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Thread: Christmas Cookies

  1. #1
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    Christmas Cookies

    Hi,

    Anyone making Christmas cookies this year? If so, what kind? DH made Midnight Crackles the other day. Pretty good, made with bittersweet chocolate and cocoa. Trying to figure out what to make next. So many different types. Sorry, I haven't come across any that say "cook on the grill". lol

  2. #2
    TVWBB Hall of Fame Clint's Avatar
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    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q100 + Q100 = Q200 > Go Anywhere Gas

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    Quote Originally Posted by Clint View Post
    Hi Clint,

    Mmmmm, love ginger. I have had this recipe for 5 years and never got around to making it. When you do, would you mind letting me know if they are any good? Thanks, Joan

  4. #4
    TVWBB Hall of Fame Clint's Avatar
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    I've made them at least twice.

    This recipe makes a very crunchy cookie which I like, but I've thought of making a soft/chewy version too.


    edit: I went to the table of contents to see what else might sound good & there's a lot of cookie recipes! I put an asterisk next to the few that I've tried:

    Chewy Sugar Cookies
    Chewy Hazelnut– Browned Butter Sugar Cookies
    Chewy Chai-Spice Sugar Cookies
    Chewy Coconut-Lime Sugar Cookies
    Snickerdoodles
    Brown Sugar Cookies
    *Ultimate Chocolate Chip Cookies
    Thin and Crispy Chocolate Chip Cookies
    Chewy Chocolate Cookies
    Double-Chocolate Cookies
    *Triple-Chocolate Cookies
    *Big and Chewy Oatmeal-Raisin Cookies

    Big and Chewy Oatmeal-Date Cookies
    Big and Chewy Oatmeal-Ginger Cookies
    Big and Chewy Oatmeal– Chocolate Chip Cookies
    Big and Chewy Oatmeal-Nut Cookies
    Big and Chewy Orange and Almond Oatmeal Cookies
    Chocolate-Chunk Oatmeal Cookies with Pecans and Dried Cherries
    Thin and Crispy Oatmeal Cookies
    Thin and Crispy Coconut-Oatmeal Cookies
    Thin and Crispy Orange-Almond Oatmeal Cookies
    Salty Thin and Crispy Oatmeal Cookies
    Peanut Butter Cookies Peanut Butter
    Chocolate Chip Cookies
    Peanut Butter Sandwich Cookies
    Peanut Butter Sandwich Cookies with Honey-Cinnamon Filling
    Peanut Butter Sandwich Cookies with Milk Chocolate Filling

    Pecan Sandies
    Almond Sandies
    *Gingersnaps
    Hermits
    Molasses Spice Cookies
    Molasses Spice Cookies with Dark Rum Glaze
    Molasses Spice Cookies with Orange Essence
    Glazed Lemon Cookies
    Glazed Lemon-Orange Cornmeal Cookies
    Glazed Lemon and Crystallized Ginger Cookies
    Glazed Butter Cookies
    Lime-Glazed Coconut Snowballs
    Jam Sandwiches
    Chocolate-Cherry Bar Cookies with Hazelnuts

    Best Shortbread
    Chocolate-Dipped Pistachio Shortbread
    Ginger Shortbread Toasted Oat Shortbread
    Sablés (French Butter Cookies)
    Chocolate Sablés
    Lemon Sablés
    Toasted Coconut Sablés
    Almond Sablés
    Chocolate Sandwich Cookies
    Vanilla Pretzel Sablés
    Black and White Spiral Sablés
    Spritz Cookies
    Spritz Cookies with Lemon Essence
    Almond Spritz Cookies
    Chocolate Butter Cookies
    Glazed Chocolate-Mint Cookies


    Mexican Chocolate Butter Cookies
    Crescent-Shaped Rugelach with Raisin-Walnut Filling
    Chocolate-Raspberry Rugelach
    Almond Biscotti
    Pistachio-Spice Biscotti
    Hazelnut-Orange Biscotti
    Hazelnut-Lavender Biscotti
    Triple-Coconut Macaroons
    Chocolate-Dipped Triple-Coconut Macaroons
    Meringue Cookies
    Chocolate Meringue Cookies
    Orange Meringue Cookies
    Espresso Meringue Cookies
    Toasted Almond Meringue Cookies
    Last edited by Clint; 12-16-2018 at 09:28 AM.

  5. #5
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    Wow, what a list. Thanks. Snickerdoodles, Hermits and Mexican Chocolate Butter Cookies are just a few of the ones I would like to make. Oh and any cookies with Pecans. lol I have all the recipes, now just to get cookin'. Oops, forgot. Also have a bag of pistachios to shell. I'm sure they will go great in cookies.

    Here is what is still on DH list of cookies to make this year.

    Black Forest Cookies
    Blueberry Cookies
    Chocolate Drops
    Chocolate-Striped Linzer Cookies
    Cranberry Pistachio Spirals
    Lemon Linzer Cookies
    Molasses Crinkles
    Praline Butter Cookies
    Raspberry Chocolate Crinkles
    Raspberry Strippers (no, they are LOG COOKIES LOL)

    Happy to share the recipes upon request.

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    DH and I finally got around to shelling the Pistachios yesterday. He made these,

    Cranberry Pistachio Spirals

    1 1/4 cup Pistachios
    2 TB. plus 1/2 cup sugar
    3 TB. butter, melted
    1 1/4 cups sweetened dried cranberries
    1 cup unsalted butter, at room temperature
    1 cup sifted powdered sugar
    1 TB. vanilla extract
    1 tsp. baking powder
    1 tsp. kosher salt
    1 egg
    2 1/2 cups flour

    Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are ok) but NOT to paste. Scrape into a bowl with 2 TB. white sugar. Drizzle with 3 TB. melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender until finely chopped. Stir into pistachio mixture.

    Put 1 cup butter, the powdered sugar, vanilla, baking powder, salt and remaining 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Mix in egg until incorporated. Add flour; mix on low speed until incorporated.

    Scrape dough onto a large generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15 inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2 inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.

    Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper. Slice chilled roll into 1/2 inch thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely. Makes 18 cookies

    Source: All Recipes mag. Dec/Jan 2018

  7. #7
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    Quote Originally Posted by Joan View Post
    DH and I finally got around to shelling the Pistachios yesterday. He made these,

    Cranberry Pistachio Spirals

    1 1/4 cup Pistachios
    2 TB. plus 1/2 cup sugar
    3 TB. butter, melted
    1 1/4 cups sweetened dried cranberries
    1 cup unsalted butter, at room temperature
    1 cup sifted powdered sugar
    1 TB. vanilla extract
    1 tsp. baking powder
    1 tsp. kosher salt
    1 egg
    2 1/2 cups flour

    Pulse pistachios in a food processor or blender until reduced to powder (some small chunks are ok) but NOT to paste. Scrape into a bowl with 2 TB. white sugar. Drizzle with 3 TB. melted butter; stir with a fork until mixture starts to clump. Pulse cranberries in food processor or blender until finely chopped. Stir into pistachio mixture.

    Put 1 cup butter, the powdered sugar, vanilla, baking powder, salt and remaining 1/2 cup white sugar in a bowl. Cream together with a mixer until butter clings to sides of bowl and is uniform in color. Mix in egg until incorporated. Add flour; mix on low speed until incorporated.

    Scrape dough onto a large generously floured sheet of parchment paper. Dust top of dough with more flour, then press into a rough square. Roll into a 12x15 inch rectangle with a long edge facing you. Sprinkle pistachio-cranberry mixture evenly over dough, leaving a 1/2 inch border of uncovered dough. Brush top border with water. Tightly roll dough from bottom to top, using parchment to help lift dough, ending with the wet edge and pressing lightly to seal. Slide dough and parchment onto a baking sheet; cover with plastic wrap. Freeze 1 hour, or chill 4 to 8 hours.

    Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper. Slice chilled roll into 1/2 inch thick cookies; set on prepared sheet. Bake until edges start to turn golden brown, 13 to 15 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely. Makes 18 cookies

    Source: All Recipes mag. Dec/Jan 2018
    I have a cranberry thread here, it sounds like I can use your recipe and it can also go in that thread (but I would use fresh cranberries).

    https://tvwbb.com/showthread.php?725...nberries/page4

  8. #8
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    Quote Originally Posted by Arun L. View Post
    I have a cranberry thread here, it sounds like I can use your recipe and it can also go in that thread (but I would use fresh cranberries).

    https://tvwbb.com/showthread.php?725...nberries/page4
    Arun, hope you do make these, they were so good. Will check out your thread.

  9. #9
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    I'll make these.

    They remind me of the pistachio cranberry bark I made, and I surprisingly liked those, so I'll like these.

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