Tag Archives: Cookies

Jam Thumbprint Cookies

Posted in Christmas Baking, Cookies, Dessert by

This time of year, one of the most popular cookies is the thumbprint cookie. There are so many different recipes out there and it’s hard to choose which one is the best. I’ve made several different kinds and I think Ina’s cookies are the best. They are a shortbread based cookie which lends a nice flakiness to the cookies. Once the dough is chilled they are rolled into balls and dipped into coconut. The coconut does not overpower the cookies.  People who don’t like coconut, generally like these. Just ask my son who kept saying ewww when I was making them.

I ended up bringing them to a cub scout Christmas party and learned that the raspberry flavor was the most popular. All I had leftover were several apricots. Which is fine with me, I have leftovers!

Jam Thumbprint Cookies:

  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam ( I used sugar free)
  1. Preheat the oven to 350 degrees F.
  2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Source: Barefoot Contessa Family Style by Ina Garten

Holiday Biscotti

Posted in Christmas Baking, Cookies, Dessert by

About 4 years ago I saw Giada De Laurentiis make these holiday biscotti on her show. I was always a little fearful of making biscotti and I have no idea why. These are so easy to make, but take a little extra time because they have bake twice. I made the biscotti as soon as I saw the recipe and added them to my regular holiday baking list. Everyone raves about them and it won’t be Christmas without having a plate of biscotti. I am sitting here and asking myself why I only make them during the holidays. The only thing that makes them “holiday”‘ biscotti are the red and green sugar crystals sprinkled on the white chocolate. Take those away and they are regular biscotti to be made all year round. I will probably start doing that.

Note: Please use really good white chocolate, like Baker’s, which can be found in every grocery store. I’ve found that using the white chocolate chips can be stressful. I’ve tried many times using just the chips only to have the white chocolate seize up on me. But using good white chocolate and chopping it up with a knife before melting, always works for me. I use the double boiler method. I take a glass bowl and place it over a pot of low simmering water. Works every time!

Holiday Biscotti:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup pistachios, coarsely chopped
  • 2/3 cup dried cranberries
  • 12 ounces good-quality white chocolate, chopped
  • Red and green sugar crystals, for garnish
  1. Preheat the oven to 350 degrees F.
  2. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  3. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet.(Lightly wet your hands while you form the dough, it will make it easier)Bake until light golden, about 40 minutes. Cool for 30 minutes.
  4. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  5. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  6. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Source: Giada De Laurentiis via Food Network


Hershey’s Candy Cane Kisses Cookies

Posted in Christmas Baking, Cookies, Dessert by

Have you seen these little gems yet? Hershey’s Candy Cane Kisses are now one of my favorite holiday candies. They have bits of candy cane in them which was a nice surprise to me. My mother-in-law got a bag this week and we noticed on the back of the package is a cookie recipe. I knew this was something I must try.

My son and I had a great time making the cookies. This recipe is perfect for the kids! You don’t need a fancy mixer. Use your standard hand held blender and a spoon. He had so much fun rolling the dough and rolling it in the sugar crystals. One thing I recommend is to wait at least 3 minutes, or a little more, to put the kisses in the middle of cookie after baking. I was a little anxious with my first batch and the kisses melted a bit too much for my liking. With the second batch I patiently waited and they turned out much better. I know you will enjoy these cookies as much as we are right now.

Hershey’s Candy Cane Kisses Cookies:

  • 48 HERSHEY’S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • Red or green sugar crystals, granulated sugar or powdered sugar
  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Source: Hershey’s Candy Cane Kisses