Community Corner
Holiday Cookie Recipes
Need a quick holiday cookie recipe? Make one of these for your parties this season.
- 3 1/2 cups milk
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cinnamon stick
- Pinch of ground clove
- 6 egg yolks
- 3/4 cup sugar
- 1 cup heavy cream
- 1/4 tsp nutmeg
- 1 cup spiced rum (optional)
3 cups all-purpose flour
Coconut Macaroons
This is an original recipe for coconut macaroons that is actually made without flour so it can be enjoyed by all.
- 4 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1-1/3 cups sugar
- 1 (14-ounce) package flaked coconut
Transfer to wire rack to cool. Makes 28 cookies. Variation: For small cookies drop dough by teaspoons. Bake 20 to 25 minutes. Let stand and cool as above. They also can be drizzled with melted chocolate chips. Makes 60 cookies. Store in an airtight container in single layer at room temperature up to 3 days. Freeze on a sheet pan then store between sheets of waxed paper in a covered cookie tin or container up to 3 months.
Gingerbread Cookies
The foundation:
- 1 1/2 sticks lightly salted butter, softened
- 1 2/3 cups sugar
- 1 orange, zested
- 4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground dry ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup dark molasses
- 1 lemon, juiced
Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it. Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible.
Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes. Got scraps?
Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others.
Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.
We’ve removed the ability to reply as we work to make improvements. Learn more here