Christmas Cookie Baking

December 2017

Christmas cookie baking has deep roots in both Kevin and my families. It has always been a tradition with Kevin’s mother and grandmother each year to make hundreds cookies in a weekend bonanza and then scatter them with love throughout the holiday season. This tradition faded on my side with the passing of my nana several years ago- who was famous for all of her cookies. I was fortunate enough to get her cookie press (not the cheap plastic ones!) and Kevin was gifted a pizzelle iron last year so in our possession were the essentials for Christmas cookie baking- it was time for us to start, and continue, our own family traditions.

Cookie Line Up:

Pizzelle
Spritz/Butter
Chocolate Crinkle
Chocolate Chip

Supplies:

Pizzelle Iron
Cookie Press- my nana’s cookie press but others available
Cookie Scoop– I use 1 1/2 tablespoon size
Mixer of choice- standing or hand mixer
Baking sheets– jelly roll pan has ridges that allow for airflow under the cookies for uniform baking
Silicone baking mat– good for the Chocolate Crinkle
Cooling rack

How To:

Pizzelle Recipe

Ingredients	Instructions
2 (1 cup) sticks of butter	Combine butter and white sugar in mixer Add eggs then anise oil then flour Heat the pizzelle iron Place tablespoon scoop onto the pizzelle iron (towards the back of the circle) Quickly close and lock the iron Wait approx. 35-40 seconds (time may vary depending on your iron) Open and remove the pizzelles
1 1/2 cup of white sugar
6 eggs
2 teaspoons anise oil
3 1/2 cups of flour

Visit my Instagram for videos on pizzelle making!

Spritz/Butter Cookie Recipe

Ingredients	Instructions
1 cup + 2 tablespoons of butter	Combine butter and sugar in mixer Add egg then lemon extract then salt and baking powder Add flour gradually Shape dough into logs (I made four) wrap in plastic wrap and refrigerate for at least an hour (I did overnight) Fill cookie gun with desired shape and place onto cookie pan Decorate! Bake for 7 minutes at 400 degrees F (these can burn quickly so keep an eye on them while they bake; time may vary depending on your oven)
3/4 cup of white sugar
1 egg
1 teaspoon lemon extract
1/4 teaspoon of salt
1/2 teaspoon baking powder
2 1/4 cup of flour

I use sugar sanding sprinkles to decorate but you can use whatever you like- get creative and personalize it. Visit my Instagram for videos on cookie press!

Chocolate Crinkle Cookie Recipe

Ingredients	Instructions
6 tablespoons melted butter	Combine butter and cocoa powder in mixer Then add eggs and vanilla extract Next add white and brown sugar, then add salt and baking powder Add the flour gradually Cover dough and refrigerate for at least an hour (I did overnight) Place confectioners sugar into a small bowl Use cookie scooper to form cookie balls and roll in confectioner sugar Place on baking sheet with either parchment paper or silicone baking sheet Bake for 12 minutes at 350 degrees F (time may vary depending on your oven)
3/4 cup of cocoa powder (unsweetened)
1 cup white sugar
1/2 cup packed brown sugar
3 eggs (room temp)
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1 cup confectioners’ sugar
1 1/2 cups of flour

Chocolate Chip Cookie Recipe

Ingredients	Instructions
2 sticks (1 cup) butter (softened)	Combine butter and white and brown sugar in mixer Beat in one egg at a time then add vanilla Dissolve baking soda with hot water then add to mixer Add salt then add the flour gradually Incorporate the chocolate chips into the dough Using a cookie scooper (I use 1 1/2 tablespoon size) and place on baking sheet Bake for 11 minutes at 350 degrees F (time may vary depending on your oven)
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon of baking soda
2 teaspoons of hot water
1/2 teaspoon of salt
3 cups of flour
12 oz bag of oversized chocolate chips (I use Trader Joe’s)