Here are three of our favorite cookie recipes for the Christmas season. These yummy treats are always included in our Christmas cookie tins that we give away to family and friends. And they are always a hit! Enjoy and Merry Christmas!
Short Bread Crust:
2 cups coconut oil (or butter)
1/2 cup sugar
4 cups flour
1 tsp. vanilla
1 tsp. salt
Directions: Mix all ingredients together in a large bowl with your hands. Easy!
1 12 oz. bag Caramel chips, or white chocolate chips (optional)
1 12 oz. bag of Dark Chocolate chips
1 12 oz. bag of Milk Chocolate chips
1 1/2 cups Chopped nuts (walnuts, pecans, etc)
2 cups (or so) of Sweetened flaked coconut
2 14 oz. cans of Sweetened condensed milk
On a large cookie sheet, place the short bread dough and flatten out until even distributed across the whole sheet. Place in a 350 degree oven for 15-20 minutes. The crust should be slightly golden. Remove from the oven and allow it too cool.
When the crust is relatively cool, place the caramel chips, dark chocolate chips, milk chocolate chips, chopped nuts, and sweetened flaked coconut on top, each in layers. When all is in place, add two cans of sweetened condensed milk to the top, being careful to pour evenly over the top so that it is well distributed.
Place back in the oven for about 10 minutes, or until the edges begin to get golden and bubble.
Allow to cool completely, then cut into 1-2 inch squares. They are very rich, so you don’t want them to be too big!
These are always one everyone’s top favorites!
3/4 lb. butter (three sticks) at room temp
1 cup of sugar
1 tsp. vanilla
3 1/2 cups of flour
1 tsp. salt
2 eggs (plus 1 egg for egg wash)
8 oz. sweetened flaked coconut
Jam- we like blueberry and raspberry jams
In a large mixing bowl, add the butter, sugar, eggs and vanilla. Cream together until smooth with an electric hand mixer. Add the flour and 1 tsp. salt gradually until well mixed.
Take tablespoon sized chunks of dough, roll into a ball, and roll in your egg wash (1 egg in a shallow bowl). Roll the egg washed dough ball in the coconut flakes until well covered. Place each ball on a parchment covered cookie sheet. Press a small indentation into each ball with your index finger. Place in each indentation about 1/4 – 1/2 tsp. of the jam of your choice. You can typically place about a dozen on a sheet. Place in a 350 degree oven for about 20 minutes, or until the coconut is golden.
Cool and enjoy!
Orange Walnut Biscotti
1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 stick of butter
1 cup whole walnuts, coarsely chopped
2 large eggs
2 tsp. vanilla
zest of 1 large orange
1/4 teaspoon orange extract or 3-4 drops orange essential oil (optional)
Preheat oven to 350 degrees. In the bowl of a standing mixer, cream together the butter and sugar. Add the eggs and vanilla. You can mix all the dry ingredients together in a separate bowl, but I never do. Throw all the rest of the ingredients into your mixing bowl and mix together just until everything is incorporated…don’t overmix!
Scrape the dough onto a cookie sheet covered with parchment paper. It will be kind of sticky, so you will need a bowl of water close by. Dip your hands into the water so that the dough will not stick to them as you mold the dough into the shape of a log. Gently flatten the log until it’s about an inch thick. Place the cookie sheet into the oven for 25-30 minutes. It should be firm, but it will still be a little pale when it comes out.
Allow the biscotti log to cool long enough that you are able to handle it. Using a serrated bread knife, cut individual pieces of biscotti on the bias. Place the biscotti back on the cookie sheet laying it on the cut side. Place them back in the oven for 15-20 minutes until they are golden brown. They should be crunchy and are enjoyed best by dunking in hot coffee!