Just like the song says “On the first day of Christmas my true love gave to me…”. I’m sure we all agree that the thought behind this is great, but instead of a bird in a fruit tree why not opt for something sweet and homemade that will bring them back for more.
Here are just a few holiday cookies that are inspired from our kathy ireland Style Guides (flavors of the world). With such of an array of holiday cookies this will be the first 12 days of Christmas that will be hard to forget. Now if your favorite cookies recipe is not here and you have a favorite that you would like to share, we would love to here from you. Please email me firstname.lastname@example.org
Enjoy and Happy Holidays!
Cookies from around the world
White Chocolate Cranberry Pistachio Biscotti / Architectural
Premier Cheesecake Cranberry Bars
Eggnog Snickerdoodles / Americana
Cocoa Coffee Bourbon Balls
Coconut Peanut Butter Balls
Mantecaditos/ Puerto Rico
Coco Cranberry Cookies
White Chocolate Christmas Cookie
On the first day of Christmas my true love gave to me…..
White Chocolate Cranberry Pistachio Biscotti
1 ¾ cups flour
½ tsp. baking soda
½ tsp. baking powder
1/8 tsp. salt
½ cup unsalted butter, room temperature
1 ½ tsp. vanilla
½ cup dried cranberries
1 cup unsalted pistachios
8 oz. white chocolate
½ tsp. orange zest, grated
Sift together the flour, baking soda, baking powder and salt, set aside. Beat the butter and sugar in a mixer until light and fluffy. Add the eggs and vanilla. On low speed add the pistachios and cranberries and mix in. Add the flour mixture and beat until just incorporated. Refrigerate about 1 hour.
Preheat the oven to 350° F. Line a baking sheet with parchment.
Divide the dough in half and using lightly floured hands shape each half into a log. Bake about 30 minutes until brown and firm to the touch. Let cool 10-15 minutes. Transfer to a cutting board and slice in the diagonal ¾ inch thick. Place a cooling rack on the baking sheet and arrange slices cut side down and bake until golden brown, approx. 15-20 minutes. Cool.
Chop the chocolate and melt in a double broiler or in the microwave (carefully). Dip each cooled cookies in one side into the melted chocolate and place in a lined tray chocolate side up. Refrigerate briefly to set the chocolate.
Makes about 24
2 cups flour
1 tsp. baking soda
1 tsp. nutmeg
¼ tsp. salt
½ cup butter, softened
1 ½ cups sugar
1 tsp. vanilla
¾ cup eggnog, store bought
mix together and set aside
¼ cup sugar
1 tbsp. nutmeg
In a bowl stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.
Preheat oven to 375°F. In mixing bowl combine butter and sugar, and beat until well blended. Beat in egg, mix until fluffy. Add vanilla mix to blend thoroughly.
Add flour mixture alternately with eggnog, mixing until smooth after each addition.
Drop by tablespoon, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with sugar/nutmeg mixture. Bake until cookies are golden brown 8 to 9 minutes.
Allow to rest on cookies sheet for about 2 minutes then remove to wire racks to cool.
Makes about 3 ½ dozen cookies.
Cocoa Coffee Bourbon Balls
3 cups finely crushed vanilla wafers, 1 (12oz.) box
1 cup powdered Sugar
1 ½ tbsp. cocoa
1 ½ cups finely chopped walnuts
3 Tbs. corn syrup
1 heaping tbsp. instant coffee
½ cup bourbon
Thoroughly combine crushed vanilla wafer crumbs, chopped walnuts, 1 cup confectioners’ sugar, and the cocoa.
In a separate bowl, blend the bourbon, coffee and corn syrup. Stir this bourbon mixture into the dry mixture; blend well. Cover and chill for at least a few hours. Sift about 1/2 to 1 cup of confectioners’ sugar on a cookie sheet.
Shape small bits of the dough into balls and roll them in the confectioners’.
Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners’ sugar again before serving, if desired. These can also be frozen for longer storage.
Makes about 3 dozen