaze (1 cup powdered sugar, 1 tsp vanilla, 3 Tablespoons cream, pinch salt, or use lemon juice instead of vanilla)


Directions:


1. Preheat the oven to 300°F. Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

2. Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.

3. Remove the crust from the oven, and turn the oven up to 350°F.

4. Spread preserves over warm crust. Dot the preserves with whole raspberries on top.

5. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30–35 minutes or until the streusel is golden brown and raspberry filling is bubbling on the edges.

6. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars (use a pizza cutter). Drizzle the bars with glaze. Enjoy at room temperature or cold.
Will stay fresh tightly wrapped in refrigerator for up to 5 days. Can be frozen. Recipe scales easily.

I'm not a major sweets guy (more into savory) but I am for sure going to try out this recipe.  Thanks!

[Ava]

Alfajores de maizena

Yields 24 units


Time
60 min



Ingredients
1 ⅔ cup flour
2 ½ cup cornstarch

½ teaspoon baking soda
2 teaspoons of baking powder
2 sticks of margarine
¾ cup sugar
3 egg yolk
1teaspoon vanilla
Rind- One lemon
Dulce de leche
Shredded coconut

Sift cornstarch, flour, baking soda and baking powder. Set aside


In a bowl beat margarine and sugar. Add the egg yolks one by one, beating after each addition. Add vainilla and lemon rind. Integrate. Then add the dry ingredients little by little, mixing well.
I add a teaspoon of cognac, it gives the alfajores a delicious flavor, but you can skip it.


Form the dough without kneading. Sprinkle sugar and stretch the dough to half an inch and cut rounds of approximately 1.5 inches in diameter.


Put the cookies in a tray with parchment paper and cook in medium heat, approx. 350 F. between 10 and 15 minutes. Take out of the oven and let the cookies cool. 

Form the sandwiches with dulce de leche, and let a little bit of the dulce de leche on the sides, so you can roll them in shredded coconut.

[nittanycheme]

I do a variety of cookies.  Some are variations of other types - there is an oatmeal white chocolate cranberry one that I'm pretty sure I got off the craisins packaging one year that I really like.  Its basically a variation of a regular oatmeal cookie.  I also make sugar cakes, chocoholic cookies (which are actually from a mystery novel), and peanut butter balls.  My dad usually makes a butternut crunch brittle that is popular.  I also sometimes try other cookies from some of the cooking/home magazines I get.  Some are good, but too much work.  I actually have a few recipes from old issues of Cooking light magazine, First magazine and women's day that I mix in sometimes.  There's a recipe for chocolate-chip fruit drops that apparently people who really like fruit cake really like - I make them for my grandparents.  But I don't like them.

Oatmeal cranberry white chocolate

Chocoholic cookies

Sugar Cake recipe (very old fashioned, if you can't tell):

1 3/4c white sugar

1 heaped cup melted shortening

1 scant cup buttermilk, 1 round tsp baking soda (mixed together so its foamy - it helps it to rise)

1 level tsp baking powder

1/4 tsp salt

1/2 tsp vanilla

2 large eggs

4 1/2 c flour

Colored, sparkly sugar for topping

Cream together the sugar and shortening.  Add the eggs (I usually add the vanilla too).  Sift together the salt, baking powder and flour, add to the creamed sugar/shortening, alternating with with the buttermilk/baking soda.  Drop on greased pan, top with decorative sugar or whatever. 

bake 375 for 7-10 min.  I think its usually about 2 dozen, but it depends on how big you make them

Butternut Crunch

1 pkg unsalted saltines (although you can use salted ones depending on your own taste)

1 c sugar

1 c butter

1 pkg (12 oz) chocolate mini morsels

1/2 c chopped nuts

Preheat over to 350.

line jelly roll pan (16 x 11) with foil.  Place saltines on bottom of pan. 

Melt butter in small sauce pan and then add sugar.  Cook over medium heat until syrupy. 

Pour sugar/butter over saltines in jelly roll pan.  Make sure all the crackers are covered.

Bake at 350 for 15 min.

While hot, Sprinkle mini morsels over top and spread until melted, smooth and even.

Sprinkle chopped nuts over top.

Freeze until firm, then break up and serve.

Peanut Butter balls

1 c peanut butter (smooth or chunky)

1/4 c 10x sugar

1/4 c soft margarine

2 1/2c cocoa krispies

1 c chopped peanuts (sometimes I skip this ingredient/step if I use chunky peanut butter, or just skip it because)

1 oz pkg semi sweet chocolate chips or chocolate wafers (if you use the wafers, you probably won't need the oil)

2 tsp veg oil

combine peanut butter, margarine, and sugar.  Mix, and then add cereal.  Mix well.

Shape into a ball, and roll in chopped peanuts

Melt chocolate with vegetable oil and cover with chocolate,  You may need more chocolate if you want them fully covered.

[Iggy aka IG]

This year's baking session begins tomorrow, and includes:

Snickerdoodles

Cherry fudge

Peanut butter bark

Red velvet Chex Mix

Red velvet cookies

Homemade almond roca

And, as posted elsewhere, a chocolate yule log

The Chex Mix is a gift to my sister, and everything else except the yule log will be packaged up in decorative tins and given to neighbors, my USPS carrier, and fellow office building mates.  The yule log is this Sunday's dessert. 

Merry Christmas, everyone. 

[mamasita99]

I settled in the Oatmeal Scotchies recipe on the back of the butterscotch chips bag. I’m glad I chose something simple, they are still delicious! I want to make something more adventurous, but I’ve been running out of steam towards the end of my recipes. Then I end up making one batch in the oven, and eating the rest of the dough straight out of the bowl!

[teen persuasion]

Just tried making pizzelles for the first time. DH drove all the way out to Irondequoit this summer to pick up an antique pizzelle iron for me!

I made a hash of the first one, had the gas too high under the iron. Had to scrape the stuck bits out of all the grooves. After that, though, I got the knack.

Next batch will be anise - I did vanilla this time for my picky DS5.

Cutouts last week were thin/crispy gingerbread, and I made toffee bars. Still haven't made butterballs or chocolate dipped crescents, yet. Or my MIL's cutout cookies.

[wvugurl26]

I made peppermint truffle, red velvet chocolate chip and chocolate rolo ones today. I would like to use my cookie cutters for once. I have have enough time.