2019 Holiday Cookie Round Up

Here they are. This year’s batch of cookie exchange cookies. From left to right, matcha donut, cotton candy spritz cookies, coconut shortbread with coquito glaze, orange and lavender icebox cookies and Mexican drinking chocolate icebox cookies.

Well its cookie season back at the casa. So here’s the round up of this year’s cookie exchange recipes. I tried to keep things relatively simple this year and opted not to do heavily decorated and iced cookies. Instead I’ve got a couple of simple Spritz cookie recipes and come icebox cookies. The appeal with both of these is that I could make the dough ahead and freeze it to be baked off later. The icebox cookies can be baked right out of the freezer. The spritz dough needs to thaw overnight in the fridge then come to room temperature before it can be used. Fair warning, my spritz dough requires a cookie press, its too stiff to pipe.

Basic Spritz Cookie Dough

  • 2 ¼ cup sifted all purpose flour
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1 cup softened unsalted butter
  • ½ tsp salt

In a large bowl or the bowl of a stand mixer, cream the butter until it is a pale yellow. Add in the sugar and mix until airy and fluffy (about 1-2 minutes). Mix in the egg and vanilla extract until combined. Add the salt to the flour and then add the flour to the wet ingredients, mix on low until dough comes together and all the flour has been incorporated. Fill the chamber of your cookie press and attach your die to the end, and press the dough onto buttered and chilled baking sheet. Leaving about a 1″ space between cookies. Decorate with sprinkles or sanding sugar before baking. Bake in an oven preheated to 350F for 8-10 minutes or until cookies start to turn golden brown around the edges.

Cotton Candy Spritz Cookie Dough

  • 2 ¼ cup sifted all purpose flour
  • ¾ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1 cup softened unsalted butter
  • ½ tsp salt
  • ½ tsp cotton candy flavoring
  • 2 TBS blue spirulina powder (2-3 drops of blue food coloring)

In a large bowl or the bowl of a stand mixer, cream the butter until it is a pale yellow. Combine the blue spirulina* powder to the sugar, then combine the sugar with the butter and mix until airy and fluffy (about 1-2 minutes). The butter sugar mixture will be a vibrant blue color at this point. Mix in the egg until combined, then add the cotton candy flavoring and vanilla extract. Add the salt to the flour and then add the flour to the wet ingredients, mix on low until dough comes together and all the flour has been incorporated. Fill the chamber of your cookie press and attach your die to the end, and press the dough onto a buttered and chilled baking sheet. Leaving about a 1″ space between cookies. Decorate with sprinkles or sanding sugar before baking. Bake in an oven preheated to 350F for 8-10 minutes or until cookies start to turn golden brown around the edges.

*note; Blue Spirulina is an all natural blue green algae that’s commonly used for smoothies, the blue version is less briny tasting than green spirulina and is a vibrant blue color. Unlike butterfly pea powder, it does not change colors.

Orange and Lavender Ice Box Cookies with a light sprinkling of sanding sugar.

Orange Lavender Ice Box Cookies

  • 2 ⅔ cup sifted all purpose flour
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp orange extract
  • 1 cup unsalted butter (softened and at room temperature)
  • pinch of salt
  • 1 large egg (room temperature)
  • zest of 1 large orange
  • ¼ dried mandarine orange slices (finely chopped)
  • 1 tsp dried lavender blossoms (crushed)
  • white sanding sugar

In a large bowl or the bowl of a stand mixer, cream the butter until it is a pale yellow. Add in the sugar and mix until airy and fluffy (about 1-2 minutes). Mix in the egg, vanilla extract and orange extract until combined. Mix the salt, orange zest, lavender blossoms and dried orange slices into the flour. This will keep them from clumping up.  Add the flour mixture to the wet ingredients, mix on low until dough comes together and all the flour has been incorporated. Divide dough in half, and form into logs or rectangles and wrap with wax paper or parchment. Place into a resealable plastic bag and store in the freezer. Dough can be stored for up to 2 months. To bake, slice off ¼” thick slices and place on baking sheet lined with parchment or a silicone baking mat. Sprinkle with sanding sugar and bake in an oven preheated to 350F for 12-14 minutes or until just golden brown along the edges

Mexican Drinking Chocolate Ice Box Cookies are perfect for dipping into piping hot well…Mexican Drinking Chocolate of course.

Mexican Drinking Chocolate Icebox Cookies

  • 2 ⅔ cup sifted all purpose flour
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp ground cayenne pepper
  • 1 tsp ground cinnamon
  • 2 TBS cocoa powder
  • ¼ cup cocoa nibs (divided)
  • 1 TBS ground coffee
  • 1 cup unsalted butter (softened and at room temperature)
  • pinch of salt
  • ¼-½ tsp coarse sea salt (to taste)
  • 1 large egg (room temperature)

In a spice grinder or mortar and pestle, combine sea salt, cayenne, cinnamon, ground coffee and half the cocoa nips and grind into a fine powder and mix into the flour along with the 2 TBS of cocoa powder and whisk together to make sure all the spices and cocoa are well combined into the flour.

In a large bowl or the bowl of a stand mixer, cream the butter until it is a pale yellow. Add in the sugar and mix until airy and fluffy (about 1-2 minutes). Mix in the egg and vanilla extract until combined. Add the salt to the flour/cocoa spice mixture and then add the flour to the wet ingredients, mix on low until dough comes together then add the rest of the cocoa nibs and mix until all the flour and cocoa nibs have been incorporated. Divide dough in half, and form into logs or rectangles and wrap with wax paper or parchment. Place into a resealable plastic bag and store in the freezer. Dough can be stored for up to 2 months. To bake, slice off ¼” thick slices and place on baking sheet lined with parchment or a silicone baking mat. Bake in an oven preheated to 350F for 12-14 minutes or until just golden brown along the edges

Coconut Shortbread with Coquito Glaze

Coquito is a sweet coconut milk and rum drink generously seasoned with clove, nutmeg, allspice and cinnamon. It’s ubiquitous during the Holidays in Puerto Rico and is frequently referred to as Puerto Rican Egg Nog. If you don’t happen to be on a Boriquen’s coquito gifting list, you can find my recipe here. Since I’m making a Mexican Drinking Chocolate inspired cookie it’s only fitting that I make one inspired by coquito.

Cookie Recipe

¾ cup granulated sugar

½ tsp vanilla extract

¼ tsp rum extract

¼ tsp coconut extract

½ tsp salt

1 ¾ flour

1 cup softened room temperature butter

¼ tsp each ground cinnamon, ground clove, ground nutmeg and ground allspice (divided)

1 cup shredded unsweetened coconut

In a large bowl, cream together sugar and butter until fluffy and a pale yellow. Add in extract and spices and blend until well incorporated. Mix the shredded coconut and flour together and gradually add into the creamed sugar and butter. Blend until dough forms into a ball. Pour dough out onto a sheet of waxed paper. Form into a log or rectangle and freeze until ready to bake. To bake, cut into ½ inch wide slices and space out onto a parchment lined baking sheet. Bake at 350F for 12-14 minutes or until edges are golden brown. Let cool completely on a wire rack. Drizzle with the Coquito Glaze to serve

Coquito Glaze

1 cup powdered sugar

1/4 tsp rum extract

2 tsp coconut milk

2 tsp corn syrup

½ tsp coquito spice mix

 

Green Tea Donuts dusted with powdered sugar and matcha powder and drizzled with a matcha glaze.

Matcha Donuts

¼ cup melted butter

⅓ cup granulated sugar

1 large egg lightly beaten

¾ teaspoon baking powder

⅛ teaspoon baking soda

½ teaspoon matcha powder

⅛ teaspoon nutmeg

pinch of salt

½ teaspoon vanilla

1⅓ cups all-purpose flour

½ cup coconut milk

Topping

1 cup powdered sugar

1 TBS matcha powder

 

 

Preheat oven to 425F.

In a large bowl, mix melted butter, sugar, nutmeg, salt and vanilla extract until combined. Add the beaten egg, and blend until combined. Add the baking powder, baking soda and matcha powder to the flour and lightly whisk to blend. Alternate adding flour mixture and coconut milk and blend between each addition until all the flour and milk is gone. Blend until all the ingredients are well incorporated. The dough will be sticky. Spray donut pans with cooking spray. Spray a large zip top bag or a disposable pastry bag with cooking spray and then fill with the donut dough. Cut of the tip and pipe the dough into the donut pan and cut off with clean kitchen scissors. Bake at 425F for 10-12 minutes. Remove from oven and allow to cool on a rack. Place the powdered sugar and matcha powder into a clean large zip top bag. Toss cooled donuts in the matcha powdered sugar mixture to coat. Yield 1 Dozen Donuts

By Popular Demand

Piña Colada Ice Pops

A few months back I took an impromptu and wholly unscientific survey of roughly 80 or so people (mostly my co-workers) asking what their favorite flavor of Ice Pop/Paleta was. Coconut was the winner by an overwhelming margin. Second was Cherry Pineapple which according to my co-workers was a common treat from the ice cream man after school. What surprised me though was that Arroz Con Leche or Horchata was also very popular.

So by popular demand, this week I’ll share my recipe for Coconut, Pina Colada and Arroz Con Leche Ice Pops. To make this weeks recipes you will  need either re-useable ice pop molds or you can get single use zip top ice pop pouches from Amazon. Here is the link to the brand I use.

Coconut

2 15 ounce cans coconut milk

1 can Creme de Coco

½ cup shredded coconut

½ tsp coconut extract

¼ tsp each ground cinnamon, ground nutmeg, ground allspice and ground clove.

Blend all the ingredients in a blender until smooth, pour into molds and freeze for at least 8 hours.

Piña Colada Ice Pops

Pina Colada

1 15 ounce can coconut milk

1 Ripe Pineapple peeled, cored and cut into chunks

1 can Creme de Coco

½ tsp coconut extract

Combine all ingredients in the carafe of a blender, blend on high until smooth. Pour mixture into molds and freeze for at least 8 hours.

Arroz Con Leche Ice Pops

Arroz con Leche/Horchata

2 cups cooked rice*

1 15 ounce can coconut milk

pinch of salt

1 12 ounce can evaporated milk

1 14 ounce can sweetened condensed milk

1 tsp ground cinnamon

1 tsp vanilla paste

½ tsp each ground clove, ground allspice, ground nutmeg

Yep, you guessed it combine all the ingredients into the blender and blend until well combined but not completely smooth. You’ll want to retain some of the grains of rice for texture. Pour into molds and freeze

* I suggest using left over rice, but if you do decide to make a fresh batch of rice for this make sure its at least room temperature but ideally cold.

 

That’s it simple easy kid friendly. Enjoy

That’s how the cookie crumbles..

What’s better than milk and cookies?

I was having all sorts of technical issues this week, but finally go them resolved and was able to actually upload images again. So now that’s all taken care of for this weeks post I’m making cookies. Though this time around, I’m dressing up that timeless classic chocolate chip cookies. One of my co-workers gave me a package of Horlick’s Malted Milk Powder from her prized stash and it got me thinking that I don’t think I’ve ever seen Malted Milk Chocolate Chip Cookies before. So after a little bit of testing here’s the recipe I came up with.

Malted Milk Chocolate Chip Cookies

  • 1 cup/2 sticks of room temperature unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground coffee
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cup sifted All Purpose Flour
  • 1/2 cup malted milk powder
  • 1 cup milk chocolate chips
  • 1 cup crushed malted milk balls like Whoppers or Maltesers
  • 2 oz of chopped extra dark chocolate
  • coarse salt and chopped dark chocolate for the top (optional)

In a large bowl, cream butter until it turns a light pale yellow then add granulated sugar and light brown sugar and beat for a couple of minutes until it is light and fluffy. Add in eggs, malted milk powder, coffee and vanilla extract and mix until combined. Slowly add in salt, baking soda and sifted flour until the flour is mostly combined. You may have to mix this by hand or use a stand mixer. Stir in the chocolate chips, crushed malted milk balls and dark chocolate. Form into golfball sized balls and place on a parchment lined baking sheet. Let chill in the fridge for at least an hour before baking. To bake, preheat oven to 350F. Place dough on a parchment lined cookie sheet leaving 2″ space between cookies and bake for 15 minutes or until golden brown.

Holiday Treats Part II-Sugar Cookies and more

Snowman Cookie

As I mentioned in a previous post, the thing I look forward to the most during the holidays is baking holiday treats. Here are a couple of my favorite cookie recipes, a simple kid friendly sugar cookie and a chocolate variation of the same sugar cookie. I’ve made a video to show you just how easy it is to prepare the sugar cookies. I’ve also included, my recipe for icing as well as some pictures to show you some examples of different ways you can decorate the cookies.

Chocolate Snowflakes copy
Chocolate Sugar Cookies
3 oz grated bittersweet chocolate
1 cup butter
1 cup sugar
1 egg
2 cups AP flour
1/4 tsp salt
1/4 tsp vanilla
1 tsp baking powder

Put the butter and chocolate in a large microwave safe bowl. Heat on medium power for 2 minutes. Take out and stir half way through the cooking time. Remove from the microwave and stir with a whisk until the chocolate is completely melted and incorporated with the butter. Add the sugar, egg and vanilla and stir until blended. Slowly incorporate the flour, baking powder and salt. Turn out on a board or counter that’s been dusted with confectioner’s sugar. Knead dough until its blended and forms into a square. Wrap with waxed paper. Seal in a plastic bag and chill in the fridge for at least 2 hours.

Preheat oven to 375f. Divide dough in half and return the unused portion to the fridge. Roll dough out until its between 1/8″ and 1/4″. Then cut into whatever shape you’d like. Lay out on a parchment lined cookie sheet (or you can use a silicone baking mat). Bake 8 -10 minutes for softer cookies or 10-12 minutes for crispier cookies.

Icing
2 TBS Softened Butter
2 Cups Confectioner’s Sugar
2 tsp milk
1/4 tsp vanilla extract
2 to 6 tsp light corn syrup
paste or powdered food coloring

With a hand mixer, soften the butter then add in the powdered sugar. Slowly add in the milk. Gradually add in the corn syrup. The amount of corn syrup will vary depending on the consistency of the icing you’re trying to achieve. The icing needs to be free flowing to flood the cookie surface, but not too loose or it will run off the sides. For piping and lettering it needs to be thicker but still able to flow through a #3 or 4 tip. This should make enough icing to ice 4 dozen 3″ cookies.

Here are some ideas for different ways you can decorate the cookies depending on the season.

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