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

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