Vacation cookies: 6 enjoyable new recipes to attempt

Cookies and milk are a traditional combo at any time of yr, and the vacations aren’t any exception. But don’t overlook different beverage choices when serving up your baked items whereas celebrating the season. You may uncover a mixture you want a lot that you just’ll make it a vacation custom.

An intentional pairing is a straightforward strategy to elevate the cookie expertise. If eggnog is a staple at your celebratory brunch, pair it with nutmeg-spiced shortbread cookies, which is able to complement the eggnog’s taste and aroma whereas providing some contrasting crunch to its creaminess. When associates drop by within the afternoon, be prepared for them with citrus-glazed sugar cookies and a pot of brisk black tea. It is likely to be one other tradition-in-the-making. Hosting a tree-trimming get together? Lean into nostalgia with a tried-and-true duo: sizzling cocoa and peppermint meringue cookies. And there may be by no means a greater time to uncork some port than after a luxurious vacation dinner, to serve alongside some fig and walnut biscotti.

Malted Chocolate Chip Cookies (With Milk)

Leave a number of of those malt-flavored chocolate chips cookies out for Santa with a tall glass of milk to briefly transport him to an old style soda store, and to fortify him for his travels.

You can use this dough to make drop cookies, however I prefer to roll it into logs, refrigerate, after which have the logs readily available to slice and bake (the dough logs will also be frozen for as much as 2 weeks; defrost in a single day within the fridge earlier than continuing). Before slicing, I brush the dough logs with some egg white after which roll them in a mix of turbinado sugar and sea salt. The combination offers the cookies glowing edges and a bit crunch, and the ocean salt properly balances and enhances the sweetness and deep butter taste of the cookies.

• 11 tablespoons unsalted butter, minimize into 11 items
• 2 cups unbleached all-purpose flour
• 1/3 cup malted milk powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 6 tablespoons granulated sugar
• 6 tablespoons mild or darkish brown sugar
• 2 massive eggs
• 1 teaspoon pure vanilla extract
• 1 cup milk chocolate chips
• 1 egg white, evenly crushed
• 1/2 cup turbinado sugar (“Sugar in the Raw”)
• 1 teaspoon medium-fine sea salt akin to fleur de sel

1. Heat the butter in a big, heavy skillet over medium warmth till the milk solids on the underside are a darkish chocolate brown, 6 to 9 minutes. Transfer the butter and solids to the bowl of a stand mixer and chill within the freezer till simply congealed, about quarter-hour.

2. Whisk collectively the flour, malted milk powder, baking powder and salt in a medium-size bowl.

3. Add the granulated sugar and brown sugar the bowl with the butter and beat on medium pace till integrated. Beat within the eggs and vanilla, scraping down the perimeters of the bowl as essential, till easy. With the mixer on low, add the flour combination, ½ cup at a time, till integrated. Stir within the chocolate chips.

4. Divide the dough into two equal parts. Turn 1 portion onto a bit of waxed paper and form it, rolling it contained in the paper, right into a log about 8 inches lengthy and a pair of inches in diameter. Wrap the dough in plastic wrap and refrigerate it for not less than 2 hours and as much as 1 day. Repeat with the remaining dough.

5. Preheat the oven to 375 levels. Line two baking sheets with parchment paper.

6. Combine the turbinado sugar and sea salt in a small bowl. Spread the combination onto a baking sheet. Brush every log with some egg white and roll within the sugar and salt combination to coat the skin utterly.

7. Slice the dough into 1/3-inch-thick rounds, rotating the dough usually so it doesn’t change into flattened as you narrow. Place the cookies on the baking sheets, not less than an inch aside. Bake till they’re pale golden across the edges however nonetheless tender on high, 13 to fifteen minutes.

8. Let them stand on the baking sheet for five minutes to chill, then take away them with a steel spatula to a wire rack to chill utterly. Store cookies in an hermetic container at room temperature for as much as 3 days.

Makes about 48 Cookies

Stamped Nutmeg Shortbread Cookies (With Eggnog)

Delicate and buttery, these cookies are merely embellished with easy-to-use cookie stamps earlier than baking. Alternatively, the dough will be minimize into any shapes you’d like. You can use preground nutmeg right here (and in your eggnog, too), however nothing beats freshly grated nutmeg for vibrant taste and aroma. Cookie stamps can be found on-line and at cookware retailers presently of yr. You’ll additionally want a biscuit cutter to chop stamped cookies into neat rounds.

• 1 cup (2 sticks) unsalted butter, softened
• ¼ cup packed mild brown sugar
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 massive egg
• 1 teaspoon pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 2 ½ cups unbleached all-purpose flour, plus further for dusting stamps

1. In the bowl of a stand mixer, beat butter on medium pace till mild and fluffy, about 3 minutes. Add the brown sugar, granulated sugar and salt. Beat till properly mixed, about 1 minute, and. Add the egg, vanilla, and nutmeg, and blend to mix.

2. With the mixer on low, add the flour in three separate batches. Mix simply till mixed.

3. Divide the dough in half and form into two 8-inch spherical discs. Cover every disc in plastic wrap and chill the dough for two hours and as much as 48 hours.

4. Take one disc out of the fridge. On a evenly floured floor, roll dough till ¼ inch thick. Dip the cookie stamps in flour and faucet off any extra. Press the stamp into the dough. Using a 3″ round cutter, cut out stamped cookies and transfer them to the prepared pans. Reroll scraps and stamp and cut cookies until no dough remains.

5. Place cookies on a parchment lined baking sheet and place in the refrigerator for about 15 minutes. Repeat process with second dough disc.

6. Preheat oven to 350 F. Bake the cookies, one sheet at a time, for 10 to 12 minutes or until the edges are set and the bottoms are light golden. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

Makes about 24 cookies

Citrus-Glazed Sugar Cookies (With Black Tea)

Bright, brisk, and balanced, these tender cookies pair nicely with strong black tea like Darjeeling or Earl Grey. The recipe calls for candied lemon peel and lemon extract, but feel free to substitute orange or lime extract and peel if you’d like.

For the cookies:

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup full-fat cream cheese
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• ¼ cup diced candied lemon peel
   

For the glaze:

• 2/3 cup confectioners’ sugar
• 3 tablespoons heavy cream, plus more if necessary
• ¼ teaspoon lemon extract
• Gold sanding sugar or edible glitter (optional)

1. Make the cookies: Preheat the oven to 350 degrees. Line three baking sheets with parchment paper.

2. Combine the flour, baking powder, baking soda and salt in a medium bowl.

3. Combine the butter, cream cheese, and sugar in the bowl of a stand mixer and beat on medium speed until well combined, scraping down the sides of the bowl once or twice as necessary.

4. Add the egg and vanilla extract and beat at medium speed until combined. Add the flour mixture and mix at low speed until just combined. Stir in the lemon peel. Place the bowl in the refrigerator for 15 minutes to let the dough firm up.

5. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, leaving about 3 inches between each cookie. With moistened palms, flatten the mounds into 1 ½-inch disks. Bake until the centers are firm and the edges are just light golden, 13 to 15 minutes. Cool for 5 minutes on the baking sheets, then transfer the cookies to a wire rack to cool completely.

6. Make the glaze: Whisk together the confectioners’ sugar, cream, and lemon extract until smooth, adding more cream, a ½ teaspoon at a time, if necessary, so the glaze is spreadable but not too loose. Dip a fork in the glaze and wave back and forth over cookies to decorate. Sprinkle with sanding sugar if desired. Let stand until the glaze hardens, about 30 minutes, before serving. Store cookies in an airtight container at room temperature, between sheets of parchment paper, for up to 3 days.

Makes about 28 cookies

Espresso Brownie Bites (With Coffee)

Tiny, fudgy brownie bites infused with espresso powder are an energizing treat. When paired with rich, dark coffee they will really help you focus when you’re wrapping gifts. You don’t need mini muffin tins to make them. Purchase paper mini baking cups at the supermarket and place them on a baking sheet for stability before filling with batter and popping them in the oven.

• 4 ounces unsweetened chocolate, finely chopped
• 1 ½ cups bittersweet chocolate chips
• ½ cup (1 stick) unsalted butter
• ½ cup unbleached all-purpose flour
• 2 teaspoons instant espresso powder
• 1/4 teaspoon baking powder
• ½ teaspoon salt
• 4 eggs
• 1 ½ cups sugar
• 2 teaspoons pure vanilla extract
• Flaky sea salt for garnish (optional)

1. Preheat the oven to 350 degrees. Set 48 wax paper-lined mini baking cups on a baking sheet. Combine the unsweetened chocolate, chocolate chips and butter in a microwave-safe bowl; microwave on high until the butter is just melted and the chocolate is very soft. Whisk until smooth.

2. Combine the flour, espresso powder, baking powder and salt in a small bowl

3. Whisk together the eggs and sugar in a large mixing bowl until pale, 2 to 3 minutes. Stir in the chocolate mixture and vanilla. Stir in the flour mixture until just combined.

4. Fill each cup about ¾ full with batter. Sprinkle each brownie cup with a few flakes of sea salt. Bake until the cookie tops are shiny and cracked, 12 to 15 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

Makes 48 individual brownies

Fig and Walnut Biscotti (With Dessert Wine)

Chewy dried figs, toasty walnuts, and a hint of orange zest — these grown-up cookies are rich with texture and depth. Nibble slowly with some Port or Sauternes for an elegant finish to a holiday fete. Drizzle them in a little white chocolate, if you’d like, to dress them up.

This recipe is practical for the busy holiday season, since the cookies can be made a week or two in advance and are meant to soften up when dipped in wine. The recipe is also endlessly adaptable. Try golden raisins and pine nuts with a half-teaspoon of fennel seeds, apricots and pistachios with lemon zest, or dried pineapple and macadamia nuts with coconut extract in place of the figs, walnuts and orange zest.

• ¾ cup walnut pieces
• 2 cups unbleached all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ¼ teaspoons salt
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon grated orange zest
• ¾ cup stemmed and chopped dried figs
• 4 ounces white chocolate, melted (optional)

1. Preheat the oven to 350 degrees.

2. Spread the walnuts on a large baking sheet and toast them until fragrant, 6 to 8 minutes. Set them aside to cool. When they are cool, coarsely chop. Line another large baking sheet with parchment paper.

3. Combine the flour, sugar, baking powder and salt in the bowl of a stand mixer. Add 2 of the whole eggs, the egg yolks, and orange zest, and mix on low speed until just combined. Mix in the walnuts and figs.

4. Turn the dough out onto a lightly floured work surface and divide it in half. Shape each half into a flat log about 18 inches long and 2 inches wide. Place the logs on the prepared baking sheet several inches apart.

5. Beat the remaining whole egg and brush it over the dough. Bake the logs until they are firm to the touch, about 35 minutes. Remove them from the oven and allow them to cool completely.

6. Reduce the oven temperature to 325 degrees. Transfer the logs to a cutting board and cut them into ¾-inch-thick slices. Lay the slices cut side down on the baking sheet and return them to the oven. Bake them until they are crisp, 9 to 12 minutes. Transfer sliced cookies to wire racks and let them cool completely. Drizzle with white chocolate, or dip the ends of the cookies in white chocolate, letting the excess chocolate drip back into the bowl, if desired. Store cookies in an airtight container at room temperature for 1 to 2 weeks.

Makes 48 biscotti

Peppermint Meringue Cookies (With Hot Chocolate)

Light as snowflakes, these melt-in-your-mouth meringues are made to accompany mugs of steaming sizzling chocolate. Bonus styling factors in the event you serve the cocoa with sweet cane stirrers.
To get essentially the most quantity out of your egg whites, allow them to come to room temperature earlier than whipping them briefly till they’re frothy earlier than including sugar in a gradual, regular stream. Make positive your bowl and whisk are clear and grease-free, since fats will inhibit forestall the egg whites from reaching most quantity. Use them instantly, and deal with the batter gently as you scrape it into the pastry bag to keep away from deflating them.

• 3 massive egg whites, room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon peppermint extract
• Red gel meals coloring

1. Position one oven rack within the high third of the oven and the opposite rack on the underside third of the oven. Preheat the oven to 250 levels. Line two baking sheets with parchment paper.
2. Place the egg whites within the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium pace till they’re frothy, about 30 seconds. Turn the pace to excessive and pour the sugar into the bowl in a gradual, regular stream. Continue to beat till the egg whites are stiff and glossy. Fold the vanilla and peppermint extracts into the egg whites, taking care to not deflate the meringue.
3. Place two disposable plastic pastry luggage inside two massive ingesting glass, folding the plastic edges excessive of the glasses. With a skewer or small paint brush, paint three or 4 vertical strains of meals coloring inside every bag from the tip to the highest of the glass.
4. Scrape the meringue combination into the pastry luggage, taking care to not smudge the meals coloring an excessive amount of. Remove the bag from the glass, snip off the underside so the opening is concerning the diameter of a dime. Twist the highest closed, and pipe 12 mounds, every about an inch in diameter, onto every of the ready baking sheets, leaving about 1 ½ inches between every mound.
5. Bake till the meringues come cleanly off the paper, about 45 minutes. Let cool for five minutes on the baking sheets after which fastidiously peel them off the parchment paper and switch to a wire rack to chill utterly. Store cookies in an hermetic container at room temperature for as much as 4 days.

Makes about 24 cookies