Cookie Palooza: Apricot Walnut Triangles

Welcome to day two of Cookie Palooza 2020. Today I am bringing you a cookie bar that I would say is like shortbread cookie topped with the filling of a rugelach cookie. If you like either one of those cookies or even better both, you will love these cookie bars. Best of all, they are super easy to make and lot quicker than rugelach.

To begin I made the dough for the crust. After making it I pressed it into an 8×8 baking dish I greased with butter.

Next, I spread a few tablespoons of apricot preserves over the dough.

And finally, I combined melted butter, sugar, water and chopped walnuts in a small bowl and then spread it over the apricot preserves.

I baked it in a 350 F preheated oven until the edges began to brown and the center was set, about 35 minutes. After letting it cool in the dish for about a half hour on a wire rack, I cut the cookies into 4 equal parts and then removed it from the dish and cut each square into 4 2-inch squares and then cut those squares into triangles. I then placed them back on the wire rack to cool completely.

And to finish the cookie bars, once they were completely cooled, I melted a cup of dark chocolate chips in the microwave and dipped the corner of each cookie in the chocolate.

I placed them in the fridge for a few minutes so the chocolate could set and then it was time to enjoy. As I mentioned, the crust is reminiscent of a shortbread cookie and the topping that of the filling for rugelach. With a combination like that you can’t go wrong! What’s also nice about these cookie bars is that the flavors can be switched around just by using a different jams/preserves and/or nut. To make these extra festive for the holidays you could swap out the apricot preserves with raspberry jam and use white chocolate in lieu of the dark chocolate.

Apricot Walnut Triangles

  • Servings: 32 Triangles
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Ingredients:

1/3 cup unsalted butter, at room temperature

1 cup sugar, divided

1 large egg

1 teaspoon vanilla extract

1 1/4 cups flour

1/2 teaspoon baking powder

3 tablespoons apricot preserves

1/3 cup butter, melted

2 tablespoons water

3/4 cup finely chopped walnuts

1/2 cup dark chocolate chips

 

Directions:

Preheat the oven to 350 F. Spray an 8-inch square pan with baking spray, or, grease with butter. Set aside.

In a bowl, using a handheld mixer, cream together the room temperature butter and 1/2 cup of the sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl whisk together the flour and baking powder and gradually beat it into the butter mixture. Once the dough has formed, press it into the prepared 8-inch square pan.

Spread the preserves over the dough. In a small bowl mix the melted butter with the water and remaining sugar. Stir in the walnuts and then spread the mixture over the preserves.

Bake in the preheated oven for 30 – 35 minutes or until the edges are golden brown and the center is set.

Cool for 30 minutes on a wire rack and then cut into sixteen 2-inch square and then cut each square in half to create triangles. Remove from the pan to a wire rack to cool completely.

Place a piece of wax paper on a baking sheet. Melt the chocolate chips in a microwave safe bowl in 30 second intervals, stirring between each. Once melted dip the corner of each triangle into the chocolate and then place on the prepared baking to set. If you find that the chocolate is not setting place in the refrigerator for 10-15 minutes.

Store in an airtight container.

Recipe from Taste of Home

Cookie Palooza: Kitchen Sink Oatmeal Cookies

While many aspects of the holidays will be different this year due to COVID, one thing can remain the same… the baking. While cookie swaps may have to take a back seat this year that doesn’t mean you can’t enjoy the holiday goodies yourself and with those in your quarantine circle. With that being said welcome to Cookie Palooza 2020. Each day this week I will bring you a new cookie recipe that will hopefully make it on your holiday baking list. Up first a loaded oatmeal cookie. While the recipe called these a White Chocolate Chunk Cookie, I decided to refer to them as a Kitchen Sink Oatmeal Cookie for the title of this blog post thanks to the walnuts, coconut, golden raisins, white chocolate chips and of course oatmeal added to the dough. That’s quite a mouthful. And while the recipe for these cookies makes 4 dozen, you could easily halve the recipe to suit your needs.

Here’s a look of all of the add-ins together before I added them to the dough…

And what the dough looked like after stirring them all in.

And while these cookies do have a lot going on, not one thing overpowers the other. And don’t worry, if you are not a fan of coconut, you won’t even notice the coconut in the cookies. Or, you could just leave them out to be on the safe side.

White Chocolate-Chunk Cookies

Ingredients:

1 cup unsalted butter, at room temperature

1/2 cup sugar

1/2 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

2 cups old-fashioned oats

12oz. bag white chocolate chips

1 cup sweetened coconut flakes

1 cup golden raisins

1 cup chopped walnuts

Directions:

Preheat oven to 350 F. Line two cookie sheets with parchment paper.

In a large bowl cream the butter and both sugars together with a hand mixer on medium speed until creamy. Mix in the eggs one at a time until combined and then stir in the vanilla extract.

In a medium bowl sift together the flour, baking soda, baking powder and salt. Gradually add the flour mixture into the butter mixture until combined. Stir in the oats, chocolate chips, coconut, raisins and walnuts.

Using a cookie scoop, drop the dough onto the prepared cookie sheets about 2 inches apart. Flatten the dough slightly. Bake in the preheated oven for 14 to 16 minutes, or until the cookies are golden. Transfer the cookies to wire racks to cool completely.

Recipe from Martha Stewart’s Cookies

Chocolate Peppermint Chunk Cookies

Today we are celebrating Christmas in July with Ghirardelli’s Chocolate Peppermint Chunk Cookies. I always pick up a few bags of Ghirardelli’s Peppermint Chunks during the holiday season and I always end up with one stray bag that I don’t use. I am sad to say that sometimes it ends up getting tossed in the trash because I don’t use it before the expiration date, but, this year I made it a point to use it and to try out the recipe on the back of the package… their Chocolate Peppermint Chunk Cookies.

Before we get to the cookies though a little history on where Christmas in July came from.  You might quickly just think that it’s the halfway point to Christmas, but, it’s not, that would be back in June.

According to legend, Christmas in July dates back to 1933 at Keystone Camp in Brevard, North Carolina. They decided to dedicate two days (July 24th & 25th) to the holiday with fake snow, a tree, gift exchange and of course Santa. In the 1940’s there was the movie “Christmas In July”. The plot, a man’s coworkers prank him into thinking he won a $25,000 cash prize. He ends up going on a shopping spree and finally proposes to his girlfriend. By the 1950’s retailers got in on the action. I wonder if this was the catalyst to many people starting (and some completing) their Christmas shopping during the summer months. Nowadays Amazon Prime has their Prime Day in July, unfortunately due to Covid-19 this year it will be held in the Fall. Speaking of shopping this year, I was watching the news last week and there was a segment on the best things to buy during the month of July and at the end of it the two reporters began to discuss when a good time to start Christmas shopping is and they agreed that now might be the best time since there’s no way of knowing what the situation will be come the Fall/Winter. There is that possibility that stores will be closed again, and shipping times may be delayed again.

Even television has gotten in on the action. Hallmark channel takes full advantage and airs their original Christmas movies across their networks, and it coincides with the release of their Keepsake Ornaments in their stores. I won’t lie, I have been enjoying my fair share of Christmas movies these past few weeks.

I always have the great idea to make my Christmas cards during the month of July as a way of celebrating and to have one thing off my list come the holidays. But it never happens. I came close this year. I had a design all picked out and I started working on them, but quickly decided I didn’t like them. So, it’s back to the drawing board. Maybe I can get another design narrowed down by the end of the month. I got an email the other day with the top 10 reasons as to why you should start preparing for Christmas now and it makes total sense. Especially if you make handmade items and you do a lot of baking.

And now, back to the cookies. One thing I like about this recipe is that it’s only for 2 dozen cookies. Sometimes you need 3 or 4 dozen cookies and other times, you just don’t. Granted, these wouldn’t be great for a cookie swap, but they are the perfect amount for a get together with friends or to snack on while you are decorating your home for the holidays. And they are the perfect combination of peppermint and chocolate, without the peppermint being to overpowering even with those huge chunks!

Merry Christmas in July!

 

Ghirardelli Chocolate Peppermint Chunk Cookies

  • Servings: 24 Cookies
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Ingredients:

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1 cup light brown sugar

2 eggs, at room temperature

1 teaspoon vanilla extract

1 10oz. bag Ghirardelli Peppermint Chunks

 

Directions:

Preheat the oven to 350 F. Line two cookie sheets with parchment paper and set aside.

Melt the bittersweet chocolate chips in the microwave in 30 second intervals, stirring between each until completely melted. Set aside to cool.

Sift together the flour, baking soda & salt in a medium bowl.

In a separate bowl cream together the butter and sugar using a hand mixer on medium speed until light and fluffy. Beat in the eggs one at a time. Add in the cooled melted chocolate and vanilla extract and continue mixing until well combined. Fold in the flour mixture and stir in the peppermint chunks.

Using a cookie scoop, scoop the cookie dough onto the prepared cookies sheets about 2 inches apart.

Bake in the preheated oven for 9 minutes, do not overbake. The cookies should be soft and fudgy. Let them cook on the cookie sheets for a few minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.

Cookie Palooza: Chocolate Dipped Shortbread Cookies

I hope you have enjoyed this year’s Cookie Palooza cookies. Today I am bringing you a no bake option for those of you who are not fond of baking, just don’t have the time, just don’t want to but have somehow got roped into “baking” something and everyone else in between. It’s a shortbread cookie dipped in chocolate and then sprinkled with either jimmies, nonpareils or crushed candy canes.

I opted to use two different types of shortbread cookies… Pepperidge Farm’s Shortbread cookies (which I had some trouble finding, I am wondering if they are only available around the holidays) and Keebler’s Sandies Classic Shortbread Cookies (I found these in the cookie aisle at my local supermarket.

I melted 8 ounces of semi-sweet chocolate using the double boiler method (fill a pot with a few inches of water and then place it on the stove over medium heat, place a bowl over the water making sure the bottom of the bowl doesn’t touch the bottom of the pot, and then fill the bowl with the chocolate) I normally melt my chocolate in the microwave, but, have decided to switch back to doing it on the stove since there is less of a risk of burning the chocolate and truthfully it works just as quick. Once the chocolate had melted I stirred in a tablespoon of shortening to keep it smooth.

To prep my workspace I placed the melted chocolate on a trivet, poured the sprinkles and crushed candy canes into small bowls and lined two large cookie sheet with wax paper. And then I was ready to start dipping.

I dipped half of each cookie into the melted chocolate then placed it on the prepared cookie sheet and then topped it with either the sprinkles or the candy. Once the sheet was full I placed it in the refrigerator for a few minutes so the chocolate could harden.

Once the chocolate was set I arranged the cookies on a platter. These would be the perfect addition to any dessert table, as a gift wrapped in cellophane, or just to snack on while you are getting your last minute decorations or wrapping done.

And while I went with sprinkles and crushed candy canes to decorate the cookies, you could also do chopped nuts, crushed pretzels, or drizzle the chocolate part with more chocolate in another color.

If you’re looking for more no-bake options click on the links for the cookies below…

Peppermint Chocolate Cookies

Cannoli Wafer Sandwich Cookie 

Hope you have enjoyed this year’s Cookie Palooza. Happy Baking!

Chocolate Dipped Shortbread Cookies

  • Servings: 30 cookies
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Ingredients:

8 oz. semi-sweet chocolate*

1 tbsp. shortening

Shortbread Cookies**

Assorted toppings: sprinkles, crushed candy canes, chopped nuts, crushed pretzels

 

*You can use baking bars or chocolate chips, I used a combination of both

**I used 1 package of of Keebler’s Sandies Shortbread Cookies (about 20 cookies) & 1 package of Pepperidge Farm Shortbread Cookies (12 cookies)

 

Directions:

Line two large baking sheets with wax paper and set aside.

Pour your toppings into individual small bowls to make them easily accessible.

Melt the chocolate using your preferred method. If using a double boiler stir the chocolate as it melts from the bottom. If using the microwave, microwave the chocolate in 15 second intervals until melted, stirring between each. Once melted add in the shortening and stir to incorporate.

Dip half of each cookie in the melted chocolate then place on the prepared baking sheet and sprinkle with your desired topping. Place the cookies in the refrigerator for 15-20 minutes until the chocolate is firm. Enjoy!

Cookie Palooza: Pumpkin Snickerdoodles

I kicked off Cookie Palooza on Monday with a chai spiced inspired snickerdoodle and here I am a few days later bringing you another snickerdoodle variation, a pumpkin one. I figured snickerdoodles are the perfect cookie for the season since they are rolled in sanding sugar (along with other spices) prior to baking giving them a nice glisten to go with the season so why not share two. And with this pumpkin version you can keep those pumpkin lovers happy and not let them go overboard with the traditional flavor of the season… peppermint.

I began by making the dough for the cookies. In one bowl I whisked together all of the dry ingredients and in another bowl I mixed together the wet ingredients and then I added the dry to the wet to make the dough. I then set the dough aside for a few minutes and combined sanding sugar, cinnamon and allspice in a small bowl to roll the cookie dough in. Using a cookie scoop I scooped the dough and then rolled it in the sugar mixture and then placed it on a cookie sheet lined with parchment paper. Per the directions I placed the cookies about 3 inches apart on the sheet. Truthfully you could get away with 2 inches. While the cookie dough looks small the cookies will rise and spread a little while baking.

Next, I flattened the cookies with a spatula (use could also use the bottom of a glass cup) to about 1/2 inch thickness. I then baked them in a 375 preheated oven for 10 minutes.

After letting the cookies cool on the sheet for 5 minutes I then transferred them to a wire rack to cool completely.

Final verdict… I must say these are probably one of the best cookies I have ever made. They are firm on the outside but have a nice cakey center that isn’t dry. That is thanks to the addition of pumpkin puree. And while pumpkin often results in baked desserts that are super moist, the ingredients are so well balanced that that is not the case here. No one wants to eat a pumpkin cookie that is reminiscent of pumpkin pie.

Pumpkin Snickerdoodles

  • Servings: 30 Cookies
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Ingredients:

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon kosher salt

Pinch of freshly grated nutmeg

1 stick unsalted butter, melted and cooled

1 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg, at room temperature

1 teaspoon vanilla extract

2/3 cup fine sanding sugar

2 teaspoons ground cinnamon

1 teaspoon allspice

 

Directions:

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a medium bowl whisk together the dry ingredients – flour, baking soda, cream of tartar, salt and nutmeg.

In a large bowl using a handheld mixer beat together the butter and pumpkin until smooth. Add the egg and vanilla and continue beating until combined. Add the flour mixture and continue beating until combined.

In a small bowl mix together the sanding sugar, cinnamon and allspice. Using a cookie scoop, scoop the dough and then roll it in the sugar mixture and then place it on the prepared cookie sheet 3-inches apart. Flatten the cookies with a spatula to about 1/2-inch thick and then bake in the preheated oven for 10 to 12 minutes.

Let the cookies cool on the sheets for 5 minutes until transferring to a wire rack to cool completely.

Recipe from Martha Stewart

Cookie Palooza: Sea Salt Chocolate Chip Cookies

Over the summer I went to a pop-up shop celebrating Kitchen Aid’s 100th anniversary. While there I got to try different treats, saw a life-sized Kitchen Aid Stand Mixer (unfortunately it was just for show), got a free customized tote bag and stocked up on recipe cards. One of the recipes is today’s Cookie Palooza cookie… A Sea Salt Chocolate Chip Cookie.

If you are hoping for a sweet and salty cookie I am sorry to disappoint you but that’s not what you are getting with this cookie. What you do get is a cookie that is thick, chocolatey and perfect for any add-ins. I love walnuts in my chocolate chip cookies and this would be the perfect chocolate chip cookie for just that. And while this recipe is not ideal for cookie swaps since its only 12 cookies, it’s perfect for gift giving in a festive holiday tin.

A few things to note about these cookies. The original recipe called for smoked sea salt, I searched and couldn’t find smoked sea salt so I opted to use regular sea salt. I did come across sour sea salt which had me wondering what recipe would call for that. I also swapped out using chopped semi-sweet with chocolate chips. I used Ghirardelli chocolate chips since I knew theirs were a tad bit bigger than Nestle’s Toll House, although, if you can find these Nestle Toll House Chocolate Chunks they would be perfect.

 

Sea Salt Chocolate Chip Cookies

  • Servings: 12 cookies
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Ingredients:

1/2 cup unsalted butter, at room temperature

1/4 cup dark brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

3/4 teaspoons baking soda

3/4 teaspoons sea salt*

1 1/2 cups semi-sweet chocolate chips**

3/4 cups chopped walnuts (optional)

 

*Original recipe called for smoked sea salt

**Original recipe called for 8 ounces semi-sweet chocolate, chopped

 

Directions:

In a medium bowl combine the flour, baking soda and salt. Set aside.

Add butter and sugars to a large bowl and beat on medium speed with a hand mixer until the mixture is smooth. Add in the egg and vanilla extract and continue mixing until well blended.

Add the flour mixture to the butter mixture and beat on low until just combined. Add in the chocolate chips and walnuts (if using) and continue mixing on low speed until just combined. Cover the bowl and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. Using a 1/4 cup measuring cup (or a trigger ice cream scoop) scoop the dough* and place it on the prepared cookie sheets. Bake for 12-15 minutes until the cookies are set and no longer shiny on top. Transfer to a wire rack to cool.

*You may have to let the dough sit at room temperature for a few minutes before scooping.

Recipe from Yummly / KitchenAid

Cookie Palooza: Red Velvet Blossom Cookie

Today’s Cookie Palooza Cookie is a Red Velvet Blossom Cookie. A fun festive twist on the traditional Peanut Butter Blossom Cookie. We all know that cookie, the peanut butter one that has a Hershey Kiss pressed into the center of it and marries that wonderful flavor combination of peanut butter and chocolate… YUM!

I began by prepping the dough for the cookies. In one bowl I whisked together my dry ingredients and set them aside. In another bowl I added in my wet ingredients and beat them until they were well combined. And finally I added in the flour mixture and beat the two together until they were incorporated. At this point the dough was too soft to handle so I covered and refrigerated it for a few hours. Once the dough was firm enough I added about half a cup of confectioners’ sugar to a small bowl and rolled 1-inch shaped balls (I used a cookie scoop to measure the dough) in the sugar before placing them on a cookie sheet I lined with parchment paper. Rolling the cookies in the sugar will give them a nice crinkle effect (another popular cookie around the Holiday’s) and this is reminiscent of a traditional blossom cookie that is rolled in granulated sugar prior to baking. I then baked the cookies in a 350 preheated oven for 9 minutes. While the cookies were in the oven I unwrapped the Hershey Kisses to place in the center of each of them. You need to press these into the cookies while they are still warm before the cookie set so it’s best to have them ready for when the cookies come out of the oven. They might melt a little at the bottom but as the cookie cools the Kisses will firm up again.

And once they cool they are a delicious cookie to enjoy with a cup of hot chocolate. Or pack up in a festive tin to give as a gift, or bring along to a Holiday cookie swap or party.

If you are feeling really festive and ambitious you could easily divide the dough in half and tint one half red and the other half green for Red & Green Velvet Blossom Cookies.

Red Velvet Blossom Cookies

  • Servings: 48 Cookies
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Ingredients:

1 3/4 cups flour

1/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/2 cup unsalted butter, at room temperature

3/4 cup light brown sugar

1/2 cup sugar

1/2 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon red gel food coloring

1/2 cup confectioners’ sugar, more as needed

Milk Chocolate Hershey Kisses

 

Directions:

In a medium bowl whisk together the flour, cocoa powder and baking powder and set aside.

Using a handheld mixer, combine the butter, both sugars, and salt in a large bowl and beat on medium speed until creamy. Add in the eggs, vanilla extract and food coloring and continue beating until the ingredients are well combined. Add in the flour and beat on low speed until mixed in. Cover and refrigerate until firm, at least two hours.

Preheat the oven to 350 F and line two cookie sheets with parchment paper. Place confectioners’ sugar in a small bowl. Unwrap the Hershey Kisses and set aside,

Using a cookie scoop shape the dough into 1-inch balls. Roll in the confectioners’ sugar and then place on the prepared cookie sheets about 2 inches apart. Bake in the preheated oven for 9 to 10 minutes, untilt the edges of the cookies are set. Remove from the oven and immediately place an unwrapped Hershey Kiss in the center of each cookie and then transfer to a wire rack to cool completely.

Recipe from Land O Lakes

Chocolate Truffle Cookies

Are you all set for Christmas? Are your gifts wrapped? Cards in the mail? Cookies baked? Or, are you looking for just one more treat to make? If so, you should try these Chocolate Truffle Cookies.  They are chocolaty without being overly sweet thanks to the addition of unsweetened chocolate, which helps to offset the sweetness of the semi-sweet chocolate and sugar.

One thing you will definitely need to make these cookies is time. Once the batter is made it needs to be refrigerated for at least 3 hours so it can become firm enough to handle, but, it’s worth the time. The final result is a cookie similar to a truffle, firm on the outside and soft on the inside.

These cookies were part of a box of treats I mailed to a friend. Included in the box were the Chocolate Covered Pretzels and Candied Nuts I posted about earlier this week. Also included were Peanut Butter Blossoms. All wonderful homemade treats to gift to anyone on your list and can easily be made this last weekend before Christmas.

 

Chocolate Truffle Cookies

Ingredients:

12oz. bag of semi-sweet chocolate chips

4 oz. unsweetened chocolate, chopped

1/3 cup unsalted butter, cubed

1 cup sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup flour

2 tablespoons cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

Confectioners’ sugar for dusting (optional)

 

Directions:

In a microwave, melt 1 cup of the chocolate chips, unsweetened chocolate and butter; stir until smooth and let cool for 10 minutes.

In a large bowl beat the sugar and eggs on medium speed until well blended. Beat in the cooled chocolate mixture and vanilla extract.

In a separate bowl whisk together the flour, cocoa, baking powder and salt. Gradually beat this into the chocolate mixture. Once fully incorporated stir in the remaining chocolate chips.  Cover and refrigerate for at least 3 hours.

Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Using a cookie scoop, scoop the dough (it will be quite firm) and then roll into a ball and place on the prepared baking sheet. Bake for 10-12 minutes, until cookies have puffed and are set. Cool on the pan for 3 minutes and then transfer to a wire rack to cool completely. Dust with confectioners’ sugar, if using.

Recipe from Taste of Home

Freezing Cookie Dough

I knew I would be pressed for time this year when it came to baking cookies for Christmas, so, I decided to do something I’ve never done before and was always skeptical of doing… freezing cookie dough. I normally have a good day or two to bake, but, the way things are falling this year I am only going to have one good full day to bake all of my cookies and I just knew that it wouldn’t be enough time due to the fact that I have a few other things to take care of that day as well. So, currently there are about 6 or 7 different batches of drop cookies in my freezer along with the dough for these Checkerboard Cookies . And, there is also a batch of Gingerbread People ready to be popped in the oven. I also went out and purchased some extra-large baking sheets. I am sure you have seen them, the Wilton Mega-Sized Baking Sheet. As you can tell, I am serious about baking these cookies in record time.

So, let’s talk about freezing cookie dough. Were or are some of you skeptical like me about it? Or, is it something you have been doing for years and are shocked to read my apprehension about it? The best cookies to freeze are drop cookies and slice and bake cookies. You can also freeze the dough for roll out cookies (sugar cookies, gingerbread people, etc.), but, I would suggest rolling out the dough and cutting it into your desired shapes first and then freezing it. That’s exactly what I did with the Gingerbread ones. Using a freezer-safe container, I lined it with two pieces of plastic wrap lengthwise and widthwise leaving a few inches of overhang. I layered the cookies in the containers making sure they were flat and placed a piece of parchment paper between each layer and on the top layer. Once filled, I wrapped the plastic wrap over the top layer making sure to press out any air. Topped the container with the cover and placed it in the freezer. You could freeze the entire disk of dough as well, but, I personally think that the time spent waiting for it to defrost would be better spent just making the dough to use immediately. My plan for these is to let them thaw a little and then press mini M&M’s into them before baking and then ultimately decorating them with royal icing.

 

Back to the drop cookies and slice and bake variety…. For the drop cookies I simply made the dough, rolled the dough into balls (scooping it with a cookie scoop) and then placed it on a baking sheet. Since the dough was going in the freezer and not in the oven I was able to place the dough really close together on the baking sheet. I just made sure none of them were touching which could ultimately lead to them freezing together. I then placed the sheet in the freezer for a few hours until the dough was thoroughly frozen. Once frozen, I transferred the dough to a freezer-safe plastic zip bag. I labeled the outside of the bag with the type of cookie it was. Since I wasn’t planning on leaving it in the freezer too long I opted not to include the date, oven temperature and baking time on the bag as well. The suggested length of time for leaving dough in the freezer is 3 months. I actually baked a batch of one of the cookies this weekend and I am happy to say it was a success. To bake them, I placed the dough on a parchment lined baking sheet 1 to 2 inches apart and increase the suggested baking time by 1 to 2 minutes to account for the dough being frozen. The cookies baked perfectly and tasted like I had just made the dough that morning. That’s really what my fear was (and still is to a certain extent), that the cookies will somehow have a weird flavor from the dough being frozen.

 

For the slice and bake cookies, you can follow your directions and form the dough into a log, wrap it in a few layers of plastic wrap, place it in a freezer-safe bag that has been labeled and then freeze it. It’s not necessary to refrigerate the dough prior to freezing as most slice and bake cookies require prior to slicing. To bake these cookies, let the dough sit at room temperature unwrapped for 10 to 15 minutes. The dough should feel cold to the touch, but soft enough that you will be able to slice it. Slice and bake per the directions, once again adding an additional minute or two to the time.

Since my test batch was a success I am little less unnerved by the process. Fingers crossed I will still be singing high praises come Sunday when I bake quite a few more batches.

Cookie Palooza: Key Lime Crinkles

How about some crinkles for Mr. Kringle? Sorry for corniness, but, I couldn’t resist. While crinkles are customarily a chocolate cookie I decided to switch things up a bit and bring you Key Lime Crinkles for the last cookie of Cookie Palooza week. And in case you didn’t know, crinkles are a drop cookie that is rolled in confectioners’ sugar prior to baking. The sugar draws moisture out of the cookie while it’s baking allowing the cookie to crack and dry out. Leaving the exterior of the cookie with a bit of a crust and the interior soft and yummy. This key lime version is a great cookie for someone who wants something sweet but not with all the decadence of chocolate.

The search for these cookies came about because I recently asked some friends what cookie they wanted for Christmas and one friend said rugelach and a key lime pie. So, I started searching for key lime cookies since I wasn’t planning on making a pie during my weekend of cookie baking in a few weeks. The first cookie I came across was a thumbprint cookie that actually has a key lime filling, I was all set to make that one for Christmas and then I came across this recipe and decided that I would share this recipe with you as my final cookie for Cookie Palooza week. While I normally share a no-bake cookie as my final cookie, I just couldn’t find one this year that I liked 100%. My friend who wants the key lime pie tried these and he said that while they are good and they do have the key lime flavor he likes, he was hoping for a key lime filling, a la the aforementioned thumbprint cookie. So, I will be making the pie after all since that is quicker and easier than the cookies.

It may be hard to find key limes this time of year, so, you can use bottled key lime juice. I usually find this key lime juice in the baking aisle of my supermarket. This is the same juice I use to make my key lime pie when I am short on time to squeeze key limes, or they are not available at my supermarket. In all honesty, I’ve made key lime pie with fresh limes and with this juice and the taste is exactly the same. And if all else fails, you can use regular limes. I actually used the zest of a regular lime in this recipe. And speaking of zest, if you want more of a lime flavor I suggest adding in more zest. I would avoid adding in more lime juice as that will alter the consistency of your dough.

I hope you’ve enjoyed Cookie Palooza 2018 as much as I enjoyed baking the cookies and bringing you the recipes. Check back next week for Holiday Cake Week. I’ve also got some other Holiday treats hitting the blog soon as well… Chocolate Covered Pretzels, Slow Cooker Spiced Nuts (they are really Candied Nuts) and a Chocolate Truffle Cookie (which I initially was thinking would be cookie #5 for this week).

 

Key Lime Crinkles

  • Servings: 30 cookies
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Ingredients:

2 1/2 cups flour

1 teaspoon baking powder

1 teaspoon key lime zest

1/2 teaspoon salt

1 stick unsalted butter, at room temperature

1 1/4 cups granulated sugar

2 large eggs

1 tablespoon key lime juice

1/2 cup confectioners’ sugar, sifted

Directions:

In a medium bowl whisk together the flour, baking powder, zest and salt.

In a large bowl combine the butter and sugar and beat with an electric mixer on medium speed until light and fluffy. Add the eggs, one at a time, mixing well after each one. Mix in the lime juice.

With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just combined. Cover the dough and refrigerate for 30 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a small bowl.

One chilled, use a cookie scoop to scoop the dough and roll into balls and then roll in the confectioners’ sugar. Place on the prepared baking sheets and bake for 15 to 18 minutes, or until the cookie begin to brown along the edges.

Cool on the pans for 5 minutes and then transfer to a wire rack to cool completely.

Recipe from Bake or Break