ChefJune
Master Chef
It's getting to be "THAT" time of year again, when visions of sugarplums start dancing in our heads -- not to mention the taste buds.
So I was thinking we could have a virtual cookie swap this year. Everyone post a favorite holiday cookie recipe (or three) here in this thread, and we can all come here, then, for new ideas for our holiday dessert platters!
Here's a favorite from Feastivals to start us off!
makes 1 13 x 17-inch jelly roll pan full
1 cup golden brown sugar
1/2 cup unsalted butter
1 extra large egg
1/2 cup hot black coffee
1-1/2 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Rumfords baking powder
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1. Preheat oven to 350 degrees F. Grease (or Pam) a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.
2. Cream butter and sugar until fluffy. Beat in the egg.
3. In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well.
4. Bake in preheated oven for 13 minutes.
5. Allow to cool completely before frosting.
6. Frost with the following icing:
1 TBS. unsalted butter, melted
1 cup sifted Confectioners sugar
enough orange juice to spread smoothly.
Mix butter and sugar, Add orange juice to make a thin but spreadable frosting. Sprinkle red and green sugars on the wet frosting.
[The frosting will look almost translucent on the cookies.]
7. Cut into bars of the size you desire.
So I was thinking we could have a virtual cookie swap this year. Everyone post a favorite holiday cookie recipe (or three) here in this thread, and we can all come here, then, for new ideas for our holiday dessert platters!
Here's a favorite from Feastivals to start us off!
FROSTED COFFEE FINGERS
makes 1 13 x 17-inch jelly roll pan full
1 cup golden brown sugar
1/2 cup unsalted butter
1 extra large egg
1/2 cup hot black coffee
1-1/2 cups sifted all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Rumfords baking powder
1/2 tsp. ground cinnamon
1/4 tsp. sea salt
1. Preheat oven to 350 degrees F. Grease (or Pam) a 13 x 17-inch jelly roll pan. Have all ingredients at room temperature.
2. Cream butter and sugar until fluffy. Beat in the egg.
3. In a separate bowl, combine dry ingredients. Add to the egg mixture alternately with the hot coffee. Mix well.
4. Bake in preheated oven for 13 minutes.
5. Allow to cool completely before frosting.
6. Frost with the following icing:
1 TBS. unsalted butter, melted
1 cup sifted Confectioners sugar
enough orange juice to spread smoothly.
Mix butter and sugar, Add orange juice to make a thin but spreadable frosting. Sprinkle red and green sugars on the wet frosting.
[The frosting will look almost translucent on the cookies.]
7. Cut into bars of the size you desire.