Ingredients
* 1 (16.5 ounce) tube refrigerated sugar cookie dough
* 1/4 cup all-purpose flour plus extra for dusting
* 2 cups semisweet chocolate chips, divided
* 1/4 cup heavy cream
* 1 teaspoon pure peppermint extract
* 1 teaspoon vegetable oil
* Decorating suggestion: crushed candy canes or peppermint
candies; white, red and green sprinkles; or red and green decorating
sugar
* Special equipment: a 2 1/2-inch round cookie cutter, and a
1/2-ounce cookie scoop
Directions
Position an oven rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, knead together the cookie dough and 1/4 cup flour
until smooth. Lightly flour a work surface. Roll out the dough to
1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from
the dough. Knead together any scraps of dough and roll out again.
Continue to cut out pastry circles until there are 24 pieces in total.
Place the dough circles on the prepared baking sheets. Bake until the
cookies are slightly golden around the edges, about 10 minutes. Cool
for 10 minutes and transfer to a wire rack to cool completely. Reserve
1 parchment paper-lined baking sheet.
Combine 1 cup of chocolate chips and the cream in a small bowl. Place
the bowl over a pan of simmering water and stir until the chocolate
has melted and the mixture is smooth. Whisk in the peppermint extract
and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop
or a tablespoon measure, place the chocolate mixture in the center of
the flat side of 12 of the cookies. Place the remaining cookies on top
and gently squeeze to distribute the filling evenly. Place on a baking
sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small
bowl. Place the bowl over a pan of simmering water and stir until the
chocolate has melted and the mixture is smooth. Dip the top of each
cookie in the melted chocolate and return to the baking sheet.
Sprinkle the tops with crushed candy canes or peppermint candies.
Refrigerate until firm, about 1 hour. Store in an airtight plastic
container.
From: foodnetwork.com
Ingredients
* 1 1/4 cups pine nuts, toasted
* 1 1/2 cups all-purpose flour
* 1/2 cup cornmeal
* 1/4 teaspoon salt
* 2 sticks (1 cup) unsalted butter, softened
* 1/2 cup powdered sugar, plus 1 cup for rolling
* 1 tablespoon fresh lemon juice
* 1 teaspoon lemon zest, plus 2 teaspoons
* 1 teaspoon vanilla extract
Directions
In a food processor, pulse together the nuts, flour, cornmeal, and
salt until finely ground and smooth.
Using a hand-held or stand mixer, beat together the butter and 1/2 cup
powdered sugar in a medium bowl until light and creamy. Add the lemon
juice, 1 teaspoon zest, and vanilla and beat to combine. With the
mixer on low speed, add the dry ingredients in 3 batches until just
combined; be careful not to over-mix. Chill the dough in the
refrigerator for 30 minutes.
In a shallow bowl, combine the remaining sugar with remaining zest. Set aside.
Preheat the oven to 350 degrees F.
Roll the dough into 1 1/2-inch balls. Transfer the dough onto cookie
sheets and bake until firm and very pale golden, about 12 to 15
minutes.
While the cookies are still warm, roll each cookie in the sugar
mixture. To achieve a solid coating, roll each of the cookies a second
time in the sugar mixture.
Ingredients
* 1 stick (1/2 cup) unsalted butter, at room temperature
* 1/2 cup plus 2 tablespoons sugar
* 1 teaspoon vanilla extract
* 1 teaspoon ground fennel seed
* 1/4 teaspoon salt
* 1 large egg
* 1 1/4 cups all-purpose flour
* 1/4 cup pine nuts
Directions
Using an electric mixer, beat the butter, sugar, vanilla, fennel seed,
and salt in a large bowl until light and fluffy. Beat in the egg. Add
the flour and mix just until blended.
Transfer the dough to a sheet of plastic wrap. Shape the dough into an
8-inch-long log. Wrap the dough in plastic and refrigerate for 2
hours.
Preheat the oven to 350 degrees F. Line heavy large baking sheets with
a silpat or parchment paper. Cut the dough log crosswise into 1/8 to
1/4-inch thick slices. Transfer the cookies to the prepared baking
sheets, spacing evenly apart. Press the pine nuts decoratively atop
the cookies. Bake until the cookies are golden around the edges, about
15 minutes.
From: foodnetwork.com
Ingredients
* 1/2 cup old-fashioned oats
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup unsalted butter, room temperature
* 1 cup (packed) light brown sugar
* 1 cup sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 4 ounces English toffee candy (recommended: Heath or Skor bar),
finely chopped
* 1 cup hazelnuts, toasted, husked, and chopped
* 1 (12-ounce) bag semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the
oats in a food processor. Transfer the oats to a medium bowl. Mix in
the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl
until fluffy. Beat in the eggs and vanilla. Add the flour mixture and
stir just until blended. Stir in the toffee, hazelnuts, and chocolate
chips.
For each cookie, drop 1 rounded tablespoonful of dough onto sheet,
spacing 1-inch apart (do not flatten dough). Bake until the cookies
are golden (cookies will flatten slightly), about 15 minutes. Cool the
cookies on the baking sheets for 5 minutes. Transfer to a cooling rack
and cool completely. (The cookies can be prepared 1 day ahead. Store
airtight at room temperature.)
Ingredients
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 stick (1/2 cup) unsalted butter
* 1 cup sugar
* 1 egg york
* 1/4 to 1/3 cup whole milk
* 1 teaspoon almond extract
* 2 teaspoons lemon zest, about 1 lemon
* 1/2 cup chopped almonds, toasted
* 1 cup frozen blueberries, thawed and drained
Directions
In a medium bowl, combine flour, baking powder, and salt.
In another medium bowl, cream together the butter and sugar using a
hand mixer. Add egg and beat to incorporate. Add milk, almond extract,
and lemon zest.
Stir the dry ingredients into the wet ingredients. Fold in the
almonds, then the blueberries. Chill the dough in the refrigerator for
30 minutes.
Preheat the oven to 375 degrees F.
Using two small spoons, dollop mix onto cookie sheets. Bake until
golden brown around the edges, about 15 minutes.
Cool the cookies on a wire rack. Save in a storage container to take
to the picnic.
Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested
Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested
Directions
Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric
mixer beat the butter and sugar until light and fluffy, about 3
minutes. Add the eggs, 1 at a time, beating until incorporated. Add
the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir
in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2
tablespoons for each cookie) onto the baking sheets. Bake for 15
minutes, until slightly golden at the edges. Remove from the oven and
let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small
bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie
and use the back of the spoon to gently spread. Let the glaze harden
for about 2 hours. Pack the cookies into a decorative container.
From: foodnetwork.com
