There’s so much to be thankful for during Christmastime. One thing we are certainly in thanks of: cookies. Cookies are good any time of year. Though, they seem to reign supreme during the holidays for parties and gift-giving. Whether you are going to a cookie swap or just whipping up a batch for some of your favorites, we have a few recipes to recommend. These are a few of the cookie collection from our holiday season:
A returning favorite: the Linzer cookie. Crisp and light cookies, generously dusted with confectioner’s sugar and filled with strawberry jam. This is the recipe we used.
Though fudge is not cookies, we think it deserves a place in the cookie category. This simple fudge with a sprinkling of sea salt is the perfect addition. This is the recipe we used. Best part: it’s made in the slow cooker!
These simple and subtly sweet cookies have the perfect white chocolate to cherry ratio. This is the recipe we used.
These Speculaas (or Speculoos) are beautiful, but do require the molds to shape them in. If you have the time (and patience!) these cookies are a lovely addition to any cookie tin. These biscuits are crisp with just the right amount of spice. You can find the recipe here.
These delicious chocolate palmiers are nutty, chewy, and have such a fun appearance! A friend’s daughter has decided to name these ‘the mustache cookies.’ The recipe can be found here.
A traditional in our cookie repertoire: the chewy molasses. These are the perfect texture and flavor combination. A chewy and spicy inside, a sweet and crunchy exterior. This is the recipe we used.
The thumbprint cookie. If done correctly, in our opinion, a thick and chewy base with just the right amount of filling to compliment. We found this recipe, which is going in the favorites. The base has the perfect amount of lemon zest and is the perfect amount of chewy and crisp, while the dark chocolate filling is a perfect accent to the lemon and is sprinkled with just a dash of sea salt. Delicious little morsels.
This recipe was a little tricky. The one solid recommendation we have: freeze and freeze and freeze in-between rolling out and cutting. This dough gets very tacky after handling for a short time, however, the end result is worth it. The gingerbread people are slightly firm on the outside with a chewy and delicious interior.
The pinnacle of the cookie tin is the good ol’ chocolate chip. We have tried many, many versions. In our belief, you really can’t get it just right without the shortening. We use mostly organic ingredients and try to stick to eating things that can only be found in nature. However, when it comes to this family favorite, there’s no messing with these. Here’s our recipe:
Chocolate Chip Cookies
Yield: 4 dozen cookies
12 ounces Semi-Sweet Chocolate Chips
2 3/4 – 3 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup shortening, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
Preheat oven to 375ºF.
Whisk flour with baking soda and salt; set aside.
In large mixing bowl, beat butter, shortening and sugars on medium speed until creamy.
Add eggs in, one at a time, then add vanilla. Mix on low speed until incorporated.
Gradually add dry ingredients into butter mixture.
Stir in chocolate chips.
Using a 1 1/4″ cookie scoop, or a rounded tablespoon, drop onto ungreased cookie sheets.
Bake for 9 to 11 minutes or until golden brown on edges. Let cool on cookie sheet for about 5 minutes, then remove and let cool on wire rack completely.
We hope your holiday season is full of good times and good cookies!
-The Thread Bears® Family