Christmas Cookies 2020

Happy Holidays!

Although this holiday season has been very different, I was still happy to be able to share our Christmas cookies with family and friends. The assortment included our usual favorites, listed below. I added a Christmas version of our special linzer cookies, a vanilla bean version of my husband’s favorite- spritz cookies, and a new speculoos cookie.

Wishing you all a happy and healthy 2021!

Cookies Clockwise from Top:

Swedish Spice Cookies (Muskotsnittar)

These buttery spice cookies may be the closest I’ve come to replicating my favorite Biscoff cookies. They were especially wonderful warm. Known as Muskotsnittar in Sweden, or nutmeg slices, they are also very easy to make. Freshly ground nutmeg is essential.

This recipe was adapted from Martha Stewart, via Martha Bakes on PBS. I weighed the flour, refrigerated the dough, modified the baking time, and trimmed the edges after baking. Yum.

Yield: Makes about 48 cookies

Danish Butter Cookies

Happy New Year! I have many recipes to share- beginning with the recipes for the holiday cookies that were new to my assortment this year.

My husband could eat Danish butter cookies on a daily basis. 😉 I decided to add them to my Christmas cookie assortment this year after seeing and episode about Scandinavian cookies on Martha Bakes.

This simple and pure version from Martha Stewart is most successful when using high-quality ingredients. I used King Arthur Flour and Plugra European-style butter. I adapted the recipe by weighing the flour and by using a cookie press to make the cookies instead of piping them. Nice.

Yield: about 40 cookies

  • 1 cup (2 sticks) best-quality salted butter, room temperature (I used Plugra)
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature
  • 300 g (2 1/2 cups) unbleached all-purpose flour
  1. Preheat oven to 325 degrees, preferably on convection.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners’ sugar on medium speed until light and fluffy, about 3 minutes.
  3. Add vanilla and egg, and beat to combine.
  4. Gradually add flour, 1 cup at a time, and beat until well incorporated.
  5. Transfer dough to a cookie press, I used the wreath disc, or into a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825 or Wilton #4B).
  6. Spritz cookie shapes or pipe dough into 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart.
  7. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 12 to 14 minutes for spritz cookies or up to 20 minutes for piped cookies.
  8. Transfer sheets to wire racks; let cool completely.

Christmas Cookies 2019


Merry Christmas!

This year, I made an assortment of tried and true Christmas cookies to share with friends and neighbors, adding two new Scandinavian cookies that I felt compelled to try after watching an episode of Martha (Stewart) Bakes on PBS. 🙂

Wishing you all a happy and healthy 2020!

Cookies from Top:

Cookies Left to Right:

Bottom:

Zebra-Striped Shortbread Cookies

I made these “Art Deco” vanilla & chocolate shortbread cookies as part of my Christmas cookie assortment, but the colorful sanding sugar edge could easily be modified to suit any occasion. Pink and red would be amazing for Valentine’s Day! 🙂

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I doubled the recipe, in two separate batches, making the process even easier because I kept one batch to use for the vanilla stripes and the second batch for the chocolate stripes. I also used egg yolks to coat the cookies instead of a whole egg. Wonderful.

Yield: Makes 40-48 cookies

  • 2⅓ cups all-purpose flour, divided
  • 1½ tsp Kosher salt, divided
  • ⅓ cup Dutch-process cocoa powder, sifted
  • 1¼ cups (2½ sticks) unsalted butter, room temperature
  • ⅔ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract or paste
  • 1 egg yolk or 1 large egg, beaten to blend
  • ¼ cup sanding sugar (any color)
  1. Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
  2. Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. (Do in 2 separate batches if doubling the recipe, making the vanilla dough first.)
  3. Add egg yolk and vanilla to the butter and sugar mixture and beat until smooth.
  4. Divide (for 1 batch) mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low-speed just until combined. Return to reserved bowl.
  5. Repeat process with chocolate mixture.
  6. Arrange 2 large sheets (per batch) of plastic wrap or parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6×2″ rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers.
  7. Tightly press stacked dough into cylinders about 1½” wide and 8″ long, using the plastic wrap or parchment to help you.
  8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours. I chilled my dough overnight.
  9. Place racks in upper and lower thirds of oven; preheat to 350°, preferably on convection.
  10. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks).
  11. Slice into rounds a generous ¼” thick, rotating after every few cuts to keep slices round.
  12. Arrange cookies on parchment-lined baking sheets, spacing 2″ apart.
  13. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.

Note: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.

Linzer Hearts

We drag out holidays in my house. One day just isn’t enough of a celebration. 😉

We were so busy eating leftover Mardi Gras King Cake on Valentine’s Day, I had to make a belated Valentine’s Day dessert! The truth is that I was procrastinating a little bit. As much as I wanted to make this special dessert for my husband, I really didn’t want to peel the hazelnuts. :/ I was quite happy to find a method to remove the skin by blanching the nuts. This method is a little bit time-consuming but it completely removes the bitter skin. Yay!

These cookies were very special- completely worth every minute of work. My husband wants me to add them to our Christmas cookie assortment! (in a different shape, of course) The blanching method used to peel the hazelnuts was adapted from Rose Levy Beranbaum, via Fine Cooking.com. The cookie recipe was adapted from Martha Stewart’s Baking Handbook. Wonderful!

Yield: 9 3-inch sandwich cookies and 14 2-inch heart cookies

  • 4 1/2 oz (1 cup) raw hazelnuts
  • 4 T baking soda, for blanching the hazelnuts
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 2 large egg yolks
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp freshly grated lemon zest
  • 1/2 cup raspberry jam, for filling
  • 1/4 cup confectioners’ sugar, for dusting

To Blanch, Peel, and Roast the Hazelnuts:

  1. Preheat the oven to 375 degrees, preferably on convection roast.
  2. Bring 3 cups of water to a boil. Add 4 T baking soda and the hazelnuts.
  3. Boil for 3 minutes- expect the water to turn black. Run a nut under cold water and see if the skin slips off easily. If not, boil the nuts a little longer until the skins slip off.
  4. Strain and then cool the nuts under cold running water, slip off the skins, blot dry with paper towels.
  5. Place peeled nuts on a parchment paper-lined baking sheet. Roast in the preheated oven for 7 to 10 minutes, until fragrant.
  6. Remove from the oven and let cool to room temperature.
  7. Pulse the nuts in a food processor until finely ground.

To Make the Cookies:

  1. In a large bowl, sift together the flour, baking powder, cinnamon, and salt.
  2. Whisk the ground hazelnuts into the flour mixture; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
  4. Add the egg yolks, vanilla, and lemon zest; beat to combine, scraping down the sides of the bowl as needed.
  5. With the mixer on low-speed, add hazelnut-flour mixture, and beat until just combined, about 10 to 15 seconds.
  6. Turn out the dough onto a lightly floured work surface or onto plastic wrap. Divide in half and shape into flattened disks.
  7. Wrap in plastic and refrigerate at least 1 hour or overnight. (I refrigerated overnight.)
  8. Remove one disk of dough from the refrigerator, and let stand until softened slightly. (This will help keep the dough from cracking when rolled.)
  9. Between layers of plastic wrap or on a large piece of parchment paper lightly dusted with flour, roll dough to 1/8-inch thickness. Wrap in plastic wrap and transfer to a baking sheet. Place in freezer and freeze until firm, about 20 minutes.
  10. Repeat with second disk of dough. (You can stack the parchment and dough in the freezer.)
  11. Preheat the oven to 325 degrees, preferably on convection. Line 3 baking sheets with parchment paper.
  12. Remove one sheet of dough from the freezer. Working quickly, cut into heart shapes with a 3-inch cookie cutter. Cut out the center from half of the shapes with a 2-inch cutter. (If the dough begins to soften too much, return to the freezer for a few minutes.)
  13. Transfer the cookies to the prepared baking sheets about 1 1/2 inches apart. (I kept the similar shaped cookies on separate sheets as they had the same baking time.) Freeze until firm, about 15 minutes.
  14. Repeat with second sheet of dough.
  15. Bake on the center rack, one cookie sheet at a time, rotating halfway through, until cookies are crisp and lightly golden all over, about 17 minutes for full 3-inch hearts and 15 minutes for the open hearts and full 2-inch hearts.
  16. Let cool slightly on cookie sheet and then remove to a wire rack to cool completely. (Cooled cookies can be stored overnight in an airtight container at room temperature before filling.)
  17. Spread the flat sides of the whole hearts with jam.
  18. Sift confectioners’ sugar over the open hearts.
  19. Just before serving, top open hearts with jam. Cookies should be eaten the day they’re filled.

Christmas 2020 Update: I made 2 1/4-inch rounds with Christmas tree cutouts. I put 12 cookies on each baking sheet. The whole cookies baked for 14 minutes, the cutouts for 12 minutes, and the reserved trees for 10 minutes. Wonderful!

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Christmas Cookies 2016

I always worry that I won’t be able to get it all done… but once again it just worked out. 😉

I had a few cookie recipes that I wanted to add onto my tried and true favorites, but was only able to make two new ones: German Lebkuchen and Dulce de Leche-Hazelnut Macaroons (posts to follow). I had wanted to make the Speculaas: Dutch Spice Cookies that I had tried last year… possibly even the Haselnussmakronen: Raspberry-Hazelnut Macaroons also from last year… Well, maybe it doesn’t all work out. :/ We still have quite a few yummy cookies to enjoy!

Happy Holidays!!

Center:

German Lebkuchen (1x recipe- I need to make more next year!)

Clockwise from Top:

Raspberry Meringue Kisses (2x recipe)

Haystacks (2x recipe)

Pecan Shortbread Cookies (4x recipe- two batches of 2x recipe)

Dulce de Leche-Hazelnut Macaroons (2x recipe)

Chocolate-Espresso Snowcaps (4x recipe)

Lemon Butter Cookies (2x recipe)

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

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