Christmas Cookies

& Candies

I don't know why I've never taken pictures of my Christmas cookies before. In part, they aren't really decorative -- just tasty. I try to change up the list every year, rotating some in and some out. I usually make Tollhouse cookies with sour cherries and walnuts in addition to the chocolate chips. I have changed up my ginger snap recipe. While I loved my old recipe from Real Simple, the Amber Ale Ginger cookies have taken their place. Shortbread and biscotti are also favorites to make, as are orange-cranberry oatmeal cookies. I've also made peppermint, chocolate peppermint, and cinnamon marshmallows. And I do love the apple cider caramels. These pecan pie truffles are to die for (and vegan). And 2020 turned out not to be a big cookie year, for various reasons, but I added a few over the year and I’m now starting into the 2021 holiday baking. Still not going to be as big as in the past and a particular focus on confections for this year for some reason. See also my panettone on the bread loaves page.

Peppermint crunch marshmallows

These make great gifts along with hot cocoa. I've also made them with cinnamon oil and cinnamon imperials candies (although those are harder to find these days). Easy recipe.

Assorted Shortbread

I made maple sugar shortbread, chai-spiced shortbread, and currant ginger shortbread. To the left is the chai ones, below currant-ginger, coffee, and orange ones (with candied orange rind). Not pictured: Maple Sugar ones I used KA's essential shortbread recipe from their Cookie Companion cookbook, just adding the spice and other ingredients, for all but the maple sugar ones, which had their own recipe.

Assorted Caramels

Apple Cider Caramels

From KAB, these are fabulous, with a touch of spice and reduced apple cider added. As I was making the caramels, I realized the actual thermometer in my analog candy termometer had slipped in its housing (where the temps are marked) so I had no idea what the temperature actually was! I have a Thermapen instant thermometer that goes high enough, but inserting and removing was a pain. So for the next batch, I got a digital candy thermometer. So much easier even then when my old candy thermometer worked! Easier to read and will beep warnings as you approach the desired temp. As the nice woman at Kitchen Kapers said, "Welcome to the 21st century." I topped the first batch with pecans, the second was nut free.

Coconut Caramels

These vegan caramels are from the NYTimes. They too have a touch of spice (ginger and cardamon). I froze them to preserve before shipping and they are amazing even eaten directly from the freezer😊. I used unsweetened coconut cream rather than coconut milk because, although the recipe says you can use either, I figured the caramels could use the extra fat (the apple cider ones use both heavy cream and butter).

Kitchen Sink Cookies

SInce I didn't really do my big Christmas Cookie break this year (2020), I decided to do a big Spring Break Bake for my colleagues at school. Among the different kinds I made were these Kitchen Sink Cookies. They don't quite have a recipe, but do contain oatmeal, coconut, walnuts, dried cherries, salted caramel chips, white chocolate chips, semi-sweet chocolate chips. Yum.

Molasses Cranberry

Cranberries make a nice addition, although I would probably add more than the half-cup called for next time. Also a touch of orange zest provides a nice accent.

Chai-spiced brown butter pressed cookies

Okay, not that Christmasy in their decor, but not of my cookie press designs are that Christmasy. Decent cookie, but not great. I'd skip the glaze next time. And brown the butter a little further.

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