Christmas Cookie Combo!?
I plan on making the older couples in my family (such as in-laws, parents, aunts and uncles etc.) a cookie tray for Christmas. First off, I have no idea how to wrap them or if there is any special way of wrapping them. I’ve gathered 8 recipes of cookies so far (shortbread, melting moments, jam tarts, candy cane cookies, pecan tassies, chocolate chip bars, peanut butter blossoms, and cranberry biscotti) but I want a good combination of cookies. I’m so lost so someone who has done these before…PLEASE HELP!! thanks!<3
Well, you might check Wal-Mart or Dollar tree for large tins. Then, you can take some white heavy posterboard and cut strips to make dividers. Then, your cookies will be neatly separated in a cute christmas tin. I think 8 varieties of cookies is plenty…but if you want some more suggestions:
Mexican Wedding Cakes
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners’ (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.
Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
Form the dough into 1 inch (2.54 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
Store in an airtight container. Makes about 3 dozen cookies
Lace Almond Cookies
4 tablespoon unsalted butter, softened
2/3 cup sugar, granulated
2 egg whites
4 tablespoon all purpose flour
1 cup almonds, finely ground
1/4 teaspoon vanilla extract
Cream sugar and butter together. Whisk in egg whites and then remainder of ingredients. Grease well a sheet pan with Pam. Dollop about 1 ½ T. Of mixture onto pan. Spread thin in round shapes and place into a 375 degree oven for about 8-10 minutes. Only bake 2 cookies at a time. When the cookies are light golden brown remove from oven and allow to sit for a few seconds. With a flat pastry spatula remove cookies from pan and allow to cool on waxed paper. For added effect, drape cookies over a rolling pin and allow to harden to the shape of the pin. Repeat until all dough is gone.
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