Entries Tagged 'Cookies' ↓

There’s still time to make something special for your loved one/s. If you haven’t done so already, try some spritz cookies, classic chocolate chip cookies or (best of all) handmade peanut butter truffles. You’ll be glad you did!

Tomorrow is CHRISTMAS!!!!!!!!! And these are the cookies I most associate with this wonderful holiday. I’ve been making them for more years than I can remember, and Christmas just wouldn’t seem the same without them. Although there are dozens of variations on the Swedish Spritz, this is my tried-and-true version. The recipe is simple, requiring no milk or leavening agent/s, and yields consistently excellent results. The only two requirements are use of an electric mixer and a cookie press. Because of the thickness of the dough, I strongly recommend using a heavy-duty stand mixer. People (I will not names names) have been known to burn through the motor on a hand mixer while trying to make these. As for the cookie press, I have used a couple different types over the years. Cookie presses are pretty inexpensive in general - averaging $20 or so - and definitely worth the investment if you enjoy spritz cookies as much as I do. My current cookie press is made by Wilton. It’s shaped like a gun with a handle trigger and works beautifully. Although spritz cookies have historically been flavored with almond extract (which is included here), I’ve had to exclude it over the years due to a family member’s food allergy. With or without it, these cookies are a little taste of Christmas.
Yields 7 dozen.

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I am never one to turn away a new recipe, and I find them everywhere. On manufacturer’s websites, the labels of cans, coupons, you name it. I found this one a couple weeks ago on the back of a Domino dark brown sugar bag. The combination of molasses-like flavor, along with festive spices and dried fruit seemed custom-made for Christmas. And I was RIGHT! The smell of these cookies baking is enchanting, and when I pulled the first batch from the oven, I was charmed by their plump round appearance. They reminded me of little cinnamon rolls! And so I decided to give them a little decoration. Rather than icing, I melted some white chocolate and piped it right on. It gives a rather nice effect, I think. But the more important thing is the TASTE, and these cookies are fantastic. Soft and sweet, with a subtle note of spice. The recipe calls for dried cranberries and golden raisins, but they’re equally delicious with other small dried fruit, such as dried cherries, dark seedless raisins and/or currants.
Yields 5 dozen.

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