cookies

December 5: Luxardo Cookies

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Sometimes, it’s 11:30 at night and you’ve accidentally had a bottle of red wine. And sometimes, you decide to create your own recipe at that time (and condition). And sometimes, it actually turns out.

That’s how these cookies were born.

(Sometimes, you want to call them Midnight Cookie and dye the batter black, and wake up and decide that perhaps that was one red wine-fueled decision too far. Hey, you can’t win them all.)

Luxardo Cookies

  • 1 c. butter
  • 1 1/2 c. sugar
  • 6 egg yolks
  • 1 t. cherry extract
  • 1/2 t. almond extract
  • 1 t. baking soda
  • 1 t. cream of tartar
  • 2 1/2 c. all purpose flour
  • 1 T. Luxardo cherry syrup (what the cherries are in)
  • 20 or so Luxardo cherries.
  • Gold sprinkles
  1. Cream butter and sugar together; add egg yolks.
  2. Add cherry and almond extracts, as well as baking soda and cream of tartar
  3. Mix together.
  4. Add flour a little at a time and mix after each addition.
  5. Add the tablespoon of Luxardo cherry syrup.
  6. Mix one last time.
  7. Refrigerate for at least an hour.
  8. Roll out and cut 1-2″ circles. (I used a cocktail jigger as my cookie cutter!)
  9. Cut Luxardo cherries in half.
  10. Top each cookie disk with half of a Luxardo cherry; top with gold sprinkles.
  11. Bake at 350 for 8-10 minutes until cookies are a golden color.

Because of the time of night and…other…situations, I don’t have many pictures of the dough. (I did put it on TikTok, which I’m amazed I did.) I needed a dough to use the six egg yolks that were left over from my meringue fails earlier. I looked online and didn’t see any recipes that looked good, but I saw one that had a similar base, so I gave it a shot.

After I baked them, I knew the flavors were all there, but the presentation needed work.

I tried many different ideas. Whole cherries inside the cookie. Half cherries inside the cookie. Chopped cherries inside the cookie. A frosting made of Luxardo cherry syrup and powdered sugar on top of a cherry-stuffed cookie. And finally, I settled on half a cherry on the cookie, no second dough disk on top, with gold sprinkles.

Honestly, this was the wow factor I was looking for with these Christmas cookies. Or cocktail Christmas cookies, as the only time I use Luxardo cherries are with cocktails.

Luxardo cherries are a pricey indulgence, for sure. But I wanted this to be a bougie cookie. I also tried it with regular maraschino cherries, and it worked just fine, but I use maraschino cherries in many of my Christmas cookies. I wanted to try something different.

I love the way these turned out! I feel like I need to have a glass of champagne with this as it eat it! The dark purple with the gold sprinkles really makes this pop; it’s a shimmery and fun addition to my Christmas cookie platter.

December 4: Peppermint Meringues

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I will start off by saying, no one’s perfect.

I made the Peppermint Meringues from the current Food Network magazine, and had a lot of trouble with them. Actually, nine times out of ten when I’ve made cookies from Food Network magazine, I’ve had trouble.

I’m not a baking novice by any stretch of the imagination, and if I were, this recipe would discourage me and make me think I just wasn’t cut out for baking cookies.

Again, no one is perfect. I certainly screw up. Even with cookies. At least once a year while I do my 24 days of cookies, one batch doesn’t work.

This is that batch.

I make meringue cookies every year band have been doing so since Britney rocked a belly chain and low-rise jeans. I know the concept. So when my meringue didn’t set up (using the directions exactly as written), I was perplexed.

And then I started over. This time, I used powdered sugar instead of granular. While it wasn’t as bad as the first batch, it definitely wasn’t up to my meringue standards. That was the first problem.

My second problem came when trying to paint the red stripes in the pastry bag. It’s tough to do, and I ended up using an unused paint brush from my arts and crafts collection. I tried a pastry brush before this, and it looked like a crime scene. It was too big, and the plastic pastry bag isn’t exactly the easiest surface to paint on.

Novice bakers aren’t going to necessarily know to try something else. Heck, I really didn’t know what to do. I totally winged it.

I piped the shapes on the parchment, and because it was a limp and runny meringue, the consistency was off. But I figured I’d try and see what happened. The red stripes did come through, but as I piped more, the color wasn’t as strong. This makes sense to me, but the photo editors at Food Network magazine didn’t get the memo that their picture was to actually look like the cookies their readers would be creating.

After the hour in the oven, I turned off the oven and had them sit in the oven for another 2 hours. As the directions state.

When I took them out, I was again not pleased.

Brown. My white runny meringues spent too long in the tanning bed before prom, and didn’t look like what they were supposed to look like. That was the final problem with this recipe.

Did anyone else make this recipe and have it turn out well? Because at this point, I’m not actually convinced anyone at the magazine tested this recipe.

December 3: Italian Sand Cookies

Italian Sand Cookies
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As I was saying yesterday, I felt the need to get to the bottom of the difference between Italian Sand Cookies and Italian Butter Cookies.

But first–the ever popular Italian Sand Cookies recipe.

Ingredients:

  • 1 1/2 c flour
  • 1/2 c cornstarch
  • 1/2 c shortening
  • 1/2 c butter
  • 3/4 c. confectioners sugar
  • 1/4 c. granulated sugar
  • 1 1/2 t. vanilla extract
  • 2 eggs
  • melted chocolate
  • jimmies or other sprinkles

Directions:

  1. Cream together butter, shortening, sugars, vanilla, and eggs.
  2. Add cornstarch and mix again
  3. Add flour and mix again. The consistency should be like cake batter
  4. Put batter through a pastry bag with a large start tip
  5. Bake at 375 for 10-12 minutes. Edges should just start to be golden brown when you take them out.
  6. Melt chocolate and dip or spoon the melted chocolate on half of the cooled cookie. Decorate with sprinkles or jimmies.

Yeah. None of that happened. (But can you imagine an International Journal of Cookie Pathology?! My scholar’s heart fills with happiness imagining such a scholarly source!)

So, I poured over research. I went to the International Journal of Cookie Pathology to find out what the difference between sand and butter cookies were. I contacted the head of culinary baking studies at the University of Rome. I put in my Freedom of Information request to Congress to open the sealed Italian Butter Cookies – Sand Cookies inquiry from the 70s.

There’s not a lot of research out there on this.

So I did my own. It was a taste test between the Butter Cookies and the Sand Cookies, and here are my scientific results:

  • The Italian Butter Cookies have more butter in them, and no cornstarch like the Italian Sand Cookies. And with that, the Butter Cookies are thicker and the Sand Cookies are lighter and spread out more.

As to why they are Italian? My best guess is based also on personal research: most of the best bakeries I’ve ever been to are Italian.

(I once helped plan, and then participate in, a cannoli tour in the North End of Boston. I think we went to 6 bakeries to determine which had the best cannoli. It was some of my best work.)

Thus concludes my research into this important matter.

Oh, and I also replaced my supply of my jimmies for my Christmas cookies. The line at Joann’s was astronomical, especially for a weekday! Be nice to those retail workers–they showed up!

sprinkles

December 1: Brown Eyed Susans

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I have no idea why these are called Brown Eyed Susans. Maybe they look like eyeballs? But I don’t want to think about that for too long, nor do I want to think about why they are Susan’s eyeballs.

Brown Eyed Susans

Ingredients:

  • 1 cup butter
  • 3 T sugar
  • 1 t almond extract
  • 1/4 t salt
  • 2 c all purpose flour

Cream the butter with a mixer and add sugar, almond extract, and salt. Add flour. Place on to parchment papered cookie sheet in rounded tablespoons, then flatten either with a glass or your fingers. Bake at 400 for 10-12 minutes. Cool on rack. Frost and top with sliced or chopped almonds.

Frosting:

  • 1 c powdered sugar
  • 2 T cocoa
  • hot water
  • 1/2 t vanilla
  • sliced or chopped almonds

Blend sugar and cocoa, add just enough hot water to make frosting spreading consistency. Stir with whisk. Add vanilla.

I will admit, I was skeptical with these. Only 3T of sugar? Weird frosting that asks for hot water, and not even a measurement with that? What sort of Christmas cookie sorcery is this?

But it all worked out.

Oh, and hey, it turns out I haven’t gotten any better at not making a giant mess with the mixer.

24 Days, 2021 Style

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I’m back.

We all know that 2020 was a dumpster fire, and if anyone noticed I was gone from my yearly tradition, maybe they assumed it was because I just couldn’t any more with 2020.

Well, I’ll tell you, yes, that was a reason. But a bigger reason than generally 2020-ness that I didn’t do cookies last year was because I had my heart broken by a promotion I didn’t get, at a job where I was giving it my all. It sent me into a super scary depression, and cookies were about the last thing on my mind. It was bad.

But that was then. And here I am now, with a great new job (!) , a new house (!!), a fiancé (!!!), and some perspective on life, love, and of course, cookies.

I’ll be overhauling this site this year, bit by bit, so don’t be alarmed if things start to look different around here. If there’s anything I’ve learned in the last year, it’s that change isn’t always a bad thing.

Now, on with the Christmas cookies!

December 15: Almond Butter Sticks

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Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Almond Butter Sticks

(courtesy of Saving Dessert)

Ingredients

  • 3/4 cup granulated sugar
  • 2 teaspoons almond extract
  • 1/2 cup unsalted butter, plus 1 tablespoon (divided)
  • 6 ounces cream cheese
  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg, separated (white reserved for glazing)
  • 1/3 cup sliced almonds
  • 1 teaspoon coarse sugar for topping

Directions:

  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a small bowl combine the sugar and almond extract; cover and set aside.
  4. In a medium bowl whisk together the flour, salt and baking powder.
  5. In a large mixing bowl combine 8 tablespoons (1/2 cup) butter and cream cheese. Beat on low until blended. Add the egg yolk and blend until smooth. Add half the flour mixture and beat on low until combined. Add the remaining flour and blend just until the dough starts to come together.
  6. Transfer the dough to a floured work surface. Knead by hand about 25 strokes until the dough is pliable. Roll or press into a 12×12 inch square. Spread with the remaining 1 tablespoon of butter.
  7. Cut the dough in half and place one half on the prepared cookie sheet, butter side up.
  8. Spoon the sugar mixture to within 1/2-inch of the dough edges all the way around. Place the remaining dough half, butter side down, over the sugar. Press the edges tightly to seal.
  9. Brush the dough with a lightly beaten egg white. Sprinkle with almonds and coarse sugar.
  10. Bake 25-30 minutes or until golden brown. It’s best removed from the oven when you think it needs one or two more minutes.
  11. Cool at least 30 minutes.
  12. Cut the pastry in half lengthwise and then into 1/2 to 1 inch strips crosswise.
  13. Store in an airtight container.

Somewhere in the original recipe for this, it says that the author likes that these don’t immediately appeal to children, and therefore are leftover when cookies trays are passed.

I feel this in my soul.

These are my hands-down favorite fave cookie that I make. I love almond extract. I love butter and cream cheese and sugar and actual almonds, and I love making a cookie so good, it flies under the radar like a spy drone.

Here’s the link to when I made them last year, if you need the play-by-play. I doubled them last year, because I don’t like sharing. I still don’t like sharing, but I only had one brick of cream cheese left in my fridge and it’s supposed to be 10 degrees outside tonight.

No problems at all making these, as usual. Even with the rolling out and measuring going on here, these are pretty straight forward. By far, the biggest challenge with these cookies are hiding them from my kids, because they’ve caught on how awesome they are.

December 14: Meringue Cookies

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Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Snowflake Meringue Cookies
(from The Spirit of Christmas Cookbook, Volume 4)

Ingredients:

4 egg whites
1 1/2 c. powdered sugar
1 t. almond extract
1/2 t. ground cinnamon
1/2 t. cream of tartar
decorating sugar

Directions:

1. Cover baking sheets with waxed paper.
2. In a large bowl, beat egg whites until foamy. Add powdered sugar, almond extract, cinnamon, and cream of tartar; beat until very stiff.
3. Spoon meringue into a pastry bag fitted with a small star tip. Make snowflake design. Add decorating sugars.
4. Let sit at room temperature for 30 minutes.

I think these may be my kids’ favorites all around. They ask about them more than another cookie. When they smell the batter in the air, suddenly they are three obedient kids who get along fabulously and do any chore I ask of them.

I did something a little different this year. At the end, I put a little gold or white sprinkle pearl at the top of them, just for a little pizazz. And they stuck!

So maybe when these disappear, my kids will at least feel fancier as they snarf them down.

December 13: Nate’s Eggnogg Cookies

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Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Nate’s Eggnog Cookies

(adapted from Cooking Classy)

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg , plus more for topping
  • 1/2 tsp ground cinnamon
  • 3/4 cup unsalted butter , at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp rum extract
  • 1/2 cup eggnog

Frosting

  • 1/2 cup butter , at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
  • 3 – 5 Tbsp eggnog
  • 1/2 tsp rum extract
  • 3 cups powdered sugar

Directions:

  1. Preheat oven to 350°F (180°C). In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. 
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. 
  3. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. 
  4. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. 
  5. Bake in preheated oven 11 – 13 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.
  2. Recipe Source: slightly adapted from allrecipes.com and inspired by Parent Pretty

Many years ago, my precious first-born came to me at 7 o’clock at night on a school night, and said, “Mom, I read a cookbook for my book report, and I have to bake cookies for it. Oh, and it’s due tomorrow.”

Ahhh…here’s that sweet boy, and how that turned out. That’s right, I was the meanest mom in the world and made him make his own cookies.

And in the seven years since this fateful night, it turns out I have not gotten any nicer and he hasn’t gotten any better and forethought.

Nate had a cookie exchange at school in his AP Chemistry class. He told me the night before, and I said cool, get a recipe and go at it.

He acted like he was annoyed, but I could tell he was into it. Well, until the mixer turned on for the first time. There might have been a jump and a scream. And by might, I mean there was.

This is the cookie he found for me last year, that properly demonstrates his love of eggnog. I brought the eggnog home and the other two kids were so excited! Until they found out Nate would be making cookies with it. I’m the mom in these parts, so I’m sure I’m not privy to all that happens here, but I’m pretty sure the other two made credible threats to their brother for not sharing the eggnog.

I think he did a pretty good job. I said I’d frost them if he mixed up the frosting for me, which he did.

And I hear the cookies were a hit at school, too.

December 12: Kolaczki

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Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Ingredients:

  • 3/4 lb. margarine or butter
  • 3 1/2 c. flour
  • 8 oz. cream cheese
  • pinch of salt
  • Solo filling of your choice, like Raspberry, Cherry, Almond, or Apricot

Directions:

Allow shortening and cream cheese to soften before beginning. Mix cream cheese and butter; gradually add flour and salt. Refrigerate for 3-4 hours. Set out 1 hour before rolling out. Roll very thin (1/4″), cut, fill, and press seams closed. Bake at 350 for about 20 minutes.

I’ve never made kolaczki before, because as I’ve said before, my family has about as much cultural heritage as a piece of loose leaf paper. Though I have enjoyed these through the years. Fruit filling? Powdered sugar? Yes and yes.

Man Friend’s mother had this recipe, typed, that she would make at Christmas. She was nice enough to share it with me a few weeks ago.

I consider myself pretty good at the cookie baking. Every now and then, one challenges me. And these were challenging for me.

Here’s why–I have no sweet Polish or Hungarian or Czech grandmother to show me how to make these. I had two grandmothers, both lived a 1000 miles away, and while one definitely could bake, the only thing I ever saw the other make was a reservation. And I don’t remember really being around Granny (the baking grandmother) before Christmas. (Not that she made kolaczki…but she would make delish southern things.)

Anyway.

I had a heck of a time getting these to stay closed. After two trays and many words I wouldn’t want my children to say, I finally looked up a video on how to fold these. There’s water involved to have them stick together, and way less filling than I was hoping for.

And no, I took no pictures of my failures. But they were delicious just the same.

Now, one word on filling. Jam and preserves still seep out the cookie, so use the Solo filling. Also, as much as I love almond things, almond filling — at least in this cookie — tasted the way play-doh smells. And no one wants that!

December 11: Stroopwafels

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Note: I got behind because of illness.. Now that I can at least sit upright for more than a few hours, I am catching up. But with that, these are going to be more bare-bones than in the past.

Stroopwafels

(from http://www.food.com)

Ingredients

Waffle cookies

4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (1/4 ounce) package active dry yeast
1/2 cup warm water

Filling

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup

Directions

Preheat a pizzelle iron.
To Make Waffles: Dissolve the yeast in the warm water. Cut butter into the flour. Mix in the sugar, cinnamon, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
Roll dough into 12 small balls; Squeeze each ball into the preheated pizzelle iron and bake for about 30 seconds. Cut the waffles into two thin waffles and spread with filling.
To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the soft ball stage (234-240°F, 112-115°C), stirring constantly.

I haven’t made these the past couple of years, mainly because I like to try different recipes and something has to go. Generally that means something with yeast, because it takes too long.

But I love these. They are definitely in my Top 3 faves. You can buy them out in the wild; I’ve seen them more and more in places like Trader Joes and even Target. Which is how I was reminded that I haven’t made this in a few years.

There’s something about the cinnamon caramel in the cookie…it’s so welcoming and homey. You’re supposed to heat this on top of a steaming cup of coffee or tea, which definitely makes the cinnamon caramel filling become gooey and wonderful.

I use a pizzelle iron, because I can’t find a stroopwafel iron for less than three figures. (If you find one, let me know!) So if you have a pizzelle iron, give these a shot. It’s a different process and a different flavor, but in the end it’s another cookie, and that’s always a good thing.