BEST CHRISTMAS COOKIES COOKIE EXCHANGE. BEST CHRISTMAS COOKIES

BEST CHRISTMAS COOKIES COOKIE EXCHANGE. BELLING GAS COOKER.

Best Christmas Cookies Cookie Exchange


best christmas cookies cookie exchange
    christmas cookies
  • Christmas cookies are traditionally sugar biscuits and cookies (though other flavors may be used based on family traditions and individual preferences) cut into various shapes related to Christmas.
    cookie exchange
  • The cookie exchange in IPsec comes under the Oakley protocol, which is a protocol of key management. The cookie exchange requires that each side send a pseudorandom number, the cookie, in the initial message, which the other side acknowledges.

Chocolate Butter Cookies
Chocolate Butter Cookies
I made star shaped ones for a bake exchange I went to last week. I had dough left over for about 2 dozen more, but I decided to do round ones because it was easier. Noella likes the sprinkles the best. The recipe is from Cook's Illustrated Holiday Baking 2007. If you like chocolate (and Noella doesn't always like it, so I suppose some people out there don't like chocolatae), they are very yummy. I'm planning on making some coconut macaroons this weekend with all those leftover egg whites....another Cook's Illustrated recipe from a couple of years ago. Chocolate Butter Cookies Makes about 4 dozen 2 1/2 inch cookies 20 TB unsalted butter, softened to cool room temperature 1/2 cup cocoa powder (Dutch-processed preferred) 1 tsp espresso powder (I used instant coffee) 1 cup sugar 1/4 tsp salt 2 large egg yolks 1 TB vanilla extract 2 1/4 cups all-purpose flour 1. Melt 4 TB butter in a med saucepan over medium heat. Add cocoa powder and espresso, stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes. 2. In bowl of electric mixer, mix remaining 16 TB butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with spatula. 3. Add yolks and vanilla and mix on med speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. 4. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding next and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. 5. Turn dough onto work surface; divide into three 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes. [Alternatively, shape dough log, 2 inches in diameter and about 12 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour.] 6. Line a large baking sheet with parchment paper and set aside. While dough chills, adjust oven rack to middle position and heat oven to 375. 7. Roll out 1 dough disk between 2 sheets of wax or parchment paper to even thickness of 3/16th of an inch. (If dough becomes soft and sticky, slide rolled dough on paper onto baking sheet and rechill until firm). Peel wax or parchment paper from one side of dough and cut into desired shapes using cookie cutter(s); using thin metal spatula, place shapes on prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill. [For cylinder-shaped dough, simply slice cookies 1/4 inch thick and place on prepared baking sheet.] 8. Bake until cookies offer slight resistance to touch. 10 to 12 minutes, rotating baking sheet halfway through baking time, if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack and cool completely. Repeat with dough scraps. Decorate as desired. Bittersweet Chocolate Glaze (this is the one I used) Melt 4 oz bittersweet chocolate with 4 TB butter and whisk until smooth (I used semi-sweet chocolate chips). Add 2 TB corn syrup and 1 tsp vanilla and mix until smooth and shiny (I used only 1 TB syrup). Use back of spoon to spread onto edge of each coolie. (If necessary, reheat to make chocolate spreadable again). Allow glazed cookies to dry at least 20 minutes. I sprinkled with Christmas-coloured sprinkles before drying. Glazed Chocolate-Mint Cookies Follow recipe for Chocolate Butter Cookies, replacing vanilla extract with 2 tsp mint extract. Glaze cookies with Bittersweet Chocolate Glaze and dry as directed. Melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry 20 mintues.
Mayan Chocolate Cookies
Mayan Chocolate Cookies
From the (first annual?) Christmas Cookie Exchange, baked by Chrissy. MAYAN CHOCOLATE COOKIES by Jacqueline Higuera McMahan San Francisco Chronicle Food section, May 1, 2002 Ingredients: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon instant espresso coffee powder, such as Medaglia D'Oro 1/4 teaspoon finely ground black pepper 1/8 teaspoon cayenne pepper 3/4 cup unsweetened cocoa powder 3/4 cup unsalted butter at room temperature 1 cup sugar 1 large egg 2 teaspoons vanilla About 1/2 cup chocolate chips INSTRUCTIONS: Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder. Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 350 degrees. Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl. Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough. Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center. Yields 36 to 40 cookies. PER COOKIE: 85 calories, 1 g protein, 11 g carbohydrate, 4 g fat (3 g saturated), 15 mg cholesterol, 50 mg sodium, 1 g fiber.

best christmas cookies cookie exchange
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