Slice & Bake Almond Butter Cookies

More than a few of the recipes on this blog came about from me buying a kitchen gadget. It’s a minor obsession of mine. Sometimes this obsession can get pricey, but most times not so much (at least that’s how I always justify it to myself.)

These are one of the most recents buys I’ve made. I wanted it to see how they would work for molding slice & bake cookie dough.

Slice and Bake cookies are one of my go-tos for quick and easy batch desserts. They’re also versatile enough recipe to where there are a lot of different possibilities for ways to flavor/enhance them.

If I had any one complaint about Slice & Bakes as a recipe, it’s the shaping step. After mixing the cookie dough you shape it into a log and refrigerate it, after which you can ‘slice & bake’ as many cookies as you want. But as the dough log rests in the fridge, it typically rests on a flat surface, which flattens it out on the bottom and makes it harder to maintain that perfect cyndrilical shape. There’s no effect on the taste whatsoever, it’s just an aesthetic thing.

It’s probably the food blogger in me, but I like a nice presentation when it comes to baking especially, so I was interested in getting the molds not just for the sake of maintaining a consistent shape in cookie, but also being able to make square cookies that reminded me of the ones that come in the blue tins.

For my first go round with the molds, I kept things simple. Almond cookies are some of my favorite, so I decided to go with those. I did grind my almonds up fresh in my Ninja, with the skins on, as I think it adds more flavor. Using almond meal as opposed to almond flour also gives it a more robust texture.

The cookies themselves are buttery, crisp and the ground almonds and almond extract gives them that bakery-style flavor that I think pairs perfect with coffee or tea. They’d also make amazing Christmas cookie gifts. And because they’re slice and bake you don’t even have to bake them all at once. Regardless of whether you choose to get the mold or not, it’s a really good cookie.

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Slice & Bake Almond Butter Cookies

Recipe Adapted from Saveur

Ingredients

  • 3 cups all purpose flour
  • 1 cup of almond flour or meal
  • 3 sticks of unsalted butter, softened
  • 2/3 cup white granulated sugar, plus more for sprinkling
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions

In a medium size bowl, combine the flour, almond flour/meal and salt. Set aside.

In another medium sized bowl use a handheld or standing mixer with paddle attachment to cream the butter and white sugar together until creamy. Add the extracts and mix until just combined.

Fold the flour in in 2 batches, mixing just until combined. Scrape the dough out of the bowl with a spatula and mold it into 2 long, rectangular logs .

Tightly wrap the logs in plastic wrap and shape into a square shape. (I used these molds, but using a bench scraper or the inside of a 13 x 9 baking dish works as well). If using the molds, press the plastic wrapped log into the molds, then refrigerate both overnight.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside.

Remove the logs from the molds and unwrap. Using a sharp knife or bench scraper, slice cookies about 1/4 inch thick (or to your desired preference). Place about 1 inch apart on prepared pans and sprinkle tops with sugar. (Depending on how thick you cut them, this makes quite a few cookies; you’ll probably have to do this in a few batches)

Bake for 10-12 minutes, until golden brown.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #438, co-hosted by Liz @ spades, spatulas & spoons.

Winter Spice Chocolate Chip Cookies

Although I think there are some recipe classics that just shouldn’t be messed with, sometimes I get an idea in my head for a new addition or flair to give a classic, and I just can’t get it out of my head until I at least give it a shot.

Today’s recipe was one of those times.

I’ve long been of the opinion that the chocolate chip recipe that I use is as close to perfect as can be. I’ve been using it for years and there’s only been one other time I made a modification to it.

However, while I was brainstorming for recipes to include on this year’s 12 Days of Christmas, this idea popped into my head and my curiosity kept eating away at me until I decided to finally give it a try.

What I’ve learned is that so long as you don’t change the basic chemistry of a baking recipe, you can feel free to add some variation to it and see what happens. That’s basically what I did here; taking my go-to chocolate chip cookie recipe, and adding some winter spices to the dry ingredients.

I really really liked what the spice mixture did for this recipe. I was concerned that the cloves and pepper in particular would be a little bit too strong, but they’re really not. The first taste that you get is of the chocolate, but then as it lingers, the flavor of the spices begin to settle in on the tongue. It’s very pleasant, and what I think turned out to be a successful holiday adaptation of a classic.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

Day 7: Cranberry Custard Pie

Day 8: Pecan Pinwheel Cookies

Day 9: Browned Butter Pecan Tart

Day 10: Winter Spice Chocolate Chip Cookies

Winter Spice Chocolate Chip Cookies

Recipe Adapted from Land o’ Lakes

Ingredients

  • 4 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 1 1/2 cups Butter, softened
  • 1 1/4 cups sugar
  • 1 1/4 cups firmly packed brown sugar
  • 2 Eggs
  • 1 tablespoon vanilla extract
  • 2 cups semi-sweet chocolate chunks or chocolate chips, plus more if desired

Directions

Combine flour, baking powder, baking soda, salt and spices in bowl; set aside.

Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy.

Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.

Using a 1/4 cup measuyre, scoop out portions of dough and roll into balls. Place the balls in a resealable plastic container and refrigerate for at least four hours, but preferably overnight.

Heat oven to 375°F.

Place the dough balls 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Press additional chocolate chips into the tops of cookies, if desired. Cool 1 minute on cookie sheets; remove to cooling rack.

Pecan Pinwheel Cookies

Icebox cookies are some of my favorites to make, but especially at the holidays.

The dough is typically very no-fuss with simple, classic flavors. With icebox cookies, you can make a rather large quantity at one time rather than having to space them out on a baking sheet. The texture is also usually crisp and short, so they also keep/ship very well.

For those that have never made them before, icebox cookie dough is shaped into a log, then that log is kept refrigerated (thus, the icebox part) and cookies get sliced off from the log and baked as needed/wanted. As a simple cookie, they typically also look pretty simple, but there are variations that get a little (and sometimes, a lot) creative with the presentation; this is one of my favorite preferences/approaches to take.

The simplicity and structure of ice box cookie dough allows for it to be ‘played with’ in the sense that although the texture of the cookie will remain the same, the look can be adjusted to numerous possibilities. I’ve experimented with some of them in past recipes on the blog, like here with Checkerboard Cookies, and even before at the holidays with Vanilla-Red Pinwheels.

Going into this year, I knew I wanted to take another stab at an icebox ‘shaped’ cookie, and these seemed like the perfect new variation to try. Whereas the shaped icebox cookies I made before have either been a vanilla-chocolate or a vanilla-red velvet combination, this time the flavor combo is a vanilla cookie with a pecan flavored one.

Shaped icebox cookies tend to look a lot more elaborate and difficult to make then they actually are, and that applies here too. As I said in the past, the only real ‘trick’ to pulling them off successfully is knowing the right temperature/feel of the cookie doughs when the time comes to assemble/ roll the two together into the desired shape. If it’s too cold, it will crack. Too warm, and it will be extremely difficult to handle and keep it’s shape. Once you find the happy medium dough temperature, they’re a cinch.

And I can also personally confirm that the results, both visual and taste-wise are SO worth the labor involved.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

Day 7: Cranberry Custard Pie

Day 8: Pecan Pinwheel Cookies

Pecan Pinwheel Cookies

Recipe Adapted from Bake from Scratch

Ingredients

  • 1⅔ cups, plus 1½ cups all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon baking powder, divided
  • ½ cup pecan pieces, toasted*
  • 1 cup unsalted butter, softened and divided
  • ½ cup firmly packed light brown sugar
  • 3 large eggs, divided
  • 2½ teaspoons vanilla extract, divided
  • ½ cup granulated sugar
  • ½ cup finely chopped pecans
  • ¼ cup turbinado sugar

Directions

In a medium bowl, whisk together 1½ cups flour, cinnamon, 1 teaspoon salt, and ½ teaspoon baking powder. Set aside.

In the work bowl of a food processor, place pecan pieces and 2 tablespoons flour mixture; pulse until pecans are finely ground. (If you don’t have a food processor, you can do what
I did and place the pecan pieces in a resealable plastic bag and smash them with a rolling pin until they are finely ground). Add pecan mixture to remaining flour mixture, whisking to combine.

In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113 grams) butter and brown sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 egg and 1 teaspoon vanilla, beating until combined. With mixer on low speed, gradually add flour-pecan mixture to butter mixture, beating until combined. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat granulated sugar and remaining ½ cup (113 grams) butter at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 egg and remaining 1½ teaspoons vanilla, beating until combined.

In a medium bowl, whisk together remaining 1⅔ cups flour, remaining ½ teaspoon salt, and remaining ½ teaspoon baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.

Let doughs stand at room temperature until slightly softened, about 5 minutes. On a lightly floured sheet of parchment paper, roll vanilla dough into a 14×10-inch rectangle (⅛ inch thick). Transfer dough on parchment to a baking sheet. Refrigerate for 15 minutes. Repeat procedure with pecan dough.

Transfer vanilla dough on parchment to a flat surface. Carefully invert pecan dough on top of vanilla dough. Between sheets of parchment, gently roll over doughs a few times to press together. Peel away top sheet of parchment. Starting at one long side, roll dough into a log, using bottom sheet of parchment to help lift and roll. (If dough cracks, stop rolling, and let stand for a few minutes until pliable.) Be sure to roll doughs together as tightly as possible to avoid gaps. Trim any pecan dough if uneven after rolling. Tightly wrap in parchment paper, twisting ends of parchment to seal. Transfer to a baking sheet, seam side down. Refrigerate for at least 2 hours, or freeze until ready to use.

Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.

In a small bowl, whisk remaining 1 egg (50 grams). In another small bowl, stir together chopped pecans and turbinado sugar. Pour onto a piece of parchment paper. Brush log with egg wash, and roll in pecan sugar. Roll back and forth a few times so sugar sticks to log. Using a sharp knife, cut log into ½-inch-thick slices. Place about 1 inch apart on prepared pans.

Bake until edges are just beginning to turn golden, 12 to 14 minutes, rotating pans halfway through baking. Let cool completely on pans. Store in airtight containers for up to 2 weeks.

Notes: *To toast pecans in the oven, preheat oven to 350°F and spread pecans in a single layer on a parchment paper-lined rimmed baking sheet. When the oven is ready, bake the nuts until lightly browned and fragrant, 5 to 10 minutes. Remember that nuts continue to cook even after they have been removed from the oven, so don’t hesitate to pull them from the oven once they begin to change color. Once the nuts are warm but not too hot to handle, chop as desired. Nuts are still slightly soft when they’re still warm, so this will make cleaner cuts than if you wait to chop them when the nuts are cool and brittle.

No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.

Gingerbread Biscotti

It’s no doubt the caffeine lover in me, but I’m a sucker for baked goods I can enjoy with my coffee.

There’s just something about the bitter taste of the coffee that makes the sweetness of the baked good that much more delicious.

With the frequency with which I bake for this blog, I’m always looking for variety and new things to try out. As such, I have noticed that there are certain recipes that have what I’ve come to view as a ‘repeat factor’; meaning, they have a certain likelihood of whether or not I’m going to be baking them again.

Some recipes ‘score’ higher than others, but I will say that recipes I enjoy eating alongside coffee or tea have definitely secured higher scores in their Repeat Factor. For that reason alone, biscotti has a leg up in the rankings.

Beside that, it’s easy to make, it stores/ships with no fuss, and because it’s biscotti there’s not the same worry about the cookies ‘staying fresh.’

I’ve been meaning to make gingerbread flavored biscotti for years, but for whatever reason, I didn’t get along to it until now. Boy, was that a mistake.

But regardless, I can now report back that it’s delicious, and that I’ve been enjoying these immensely alongside my morning (and afternoon) coffee. Biscotti also makes for a perfect selection for cookie boxes/gifts for all the aforementioned reasons. Plus, doesn’t it just look so festive?

We’re halfway through the 12 Days of Christmas; check out the already posted recipes below in case you haven’t already!

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

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Gingerbread Biscotti

Recipe Adapted from Land o’ Lakes

Ingredients

For Biscotti:

  • 1/2 cup (1 stick) unsalted Butter, softened
  • 1/2 cup white sugar
  • 1/2 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 tablespoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large Eggs
  • 3 tablespoons mild molasses
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Coarse sugar, for sprinkling

For Icing

  • 1 cup powdered sugar
  • A few tablespoons of milk or water
  • Holiday nonpareil sprinkles

Directions

Heat oven to 350°F. Lightly grease a large cookie sheet, or line with parchment paper and set aside.

Combine butter, sugar, brown sugar, ginger, 3/4 teaspoon cinnamon, nutmeg and cloves in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs; continue beating until well mixed. Add molasses; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.

Divide dough in half. Shape each half into 12-inch log on lightly floured surface. Place logs 3 inches apart onto prepared cookie sheet. Flatten logs slightly. Spray tops of logs with cooking spray, then sprinkle coarse sugar on top.

Bake 22-25 minutes or until lightly browned and tops are slightly cracked. Remove from oven; cool 15 minutes on cookie sheet.

Reduce oven temperature to 325°F.

Carefully place logs onto cutting surface. Cut into 1/2-inch diagonal slices with serrated knife (a bread knife works perfectly for this). Place, cut-side down, onto ungreased or parchment lined cookie sheets.

Return to oven. Bake 9 minutes; turn slices. Continue baking 5-7 minutes or until cookies are dry and crisp. Cool completely.

Combine icing ingredients together with a fork until it is at desired consistency. Drizzle over the cooled biscotti, then sprinkle the nonpareils on top. Allow to sit until icing it set, about 30 minutes. Store biscotti in a sealed container or plastic bag.

Brown Sugar Cookies

Sometimes I wish I was more ‘scientifically’ minded, so that I could be more into the ‘technical’ aspect of baking. At its core, baking of any kind is just a science experiment. Certain ingredients put together in a certain way have a certain reaction, and that reaction is the ‘product.’

I’ve been doing this long enough to where I know or have a rough idea what kinds of reactions certain ingredients and certain methods have, but I’m not at the point where I I understand the full science behind it.

For instance, a lot of practice and trial/error has given me a very good grasp on what ingredients and methods work for baking (American-style) biscuits. I know what they do, but the scientific ‘how’ of the ingredients/methods? Eh.

Cookies are another recipe that I really wish I understood the science behind more. I know how to make them, but there are times when I think if I understood the ‘whys’ of making them, I could be better at it. Today’s recipe was one of those times.

They weren’t quite what I expected when I set out to make them, but I still really like how they turned out. I thought they would be more along the lines of a smallish, puffy cookie and in reality, they were indeed chewy, but they spread quite a bit and were flatter than I imagined. Now either that happened because I was doing something wrong, or because I needed to have a firmer grasp on how my ingredients were going to react

Or, y’know… both.

But regardless, I still liked these enough to leave them on the list for the 12 Days of Christmas. It’s the flavor for me; the brown sugar and molasses gives them great, rich flavor up the wazoo. If you like the large, bakery style cookies that have crisp edges and a chewy center, these are definitely for you. They also keep and ship very well.

Now if you’ll excuse me, I’m off to google/hunt down a ‘science behind cookies’ article.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Brown Sugar Cookies

Recipe Adapted from The Kitchn

Ingredients

  • 2 1/2 cups plus 1 tablespoon all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1 large egg
  • 1 large yolk
  • 2 teaspoons pure vanilla extract
  • 1/2 cup granulated sugar, for rolling
  • 1/2 teaspoon ground cinnamon

Directions

In a medium bowl, combine the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the brown sugar and the molasses and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, yolk, and vanilla, and beat on medium speed until combined. Add the flour mixture and beat on low speed until just combined.

Place the granulated sugar and ground cinnamon in a medium bowl.

Form the cookies into 1 1/2-ounce balls (2 tablespoons). Roll each ball in the sugar and place cookie dough balls in a resealable plastic container lined with parchment paper or aluminum foil.

Refrigerate for at least one hour, preferably overnight.

Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with parchment paper. (If you don’t have 3 baking sheets, you can reuse the parchment and baking sheets, just let the sheets cool off between each round.)

Place 8 cookies on each sheet pan. Bake one pan at a time, rotating halfway through baking. Bake until the sides are set and the bottoms are light golden brown, 10 to 11 minutes.

Transfer the sheet pan to a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Peanut Butter Snickerdoodles

If I were facing down a platter of cookies and I had a choice between a snickerdoodle and a peanut butter cookie, I honestly can’t tell you which one I would pick.

For me, the choice comes down to what flavor(s) and what textures I’m in the mood for at the moment.

A snickerdoodle is more of a chewy/cakey cookie with a warm, sugar-spice-everything nice flavor profile. The peanut butter cookie may be crisp, or chewy, but the flavor profile is pretty much…peanut butter. Which, needs no help from anything else. It’s delicious enough all by itself.

The thing is, they’re both delicious cookies…but what if you put them together?

I’m always curious about trying out ‘mishmash’ recipes that combine two classics into a hybrid one, and seeing how well it does or doesn’t work. Today’s recipe combines the snickerdoodle and the peanut butter cookie together and I have to say, I think it works.

As you can probably tell from the pictures, structurally and texturally, these do lean more on the peanut butter cookie side. The snickerdoodle element comes in towards the end, where the balls of cookie dough are rolled in cinnamon sugar to create that crackly sugar crust of goodness that are reminiscent of snickerdoodles.

These are really easy to make so far as cookies go, and they pack/ship very well. If you’re like me and you couldn’t choose between peanut butter and snickerdoodle cookies on a platter either, make it easy on yourself and just try these out.

And! Be sure to stay updated with the other recipes shared thus far on this year’s 12 Days of Christmas (see below…)

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Peanut Butter Snickerdoodles

Recipe Adapted from Taste of the South Magazine

Ingredients

  • ¼ cup butter-flavored shortening
  • ¾ cup granulated sugar, divided
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup creamy or crunchy peanut butter (use whichever you prefer; I used crunchy)
  • 1 large egg
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon ground cinnamon

Directions

In a large bowl, beat shortening, ½ cup granulated sugar, brown sugar, and vanilla with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add peanut butter, beating until smooth. Add egg, beating to combine.
In a medium bowl, whisk together flour, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to shortening mixture, beating just until combined after each addition. Add cream, beating to combine.
In a small bowl, combine cinnamon and remaining ¼ cup granulated sugar. Roll heaping tablespoonfuls of dough into balls; roll in sugar mixture to coat.

Place dough balls in a plastic container lined with wax paper or parchment paper. Cover lightly and refrigerate overnight or at least one hour.

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Place cookie dough balls 2 inches apart on prepared pans. Using a fork, flatten each ball to about ½-inch thickness, making a crosshatch design.

Bake until edges are just beginning to brown, 12 to 15 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 5 days.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at Fiesta Friday #410.

Chocolate Chip Cookie Brittle

As the saying goes, you learn something new every day; hopefully, the something new that you learn is useful and pleasant. Today’s recipe came as a result of me recently learning something new that was useful, pleasant, and delicious. It’s always nice when that happens.

It wasn’t until the month of November in the year 2020 that I learned about a nifty little invention called cookie brittle for the first time. Maybe some of you will be learning about it for the first time in reading this blog post. To you, I say: welcome. Your lives will never be the same.

Cookie brittle is a cookie dough made without any leavening agents (no egg, no baking powder, no baking soda). Ingredient wise, it resembles shortbread. But the method in making it departs from shortbread in that no air whatsoever is whipped into it. Instead, the butter is melted, combined with sugar, then spread thin into a sheet pan. With no air or leavening, the baked dough creates a very close textured crumb that after it cools becomes extremely, well…brittle.

I have a very special relationship to chocolate chip cookies. I have a go-to recipe that I very seldom deviate from, as I believe it’s as close to perfection as one can get. But in this instance I was just too curious not to give this cookie brittle thing a try. Boy. I learned something that day, that’s for sure. Texturally speaking, cookie brittle goes far beyond the texture of crispy chocolate chip cookies like Chips Ahoy or Tate’s Bake Shop. It’s called brittle for a reason; if I had to describe it, I would say that it’s like…a chocolate chip cookie crunchy toffee. Chocolate chip cookie candy. Now, doesn’t that sound absolutely delicious?

The recipe is actually very easy to follow, you just have to make sure that you follow it to a T. The dough has to be cool before you mix in the chocolate and nuts, and you have to be careful not to leave it in the oven too long. Because it’s baked directly in an ungreased pan, it can go from perfectly golden brown to burned in seconds. Don’t ask me how I found out both of those tips, just follow them.

Did I mention that this also makes great gifts? Cause it does. That’s if you’re still feeling in the giving Christmas spirit after trying this for yourself. You may not be. It’s that good.  

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Day 6: Reindeer Munch

Day 7: Jell-O Butter Cookies

Day 8: Gingerbread Blondies

Day 9: Chocolate Chip Cookie Brittle

 

Chocolate Chip Cookie Brittle

Recipe Courtesy of Cookies & Cups

Ingredients

  • 14 tablespoons unsalted butter, cubed
  • 1 cup Turbinado sugar (Sugar in the raw)
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 2 cups all purpose flour
  • 1/2 cup chopped pecans
  • 1 cup semi sweet chocolate chips

Directions

Preheat oven to 350 degrees Fahrenheit. Set aside a large rimmed baking sheet.

In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly.

Whisk mixture until it is combined.Let the mixture cool for 10 minutes (this part is VERY important, it needs to be cool before you continue) and then whisk mixture again for 1 minute.

Whisk in the vanilla and the salt. Stir in the flour until the dough forms and then stir in the pecans and chocolate chips.

Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.

Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it’s lightly golden and firm to the touch in the center.

Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.

Break the brittle into pieces and enjoy!

 

Jell-O Butter Cookies

As a snack/dessert all on its own, Jell-O doesn’t do much for me. I’ve just never been much of a fan. I think that for me, it comes down to the texture. Because of the gelatin, it’s rubbery, and doesn’t have much of a ‘chew’ to it. It’s just…there. Hanging out in your mouth until you swallow it. Where’s the ‘experience’ in that?


Even after I had a tonsillectomy and could only eat soft, cold, texture-less things, I still never wanted Jell-O. I stuck to popsicles and ice cream. All of that to say, Jell-O isn’t an ingredient that’s usually in my house. But when I was putting together the recipes for this year’s 12 Days of Christmas, I found one from the folks at Springerle Joy that made me change my mind. Not for the sake of Jell-O itself, but as an ingredient for another treat.

Butter cookies are really as close to a perfect dessert as you can get. Like pound cake, they’re wonderful all on their own, but their simplicity allows for a variety of different flavors to be added to them that can really enhance their taste.

This recipe is for a standard butter cookie that tastes perfectly fine all on it’s own. But rather than spices, the powdered base of two different flavors of Jello gets kneaded into the dough. Isn’t that clever? I wish I could take credit for the idea, but it’s 100% the recipe developers at Springerle Joy who come up with all kinds of imaginative recipes for stamped cookies, which are a favored go-to of mine. As with most other butter cookies, they hold up VERY well to cookie cutters, stamps and designs after baking.

When it comes to flavors, the sky’s really the limit, isn’t it? I mean, it’s been around for so long that there must be dozens of flavors of Jell-O out there by now. I know that around the holiday season, there’s a cranberry flavor that gets sold in some locations. I could’t locate it where I live, so for my rendition, I used cherry and lime. I then added red and green coloring gel to give them an extra vivid pop of color. Feel free to use whichever flavors you’re partial to.

These were fun to make, and eat. If you’re the kind of person who always has a box of Jell-O in your pantry, maybe you want to give this recipe a whirl.

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Day 6: Reindeer Munch

Day 7: Jell-O Butter Cookies

 

 

Jell-O Butter Cookies

Recipe Adapted from Springerle Joy

Ingredients

  • 250 grams unsalted butter at room temperature (2 sticks + 2 Tablespoons)
  • 150 grams confectioner’s (powdered) sugar (1/3 lb)
  • 2 tsp. vanilla extract
  • 1 large egg
  • 450 grams all-purpose flour (1lb)
  • 1/2 tsp. salt
  • 2 (3 oz.) packages of Jell-O (flavors of your choice. I used cherry and lime.)
  • Red and green food coloring gel (optional)

Directions

In a medium size bowl combine the flour with the salt and stir together with a fork. Set aside.

In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the egg, mixing just until combined and yellow disappears. Add the vanilla extract.

Fold the flour-salt mixture into the butter mixture, mixing just until combined.

Divide the dough into two sections. Sprinkle two Tablespoons of Jell-O powder onto each section and knead the dough until combined. You can add a few drops of food coloring gel to boost the color if desired.

Wrap both doughs in plastic wrap and refrigerate overnight, or at least for a few hours.Dust the surface of your counter and rolling pin with flour or powdered sugar and roll out the dough to a thickness of approx. 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)

Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Dust off any flour that appears on the impression. Place your cookies on a cookie sheet lined with parchment paper.

Chill your cookie sheet full of molded cookies about 1/2 hour in the fridge.

Take your cookie sheet out of the fridge and immediately place it on the center rack of a preheated 325 degree F (160 degree C) oven. Bake your cookies about 15-20 minutes, depending on the size of the cookies. Remove the cookies when the bottoms are just beginning to turn golden brown.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

 

Spicy Gingerbread Sticks

It just wouldn’t be Christmas if gingerbread didn’t make an appearance, would it? Every year I try to think of some new method that I can try out outside of just making the typical pan of gingerbread, but still come out with a treat that tastes like the original. You may be surprised by just how many different options there are out there.

This year, I decided to take inspiration from a past recipe I did for the 12 Days of Christmas back in 2017, Crinkle Cut Cookie Fries. They were a riff on a mass produced sugar cookie in the form of little sticks that was sold back in the 90’s that I absolutely loved. To this day, they’re one of the favorite recipes I’ve made for Christmas, and just in general.

Today’s recipe is made pretty much the same way that those were, except it’s a gingerbread dough. As I did before, I cut the dough into strips using a pastry wheel that had a fluted edge to give the sticks an extra decorative ‘flair’, but it’s fine if you don’t have one of those and just cut them into straight straws. So long as you give them the freezer time before baking, I promise they’ll still hold their shape just fine.

Do make sure you add a little sprinkles or sanding sugar to them, though. They just look more festive that way. If you do choose to add the cayenne pepper, these are going to have that real spicy gingerbread kick to them, which I love. But if you’re trying to serve them to kids or just aren’t overly fond of spicy flavors yourself, feel free to leave it out. Texturally speaking, these are rather crisp cookie that I think would be great eaten and dunked in coffee or tea. Because they’re crunchy, they last longer and also hold up pretty well in transport if you want to make them gifts. Enjoy, guys.

We’re almost halfway through the 12 Days of Christmas! Be sure to check out the other recipes shared so far for this year, and stay tuned for more….  

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Spicy Gingerbread Sticks

Recipe Adapted from She Paused For Thought

Ingredients

  • 2 cups unbleached all-purpose flour
  •  cup packed dark brown sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper, optional
  •  cup unsalted butter melted and cooled
  •  cup mild or medium molasses not blackstrap
  • ¼ cup brewed coffee cooled
  • nonpareil sprinkles

Special Equipment: Fluted pie cutter wheel, optional

Directions

In a large bowl combine the flour, brown sugar, spices, and the salt. Stir together with a fork until well combined, using the back of the fork to get the lumps out.

In a small bowl whisk together butter, molasses, and coffee until very well blended. Immediately, add butter mixture to flour mixture, stirring vigorously, until evenly incorporated.
 
Turn dough onto floured surface. Knead with your hands for 30 seconds to make it smoother and more malleable. If dough is too dry or crumbly to roll out, work in a few drops of water until it holds together; if too wet, thoroughly knead in 1 to 2 tablespoons more flour.
Wrap the dough in plastic wrap and refrigerate overnight, or at least for a couple of hours.
 
 
Preheat oven to 350 degrees Fahrenheit. Set aside two large baking sheets and two sheets of parchment paper.

 

Divide dough in half. Roll each portion out onto a well floured surface into a 6×12-inch rectangle. If necessary, cut and patch to make the sides roughly even. (Don’t worry about making it perfect.) Using a fluted pie cutter wheel (or a sharp knife) cut dough lengthwise into 3/4″-1″ thick strips (varies depending on how thin or thick you want them; you can also cut the dough crosswise first to make these shorter too). Spray lightly with cooking spray, sprinkle with nonpareils, and transfer cookie sticks to baking sheets.

Freeze cut out cookie dough for 15-30 minutes.Working with one rectangle batch of dough at a time, bake on the middle rack for 13 to 16 minutes or until just firm. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely. Serve cookie sticks with frosting, Nutella or fruit jam for dipping. (Note: No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

 

Sugar & Spice Crackers

Homemade cookies are a win no matter what time of year, but I will say that for me, there’s just something extra special about homemade Christmas cookies.  I enjoy baking them more around the holidays. I enjoy eating them more around the holidays–which, for me is really saying something.

Some cookie recipes feature a whole bunch of ingredients and whole bunch of steps. I’ve made ones like that and shared the recipes on the blog in the past. While most of the time, the extra labor is worth it, on the whole I do think that making Christmas cookies should be pretty simple and straightforward. Most of the cookie recipes I post for the 12 Days of Christmas are on purpose. Today’s post is the first of more to come.

When I was a kid, I absolutely LOVED the mini Vootrman gingerbread men cookies. Heck, it’s been a while since I had one, but I still do. They’re small, crunchy,  and they have an excellent spice blend to them that is everything you want in a Christmas cookie.

Whenever I can make a recipe on the blog that replicates (or dare I say it) improves on a mass-produced store bought product, I’m always extra pleased with it. This was one of those times. I was, admittedly, a little underwhelmed with how the final product looked. Obviously, they have some cracks and imprint from the cookie stamps wasn’t as sharp as I wanted it to be post-baking.

But let me tell y’all–when I took that first bite of these, I couldn’t care less how they looked. These are SO GOOD.

These are not what I would think of as ‘cookies’; they’re very crunchy. When you break one in half, it will snap, hence the name of crackers. A British tea biscuit is honestly what they remind me of. They’re type of snack that just screams for eating alongside a cup of tea and coffee.

Combined with the texture, the spices are what really makes these stand out to me. They’re warm and fragrant and just hit all the right notes of Christmas. Also, because these are so crunchy, they don’t really go ‘stale’; in fact, the longer you leave them to sit, the stronger the spices will come through.  Finally, if you don’t have cookie stamps, no problem. They will bake just fine as regular old rounds, which I’ve included directions for in the recipe.

Because I made them small, I had a bunch of these baked from this recipe. I was an idiot and shared quite a few, and now I’m almost out. Which now means I will just have to make some more. ASAP.

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Sugar & Spice Crackers

Recipe Adapted from McCormick

Ingredients

  • 1 3/4 cups plus 2 teaspoons all-purpose flour
  • 8 tablespoons (1 stick) cold unsalted butter, cut into chunks
  • 3/4 cup light brown sugar, packed
  • 3/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground mace
  • 1 large egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

Beat flour, butter, sugar, baking soda and spices together with an electric mixer on medium speed just until mixture comes together, but is still sandy in texture, about 4 to 6 minutes. (If using a stand mixer, be sure to use the paddle attachment, not the whisk.)

Whisk egg, salt and vanilla extract in small bowl until well blended. Add to flour mixture; mix on medium until a soft dough forms, about 1 to 2 minutes.

Wrap dough tightly with plastic wrap. Refrigerate 2 hours or overnight.

Preheat oven to 320°F. Line two sheet pans with parchment paper. Divide dough in quarters and keep the other 3 in the refrigerator while you roll out the first. Roll dough out on a clean and floured surface to about 1/8 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough, then gently remove stamped cookie and place on sheet pan. Repeat until you’ve used up all of the dough.*

Bake 12 to 15 minutes or until golden brown. Cool on baking sheets 1 minute. Transfer crackers to wire rack. Cool completely.

*Alternatively, if you don’t have cookie stamps: after the dough comes together, you can shape it into a log, refrigerate the log overnight, then slice it into 1/8 thick rounds and bake as directed.