It’s the most
wonderful time of the year, and with it comes sugary treats many of us cannot
ignore. Every year, I have to remind myself to not over-indulge. One year,
hubbs and I went through 4 bags of candy! So when in stores, I stay away from
the candy. But who can resist the cookies? I know I can’t, so that’s another
thing I try to stay away from. Sometimes it really isn’t hard. I’m the only one
who eats them. But other times…
This month I’m
sharing simple cookie recipes, because who am I kidding? I’m going to indulge, and
you should join me.
Enjoy, & Happy Holidays!
Santa’s Trash
Cookies
Ingredients:
1 cup (2
sticks) unsalted butter, softened
1/2 cup packed
light brown sugar
1/2 cup granulated
sugar
1 large egg
2 tsp. pure
vanilla extract
2 1/4 cup
all-purpose flour
1 tsp. baking
soda
1/4 tsp. kosher
salt
1 1/4 c. semisweet
chocolate chips
3/4 c. crushed
potato chips
3/4 c. crushed
pretzels
1/2 c. red
and green sprinkles
Flaky sea salt
Directions:
Preheat
oven to 350ยบ. In a large bowl, using a handheld mixer on medium-high speed,
beat butter, brown sugar, and granulated sugar until light and fluffy, 3 to 4
minutes. Beat in egg and vanilla until combined.
In a medium bowl,
whisk flour, baking soda, and kosher salt until combined. Gradually add dry
ingredients to egg mixture and beat until just combined.
Gently fold in
most of the chocolate chips, potato chips, pretzels, and sprinkles (reserve
some for pressing on tops of cookies).
Using a medium
cookie scoop, scoop balls of dough (about 2 tablespoons each) and arrange on 2
parchment-lined baking sheets. Lightly press down on each cookie to flatten,
then press reserved chocolate chips, potato chips, pretzels, and sprinkles on
top. Sprinkle with sea salt.
Bake cookies until
edges are just starting to get golden, about 15 minutes. Let cool slightly,
then transfer cookies to wire racks and let cool completely.
https://www.delish.com/cooking/a50432/santas-trash-cookies-recipe/
Italian Lemon
Cookies
Ingredients:
Cookies:
3 cups all-purpose
flour, plus more for dusting
3 tsp. baking
powder
1/2 tsp. kosher
salt
1 cup (200
g.) granulated sugar
1/2 cup (1
stick) unsalted butter
2 large eggs
1 large egg
yolk
Zest of 1 lemon
1/4 cup fresh
lemon juice
3 Tbsp. heavy
cream
1 tsp. pure
vanilla extract
Glaze:
1 1/2 cup confectioners'
sugar
3 Tbsp. (or
more) fresh lemon juice
Finely grated
lemon zest, for serving
Directions:
Cookies:
In a medium bowl,
whisk flour, baking powder, and salt.
In the large bowl
of a stand mixer fitted with the paddle attachment, beat granulated sugar and
butter on medium speed until light and fluffy, about 2 minutes. Add eggs and
egg yolk, one at a time, beating to blend after each addition. Add lemon zest,
lemon juice, cream, and vanilla. Beat, scraping down sides of bowl as needed,
until fully incorporated, about 1 minute. Gradually add dry ingredients and
beat on low speed until just combined and a soft dough forms, about 30 seconds.
Cover bowl with plastic wrap and refrigerate at least 1 hour or up to
overnight.
Arrange racks in
upper and lower thirds of oven; preheat to 350°. Using a small ice cream scoop
(about 1 1/2 Tbsp.), scoop dough onto a lightly floured surface. Using floured
hands, roll each to a 5" to 6" rope. Form rope into a circle, then tuck
one end through the center to create a knot. Repeat for a total of 24, spacing
2" apart between 2 parchment-lined baking sheets.
Bake cookies,
rotating sheets front to back and top to bottom halfway through, until bottoms
are lightly golden brown and tops are still pale, 10 to 12 minutes. Do not
overbake. Transfer to a wire rack and let cool. Repeat with remaining dough and
a fresh parchment-lined baking sheet.
Glaze:
Step 1In a
small bowl, whisk confectioners’ sugar lemon juice until a thick but pourable
glaze forms (add a little more lemon juice, 1 tsp. at a time, if glaze is too
thick).
Step 2Dip top
of cooled cookies into glaze, then set on a wire rack or parchment-lined baking
sheet. Grate lemon zest over tops before glaze has fully set. Let set before
serving, about 15 minutes.
https://www.delish.com/cooking/recipe-ideas/a41411629/italian-lemon-cookies-recipe/
Chocolate Caramel
Kiss Cookies
Ingredients:
1/2 cup butter, softened
1/2 cup packed brown
sugar
1 cup sugar, divided
1 large egg plus 1 large
egg yolk, room temperature
1-1/2 tsp vanilla extract
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
24 caramel-filled milk chocolate
kisses
Directions:
Preheat oven to
350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy, 5-7
minutes. Beat in egg, egg yolk and vanilla. In another bowl, whisk the next 5
ingredients; gradually beat into creamed mixture.
Shape rounded
tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on
ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes.
Immediately press a chocolate kiss into center of each cookie (cookie will
crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.
https://www.tasteofhome.com/recipes/chocolate-caramel-kiss-cookies/