Iconic Christmas Staples
Cookie trays are great for all occasions but especially during the holidays. No Christmas party is complete without a good cookie for dessert. They’re always good to have around for unexpected guests too!
Gingerbread Cookies
Gingerbread is one of the most classic Christmas cookies. This recipe is versatile due to the shapes they can be cut into, decorating options and is sturdy enough to be made into a gingerbread house if you’re feeling industrious.
Ingredients:
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 3/4 cup molasses
- 4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1-1/2 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Vanilla frosting of your choice
- Red and green paste food coloring
Directions:
- In a large bowl, mix the butter and brown sugar until light and fluffy (about 5 minutes)
- Add egg and molasses while mixing.
- Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle (about 4 hours or overnight)
- Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
- Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Tint some of the frosting red and some green; leave remaining frosting plain. Decorate cookies.
Best Eggnog Ever
It takes a few minutes but it’s well worth it. This homemade eggnog is sure to please with or without alcohol
Ingredients:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg
- pinch of salt
- 1/4 teaspoon vanilla extract
- Ground cinnamon for topping
- Alcohol optional
Instructions:
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
- Add the hot milk to the egg mixture slowly while whisking vigorously.
- Pour the mixture back into the saucepan and whisk constantly for a minute or so until the mixture is just slightly thickened. It will thicken more as it cools.
- Remove from heat and stir in the vanilla.
- Pour the eggnog through a fine mesh strainer into a pitcher and cover with plastic wrap. Refrigerate until chilled. It will thicken as it cools.
Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired. Garnish with a cinnamon stick. If you want to add alcohol to your eggnog, start with ¼ cup bourbon, brandy, rum or whisky after cooling. Add more to taste.
Snickerdoodle
Who doesn’t like a snickerdoodle? Spoiler Alert: No One! The sweet cinnamon flavor says Christmas is here like few others.
Ingredients:
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar (Important)
cinnamon sugar: 2 tablespoons sugar to 2 teaspoons ground cinnamon
Directions:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes; beat in egg and vanilla. In another bowl, whisk together flour, salt, baking soda and cream of tartar; gradually beat into creamed mixture.
- In a small bowl, combine sugar and cinnamon. Adjust amounts to taste. Shape dough into 1” balls; roll in cinnamon sugar. Place 2” apart on ungreased baking sheets.
- Bake until light brown, 10-12 minutes. Remove from pans to wire racks to cool.