Posts Tagged ‘christmas cookies’

Tasteful Tuesday: Spritz Cookies

Tuesday, January 16th, 2018

Tasteful Tuesday

Spritzgebäck may be a traditional Christmas treat, but with your cookie press and this recipe they’ll become a staple recipe in your kitchen throughout the year. If you don’t have a cookie press, no problem! You can form the dough into a half-inch ropes and shape them into rings. These Spritz Cookies can be topped with a nice glaze on top (recipe included below) for added sweetness.

What You’ll Need:


  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 3/4 cups all-purposed flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon peppermint/almond/vanilla/other extract


  • 2 cups confectioners’ sugar, sifted
  • 3 tablespoons to 1/4 cup milk
  • 1/4 teaspoon peppermint/almond/vanilla/other extract
  • food coloring, optional


  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter with granulated sugar on medium-high speed until fully combined, about 3 minutes.
  3. Add egg yolk, flour, salt, extract and milk and beat to combine.
  4. Fill a cookie press with dough and fit with a wreath disk, or roll dough into half-inch ropes and shape into rings. Press or place cookies onto baking sheets.
  5. Bake in preheated oven until just golden, about 12 to 14 minutes. Remove and place sheets on a wire rack and cool cookies completely.
  6. Whisk together confectioners’ sugar and milk until smooth, whisk in extract.
  7. If you are using food coloring, add a drop or two to a small amount of glaze and use a toothpick or knife to create a swirl, or combine completely if desired. Dip tops of cookies in the glaze then return to the wire rack glaze-side up. Enjoy!

*Glaze can be stored in an airtight container at room temperature for up to three days (whisk before using). Cookies can be stored in an airtight container at room temperature for up to three days.

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Red Velvet Cookies with Cream Cheese Frosting

Tuesday, December 13th, 2016

Combining the richness of red velvet and the look of a whoopie pie, this holiday dessert is perfect for a Christmas party or New Year’s Eve celebration.

What You’ll Need:

  • 1/3 cup semisweet chocolate chips
  • Red Velvet Cookies with Cream Cheese Frosting1/4 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 tablespoon red liquid food coloring
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 1/2 cups powdered sugar
  • 4 ounces cream cheese, softened


  1. Preheat oven to 375°F. Melt chocolate and butter in a large bowl in the microwave until melted and smooth, stirring every 30 seconds.
  2. Whisk in granulated sugar, eggs and food coloring until smooth.
  3. In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, vanilla and salt, and add to above mixture. Stir gently to combine.
  4. Place 1/2 cup of the powdered sugar in a small bowl. Drop dough by tablespoonfuls into powdered sugar and roll to coat. Place each ball on parchment or tinfoil-lined baking sheets.
  5. Use your hand to gently flatten the balls of dough. Bake in preheated oven until cookies are almost set and outsides are slightly crackled, about 10 minutes.
  6. Transfer to wire racks and cool completely.
  7. Meanwhile, beat cream cheese and remaining powdered sugar with an electric mixer on medium speed until smooth. Spread filling onto flat sides of half of the cooled cookies. Gently press remaining half of cookies onto frosted half. Enjoy!

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Tuesday Recipe: Peppermint Meltaway Cookies

Tuesday, December 4th, 2012

Today, December 4th is National Cookie Day. Appropriately in the first week of December, with all the baking that takes place during this busy holiday season. In honor of both the celebration of delicious cookies and the festivities soon to come, today’s featured recipe highlights one of the season’s favorite flavors. Consider making a batch of Peppermint Meltaway Cookies at your next party for a real crowd pleaser.

What You’ll Need

For the Cookies:

1/2 cup powdered sugar

1 cup butter, softened

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/2 teaspoon peppermint extract

For the Glaze:

1 1/2 cups powdered sugar

2 tablespoons butter, softened

1-2 tablespoons milk

1-2 teaspoon peppermint extract

2-3 drops red food coloring

hard peppermint candies or candy cane, crushed


For the Cookies:

1. Combine sugar, butter and peppermint extract in large mixer bowl.

2. Beat at medium speed until creamy (1-2 minutes).

3. Reduce speed to low; add flour and cornstarch.

4. Beat until well mixed (1-2 minutes).

5. Cover; refrigerate until firm (30-60 minutes).

6. Heat oven to 350°F; shape rounded teaspoonfuls of dough into 1-inch balls.

7. Place 2 inches apart on ungreased cookie sheets.

8. Bake for 12-15 minutes or until edges are lightly browned.

9. Let stand for 1 minute; remove from cookie sheets; cool completely.

For the Glaze:

1. Combine powdered sugar, butter, peppermint extract, and enough milk for desired glazing consistency in a small bowl.

2. Stir in food color, if desired.

3. Drizzle over cooled cookies.

4. Immediately sprinkle with crushed candy. Makes approximately 24 cookies. Enjoy!

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