Tuesday, November 24, 2009

Holiday Baking

We started our Holiday baking a few weeks ago. I thought I would share a few of our favorite recipes over the next few weeks.

This first recipe is a twist on a family favorite. Next to snickerdoodles, chocolate chip is the favorite cookie around here. I came upon this recipe during my seminary days. A favorite professor would frequently bring cookies to class, and he shared the recipe with us. I found these fun white chocolate chips with red and green swirls and switched my recipe up a bit.

Holiday chip cookies

1 cup butter softened, no substitutes
3/4 cup granulated sugar
3/4 cup brown sugar
1 egg
2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup chocolate chips
1 cup white holiday swirl chips

Pre-heat oven to 350. Mix butter, sugars, and egg. Add flour, soda, and salt. Stir is chips. Spoon teaspoonfuls on ungreased cookie sheets and bake for 12- 15 minutes.

This other cookie is also a Christmas favorite that I have been making for many years. It comes from pampered chef. I like to make it for our annual neighborhood cookie exchange. This recipe makes a lot of cookies, and it doesn't contain any eggs or nuts so I don't have to worry about allergies.

Spritz Cookies

4 sticks of butter, no substitutes
2 3/4 cups of flour
1 package golden butter flavored cake mix ( I like Duncan Hines)
Colored sugar

1. Preheat oven to 350. Microwave 2 sticks of butter on high for 1 minute or until melted. Slice the remaining butter into 1/2 inch pieces; add to melted butter, tossing to coat. Allow butter to stand 3-5 minutes or until softened.

2. Meanwhile, place the flour in a large bowl. Add the cake mix to the flour; break up any lumps with a wisk.

3. Wisk the butter until smooth and free of lumps. If needed return the butter to microwave for 10-20 seconds or until creamy and pourable. DO NOT MELT COMPLETELY. Pour butter, all at once, into dry ingredients. Using a wooden spoon, mix until dry ingredients are incorporated and the dough is smooth.

4. Fill your cookie press. Press dough onto baking sheet about 1 inch apart. Sprinkle with colored sugar and bake 15-17 minutes or until very light golden brown. Cool for 3 minutes on baking sheet and remove to a cooling rack.



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