December always means Christmas cookies. Lots and lots of Christmas cookies. I was excited to see that Ellen at Family Around the Table was organizing a week-long event surrounding cookies. She has also created a giveway from one of our event sponsors. More on that soon! For now, I hope you enjoy the recipes my fellow bloggers have shared to celebrate the cookie season. Get baking!
Wednesday's Cookie Tray
- Cardamom Shortbreads by Culinary Adventures with Camilla
- Chocolate Coconut Almond Dipped Shortbread by Making the Most of Naptime
- Big and Chewy Chocolate Mint Chip Cookies by Cooking with Carlee
- Chocolate Oreo Peppermint Cake Mix Cookies by Soulfully Made
- Chocolate Sugar Cookie Recipe by Making Miracles
- Christmas Sprinkle Cookies by Books n Cooks
- Chunky Cranberry Double Chip Cookies by Family Around the Table
- Coconut Cherry Snowballs by Red Cottage Chronicles
- Coffee Shortbread Cookies by A Kitchen Hoor’s Advenutres
- Double Chocolate Nutella Sandwich Cookies by House of Nash Eats
- Eggnog Cookies by Caroline’s Cooking
- Frosted Eggnog Cookies by A Day in the Life on the Farm
- Grandma's Gingersnap Cookies by Tip Garden
- Grinch Cookies by Strawberry Blondie Kitchen
- Heavenly Almond Cookies by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Red Velvet Whoopie Pies by The Freshman Cook
- Thin Mint Crinkle Cookies by Bear & Bug Eats
- Norwegian Chocolate Chip Cookies by Jolene’s Recipe Journal
- Opa's Chocolate Chip Cookies by Kate’s Recipe Box
- Rudolph Reindeer Cookies by Everyday Eileen
- Snow Kisses by Cindy’s Recipes and Writings
- Snowflake Cookies by The Redhead Baker
- Toffee Chocolate Chip Cookies by The Bitter Side of Sweet
Ingredients
- 10 T butter
- 1/2 C packed organic brown sugar
- 1 t ground cardamom
- 1 t fennel pollen (if you don't have fennel pollen, you can use 2 t cardmom instead)
- 1 egg, beaten
- 1-1/2 C flour
- 1/4 C finely ground cornmeal
- granulated sugar, for rolling
- ground cardamom, for rolling
- fennel pollen, for rolling, if using
- sea salt, for topping
Procedure
Preheat the oven to 375 degrees F. Beat the butter and sugar until fluffy. Stir in cardamom and fennel pollen (if using) until well combined. Beat in the egg, then carefully fold in the flour.
Roll the dough into a long cylinder. Flatten the cylinder into a rectangular shape, pressing granulated sugar, cardamom, and fennel pollen, if using, into the sides. Put the dough in plastic wrap and chill for about an hour, until the dough is firm enough to slice.
Using a sharp knife, cut the dough cylinder widthwise into 1/4" slices and place, slightly apart, on the baking sheets. Sprinkle with large flakes of sea salt and bake for 15-18 minutes until slightly browned. Transfer to a wire rack to cool completely.
I have a feeling your kitchen elf was in on this recipe.
ReplyDeleteAnother lovely cookie recipe - I can almost smell them baking. What fantastic flavors.
ReplyDelete