Hi Blogger Buddies
I know, I know… Betty usually covers “all things recipe” – but hey, I’m a food connoisseur, so technically this falls in my area of expertise, too.
I’m searching for the perfect Christmas Cookie Recipe. That’s what I’m giving everyone for Christmas this year, a BIG platter of Christmas Cookies.
Now I already know a few good Christmas Cookie recipes – we made several batches last week in my Gourmet Cooking class. Here are a couple of my favorites:
Almond Cream Spritz
Makes about 60
1 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 cups all-purpose flour
finely chopped almonds
Preheat oven to 375 F. Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour. Cover and chill dough for 30 minutes or until easily worked but not too stiff. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds. Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.
Whipped Shortbread
1 pound butter
1 cup powdered sugar
1 teaspoon vanilla
pinch salt
1/2 cup cornstarch
3 cups all-purpose flour
Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.
I know some of you are great – borderline brilliant – cooks, so I thought you might like to help me. I’m looking for that perfect cookie recipe - one that screams “Merry Christmas” – so if you have it, send it to me. I’ll make them for all my friends – and my Gourmet Cooking class, too.
Thanks
Juggy