Christmas is a holiday all about the senses; the sounds of carols and bells everywhere, the sight of lights and candles and pretty decorations, the feel of wrapping paper in our hands, the smells of pine needles and cloves; and of course the tastes of all those yummy goodies we get to eat but once a year (mostly because we can’t afford the calories). Here are some great recipes for your Christmas festivities this year; and a couple for Hanukkah as well.
Fruitcake Drops
Source—King Arthur Flour
Instead of mucking about with the infamous actual fruitcake which requires weeks to set up right and multiple infusions of brandy consider these cookies as a fun alternative.
Ingredients
1/2 cup butter
1 cup light brown sugar
1 teaspoon salt
1/4 teaspoon baking powder
2 large eggs
1/4 cup bourbon, rum, brandy, or apple juice
1/4 cup boiled cider, apple juice concentrate, or cherry concentrate
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon espresso powder, optional
1 3/4 cups King Arthur Unbleached All-Purpose Flour
9 cups chopped dried fruit
Directions
1) Preheat the oven to 325°F. Lightly grease (or better yet, line with parchment) a couple of baking sheets.
2) In a large bowl, mix together the butter, sugar, salt, and baking powder till smooth.
3) Add the eggs, and beat till smooth and creamy.
4) Add the liquor and boiled cider/juice/concentrate and mix, scraping the sides of the bowl. The batter will appear curdled.
5) Add the spices; the espresso powder and the flour. Mix until smooth.
6) Stir in the fruit. The batter will be heavy and sticky.
7) Using a tablespoon cookie scoop, or a spoon, scoop out balls of dough about the size of a ping pong ball. Space them on the baking sheets, leaving about 1-inch to 1 1/2-inch between them.
Bake the cookies for 20 to 22 minutes. They’ll appear fairly set, but may still be very slightly shiny/wet looking when you remove them from the oven. The bottoms will be lightly browned.
9) Let the cookies cool.
Eggnog Cut-out Cookies
Source—Pillsbury
As we all know Christmas cookies are made to be paired with eggnog anyway, so why not incorporate some of our favorite seasonal drink into the cookies themselves?
Ingredients
Cookies
2 cups sugar
1 cup butter, softened
2 eggs
1/3 cup eggnog
1 teaspoon vanilla
4 cups all purpose or unbleached flour
1 teaspoon nutmeg
2 teaspoons baking powder
Egg Yolk Paint
2 egg yolks
½ teaspoon water
Assorted colors of liquid food color
Directions
1) In large bowl, combine sugar, butter and eggs; beat until light and fluffy. Stir in eggnog and vanilla. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nutmeg and baking powder. Add flour mixture to butter mixture; blend well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
2) Meanwhile, in small bowl, combine egg yolks and water; blend well. Divide mixture into several small cups; tint with food color. If paint thickens, add a few drops water.
3) Heat oven to 350°F. Divide dough in half. On lightly floured surface, roll half of dough to 1/8-inch thickness. Cut with assorted cutters. Place 2 inches apart on ungreased cookie sheets. Using small paint brush, paint designs on cookies with egg yolk paint.
4) Bake at 350°F. for 7 to 10 minutes or until cookies are light golden brown. Remove from cookie sheets.
Peppermint Pattie Fudge Bars
Source—Hershey’s
This recipe is designed to placate the fanatic chocolate lovers out there who absolutely must have something using cocoa for your holiday parties; with the added kick of peppermint.
Ingredients
16 or 17 small Peppermint Patties, divided
½ cup dark cocoa divided
¼ cup butter melted
1 teaspoon vanilla
1 ½ cups vanilla wafer crumbs
½ cup powdered sugar
1 14 oz can sweetened, condensed milk
½ teaspoon water
½ baking powder
1 egg
Directions
1) Preheat oven to 350°F. Coarsely chop peppermint patties. Set aside. Stir together wafer crumbs, ¼ cup cocoa, ½ cup powdered sugar, and butter. Press firmly on bottom of ungreased 13×9 inch pan.
2) Beat sweetened, condensed, milk, remaining cocoa, egg, vanilla, and baking powder in large bowl, and blend well. Spread evenly over prepared crust. Set aside 2 tbsp peppermint pattie pieces, and sprinkle remaining pieces over filling.
3) Bake 18-23 minutes or until set. Cool. Sprinkle with powdered sugar.
4) Place reserved peppermint pattie pieces and water in microwaveable bowl. Microwave at medium 30 seconds or until patties are melted and smooth. Drizzle onto bars. Set. Cut into bars.
Greek Christmas Bread
Source—Good Housekeeping Baking
Looking for something other than the usual pancakes or waffles to serve Christmas morning? If you have the time and patience for a yeast bread, then consider this aromatic and tasty Greek bread. This recipe makes two loaves; you can cut it in half or do the whole thing and have one load to keep and one to give away.
Ingredients
¾ cup warm water
2 envelopes active dry yeast
1 cup and 1 teaspoon sugar
1 ¼ cups lukewarm milk
1 cup butter softened
1 ½ teaspoon salt
1 teaspoon aniseeds crushed
3 eggs
7 ½ cups All purpose flour
1 ½ cups raisins
2 tablespoons blanched sliced almonds.
Directions
1) Combine water, yeast, and 1 tsp sugar. Dissolve. Stand 5 minutes or until foamy. Add remaining sugar, milk, butter, salt, aniseeds, 2 eggs, and 3 cups flour. Beat well. Add raisins. Gradually stir in enough of the remaining flour to make soft dough.
2) Knead dough 10 minutes on floured surface, 10 minutes, until smooth and elastic. Add flour as needed. Shape dough in ball and place in greased bowl. Grease top of dough. Cover and let rise until volume doubled about 1 ½ hours.
3) Grease 2 baking sheets. Punch dough dough. Divide dough into 2 pieces. Cover and refrigerate 1 piece. Turn other piece out onto a floured surface and reserve ½ cup dough. Shape larger piece into ball. Place in the center of sheet pan and form 8 inch round loaf.
4) Cut ½ cup reserved dough into 4 equal pieces. Roll each piece into 10 inch long rope. Cut 2 inch long split in each end. Arrange ropes onto loaf to form cross and curl ends.
5) Cover dough with greased plastic wrap and let rise until doubled in size. 45 mins-1 hour. Remove other dough from fridge and make another loaf the same way.
6) Preheat oven to 350°F. Brush loaves with egg wash and sprinkle with almonds. Bake 30 minutes, then cover loaves with foil and bake 10-15 minutes more or until loaves sound hollow when tapped on the bottom. Cool.
Twelfth Night Scones
Source—Pillsbury
For those of you who want to bake something special for Christmas morning but don’t want to do anything too elaborate that will cut into unwrapping presents, this recipe only takes about 25 minutes to prep and 20 minutes in your oven, bathing the home with sweet smells on Christmas morning.
Ingredients
Scones
1 ¾ cups all-purpose flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, softened
½ cup sweetened dried cranberries
½ cup white vanilla chips
1 teaspoon grated orange peel
½ cup vanilla low-fat yogurt
1/3 cup buttermilk
Topping
1 to 2 tablespoons buttermilk or milk
1 tablespoon sugar
½ teaspoon grated orange peel
Directions
1) Heat oven to 375°F. Grease cookie sheet with shortening. In large bowl, stir together flour, 1/4 cup sugar, the baking powder, baking soda and salt. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
2) Stir in cranberries, vanilla chips and 1 teaspoon orange peel. Add yogurt and 1/3 cup buttermilk; stir just until dry ingredients are moistened.
3) Shape dough into ball; place on cookie sheet. With floured fingers, press or roll dough into 8-inch round. Cut into 8 wedges; do not separate.
4) Brush dough with 1 to 2 tablespoons buttermilk. In small bowl, mix 1 tablespoon sugar and 1/2 teaspoon orange peel. Sprinkle over dough.
5) Bake 15 to 20 minutes or until edges are light golden brown. Immediately remove from cookie sheet; place on serving tray. Cool 5 minutes. Cut into wedges. Serve warm.
Hanukah Coin Cookies
Source—Hershey’s
Gelt are one of Hanukkah’s most enduring and beloved traditions; but there’s no reason they can’t be enjoyed in cookie form as well.
Ingredients
Cookies
½ teaspoon salt
1 cup (2 sticks) butter softened
1 egg
1 cup sugar
1 teaspoon vanilla
1 ¾ cups all purpose flour
1 ½ teaspoon baking powder
1 cup cocoa
Frosting
1/4 cup (1/2 stick) butter, softened
1-1/2 cups powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
Yellow food color
Directions
1) Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
2) Shape each portion into log, about 7 inches long. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
3) Heat oven to 325°F. Cut logs into 1/4- inch-thick slices. Place on ungreased cookie sheet.
4) Bake 8 to 10 minutes or until set. Cool slightly. Prepare frosting by gradually adding powdered sugar and milk to butter. Add vanilla and food coloring. Spread over cookies.
Elaine’s Apple Cinnamon Latkes
Source—The Hadassah Jewish Holiday Cookbook
A sweet twist on an old favorite.
Ingredients
1 egg
3 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon salt
3 cups coarsely chopped apples
¾ cups all purpose flour
Oil for frying.
Directions
1) Beat egg until foamy. Add sugar, cinnamon, and salt. Mix well.
2) Add chopped apples, a few at a time. Add flour. Blend until smooth.
3) Heat oil in medium skillet over medium heat. Put about 2 tablespoons of batter for each latke into hot oil and fry until golden on both sides, turning once. Remove from skillet and drain on paper towels.
4) Cover and keep latkes in 250 oven until all are made. Serve warm. Consider sprinkling with powdered sugar.
