Christmas Cookies

The time of year for lots of cookies is here. Hip Hip Hooray!

I just wanted to post about my favorite Christmas goodie recipes.
(The first pictures are my cookies, the second ones are from Bon Appetit. Just to show they are doable.)

1. Chocolate Candy Cane Cookies


Two moist chocolate cookies sandwiching deliciously rich peppermint buttercream icing and rolled in crushed candy canes. Wonderful to look at and eat. I completely assemble ahead and freeze until ready to use. I changed the filling a bit. For a quadruple recipe, I use 6 c. powdered sugar, 3 cubes butter, 3-5 Tablespoons milk and 2 teaspoons peppermint extract.


2. Pecan Lace Sandwich Cookies


I am not a huge nut fan, but these are divine. The richest, crunchiest toffee like cookie with a delicious orange buttercream sandwiched between. I use orange juice concentrate in place of the OJ and peel. I also make them much smaller than the recipe says to, they are very rich and don't need to be huge. A half-teaspoon is plenty big. Don't assemble until ready to serve(same day), they will get a bit soft. But I make the cookies ahead and freeze them and then add frosting when ready to devour them all or give them away.

3. Triple Chocolate Cranberry Oatmeal Cookies


I like to think these are a tiny bit healthy: they have oatmeal and cranberries. Never mind the three types of chocolate chips and tons of butter. They re nice and soft and the cranberry adds just the right amount of tartness. I sometimes omit the white chocolate if I don't have it. This year I used cinnamon chips. You can also decrease the amount of chips a bit.



4. English Toffee
I don't remember where I got this recipe so I will just give it to you.
3 1/3 c. sugar
1 1/2 c. butter
1/4 c. corn syrup
3/4 c. water
1/2 tsp. salt
1 TBS vanilla
1 1/2 c. crushed almonds , optional
12 oz. chocolate chips
Combine the sugar, butter, syrup, water and salt in a large heavy saucepan. Cook on medium heat until a candy thermometer registers 300 degrees. If you don't have a thermometer, you can cook until it is a deep amber. Remove from heat and add vanilla. Beware it bubbles up with this step. Stir in all but 1/2 c. almonds. Pour onto big cookie sheet with lip. I place a large sheet of parchment paper on first to facilitate easy removal. Let set for 10 minutes. sprinkle chips on top. Let them melt a bit, then spread with a rubber spatula. Sprinkle remaining almonds while chocolate is still soft. Let cool completely and break up in irregular pieces.

I make a batch with nuts and one without.

Happy Eating!