Does anyone make holiday cookies? I wanted to today but I didn't have any molasses for gingerbread men
What are your favorite cookies and/or recipies?
What are your favorite cookies and/or recipies?
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Holiday cookies
- Thread starter monaxlisa
- Start Date
Sis makes these mint brownies that are to die for...
They have 3 layers like an Andes mint.
I made gingersnaps last week and sent them to my SS! They were so good!
I make almond cookies, you know, those half moon looking things dusted with powdered sugar. Except I played around with the recipie a bit and make them round and put a Hershey kiss in the middle of them. They are cookie crack!
I make Spritz cookies with a cookie press - they are my favs!
YES! These are my favorite too, my mom made them last weekend for me when we were home, I don't have a cookie press, I need one!
All my family wants are chocolate chip cookies.
I love Spritz cookies! I have the press, but mine never turn out right. I love Spritz cookies that other people make and share!
As you were first posting this, I was in the midst of baking sugar cookies - rolling, cutting, decorating.
I also bake pecan sandies, and toffee bars. Those are my three kinds of Christmas cookies. I do it every year, and I leave a box of them wrapped up on the counter for my neighbor who comes in and feeds Larry while I'm gone. I leave for Minneapolis on Thursday, and I'll be gone for 10 days and she's very kind and takes in my mail as well.
I love Christmas baking!
I also bake pecan sandies, and toffee bars. Those are my three kinds of Christmas cookies. I do it every year, and I leave a box of them wrapped up on the counter for my neighbor who comes in and feeds Larry while I'm gone. I leave for Minneapolis on Thursday, and I'll be gone for 10 days and she's very kind and takes in my mail as well.
I love Christmas baking!
I love chocolate chip & cranberry cookies that mom makes. Mom meant to start last week but she was having too much fun with DS. I keep trying to talk her into Betty Crocker...lol
Thus far we have:
Chocolate chip cookies
Chocolate crinkle cookies
Snickerdoodles
Sour Cream cut-outs
Sugar Cookies
Cream Cheese spritz cookies
Peanut Butter Cookies
Brown Sugar-Cinnamon Biscotti
Cranberry-Orange Biscotti
Pecan Sandies
I want to make some almond brittle. I have to make a Honey Bun Cake for a friend for Christmas. And, if I have time, I'd like to make some of Alton Brown's White Trash.
I love baking and I really love baking for Christmas.
Chocolate chip cookies
Chocolate crinkle cookies
Snickerdoodles
Sour Cream cut-outs
Sugar Cookies
Cream Cheese spritz cookies
Peanut Butter Cookies
Brown Sugar-Cinnamon Biscotti
Cranberry-Orange Biscotti
Pecan Sandies
I want to make some almond brittle. I have to make a Honey Bun Cake for a friend for Christmas. And, if I have time, I'd like to make some of Alton Brown's White Trash.
I love baking and I really love baking for Christmas.
I make cookies and mini loaves of breads.
So far we have smartie cookies, choc chip cookies, b. sugar shortbread cookies and mini banana bread loaves...... they make great xmas pressies for my neighbours.
So far we have smartie cookies, choc chip cookies, b. sugar shortbread cookies and mini banana bread loaves...... they make great xmas pressies for my neighbours.
Sometimes I like to make little lemon cakes for gifts, too. It's a very lemony mini-cake, glazed with a lemon glaze. For people who love lemon, it's a great addition to gift baskets.
Sounds yummy. Care to post the recipe?
From Barefoot Contessa Parties! book:
Lemon Cake
1/2 pound unsalted butter
2-1/2 cups granulated sugar, divided
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3-1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350º. Grease two 8½ x 4½ x 2½ -inch loaf pans. (This also works well in a bundt pan.) Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Note: This recipe makes 10 to 12 nice little individual loaf cakes. I fill the pans about 3/4 full. Bake at 350 degrees, but for about 20-25 minutes, depending on the size of your little loaf pans. Watch carefully!
Six lemons usually give me enough zest and just enough lemon juice for the cakes and for the lemon syrup. If you're going to use the glaze, you'll need another lemon (or two) This depends on the size of your lemons. Sometimes I use the glaze, but when packing gift baskets to mail, I will omit the glaze and just use the lemon syrup.
(By the way, did you know that you can buy buttermilk as a powder? I find that works for me better than buying a huge container of buttermilk and then having to throw some of it away....we don't use buttermilk all that often and the stores around here don't sell it in small containers.)
Lemon Cake
1/2 pound unsalted butter
2-1/2 cups granulated sugar, divided
4 extra-large eggs (at room temperature)
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar
3-1/2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350º. Grease two 8½ x 4½ x 2½ -inch loaf pans. (This also works well in a bundt pan.) Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to an hour, until a cake tester comes out clean.
Combine ½ cup granulated sugar with ½ cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves and makes a syrup. When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.
Note: This recipe makes 10 to 12 nice little individual loaf cakes. I fill the pans about 3/4 full. Bake at 350 degrees, but for about 20-25 minutes, depending on the size of your little loaf pans. Watch carefully!
Six lemons usually give me enough zest and just enough lemon juice for the cakes and for the lemon syrup. If you're going to use the glaze, you'll need another lemon (or two) This depends on the size of your lemons. Sometimes I use the glaze, but when packing gift baskets to mail, I will omit the glaze and just use the lemon syrup.
(By the way, did you know that you can buy buttermilk as a powder? I find that works for me better than buying a huge container of buttermilk and then having to throw some of it away....we don't use buttermilk all that often and the stores around here don't sell it in small containers.)
