Mmm… Merry Christmas Cookies

Ta-daaaa!

Cough! Cough! Meee mee mee meeeeeeee…

“Deck the halls with yumm-y foo-ood!
Fa la la la la, la la la la!
Stuff your face it all tastes goo-ood!
Fa la la la la, la la la la!
Don we now our stretchy clo-othes!
Fa la la la la, la la la la!
Where’d this extra chin come from – no one kno-ows!
Fa la la la la, la la la la!”

And in the spirit of that… I present to you my Merry Christmas Cookies (aka #7 on the Chatelaine 2010 Holiday Cookie Collection with few minor tweaks).

RECIPE: Mmm… 2010 Merry Christmas Cookies

INGREDIENTS
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups whole-wheat flour plus about 1/4 cup for rolling
  • 1 tsp baking powder
  • 2/3 cup salted butter, at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3/4 cup pure raspberry jam
  • 1/4 cup of icing sugar
DIRECTIONS
  1. Preheat oven to 350F
  2. Stir flour & baking powder together in medium-sized bowl
  3. In another large bowl, beat butter with sugar on medium-high using an electric mixer, until fluffy, 3 min. Beat in eggs, 1 at a time, scraping down sides of bowl as needed. Beat in vanilla.
  4. Using a wooden spoon, gradually stir in flour mixture, just until evenly blended. Form into a ball. Divide dough in half. Shape each half into a flat disc. Wrap separately with plastic wrap. Refrigerate until firm, at least 1 hour or up to 1 week.
  5. Dust a rolling pin with flour. Roll dough no thicker than 1/4 inches on a lightly floured surface. Cut out shapes with a 2 to 3 inch circle cookie cutter. Transfer to prepared baking sheets and place about 1 inch apart. Use a smaller cutter to cut out centres of half of the cookies on baking sheet.
  6. Pop the cookie sheets into the freezer for 5 minutes – this will prevent them from getting crunchy & burnt and keep them chewy once they’re done
  7. Bake one sheet in centre of oven until cookies are pale golden for 5 minutes. Place cookie sheet on a rack for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Gather dough scraps and form into a disc. Chill until firm enough to re-roll.
  8. Assemble cookies by generously dusting cut-out cookies with icing sugar. Spread about 1 tsp jam on each bottom half. Then set sugar-dusted cookies over jam-covered hearts. Store cookies in an airtight container at room temperature up to 1 week or freeze up to 1 month.

2 discs of chilled cookie dough

Mmm... sugar cookies

Icing sugar pattern

Jam makes everything yumm-y!

Ta-daaa!

Nom nom nom...

KNOW-IT-ALL TIPS

  • Chill the dough – thoroughly… don’t cheat – it’s annoying otherwise
  • Once the dough is on the sheet to be baked – freeze for 5 minutes… it prevents them from being too brittle once cooked… TRUST!
  • Seedless jam is pretty, but there is absolutely nothing wrong with jam with seeds. Mmm… texture-y!
  • Store refrigerated and stacked with mini-squares of parchment paper between… it keeps them pretty!
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4 thoughts on “Mmm… Merry Christmas Cookies

  1. that’s one heck of a beautiful cookie! it makes me consider getting off the molasses and ginger train and jump onto the sugar train … maybe next year! as always, your pictures make me smile and devour with a tinge of envy (but only the good kind).
    Brilliant!
    why don’t we cookie exchange?!

    • thanks lynne! that sounds great!! how many should i make? a dozen??

      i want to knit you a scarf, too – i haven’t forgotten – but it will have to wait until after the holidays. remember the colours that you mentioned… did you mean all 3 together or any of the three would do? i found a great GREAT wool that is nice and thick and warm and soft all at the same time. there were no tri-colours but lots of single-colours. lemme know and i’ll continue to keep my eyes peeled!!

      : )

  2. yes! let’s do a dozen each :0) i have some newbies i just pulled out of the oven tonight! for the scarf – one colour would be AWESOME! you are amazing!

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