Christmas Cookies

[Jaymes]

invest in a whole box of parchment at your local restaurant supply!

Box?? Where do you get that? We get 8 sheets in a plastic bag and they coset over 6 dollars. Is that about right?

Suvir -

I buy unbleached parchment paper at a local grocery store. It comes in a roll, in a box, just like waxed paper. I don't recall exactly which store it was, although come to think of it, it may have been Whole Foods where I shop from time to time.

I don't recall exactly how much it was, although I do remember thinking that it was more expensive than waxed paper. However, it is a big roll and it lasted me a year.

The brand I bought is "Beyond Gourmet" imported by A.V. Olsson Trading Company, Old Greenwich CT 06870

This is some special kind of "environmentally friendly" stuff, "developed for Kosher Food Processing." I remember thinking I could probably find it cheaper if I looked harder, but was in a hurry, so didn't.

I cannot help but believe there is a better way than your 8 sheets in a plastic bag for $6.

Edited December 7, 2002 by Jaymes (log)

[Suvir Saran]

Thanks Jaymes!

Will look for parchment in a roll. Sounds exactly what I am looking for.

The stuff I buy is expensive.

I could be eating more desserts and cookies instead with that money. I use it so much that I really could save a lot of money.

[Jaymes]

Here's another recipe for cookies that is traditional in our family through the holidays - and frankly, pretty-much all through the year, because they are so easy to make, and the ingredients are always on hand.

The flavor is kind of butterscotchy/caramely, and they are addictive for sure.

Brown Sugar Drop Cookies

1 1/2 C brown sugar

1/2 C butter, melted

1 t vanilla

1/2 t salt

1 egg, slightly beaten

1 1/2 c sifted all-purpose flour

1 cup pecan halves (or other nut, or shredded coconut)

Combine well, drop by spoonsful onto ungreased cookie sheet. Bake at 375º for 11-12 minutes. They burn quickly, so don't get distracted!

[heyjude]

Jaymes, the recipe I have is almost exactly the same as the one I linked to, but without any leavening. They are very hard/crunchy which I love. The almond gets nicely toasted while baking. They are very satisfying as a dunk in most drinks from cold milk to hot chocolate. Kit, the comparison link is mind boggling. I've never been that thorough about anything. Thanks.

[kitwilliams]

invest in a whole box of parchment at your local restaurant supply!

Box?? Where do you get that? We get 8 sheets in a plastic bag and they coset over 6 dollars. Is that about right?

Suvir:

The boxes of parchment are the size of a full sheet pan. 1000 sheets for between $30 and $40. Tear the sheets in half and (duh) they fit half-sheet pans which is what I use. Comes in handy for so many other uses as well. Cooking in parchment, keeping work surfaces clean, wrapping christmas cookies and tying with raffia...

Should be able to find them at any restaurant supply store. Here in the west at Restaurant Depot, Costco, Smart & Final. Bridge Kitchenware must either have them or they could tell you where to find it. I love that store and everyone who works in it!

[llwb]

[sNIP]

think this year I'll add the Cooks Illustrated thin and crispy chocolate chip cookies (I make them much smaller than recipe suggests) to the list.

[sNIP]

If you want any of these recipes, please let me know.

I have been looking for a recipe that assures the thin and crisp kind.

I would be glad if you share the recipe. TIA

llwb

[plax]

I've been buying my parchment paper lately at those home stores like Bed Bath & Beyond and Linens and Things. It's called Mrs. Anderson's, and comes in a 25 sq ft roll for $2.99. And they're always sending out coupons for 20% off a single item... so it's a lot cheaper than buying at the grocery or a specialty store.

My favorite holiday cookie (I'm looking forward to it already) is called the Secret Kiss... shortbread balls surrounding a Hershey's kiss.

Neil

[tigerwoman]

invest in a whole box of parchment at your local restaurant supply!

Box?? Where do you get that? We get 8 sheets in a plastic bag and they coset over 6 dollars. Is that about right?

Suvir -

I was in Restaurant Depot in Queens (not too far from Tangra Masala) today and they had a box of 1000 sheets of parchment for $25.81. It is full sheet pan sized, 16 3/8 x 24 3/8. It is called Easy Liners for Baking. You need to become a member (free) but must show tax id - resale info, etc. Maybe you can bring stuff from Divan. They have all sorts of goodies from produce to frozen to equipment for the trade. It is cash and carry but you can use a credit card or company check too. PM me it you want the address and phone number.

I would be happy to meet you there one day if you want to check it out.

Edited December 10, 2002 by tigerwoman (log)

[RMR]

Snowangel – I too am curious about your nutmeg cut out cookies & will take you up on your offer to post, even though it’s difficult to roll out. Rather than fight with it, I’ll make petit drop cookies although that reduces the festive quality. Also the ground oatmeal/raisin one sounds intriguing & would appreciate if you’d post also. Thank you.

Elizabeth – sour cream sugar cookie cut outs - mine from a friend’s mother is delicious but despite instructions to roll out for cut outs, I never succeeded & neither did my friend. Dough is too tender & soft. Hermits would quality for your ‘spicy, molasses-y cookie’.

maggiethecat – Hermit etymology - thought to originate in the days of the clipper ships & carried on long seafaring voyages since the cookies were good keepers. I haven’t made these in years though.

I usually make Mexican wedding/Russian teacakes, candy canes (red, well more pink actually & white twisted dough), sandbakelser (sand tarts) in my mother’s old molds. And other such cookies with lots of butter.

[Cusina]

I've dug this out of the past hoping for some more goodies!

This year I'm planning to do a biscotti (lemon ginger) and our traditional not very complicated M&M cookies and a few new things yet to be determined. I'm especially looking for things that will freeze/travel well. What will you all be doing this year?

[Megaroo]

This year I've decided to change my "baking list" a bit...

- Scottish Shortbread... a recipe brought over from Scotland from my great-grandmother, with a few tweaks by yours truly. They're wonderful once they've been aged for about 2 - 3 weeks, but unfortunately around my house that rarely happens.

- Sugar Cookies... I found a recipe several years ago in an old cookbook from our local library for a plain sugar cookie to use for cookie cutouts. Not even poor Martha's recipe compares. It's just a great melt in your mouth cookie.

- Godiva Biscotti... my fiancé is a big biscotti freak, so he's begged me to make some this year. I found this recipe in a thread on Egullet and figured that it sounds good.

- I haven't chosen a fourth cookie yet... I used to do gingerbread, but my family isn't really into gingerbread so they didn't all get eaten. I have a tweaked version of the Neiman Marcus cookies that everyone likes, so maybe I'll make those... not really Christmasy though.

[prasantrin]

This year I've decided to change my "baking list" a bit...

- Scottish Shortbread... a recipe brought over from Scotland from my great-grandmother, with a few tweaks by yours truly. They're wonderful once they've been aged for about 2 - 3 weeks, but unfortunately around my house that rarely happens.

Hmm...Any chance you'd post the recipe? I love shortbread and am still searching for the perfect recipe .

This year I think I'm doing:

Shortbread cookies--what's Christmas without shortbread?

Florentines--but I can't decide if I should do bar ones or regular ones. If I make bar cookies, it'll be the recipe from Fine Cooking January 2001.

Godiva Biscotti

Emily Luchetti's Ginger cookies

Hazelnut Linzer thumbprints--last time I made them with almonds and peach jam. This time i might actually use hazelnuts, but I'll use my non-autographed Gedney's Peach Raspberry jam (should've gotten it autographed while I had the chance!). Also from CI Jan/01.

And finally, Vinaterta. While it's not really a cookie, there's something very bar cookie-like about it.

[chefette]

My favorite christmas cookie traditionally has been a chocolate drop cookie with fudge frosting topped witha (sorry to say) maraschino cherry half. I can post the recipe but don't have it handy right now. They are especially good slightly under baked and freeze well, but not with the cherry.

[kthull]

Sorry I wasn't around last year, but I didn't see anyone produce a sour cream cutout recipe. I caught this in Midwest Living a couple years ago and I've been using it ever since. The dough needs to stay cold and its best if you work in small batches.

Sour Cream Sugar Cookies

1/2 cup butter, softened

1 cup granulated sugar

1 tsp baking powder

1/4 tsp baking soda

dash salt

1/2 cup sour cream

1 egg

1/2 tsp lemon extract

2 1/2 cups all-purpose flour

Beat butter for 30 seconds. Add sugar, baking powder, soda and salt; beat well. Beat in sour cream, egg and lemon extract.

Beat in flour. Divide in half, cover and chill 1-2 hours.

Roll out half the dough to 1/4 inch thick. Cut cookies into desired shapes and place on ungreased cookie sheet, 1 inch apart.

Bake at 375 degrees for 6-7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack to cool.

And I have one of my wife's grandmother's recipes that is practically a requirement every year:

Caramel Nut Acorn Cookies

2-1/2 cups flour

1/2 tsp baking powder

1 cup butter

3/4 cup brown sugar

1 tsp vanilla

1/2 cup chopped pecans

1/2 lb caramel (about 28 pieces)

1/4 cup water

2 to 3 cups chopped pecans

Sift flour and baking powder together in large bowl. Set aside.

Melt butter in 2-qt saucepan; remove from heat. Stir in brown sugar, vanilla and 1/2 cup chopped pecans.

Add butter mixture to dry ingredients and hand mix to combine (will be somewhat crumbly). Shape dough into balls and flatten on bottom. Pinch top on ungreased cookie sheet. You have to work quickly because as the dough cools, it gets harder to work.

Bake at 350º for 15 to 18 minutes. Cool on wire racks.

Combine caramel and water in small heavy saucepan and heat over low heat until melted.

Dip base of cookie into caramel, then into chopped pecans.

[kthull]

Forgot about the pignoli! If anyone needs that (didn't have the Gourmet recipe), there was a great recipe last year from the King Arthur catalog. They were wonderful.

[Toliver]

My niece and I just start our yearly holiday baking the Saturday after Thanksgiving. We do it for my mom who can't bake like she used to. Mom likes to give out "goodie plates" where she volunteers so the goodies don't last long.

This year we did cut-out sugar cookies and spent the evening frosting and decorating them while listening to Christmas music to get into the holiday mood. We also made a batch of Butterball Cookies, as well as some Million Dollar Fudge and a large vat of Chex Party Mix.

[JFLinLA]

- Godiva Biscotti... my fiancé is a big biscotti freak, so he's begged me to make some this year. I found this recipe in a thread on Egullet and figured that it sounds good.

Could you post the Godiva Biscotti recipe or point us to the thread where you found it.

Thanks.

[beans]

Holiday Cookies 2002

Brandy Snap Cones filled (just before serving) with Chocolate Whipped Cream

Pistachio Orange Lace Cookies

Pignoli Cookies

Martha Stewart's Buttery Pecan Rounds (a required yearly cookie according to my coworkers)

Meringue Snowflakes

Hazelnut Linzer Thumbprints filled with my own picked and homemade salmonberry jam

This year, the considerations are still in the works.

[tryska]

very delicate choices there beans - I love it!

hey jaymes? do y'all make your peppermint bark with a dark chocolate layer as well, or just the white chocolate?

[Cusina]

I just made this shortbread this morning. Woah. Delicious!

[beans]

very delicate choices there beans - I love it!

Thanks sweetie!

I was actually going for mostly non-chunky types of cookies last year. I had a few concerns with breakage in getting the cookie gift tins to the usual list of coworkers, one of which was our recently hired Executive Chef that came from the Ritz Carlton and CIA graduate.

I'm thinking this year a few cookies and some confections. I've got an itch to play with gold leaf -- which very well can be an entire disaster. It solely depends upon whether if it happens to be a day when I happen to have patience!

[tryska]

yeah, gold leaf definitely takes a steady-hand day. what are you thinking about putting it on?

[beans]

A snipped fleck atop of each truffle perhaps.

I was also thinking of a biscotti to add to the list this year. Which leads me to this question -- how many different types of goodies do you usually pull together for enjoyment and gift tins to others? Me it is restricted by time allowances with other cooking commitments and work schedules.

Of course I always start out quite ambitious almost always leaving one recipe of cookie dough behind in the fridge, almost as if in waiting to be the New Year's cookies. Ooops.

[JAZ]

My favorite christmas cookie traditionally has been a chocolate drop cookie with fudge frosting topped witha (sorry to say) maraschino cherry half. I can post the recipe but don't have it handy right now. They are especially good slightly under baked and freeze well, but not with the cherry.

Instead of the maraschino, try making these with one of the wild Italian cherries (amarena) packed in syrup -- Amarena Fabbri is probably the most commonly brand, but there are others. Last year I made a cream cheese/butter thumbprint cookie filled with dark chocolate and topped with one of those, and they were the biggest hit of my assortment.

[JAZ]

One of the best cookbooks I've found for Xmas cookies is Rose's Christmas Cookies by Rose Levy Beranbaum. I think it is out of print, but probably can be found through hard-to-find books on the net. Three of her best are mini-cheescakes, Rugelah, and Buttercrunch Toffee.

No, it's still in print. I love it too. Everything from very traditional to very different. Also, it includes plans, templates and recipes for a Notre Dame de Paris cathedral made from gingerbread.