Kitchen Gidget s REBEKAH KITCHEN GIDGET

Kitchen Gidget s REBEKAH KITCHEN GIDGET

Tips for the Best Cookie Platter -2- Pistachio Pudding Cookies -3- Snickerdoodle Christmas Cookies -4- Chinese Almond Cookies -5- Gingersnap Cookies -6- Mexican Wedding Cakes -7- Grandma s Butterhorn Cookies -8- Christmas Wreath Mock Thin Mints -9- Red Velvet Cookies with Cream Cheese Frosting -10- This book contains some of my family s most loved, tried-and-true Christmas cookies. Growing up, Christmas Eve tradition was a large open house party at my grandma s. Everyone dressed to the nines, the lights were turned down low, the Christmas tree glittered brightly and laughter abounded. At the center, the dining room table was covered with a spread of hors d oeuvres and treats fit for a king. My mother was in charge of baking most of the cookies and these recipes reflect the best of the best, along with some helpful hints on how to prepare a stellar cookie plate. Enjoy! -Rebekah The Kitchen Gidget

Tips for the Best Cookie Platter Preparation Make dough in advance. For example, set your menu and make a batch a day. Dough can usually be refrigerated 7 days. Check the yield amount for each recipe and make double batches for efficiency. Freeze cookies after baking for up to 12 weeks. Cookies can be pulled out and quickly assembled on platters for visitors, parties and gifts. Presentation Keep cookies small so your guest can enjoy a sampling of your offerings. Variety is key for both the eyes and taste buds. Include a variety of shapes and colors: red, green, white, round, frosted, shaped, etc. Ensure your platter has an assortment of flavors: cinnamon, molasses, chocolate, nuts, mint, etc.

2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/8 teaspoon salt 1/2 cup (4oz) butter, softened 1/2 cup vegetable oil 1/2 cup powdered sugar 1 box (3.5oz) instant pistachio pudding 2 large eggs 1 teaspoon almond extract 1-3 drops green food coloring 1/2 cup pecans, well chopped Granulated sugar, for rolling Sift together flour, baking soda, cream of tartar and salt; set aside. In a large bowl combine butter, oil, powdered sugar, pudding mix, eggs, almond extract and food coloring. Beat well. Add dry ingredients. Stir in pecans. Cover and chill at least 30 minutes. Preheat oven to 375 F. Shape dough into 1-inch balls, roll in granulated sugar and space 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes, or until edges are set and lightly browned. Yield: about 4 dozen

1 cup butter, softened 1 1/2 cups granulated sugar 2 large eggs 2 3/4 cups all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt Colored sugar for rolling (6 tablespoons total) 1 heaping teaspoon ground cinnamon, divided Whisk together flour, cream of tartar, baking soda and salt. Set aside. Cream butter and sugar. Beat in eggs, mixing well. Add dry ingredients and combine thoroughly. Shape dough into 1-inch balls. Cover and chill for 1 hour. In small separate bowls, mix together 3 tablespoons of red sugar and 3 tablespoons of green sugar with ½ teaspoon cinnamon, each. Roll balls in sugar, covering well. Place on cookie sheet 2-inches apart. Cookies will spread. Bake at 375 F for 10 minutes. Remove to wire rack to cool. These cookies freeze or mail well! Note: for extra tangy snickerdoodle taste add an additional 1/2 teaspoon cream of tartar. Yield: about 4 dozen cookies

2 ½ cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs (one to be used for egg wash) 3/4 cup granulated sugar 1 cup vegetable oil 1 tablespoon orange juice 2 teaspoons almond extract 1 teaspoon vanilla extract 1 tablespoon water Slivered almonds, for topping Preheat oven to 350 F. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, beat one of the eggs with sugar. Mix in oil, juice and extracts. Stir in flour mixture until well combined. Knead dough until smooth and roll into 1-inch balls. Place on ungreased cookie sheet 2 inches apart. Beat remaining egg with water. Brush on top of cookies. Press a silvered almond into the top of each cookie and bake for 8-10 minutes. Remove to wire rack to cool. Yield: about 4 dozen

2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger 3/4 cup shortening 1 cup sugar 1 large egg 1/4 cup molasses Sugar for rolling Preheat oven to 350 F. Sift together flour, baking soda, cinnamon, cloves and ginger. Set aside. Cream together shortening and sugar. Beat in egg, then molasses. Stir in dry ingredients until combined. Shape dough into 1-inch balls. Roll in sugar. Place on baking sheet 2-inches apart. Bake for 10-12 minutes. Yield: about 3.5 dozen cookies

1 cup all-purpose flour 1/8 teaspoon salt 8 tablespoons unsalted butter, room temperature 1/4 cup powdered (confectioners) sugar Extra powdered sugar for rolling 1 teaspoon vanilla 1 cup walnuts or pecans, finely chopped Preheat oven to 350ºF. In a medium bowl, whisk together flour and salt; set aside. In a separate bowl, beat butter and sugar until creamy. Mix in vanilla. Add flour mixture and stir until just combined. Stir in nuts. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheet. Bake for about 10 minutes or until firm to the touch, but not cracked or browned. Remove from pan and roll in powdered sugar. Let cool completely on wire rack, then roll in powdered sugar again, or right before serving. Yield: about 2 dozen

1 cup cold butter 2 cups all-purpose flour 1 large egg yolk, slightly beaten 3/4 cup sour cream 3/4 cup sugar 1 teaspoon cinnamon 3/4 cup walnuts, finely chopped Cut butter into flour until evenly distributed. Mix egg yolk and sour cream together, then add to flour mixture, stirring just until dough comes together. Divide dough into 3 equal parts, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat oven to 375 F. Line cookie sheets with parchment paper. Combine sugar, cinnamon and walnuts in small bowl; set aside. Roll one portion of dough into 12-inch circle. Sprinkle with 1/3 of the sugar mix. Cut circle into 16 even wedges and roll up firmly starting with the wide end. Place on cookie sheet and space 2 inches apart. Bake for 15-20 minutes or until delicately browned. Repeat with other 2 portions of dough. Yield: 48 butterhorns

12 ounces chocolate 1 to 4 teaspoons shortening 1/4 teaspoon peppermint oil Approximately 48 round butter crackers Green decorating frosting Cinnamon red hot candies Melt the chocolates and 1 teaspoon of shortening in a double-boiler, or in the microwave at 50% power, stirring every 30 seconds. Add additional shortening as needed to achieve a thin dipping consistency. Add the peppermint oil one drop at a time until desired strength of flavor is reached. Dip crackers in chocolate and place on parchment paper to set up. Using a leaf decorating tip (such as Wilton No. 68), frost 2 leaves on each cracker and top with a red hot candy. Yield: about 4 dozen cookies

1 box red velvet cake mix 2 large eggs 1/3 cup vegetable oil 4 ounces cream cheese, room temperature 4 tablespoons butter, room temperature 1/4 teaspoon vanilla 2 cups powdered (confectioners) sugar Preheat oven to 350 F. Line cookie sheets with parchment or silicone mats. In a large mixing bowl, beat cake mix, eggs and oil until well combined. Dough will be stiff. Roll into 1-inch balls and place 2 inches apart on prepared pans. Flatten balls slightly. Bake for 8-10 minutes, or until set around edges. Cookies will be very puffy, but flatten as they cool. Remove to wire rack to cool completely before frosting. For the frosting, beat cream cheese and butter until smooth. Mix in vanilla. Slowly incorporate powdered sugar, then whip until light and fluffy. Pipe or spread onto the bottom side of half the cookies. Top with remaining cookies to form sandwiches. Yield: about 2 dozen sandwiches

Thanks for reading this free cookbook! I hope you enjoyed the cookie recipes. Please visit my website for more great cookies and other recipes! www.kitchengidget.com Copyright 2015 Kitchen Gidget All rights reserved. This book or any portion thereof, including photographs, may not be reproduced or used in any manner whatsoever without the express written permission of the publisher. kitchengidget@gmail.com