Recipe: Cherry Pistachio Cookies

Cherry Pistachio Cookies

Adopted from bluejeangourmet.com

Yield: approximately 3 dozen

Ingredients

1 1/2 c all-purpose flour

3/4 c unsalted butter

1/4 c sugar

1 egg

1/2 c shelled and unsalted pistachios, chopped

1/2 c dried cherries

zest of one orange or lemon

1/4 t salt

course sugar 

Instructions

Preheat oven to 350 degrees F

In the bowl of a stand mixer, beat the butter, sugar and zest together on medium speed until well combined. Reduce the speed and add the egg, then the flour and salt until the mixture just comes together. Stir in the cherries and pistachios.

Divide the dough in half, rolling each section into a log about 2 inches in diameter. Roll in plastic wrap, then chill at least one hour before baking (or freeze for later use).

When ready to bake, line two baking sheets with parchment paper. Slice dough into pieces about 1/2 inch thick, then roll the edges of each piece in a bowl of course sugar before placing on cookies sheet.

Bake for 15-20 minutes or until cookies are golden brown around the edges. Transfer parchment to a cooling rack and allow to cool completely before storing in an airtight container.

Recipe: Peppermint Bark Cookies

Peppermint Bark Cookies

Adopted (partly) from Martha Stewart Living

Yield: 3 dozen cookies

Ingredients

Dark Chocolate Sugar Cookies

1 lb (good quality) white chocolate, coarsely chopped

8 large candy canes, crushed

Instructions

Prepare dark chocolate sugar cookies, as directed, using a 2 inch round cookie cutter.

Sift crushed candy, and separate larger pieces from dust, reserving both.

Melt chocolate in a heat-proof bowl set over a pot of gently simmering water. Remove from heat.

Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl.

Place cookies on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top, before chocolate starts to set. 

Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.  

Recipe: Peanut Butter Blossoms

Peanut Butter Blossoms

Adapted from Hersey's

Yield: approximately 3 dozen cookies

Ingredients

Approximately 3 dozen Hersey Chocolate Kisses

1/2 c smooth peanut butter

1/2 shortening

1/2 c brown sugar

1/2 granulated sugar, plus additional from rolling

1 large egg

2 T milk

1 t vanilla

1 3/4 c flour

1 t baking soda

1/2 t salt

Instructions

Preheat oven to 375 F. Remove wrappers from chocolates.

In a standing mixer, beat shortening and peanut butter until well blended. Add brown and granulated sugars and beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt. Gradually beat flour mixture into the peanut butter mixture, until dough forms.

Shape dough into one inch balls. Roll in granulated sugar and place on an ungreased cookie sheet.

Bake 10-12 minutes, until lightly browned. Top each hot cookie immediately with a Hershey Kiss. (Cookie will crack around edges and chocolate kiss will become very soft.)

Remove from cookie sheet to a wire rack. Cool completely. (The chocolate kiss will re-set as the cookie cools.)

Recipe: Coconut Snowball Cookies

Coconut Snowball Cookies

Yield: about 5 dozen

Ingredients

1 c butter

2 c granulated sugar

2 large eggs

1 t vanilla

1 t baking soda

2 t baking powder

1/2 t salt

5 c sifted flour

3/4 c sour cream

1 c sweetened coconut

 Colored sanding sugar and/or finely chopped walnuts for rolling

Instructions

Combine flour, baking soda, baking powder and salt in a small bowl.  

In a standing mixer, beat butter, granulated sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. 

Add flour mixture, alternating with sour cream, in 3 additions (beginning and ending with dry ingredients); beat well after each addition.

Add coconut, and combine well.

Transfer dough to a bowl and cover tightly with plastic wrap. Chill for several hours or overnight.

Take dough out of refrigerator approximately 20 minutes before baking. 

Preheat oven to 350 F

Use hands to roll dough into 1 inch bowls. Roll cookie dough in sanding sugar (or nuts) until completely cover. 

Bake on ungreased cookie sheet for approximately 10 minutes. Cool on cookie sheet for 2 minutes and then remove to wire rack to cool completely.

Recipe: Toll House Cookies

Toll House Cookies

Adapted from Nestle

Yield: about 5 dozen cookies

Ingredients

2 1/4 c all purpose flour

1 t baking soda

1 t salt 

1 c (2 sticks) butter, softened

3/4 c granulated sugar

3/4 c packed brown sugar

2 large eggs

2 c Nestle Toll House Semi Sweet Chocolate Morsels

1 c chopped nuts

Instructions

Preheat oven to 375 F

Combine flour, baking soda and salt in a small bowl. In a standing mixer, beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.

Drop by rounded teaspon onto ungreased cookie sheet.

Bake for 9 to 11 minutes, or until golden brown. Cool on baking sheets for 2 minutes and then remove to wire rack to cool completely