Merry Christmas!

Merry Christmas from us at 2 Baking Birdies!  We hope you are having a safe and festive holiday full of lots of joy, laughter… and cookies!  Yesterday was the end of 25 Days of Cookies, so we don't have a cookie recipe to share, but did want to show off these amazing aprons our Mom made us.  Didn't she do an amazing job?!  Thanks, Mom!  And thank you to all of you for following our baking journey!  See you in 2014 with even more tasty recipes!

Marianne & Kait

Gingerbread Cookies

So here it is- the final recipe of the cookie countdown to Christmas. We can't believe that we've actually made 25 cookie recipes in 25 days. We have so many cookies and many of our friends and family have been able to enjoy them! We have loved every minute of this experience but are looking forward to a short break. But we will be back to bake more! Sometime I'll tally the total amount of flour, butter and sugar we went through during the last 25 days and post that too! For now, here's your recipe.








Ingredients:

• 3/4 cup molasses
• 1/2 cup packed brown sugar
• 1/3 cup water
• 1/8 cup buter, softened
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1 teaspoon ginger
• 1/2 teaspoon ground coves
• 1/2 teaspoon ground cinnamon

Directions:

1. In a medium bow, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.

2. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough out to 1/4" thickness. Cut into desired shapes. Place 1 inch apart onto ungreased cookie sheets.

3. Bake for 8-10 minutes in the oven. Remove from the cookie sheets to cool on wire racks. Once cool, decorate how you would like!!

What are you baking today? Mari & Kait

Chocolate Hazelnut Shortbread

Ever since we made the Chocolate & Cherry Shortbread cookies, Kait has been wanting to try another shortbread recipe.  Since Marianne doesn't like fruit in things, she agreed to take another stab at it as well.  This time we went with a chocolate hazelnut shortbread, which was such a delicious decision!












Ingredients:

• 1 cup flour
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 stick butter at room temperature, cut into pieces
• 1 teaspoon hazelnut extract

For icing:

• 1/2 cup powdered sugar
• 1/2 tablespoon hazelnut extract
• 1/2 tablespoon milk

Directions:

1. Using your food processor fitted with the dough blade, pulse flour, sugar, cocoa powder, and salt until fully combined
2. Add butter and hazelnut extract and pulse until mixture comes together (it will still seem slightly dry)
3. Dump the dough out onto a piece of plastic wrap and form into a log about 1 1/2 inches in diameter
4. Place the dough in the freezer for 30 minutes
5. Preheat oen to 300 degrees
6. Remove the dough from the freezer and cut into discs, about 1/4 inch thick
7. Place them on a parchment paper lined cookie sheet and bake for 25 minutes, or until the cookies are firm
8. Let cool
9. In a small bowl, mix ingredients for icing together until combined
10. Use a fork to drizzle over cooled cookies

Recipe and image from: Mad in Crafts

What are you baking today?  Mari & Kait

Monster Cookies

We aren't sure if these are really "Christmas cookies" or not but Marianne's boyfriend has been asking for them since before the blog started. So when we were running low on some ingredients (flour) we gave in. These don't have any flour in them, so they might be considered gluten free. 

They are easy to make and very yummy!. Just don't over bake them or they will be brown and hard.  Enjoy!

Ingredients:

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12 ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips
• 1/4 cup raisins (optional)
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions:

1. Preheat oven to 350
2. Line cookie sheets with parchment paper and set aside
3. In a very large mixing bowl, combine the eggs and sugars and mix well
4. Add the salt, vanilla, peanut butter, and butter and mix well
5. Stir in the chocolate candies, chocolate chips, raisins (optional), baking soda, and oatmeal
6. Drop by tablespoons 2 inches apart onto the prepared cookie sheets
7. Bake for 8 to 10 minutes - do not over bake
8. Let stand for about 3 minutes before transferring to wire racks to cool
9. When cool, store in large resealable plastic bags

Recipe from: Food Network

What are you baking today?  Mari & Kait

Turtle Cookies

Kait is such a sucker for turtle cookies, but for some reason has never thought about making them for herself.  That all changed when we came across this recipe.  We were worried they would be too difficult to make, but this recipe proved otherwise.  It is so simple, and the results are delicious!  This has officially become Kait's favorite recipe we have baked during the 25 Days of Cookies.











Ingredients:

• 1 cup flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1 stick butter, at room temperature
• 2/3 cup sugar
• 1 large egg, separated, plus 1 additional egg white
• 2 tablespoons milk
• 1 teaspoon pure vanilla extract
• 1 1/4 cups pecans, finely chopped
• 14 soft caramel candies
• 3 tablespoons heavy cream
• 2 ounces semi-sweet chocolate
• 1 teaspoon shortening

Directions:

1. In a medium bowl, combine flour, cocoa, and salt; set aside
2. Add butter and sugar to the bowl of your stand mixer, and beat on medium-high until light and fluffy
3. Add in egg yolk, milk, and vanilla, and mix until incorporated
4. Reduce speed to low and gradually add flour mixture until just combined
5. Turn dough out onto a sheet of plastic wrap, cover completed, and refrigerate for at least one hour
6. Preheat oven to 350
7. Whisk egg whites in a small bowl until frothy
8. Place chopped pecans in another bowl
9. Roll chilled dough into 1-inch balls and dip in egg white, and then roll in pecans
10. Place balls about 2 inches apart on a parchment lined baking sheet
11. Using a 1/2 teaspoon measuring spoon, make an indention in the center of each ball
12. Bake until just set, about 12 minutes
13. Remove from oven and gently re-press indentations
14. Meanwhile, microwave caramels and cream together in a small bowl for 1 to 2 minutes until smooth, stirring occasionally
15. Fill each indentation with about 1/2 teaspoon of the caramel mixture
16. Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely
17. Place chocolate and shortening in a small plastic bag
18. Set bag in a bowl of warm water to soften 
19. Gently kneed the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed
20. Snip a very small hole in the corner of the plastic bag
21. Drizzle chocolate over the cooled cookies

Recipe and image from: The Kitchen is My Playground

What are you baking today?  Mari & Kait

Eggnog Cookies

To us, the holiday season just is not the same without a nice cold glass of eggnog.  Not just any store bought eggnog though... our Nana's eggnog.  That is one family recipe we need to get because it is by far the best (and strongest) we have ever had.  When Kait came across this recipe for eggnog cookies, it reminded us of our Nana's eggnog and it made us smile.  We knew we had to make them and we cannot wait to share them with our Nana too!










Ingredients:

For the cookies:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 large egg, at room temperature
• 1 cup eggnog
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon

For the glaze:

• 2 cups powdered sugar
• 5 tablespoons eggnog
• 1-2 teaspoons bourbon
• 1/4 teaspoon ground nutmeg
• Additional nutmeg for sprinkling

Directions:

1. Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg and set aside
2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy
3. Add the egg and beat well
4. Pour in eggnog and continue mixing
5. While the mixer is on low, gradually add the flour mixture to the butter mixture until everything is just combined
6. Cover the dough with plastic wrap and chill for at least 2 hours
7. Preheat oven to 350
8. Drop dough by the teaspoonful onto a parchment lined cookie sheet
9. Bake one sheet at a time for 10-20 minutes, or until the tops are lightly golden
10. Allow cookies to cool on wire racks
11. Once cookies are cool, make the icing by stirring together the powdered sugar, eggnog, bourbon, and nutmeg
12. Sprinkle each cookie lightly with nutmeg before the icing sets

Recipe and image from: Home in the Finger Lakes

What are you baking today?  Mari & Kait

Chocolate & Cherry Shortbread Cookies

Like the chocolate cherry cookies, Marianne loved the idea of these but couldn't get herself to taste them.  Kait, however, has a thing for maraschino cherries because they remind her of Shirley Temples, and thought this recipe sounded amazing.  The cookies had to be made.  Good thing Kait snuck them into the line up, because this recipe is so easy and delicious!  They might become Kait's new favorite cookie.  Based on the colors, these would be prefect for Valentine's day too!









Ingredients: 

• 1 cup (2 sticks) unsalted butter, at room temperature
• 1/2 cup powdered sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 cup maraschino cherries, chopped
• 1/2 cup dark chocolate chips
• 1/2 cup white chocolate chips
• 1/2 tablespoon pure vanilla extract
• 8 ounces dark chocolate chips for melting (optional)

Directions:

1. Mix flour and salt together and set aside
2. Using a stand mixer, cream the butter and powdered sugar

3. Gradually add the flour mixture into the butter mixture and beat until it starts forming larger clumps

4. With a spoon or spatula, mix in the machination cherries, chocolate chips, and vanilla extract

5. Turn the dough out onto a large piece of plastic wrap and form it into the shape you want

6. Seal it in the plastic wrap and let it chill in the fridge for at least an hour
7. When ready to bake, preheat the oven to 325
8. Remove the dough from the fridge and cut 1/4 inch thick slices and place them on a parchment lined baking sheet

9. Bake 10-15 minutes, until the tops just begin to turn lightly golden brown and then let them cool completely

10. (Optional): Melt your chocolate and either dip or drizzle the chocolate over the cookies
11. (Optional): Place on a baking sheet lined with parchment paper and let cool until the chocolate sets

Recipe from: Closet Cooking

What are you baking today?  Mari & Kait

Cinnamon Hazelnut Biscotti

If you are looking for a great cookie to dunk in your coffee or hot chocolate, look no further!  Our favorite coffee flavor is hazelnut so these pair perfectly!  The original recipe looked delicious but we decided to kick it up a notch.  We added some white chocolate chips into the biscotti's and then also melted some white chocolate to dip and drizzle!  This is optional, but we highly recommend it.  A great gift idea would be to give a tin of these with a box of your favorite coffee or hot chocolate!








Ingredients:

• 3/4 cup butter
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 1/2 cups flour
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup hazelnuts
• White chocolate chips (optional)
• White chocolate, melted (optional)

Directions:

1. Preheat oven to 350
2. Grease a baking sheet, or line it with parchment paper, set aside
3. Sift together the flour, cinnamon, baking powder, and salt, set aside
4. Add butter and sugar to the bowl of a stand mixer and cream until light and fluffy
5. Beat in eggs and vanilla
6. Gradually incorporate flour mixture into butter mixture
7. Stir in hazelnuts and white chocolate chips
8. Shape dough into two equal logs (they will be approximate 12 inches long each), and place on baking sheet
9. Flatten them out to about 1/2 inch thickness
10. Bake for about 30 minutes, or until edges are golden and the center is firm
11. Let cool on the pans until cool enough to handle
12. Use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices.  Return slices to baking sheet
13. Bake for an additional 10 minutes, turning over half way through
14. Cool completely
15. Melt remaining white chocolate and either dip sides, ends, or drizzle the chocolate over them

To Store: Keep in an airtight container at room temperature 

Recipe adapted from: All Recipes

What are you baking today?  Mari & Kait

Double Chocolate Peppermint Cookies

This recipe is great blend of chocolate with the seasonal peppermint we love and is almost like a peppermint mocha in cookie form. We made a few adjustments though- Mar used Ghiardelli bittersweet chocolate chunks (the whole bag). This gave the cookie a real richness to stand up to the candy canes. Also, Mar has a cold and wanted to use her hands as little as possible so she dumped the crushed candy canes into the bowl and stirred it together briefly. They are still as yummy but may not be as festive looking. 








Ingredients:

• 1 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 2 cups flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups chocolate chips
• 1/2 cup candy cane pieces

Directions:

1. Preheat oven to 350
2. Mix flour, cocoa powder, baking soda and salt together in a mixing bowl and set aside 
3. Add butter, sugar, eggs, vanilla, and peppermint extract to bowl of stand mixer and beat until light and fluffy
4. Gradually add in flour mixture until well combined
5. Stir in chocolate chips
6. Drop cookies by the teaspoon onto a baking sheet
7. Press candy cane pieces into the top of each
8. Bake 8-10 minutes
9. Cool for 5 minutes on baking sheet then transfer to wire rack to cool completely

 Recipe from: A Pumpkin and a Princess

What are you baking today?  Mari & Kait

Lacy Pecan Cookies

 These cookies are good! And much easier than they look. One important note- use parchment paper! It will make getting them off the sheets so much easier. If you don't have parchment, it's not the end of the world but try to use a high quality insulated pan then. The darker pans will create trouble. 

Very yummy. I will try to find one for tonight that is quick/easy.

Ingredients:

Cookies

• 1/4 cup (1/2 stick) unsalted butter, at room temperatures
• 1/3 cup sugar
• 2 Tablespoons light corn syrup
• 1/3 flour
• 1 cup coarsely ground pecans (about 4 ounces)
• 1 teaspoon vanilla extract

Filling

• 1 cup powdered sugar
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 tablespoon orange juice
• 3/4 teaspoon grated orange peel

Directions:

For Cookies:

1. Position ack in center of oven and preheat to 350
2. Line 2 baking sheets with parchment paper and set aside
3. Stir butter, sugar, and corn syrup in a medium saucepan over low heat and heat until melted and smooth

4. Bring to a boil over medium-high heat, stirring constantly

5. Remove from heat and stir in flour

6. Add nuts and vanilla and stir to combine

7. Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart
8. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes

9. Let cool on baking sheets for 10 minutes and then transfer to wire racks to cool completely

For Filling:

1. Whisk all ingredients in medium bowl until smooth

2. Spread 1 teaspoon filling onto bottom of 1 cookie and then top with a second cookie (bottom side down) and gently press to adhere the two together
3. Repeat with remaining cookies

To Store: Store between two sheets of waxed or parchment paper in an airtight container at room temperature for up to two days.

Recipe from: Epicurious

What are you baking today?  Mari & Kait

Butter Cookies with Jam Centers

Normally Marianne won't touch a cookie with fruit or jelly in it and in the past she would have never considered even making such a cookie. But because of the blog she appreciated she should open up a little and try something different.

These cookies were very easy to make and Marianne ate more than she would like to tell!










Ingredients:

• 3/4 cup butter, softened
• 1/2 cup white sugar
• 2 egg yolks
• 1 3/4 cups all-purpose flour
• 1/2 cup fruit preserves, any flavor

Directions:

1. Preheat the oven to 375 degrees.
2. In a medium blow, cream together the butter, white sugar and egg yolks. Mix in the flour a little at a time until the dough is soft.
3. Roll into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or instrument to make a small well in the center of each cookie. (We used the back of a 1/2 teaspoon scoop.)



4. Fill the hole with 1/2 teaspoon preserves- we used apricot and raspberry.

5. Bake for 8-10 minutes, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

6. For a twist, we rolled some of the dough in coconut and then added the jam. If you try this, drop the temperature in the oven a little, to 340-350 and watch them closely as they bake!

Recipe from: All Recipes

What are you baking today?  Mari & Kait

Chewy Chocolate Gingerbread Cookies

A serious sweet tooth runs in our family, and judging by our 18 month old niece, it starts young.  Some of us prefer sweets such as swedish fish, for others chocolate is their weakness.  Kait falls into the later category, so much so that when she came across a recipe for chocolate gingerbread cookies she almost fell out of her chair.  She loves chocolate and loves a good gingerbread cookie… she couldn't believe that she hadn't thought of it herself!  Marianne has a great recipe for gingerbread cookies which we will be sharing in the next few days, but these are more up Kati's alley. Enjoy!







Ingredients:

• 8 ounces semisweet Ghirardelli chocolate, chopped
• 1 1/2 cups plus 1 tablespoon flour
• 1 1/4 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened cocoa powder
• 1 stick of unsalted butter at room temperature
• 1 tablespoon freshly grated ginger
• 1/2 cup dark brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions:

1. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg and cocoa
2. Beat butter and grated ginger until whitened, about 4 minutes

3. Add brown sugar and beat until combined

4. Add molasses and beat until combined
5. Beat in half of the flour mixture
6. In a small bowl, dissolve baking soda in 1 1/2 teaspoons of boiling water then incorporate into dough
7. Beat in remaining half of the flour mixture
8. Mix in chocolate pieces
9. Line a baking sheet with plastic wrap and turn dough out onto it.  Pat dough out to about 1 inch thick and seal with the plastic wrap.  Refrigerate until firm, 2 hours or overnight

10. Preheat oven to 325
11. Roll dough into 1 inch balls, place on a parchment lined baking sheet, and refrigerate for 20 minutes

12. Roll in granulated sugar

13. Bake 10-12 minutes, until the surfaces crack slightly

14. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely

Recipe from: Martha Stewart

What are you baking today?  Mari & Kait

Peppermint Bark

If you are looking for a homemade gift for someone that is fast and easy, look no further!  We DEFINITELY suggest using Ghiradelli chocolate.  It makes a big difference!  Some of our friends and family prefer white chocolate, some milk/dark chocolate, so we decided to do half and half.  You could also swirl or layer the two together.  We hope you, your family, friends, and neighbors all enjoy this recipe!










Ingredients:

• 1 package (12 oz) white baking chips
• 1 package (12 oz) milk chocolate baking chips
• 1 teaspoon pure peppermint extract
• 8-10 drops green food color
• 1/2 cup crushed peppermint candy canes

Directions:

1. Place white and milk chocolate baking chips in two separate large microwavable bowls

2. Microwave one at a time on HIGH 90-120 seconds, or until almost melted
3. Add extract and stir until chips are completely melted and mixture is smooth
4. Spread on a foil-lined large baking sheet to 1/4-inch thickness
5. Add food coloring drop by drop over mixture

6. Using a toothpick, swirl color through bark
7. Sprinkle with crushed candies, pressing lightly into bark with spatula

8. Refrigerate 10 minutes or until set

9. Break into irregular pieces to serve
10. Store in a covered container at cool room temperature 

Recipe from: McCormick

What are you baking today? Mari & Kait

Ginger & Molasses Cookies

We were so excited to wake up to snow yesterday morning- until Kait realized she still had to go into work and Marianne realized there was no butter in the house. (Marianne had left all of it at our parent's house while she was house/pet sitting over the weekend). This was the perfect opportunity to spend all day baking so we knew we couldn't miss it. After looking around, we found this recipe which calls for Crisco instead of butter. Don't be grossed out by the thought of using Crisco- these are really good! We hope you enjoy. 

Ingredients:

• 1 cup sugar
• 3/4 cup crisco
• 1/4 cup molasses
• 1 egg
• 2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1 teaspoon ground ginger (can use fresh, but chopped really finely)
• 1/4 teaspoon ground cardamom.
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking soda

Directions:

1. Begin by adding 1 cup of sugar to a mixing bowl and then add in 3/4 cup Crisco (vegetable shortening.)
2. Pour in 1/4 cup regular molasses and 1 egg.

3. Next, with an electric mixer, mix the ingredients together until well combined.
4. In a separate bowl, combine the flour and the spices, salt and baking soda. (If you don't have all the spices, you can use Allspice and cinnamon instead)

5. Mix the dry mixture into the crisco and sugar mix.
6. Next, begin rolling the dough into walnut-sized balls and roll in a bowl of sugar.
7. Place the dough balls on a large baking sheet, and bake at 350 degree for 9 to 11 minutes, or about one minute after the surface begins to crack. Don’t remove the cookies before they crack!

8. Let them cool for a few minutes before placing them on a drying rack. 

9. Then enjoy!

Recipe from: The Pioneer Woman

What are you baking today?  Mari & Kait