Well this could be about the 4 glasses of wine Friday night that led to me being hungover most of Saturday, but that does not sound like a very fun post. We had a blast out in the city for our date night. Radiator Whiskey (newish whiskey bar in Pike’s Place Market) was awesome! Reasonably priced, great atmosphere and really good food. Where else have we been able to order beef lips as an appetizer? (and they are seriously good) The show was a ton of fun too. I don’t think I have ever smiled as much at a show as I did during that production. Every act was fun and funny and very well preformed. There were tons of talented dancers and the burlesque-ness was a great fun slant that I had never seen before. Awesome music too…we are now streaming it at home all day: Duke Ellington’s Nutcracker.
However, the aftermath of those 4 measly drinks are not going to be my focus. Instead I am going to share my four favorite Christmas cookie recipes that I am making this year. I grew up making all sorts of cookies and candy around Christmas, and these are my personal favorites that I now make every year. Wonderful, rich candy cane chocolate truffle cookies are so good, the simple (and gluten free!) twist on traditional peanut butter kiss cookies, biscotti (also makes a great gift), and a favorite from my childhood: cornflake wreaths.
Chocolate Truffle Candy Cane Cookies
- 4 (1 ounce) squares unsweetened chocolate
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup white sugar
- 6 large candy canes, crunched up
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1/2 cup chocolate chips and candy cane pieces. Cover dough and chill for at least an hour or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
2-2-2 Peanut Butter Kiss Cookies
- 2 cups peanut butter
- 2 eggs
- 2 cups granulated sugar
- Hershey’s kisses
Mix ingredients until combined. Roll into 1″ balls or scoop with small ice cream scoop onto parchment paper. Do not flatten. Bake at 350 degrees for 10-12 minutes or until barely golden brown. Remove from oven and immediately push 1 kiss into the center of each cookie. Allow to cool on parchment for 5 mins or so before removing.
Can be adapted for any and all flavors. This year I made a cranberry orange chocolate dipped version and a pecan masala featuring cinnamon, allspice, nutmeg and ginger. Yum!
- 2/3 cup white sugar
- 2 eggs
- 3/4 tsp baking powder
- 1/8 tsp salt
- 1 3/4 cup flour
- + any “extras” (1 cup chopped nuts or fruit, spices etc)
Preheat oven to 350 degrees. Beat together eggs and sugar until light yellow and fluffy. Add dry ingredients and extra “stuff” as desired. Form into log on baking sheet lined with parchment paper, roughly 3/4 inch high and 4 inches wide. Bake 25 minutes or until firm to the touch. Remove from oven and cool slightly, then slice into 3/4 inch thick pieces. Return to oven to bake 10-15 minutes per side.
Very similar to rice crispie treats, these are great for kids and adults. They won’t last long!
- 6 cups corn flakes
- 1 bag marshmallows
- 4 tbs butter
- green food color
- red hots
Melt marshmallows and butter in large pan on the stove. Add food coloring. Add in cornflakes and gently stir. While still hot, form “wreaths” on wax paper. Top with red hots as decoration. Enjoy!