Christmas cookie exchange, what to make..?!
Answers: We are having a cookie exchange at work the first week in December. Would like to get a jump on it this weekend. Any suggestions on cookies that I can make the dough, freeze and then bake or baked cookies that freeze well?
Go to this website. I just happened to get this info in an email today. It lists HUNDREDS of christmas cookie recipes! Enjoy!!
Chocolate chip and Sugar cookies are 2 that will hold up good in the freezer.Maybe even peaunutbutter cookies and add a chocolate kiss to the top of it.
I just watched a Good Eats episode about this! Alton Brown gave this recipe for sugar cookie dough that you can freeze:
http://www.foodnetwork.com/food/recipes/...
And then he added some stuff to make these:
http://www.foodnetwork.com/food/recipes/...
and made this icing:
http://www.foodnetwork.com/food/recipes/...
I love Alton Brown. If you've never seen Good Eats on the Food Network, you're missing out... :)
Candy cane cookies
1 cup shorting(part butter)
1 cup sifted confectioner's sugar
1egg
2 1/2 cups flour
1 tsp. salt
1 1/2 tsp. almond extract
1 tsp. vanilla
1/2 tsp. Red coloring
Cream together,shortening,sugar,egg,and flavoring.
Add flour and salt
Divide dough in half, add red color of dough. Roll 1 tsp.each color into strip about 4" long. Press together twist like rope.Press on uncreased backing sheet;curve top for handle. Bake until lite brown; 10 min.in 350 oven.Sprinkle with1/2 crushed peppermint stick candy and 1/2 cup sugar if desired. Makes three dozen. Enjoy.
My favorite easy, make-ahead cookie it a a chocolate mint "cookie" that is very good. You can make them ahead and they taste great frozen.
Imitation Girl Scout Cookies
1 lb. Dark Chocolate for Candymaking #
3-4 drops Oil of Peppermint # (NOT Peppermint Extract)
Ritz Crackers (I use the regular ones)
Melt chocolate slowly in the top of a double boiler over hot water or in glass bowl in microwave (go slow or chocolate may overheat & seize up--become unusable). When chocolate is nearly melted, add oil of peppermint to taste and remove from heat. Stir until smooth. Dip crackers into chocolate one at a time using a fork and draw across rim of bowl to remove excess chocolate. Place on foil, parchment, or waxed paper on a cookie sheet and place in freezer to "set" the chocolate. When chocolate is set, cookies can be places in boxes or tins for longer storage. Store at room temperature (they will keep for a very long time--if you don't eat them all quickly) or in freezer.
#--can be found at cake decorating stores; dark "almond bark" chocolate coating from the holiday cooking aisle is acceptable if you can't get better chocolate; Oil of Peppermint may also be found at a well-stocked grocery store; Peppermint Extract will cause chocolate to seize; one pound of chocolate covers about one sleeve of Ritz crackers.
I know this recipe sounds strange, but, they are really good--I've been making them for at least 30 years!