Christmas Cookies ~ Julie Lence

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 350º. 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/