Christmas Cookies (Recipes)
Hello Again!
I hope everyone is enjoying their holiday with family and friends. I wanted to share some of my favorite Christmas cookie recipes as well as some new ones with you before tomorrow. Hope you enjoy them as much as I did!
Alfajores (Traditional Argentinian Cookies)
Ingredients
1 ¼ C. Cornstarch
1 C All-Purpose Flour
1 tsp. Baking Powder
¼ tsp. Salt
10 Tbsp. Butter, softened
¾ C. Granulated Sugar
1 ½ tsp. Lemon Zest
3 Large Egg Yolks
1 tsp. Vanilla Extract
¼ - ½ tsp. Coconut Extract, optional (use 1/2 tsp for more coconut flavor)
a few tsp. Lemon Juice, as needed
1-2 can Dulce de Leche
1 bag Shredded Coconut
Instructions
In a mixing bowl, whisk together cornstarch, flour, baking powder and salt, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds. Mix in lemon zest. Add in egg yolks one at a time, mixing after each addition until well blended. Mix in vanilla and coconut extract.
With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together, adding a few tsp lemon juice if needed (dough will be fairly dry).
Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to 1 hour until dough is easy enough to work with.
Preheat oven to 350 degrees. Roll chilled dough out between to large sheets of parchment or wax paper to 1/6-inch thickness (I worked with half the dough at a time). Using a 2-inch round cookie cutter cut dough into circles and transfer cookie to a greased cookie sheet.
Bake in preheated oven for 7-9 minutes. Allow cookies 5 minutes to cool on cookie sheet before transferring to a wire rack to cool.
Cool cookies completely then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie. Spread a thin layer of Dulce de Leche around the round edge of the cookie, then roll in shredded coconut. Store cookies in an airtight container at room temperature.
Lemon Cool Whip Crinkle Cookies
Ingredients
1 box Lemon Cake Mix
1- 8 oz. tub of Cool Whip
1 Egg
1/2 – 1 C. Powdered Sugar
Instructions
Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
In a large bowl, mix together cake mix, cool whip and egg. The mix will be VERY fluffy. Just keep mixing until well combined.
Use a small cookie scoop to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
Bake at 350F for 6-8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
*Note* This recipe can also be made with almost any box cake mix. This year I also made a red velvet variation with mint chocolate chips.
Soft Batch Sugar Cookies
Ingredients
1 Stick butter, softened
1/4 Cup cream cheese, softened
1 1/2 Cups granulated sugar
2 Large eggs
1 Teaspoon vanilla extract
1 Teaspoon almond extract
2 1/2 Cups all purpose flour
2 Teaspoons corn starch
1 Teaspoon baking soda
1/4 Teaspoon salt
1 Cup sprinkles
Instructions
In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
Refrigerate dough for two hours before baking.
When dough is done chilling, preheat oven to 350 degrees. Spray two cookie sheets with non-stick cooking spray.
Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
Place the cookies onto prepared baking sheet, spacing 2 inches apart. Bake for 7-9 minutes.
Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
H A P P Y B A K I N G !
