Sugar, Butter, Flour.
What’s better than baking a big batch of warm cookies and treating your family to your tasty treats over the holidays. This year, we went scouting around pinterest and our home recipes to find you the four best recipes to make for your entourage.
This one is the best to make fast and tasty festive shaped cookies.
1 cup unsalted butter
1 1⁄2 cups granulated sugar
2 teaspoons vanilla
2 3⁄4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and vanilla.
Mix flour, baking powder, and salt in a separate bowl; add to butter mixture 1 cup at a time, mixing after each addition.
Do not chill dough. Divide dough into two balls. On a floured surface roll each ball into a circle approximately 12" wide and 1/8" thick. Dip cookie cutter in flour and cut out cookies.
Bake on ungreased cookie sheet for 6 - 7 minutes or until cookies are lightly browned. It helps to line pans with parchment paper for easy cookie removal.
If you’ve been following us for a while, you’ll remember we did a variation of these last year but they were dipped in white chocolate. This holiday season, I decided to keep them simple and just leave the cookies plain. They were a hit!
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
3/4 cup unsalted butter , softened
1/2 cup + 3 Tbsp granulated sugar , divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla.
With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
ORANGE RICOTTA COOKIES
These cookies are perfect for your family members who don’t like a cookie that’s too sweet. It’s soft and tasty.
2¼ cups all-purpose flour
1 teaspoon baking powder
A pinch of kosher salt
1 cup sugar
½ cup (1 stick) unsalted butter, softened to room temperature
8 ounces fresh whole-milk ricotta (drain any excess liquid, if necessary)
½ teaspoon vanilla extract
Zest of 1 large orange (about 2 teaspoons)
1/4 cup orange juice
1 teaspoon orange zest
2 1/2 to 3 cups powdered sugar, sifted
Reheat oven to 325 degrees and line two cookie sheets with parchment paper. Sift flour, baking powder, and salt together into a bowl and set aside.
In the bowl of a stand mixer, place the sugar and softened butter and beat on high until light and fluffy, about 2 minutes.Add the first egg to the mixing bowl and mix well. Then add the second egg, and again mix well. Add the ricotta, vaniila and orange zest and mix to combine. Add the flour mixture and mix on low until all ingredients are just combined – being careful not to over mix.
Using a small scoop or tablespoon drop the dough onto the baking sheets about two inches apart. Bake cookies for 20 to 22 minutes, until the cookies are puffed and light golden. (If you are baking both cookie sheets at the same time in the oven, rotate halfway through the baking time.) Remove from the oven and cool completely on wire racks before glazing.
When ready to glaze, in a small, wide bowl, whisk together the powdered sugar, orange juice and orange zest and mix into a smooth glaze. Add more powdered sugar if needed to make the glaze thick enough to coat the cookies when dipped.
Holding the cookies with your fingers, dip the top of the cookies in the glaze and then immediately turn back over and place on a wire rack to dry. Allow cookies to dry for about 2 hours until completely set before storing.
CRANBERRY ORANGE BISCOTTIS
Who doesn’t love a good biscotti? Those might seem daunting to make but the recipe is actually super simple to follow and the result is incredible. You can even wrap these up nicely and offer them as gifts!
1 cup (5 oz.) dried cranberries
3 tablespoons orange juice
1/2 cup melted butter
3/4 cup sugar
2 teaspoons baking powder
1 orange zested
2 1/2 cups flour
1/4 teaspoon salt
3 oz. white chocolate (not white chips or it doesn't melt good)
Place dried cranberries in a bowl and add boiling water for 2 minutes then drain well. In a large bowl combine the sugar, orange juice, zest, and butter with a whisk until well mixed then add one egg at a time. In a separate bowl combine the flour, baking powder and salt. Add flour mixture to wet ingredients and mix until incorporated. Add cranberries and mix well then chill dough for 30 minutes.
Preheat oven to 350 and line a cookie sheet with parchment paper, spray hands with PAM then divide dough in half and shape into a 4"by 8" rectangle. Bake for 25 minutes (or until light golden brown and edges start to brown). Place parchment paper on cooling rack for 15 minutes and slice each log into 1/2-3/4" slices then place (cut side down) on cookie sheet (no paper) and bake again for about 25-30 minutes turning halfway through. Biscotti should be crispy.
Remove and cool. In a small bowl place white chocolate and microwave on high stirring every 10 seconds until just melted - watch so it does not burn. Drizzle with a fork over one side of biscotti. Place in refrigerator to harden.