There are so much of Christmas cookie recipes around but often so little time to bake in some unspecified time in the long term quickly of the busy holiday season.
The resolution? A important tasting basic cookie recipe that quickly and basically turns into such quite a work of user-friendly to make Christmas treats, friends and family will think you poured over your entire favorite Christmas cookie recipes.
Let's start with the fundamentals.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-target flour
In a gigantic bowl, combine all of the ingredients aside from the flour. Beat with an electrical mixer, scraping the sides of the bowl a host of times, until the mixture is light and fluffy. With mixer at a low velocity, add the flour gradually, beating just until the complete lot is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a work. Or roll our and cut into shapes with a cookie cutter. Bake at 350F for about 12 to quarter-hour, until golden.
This basic cookie aggregate is additionally the bottom for the subsequent cookie recipes (all baked in a preheated oven at 350F).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log which will be about 1 1/2" in diameter and refrigerate for four hours.
Slice dough into 1/four" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes prior to baking. Bake in preheated oven for 12-quarter-hour, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the elemental dough you will need:
1/four cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a thirteen"x9" baking pan with foil.
Stir cocoa powder into basic dough aggregate. Press evenly into the arranged pan. Bake for 10-quarter-hour or until the crust seems dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just starts to brown and a toothpick inserted near the guts comes out user-friendly. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be saved in an hermetic container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the elemental dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the elemental dough aggregate and blend well. Shape the dough into 1 1/2" balls and roll in remainder coconut to coat them. Place the balls 1" aside on lightly greased cookie sheets. Make a deep indentation in the guts of each cookie with your fingertip.
Bake for 12-quarter-hour until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the guts of the cookies with the preserves.
You can vary this basic dough to make a large array of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and accessorize with colored icing.
Christmas is such a magnificent time of year. Here's hoping these quick and user-friendly Christmas cookie recipes aid retailer the rigidity off the cook.
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