Holiday Cookies

An assortment of festive goodies for entertaining and special times

There are so many special memories wrapped up in the tiny little treats we call cookies, and never more so than at holiday time. So many of us get warm and fuzzy feeling when we remember those afternoons spent in the kitchen with Mom or Grandma preparing once-a-year specialties. Maybe we were too young to handle the hot stuff, but measuring and stirring were always within our abilities. We would do anything to help get those cookies done quickly. And we are so happy that someone wrote those recipes down.

We may not always remember the presents we opened on Christmas morning, but the aroma of fresh-baked cookies is crystal clear. Cinnamon, molasses, peppermint, pecans and even the much-maligned candied fruit are celebrated at holiday time.

Bake a few batches of the cookies in this chapter for family and friends, but don’t forget to save a few for Santa Claus. He’d appreciate an ice-cold glass of milk, too. And honestly, who wouldn’t?

Candy Cane Gingersnaps
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Ground, fresh and crystallized ginger provides these snaps with a triple-power punch. The crushed candy cane sprinkling on top makes them especially suited for Christmas.

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/4 cup dark molasses
  • 1 egg
  • 1-inch piece fresh ginger, peeled and grated
  • 3 ounces crystallized ginger, chopped coarsely
  • 3 ounces peppermint candy canes
  • Granulated sugar for sprinkling

In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, allspice and cloves; mix well. In a large mixing bowl, combine butter, sugar, molasses, egg and fresh ginger; mix well. Add dry ingredients to wet ingredients and mix until well combined; stir in crystallized ginger. Wrap and place dough in refrigerator for at least 1 hour.

Place candy canes in a heavy plastic bag and break into small pieces, using either a mallet or rolling pin. Preheat oven to 375 degrees.

Portion out chilled dough by heaping tablespoons, forming into balls if you wish, and place 2 inches apart on ungreased cookie sheet. Flatten each cookie slightly. Bake 8 to 10 minutes. Remove from oven and immediately sprinkle each cookie with a few pieces of broken candy cane and granulated sugar. Cool.

Makes about 3 dozen.

Freezeworthy: Yes, but cool completely first.

April LeRoy

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.

 
Candied Fruit Slices
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These little jewels are fun to make and pretty to look at. The fact that they are slice-and-bakes makes them convenient for busy cooks. Keep the dough tightly wrapped in the freezer and you can bake as many or as few as you’d like.

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup pecan halves
  • 1 cup soft candied green cherries, cut in half
  • 1 cup soft candied red cherries, cut in half

Cream butter and powdered sugar. Add egg and vanilla, and mix well. Mix in flour and baking soda to make smooth dough. Stir in pecans and candied cherries until evenly incorporated.

Chill dough for 1 hour, then divide into 4 portions. Roll each piece into a log about 7 inches long and 1 1/2 inches around. Roll in wax paper and chill for at least 3 hours.

Preheat oven to 350 degrees.

Unwrap rolls and slice about 1/8-inch thick. Bake on ungreased cookie sheet for 13 to 15 minutes or until lightly browned.

Makes 7 dozen.

Freezeworthy: Yes, but cool completely first.

Jean Gibson and Joanne H. Staats

© 2010, Cookielicious. Seaside Publishing All Rights Reserved.