cookies

12 Days of Cookies Day 3: Cornmeal Thumbprints

Happy Friday! To start your weekend off right, we’re giving you our recipe for Cornmeal Thumbprint Cookies. Fill these cookies with your favorite fruit jam or preserves, or get creative and try fillings like Nutella, peanut butter or even marshmallow fluff. The snowy sky is the limit!

Cornmeal Thumbprints

2 sticks butter, at room temperature

3/4 cup confectioners’ sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/4 cup finely ground cornmeal

1/2 tsp. coarse salt

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour, cornmeal and salt, then combine with the butter mixture on low speed until just incorporated.

3. Form the dough into a disk, wrap in plastic and chill 1 hour.

4. Roll 1 tbsp. dough into a ball; transfer to a cookie sheet. Repeat with remaining dough. Chill 15 minutes.

5. Bake at 350 degrees for 10 minutes, then remove from the oven and use your thumb to create an imprint in the center of the cookies.

6. Return to the oven and bake until golden, 7 to 10 minutes. Remove from the oven; press each cookie again.

7. Cool cookies on racks, then fill with jam.

 

Related Links

12 Days of Cookies Day 2

12 Days of Cookies Day 1

Fast Idea Friday

12 Days of Cookies Day 2: Chai-Spiced & Spicy Peanut Brittle

Day 2 of our #RRcookiecountdown is all about sugar and spice! And it’s oh so simple. Both of these cookies are easily rolled into logs and sliced into cookie discs. Try one (or both) of these sweets when the weather outside is frightful.

 

 

Chai-Spiced Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

1 tsp. ground cardamom

1/2 tsp. ground ginger

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour, salt, cardamom and ginger, then combine with the butter mixture on low speed until just incorporated.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends, then slice the logs into 1/4-inch-thick rounds. Transfer cookies to cookie sheets and sprinkle with gold sanding sugar.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

 

 

Spicy Peanut Brittle Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

1/4 tsp. cayenne pepper

3/4 cup chopped peanut brittle

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour, salt and cayenne, then combine with the butter mixture on low speed until just incorporated. Fold in chopped peanut brittle.

3. Halve the dough, form into 1.5-inch-diameter long logs, tightly wrap in parchment paper and chill 2 hours.

4. Trim off the ends and roll logs in turbinado sugar. Slice the logs into 1/4-inch-thick rounds and transfer cookies to cookie sheets.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks.

Related Links

12 Days of Cookies Day 1

Our Most Popular Holiday Cookies

Christmas Cookie Recipes

12 Days of Cookies Day 1: Buttery Holiday Cookies

Christmas time is upon us, and what better way to count down the days than with cookies? Over the next three weeks, we’ll be sharing 16 different cookie recipes. The best part? They all start with the same base dough, so you can mix and match flavors as you please! Holiday baking just got a whole lot easier.

 

 

For our inaugural #RRcookiecountdown post, we’re sharing the recipe for our Buttery Holiday Cookie dough that’ll be the base for the rest of your doughs. But don’t worry–if you want to stop here, the dough is just as delicious by itself or covered in frosting!

 

Buttery Holiday Cookies

2 sticks butter, at room temperature

1 cup sugar

2 egg yolks

1 tsp. pure vanilla extract

2 cups flour

1/2 tsp. coarse salt

1. In a stand mixer, cream the butter and sugar on medium until pale and fluffy, 5 minutes. Scrape down the bowl. Beat in the yolks and vanilla until just combined.

2. In a medium bowl,  whisk the flour and salt, then combine with the butter mixture on low speed until just incorporated.

3. Halve the dough, flatten into disks, wrap in plastic and chill 1 hour.

4. Working with 1 disk at a time, roll dough to 1/4 inch thick. Cut out cookies, transfer to cookie sheets and chill 15 minutes.

5. Bake at 350 degrees until golden, 17 to 20 minutes. Cool cookies on racks. Decorate with Easy Icing and sprinkles.

Easy Icing

In a medium bowl, stir 2 cups confectioners’ sugar with 3 tbsp. whole milk and 3 tbsp. melted butter. Thin with a few drops of water to desired consistency.

 

Be sure to check out our Holiday Cookies Pinterest Board for enough recipes to last throughout the new year! We’ll be pinning and instagramming all season long.

Related Links

Our Most Popular Holiday Cookies

Stuffed Holiday Cookies

Christmas Cookie Recipes

 

 

#RRWhatchaCookin Wednesday Featured Cook of the Week: @thesparklekitchen

Every week, we check out YOUR food photos on Instagram and pick a
“Whatcha Cookin’ Wednesday Featured Cook of the Weekto appear on our blog and have a chance to be featured in a future issue of the magazine.

How adorable are these?! Jamie of @thesparklekitchen made Brown Sugar & Caramel Cookie Cups for a tailgate dessert. She says, “These individual bite-sized treats tasted like early autumn,” and we love the idea of putting caramel squares inside, like a hidden gem of sweet decadence. You can get this and other fabulous recipes on her blog here.

 

Related Links

@nutellasum’s vegan pancakes with chocolate pumpkin butter

@hungryhappens’ banana chocolate chip and nut hemp muffins

@pansynsnowdrop’s chocolate and vanilla roll cake