Just had to show off my lovely variety plate of Christmas cookies that I made this year!
My standard Christmas cookie recipe has already been blogged about here. I was also extremely encouraged to find out that my cookies are famous among a few people, including my friend Liz’s mom, who calls them “Kim Buck’s Christmas Cookies.” Maybe I should tell her that they started off as my college roommates cookies, not mine. Oh well!
The other cookies pictured are Gingerbread Men from the Better Homes and Gardens cookbook. Doesn’t everybody have that cookbook? And the chocolate cut-outs were from a cookie cookbook that friends of mine gave me when I was 12! They were good, but nothing all that new and different to blog about. However, my new favorite holiday cookie are the candycane cookies that I tried for the first time this year. SO cute and yummy! Recipe is below! (Keep in mind, they are a little hard to figure out at first, but so worth it in the end. I have faith in you!)
Candy Cane Cookies (adapted from The Neelys @ The Food Network)
- 1 & 3/4 cups all-purpose flour, plus more for dusting
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 C. unsalted butter, room temperature
- 3/4 C. sugar
- 1 large egg
- 2 teaspoons fresh-squeezed lemon juice
- red & green food coloring
In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
Divide dough into 2 separate bowls; add red food coloring to 1 bowl and green food coloring to the other. Stir until colors are prevalent throughout. Use the amount of food coloring that you would like to get the red and green shades that you prefer.
Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!