Sweets are very prevalent around the holidays. Numerous desserts adorn holiday tables. Many people gather friends and families to do cookie swaps. It a great way to spread some holiday cheer.
Today I want to share with you three different cookie recipes to share with friends and family or just keep them for yourself. The first one comes from Florida, Key Lime Melt-away Cookies. The second one comes from my hometown, Praline cookies. The last one, Chocolate Chocolate Chip Cookies, is a twist on an old classic. So heat up your ovens, and Let’s head to the kitchen!
Key Lime Melt-away Cookies
With the cold weather upon us, these cookies will bring the summer warmth to you. While you can use regular lime juice, key lime juice is a touch sweeter. That’s what makes it better for desserts.
3/4 cup butter, softened
1 1/3 cup confectioners' sugar, divided
Zest of 2 limes
2 tablespoons Key lime juice
1 1/2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon kosher salt
In the bowl of a stand mixer fitted with the whisk attachment, beat butter and 1/3 cup confectioners sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add lime zest and juice and vanilla, beating to combine.
In a medium bowl, whisk together flour, cornstarch and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Divide dough into 4 equal parts, and roll into 1 1/2-inch logs. Wrap in parchment paper, and freeze until ready to use.
Preheat oven to 350℉. Line baking sheets with parchment paper.
In a large bowl, place remaining 1 cup confectioners sugar. Cut logs into 1/4-inch discs, and place on prepared pans.
Bake until bottom of cookies are lightly golden brown, about 15 minutes. Toss hot cookies into confectioners sugar. Let cool completely on wire racks. Store in airtight container lined with parchment paper.
Praline Cookies
No cookie is more New Orleans than a praline cookie. Most praline recipes call for light brown sugar. I always use dark brown sugar for more flavor.
1 egg, beaten
1/4 cup plus 2 tablespoons butter, melted
1 1/4 cup firmly packed dark brown sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cup pecan halves
Preheat the oven to 350 degrees. Combine the egg, butter, sugar and vanilla, stirring well. Add the flour and salt and stir to mix well. Add the pecans. Drop by tablespoon onto ungreased cookie sheets. Bake for 10 minutes. Remove from the oven and cool slightly before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.
Chocolate Chocolate Chip Cookies
Everyone makes chocolate chip cookies. This recipe is for those who can not get too much chocolate. Two different chips makes this recipe more chocolatey.
8 ounces semisweet chocolate chips
4 tablespoons salted butter
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup light brown sugar, firmly packed
1 teaspoon vanilla
12 ounces 60% bittersweet chocolate baking chips
Preheat oven to 350 degrees. Heat semisweet chocolate chips and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted: do not overheat. In another bowl, whisk together flour, baking powder and salt.
In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix flour mixture until just combined. Stir in 60% bittersweet chips.
Drop by heaping tablespoons of dough 2 to 3 inches apart on an ungreased baking sheet. Bake until cookies are shiny and crackly, yet soft in the centers, 12 to 15 minutes. Cool on baking sheets for 10 minutes; then transfer to racks to cool completely.
These cookies make great Christmas gifts. Whether they are for your child’s teacher, your mail carrier, or coworker, nothing is a better present than something that you made yourself. Christmas is too commercial as it is. Why not give a present homemade instead of store bought?
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