Holiday Desserts
We're nearing the end of the holiday season, so, of course, we have to have another round of Holiday Desserts. Check out the Gingerbread Cupcakes with Gingerbread Frosting, the Rugelach, or any of the other yummy holiday desserts in today's post. Enjoy!
ORIGINAL FANTASY FUDGE
I found this on Allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CANDY CANE SANDWICH COOKIES
This is from Better Homes & Gardens, and begins, "Turn a favorite holiday flavor into pretty peppermint sandwich cookies and serve them up at a cookie exchange, holiday party, or potluck."
Prep Time: 45 minutes; Chill Time: 1 hour; Bake Time: 8 minutes; Servings: 20; Yield: 20 sandwich cookies
To view this online, go to https://www.bhg.com/recipe/candy-cane-sandwich-cookies/.
Ingredients
2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1-1/2 cup all-purpose flour
Red paste food coloring
1 recipe Peppermint Filling
Peppermint Filling
1/3 cup butter, softened
1/4 teaspoon peppermint extract
2 cup powdered sugar
2 tablespoon milk
Directions
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of 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.
Divide dough in half. Leave one half plain. Tint the remaining half with desired amount of food coloring. Cover each portion and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375°F. Shape each portion of dough into 1/2-inch balls. Roll together one plain ball and one red ball. Place on an ungreased cookie sheet. Press with the bottom of a sugared glass until about 1/4 inch thick. Repeat with remaining dough, placing balls 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to wire racks; cool.
Spread Peppermint Filling on bottoms of half of the cookies, using 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down.
Peppermint Filling
In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in peppermint extract. Gradually beat in powdered sugar. Beat in enough milk to make a filling of piping consistency.
To Store:
Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
ORIGINAL FANTASY FUDGE
I found this on Allrecipes. It begins, "This fantasy fudge recipe is straight from the label of a well-known brand of marshmallow cream. After some time, the company changed the recipe, but this is the original for smooth chocolate and marshmallow cream fudge with walnuts. This recipe makes a large batch (3 pounds!) so consider gifting some of these sweet fudgy morsels to friends and family during the holidays."
Prep Time: 5 minutes; Cook Time: 10 minutes; Additional Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 48; Yield: 3 pounds
View this online at https://www.allrecipes.com/recipe/228782/the-original-fantasy-fudge/.
Ingredients
3 cups white sugar
3/4 cup margarine
2/3 cup evaporated milk
1 (12 ounce) bag semisweet chocolate chips
1 (7 ounce) jar marshmallow cream
1 cup chopped walnuts
1 teaspoon vanilla extract
Directions
Grease a 9x13-inch pan.
Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil and cook for 5 minutes, stirring constantly.
Remove from the heat and add chocolate chips; stir until chocolate chips are melted and mixture is thoroughly combined. Stir in marshmallow cream until incorporated. Mix in walnuts and vanilla.
Transfer fudge to the prepared pan and use an offset spatula to spread out and flatten. Let cool for at least 1 hour before cutting into squares.
GINGERBREAD CUPCAKES WITH GINGERBREAD FROSTING
Just the name of this got my attention. It's from Baking at Home, and begins, "These gingerbread cupcakes have a moist, soft crumb and a delicate flavor of molasses and spices. A sweet gingerbread frosting brightens the flavor of the cupcakes. If you’re a gingerbread lover, then this recipe is for you."
Prep Time: 10 minutes; Cook Time: 22 minutes; Total Time: 32 minutes; Yield: 12 cupcakes
To view this online, go to https://bakingathome.com/recipe/gingerbread-cupcakes-with-gingerbread-frosting/.
Ingredients
Cupcakes
1/2 C. Crisco® All-Vegetable Shortening *can also use unsalted butter at room temperature.
1/2 C. light brown sugar packed firmly in cup
1 large egg, room temperature
1/2 C. Grandma’s Molasses®
1/2 C. whole milk, room temperature
1 tsp. Spice Islands® Pure Vanilla Extract
1-1/3 C. all-purpose flour
1/2 tsp. Clabber Girl® Baking Powder
1/2 tsp. Clabber Girl® Baking Soda
1/2 tsp. kosher salt
1-1/2 tsp. Spice Islands® Ground Ginger
1/2 tsp. Spice Islands® Ground Nutmeg
1 tsp. Spice Islands® Ground Saigon Cinnamon
1/8 tsp. Spice Islands® Allspice *can be omitted if you do not have it on-hand
Frosting
1/2 C. butter unsalted, room temperature
1/2 C. Crisco® All-Vegetable Shortening
4 C. powdered sugar
1/4 C. milk
1 Tbsp. Grandma’s® Molasses
1/4 tsp. Spice Islands® Ground Ginger
Directions
Cupcakes
Preheat the oven to 350°F and line a 12-count cupcake pan with liners; set aside.
In a stand mixer fitted with the paddle attachment, add the shortening and brown sugar; beat on medium speed until fluffy; about one minute.
Add the extract, molasses, egg, and milk. The mixture will look a little bumpy at first but will even out once the dry ingredients are added. Be sure to scrape down the stand mixer bowl with a rubber spatula since this batter will become sticky.
Reduce the stand mixer speed to low and slowly add in the flour, spices, salt, baking powder, and baking soda. Scrape down the bowl sides to mix all the batter.
Scoop batter into lined cupcake pan and fill each about 3/4 of the way. This recipe makes exactly 12 standard cupcakes.
Bake cupcakes for 20-23 minutes. A toothpick or tester inserted into the center of a cupcake will come out clean once removed.
Allow cupcakes to cool for at least one hour before frosting.
Frosting
Add room temperature butter, shortening, ginger, and molasses to a stand mixer; mix on medium-low speed until creamy.
Slowly add the powdered sugar and reduce the stand mixer speed to low. Once the ingredients start to incorporate, add the milk, and increase the speed. Use a rubber spatula to scrape down the sides. The frosting will be thick and moist. If it is too dry add a tablespoon more of milk.
Fill a piping bag fitted with a large star tip with frosting and ice cooled cupcakes. Pipe cupcakes, and then sprinkle each with gold sanding sugar. Garnish each cupcake with a topper and enjoy!
Tips
HOW TO MAKE THE GINGERBREAD FROSTING
Making gingerbread frosting is easier than you think! Typically, we use a cream cheese buttercream recipe, but adding subtle flavors of ginger and molasses sounded appealing for these holiday cupcakes. The trick is you only need a little bit of molasses and ginger flavoring to not overpower the buttercream. I used both room temperature butter and shortening in this frosting so that it would pipe well and get those perfectly crusted outer edges on the swirls.
Made in a stand mixer fitted with the paddle attachment, the end result was a sweet, rich frosting that had a subtle, warm taste of molasses, and ginger. This recipe adequately piped twisty swirls on 12 cupcakes. Consider doubling it for larger cupcake quantities.
STORING
Since these are made with fresh dairy ingredients like butter and milk they do need to be refrigerated. Store gingerbread cupcakes in an airtight container for up to 3 days for best flavor and texture.
These can also be frozen with or without frosting. To freeze, place frosted cupcakes on a parchment-lined baking sheet. Freeze for 2-3 hours or until solid. Once solid, wrap each with plastic wrap and store in an airtight, freezer-safe container.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CANDY CANE SANDWICH COOKIES
This is from Better Homes & Gardens, and begins, "Turn a favorite holiday flavor into pretty peppermint sandwich cookies and serve them up at a cookie exchange, holiday party, or potluck."
Prep Time: 45 minutes; Chill Time: 1 hour; Bake Time: 8 minutes; Servings: 20; Yield: 20 sandwich cookies
To view this online, go to https://www.bhg.com/recipe/candy-cane-sandwich-cookies/.
Ingredients
2/3 cup butter, softened
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1-1/2 cup all-purpose flour
Red paste food coloring
1 recipe Peppermint Filling
Peppermint Filling
1/3 cup butter, softened
1/4 teaspoon peppermint extract
2 cup powdered sugar
2 tablespoon milk
Directions
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping sides of 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.
Divide dough in half. Leave one half plain. Tint the remaining half with desired amount of food coloring. Cover each portion and chill about 1 hour or until dough is easy to handle.
Preheat oven to 375°F. Shape each portion of dough into 1/2-inch balls. Roll together one plain ball and one red ball. Place on an ungreased cookie sheet. Press with the bottom of a sugared glass until about 1/4 inch thick. Repeat with remaining dough, placing balls 2 inches apart on cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Transfer to wire racks; cool.
Spread Peppermint Filling on bottoms of half of the cookies, using 2 teaspoons for each cookie. Top with the remaining cookies, bottom sides down.
Peppermint Filling
In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in peppermint extract. Gradually beat in powdered sugar. Beat in enough milk to make a filling of piping consistency.
To Store:
Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
GINGERSNAP COOKIES
This is from Kristina Vanni in The Spruce Eats. Kristina wrote, "Gingersnaps have been enjoyed for centuries. In fact, the early versions of these spiced cookies were likely invented by medieval monks in Germany as early as the 13th century. The recipes were passed down through the generations and found their way to America with the early colonists. They are still enjoyed to this day, especially around the holidays.
"The moment you smell the aroma of molasses, cinnamon, cloves, ginger, and nutmeg wafting from the oven, you know the holidays are near. These classic cookies make the perfect edible holiday gift. They're easy to roll and bake and they keep well in an airtight container. Bake up a few batches to give away to friends and family and take a batch along to your next holiday cookie exchange. The spiciness of the ginger and the richness of molasses pairs well with a warm cup of tea or coffee..."
Prep Time: 10 minutes; Cook Time: 12 minutes; Total Time: 22 minutes; Makes 18 servings; Yield: 36 cookies
View this online at https://www.thespruceeats.com/gingersnap-cookies-4768986.
Ingredients
3/4 cup shortening, or softened butter
1/4 cup granulated sugar, plus more for rolling
4 tablespoons molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
Directions
Gather the ingredients.
Preheat the oven to 350 F. Prepare two cookie sheets by lining with parchment paper.
Combine the butter or shortening, sugar, molasses, and egg in a large bowl until light and fluffy.
Stir together the flour, baking soda, cinnamon, cloves, ginger, and nutmeg in another bowl.
Stir the flour mixture into the molasses mixture.
Form the dough into 1-inch balls using a 1 tablespoon scoop, and roll in additional granulated sugar.
Place each ball 2 inches apart on prepared cookie sheets. Bake for 12 minutes for a softer cookie and longer for a crisper cookie.
Cool on a wire rack.
Store in an airtight container.
Softened Butter vs. Shortening
This recipe works well with either softened butter or shortening.
Shortening tends to yield a higher, lighter-textured baked goods, while butter tends to result in cookies that are flatter and crisper.
Butter imparts more of its own rich flavor in a recipe while shortening remains a neutral flavor, allowing spices to really shine.
Shortening is soft at room temperature, so if time is of the essence and you don't have any butter softened, it is a good option.
You may be pleased to know that many major shortening brands now make all of their shortening products without trans fats.
RUGELACH
This is from Cathy Barrow on The Spruce Eats. Cathy wrote, "In Yiddish, rugelach means “little twist”, referencing the crescent-shaped cookie made with tender dough coiled around a nutty filling.
"Rugelach are believed to be closely related to an 18th century Austrian pastry, and similar crescent-shaped pastries can be found in many bakeries across the world. Originally made with a yeasted dough, this cream cheese version became ubiquitous in the last century.
"Filled with nuts, spices, and dried fruit, the flaky pastry is well caramelized on the bottom and bronzed on the top. Crispy, sweet, small, and rich, they’re perfect with a cup of coffee or tea. Rugelach will stay fresh for weeks in a cookie tin and make a lovely addition to cookie gift boxes."
To view this online, go to https://www.thespruceeats.com/rugelach-recipe-6745431.
Ingredients
For the Dough:
4 ounces cold cream cheese, cubed
4 ounces (1/2 cup) cold unsalted butter, cubed
1 cup all-purpose flour, more for the work surface
1/4 teaspoon fine salt
For the Filling:
1/4 cup finely chopped toasted walnuts
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon honey
1/4 cup dried currants
For the Egg Wash:
1 large egg, beaten with 1 teaspoon water and a pinch of salt
Directions
Gather the ingredients.
Add the cream cheese, butter, flour, and salt to the bowl of a food processor. Pulse until combined and pebbly, then run the machine continuously until the dough forms a ball, about 1 minute. Alternatively, cut the cream cheese and butter into the flour with a pastry cutter or two knives until crumbly. Use your hands to gather the mixture into a cohesive dough.
Form a 6-inch disk, then wrap the dough. Use a rolling pin across the wrap’s surface to flatten and smooth the top. Tap the edges around the disk to form a 1-inch edge. This will keep the dough from crumbling at the edges when rolled out. Refrigerate the dough disk for at least 4 hours or overnight.
Stir together the walnuts, sugar, and cinnamon in a small bowl.
Remove the dough from the refrigerator and allow it to warm slightly until a fingertip can be slightly pressed into the surface without cracking, about 5 minutes.
Line a rimmed baking sheet with parchment paper.
Lightly flour the work surface. Roll the dough into a circle about 10-inches in diameter, and about 1/4-inch thick. For the tidiest, prettiest cookies, trim to size using a fluted pastry cutter or a pizza wheel.
Use a pastry brush to lightly brush the honey over the surface of the dough leaving a 1/2-inch border.
Spread the nut mixture across the surface of the dough, leaving a 1/2-inch border.
Scatter the currants evenly over the nut mixture and press down gently into the dough.
Use the fluted wheel or pizza cutter to divide the circle into 16 even triangular wedges. It's OK if the sugary mixture moves around.
Use an offset spatula, as needed, to loosen one section at a time from the work surface. Working from the wide end of each triangle, roll the crescent up to the pointed end, pressing to seal. It's OK if some of the filling falls out and ends up on the outside of the cookie.
Place the cookie, seam side down, on the baking sheet. Repeat with the remaining pieces. Freeze for at least 1 hour.
Position a rack in the center of the oven and heat to 375 F. Stack another baking sheet under the one holding the cookies. Brush the egg wash lightly on the top of each cookie. Bake for 22 to 25 minutes until the cookies are deeply bronzed and the filling is bubbling.
Remove the baking sheet to a rack to cool the cookies completely before storing.
Recipe Tips
The recipe may be doubled. Make 2 disks, 16 cookies each.
Finely chopping the nuts makes it easier to roll the crescent tightly.
Use full fat, block cream cheese (not whipped) and the very best butter.
Currants can be hard to find. Substitute any dried fruit and chop very finely.
Avoid the temptation to increase the filling. It will be messy, contribute to burning, and will not benefit the cookie.
The cookies keep their shape best when frozen before baking.
Double the baking sheets to avoid burning. Caramelized is lovely. Burned is not.
Make Ahead
The dough may be made up to 3 days in advance or frozen up to 3 months in advance. Defrost overnight in the refrigerator.
Recipe Variations
Crescent shape got you down? Roll the dough into a 9 by 12 inch rectangle. Spread the filling across the dough and tightly roll into a tidy cylinder from the 12 inch edge. Cut the dough into 1 inch segments and freeze the unbaked cookies, as above. Proceed with the recipe.
Swap out the dried fruit and use 2 tablespoons of any jam instead (if it’s chunky, finely chop the fruit). Spread the jam thinly across the dough, in place of the honey, and proceed. Try raspberry jam and chopped pecans. Plum jam and almonds. Cherry jam and pistachios. Nutella and chopped peanuts.
Go savory. Brush olive oil lightly across the dough. Sprinkle with za’atar, dried barberries, salted pistachios, a pinch of smoked paprika, and 2 tablespoons crumbled feta. Or try onion jam and grated parmesan cheese.
How to Store or Freeze
Rugelach store beautifully. Keep the cooled cookies between layers of wax paper in a tightly covered container where they will be delicious for up to 3 weeks.
Freeze the baked cookies for up to 3 months.
Freeze the unbaked cookies for up to 3 months and bake them straight from the freezer for the same amount of time.
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