Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

Cinnamon Roll Cookies

Cinnamon Roll Cookies 1  Cinnamon Roll Cookies 2  Cinnamon Roll Cookies 3

Sugar Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1½ tsp baking powder
1/4 tsp salt

Cinnamon Sugar Filling:
2 Tbl sugar, divided
2 tsp cinnamon, divided

Icing:
1 Tbl butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 Tbl milk

For the cookie dough, cream the butter and sugar. Mix in egg and vanilla. Add flour, baking powder, and salt; mix until dough comes together. Divide dough in half. Roll out one half to a 6″x13″ rectangle. Mix half of the cinnamon sugar filling; 1 Tbl sugar and 1 tsp cinnamon. Sprinkle filling evenly over dough, press down lightly with fingers on cinnamon sugar. Roll up as pictured above, wrap in wax paper, and put in freezer for about 20 minutes. Repeat with second half of dough. Heat oven to 375°. Remove each roll from freezer when ready, cut cookies from roll with sharp knife about 1/4″ thickness. Place on ungreased cookie sheet, make sure slices are round and end of spiral is pinched to secure. Bake 8 minutes. Mix icing ingredients and drizzle over cooled cookies. Makes approx 6 dozen.

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Pecan Toffee

One more for the cookies plates. This is easy!

Pecan Toffee

Pecan Toffee 1  Pecan Toffee 2

2 cups pecan halves
1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
1/4 cup mini chocolate chips

Arrange pecans on a silpat lined baking sheet (or use wax or parchment paper). In saucepan over medium heat, melt butter. Stir in sugar, water, and salt. Cook, stirring constantly, until mixture reaches 300° on candy thermometer. Pour in a small stream evenly over pecans. Quickly sprinkle mini chocolate chips evenly over toffee. Let sit to set up. Break into pieces when completely cooled and chocolate chips are solid again (they melt just enough while sitting on the warm toffee to adhere to the candy).

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Drizzled Soft Ginger Cookies

It’s cookie time! Time to make all kinds of cookies, make up beautiful plates to give to others, and bring smiles! These soft ginger cookies have great flavor right out of the oven or drizzle with a little white chocolate or white chips. In the picture, that is one of my favorite Christmas decorations, my Santa candy dish made for me by my sister Candace. It just wouldn’t be Christmas at our house without Santa on the kitchen counter filled with red and green peanut and peanut butter M&Ms!

Drizzled Soft Ginger Cookies

2¼ cups flour
1 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp cardamom
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbl water
1/4 cup molasses
sugar (for rolling)

1/3-1/2 cup white melting wafers or white chips

In medium bowl, stir together flour, baking soda, salt, ginger, cinnamon cloves, and cardamom; set aside. In large bowl with electric mixer, cream butter and sugar. Add egg, water, and molasses; mix well. Add dry ingredients and mix until well combined. Refrigerate for 1 hour.

Preheat oven to 350°. Remove dough from fridge. Scoop into small balls (approx 1″, can make bigger), roll in sugar, and place on baking sheet about 2″ apart. Bake 8-9 minutes. Cool on baking sheet 5 minutes then remove to cooling rack. Makes approx 4 dozen (a few more than that, I ate some and lost track).

The cookies are delicious as is but to make them a little more special, drizzle with white chocolate or white melting wafers. Melt 1/3 – 1/2 cup chips in microwave with a little shortening on 50% power at 15 second intervals stirring in between. Pour into plastic baggie, snip small hole in one corner and drizzle, let set up. Store in airtight container.

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Eggnog Cream Pie

Time to brush up on those pie baking/eating skills. Here is a great place to start,

Eggnog Cream Pie.

Eggnog Cream Pie

Eggnog Cream Pie 2

Eggnog Cream Pie 3 Eggnog Cream Pie 4 Eggnog Cream Pie 5

1 Prebaked single crust 9″ deep dish pie shell (recipe below)
3 cups eggnog
3/4 cup sugar
4½ Tbl cornstarch
1/4 tsp salt
4 egg yolks, beaten
2 Tbl butter
1 tsp vanilla
1/4 tsp nutmeg

Combine eggnog, sugar, cornstarch, and salt in large saucepan.  Heat over medium heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm (whisking constantly), and then add egg yolks to milk mixture (whisking constantly).  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and nutmeg.  Beat several times while cooling a bit.  Pour eggnog filling into baked pie shell while slightly warm. Cover with wax paper. Cool completely in refrigerator until set for clean slices.  Serve with whipped cream and a sprinkle of nutmeg.

Single Crust 9″ Deep Dish Prebaked Pie Shell:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup shortening, cold
3 Tbl ice water

Combine flour, sugar, and salt.  Cut shortening into flour mixture.  Add water 1 Tbl at a time, stirring with a fork.  When dough comes together, shape into a disk and refrigerate for about an hour. Roll out on well floured surface, place in pie plate, crimp edges. Poke with fork, lay foil gently down inside, place pie weights (or dry beans). Bake in 425° preheated oven for 10 minutes. Gently take out foil with weights, turn heat down to 350° and bake 10 minutes more.

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Eggnog Cupcakes

Merry Christmas!

Eggnog Cupcakes

Eggnog Cupcakes:
2/3 cup butter, softened
1¾ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1½ cups eggnog

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (20-24 depending on how full you fill the cups). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, baking powder, salt, and nutmeg. Add dry ingredients to creamed mixture alternately with eggnog, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minute or until center of each cupcake is set. Cool completely before frosting.

Eggnog Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
4-6 Tbl Eggnog
nutmeg

With electric mixer, whip butter until light and fluffy. Add powdered sugar one cup at a time and eggnog one Tbl at a time (add more eggnog if you need to), whipping until desired piping or spreading consistency.  Frost completely cooled cupcakes, sprinkle with nutmeg and other decorations as desired.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cool Mint Oreo Fudge

Easy chocolate fudge with a bonus of a little crunch and mint. Quick and delicious!

Cool Mint Oreo Fudge

2 cups semisweet chocolate chips
1 cup milk chocolate chips
1 (14 oz) can sweetened  condensed milk
dash salt
1½ tsp vanilla
10 Cool Mint Oreos, chopped

Line a 8″x8″ or 9″x9″ square pan with foil, extending foil over ends. In large heavy saucepan over low heat, combined semisweet chocolate chips, milk chocolate chips, sweetened condensed milk, and salt; heat just until chips are melted. Remove from heat and stir in vanilla. Stir chopped Oreos into fudge mixture. Press into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil, peel foil away from fudge. Cut into squares. Adapted recipe from eaglebrand.com.

Cool Mint Oreo Fudge 2

Cool Mint Oreo Fudge 3

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Chocolate Vanilla Swirl Cookies

OK, my Chocolate Vanilla Swirl Cookies are more like Chocolate Vanilla Zebra Cookies or Chocolate Vanilla Wave Cookies, but I still like them. I will work on my swirling technique. These cookies look great and they taste great! They taste like a very tender shortbread, they melt in your mouth. The recipe comes from the book Baking for All Occasions.

Chocolate Vanilla Swirl Cookies

Vanilla Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¾ cups cake flour
1/4 tsp salt

Chocolate Dough:
1 cup butter, softened
1 cup plus 2 Tbl powdered sugar
1 tsp pure vanilla
2¼ cups cake flour
1/2 cup plus 1 Tbl unsweetened cocoa powder
1/4 tsp salt
sprinkles for decoration (your choice)

To make the Vanilla Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me). When dough comes together, make into a ball and refrigerate for 15 minutes.

To make the Chocolate Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour, cocoa and salt, mix. Again, mixture will be very crumbly, keep mixing on lowest speed, keep mixing, keep mixing, it will come together (trust me, again). When dough comes together, make into a ball and refrigerate for 15 minutes.

IMG_2708  IMG_2712  IMG_2713

To form into logs:
Divide vanilla dough into thirds. Divide chocolate dough into thirds. Flatten each dough piece with your fingertips into a 7″x5″ rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then cut the stack in half, to create 2 pieces each about 3½”x5″. Place one half on top of other half to create 4 layers alternating colors. Pat the stack into a 9″x 4″ rectangle. Cut the stack in half lengthwise to create two 9″x 2″pieces. Place 1 piece on top of the other to create a stack with 8 layers.

IMG_2716  IMG_2719  IMG_2729

To marble the logs:
Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. Repeat the process with the remaining dough to form 2 more logs. Compress each log so it is rounder, more uniformly shaped, and about 8 inches long.

Spread the sprinkles in a pan (I used a 9″x9″ square pan). Roll each dough log back and forth in the sprinkles to coat the outside of the log evenly, pressing sprinkles gently into dough to stick. Wrap each log in plastic wrap and refrigerate until firm at least 1 hour.

Baking:
Preheat oven to 325°. Line baking sheets with parchment or silpat. Using sharp knife, cut 1/4″ thick slices from log and arrange on baking sheet, spacing them at least 1/2″ apart. Bake 10 to 12 minutes, just until they are no longer shiny on top and are lightly golden on the bottom. Don’t let them start to brown on top. Cool on baking sheet for 5 minutes, transfer to wire rack and let cool completely.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Eggnog Muffins

Had to have an eggnog fix today!

Eggnog Muffins

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup eggnog
1 egg
1/3 cup oil
1/2 cup sugar

Preheat oven to 400°. Stir together flour, baking powder, salt, and nutmeg. In another bowl, mix eggnog, egg, oil, and sugar. Add eggnog mixture to dry ingredients. Stir just until combined. Scoop batter evenly between 6 sprayed or paper lined muffin cups. Sprinkle with sparkling sugar and nutmeg. Bake 18-20 minutes.

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Cherry Winks

I wonder how many of you grew up with these cookies too? My mom used to make these cookies every year at Christmas time, it was tradition. Wondering where this recipe came from, I looked on the web and discovered it won the Pillsbury Bakeoff in 1950! So there you have it, probably many moms made these cookies for their families in the 50’s and 60’s and beyond. You can find the original recipe by Ruth Derousseau at pillsbury.com, I made a couple changes. Merry Christmas, Happy Traditions!

Cherry Winks

3/4 cup butter, softened
1 cup sugar
1 Tbl maraschino cherry juice
1 tsp vanilla
2 eggs
3 drops red food color
2¼ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/3 cup chopped maraschino cherries, patted dry with paper towels
1½ cups coarsely crushed corn flakes cereal
15 maraschino cherries, quartered

Preheat oven to 375°. In large bowl, beat butter and sugar with electric mixer. Beat in maraschino cherry juice, vanilla, eggs, and red food color. Mix in flour, baking powder, baking soda, and salt. Stir in pecans and the 1/3 cup chopped cherries. Cover and refrigerate 15 minutes for easier handling. Spray cookie sheets with cooking spray or line with silpat. With cookie scoop, drop ball of dough into crushed corn flake crumbs; coat thoroughly. Place on cookie sheet and lightly press maraschino cherry quarter into top of each ball. Bake 10-15 minutes (depending on the size) or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

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Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

Crisp Chocolate Truffles

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

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