We’re already halfway through Chanukah and Christmas is a mere week and 3 days away. So if you haven’t gotten your cookie on … IT’S TIME! We dug up some recipes to get you started:
From Jen, our manager at Glover Park Hardware and baker extraordinaire shares a couple of her yuletide faves.
Ginger Spice Cookies (from Bon Appétit | March 2000)
|Arrange the soft, spicy cookies on a platter with apples and Vermont cheddar cheese; also serve hot cider or hot buttered rum.
Yield: Makes about 30
2 cups all purpose flour
Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
Peanut Tuiles (from Gourmet | December 2005)