Christmas Cookie Recipes!

Here are recipes for all the cookies I made over the holidays (aka how I gained 10lbs over 4 weeks).

Homemade cookies are far superior to store bought. Since time is a luxury many people don't have, I suggest baking them ahead of time and pop them in your freezer for when you need (yes need) them. Or if you prefer freshly baked cookies, you can prep the dough into balls, freeze them and bake them whenever you want! Pillsbury be damned!

Enjoy!


These are the Ginger Snaps. Sorry I didn't take photos of all of them. Next time!

These are my absolute favourite chocolate chip cookies:

CRISPY COCONUT CHOCOLATE CHIP COOKIES
from Great Canadian Cookies by Pamela Steel

1 cup (250 ml) soft butter
1 1/2 cups (375 ml) brown sugar
1 large egg
1 tsp (5ml) vanilla
1 1/2 cups (375ml) unbleached all-purpose flour
2 tsp (10ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1ml) salt
1 1/2 (375ml) rolled oats
1 cup (250ml) coconut or walnuts
1 cup (250ml) chocolate chips

* Cream butter and sugar until light and fluffy.
* Beat in egg and vanilla.
* In separate bowl, sift together flour, baking powder, baking soda and salt.
* Stir flour mixture into creamed mixture, a third at a time.
* In a food processor, process oats and coconut until the mixture resembles coarse crumbs.
* Fold oat mixture and chocolate chips into dough.
* Refrigerate dough for 30 minutes
* Preheat oven to 350 °F.
* Form dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. (If the dough is too dry to work, add a splash of milk)
* Place the cookie sheet in the freezer to chill the dough balls until ready to be baked.
* Bake on the middle rack of the oven for 12-15 minutes or until golden.
* Cool on cookie sheet for 2 minutes, then transfer to cooling racks.
* Makes about 3 dozen cookies.

I made 4 batches of this biscotti recipe over the month of December, experimenting with different amounts of coffee, kinds of nuts and chocolate. This recipe recommends you double bake them, which isn't really necessary. If you like soft biscotti, just bake them once. Double baking them makes them harder, but it also means they won't go stale!

CHOCOLATE HAZELNUT BISCOTTI
From Moosewood Restaurant Low-Fat Favorites by The Moosewood Collective

2 cups (500ml) unbleached all-purpose flour
1/4 cup (50ml) unsweetened cocoa powder
1 cup (250ml) granulated sugar
1 tsp (5ml) baking powder
1/4 tsp (1ml) salt
2 whole eggs
2 egg whites
1 tbsp hot water
2 tsp (10ml) instant coffee
1/3 cup (75ml) chopped toasted hazelnuts

* Preheat oven to 350 °F.
* In a large mixing bowl, sift together the flour, cocoa, sugar, baking powder and salt.
* Lightly beat the eggs and the egg whites and add to the flour mixure.
* Stir in the hot water and coffee granules and hazelnuts, mixing until the wet dough is smooth.
* Using a rubber spatula and floured hands, scoop half the dough out of the bowl and onto one side of the baking sheet lined with parchment paper.. Shape it into a 15-inch log.
* Make a second log on the other side of the sheet with the remaining dough.
* Space the logs about 6-inches apart.
* Bake for 25-30 minutes, until the top of each log is firm.
* Remove them with a long spatula to a wire rack and cool for 10-15 minutes.
* Cut each log on a severe diagonal into about 20 1/2-inch-thick slices and place them, cut side down, on a baking sheet lined with parchment paper.
* Reduce oven temperature to 325 °F.
* Bake for 20 minutes.
* Remove the biscotti and transfer to cooling racks.
* Makes about 3 1/2 dozen.

Since I was giving these as gifts, I made these ginger snaps a bit smaller and uniformly round by rolling them into balls instead of just dropping them onto the cookie sheet. Even when these cookies get stale (which is rare since they get eaten so fast) they are delicious!

GINGER SNAPS
From Magnificent Cookies Cookbook by Kathryn L. Ramsay
1/2 cup (125ml) soft butter
1 cup (250ml) firmly packed brown sugar
1 large egg
1/4 cup (50ml) light molasses
2 cups (500ml) unbleached all-purpose flour
1 1/2 tsp (7ml) baking soda
2 tsp (10ml) ground ginger
1/2 tsp (2ml) ground cinnamon
1/4 tsp (1ml) ground cloves
1/4 tsp (1ml) ground allspice

* Preheat oven to 325 °F.
* Electric Mixer Method: Cream butter. Add sugars and beat until light and fluffy. Add egg and molasses and beat well. Combine flour, baking soda and spices in a large bowl. Add gradually to creamed mixture and beat until blended
* Food Processor Method: With metal blade, cream butter. Add sugars and process until light and fluffy. With processor running, add egg and molasses and process until blended. Combine flour, baking soda and spices in a large bowl. Add to workbowl one half at a time and process until mixture is completely blended.
* Drop generous teaspoons onto a cookie sheet lined with parchment paper.
* Place the cookie sheet in the freezer to chill the dough balls until ready to be baked.
* Bake on the middle rack of the oven for 12-15 minutes or until golden.
* Makes about 3 1/2 dozen cookies.

Because of the fresh apple in this recipe, they tend to go stale within a week, so eat'em up fast if you make'em!

FRESH APPLE COOKIES
from Magnificent Cookies Cookbook by Kathryn L. Ramsay

1/2 cup (125ml) soft butter
1/2 cup (125ml) soft shortening
1/2 cup (125ml) granulated sugar
1/2 cup (125ml) firmly packed brown sugar
1 large egg
1 tsp (5ml) vanilla extract
1/4 tsp (1ml) lemon extract
2 cups (500ml) unbleached all-purpose flour
2 tsp (10ml) baking powder
1/2 tsp (2ml) baking soda
1/2 tsp (2ml) salt
2 cups (500ml) grated apple (about 2 medium apples)
topping: ground cinnamon

* Preheat oven to 350 °F.
* Electric Mixer Method: Cream butter and shortening together. Add sugars and beat until light and fluffy. Add egg and extracts and beat. Combine flour, baking powder, baking soda and salt in a medium bowl. Add gradually to creamed mixture and beat until completely mixed. Add grated apple and beat well.
* Food Processor Method: With grating blade in place, grate apple. Remove from workbowl and set aside. With metal blade, cream butter and shortening. Add sugars and process until light and fluffy. With processor running, add egg and extracts and process to blend. Combine flour, baking powder, baking soda and salt in a medium bowl. Add to workbowl one half at a time and process until mixture is completely blended. Add apple and pulse until it is evenly blended into batter.
* Drop generous teaspoons onto a cookie sheet lined with parchment paper.
* Place the cookie sheet in the freezer to chill the dough balls until ready to be baked.
* Bake on the middle rack of the oven for 12-15 minutes or until golden.
* Makes about 4 dozen cookies.