Cookies Everywhere: Top Rated Holiday Cookies

Linzer Cookie Tarts

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Linzer Cookie Tarts.

INGREDIENTS:

1 pouch (1 lb. 1.5 oz.) sugar cookie mix

1/3 cup slivered almonds, toasted, finely chopped

1/3 cup butter or margarine, melted

½ teaspoon almond extract

1 egg

2/3 cup seedless raspberry jam

1/3 cup dark or semisweet chocolate chips

METHOD:

Heat oven to 375 Degree F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir together cookie mix and almonds. Stir in melted butter, almond extract and egg until stiff dough forms.

On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. On lined cookie sheets, place cookies 2 inches apart.

Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

Meanwhile, on floured surface, roll other half of dough to 1/4-inch thickness. Cut with linzer cutter with hole in center, OR cut with same 2-inch round or fluted cookie cutter and use small 1-inch cutter or bottle top to cut round hole out of center of each cookie. On lined cookie sheets, place cookies 2 inches apart.

Bake 7 to 9 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.

Spread 1 teaspoon jam on bottom of each whole cookie; top each with cutout cookie to make sandwich cookie. In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring after 30 seconds, until melted and stirred smooth. Using tip of fork or knife, drizzle chocolate in lines over cookies. Let stand until chocolate is set, about 45 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container

TIPS – To toast almonds, bake uncovered in ungreased shallow pan in 350 degree F oven 6 to 10 minutes, stirring occasionally, until light brown.

Total Prep time – 2 hour.

White Chocolate Macaroon Cookies

White Chocolate Macaroon Cookies.

Ingredients:

1 pouch (1 lb. 1.5 oz.) sugar cookie mix

½ cup butter or margarine, softened

1 egg

1 cup flaked coconut

1 2/3 cups white vanilla baking chips

½ teaspoon coconut extract

1 teaspoon shortening

Red and green decorating sugars

Coarse white sparkling sugar.

METHOD:

Heat oven to 375 degree F. In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of the baking chips and the extract until dough forms. Drop dough by rounded teaspoonful’s 2 inches apart onto ungreased cookie sheet.

Bake 9 to 11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet; cool completely, about 20 minutes.

In small microwavable bowl, microwave remaining 2/3 cup baking chips and the shortening on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle over cookies; sprinkle with sugars as desired.

 Chocolate Mint Thumb-prints

Chocolate Mint Thumb-prints.

INGREDIENTS:

1 cup butter, softened

1 cup powdered sugar

1 ½ teaspoons peppermint extract

2 egg yolks

16 drops green food color

2 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup dark chocolate chips

3 tablespoons whipping cream

3 tablespoons butter

18 thin rectangular crème de menthe chocolate candies, unwrapped, cut in half diagonally\

METHOD:

Heat oven to 350 degree F. Line cookie sheets with cooking parchment paper

 In large bowl, beat 1 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in peppermint extract, egg yolks and food color until blended. On low speed, beat in flour, baking powder and salt.

Shape dough into 1-inch balls; place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.

Bake 10 to 12 minutes or until set. Reshape wells with end of handle of wooden spoon. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In medium microwavable bowl, microwave chocolate chips, cream and 3 tablespoons butter on High 1 minute, stirring frequently, until chocolate is melted and mixture is smooth. Fill each well with about 1 teaspoon chocolate mixture; garnish with candy piece. Let stand about 1 hour until chocolate is set.

 Candy Cookies

Candy Cookies.

INGREDIENTS:

1 cup sugar

1 cup butter or margarine, softened

½ cup milk

1 teaspoon vanilla

1 teaspoon peppermint extract

1 egg

3 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon red food color

2 tablespoons finely crushed peppermint candies

2 tablespoons sugar.

METHOD:

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

Heat oven to 375 degree F.

Stir together peppermint candy and 2 tablespoon sugar, set aside.

For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

HAPPY BAKING!

 

 

BY SANGITA MAITY

 

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