Holiday Cookies!

Every year, just before the holiday season starts, I like to look through my growing stack of cooking magazines that I just can’t seem to let go of. I flip through the glossy pages, some splattered from coffee, the charming images of chocolate-dipped shortbread and sparkly cookies practically charging the air with that magical glow over the next month. Some recipes invoke specific memories from my childhood, and this is what makes holiday baking so wonderful.  No matter how busy this time of year gets, looking through old favorite recipes and thinking of new ones to create is a nice way to slow down, focus on life’s simple pleasures, and re-connect with those you love. What I love about baking and cooking is how it never fails to bring people together! Knowing that the Simmons Club of Boston will be hosting a festive cookie swap this December 14^th, the timing could not be more perfect to roll up your sleeves and get those baking sheets out.  To say that I miss Simmons, my alma mater, would be an understatement, so it gives me so much excitement to be a part of this event by sharing some of my own tips!

 I plan out my baking, cookie decorating, and candy making strategically and with purpose. I like to make a variety, and usually will stick with a few old recipes that I know well, and then add on some new ones. I’ll find inspiration from bakeries I’ve visited while traveling, or put my own spin on something I learned at work.  It’s important to think of who you will be baking for, and any events you might have, like office cookie swaps, or a holiday cocktail party with friends. Planning on making a classic gingerbread that everyone loves and trying out that savory shortbread for the more adventurous eater will ensure you brought something for everyone to enjoy.

I’ve found that buying most ingredients (flour, nuts, etc.) and any specialty items, like cookie cutters, several weeks ahead, can save a ton of stress and time when it comes to your day-long baking session, if that’s what you plan on doing. Another industry tip: measure out all ingredients for each cookie first-even the night before- and keep everything organized. Once you start working, things will move faster when you have exactly what you need in front of you.  I also rely heavily on my freezer during the holiday cookie craze. As long as you wrap the dough properly, many types can be stored up to a month. I will often do this for slice-and-bake logs of dough.

Once you’ve baked your holiday cookies, it’s fun to focus on wrapping them in unique, personal ways. In the past, I’ve stacked cookies in clear plastic tubes, fastening both ends with fringed decorative paper and shimmery ribbons, so they look like those festive party crackers. I’ve also taken a wide shoe box, wrapped the bottom and top individually in beautiful wrapping paper from a specialty store, and filled it with brightly colored tissue paper. Anyone will appreciate even the simplest wrapping. And there’s no better time than now to make a gift extra special.

I’m happy to share a few of the cookies I plan on making this season: White Chocolate Pink Peppercorn Bark , Snowball cookies, and Stained-Glass cookies.

      Stained-Glass Cookies

These beauties are so fun to make and remind me of the ornaments I decorate my tree with! I love how whimsical they are...definitely a hit among kids for sure!

2 1/2 cups all-purpose flour
3/4 tsp. salt
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla
fruit-flavored hard candies such as Jolly Ranchers, about 6-8 pieces.
(makes about 4 dozen, depending on size)

Tools needed: cookie cutters, nonstick baking pad (Silpat)

1. Whisk flour and salt in bowl and set aside. Cream butter and sugar in mixer until light and fluffy. Add egg and vanilla, mixing to combine. Add flour mixture at low speed until just combined. Form dough into a disk, wrap, and chill for at least an hour.

2. While dough is chilling, unwrap candies and separate by color in plastic bags. Crush coarsely with a rolling pin.

3. Preheat oven to 350. Roll out dough on a clean, floured surface to about 1/8 in. thick and cut desired shapes. Cut centers from cookies with smaller cutters. Place shapes on Silpat and gently fill the center of each cookie with about 1 tsp. of crushed candy.

4. Bake on middle rack in oven for about 10-12 min. Allow cookies to cool for about 10 minutes before removing from Silpat. I lightly brushed some water around the edges of the candy centers and sprinkled more crushed candy for a different texture. The cookies should keep for about a week in an airtight container.

Snowballs

The snowball cookie is so simple and it’s the perfect addition to a holiday cookie platter for its “snow-dusted” look. The combination of dark chocolate and coconut is a classic. 

2 cups sweetened flaked coconut
1 cup finely grated unsweetened coconut
2/3 cup sugar
1/4 tsp. salt
2 large egg whites
2 teaspoons of water
30 1/2 in. squares of bittersweet chocolate from a 3.5 oz. bar
about 1/2 cup 10x sugar
(makes about 30)

1. Preheat oven to 350. Pulse sweetened and unsweetened coconut, sugar, and salt in a food processor until the flaked coconut is finely chopped. Add whites and water and pulse until mixture is moistened.

2. Roll level tablespoons of mixture into balls and place on a parchment-lined baking sheet. Make an indentation in the center of each ball and place a piece of chocolate, then pinch hole closed and re-roll into a ball. Bake for about 13-15 minutes. Only the bottoms should be golden. Allow to cool for a few minutes, then roll in 10x sugar, shaking off any excess sugar. These cookies should keep in an air-tight container for about a week.

White Chocolate Pink Peppercorn Bark 

While it’s not a cookie, I’ve found that Chocolate Bark is always a good idea. This recipe makes a great hostess gift, as I’ve discovered over the years, especially for a "foodie." It's a great way to incorporate some unexpected flavors and textures. You get some heat from the pink peppercorn which helps cut the sweetness from the chocolate. 

16 oz. white chocolate, chopped
1/4 cup pistachios
1/4 cup dried cranberries
About 1 Tbsp. pink peppercorn

1. Place 3/4 of chopped white chocolate over a double-boiler just until melted. While chocolate is melting, toast the pistachios in the oven for a few minutes and allow to cool before coarsely chopping. Also coarsely chop the dried cranberries.

2. Remove bowl of chocolate from heat once it's melted an add remaining chocolate, stirring often, until completely smooth and at room temperature.

3. Spread the chocolate onto parchment paper evenly, preferably into the size of an 8 x 10 in. rectangle. Sprinkle the top with pistachios and cranberries. Grind pink peppercorns evenly over the top and sprinkle a few whole peppercorns over for a finishing touch. Set aside for at least a few hours or until firm and break into bars.

Happy Holidays!