Christmas Cookies

I promised that I would post about the cookies I tried. And here they are. At least most of them, I think I forgot a few. Some of these will be getting their own post. And one in particular is forever going to be part of my Christmas baking from now on. But that one definitely gets it own post to bask in the glory of its deliciousness. Well, on to the rest.

First are Mint Crinkles courtesy of Better Homes and Gardens Ultimate Desserts Magazine.

3/4 c finely chopped layered chocolate-mint candies, about 24 (This would have looked prettier (the Andes type candy), but I had those mint chips on hand and so used those mixed with chocolate chips.)

1/3 c shortening

1 c sugar

1/2 tsp baking powder

1/4 tsp salt

2 eggs

2 tsp vanilla

1 1/2 c flour

Layered chocolate-mint candies

1. In sauce pan cook and stir the 3/4 c chopped candies over low heat until melted, cool 15 mins. (I did it in the microwave.)

2. Beat shortening for 30 secs, then add sugar, baking powder, and salt. Then eggs, vanilla and melted candy. Gradually beat or stir in flour. Cover and chill 3 hours. (I didn't chill them at all and they rolled just fine.)

3. Roll into 1 1/4 inch balls. Bake at 350 degrees for 10 minutes. Edges should be firm and the top crackled.

4. Sprinkle a few pieces of chopped chocolate-mint candies on top of each cookie and bake one minute more. Makes 36 cookies.

So what did I think? Yeah, I'd eat them, Ana liked them, they were easy, but certainly wouldn't make the top of my favorite cookie list and I love mint chocolate things.

Off to the left of those Mint Crinkles and a little down, are some Candy Cane Spritzs. Courtesy of Better Homes and Garden Ultimate Cookies and Bars magazine.

3/4 c butter, softened

1/2 c sugar

1 tsp baking powder

1 egg

1/2 tsp peppermint extract

1 3/4 c flour

red food coloring

6 oz white baking chocolate

1 Tbls shortening

1/3 c peppermint candies

Basically beat the first five ingredients together, stir in the flour, add the food coloring and just marble the dough, and then use your cookie press (okay, I admit it, the whole reason I chose this cookie was so I could use my cookie press again) with the 1/2 inch star plate and form 3 1/2 in candy canes. (I found straight short sticks worked better, as the curved candy canes broke frequently once cooked.) Bake for 7-9 minutes at 375 degrees. Once cooled dip in white chocolate and then the crushed peppermint candies.

Again, I made these because they looked pretty and I could use my cookie press. Basically I think white chocolate is the grossest thing ever considered chocolate, but they were Ana's favorite! Maybe if Ana specifically asks for them, I might make them again.

These are Rugalach Bars. Here's the link to the Joy of Baking recipe. I was going to make Rugalach Cookies from one of my Better Homes and Garden magazines, but found this recipe, which since its in bar form and less time consuming, I chose to do it instead. Also, I've never had a Joy of Baking recipe fail to delight me, which is not the case when it comes to BHandG. Anyway, I really liked these. It was different, with the apricots and nuts and chocolate mixture and the cream cheese pastry-like crust. I don't know that I'd make these a lot, as they are quite a bit of work even as a bar. But if someone made them for me, I'd be a happy girl.

Also from Joy of Baking, are the cookie-pressed Spritzs right between the Mint Crinkles and Fudge. Here's the link. Again, I could have used the Better Homes and Garden version, but went with the more trust-worthy Joy of Baking one. They were fun, easy, and the kids helped decorate them with colored sugar. As for the taste, well, they tasted buttery and bland in my opinion. But they were less work then sugar cookies, so maybe a good change if your kids like decorating cookies. Plus the cookie press is so cool. :)

And the forgotton cookie. My Chocolate Dipped Shortbreads from, you guessed it, Joy of Baking. Here's the link. I even bought a pretty rectangular cookie cutter with fluted edges just for this cookie, and I forgot to take its picture. Leo loved them. I liked them too, but wasn't as impressed as he was. To be fair, I was a little tired of butter cookies by the time I made these. Leo insisted I make these again next year. So maybe you'll get a picture then.

And finally for my last cookie for today, Coconut-Raspberry Delights. Courtesy of Better Homes and Garden Ultimate Cookies and Bars magazine. They are about a 11 o'clock position on the plate, above some chocolate truffles.

1 (7 oz) package coconut

2/3 c sugar

1/3 c flour

1/4 tsp salt

3 egg whites, lightly beaten

1/2 tsp almond extract

4 oz chocolate for dipping

1/4 c seedless raspberry preserves

1. Preheat oven to 325 degrees. Line cookie sheets with parchment paper (I used wax paper with the first ones and well, we ate those paper and all--the next pan I used tinfoil and greased it, and they barely came off.) Stir together coconut, flour, sugar, and salt. Then egg whites and almond extract.

2. Drop coconut mixture on prepared pan making 3/4 to 1 inch mounds, lightly flour your thumb and make indentation in the center of each mound.

3. Bake for 20 mins or until edges are golden (mine cooked in less time). Cool completely then dip the bottom in melted chocolate and spoon melted raspberry preserves into the indentation.

So I really liked these cookies. My sister Megan really liked these cookies. Leo really liked these cookies until I added the raspberry jam. Whatever, I think they needed it. But next time, for Leo, I'll probably make some without jam, and some with it. My kids were so-so about them. I thought for how complicated they look, they were really simple to make and were surprisingly quick.