Christmas Cookies: It's beginning to look a lot like Christmas

Every Bevil has a different must-have, favorite Christmas cookie. They come by it honestly. My Dad never met a Christmas cookie he didn’t like. Their Dad, the same. So, here are our favorites. Some are family recipes. Some are recipes shared with me. And, all of them, IMHO, are the best versions of Christmas classics.

PERFECTLY SPICED GINGERBREAD MEN

Ingredients:

3 1/4 c all-purpose flour
3/4 t baking soda
1 T ground ginger (yep, tablespoon!)
1 T ground cinnamon
1/2 t ground cloves
1/2 t salt
1/4 t ground nutmeg
1/4 t ground allspice
1/4 t finely ground black pepper (optional, but I added this after watching a Martha Stewart show!!)
12 T, 1 1/2 sticks, unsalted butter, softened to room temperature
1/2 c dark brown sugar, packed
1 large egg
1/2 c unsulfured molasses
1 t vanilla extract

Directions:

In a large mixing bowl, whisk together the dry ingredients. Set aside.
In a stand mixer fitted with paddle attachment (hand-held will work, but at the end, the dough may be too stiff so some hand incorporating will be required), cream together the butter and sugar until light and fluffy.
Add the egg, unsulfured molasses, and vanilla. Mix until combined. Scrape down sides and make sure everything is incorporated.
Add the flour in three stages. After each addition, mix on low speed until JUST combined (not completely). Scrape down sides after each add-in.
Divide the dough into thirds, and wrap each in plastic wrap. (I plop 1/3 of dough onto plastic wrap, and use the wrap to help form a flat disk).
Place each disk in the refrigerator and chill for at least one hour (I bake cookies as needed so often the wrapped dough is in my fridge throughout the holidays (it will keep refrigerated for a week; it won’t last a week but it won’t spoil either).
Pre-heat oven to 350 degrees with rack in middle or, if baking multiple sheet pans, bottom third and top third of oven (you will have to rotate sheet pans half-way through bake time). Line sheet pan(s) with parchment paper. Set aside.
On a sheet of parchment paper (this keeps me from adding more flour to roll out which keeps the cookies chewy instead of tough!), roll out the dough to 1/4 inch thickness (don’t make these thin unless you want crispier cookies). Using cookie cutter, cut out your gingerbread men and place each on lined sheet pan. These cookies don’t need much space at all because they don’t spread. Once sheet pan filled, pop in freezer for 5 minutes.
For chewy wonderfulness: bake 7 minutes. For crispier cookies 8-10 minutes. Allow cookies to cool completely on wire rack prior to decorating as your heart desires!
Store cookies in airtight container.

GLAZE: Decorating and royal icing wears me out so I just glaze my gingerbread men. To make my glaze (which I think takes this cookie to next-level fabulousness):

In a small bowl, combine confectioner’s sugar and fresh lemon juice (orange juice works nicely too with the spice profile) to desired consistency (thicker to pipe, thinner to glaze). Dip cookies to coat front side. Place each glazed cookie on a wire rack (I place parchment underneath for easier clean-up) until glaze sets. To store glazed cookies: use parchment paper between each layer to keep cookies from sticking together.

Yield: 48 one-inch gingerbread men, 24 if using 3-4 inch cookie cutter.

ITALIAN RAINBOW COOKIES

Y’all, these are fussy!! Seriously. Crank up the Christmas music and settle into the kitchen. I LOVE this Italian dessert because it brings me back to my days living in Little Italy, NYC and the Ferrara Bakery. This recipe is not mine…I begged (yes, begged) this sweet Italian man to share his recipe before I moved off the block. I don’t make these often (because I order from Ferrara’s and have them delivered) but when time allows….such a lovely day of baking.

Ingredients:

1 c sugar
1 8 oz. can or box of almond paste
3 sticks unsalted butter, softened, each stick cut into chunks, and divided
4 large eggs, separated
1/4 c whole milk
2 t almond extract
2 c all-purpose flour
1/2 t salt
1/4 t red food coloring
1/4 t green food coloring
1/2 cup raspberry jam
7 oz good quality bittersweet chocolate (70%), chopped

Directions:

Line rimmed sheet pans with parchment paper (if you have three, baking will be easier; if not, you can bake one at a time, transferring to cool, and then bake next layer using same sheet pan). Set aside.
Pre-heat oven to 325 degrees.
In a stand mixer, fitted with paddle attachment, add sugar, almond paste, and 1 stick of the butter. On low or medium low speed, mix until almond paste is broken up, ingredients combined, and mixture is lump free.
Add the remaining butter (2 sticks) and continue to mix until smooth. Scrape down sides as needed to make certain everything is nicely combined.
Add egg yolks, one at a time, mixing to incorporate after each. Then add the milk and almond extract. Mix to combine. Scrape down sides and mix again if needed.
With mixer set to low, add the salt and then the flour in three parts. Mixing after each until just incorporated. Scrape down the sides before adding next part. Set batter aside (it will be quite thick at this point).
In separate stand mixer bowl, or in another bowl with balloon whisk or hand-held mixer, beat egg whites until they just hold stiff peaks.
Take half the egg whites, and fold into batter to lighten it up. Gently fold in the remaining egg whites (streaks will remain). Evenly divide batter into three bowls (I eyeball it, but feel free to weigh!).
Leave one bowl of batter as is (this will be the white layer). In one bowl, add the red food coloring and stir to combine. In the other, add the green and stir to combine.
If you have three rimmed, lined sheet pans, then evenly spread one color of batter with an offset spatula on each pan until about 1/4 inch thick. Place each sheet pan on a rack and bake, rotating the pans halfway though, until just set. Approximately 8-10 minutes.
Using the parchment paper overhang as handles, carefully transfer each layer to a wire cooling rack for at least 15 minutes.
When cooled, warm the raspberry jam for just a moment in the microwave or in a saucepan to make it easier to spread. Meanwhile, transfer green layer (still using the parchment paper) to a sheet pan. In a very thin layer, spread half the jam onto the green cake. Invert the white layer onto the top of the green, discarding the parchment paper. Spread with the remaining jam. Invert the final red layer on top of the white and discard the parchment.
Cover with plastic wrap and top with another sheet pan. Place a weight (a cookbook works nicely) on top of the sheet pan and refrigerate for at least 4 hours. If you need a break, then you can allow this to chill overnight.
When ready, place the chopped chocolate in a microwave safe bowl (or double boiler on stove top) to melt. If microwaving, cook in 20 second increments. Between each, remove bowl and stir chocolate. It is finished when most of the chocolate is melted. Stir until smooth.
Remove the cake from the refrigerator. Remove the weight, top sheet pan, and plastic wrap from set cake layers. Using the bottom layer of remaining parchment paper, move cake to a cutting board. Pour melted chocolate over the cake and spread evenly to cover in a thin layer. Return to the refrigerator and chill until chocolate sets (approximately 30 minutes).
Once set, using a serrated knife (to keep chocolate from cracking you can run the blade under warm water; dry knife prior to cutting), trim the edges of the cake to form a rectangle. Then cut into rows. Cross-cut the rows to form squares. If the cake becomes too difficult to cut, then pop it back into the refrigerator or freezer for a bit to re-chill.
Store cookies in an airtight container. These will keep longer in the refrigerator, but taste best at room temperature!

FUDGY CHOCOLATE CRINKLE COOKIES

There are sooo many chocolate crinkle cookie recipes. I’ve tried most and hands down, Once Upon a Chef’s is the very best. They are fudgy and wonderful. Recipe Link: Once Upon a Chef Chocolate Crinkle Cookies

MILLIONAIRE’S SHORTBREAD

When I first relocated to Atlanta, I worked in a caterer’s kitchen. She was known for a caramel bars and I was known for eating all the scraps as they were trimmed to perfection. This is not her recipe (because despite my pleading) I could never convince her to share, BUT after years of trial and error….this recipe hits all the sweet spots.

Ingredients:

Shortbread Crust:

1 c unsalted butter, softened
1/2 c sugar
1/3 c dark brown sugar, packed
1 large egg yolk
3/4 t vanilla extract
1/2 t salt
2 1/4 c all-purpose flour

Caramel Layer:

2 14 oz cans sweetened condensed milk
14 T unsalted butter, cut into tablespoon-sized pieces
1 c dark brown sugar, packed
1/3 c dark corn syrup
1 t vanilla extract
1/4 t salt

Chocolate Ganache Layer:

12 oz. good quality semi-sweet or bittersweet chocolate (60-70%), chopped
1/2 c heavy cream
1 t vanilla extract

Directions:

Crust:

Pre-heat oven to 350 degrees. Line a 13 x 9 casserole dish with parchment paper. Set aside.
In a stand mixer, with paddle attachment, cream the butter and sugars until light and fluffy.
Add egg yolk and vanilla extract, mix until well combined. Scrape down sides as needed.
Whisk together flour and salt. Gradually add flour to the stand mixer, mixing after and scraping down sides after each addition (I add about 1/2 cup at a time. After last addition, be careful not to over-mix. You want the shortbread dough to be crumbly.
Place the dough in the prepared dish and gently press into the bottom, creating a level layer.
Bake the shortbread crust for 20-22 minutes or until edges are golden brown. Remove from oven (and turn it off you won’t need it again). Set aside to cool while you prepare the caramel layer.

Caramel:

In a medium-sized saucepan, combine the condensed milk, butter, brown sugar, and corn syrup. Over medium heat, stir frequently until butter is melted and all the ingredients are combined. Continuing to stir frequently, bring the mixture just to a boil. Don’t hasten the process by raising the heat. This will take 7-10 minutes.
Once mixture reaches a boil, reduce the heat to a simmer. Stir constantly for 10-15 minutes or until mixture turns a beautiful caramel color and has thickened. A good sign that it is finished: the caramel begins to pull away from the sides of the saucepan.
Remove from heat and stir in the vanilla and salt.
Pour caramel evenly (and carefully!) over the shortbread crust, using an offset spatula if needed. Place casserole dish in the refrigerator for at least one hour so that the caramel sets.

Chocolate Ganache:

In a small saucepan, add chopped chocolate and heavy cream. Over medium heat, stir frequently until chocolate is almost completely melted. Remove from heat and stir until smooth and glossy.
Add vanilla extract and allow chocolate to cool for about 5 minutes. Pour chocolate ganache evenly over the set caramel layer. Again, using an offset spatula to spread if needed.
Return casserole dish to the refrigerator until chocolate ganache sets, at least 30 minutes.
Cut into bite-size pieces or narrow bars (these are rich!). Store in airtight container.

. COCONUT THUMBPRINTS

Ingredients:

1 1/4 c all-purpose flour
1 1/2 t baking powder
1/4 t salt
1/3 c butter, softened to room temperature
3 oz. cream cheese, softened to room temperature
3/4 c sugar
1 large egg yolk
2 t orange juice
1/2 t almond extract
1/2 t vanilla extract
3 c sweetened shredded coconut + 1 cup for rolling
Raspberry and/or apricot jam

Directions:

In a small bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, on medium speed, cream together the butter, cream cheese, and sugar until light and fluffy. Add egg yolk, orange juice, almond and vanilla extracts. Mix to combine.
Gradually add in the flour mixture, scraping down bowl as needed. Remove bowl from stand mixer and stir in 3 cups of the shredded coconut.
Refrigerate dough for 30 minutes or until easily handled.
Pre-heat oven to 350 degrees and line baking sheet (or sheets) with parchment paper. Place 1 cup of shredded coconut in a bowl. Remove chilled dough. Take approximately 1 tablespoon of dough, roll it into a ball and then roll to coat with coconut.* Place on lined sheet, keeping two inches between dough balls.
Make a thumbprint size indentation in the center of each. Bake until golden, approximately 10-12 minutes (if baking more than one sheet pan, rotate pans at the halfway point).
Remove from oven and fix any indentations that have filled with the back of a measuring teaspoon. Cool for one minute and then add 1/2 - 1 t of jam to each indentation. Move to wire cooling rack and allow cookies to cool completely before storing in airtight container.

I double this recipe because the dough keeps beautifully in the refrigerator. Just wrap tightly in plastic wrap and then bake cookies as needed!

*if you want the cookies to be golden and toasty, brush the top of each rolled, coconut coated all with a little egg wash (beaten egg with 1 T of water).

PEANUT BUTTER BLOSSOMS

Much like the chocolate crinkles, these cookies are a classic addition to any Christmas cookie list. And, much like the crinkles there are 1,000s of recipes and my favorite is Once Upon a Chef.

Recipe Link: Once Upon a Chef Peanut Butter Blossoms