Christmas Baking – Page 5 – Bead Yarn & Spatula

Gingerbread Men

So, I have a confession to make, prior to making these cookies I had never had a gingerbread cookie. I’m not really sure why that is. Possibly because it’s never been the cookie I reach for when I see a platter of assorted holiday cookies and also I had never tried baking them. This year though I decided to add it to my holiday baking.

I began these cookies by sifting together flour, baking soda, ginger, cinnamon, ground cloves and allspice into a bowl.

In another bowl I first mixed together melted butter and shortening, light brown sugar and molasses and then added in an egg.

Next I beat the flour into the molasses mixture.

Once the dough came together I divided it in half and wrapped it in plastic wrap and patted it down to about 1/2 inch and refrigerated it. While the recipe stated to refrigerate it for at least 2 hours I ended up refrigerating it overnight and just let it sit out for a few minutes before rolling it out.

Once the dough was soft enough to roll, I rolled it a 1/4 inch thick and began cutting out some gingerbread men.

After placing them on a parchment lined baking sheet I decorated them with some mini M&M’s and round sprinkles.

I then placed the cookies in the refrigerator for 15 minutes and then baked them in a 350 F preheated oven for about 10 minutes and then transferred them to a wire rack to cool completely.

Then the fun began, well, that depends on whether or not you like to decorate cookies. I’m still on the fence about that one. I made a batch of royal icing and gave my Gingerbread cookies some faces and some squiggles!

So, did I enjoy my first Gingerbread cookie? Well, yes and no. With my first cookie I thought the flavor was an acquired taste. The molasses was really standing out to me, but, the following day I tried another one and I definitely had other sentiments about it. It’s tasty but not something I could have two or three of in one sitting as with other cookies.

Perfect Gingerbread Men

Makes 2 to 3 Dozen Cookies

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice

6 tablespoons butter, melted

1 tablespoon shortening, melted

2/3 cup light brown sugar

3/4 cup molasses

1 egg

Directions:

1. In a bowl sift together the flour, baking soda, salt, ground ginger, cinnamon, ground cloves and allspice; set aside.

2. In another bowl mix together the butter, shortening, sugar and molasses, then beat in the egg. Beat in the flour mixture in two additions. Divide the dough in half, wrap in plastic and pat to 1/2 inch thick. Chill 2 hours.

3. Preheat the oven to 350 F and line two baking sheets with parchment paper.

4. On a floured surface roll out each piece of dough to 1/4 inch think, dusting with flour if needed. Cut into 3-to-5-inch gingerbread men and arrange 1-inch apart on prepared baking sheets. Brush off the excess flour and chill 15 minutes.

5. Bake until the cookies are golden around the edges, 10 to 12 minutes. Transfer to a rack to cool, then decorate.

Royal Icing

Ingredients:

1 lb. box on confectioners’ sugar

1 tablespoons meringue powder

5 tablespoons water

Directions:

Whisk the sugar and meringue powder in a large bowl. Add the water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out.

Rainbow Cookies

Christmas week is finally here and holiday baking is more than likely in high gear for most of you. I know I have quite a few different cookies to bake over the next few days. I was already busy last week trying out some recipes. One of those recipes is actually one that I have tried twice before without much success, but luckily I didn’t strike out with this third attempt. These Rainbow Cookies came out perfect and were well worth the time and numerous steps it took to make them! I’m not sure what exactly led to my success this time, maybe it was the jelly roll pans I used as opposed to the baking dishes or rimmed cookie sheets I used in the past, or me diligently following the recipe exactly as written and reading and re-reading it to make sure I followed it properly or maybe it was just due to sheer patience and dedication. Whichever it was I am just happy to say I finally succeeded in making one of my favorite cookies!

I began making the batter by mixing together almond paste and sugar until it formed into fine crumbles.

Next I added in 2 1/2 sticks of unsalted butter a few pieces at a time.

And finally I added in 4 large eggs yolks one at a time.

In a separate bowl I sifted 2 cups of flour and then sprinkled salt on top.

I then added the flour to batter and mixed it until it was just combined.

In another bowl I whisked 4 large egg whites until they were foamy and then slowly added 2 tablespoons of sugar and continued whisking until firm peaks formed.

Once the egg whites were ready I gently folded them into the batter.

Next I evenly divided the batter among three bowls and tinted one a deep salmon color, another a bright green color and I left the third uncolored.

Following that I spread the batter among three prepared (I first sprayed them with baking spray and then lined them with parchment paper) jelly roll pans.

After baking the layers in a 350 F oven for about 10 minutes I let them cool completely in the pans on wire racks.

Then it was time to start assembling the cookies… I began by spreading the green layer with a decent amount of seedless raspberry jam.

Next I slid the uncolored layer onto the raspberry covered green layer and covered it with raspberry preserves as well.

And finally I slid the salmon color on top.

After wrapping it with plastic wrap and then covering it with one of the jelly roll pans and a few of my old college textbooks I placed the assembled layers in the refrigerator overnight.

The following day I unmolded the layers and trimmed them to make straight edges.

I then melted bittersweet chocolate and poured it over the layers.

After letting it set for a few minutes I scraped wavy lines into the chocolate with a fork.

And finally once the chocolate had set a little more I cut the cake into cookies. First by making vertical cuts.

And then horizontal cuts.

And then it was time to enjoy all my hard work and these cookies were definitely worth every minute of it!

Rainbow Cookies

Recipe courtesy Lidia Bastianich for Food Network Magazine

Ingredients:

2 1/2 sticks unsalted butter, cut into pieces and softened, plus more for the pans

2 cups all-purpose flour, plus more for the pans

8 ounces almond paste

1 cup sugar

4 large eggs, separated

1/2 teaspoon kosher salt

Red and green food coloring (gel preferred)

1 15 -ounce jar smooth apricot jam*

Cooking spray

1 pound bittersweet chocolate, chopped

*I used seedless Raspberry Jam

Directions:

You’ll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.

Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.

Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.

Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.

In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.

Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.

Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.

Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.

Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.

Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.

Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.

Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.

Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.

Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.

Mint Chocolate Delights

While pumpkin is the flavor of the Fall, peppermint / mint is the flavor of Winter; especially now during the Holiday season. Peppermint hot chocolate is available almost everywhere – I’m partial to getting mine from Starbucks, already made and topped with whipped cream -, red & green mint M&M’s, mint filled Hershey Kisses and candy canes – just to name a few candies – can be found on store shelves. And I recently came across Nestle Toll House Dark Chocolate & Mint Morsels, which I couldn’t resist picking up. And as luck would have it, there was a cookie recipe right on the back of the package waiting to be made.

To begin I combined the dry ingredients – flour, cocoa powder, baking soda and salt – in a medium bowl and set it aside.

In a large bowl I creamed together butter, granulated sugar, brown sugar and vanilla extract and then added in two eggs, one at a time.

Next I gradually added in the flour mixture.

And finally I stirred in the dark chocolate and mint morsels (if you love the smell of mint you’ll be in heaven when you open this bag)…

Which resulted in the casualty of one of my spatulas since the batter for these cookies is so thick and dense – thankfully the cookies turned out completely opposite of that.

Next I drop rounded tablesoonfuls of the dough on parchment lined cookie sheets.

After baking in a preheated 325 F oven for 11 minutes I let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

These cookies are all kinds of delicious and thankfully the recipe yields enough so that you can definitely get your fill!

Mint Chocolate Delights

Makes about 4 dozen

Ingredients:

2 cups all-purpose flour

2/3 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2/3 cup granulated sugar

2/3 cup light brown sugar

1 teaspoon vanilla extract

2 large eggs

1 2/3 cups (10-oz. pkg.) Nestle Toll House Dark Chocolate& Mint Morsels

Directions:

1. Preheat oven to 325 F and line two baking sheets with parchment paper.

2. Combine flour, cocoa, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in morsels. Drop by well-rounded tablespoon onto prepared baking sheets.

3. Bake for 11 to 13 minutes or until cookies are puffed and centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Cocoa Snickerdoodles

If you have seen this month’s issue of Food Network Magazine you know they are getting their readers ready for the Holidays with a slew of cookie recipes. While they all sound amazing one of them stood out from the rest for me… Cocoa Snickerdoodles. What is there not to love about a cookie made with cocoa and then rolled in cinnamon sugar?

I began by whisking together the dry ingredients: flour, unsweetened cocoa powder, baking soda, salt and cream of tartar (which I just recently learned is the key ingredient that makes a Snickerdoodle and Sugar Cookie different. The addition of the cream of tartar prevents the cookie from having the crunch of a Sugar Cookie and instead a soft and cakey inside.)

Next I beat room temperature butter along with granulated and light brown sugar until it was light and fluffy.

I then added in an egg and vanilla extract.

And finally I beat in the flour mixture until the two mixtures were just combined.

Before placing the cookies on the baking sheet I rolled them in a mixture of sanding sugar and cinnamon.

Since I knew these cookies would spread while baking I was sure to give them ample space on a parchment lined baking sheet prior to baking them in a 375 F oven for 9 minutes; rotating the pan after the first 5 minutes.

My first batch right out of the oven… I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled I couldn’t wait to try one… Here’s a close-up of the soft cakey texture I mentioned.

And while these cookies were delicious once cooled they were even better the next day once the cinnamon sugar mixture had more time to seep into them. The only bad thing about this recipe… It only yields 18 cookies!

Cocoa Snickerdoodles

Makes 18 cookies

Ingredients:

1 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

10 tablespoons unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup white sanding sugar

1 3/4 teaspoons ground cinnamon

Directions:

1. Preheat the oven to 375 F and line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, cream of tartar, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.

2. Combine the sanding sugar and cinnamon in a small shallow bowl. Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat. Arrange about 3 inches apart on 2 baking sheets.

3. Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.