Ginger Snaps

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On the Fifth Day of Christmas my true love gave to me…
Five Ginger Snaps!
It’s the 12 Days of Christmas Cookies here at The Nerd’s Wife, where I’ll be sharing a dozen of my favorite holiday cookie recipes.
Ginger Snaps are a holiday staple and these taste just like they should.
Although, I’m not a huge fan of how molasses smells, so that kind of ruins these cookies for me. But The Nerd loved ’em!
Ginger Snaps
Source: Adapted From Martha Stewart Holiday Cookies magazine
Ingredients:
1 1/2 c all-purpose flour
1/2 tsp baking soda
1 tsp coarse salt
2 tsp ground ginger
1/2 tsp ground allspice
1 stick unsalted butter, softened
1/2 c granulated sugar
4 Tbsp unsulfured molasses
2 large egg yolks
Sanding sugar, to taste
Directions:
Preheat oven to 350 degrees.
Whisk together flour, baking soda, salt and spices.
In the bowl of a stand mixer, beat butter, sugar and molasses on medium-high speed until fluffy. Beat in egg yolks.
Add the flour mixture in three steps, mixing well on low speed after each step.
Roll dough into 1 1/2-inch balls and line up on a baking sheet lined with parchment paper or a silicone mat.
Press down on the dough balls to for 3-inch cookies. Sprinkle with sanding sugar.
Bake for 11-13 minutes, rotating half-way through.
Remove from oven and cool completely.
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Don’t forget to head over to the 12 Days of Christmas Cookies Kick-off page to enter *your* holiday recipes in the Linky! I’d love to see your favorites!
Happy Holidays!
Ginger Snaps are an easy, tasty holiday treat!

In My Mailbox

In My Mailbox is a weekly feature hosted by The Story Siren.
It’s a chance for book bloggers to display the books they purchased or received for review each week.
Here’s a look at what I got this week:
For Review:

What did you get in your mailbox this week?

Homemade Oreos

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Ever since I saw these cookies on Bake at 350, I have been *dying* to try them. I thought I’d add some holiday colors to the icing to give the cookies a festive look. These would be perfect for a holiday party or cookie exchange.

Now, these cookies don’t taste *exactly* like Oreos. In fact, the cookie tastes a lot like a brownie, but the icing is pretty darn close.

Homemade Oreos
Source: Bake at 350 for cookies
Martha Stewart Holiday Cookies magazine for icing recipe

Ingredients:
For Cookies
(Makes about 3 dozen small cookies)
2 1/2 c all-purpose flour
1/2 c dutch-process cocoa
1/2 tsp coarse salt
1 c unsalted butter
1 c sugar
1 egg
1 tsp vanilla

For Icing
(I doubled this recipe to be sure I had enough for all the cookies I made)
4 Tbsp unsalted butter, softened
1 1/2 c confectioners’ sugar
1/4 c granulated sugar
2 tsp vanilla extract
Gel Food Coloring

Directions:

Preheat oven to 350 degrees F. Whisk together flour, cocoa and salt. Set aside.

Cream butter and sugar with a stand mixer fitted with the paddle attachment. Add the egg and vanilla and mix well. Gradually add the flour mixture until a dough is formed.

Roll out the dough on a clean surface sprinkled with flour and cocoa. Cut out circles and gently press a small star-shaped cookie cutter into each cookie, but don’t go all the way through. Place the cookies on a parchment-lined cookie sheet and put in freezer for about 5 minutes so the cookies will hold their shape.

Bake for 8 minutes and then cool completely. While cookies are cooling, prepare the icing.

Beat the butter with an stand mixer on medium-high speed until pale and creamy.Gradually add confectioners’ sugar and then granulated sugar, mixing to combine. Mix in vanilla and tint with food coloring as desired.

When the cookies are cool, spread the icing on the bottom of one cookie and top with another, like the beloved store-brand treat.

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Happy Holidays!

 

Don’t miss these yummy holiday cookie recipes!

Holiday Chocolate Chip Cookies Microwave Gingerbread Cookies Dear Santa Cookies Christmas Oreos Stained Glass Cookies Chocolate Peppermint Cookies Fruitcake Cookies Snickerdoodles Chocolate-Covered Cherry Cookies Image Map

 

Fruitcake Cookies

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This is not the recipe I was originally planning to post today, but a killer migraine last night defeated my attempts to make French Macarons. I had already made and photographed these cookies, so they moved up in the line. My family dubbed these cookies “Balls of Heaven.” They quickly disappeared, leaving no trace.

This recipe makes a TON of cookies. I had about 3 dozen from my batch and made them a little bigger than the recipe originally called for.

Fruitcake Cookies

Ingredients:
4 c chopped pecans
2 c Graham Cracker crumbs
1 c candied cherries
1 c candied pineapple
4 1/2 c mini marshmallows
1/2 c evaporated milk
1/4 c butter
2 c coconut flakes

Directions:
In a large bowl, mix together the pecans, graham cracker crumbs, cherries and pineapple.

In a large saucepan, melt the butter, marshmallows and milk, stirring constantly. Pour over the pecan mixture and stir together.

Shape into 1-inch balls and roll in the coconut flakes. You’ll need to wash your hands frequently, as this step is quite messy.

Line up the cookies on wax paper and allow to harden. Store in an airtight container and enjoy!

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Happy Holidays!

 

Don’t miss these yummy holiday cookie recipes!

Holiday Chocolate Chip Cookies Microwave Gingerbread Cookies Dear Santa Cookies Christmas Oreos Stained Glass Cookies Chocolate Peppermint Cookies Fruitcake Cookies Snickerdoodles Chocolate-Covered Cherry Cookies Image Map

 

Cranberry Turtle Bars

Cranberry Turtle Bars

As soon as I saw this recipe, I knew I had to make it. And let me tell you, these bars were gobbled up so fast I only had a chance to eat one of them!

Cranberry Turtle Bars
Source: The Curvy Carrot

Ingredients:

For crust:
2 c all-purpose flour
1/2 c packed light brown sugar
1/2 tsp salt
1 and 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

For the topping:
2 sticks (1 cup) unsalted butter
1 and 2/3 c granulated sugar
1/4 c light corn syrup
1/2 tsp salt
1 and 1/2 c fresh cranberries, coarsely chopped
1 tsp vanilla
3 c pecans, coarsely chopped

For garnish:
2 oz fine bittersweet chocolate

Directions:

Preheat oven to 350 degrees. Line a baking sheet (with sides) with foil, leaving about a 2-inch overhang on the ends, so you can easily lift the foil out of the pan. Grease the edges of the pan (but not the bottom) with butter.

Blend flour, brown sugar and salt in a food processor. Add the butter and pulse until small lumps form. Pour into prepared baking sheet and press firmly to form a crust.

Bake 15 to 17 minutes, until golden and firm to the touch. Remove from oven and cool.

Now, for the topping! Melt butter in a 3-qt saucepan over medium heat. Stir in sugar, corn syrup and salt. Boil over medium heat, stirring occasionally for about 8 minutes until mixture reaches 245 degrees F on a candy thermometer.

Stir in cranberries and continue to boil until mixture reaches 245 degrees again. Remove from heat and stir in vanilla and pecans until coated.

Working quickly, pour the topping over the crust and spread in an even layer. While that cools, melt the chocolate and drizzle over the top of the bars. Cool completely.

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Enjoy!

 



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