Thursday, December 15, 2011
These are two new cookies I made this year. I made them for a few teachers at my daughter's school. They are amazingly delicious and will be on all future cookie trays!
Egg Nog Meltaways
Recipe from SugarCrafter
1 3/4 cups all purpose flour
1/2 cup cornstarch
1/4 tsp salt
1/4 cup powdered sugar
1 cup butter, softened
1/2 Tbsp rum (or 1/2 TBSP vanilla extract)
1/4 cup eggnog
1 cup powdered sugar, for rolling
In a medium bow, whisk together the flour, cornstarch, and salt. In a large bowl, cream together the butter and sugar. Beat in the rum and eggnog.
Add in the flour mixture gradually until well-combined. Cover and refrigerate the dough an hour or until firm.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Roll the dough into 1″ balls and place on the baking sheets about 1″ apart.
Bake 12-14 minutes. Remove to a wire rack to cool about 5 minutes before rolling the cookies in the sugar. Makes about 3 dozen cookies.
White Chocolate Gingerbread Cookies
Recipe from Culinary Concoctions
3 cups flour
2 tsp. Ginger, Ground
1 tsp. Cinnamon, Ground
1 tsp. baking soda
1/4 tsp. Nutmeg, Ground (I used fresh)
1/4 tap salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1/4 cup granulated sugar
1 tsp. Vanilla Extract
1 cup white chocolate chips
Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press about 5-6 white chocolate chips into center of each cookie. Remove to wire racks; cool completely.