Today was a lot of fun - I got up early and walked Bean, then headed to the various stores for my ingredients. I made two recipes from the "Land O' Lakes Holiday Cookies" magazine, both of which turned out beautifully. Chai Birch Logs, and Lemon Pecan Snowdrops. Both have a unique flavor and lots of spices. I was attempting to make a cookie that wasn't centered around chocolate but also wasn't a traditional sugar cookie. I'm certainly adding these to my cookbook.
Lemon Pecan Snowdrops (Prep time: 45 min | Yields 3 dozen cookies)
Cookie:
1 C butter, softened
1/2 C sugar
2 C flour
2/3 C pecans, finely chopped
1 T grated lemon peel (from your tree!)
Glaze:
1 C powdered sugar
1 T butter, softened
1 T light corn syrup
1 T fresh squeezed lemon juice
1 T grated lemon peel
1 - 3 T milk (probably closer to 1)
Topping:
Coarse grain white sugar or colored sprinkles
Heat oven to 325. Combine 1 C butter and sugar in bowl. Beat at medium speed until creamy. Reduce speed to low, add flour, pecans, and lemon peel. Beat until dough forms.
Shape into 1" balls (the smaller the better to keep them from spreading too much). Place 1" apart on ungreased cookie sheets. Bake 20 minutes. Cool on cookie sheets 1 minute then remove to rack to cool completely.
To make the glaze, combine all ingredients *except* milk in a small bowl. Beat at medium speed, gradually adding enough milk for desired dipping consistency.
Dip tops of cooled cookies into glaze; shake off excess glaze. Place onto waxed paper. Sprinkle tops with sugar and let stand until glaze is set (about 1 hour).
Store in loosely covered container between sheets of waxed paper.
--
Chai Birch Logs (Prep time: 55 minutes | Yields 4 dozen cookies)
Cookie:
1 C butter, softened
3/4 C sugar
1 egg
2 3/4 C flour
2 T instant unsweetened tea powder (I used regular Trader Joe's Chai Tea with good results)
2 tsp pumpkin pie spice (substitute 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp ground cloves)
1/2 tsp ground cardamom (this is an expensive but indispensable spice - don't leave it out!)
Topping:
6 oz white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 tsp vegetable oil
Heat oven to 350. Beat butter and sugar in large bowl until creamy. Reduce speed to low and add in egg until combined. Add all remaining cookie ingredients and beat until well mixed. Mixture will be crumbly.
Divide into 8 portions. Roll each portion into 12" ropes on a lightly floured surface. Cut ropes into 2" logs. Place 1" apart on ungreased cookie sheets and bake for 11-15 minutes or until edges are light golden brown. Remove and cool 15 minutes.
For topping, place white chocolate in a microwave safe bowl. Microwave on HIGH for 1 minute and stir. Continue microwaving, stirring every 15 seconds until melted and smooth. Using a small offset spatula, frost tops and sides of logs; place onto waxed paper. Let stand until set (15 minutes).
Place chocolate chips and oil in small microwave safe bowl. Microwave on HIGH 1 minute, stirring after 30 seconds until melted and smooth. Dip fork into melted chocolate, drizzle chocolate crosswise over logs. Let stand until set (45 minutes).
Posts
