Day 12 -Lacy Brandy Snaps

Ingredients

• 6 tablespoons unsalted butter, cubed
• 1/3 cup sugar
• 3 tablespoons light corn syrup
• 2/3 cup all-purpose flour
• 2 teaspoons brandy
• 1 teaspoon ground ginger
• FILLING:
• 4 cups heavy whipping cream
• 1-3/4 cups confectioners' sugar
• 1/2 cup brandy
• Grated chocolate, optional

Directions

1. In a small saucepan, combine the butter, sugar and corn syrup. Cook and stir over medium heat until butter is melted. Remove from the heat. Stir in the flour, brandy and ginger.
2. Drop by teaspoonfuls, three at a time, 3 in. apart onto a parchment paper-lined baking sheet. Bake at 350° for 7-8 minutes or until golden brown.
3. Cool for 30-45 seconds. Working quickly, loosen each cookie and curl around a thick wooden spoon handle. (If cookies become to cool to shape, return to oven for 1 minute to soften.) Remove to wire rack to cool completely. 
4. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and brandy; beat until stiff peaks form. Just before serving, pipe cream mixture into cookies. Sprinkle ends with chocolate if desired. Yield: 4 dozen.
5. Unfilled snaps will hold in the refrigerator for 2 -3 days in an airtight container

Optional filling:
Eggnog Whipped Cream

• 1 Cup heavy  whipping cream
• 2 TBSP white sugar
• 1 TBSP Vanilla extract
• 1 TBSP rum or 2 tsp rum extract
• 1 tsp ground nutmeg
  

Pour cream into chilled bowl (also good if you put the beaters in y our freezer for a few minutes)
and mix on high for about 2 minutes when all cream will be fluffy. Beat in the sugar until it has stiff peaks.  Slowly add the extracts and nutmeg one at a time making sure there are stiff peaks before you add the next ingredient. Using a star tip for your pastry bag, slowly fill brandy snaps. You can leave ends plain or use chocolate sprinkles on them.

Day 11 - Cinnamon Hazlenut Meltaways

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened, cut into small pieces
• 2 cups all-purpose flour, sifted
• 1/2 cup confectioners' sugar, sifted
• 1 cup ground hazelnuts
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• For rolling cookies:
• 2 cups confectioners' sugar
• 2 teaspoons cinnamon

• Prep Time: 30 minutes
• Cook Time: 15 minutes

• Total Time: 45 minutes

Preparation

Preheat the oven to 350° F. Line two cookie sheets with parchment paper (if you don’t have parchment paper, ungreased cookie sheets work fine, too).
Using a stand mixer, or a large bowl and electric beater, cream the butter on low speed until it is smooth and slightly fluffy. (Or, if you’ve got strong arms, you can use a heavy spoon or old-fashioned rotary beater!)
Add the flour, 1/2 cup of confectioners' sugar, ground nuts, cinnamon, salt and vanilla extract.

Beat on medium speed until the ingredients are well blended and the mixture resembles sand.

Working with about a tablespoon of the cookie mixture at a time, gently press the dough into walnut-sized balls. Place them about an inch apart on the cookie sheets. Bake for 12 to 15 minutes, until the cookies are very lightly browned.
 

Transfer the cookie sheets to a cooling rack and allow the cookies to cool slightly. In the meantime, sift the 2 cups of confectioners' sugar and 2 teaspoons of cinnamon together into a medium bowl. Set a cooling rack over a piece of parchment or wax paper (this will prevent a sugary mess while the cookies finish cooling), or simply lay a large piece of parchment or wax paper on a flat surface.
When the cookies are still warm, but comfortable to the touch, drop them a few at a time into the confectioners' sugar and cinnamon mixture, and roll them around until they are coated. Place the sugar-coated cookies onto the cooling rack or parchment paper-lined surface, and allow them to cool completely.

(Tip: Take care not to crowd or stack the cookies before they’ve cooled, or some of the cookies will lose globs of warm sugar to their neighbors.)

Cooled cookies may be stored at room temperature, in an airtight container, for up to two weeks, or in the freezer, well-wrapped in foil, for up to two months. In both cases, separate layers of stacked cookies with parchment or wax paper.

Day 10 - Chocolate Hazlenut and Caramel Thumbprints

 Chocolate Hazelnut and Caramel Thumbprints

 Yield: about 36 cookies

Prep 40 mins Chill 1 hr Bake 350°F 10 mins  per batch

• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 egg yolk
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1 cup finely chopped hazelnuts (filberts)
• 1 egg white, lightly beaten
• 14 vanilla caramels, unwrapped
• 3 tablespoons whipping cream
• 1/2 cup semisweet chocolate pieces
• 1 teaspoon shortening
• Toasted whole hazelnuts (about 36)

Preheat oven to 350 degrees 

Directions

1. In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.

2. Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.

3. Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.

4. Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.

5. In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.

Nutritional Information

Chocolate, Hazelnut and Caramel Thumbprints

Servings Per Recipe: 18
Amount Per Serving
Calories: 208

• Total Fat: 11.3 g
•     Saturated Fat: 4.8 g
•     Trans Fat: 0.2 g
• Cholesterol: 24.7 mg
• Sodium: 129.1 mg
• Total Carbs: 24.7 g
•     Dietary Fiber: 1.4 g
•     Sugars: 16.5 g
• Protein: 3.2 g

The following items or measurements are not included:

• 1 teaspoon • shortening
• whole • Toasted hazelnuts

Day 9 - Two Tone Cookies

Today I am going to share some 2 Tone cookies with you - As you can see from the picture http://www.bakeatmidnite.com/ for the photography.

above, I wasn't super successful in the decorating portion. The original recipe said to do the white chocolate frosting first on all of them, then the cinnamon. Well, by the time I started the cinnamon, most of the white chocolate had already dried and I was unable to make the marbling. My recipe will reflect the changes needed. Thanks to Judith Hannemann

Makes: 14 servings Yield: about 14 cookies

Prep 35 mins Chill 1 hr Bake 375°F 8 mins  per batch

Two-Tone Cinnamon Cookies

Ingredients

• 1/2 cup butter, softened
• 1 3 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 1 recipe Cinnamon Glaze (see recipe below)
• 1 recipe White Glaze (see recipe below)
• Directions

1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough until 1/4 inch thick. Using a fluted round 3-1/2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

3. Bake in the preheated oven for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

4. Fill a small resealable plastic bag with Cinnamon Glaze; snip off one small corner. Set aside. Spoon White Glaze over tops of cookies, spreading almost to the edges. Do only a few cookies at a time, then adding cinnamon glaze over top and running your knife thru it lightly to marble the two colors. This will ensure all  your cookies will look uniform in their marbling. Place cookies on a wire rack set over waxed paper.  Let stand until glazes are set. Makes about 14 cookies.

• Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Cinnamon Glaze

Ingredients

• 1 cup cinnamon-flavor pieces, bittersweet chocolate pieces, or semisweet chocolate pieces
• 2 teaspoons shortening

Directions

1. In a small saucepan, combine cinnamon-flavor pieces and shortening. Cook and stir over low heat until melted.

White Glaze

Ingredients

• 1 cup white baking pieces
• 2 tablespoons shortening

Directions

1. In a small saucepan, combine white baking pieces and shortening. Cook and stir over low heat until melted.

Christmas Cookies Day 8 - Crack Toffee

I found this recipe wandering around the web and its so easy and uses items you probably keep in your cupboards. I initially made this to give away - but it didn't get into many of the gift packages because we pretty much ate them till there were so few left, I decided to keep them!


Ingredients
1 cup unsalted butter
1 cup light brown sugar
2 cups semi sweet chocolate chips
40 saltine crackers

Directions
Preheat oven to 350 degrees
1. Line a 15"x10" jelly roll pan or 12"x17" cookie sheet with foil and spray with a non stick spray
2. Lay out crackers in a flat layer onto the foil
3. measure out your morsels and set them aside
4. Melt brown sugar and butter until a boil is reached. Reduce heat and simmer uncovered for about 5-6 minutes or until mixture is thickened and sugar is completely dissolved. It should be pretty thick, but thin enough to pour and spread on its own. Pour this mix over the crackers making sure all are coated evenly

5. Bake for 8-10 minutes, or until toffee becomes bubbly
6. After removing pan from oven, let it sit for 3-5 minutes and let it begin to set up.
7. Sprinkle on chips, let them spften and melt about 5 minutes and then spread them into an even layer. You can add nuts, cracker crumbs or whatever else you please at this point, but really, it is so good, it doesn't need anything extra.
Let cool or if needed quickly, refrigerate until it hardens.
Break into pieces and serve - it won't last long!!!!

Christmas Cookies Day 7 -Coconut Lime Bars

These cookies are just a breath of heaven - the touch of lime with the coconut tastes amazing, and the chocolate enhances both flavors.

Makes 24 bars
Ingredients
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 cups all purpose flour
1/2 tsp. kosher salt
3/4 cup chopped macadamia nuts
1 1/2 tablespoons finely grated lime zest
1/2 tsp. pure vanilla extraact
1 package sweetened shredded coconnut
1 cup semi sweet chocolate chips
1 tbsp crisco

Directions
Preheat oven to 375 degrees
Butter a 9 inch square pan and line with parchment paper, leaving a 2 inch overhang on two sides

In a large bowl, whisk butter, brown sugar and 1/3 of the granulated sugar
Add 1 of the eggs, whisk until smooth. Stir in 1 cup of flour, salt, nuts and lime zest.
Spread batter in pan and bake until top is set and very lightly golden, about 15-18 minutes

Meanwhile, in a medium bowl, whisk together 2/3 cup of granulated sugar, 2 eggs and vanilla. Reserve 1/2 cup of the coconut, stir in remaining coconut and 1 cup flour into egg mixture. Gently spread over base,; top with reserved coconut.

Bake until golden and toothpick inserted comes out with moist crumbs attached, 25 -30 minutes.
Let cool completely on a wire rack. Using parchment overhang, lift bars from pan and cut into 24 bars.

In a double boiler, heat crisco and chocolate chips till smooth. Gently dip top of the bars into chocolate and replace on wire rack to cool.

Store in an airtight container up to 1 week. These also freeze well.

Christmas Cookies Day 6 - Linzer Torte

 These cookies take a bit of work - sometimes I wait till the last minutes because I am a little lazy, but they are so worth it!

Ingredients

• 2/3  cup  almonds
• 1/2  cup  packed light brown sugar
• 2 1/2  cups  all-purpose flour, spooned and leveled, plus more for the work surface
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  ground cinnamon
• 1  cup  (2 sticks) unsalted butter, at room temperature
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1  tablespoon  confectioners’ sugar
• 1  12-ounce jar raspberry jam 

Directions

1. Heat oven to 350° F. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; let cool.

2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.

3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

4. Using an electric mixer, beat the butter and the remaining ¼ cup brown sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined (do not overmix).

5. Divide the dough in half, shape into two disks, wrap in plastic wrap, and refrigerate until firm, at least 3 hours.

6. Heat oven to 350° F. On a lightly-floured surface, roll out each piece of dough to a ⅛-inch thickness. Using a 2- to 2 ½-inch round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing them 1 inch apart. Using a ¾- to 1-inch round cookie cutter, cut out the centers from half of the cookies. Re-roll and cut the scraps as necessary.

7. Bake, rotating the baking sheets halfway through, until the edges are golden, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.

Makes 36 cookies
Hands-On Time: 1hr 00m
Total Time: 5hr 00m