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Holiday Cookie Recipes from Verseo

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SNICKERDOODLE COOKIES FOR THE HOLIDAYS

PERFECT WITH EGG NOG, TEA, COFFEE, OR CIDER

Yield: 16/20 cookies

Prep Time: 20 min

Rest time: 30 min in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 2¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt (I used ¼ teaspoon table salt)
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1½ cups, plus 2 tablespoons sugar
  • 2 large eggs
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 350 degrees. Sift together flour, baking powder and salt into a bowl. Put butter and 1½ cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
  2. Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl.
  3. Place in refrigerator to rest for 30 minutes.
  4. Shape dough into twenty 1¾-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
  5. Bake cookies, rotating sheets halfway through, until edges are golden brown, 12-15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment paper in airtight containers at room temperature up to 3 days.

WHITE CHOCOLATE CRANBERRY COOKIES

PERFECT TART AND SWEET DESERT


Yield: 12/15 cookies

Prep Time: 20 min

Rest time: 2h in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 280g plain flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons cornstarch
  • 2 teaspoons vanilla powder
  • 0.5 teaspoon salt
  • 170g unsalted butter, melted
  • 200g light brown sugar
  • 60g castor sugar
  • 1 large egg + 1 egg yolk, room temperature (important)
  • 150g white chocolate chips
  • 100g dried cranberries

Instructions

  1. Sift the flour and baking soda in a large bowl. Add cornstarch, vanilla powder and salt.
  2. In a separate bowl, mix the melted butter, brown sugar and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the extra egg yolk.
  3. Pour the wet ingredients into the dry ingredients in three portions, mixing with a wooden spoon or rubber spatula between each portion. Stop once evenly blended, do not over mix.
  4. Fold in the chocolate chips and dried cranberries (leave a small handful aside for step 8), try to spread them evenly through the dough.
  5. Chill Cover the dough and chill for 2 hours, or up to 3 days. This is a mandatory step!
  6. Take the dough out of the fridge and allow to slightly soften at room temperature for 10 minutes.
  7. Preheat the oven to 350 degrees. Line baking trays with baking paper. Set aside.
  8. Roll the dough into balls, about 3 tablespoons each. Mold the cookie dough balls into mini cylinders and push a few more choc chip and dried cranberries into the dough for aesthetics in the final product. Cookie dough will spread as they bake.
  9. Put 6 balls of dough onto each baking sheet. Bake for 11 minutes. The cookies will look very soft and underbaked but they will continue to bake on the cookie sheet after they are out of the oven.
  10. Let the cookies cool for 10 minutes on the tray before transferring to a wire rack.

CHOCOLATE CHIP PECAN COOKIES WITH BROWN BUTTER

Yield: 8/12 cookies

Prep Time: 20 min

Brown butter prep: 20 min

Rest time: 2h in refrigerator

Bake time: 10-12 min 350°F

Ingredients

  • 1-1/2 cups whole pecans
  • 2-1/2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 cup brown butter
  • 1 cup granulated sugar
  • ¾ cup packed golden brown sugar
  • 1 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 2 cups semisweet chocolate chips

Instructions

  1. Place a rack in the center and upper third of the oven and preheat to 350 degrees F.
  2. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
  3. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.
  4. In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.
  5. Add the eggs and mix until it's a smooth batter.
  6. Now add the dry ingredients and mix just until it's incorporated. Set aside.
  7. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.
  8. Fold the ground pecans and chocolate chips into the batter.
  9. Cool dough for 2H in refrigerator for better results
  10. Use a small cookie scoop or spoon to shape balls of dough onto the prepared baking sheets -- they should be about a tablespoon each.
  • 11.Bake at 350° F just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.
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