Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts

Wednesday, July 22, 2026

Peppermint Mocha Cookies

 


 This is a new recipe for us as of this past Christmas.  Again, it was a case of my hubby (or it could have been me!) wanting to try a new and different cookie recipe.  Once again I turned to my trusty Christmas Cookie Exchange Pinterest board.  

 
And these Chocolate Peppermint Cookies from Ambitious Kitchen just jumped out at me, especially when I read about the option of adding espresso powder to make a peppermint mocha variation.  We both love peppermint mocha coffee and I know a good many other folks do as well. 

So I made the recipe as written adding the 2 teaspoons of espresso powder as suggested.  Wow!

Photo by Ambitious Kitchen

I did make the cookie dough balls smaller than specified, using about half the amount of dough for each cookie -- that is, 1 tablespoon of dough rather than two tablespoons.  (We like our Christmas cookies on the smaller side so we can fit a greater variety on our cookie trays.)

And I honestly can't remember at this point if I added the white chocolate drizzle or not.  I know I dipped them in the melted chocolate and sprinkled on the crushed candy canes.  I'm pretty sure I did add the drizzle.  

These cookies are scrumptious!  I would label them a quintessential Christmas cookie.  They've earned a place in our regular Christmas cookie list.

Thursday, July 16, 2026

Maple Thumbprint Cookies

 


These maple thumbprint cookies were something new that we tried this past Christmas.  My hubby wanted a new recipe to try and so I went to my Christmas cookie exchange Pinterest board and showed him some possibilities.  

 
He liked the look of these thumbprints, which include maple syrup in both the cookie and the filling part.  And indeed they did turn out to be delicious!

Photo by e2bakesbrooklyn.com

When we made these for Christmas, we added a little holiday pizazz with Christmas sprinkles -- and used a pecan half on some of them instead -- but I failed to get a photo of either of these.  Since then, these cookies have become a year-round favorite and we make them unadorned, like those in the photo above.

Do you enjoy the flavor of maple?  Then you will want to give these unique cookies a try!

Tuesday, January 20, 2026

And here's the actual 2025 cookie list!

 


 I'm sure no one is holding their breath for this list, but I do know there are some folks who are interested in trying some new-to-them cookie recipes on Rudolph Day, so here we go with what we actually baked this year.

Chocolate Mint Crisps

Whipped Shortbread

Raspberry Almond Thumbprints

Chocolate Spritz (updated version here)

 

Blond Brownies


Cookie Dough Brownies

Lemon Shortbread Thumbprints


Lemon Spritz

 Eggnog Log Cookies



Sacher Torte Cookies
(updated version here)

Chocolate-Filled Gingerbread Thumbprints

Gingerbread Coffeecake Cookies

Secret Spice Cookies

 

 Chocolate Orange Cookies

Christmas Tree Spritz


 
Christmas No-bake Cookies

Maple Thumbprint Cookies

 Peppermint Mocha Cookies

The latter two were new this year, but they both earned a permanent spot in our cookie repertoire! I do intend to write a post about each of them eventually.

So that is our actual list for Christmas 2025.  Many of these were made in double or even triple batches.  Such a sweet tradition for us!

Tuesday, December 16, 2025

The ever-versatile Chocolate Butter Cookies

 

 I've blogged about this recipe before, but it's been over a dozen years and, since no one commented on that post, I feel it's pretty safe to share it again.  Also, last time, I hadn't found this very fun vintage recipe clipping which at some point I had tucked into the front of a Christmas recipe and craft book.

You can see at a glance that one can make a half dozen varieties of chocolate cookies from the basic recipe: pressed cookies; log or square shapes; cherry-filled, and round cookies rolled in powdered sugar.  

In comparing this recipe with the newer one I had printed out, I see that the Land-O-Lakes people have made a change.  The old recipe called for 1 egg yolk; the newer one calls for 1 egg.  The writers of the newer recipe have compensated for the extra liquid by increasing the flour to 1 2/3 cups and the cocoa to 1/3 cup.  It makes it easier not to have to separate an egg, and I appreciate them making that change.  You can find the updated recipe here: Chocolate Butter Cookies.

I've begun using this recipe for my Sacher Torte Cookies (use almond extract); my Chocolate Spritz Cookies (use vanilla extract) and anywhere else a shaped or molded chocolate cookie is called for.  It just seems easier than so many of the recipes out there.  

If you're looking for a good chocolate cookie recipe, give this one a try.  I don't think you'll be disappointed.


Thursday, December 11, 2025

A Christmas cookie-decorating activity for kids!

 


 Like most people, I've decorated Christmas cookies with kids or grandkids over the years.  This activity is a little different.  It was an outreach of our church to the community.  The town had an outdoor Christmas event on the common last Saturday afternoon/evening.

Last year, our church participated with a choir chime bell concert in a beautifully decorated gazebo.  They were invited to come back again this year, and we decided to expand our presence a bit and offer this cookie decorating opportunity for the kids.

We have never done an activity like this before, so we were just putting an idea together and hoping it would work.  In this post I want to detail what worked and what didn't, so we can refer to it next time.  

My hubby volunteered to bake cookies.  He made three batches of these: 

CHRISTMAS CUT-OUT COOKIES

1 cup butter
2/3 cup sugar
1/2 tsp. salt
1 tsp. almond extract
3/4 tsp. vanilla
3/4 tsp. orange extract
2 unbeaten eggs
2 1/2 cups flour

Combine all but the flour and beat thoroughly. Add flour and mix well. Chill dough thoroughly.

Roll small portions of dough 1/4-inch thick and cut out. [Edited to add: decorate cookies before baking with sprinkles and colored sugars; or, bake the cookies plain and frost when cool.]

Bake for 8-10 minutes in 375ยบ oven.

 He ended up with about 10 dozen cookies or a few more, and froze them all ahead of time, then thawed them out the day of the activity. 

Two of our granddaughters made the sign at top, which we attached to the top of our pop-up canopy.

Briefly -- I will go into more details below -- we used purchased tubs of white icing, and let the kids use plastic knives to spread the icing, then we provided sprinkles, colored sugars, small cinnamon candies, and gumdrops for decorating.  We provided a place for the cookies to dry and asked the kids to come back in a few minutes to get them.  When they did, we placed each cookie into a glassine bag labeled with their name and with a church invitation taped to the back.

So, the details:

1.  The first stop was for each child to give their first name, which a volunteer wrote on a label and stuck to a glassine bag.  While the names were being written, the kids got to choose what shape cookie they wanted.  We had stars, bells, Christmas trees, hearts, and round shapes.  The bags then got shuttled up to the drying area to await the cookies.  

2.  Next step was spreading icing on the cookies.  We bought plenty of plastic knives so they could be thrown away after each use.

3.  Next came sprinkling on the toppings.  

4.  Then the cookies were placed atop the appropriate, labeled bags in the drying area.

5.  When the kids came back, we placed each cookie in its labeled bag and handed it over.  In some cases, they were handed to grandparents or parents who wanted the kids to wait until after supper to eat their cookies.

Was it a success?  I'd say it was a huge success.  We did have cookies left over, but only a couple dozen, I think.

Did we learn some lessons?  Oh, yes!

1.  Bring tape to hold the tablecloth in place.  It was very windy that evening and the tablecloth was blowing everywhere.  Metal picnic tablecloth clamps would work too.  We brought tape but not for this purpose, and we ran out and had to buy more at a nearby dollar store.

2.  Have a trash can behind the table.  We had a bag for trash, but we needed something larger and more sturdy.

3.  Have the labels already in place on the bags so the volunteer has only to add the names.  And use bigger bags, like the wax paper sandwich bags.

4.  Swap out the shaker tops on some of the sprinkles for ones with smaller holes.  Some of them came with very large holes -- especially, inexplicably, the sanding sugars -- and we lost a lot of toppings that way.  Alternatively, place larger sprinkles in a cup and have the kids use a tiny spoon.

5.  Divide our team of volunteers -- we had four adults and several teen/college age helpers this time --  into two or three groups so that one group can be taking advantage of seeing the other booths at the event and also taking opportunities to get warm, while the other works the cookie booth.  Next year we won't be winging it,  so we will know exactly what we will be doing before we begin.

6.  Buy less sprinkles and more gumdrops.  I had chosen gumdrops as less pricey than the tiny M&Ms which could also have added color.  I was very surprised at how many kids like gumdrops -- and they did look very festive on the cookies.

7.  We had an L- shaped table area.  At one point we had to start a line at each end.  So  next year, we will do that from the get-go and have the drying area at a midpoint.

We also did many things right, not the least of which was remembering to bring a camping lantern we could hang from the canopy when darkness fell.  

All in all, a fun activity and one we will repeat next year, Lord willing.  And our sign-makers who labored long and hard on the posterboard sign have instructed us to save it, as "it was a lot of work!"  We plan to do just that!

Monday, December 08, 2025

In real time ...

 


My hubby has just finished glazing Gingerbread Coffee Cake Cookies, which I blogged about here when he first tried them in 2023.  These are amazing cookies.  So good!

He's out right now (even though it is very cold) trying to put outdoor lights on our little fir tree as we do every year.  

Meanwhile he has butter softening for Christmas Tree Spritz.  I had thought I might do some baking myself today, but it's obvious I'm going to run out of time and probably energy, too.

I've been cleaning today, and swapping out winter/Christmas artwork for some of our usual fall decor.  I washed all of our glass winter mugs, remembering that time when a grandchild pulled one down from the mug rack to make a cup of holiday tea only to find it covered with dust!  I'm fairly determined not to let that happen again.

Just snapped a quick photo of the top of a bookcase in the living room:

The plate in the middle is new to us.  We found it at the thrift store and fell in love with the scene.  It's a collectible plate, possibly from Avon in the 1980s.

And that's my quick post for today!

Saturday, December 06, 2025

Tentative cookie list for 2025

 


Finally, here is our tentative cookie list for 2025.

It includes:

Chocolate Mint Crisps*
Whipped Shortbread*
Almond Raspberry Thumbprints*
Chocolate Spritz*
Blond Brownies*
Cookie Dough Brownies*
Lemon Shortbread Thumbprints
Eggnog Logs*
Chocolate Gingerbread Thumbprints*
Sacher Torte Cookies*
Secret Spice Cookies*
Chocolate Orange Cookies*
Christmas Tree Spritz
Dark Chocolate Peppermint Cookies
Chocolate Dipped Maple Logs
No-bake Cookies

And who knows?  Quite possibly some other varieties as well.

Blond Brownies and Cookie Dough Brownies were never among our traditional Christmas cookies in the past,  but he likes them and likes to make them, so they are fast becoming traditional.

Cookies with a * indicate varieties Mr. T has already baked at least one batch of.  I can hear him grating nutmeg onto Eggnog Logs as I write.


Thursday, July 17, 2025

Santa's Whiskers -- another recipe from Visions of Sugarplums

 


 Lucie commented that she was very intrigued by the recipe for Santa's Whiskers cookies I mentioned in the list from the little Visions of Sugarplums booklet.  So, just for you, Lucie, here it is.  They are the cookies at right, next to the mug, in the photo above.  It seems that the name Santa's Whiskers likely comes from the coconut topping.  

SANTA'S WHISKERS
1 cup unsalted butter, softened
3/4 cup sugar
1 large egg
1/4 cup milk
1/2 teaspoon each vanilla and coconut extract
1/4 teaspoon salt
2 cups flour
3 cups shredded coconut
1 cup red and/or green candied cherries, coarsely chopped

Heat oven to 350ยบ.  

Beat butter, sugar, egg, milk, extracts and salt in a large bowl with mixer on medium speed until blended.  (Mixture may appear curdled; don't worry.) On low speed, beat in flour until combined.  Stir in 1 cup coconut and the cherries.  

Place remaining coconut in a bowl.  Drop rounded teaspoons of dough into coconut 1 teaspoon at a time; turn each gently to coat.  Place 2 inches apart on ungreased baking sheet.

Bake 15 minutes or until coconut is toasted and cookies are set.  Cool slightly on the baking sheet on a wire rack before removing the cookies to a wire rack to cool completely.  Makes 5 dozen.

Store these in an airtight container with wax paper between the layers.  May be stored at room temperature up to 1 week, in the fridge up to 2 weeks, or in the freezer for up to 3 months.

Monday, July 14, 2025

Pink Lemonade Bars

 


 I mentioned a few days ago that I would try and post the recipe for Pink Lemonade Bars featured in the little cookie booklet Visions of Sugarplums.  To me these would be perfect for a summer cookie tray, but they would be pretty at Christmas time as well.

PINK LEMONADE BARS

Crust:
3/4 cup butter, softened
1 1/2 cup flour
1/2 cup confectioners sugar

Topping:
4 large eggs, room temperature
2 cups sugar
1 Tblsp. freshly grated lemon zest
1/2 cup fresh lemon juice
1/4 cup flour
1 tsp. baking powder
5 drops red liquid food coloring

Confectioners sugar for topping

Heat oven to 350ยบ.  Line a 13 x 9 pan with foil, letting foil extend above pan at both ends.  Coat foil with nonstick baking spray.

For crust, beat butter, flour, and confectioners sugar in a large bowl with mixer until blended and crumbly.  Press over bottom of prepared pan.  Bake 15 minutes or until light golden.  Remove from oven but do not turn the oven off.

While crust is baking, make topping.  In a large bowl, beat eggs, sugar, lemon zest and juice, flour and baking powder with mixer to combine.  Add food coloring and beat until topping is pink in color.  Pour over the hot crust.

Bake 25 to 30 minutes until top is golden and topping has set.  Cool in pan on a wire rack.

Lift foil by ends to cutting board.  Cut bars in 6 rows lengthwise and 8 crosswise to make 48 bars.  Dust with confectioners sugar.  Makes 48 bars.

(No mention of when to remove the foil.  I think I would do it before cutting the bars, so as not to get shreds of foil mixed in with them.)  

There it is!  Enjoy!

Thursday, July 10, 2025

Visions of Sugarplums -- a fun find!

 


This fun little find was the Woman's Day annual Christmas cookie cookbook for 2005, bound into its magazine pages.   

The cookie recipes include Shortbread Trees, Cherry Checkerboards, Peppermint Tea Cakes, Honey Hazelnut Triangles, Raspberry Brownie Cups, Pink Lemonade Bars, Chocolate-Dipped Pistachio Biscotti, Santa's Whiskers, Cranberry Double-Chip Cookies, Ginger Drops, Almond-Orange Macaroons, and Lime Snowflakes & Ornaments.

The Pink Lemonade Bars are pretty and sound so perfect for a summer day!  Essentially it seems one might add 5 drops of red food coloring to a regular lemon bar recipe.  I will try and share the recipe later this week.  

Are there other cookies from this booklet that sound tempting to you?  Let me know and I will share.

Thursday, February 27, 2025

The actual 2024 Christmas cookie list

 


 It's high time that I share the actual Christmas cookie list for 2024.  It did not turn out to be a carbon copy of the tentative list.  So let's see.  We made 

Chocolate Mint Crisps*
Secret Spice Cookies*
Lemon Shortbread Thumbprints*
Whipped Shortbread*
Chocolate Spritz*
Eggnog Logs*
Almond Raspberry Thumbprints*
Chocolate Orange Cookies*
Sacher Torte Cookies*
Christmas Tree Spritz
Gingerbread Men
Blond Brownies*
Pepparkakor Spritz*
Chocolate-Filled Gingerbread Thumbprints*
Coffee Maple Spritz

* = multiple batches

 I have never made blond brownies as a Christmas cookie, but my hubby loves them and he insisted on doing so.  I'll share the recipe at the end of this post.

The recipe titles in color indicate new recipes -- sort of.  The Pepparkakor Spritz is a recipe we'd tried in 2015 and forgotten about, so I posted about it this year.

The two recipes in color at the end of the list were brand new to us ... recipes I had pinned to try, and I am so glad we did.  Both were unusual and scrumptious!  In fact, our friend Colby told us that the Gingerbread Chocolate Thumbprints may have become his new favorite.  We actually made two batches of those.

Now, for the promised recipe:

BEST  BLOND  BROWNIES

1/2 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 cup vanilla chips
1 cup semisweet chocolate chips
3/4 cup chopped almonds, divided use

In a mixing bowl, cream together the butter and sugars.  Add the eggs and vanilla; mix well.  Sift together the flour, baking powder and salt; add to creamed mixture and mix well.  Stir in the vanilla chips, chocolate chips and 1/2 cup chopped almonds.  Spoon into a greased 13x9” baking pan; spread dough to evenly cover bottom of pan.  Sprinkle remaining 1/4 cup almonds on top.  Bake at 350ยบ for 25-30 minutes or until golden brown.  Cool on a wire rack before cutting into squares.  Yield:  2 dozen.

These blond brownies truly are the best.  They are so easy, and I like the fact that they only call for 1/2 cup butter.  The almonds add a very nice crunch.  These are very quick to make and take along to a potluck or a friend’s house.  Or to add to a Christmas cookie tray ... 

And that's the 2024 Christmas cookie list!



Saturday, December 28, 2024

Pepparkakor Spritz

 


And one more cookie recipe!  We tried this recipe in a previous year (2015) and I mentioned it in passing, but never blogged about it.  This cookie recipe is one of the many excellent ones in this classic baking book from the 1950s -- Best Loved Foods of Christmas -- the very one that came out every Christmas of my childhood as my mother began to plan her kitchen gifts.

I love my regular Pepparkakor recipe (for cutout cookies) 


and am probably not ever going to replace it with these pressed ones.  My regular recipe calls for the rind and juice of an orange, and I love that flavor component.  But the taste is very similar and very festive. My hubby enjoyed trying different shapes with the cookie press for this one, and he sprinkled them with red sugar.  

This is a delicious and somewhat different spritz variation!

Friday, December 27, 2024

Another new cookie recipe -- Gingerbread Chocolate Thumbprints

 


This is another recipe I had pinned to my Christmas Cookie Exchange Pinterest board.  It is one I've wanted to try for awhile, posted by Jenn Lifford to her Clean & Scentsible blog in 2014: Gingerbread Chocolate Thumbprint cookies.  What a festive combination of flavors!

Every year, as most readers know, I make a tentative Christmas cookie list with many old favorites on it.  And I usually add one or two new-to-me recipes that I would like to try.  This was one of those cookie recipes, this year.

My hubby volunteered to try baking these.  He liked the technique of making the thumbprint indentations after the cookies were baked, and thought that it worked very well.

Screenshot from Clean & Scentsible 

These cookies have gone over well with people who have tasted them.  The chocolate and gingerbread flavors go very well together.  Mr. T says these will be a must-make from here on out!

Thursday, December 26, 2024

A new cookie recipe this year -- Coffee Maple Spritz

  

Every year we like to try a new cookie recipe or two.  This year we tried two.  And I think both are "keeper" recipes.

These Coffee Maple Spritz are from Taste of Home, a recipe submitted by Deirdre Cox.  

The only change I made in the recipe was to use all butter (3/4 cup) rather than 1/2 cup butter and 1/4 cup shortening.  I just think all butter works better in pressed cookie recipes.

The recipe gets its coffee flavor from espresso powder and the maple flavor is from maple extract.  It's a very nice flavor and my coffee-loving granddaughter was surprised how much coffee flavor came through in the cookies.  I am anxious to hear how our Nevada family likes these, as most of them enjoy coffee flavor in ice cream.

My hubby had fun with the cookie press (he loves how it produces many different shaped cookies so quickly and easily) and produced a number of delicious cookies with a delightful coffee maple taste!


Wednesday, December 04, 2024

The 2024 tentative Christmas cookie list

 


Well, I have pretty much made my tentative Christmas cookie list for this year.  That's it above.  Of course, Mr. T does most of the baking these days, and I do appreciate his help.  So far, of the cookies on this list, he has made chocolate mint crisps, secret spice cookies, whipped shortbread, chocolate spritz, and he just finished a batch of almond raspberry thumbprints

I'll probably bake the Pepparkakor and the gingerbread men if those get made at all.  Mr. T is not a fan of cut-out cookies (baking them, that is; he has no problem eating them).

I like to try a couple new varieties of cookies every year, but it doesn't always happen.  I keep saving recipes to my "Christmas baking" on Instagram though, and I have an entire Pinterest board called Christmas Cookie Exchange

 


 In fact, I think I'll go browse there right now ...

Thursday, July 25, 2024

Another recipe to try -- Orange Creme Brownies

 


 As I mentioned in a previous post, some time ago I winnowed out the hundreds of scribbled down or clipped out recipes I had stashed here and there in my kitchen and cookbooks.  I found places to file them, sorted some to sell on Etsy, and ended up with a large envelope of them that I didn't quite know what to do with.  I couldn't seem to make up my mind whether to keep them or throw them away.

While planning for Christmas in July, I decided to pull out a recipe from this envelope -- I would pick the first one I came to that sounded the least bit Christmasy!  Living dangerously.  That worked out so well I decided to try it a second time.  And up came this newspaper clipping for Orange Creme Brownies.

Regular readers know I'm pretty partial to the festive flavor combination of orange and chocolate.  

So it seems as if these brownies would make a wonderful addition to Christmas cookie trays or as a kitchen gift on their own.  And hey, wouldn't a selection of orange/chocolate goodies be fun -- the chocolate dipped orange slices, some chocolate orange cookies, some chocolate orange muffins and these brownies -- or any combination thereof?  You can find all of the recipes here: Christmas recipes featuring oranges.

The clipping is hard to read, I know, so I'll type out the recipe.  I have no idea who to credit for this, but I've had the clipping for a very long time.

ORANGE CREME BROWNIES

3/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate morsels
1/2 cup (1 stick) butter, cut in small pieces
1/3 cup sugar
3 Tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon vanilla
2 eggs
1 1/3 cups chopped walnuts

Preheat oven to 325ยบ.  Line the bottom and sides of a 9-inch square pan with foil, allowing it to overhang the edge of the pan slightly.  Butter the foil and set the pan aside. 

Sift the flour, baking powder, and salt onto a square of waxed paper.  

In a small saucepan, combine chocolate morsels, butter, sugar, and orange juice; cook and stir over very low heat until chocolate and butter are melted; remove from heat.  Stir in orange peel and vanilla.    Let cool 10 minutes.  Using a wire whisk, beat in eggs one at a time.  Add reserved flour mixture, beating until smooth; stir in nuts.  

Spread in prepared pan.  Bake until a wooden pick inserted in the center comes out clean, 23 to 25 minutes.  Cool completely on a wire rack.

When cool, spread with Orange Creme (recipe follows) and refrigerate until firm -- about 15 minutes in the fridge or 5 minutes in the freezer.  Spread warm Chocolate Icing over the Orange Creme.  

Using a knife, mark chocolate layer in about 36 squares (1 1/2 inches square).  Refrigerate until chocolate icing layer is firm, about 25 minutes, or place in the freezer for a shorter time.  Lift the foil edges to remove the brownies to a cutting board; cut in squares along marked lines.  Makes 36 brownies.  Refrigerate up to 4 days, or freeze up to 1 month.

    ORANGE CREME

1/2 cup (1 stick) butter, softened
2 cups confectioners sugar
1 teaspoon grated orange peel
1 teaspoon milk
1 teaspoon vanilla

In the small bowl of an electric mixer, beat butter until creamy.  Gradually add sugar, beating until fluffy.  Beat in orange peel, milk, and vanilla.

CHOCOLATE ICING

1 cup semisweet chocolate morsels
1 Tablespoon butter
1 Tablespoon vegetable shortening

In small saucepan, combine chocolate morsels, butter and vegetable shortening.  Stir over very low heat until melted.

These sound delicious!  They do sound like quite a bit of work, as well.  I would most likely double the recipe to make it worth my while.

I'll definitely be trying these with an eye to Christmas gifting.  How about you?

Monday, July 15, 2024

A festive Christmas cookie recipe to try!

 


It's hard to think of a more festive flavor combination than dark chocolate and peppermint, though I'm sure there could be many other contenders for the "festive flavors" category.  I had saved the link for these fabulous Dark Chocolate Candy Cane Cookies -- a 2020 post by Olivia at Liv for Cake.

I was picturing traditional candy cane cookies only dark chocolate, and trying to think what that would look like, though I thought the taste would be amazing.  

Well, these are actually a round dark chocolate crinkle cookie (the recipe calls for them to be scooped with a cookie scoop, but as regular readers know I prefer to shape cookies into balls instead of scooping).  The baked cookies are dipped in melted white chocolate, then sprinkled with crushed or chopped candy canes.  

Aren't they beautiful!?   I love the way she has tied them up with red and white twine.

Photo by Liv for Cake

They would make a gorgeous addition to my cookie trays!

Friday, July 12, 2024

A potential Christmas cookie recipe to try -- Eggnog Cheesecake Crumble Bars

 

I wonder if this Christmas bottle cap was originally intended for a bottle of eggnog?

This fun 1994 milk bottle did hold eggnog.

Always during Christmas in July I try to find at least one new recipe to try out for the upcoming Christmas season.  Sometimes it's a snack or beverage mix for a kitchen gift, or a new possibility for Christmas breakfast.  Probably most often though, it's a Christmas cookie recipe -- something new for the cookie trays.

I've mentioned before about the wonderful baking recipes I've often found at Inside BruCrew Life, where Jocelyn shares recipes she has created.  She has never steered me wrong.

Eggnog always says "Christmas" to me, and I have had this recipe for Eggnog Cheesecake Crumble Bars saved for quite some time.  

It looks nice and easy.  I never buy cake mixes anymore, but for this I might do so.  Or, I could make up an easy cake mix substitute which basically calls for sifting some dry ingredients together.  I would also omit the rum extract because I just don't care for it.  I would most likely substitute vanilla.

Photo from Inside BruCrew Life
 
If we get a cool day that would be conducive to baking during this summer, I think these bars would be fun to try.  They'd be good with a mug of coffee or even a glass of iced coffee.

Saturday, April 13, 2024

Three recipes worth a trip down the chimney

 


 Yes, that is the whimsical title of a Hershey's ad I had clipped and saved some years ago.   In case you missed it, I thought it would be fun to share here in the Christmas kitchen.  I cropped each one out of the ad to make the recipe easier to read.

First is Santa's Chocolate Thumbprint Cookies.  This sounds pretty amazing -- a chocolate cookie with melted vanilla chips swirled on top, then sprinkled with toffee bits and, if desired, a maraschino cherry half.  How festive!
Cherry Cheesecake Bars are next.  I always like a good bar cookie, and cherry cheesecake is a favorite.  This is a brownie with a baked on cheesecake topping which includes chopped maraschino cherries and almond extract.

And lastly there are Holiday Mini Kisses Treasure Cookies.  These are made with graham cracker crumbs, sweetened condensed milk and coconut, making them sound a bit like the Magic Cookie Bars of days gone by.  But they are not at all similar.  These are a drop cookie and are baked.  (Regular semisweet chocolate chips can be substituted for mini kisses.)

I'm thinking I may try one of these for Christmas 2024.  What do you think?
 


Wednesday, January 10, 2024

The actual Christmas cookie list

 


 I like to make a note of how closely I stuck to baking the Christmas cookies I've planned at the beginning of  the season.  Recall, at the beginning of December,  Mr. T (who now does almost all of the cookie baking) had expressed the thought that he would like to add one or two new recipes to the mix this year.  

He also suggested that perhaps there might be cookies that I would like to make personally.   So I added on my old favorite Pepparkakor, which are cut-out cookies, which he has never tackled.  I added on for his benefit the Double-Drizzled Pecan Cookies, the Peppermint Snowballs, the Gingerbread Brownies (all recipes I've made in the past) and the Chocolate-Dipped Maple Logs (which I thought I had never baked, but apparently in 2007 I did).  None of these cookies were baked, however, except for the last-mentioned Maple Logs.  I baked them myself for an informal cookie swap early in December, and they were wonderful.  I also made the Christmas No-Bakes as he has never tried that technique.

For those who are wondering, here's the link to the Christmas no-bakes.  I have dressed these up in all kinds of ways.  This year I skipped the marshmallows, drizzled the cookies with white chocolate and sprinkled with red or green sugar.  Don't think I got a photo.

Mr. T baked two other varieties -- for one, Pumpkin Snickerdoodles, a recipe shared with him by this year's cook at the camp where we volunteer.  Micah devised the recipe himself, and the cookies were a hit at the fall retreats.  After acquiring the recipe, Mr. T was determined to bake these for Christmas.  They are not a Christmas cookie in my book, but he did bake a double batch, I believe.  

The other recipe was Gingerbread Coffeecake Cookies, which I blogged about here.  Oh, were those ever scrumptious!  

I think that does it for the actual Christmas cookie list.  Candy and kitchen gift lists to follow ...