A Thyme to Cookie…

12.14.2012

Categories: Uncategorized

Looking for some dazzling holiday cookie recipes? Our staff, a cookie loving bunch, has offered up some personal favorites, headlining at our annual A Thyme to Cookie Swap this weekend. Happy cookie…ahem…cooking!

Cream Wafer Cookies

Wafer Ingredients:

2 cups flour

1 cup butter

1/3 cup heavy cream or whipping cream

Frosting:

3/4 cup powdered sugar

1/4 cup soft butter

1 egg yolk

1 teaspoon vanilla

food coloring optional

Preparation Instructions

Combine ingredients, chill for 1 hour. Roll out on lightly sugared surface. Yes, that’s right, sprinkle your counter with granulated sugar just as you would with flour normally. Roll about 1/8” thick. Cut out 1/2” rounds and place on ungreased baking sheet. Prick all the way through with a fork – I like to use one with tines that are close together and do 3 rows. Bake at 375º for 5-9 minutes. Remove and allow to cool a few minutes on the tray, then remove to a cooling rack until completely cooled.

Combine your frosting ingredients in a stand mixer fitted with a whisk attachment. Tint pink or blue if you want. Put frosting into a piping bag fitted with a star tip and pipe a little dab of frosting on half of the cookies, top with the other half.

Chai Spice Snicker Doodle

Cookie Ingredients

1/2 cup canola oil

1 cup sugar

1/4 cup maple syrup

3 tablespoons milk

2 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

Topping:

1/4 cup sugar

1/4 teaspoon ground ginger

3/4 teaspoon ground cardamom

1/4 teaspoon cinnamon

pinch cloves

Preparation Instructions

Preheat oven to 350 F. Line 2 large baking sheets with parchment paper.

Mix the topping ingredients together on a dinner plate. Set aside.

In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla.

Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until you’ve got a pliable dough. Get in there with your hands to mix, it’s the easiest way to get the dough to come together.

With clean, moist hands, roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Sign Up For Our Newsletter

  • This field is for validation purposes and should be left unchanged.
Top