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Once Upon a Christmas Cookie...

Once Upon a Christmas Cookie...

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Cranberry Pistachio Biscotti- Christmas Biscotti

I love Christmas baking and can't wait to get going on it the minute Halloween is over!

This Christmas Biscotti cookie recipe, is one of my favorite Christmas baking recipes and always one of the first things I make. And although they are a little indulgent, they’re still only 3 Weight Watchers freestyle smart points per serving (blue plan)!


Christmas Cookie Cutouts

I first make my cookie dough. The recipe is below, but you’ll find the usual cast… flour, sugar, butter and … are you ready? I use orange juice in my sugar cookies… yes! Orange juice! I don’t know how I ever came upon that trick, but it works. Maybe it gives just a little tang, or sets off the sugar? Who knows…

The cookie dough does have to set for a bit, so I will usually make this one day and then set out to make my Christmas cookies the next day or so.

Then, once I’ve made my cookies, I will do the frosting. The Christmas cookie frosting recipe I have here is the perfect amount for my cutout cookie recipe, so it works out perfectly. If I am making different colors of frosting, I’ll halve or quarter the recipe and then add food coloring. But, you could make it all together and separate the frosting afterwards too, whatever you fancy.

*** *THE BEST CHRISTMAS COOKIE CUTOUTS TIP I HAVE:
You must use baking mats or parchment paper while baking Christmas cookies. This keeps the bottoms of the cookies from getting to brown and crunchy. Amazon has cookie baking mats that are awesome.

Products that you’ll want to consider adding to your kitchen for recipes like this:

And, now for the best darn, easiest Christmas Cookie Recipe you’ll find on the internet. Along with my favorite Christmas Cookie Frosting Recipe. ** If you’d rather have your Christmas cookies decorated with fondant , Tea Biscuit has a great Royal Cookie Icing Recipe .


Is there any other type of Christmas cookie recipe that compares to a Soft-Baked Cutout Sugar Cookie?? Homemade Cutout Christmas cookies are a staple in our family!

Merry almost Christmas Eve!

Can you believe we are almost to the end of 2014? Where has the time gone? But really though, where has it gone?

Because time seems to be speeding up instead of slowing down (isn’t it funny how as a kid, Christmas never came fast enough, but now as an adult, it speeds by too quickly), I have been packing in every single Christmas activity/tradition/fun-thing-to-do.

In my family, we are BIG movie people. And there is no exception at Christmastime. We hit all of the amazing classics (sometimes multiple times) aaaand totally love those cheesy but adorable Hallmark Christmas movies (that start in November–Hallmark, you get me).

So, what are your favorite Christmas movies? Are you a Miracle on 34th Street kind of person? Home Alone? Love the Santa Clause sarcasm?

For me, picking a favorite is like trying to pick a favorite child. I mean, I don’t have kids so I don’t really know what it’s like to pick a top kid, but from what I hear on the street, picking a favorite child is nearly impossible.

And that’s exactly how I feel about Christmas movies. Instead, I have them categorized so that I have a favorite for all occasions. It’s not weird.

Classic: Miracle on 34th Street (both versions)

Comedy: The Santa Clause and Home Alone (total tie)

Heartwarming: Prancer and One Magic Christmas (they tie–both highly underrated Christmas films that are truly amazing)

Best Worst: Jingle All the Way. Hands down. Half brilliant, half ridiculous.

In my opinion, the best way to sit down and watch a Christmas movie is with a glass of hot chocolate and a Christmas cookie (or 2𔅿…or 4).

These Christmas cutout sugar cookies are so simple to make. While they do require chilling, they are so so delicious and totally worth the chill time.

I love this Christmas sugar cookie recipe because these cookies are so incredibly soft. I’m not a huge fan of crunchy sugar cookies, especially crunchy cutout sugar cookies, so these perfect cutout sugar cookies are a must in my book.


Sift the flour, cocoa and baking soda together.

Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth and creamy, about 3 minutes scrape down the bowl as needed. Reduce the mixer speed to low and blend in the vanilla, followed by the egg white, and beat for 1 to 2 minutes. The white might curdle the dough and make it slippery — keep going it will smooth out when the flour goes in. Turn the mixer off, add half the flour-cocoa mixture and pulse the machine to get the blending going, then mix on low only until the dry ingredients are almost incorporated. Scrape down the bowl and repeat with the remaining flour-cocoa mixture, this time beating just until the dry ingredients disappear and the dough comes together.

Scrape the dough onto a work surface, divide it in half and shape each half into a disk. Working with one piece of dough at a time, sandwich the dough between pieces of parchment paper and roll out to a thickness of 1/8 inch. Slide the dough onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour, or refrigerate for at least 2 hours.

Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. I use a 2-inch-diameter scalloped cookie cutter, but you can make the cookies smaller or larger if you’d like the baking times will be almost the same, though the yield, of course, will change.

Working with one piece of dough at a time, peel away both pieces of paper and return the dough to one piece of paper. Cut out as many cookies as you can. Place them on the lined baking sheets, leaving a generous inch between rounds reserve the scraps. Sprinkle the cookies with sanding or granulated sugar.

Gather together the scraps from both pieces of dough, re-roll them between paper until 1/8 inch thick and chill thoroughly.

Bake the cookies for 15 to 17 minutes, rotating the pans front to back and top to bottom at the midway mark. The cookies are done when they feel firm to the touch around the edges and give only the least little bit when poked in the center. Remove the baking sheets from the oven and let the cookies rest on the sheets for about 2 minutes before transferring them to cooling racks with a wide spatula. Let cool completely.

Cut out and bake the remaining dough, always using cool sheets.

Playing Around: Peppermint Melody Cookies. Chocolate and crunch are peppermint’s pals, so you might want to add a drop (or two, at most) of pure peppermint oil or extract to the dough when you add the vanilla.

Storing: The best way to freeze Melodies is unbaked: Cut out the cookies, wrap them airtight, freeze for up to 2 months and bake them straight from the freezer, adding a minute or so to the baking time if needed. The baked cookies will be good for a week or more kept at room temperature. They can be wrapped airtight and frozen for up to 2 months, but the sugar topping might melt.


Double Chocolate Shortbread Cookies

Double Chocolate Shortbread Cookies make a beautiful addition to your Christmas Cookie tins! Rich, buttery, crisp, tender cookies decorated for Christmas!


Shortbread cookies are a classic Christmas cookie favorite (these Glazed Cherry Chocolate Chip Shortbread Cookies are a must make!), but have you ever had chocolate shortbread with chocolate chips, dipped in chocolate?? If not, you are in for a real treat!

These cookies have a bit of a crunch to them, yet they are also so tender and buttery, they melt in your mouth! They are subtly sweet and taste especially delicious with a hot cup of coffee!

We are on a roll in our house, making Christmas cookies, candies, and fudge for parties and gifting this month. We’ve made these Easy Chocolate Chip Macaroons, a batch of Peppermint Mocha Fudge, the Best Chewy Molasses Cookies, and more…with lots more to come!

I love baking with my little ones, and also seeing their excitement when gifting them to friends and family. Lots of sweet memories being made together!

Questions you may have, and tips on how to make Double Chocolate Shortbread Cookies:

Can shortbread cookies be frozen?

Yes! Once your cookies have cooled completely, they can be decorated and frozen for up to 3 months.

Can I make the shortbread cookie dough in advance?

Yes! The dough can be made, rolled into logs, and chilled up to 2 days before baking. Or you can freeze the dough if you need more time. Just let it sit on the counter a few minutes before slicing and baking as usual.

What are some ways to decorate the shortbread cookies for Christmas?

You can dip or drizzle cookies with chocolate or white chocolate, then add whatever toppings you like! Crushed candy canes. sprinkles, mini chocolate chips, chopped nuts, shredded coconut – your imagination is the limit!


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WHAT MAKES THIS THE BEST SUGAR COOKIE RECIPE EVER

For this cookie, I chose to cut the sugar just a tad. To add more flavor, I used almond extract in addition to vanilla, as well as using a little more salt than you might traditionally see in a sugar cookie recipe. Don’t get me wrong, it still tastes like a sugar cookie and is made using the conventional method, it just has more of a pronounced flavor and isn’t quite as overwhelmingly sweet.


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