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Christmas Cookies
Photographic Print
Clineff, Kindra
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Butter Cookies
A Christmas Sampler
Gourmet December
1995
"Of course, when you are handling dough
with as much butter as is in these cookies, keeping the dough from softening to the point
where it is difficult to
work with is key. For this reason, and also for the sake of
greater variety, the specific recipes call for only half the basic dough. All you need to
do is halve
the large batch of uncooked dough, then flavor and shape the halves
separately, making two different kinds of cookies."
This recipe provides enough dough to make two butter cookie
variations.
Basic Butter
Cookie Dough
4 sticks (1 pound) unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour
In large bowl of electric mixer beat together butter, sugar, and
salt until
light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until
smooth. Beat in flour gradually, beating dough until just combined well. Makes about 3
pounds dough, or enough for 2 of the following recipes.
Raspberry Hazelnut Triangles
1/2 prepared basic butter dough
1/3 cup seedless raspberry jam
1/2 cup finely chopped hazelnuts
Preheat oven to 350 degrees F. Roll out dough between sheets of wax
paper
into an approximately 14-inch square, about 1/8 inch thick, and remove top sheet of paper.
Spread dough with jam and sprinkle with
nuts. With a long-bladed knife cut dough into
2-inch squares and halve
each square diagonally to form triangles. (If dough becomes too
soft to
work with, transfer it on wax paper to a baking sheet and freeze or chill
until
firm.) Arrange triangles 1/2 inch apart on baking sheets and bake
in middle of oven until
pale golden, about 12 minutes. Cool cookies
on baking sheets 5 minutes and transfer to
racks to cool completely.
Cookies may be stored between layers of wax paper in airtight
container up to 6 weeks frozen.
Makes about 8 dozen cookies.
Chocolate-Dipped Coconut Sticks
2 1/2 cups sweetened flaked coconut, toasted golden and cooled
1/2 prepared basic butter cookie dough, at room temperature
2 cups chopped semisweet chocolate
In bowl of a standing electric mixer beat coconut into basic dough
until just combined well. Halve dough and on 2 pieces of wax paper pat into 11-by
2 1/2-inch
rectangles. Chill dough, wrapped in wax paper, until firm, about 30 minutes. Preheat oven
to 350 degrees F. Working with 1 rectangle of dough at a time, on a cutting board cut dough
crosswise into 1/4-inch slices 1 inch apart on baking sheets. With a sharp knife halve each
slice lengthwise to form "sticks", separating them slightly with knife. Bake
cookies in batches in middle of oven until pale golden, about 12 minutes. Cool cookies on
baking sheets 2 minutes and transfer carefully to racks to cool completely. In a small
metal bowl set over barely simmering water melt chocolate, stirring. Gently dip 1 end of
each stick in chocolate, dragging underside against bowl's rim to remove excess chocolate,
and transfer sticks to sheets of wax paper. When chocolate has hardened, cookies may be
stored between layers of wax paper in airtight containers up to 6 weeks, frozen. Makes
about 15 dozen cookies.
Orange Cranberry Oatmeal Cookies
1 cup dried cranberries
3/4 cup old-fashioned rolled oats
1 1/2 teaspoons freshly grated orange zest
1/2 prepared basic butter cookie dough at room temperature
About 1/2 cup sugar
In a bowl soak cranberries in warm water to cover 15 minutes. Drain
cranberries well and chop fine. Preheat oven to 350 degrees F. In bowl of standing electric mixer
beat cranberries, oats and zest into basic dough until just combined well. Form dough into
1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking
sheets and flatten to 2-inch rounds with bottom of a glass wrapped in wax paper to prevent
sticking. Bake cookies in batches in middle of oven until pale golden, about 12 minutes,
and cool on racks. Cookies may be stored between layers of
wax paper in airtight
containers up to 6 weeks, frozen.
Makes about 7 dozen cookies.
Apricot Stars
1/2 prepared basic butter cookie dough
2/3 cup apricot jam
Preheat oven to 350 degrees F. Halve dough and reserve one half, covered
and chilled. Roll out remaining dough between sheets of wax paper into an approximately
10-inch square, about 1/8-inch thick, and freeze or chill on a baking sheet until firm,
about 15 minutes. With a 1 1/2- to 2-inch star-shaped cookie cutter cut out stars, arranging
them gathering scraps to reroll and cut for a total of about 60 stars. If dough becomes
too soft to work with, refreeze or chill uncut dough until firm. Bake cookies in batches
in middle
of oven until pale golden, about 8 minutes, and transfer carefully to racks
to
cool. Roll out, chill or freeze if necessary, and cut out reserved dough in same manner
into about 60 more stars. With a smaller star or round cutter cut and lift out centers of
second batch of stars. Bake second batch of cookies in middle of oven until pale golden,
about 8 minutes, and transfer carefully to racks to cool.
In a small saucepan simmer jam,
stirring, 2 minutes and strain through a
fine sieve into a bowl, pressing hard on solids.
On a tray or work surface arrange whole stars, bottom sides up. Drop 1/4 teaspoon jam on
each
cookie, spreading almost to edges, and top with a cut-out star. Any
remaining jam can
be spooned into centers. Let cookies stand until set. Cookies may be stored between layers
of wax paper in airtight containers
up to 6 weeks frozen. Makes about 5 dozen.
Almond Butter Crisps
This dough can also be formed into crescent shapes and coated
with confectioner's sugar while still warm, as is done in many eastern
European countries.
2 2/3 cups (about 3/4 pound) blanched almonds
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons almond extract
1/2 prepared basic butter cookie dough at room temperature
2 egg whites, beaten lightly
Halve 1 cup almonds and reserve. In a food processor grind almonds
with sugar and salt until fine. In bowl of a standing electric mixer beat almond mixture
and almond extract into basic dough until just combined well. Pat dough into a rectangle.
Chill dough, wrapped in wax paper, at least 1 hour
or overnight. Preheat oven to 350
degrees F.
Working with one third of dough at a time, roll out each piece of dough between sheets of
wax paper into a 12-by-9-inch rectangle, slightly more than 1/8 inch thick. Cut dough into
1 1/2- to 2-inch almond shapes (or any other shape preferred),
arranging cookies about
1/2 inch apart on baking sheets. If dough becomes too soft to work with, refreeze or chill
uncut dough on baking sheet until firm. Brush cookies lightly with egg whites and gently
press a reserved almond half in center of each cookie. Bake cookies in batches in middle
of oven until pale golden, about 10 minutes, and cool on racks. Cookies
may be stored
between layers of wax paper in airtight containers up to 6
weeks frozen. Makes about 11
dozen cookies.
Spiced Icebox Butter Cookies
1/2 prepared basic butter cookie dough, at room temperature
3 tablespoons honey or molasses
1 tablespoon cinnamon
2 teaspoons ground ginger
1 1/2teaspoons anise seeds, crushed lightly
1/2 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Icing:
1 cup confectioner's sugar
1 1/2 tablespoons fresh lemon juice
In bowl of a standing electric mixer beat together dough, honey or
molasses, and spices until just combined well. Halve dough and on sheets of wax paper form
each half into a 12-inch log. Chill logs, wrapped in wax paper, at least
1 hour or
overnight. Preheat oven to 350 degrees F. With a sharp knife cut logs into generous 1/8-inch
slices and arrange 1/2 inch apart on baking
sheets. Bake cookies in batches in middle of
oven until pale golden, about
12 minutes, and cool on racks.
Make icing: In a small bowl whisk together icing ingredients
and transfer to
a sealable plastic bag. With scissors cut an 1/8-inch opening in one
corner
of bag. Arrange cookies as close together as possible on sheets of wax
paper and
drizzle with icing. Let icing dry completely. Cookies may be
stored between layers of wax
paper in airtight containers up to 6 weeks
frozen. Makes about 10 dozen cookies.
Cylindrical cookie presses are a fast and convenient way to
make uniform intricate shapes. If you prefer something other than a wreath-shaped cookie,
change the disk of your press and decorate as desired with colored sugars, nuts, or
dragées to create Christmas trees, snowflakes, or poinsettias. The possibilities are
endless.
Spritz Wreaths
1/2 prepared basic butter dough, at room temperature
Egg wash
Green decorating sugar, glacéed cherries
Preheat oven to 350 degrees F. Pack cookie dough into a cookie press
fitted with wreath disk and press about 1 inch apart onto cool ungreased baking sheets.
Make an egg wash of 1 egg white, beaten lightly with 2 teaspoons water. Brush the cookies
lightly with the egg wash and sprinkle with decorating sugar. Arrange slivers of candied
cherries to form bow shapes. Bake cookies in batches in middle of oven until edges are
pale golden,
about 12 minutes. Cool cookies on sheets 2 minutes and transfer to racks
to
cool completely. (Cookies will stick to sheets if cooled too long on
them.) Cookies may be
stored between layers of wax paper in airtight containers up to 6 weeks frozen. Makes
about 6 dozen cookies.
Mocha Butter Balls
These cookies are rolled in confectioner's sugar while warm,
which gives them a thin buttery frosting.
1/2 prepared basic butter cookie dough, at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans
about 2 cups confectioner's sugar
Preheat oven to 350 degrees F. In bowl of a standing electric mixer beat
together all ingredients except confectioner's sugar until just combined well. Form dough
into 1-inch balls and arrange about 3/4 inch apart on baking sheets. Bake cookies in
batches in middle of oven until just firm and beginning to brown, about 18 minutes, and
cool on baking sheets 5
minutes. Sift confectioner's sugar into a bowl. After the 5-minute
cooling period, toss balls, a few at a time, in confectioner's sugar, coating them
well
and transferring them as coated to trays to cool completely. (Before
balls are stored or
frozen, they can be coated lightly again in confectioner's
sugar to keep them from
sticking to each other.) Cookies may be stored
between layers of wax paper in airtight
containers up to 6 weeks frozen.
Makes about 6 dozen cookies.
Jelly Bowl Cookies
These old-fashioned thumbprint cookies - also called
"birds in the nest"
or "jelly bowls", which is how I knew them as a
child - can be filled with
any jam you wish.
For a sweet surprise, drop a chocolate chip in each center first.
1/2 prepared basic butter cookie dough, at room temperature
3/4 cup strawberry, apricot or raspberry jam, strained fine
Preheat oven to 350 degrees F. Form level teaspoons of dough into balls
and arrange about 1 inch apart on baking sheets. With your thumb make
an indentation in
center of each ball of dough and fill with about 1/4
teaspoon jam. Bake cookies in batches
in middle of oven until edges are
pale golden, about 12 minutes. Cool cookies on baking
sheets 2 minutes
and transfer to racks to cool completely. Cookies may be stored between
layers of wax paper in airtight containers up to 6 weeks frozen.
Makes about 8 dozen
cookies.
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