Platinum Celebrations
25 Holiday Cookie Recipes
By Jeanne Benedict
1. Irish Cream Macaroons
1/2 cup brown sugar
1/2 cup light corn syrup
2 tablespoons Tanqueray Gin
1 teaspoon Dry Vermouth
3/4 cup all-purpose flour
1/4 cup maraschino red cherries, coarsely chopped
1/4 cup green cherries, coarsely chopped
1 cup pistachios, unsalted, coarsely chopped
Preheat oven to 350F (175C). Butter a baking sheet and then scatter flour over butter until flour heavily coats entire sheet. Combine margarine, sugar, corn syrup, gin, and dry vermouth in a heavy bottom medium saucepan. Bring to a boil over high heat, stirring constantly, and cook for five minutes more. Remove the pan from heat and stir in the cherries, pistachios, and flour until thoroughly combined. Spoon by level teaspoon 3 inches apart on prepared baking sheet. Bake for 7 minutes until the cookies are a deep golden brown. Remove cookies from oven and cool for 2 minutes until slightly firm. Remove from baking sheet with a thin spatula. If cookies tear, cool a minute longer before removing. Allow to harden at room temperature. Store for three days in an airtight container in your refrigerator. Makes 32 cookies.
2 cups vanilla wafer cookies
1/2 cup Bacardi Gold Reserve Rum
2 cups powdered sugar
1 teaspoon corn syrup
1 1/2 cups walnuts
1 cup granulated sugar
Grind together chocolate chips and vanilla wafers in a food processor. Add powdered sugar and process until combined. Add the rum and corn syrup and process until crumbs form a mass. Add walnuts and pulse until walnuts are coarsely chopped and throughout mixture. Form 1-inch balls. Place sugar in a shallow bowl and roll balls in sugar. Store in wax paper lined airtight container in a cool dry place. Let balls sit for a few days before eating for best results. Makes 48 balls.
1 cup powdered sugar
2 tablespoons Absolut Citron Vodka
2 teaspoons lemon juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
2 cups all-purpose flour
Preheat oven to 325F (165C). Prepare your shortbread pan according to the manufacturer’s instructions or spray an 8 x 8-inch baking pan with very light coat of non-stick cooking spray. Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat vodka, lemon juice and lemon zest. Add flour and knead into mixture until thoroughly combined. Place dough in center of prepared pan and press dough over bottom of pan to edges. Prick top surface with a fork. Bake for 20 minutes or until dough just begins to turn brown. Cool for 10 minutes. Loosen sides of shortbread from pan with a butter knife. Flip pan over on to a cutting board. Tap pan if shortbread sticks. Cut shortbread into 2 x 2-inch squares or according to your shortbread pan pattern while it is still warm. Store in an airtight container at room temperature. Makes 16 cookies.
1 cup unsalted butter, chilled
3/4 cup sour cream
1/4 cup powdered sugar
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
Kahlua Chocolate Filling
1 1/2 cups semi-sweet chocolate chips
3 tablespoons Kahlua Licor de Cafe
Kahlua Caramel
1/4 cup Kahlua Licor de Cafe
1 cup granulated sugar
Cut chilled butter into small pieces. Place butter, sour cream, sugar, egg yolk, flour and salt in a food processor and process until dough is crumbly. Gather dough together and knead until smooth. Divide dough into 6 flattened discs. Wrap in plastic wrap and chill for 3 hours. Meanwhile make Kahlua Chocolate Filling. Place chocolate chips and Kahlua in a food processor and process into a coarse meal. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Roll out dough disks on a floured surface into 8-inch circles. Spread 1/4 cup of filling over surface of each dough circle. Using a sharp knife, cut 8 equal wedges as you would a pizza pie. Start at wide outer end of each wedge and roll up tightly to tip, forming a crescent. Place cookies, with rolled tip facing down, 1 inch apart on prepared baking sheet. Bake for 17 - 20 minutes or until golden brown. Remove cookies from oven and cool thoroughly. To make the Kahlua Caramel, combine Kahlua and sugar in heavy bottom medium saucepan and cook over medium heat, without stirring, until mixture is a golden brown. Drizzle Kahlua Caramel over rugalach. Store in an airtight container at room temperature.
Makes 48 cookies.
1/4 cup shortening
1/4 cup powdered sugar
1/4 cup granulated sugar
1 tablespoon Stolichnaya Vodka
1 tablespoon Roses lime juice
1/2 teaspoon Triple Sec
1 tablespoon lime zest
1 cup plus 2 tablespoons all-purpose flour
Kamikaze Glaze
1/4 cup powdered sugar
1 tablespoon Roses Lime Juice
1 tablespoon Stolichnaya Vodka
Preheat oven to 375F (190C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and shortening into a mixing bowl and beat until smooth. Beat in sugar until fluffy. Add vodka, limejuice, Triple Sec, and lime zest, and beat well. Add flour and mix well. Form balls from 1/2 teaspoon of dough and place on 2 inches apart on prepared baking sheet. Bake for 8 minutes. Meanwhile, make Kamikaze Glaze. Combine powdered sugar, limejuice and vodka in a small bowl and mix until sugar dissolves. Remove cookies from oven and immediately ice with Kamikaze Glaze. Cool thoroughly. Store in an airtight container at room temperature. Makes 76 cookies.
1 1/2 cup pecans
1/2 cup bourbon
2 teaspoons corn syrup
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
Soak pecans over night in glass of bourbon. Drain pecans and reserve 1/2 cup bourbon.
Scrape cream filling out of Oreo cookies, so only cookie portion measures to a full 2 cups. Combine Oreo cookies and 3/4 cup pecans in a food processor and pulse until just mixed. Add reserved 1/2 cup bourbon and corn syrup to mixture and process until combined. Gradually add powdered sugar and cocoa powder and process until mixture forms a ball. Add remaining 3/4 cups pecans and pulse until pecans are coarsely chopped and throughout mixture. Form 1-inch balls. Place granulated sugar in a shallow bowl and roll balls in sugar. Store in a wax paper lined airtight container at room temperature. Age a week or so for truly lethal balls. Makes 48 balls.
1 cup granulated sugar
2 tablespoons Coruba Jamaica Rum
3 cups flaked coconut
1 cup macadamia nuts, coarsely chopped
3/4 cup pitted dates, coarsely chopped
Preheat oven to 350F (175C). Line a baking sheet with wax paper and spray paper with a non-stick coating. Combine egg whites and sugar in top of a double boiler. Cook until mixture is hot to the touch. Place rum, coconut, macadamia nuts and dates in a mixing bowl. Pour hot egg white mixture in bowl and stir until all ingredients are moistened and combined. Drop by tablespoon 2 inches apart on prepared baking sheet. Form into haystacks. Bake for 10 - 12 minutes or until golden brown. Cool completely and peel off wax paper. Store in an airtight container at room temperature. Makes 36 cookies.
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
5 tablespoons Jim Beam Kentucky Bourbon
1 teaspoon baking powder
2 1/4 cups all-purpose flour
1 1/4 cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and sugar into a mixing bowl and beat until fluffy. Add eggs and gradually beat in bourbon. Sift together dry ingredients and beat into mixture until combined. Stir in chocolate chips and pecans. Drop by heaping tablespoon 2 inches apart on prepared baking sheet and flatten out to 3 inches in diameter. Bake for 10 minutes. Store in an airtight container at room temperature. Makes 24 cookies
3/4 cup brown sugar
1 egg
2 tablespoons Wild Turkey Straight Kentucky Bourbon
2 tablespoons milk
1 teaspoon cream of tartar
1 teaspoon baking powder
2 cups all-purpose flour
1 egg white
1 cup walnuts, finely ground
Walnut Raisin Filling
1 cup raisins
1 cup walnuts
1/2 cup brown sugar
1/4 cup Wild Turkey Straight Kentucky Bourbon
Add butter and sugar into a mixing bowl and beat until creamy. Add egg, bourbon, and milk and mix well. Sift together dry ingredients and beat into mixture until combined. Cover in plastic wrap and chill for 1 hour. Meanwhile, make Walnut Raisin Filling. Place raisins, walnuts, brown sugar, and bourbon in a food processor, and process into a finely ground mixture. Roll out half of dough on a heavily floured surface 1/4-inch thickness. Form dough into a 9 x 6-inch rectangle. Spread half of raisin mixture on rectangle and roll lengthwise into a tight log. Brush log with egg white and roll in finely ground walnuts. Repeat process with other half of dough. Wrap logs in plastic wrap and freeze for 30 minutes. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Remove log from freezer and cut into 1/2-inch slices. Place slices flat 2 inches apart on prepared baking sheet. Bake for 12 - 15 minutes, or until dough is golden brown. Cool thoroughly to allow filling to set. Store in an airtight container at room temperature. Makes 30 cookies.
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cut into pieces
1/8 teaspoon salt
1 egg
1 tablespoon Black Haus Blackberry Schnapps
Blackberry Crumb Topping
1/4 cup granulated sugar
3 tablespoons Black Haus Blackberry Schnapps
2 cups fresh blackberries
1/3 cup unsalted butter, softened
1/2 cup brown sugar
3/4 cup all-purpose flour
Preheat oven to 400F (205C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Combine flour, sugar, butter and salt in a food processor and process into a coarse meal. Add egg and Blackberry Schnapps and pulse until dough just begins to hold together. Pat an even layer of dough in bottom of prepared pan. Bake 400 for 10-12 minutes. Remove from heat and cool to room temperature. To make Blackberry Crumb Topping, place granulated sugar and Blackberry Schnapps in a small saucepan. Cook over low heat, stirring constantly, until mixture thickens into a syrup. Place blackberries in a mixing bowl and pour syrup over blackberries. Gently stir until blackberries are moistened. In another mixing bowl, add butter, brown sugar, and flour and stir until just combined. Pour an even layer of blackberries over surface of cookie. Crumble brown sugar mixture over blackberries. Return to oven and bake for 20 minutes. Cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
3 tablespoons Jim Beam Bourbon
2 teaspoons cinnamon
1 1/2 cups all-purpose flour
1 cup Brazil nuts, unsalted, skinned, coarsely chopped
Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt 1/2 cup of white chocolate chips in top of a double boiler. Cool for 5 minutes. Add butter and sugar into a mixing bowl and beat until fluffy. Beat in melted white chocolate chips. Add eggs and bourbon and mix well. Sift together dry ingredients and gradually fold into mixture. Stir in Brazil nuts. Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched. Remove from oven and cool thoroughly. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1/4 cup Green Crème de Menthe
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Chocolate and Mint Crème de Menthe Glaze
1/2 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1 tablespoon Green Crème de Menthe
1 tablespoon plus 2 teaspoons unsalted butter
Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt chocolate chips in top of a double boiler. Cool for 5 minutes. Add chocolate and butter to a mixing bowl and beat until combined. Beat in sugar until smooth. Add eggs and Crème de Menthe and mix well. Gently fold in flour and cocoa powder until just combined. Pour mixture into prepared baking pan. Bake for 20 minutes or until center springs back to the touch. Remove from oven and cool thoroughly.
To make Chocolate and Mint Crème de Menthe Glaze, melt white chocolate chips, Green Crème de Menthe and 1 tablespoon butter in top of a double boiler. Stir until smooth. In another double boiler, melt regular chocolate chips and remaining 2 teaspoons butter. Stir until smooth. Drizzle green-tinted and brown chocolate on top surface of brownies, creating your own design. When chocolate sets, cut brownies into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 brownies.
3/4 cup powdered sugar
2 tablespoons Villa Massa Liquore di Limoni or Lemon liqueur
1 cup plus 3 tablespoons all-purpose flour
2 eggs
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1/2 teaspoon baking powder
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and 1/2 cup powdered sugar into a mixing bowl and beat until creamy. Beat in 1 tablespoon Villa Massa Liquore. Add 1cup flour and beat into mixture until thoroughly combined. Pat dough into bottom of prepared baking pan. Bake for 12 minutes. Meanwhile, beat eggs for 10 seconds. Add granulated sugar and beat into a pale yellow mixture. Add remaining 1 tablespoon of Villa Massa Liquore, lemon juice, and lemon zest and mix well.. Sift together remaining 3 tablespoons of flour and baking powder and beat into mixture until thoroughly combined. Remove cookies from oven and pour lemon mixture evenly over top surface. Return to oven and bake for 20 more minutes. Remove cookies from oven and immediately dust top with remaining 1/4 cup powdered sugar. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
1/2 cup butter, melted
1 1/4 cup brown sugar
2 cups cream cheese, room temperature (2 - 8 oz. packages)
1 cup canned pumpkin
2 eggs
3 tablespoons Goldschlager Cinnamon Liqueur
Line the bottom of an 8 x 8-inch baking pan with a sheet of wax paper and spray with a non-stick cooking spray. Combine graham cracker crumbs, melted butter, and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened. Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes. Preheat oven to 350F (175C). Add cream cheese into a mixing bowl and beat until whipped. Add the pumpkin and beat until creamy. Beat in sugar until smooth. Add eggs and Goldschlager Cinnamon Liqueur and beat until thoroughly combined. Pour pumpkin cream cheese mixture in an even layer over graham cracker crust. Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. Remove from oven and cool to room temperature. Cover with plastic wrap and chill for 3 hours or overnight. Cut into 1 /12 x 1 1/2-inch bars. Store in an airtight container in the refrigerator. Makes 25 cookies.
3 1/2 oz. almond paste (1/3 cup, packed)
1/2 cup powdered sugar
2 cups all-purpose flour
Raspberry Glaze
1/2 cup red raspberry jam
2 tablespoons Royale Chambord Liqueur de France
Chocolate Zig Zag Accent
1/4 cup semi-sweet chocolate chips
1/2 tablespoon unsalted butter
1 tablespoon Royale Chambord Liqueur de France
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and almond paste into a mixing bowl and beat until creamy. Beat in sugar until smooth. Add flour and beat until combined. Pat dough in an even layer on bottom of prepared pan. Bake for 15 minutes. Meanwhile, make Raspberry Glaze. Heat raspberry jam and Chambord in top of a double boiler, stirring occasionally, until jam melts into liquid. Remove from heat. Remove cookie from oven and immediately pour glaze in an even layer over top surface. Cool to room temperature or until glaze sets. To make Chocolate Zig Zag, melt chocolate, butter, and Chambord in top of a double boiler, stirring constantly, until smooth and combined. Dip a knife tip in the melted chocolate. Hold the knife 2 inches above the glazed surface. Quickly drizzle chocolate across glaze in a zig zag motion. Repeat process until a desired pattern is achieved. Allow chocolate to set. Cut into 2 x 2-inch bars. Store in an airtight container in the refrigerator. Makes 16 cookies.
1/2 cup unsalted butter, room temperature
1 cup pitted dates
2 eggs
1 cup brown sugar
1 teaspoon espresso, diluted
1/4 cup Southern Comfort
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup pecans, coarsely chopped
Praline Pecan Frosting
1/3 cup unsalted butter, melted
1 cup brown sugar
1 cup sweetened, flaked coconut
1 1/2 cups pecans, coarsely chopped
3 tablespoons Southern Comfort
1/4 cup light cream
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Combine chocolate chips, butter, and dates in a food processor and process into a fine grind. Add eggs into a mixing bowl and beat for a minute. Add sugar and beat until fluffy. Add chocolate, butter, and date mixture, espresso, and Southern Comfort and mix well. Fold in flour, cocoa powder, and pecans until just combined. Pour mixture into prepared baking pan. Bake for 17 - 20 minutes. Remove cookies from oven. Cool to room temperature. To make Praline Pecan Frosting, combine melted butter and brown sugar in a mixing bowl and stir until smooth. Add coconut, pecans, and Southern Comfort and mix well. Stir in cream until combined. Spread frosting over the surface of cookie and place under a hot broiler for about 3 - 5 minutes or until frosting is bubbly and begins to brown on edges. Cool thoroughly until the frosting sets. Cut into 2 x 2-inch diamonds. Store in an airtight container at room temperature. Makes 16 cookies.
1/2 cup butterscotch chips
1 cup brown sugar
1 egg yolk
1 egg
3 tablespoons Tuaca Liqueur
1 1/2 cups all-purpose flour
3/4 cup coarsely chopped Skor candy bar
3/4 cup hazelnuts, unsalted, skinned, coarsely chopped
Preheat oven to 325F (165C) . Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt butterscotch chips in top of double boiler. Cool for 5 minutes. Add butterscotch chips and butter into a mixing bowl and beat until smooth. Beat in sugar until fluffy. Add egg yolk, egg and Tuaca and beat well. Fold in flour until just combined. Stir in chopped Skor candy bar and hazelnuts.
Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched. Remove from oven and cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 bars.
1 1/2 cups granulated sugar
4 eggs
3 tablespoons Anisette
3 tablespoons anise seeds
3 1/2 cups all-purpose flour
1 tablespoon baking powder
Add butter and sugar into a mixing bowl and beat until fluffy. Beat in eggs, Anisette, and anise seeds. Sift together dry ingredients and beat into mixture until thoroughly combined. Cover with plastic wrap and chill for one hour or until firm. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide. Place each loaf on prepared baking sheet. Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes. Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices. Place slices flat, on their side, 1 inch apart on baking sheet. Bake for 10 minutes or until lightly toasted. Store in an airtight container at room temperature. Makes 32 cookies.
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon Green Crème de Menthe
1 cup semi-sweet chocolate chips
Preheat oven to 275F (135C). Line a baking sheet with wax paper and spray paper with a non-stick cooking spray. Beat egg whites on high speed until soft peaks form. Add cream of tartar. Gradually add sugar, beating on high speed until stiff peaks form. Beat in Green Crème de Menthe. Gently fold in chocolate chips. Drop by heaping teaspoon 2 inches apart on prepared baking sheet. Use back of spoon to form meringue into peaks. Bake for 15-20 minutes. Turn off oven and let dry for another 10 minutes. Remove from oven and cool thoroughly. Gently peel off paper. Store for 1 day in an airtight container at room temperature. Makes 36 Cookies.
1/4 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons Pear Brandy
2 cups all-purpose flour
Brandied Chocolate Icing
1/4 cup semi-sweet chocolate chips
1 tablespoon Pear Brandy
Preheat oven to 400F (205C). Add cream cheese and shortening into a mixing bowl and beat together until creamy. Beat in granulated sugar. Add Brandy and mix well. Add flour and beat into mixture until combined. Spoon dough into a cookie press or pastry bag with a large tip. Force dough through cookie press 2 inches apart on an ungreased cookie sheet. Bake for 5 - 7 minutes. To make the Brandied Chocolate Icing, melt chocolate chips in a small saucepan over a larger pot of simmering water. Stir in Pear Brandy. Remove cookies from the oven and transfer to a sheet of wax paper. Immediately glaze the tops of the cookies with a thin coat of Brandied Chocolate Icing. Store in an airtight container at room temperature. Makes 36 cookies.
2/3 cups sugar
2 hard-cooked egg yolks, mashed
1 egg yolk, slightly beaten
2 tablespoons B&B Liqueur
1 teaspoon grated lemon zest
2 cups all-purpose flour
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and sugar into a mixing bowl and beat until creamy. Mix in cooked and raw egg yolks, B&B Liqueur, and lemon zest. Gently fold in flour. Roll out dough on a heavily floured surface to 1/2-inch thickness. Cut out cookies with 2-inch in diameter cookie cutters. Place 2 inches apart on prepared baking sheet. Bake for 10 minutes or until pale golden color. Store in an airtight container at room temperature. Makes 32 cookies.
1 cup granulated sugar
4 eggs
3 tablespoons Frangelico Liqueur
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hazelnuts, unsalted, skinned
Frangelico Chocolate
2 cups semi-sweet chocolate chips
1/4 cup Frangelico Liqueur
2 tablespoons unsalted butter
Sift together sugar, flour, baking powder, and salt. Add butter to dry mixture and beat until thoroughly combined. Beat eggs, and Frangelico in a separate bowl and stir into dry mixture. Stir in hazelnuts. Cover with plastic wrap and chill for 1 hour or until firm.
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide. Place each loaf on prepared baking sheet. Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes. Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices. Place slices flat, on their side, 1 inch apart on baking sheet. Bake for 10 minutes or until lightly toasted. To make Frangelico Chocolate, melt chocolate and Frangelico in top of a double boiler, stirring constantly. Remove from heat and stir in 2 tablespoons chilled butter. Dip one end of each Frangelico Biscotti in chocolate and let dry on a sheet of wax paper until chocolate sets. Store in an airtight container at room temperature. Makes 32 cookies.
2/3 cups granulated sugar
3 tablespoons Grand Marnier
1 tablespoon orange zest
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 cup unsalted butter
1/4 cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
Grand Marnier Chocolate Glaze
1/2 cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
2 tablespoons Grand Marnier
2 tablespoons unsalted butter
Beat eggs for a minute on medium speed. Add sugar and beat until smooth. Add Grand Marnier and orange zest and beat well. Sift together dry ingredients and beat into mixture. Melt butter and dark chocolate in top of a double boiler. Remove from heat and cool for 5 minutes. Stir chocolate butter into mixture until thoroughly combined. Heat and oil an electric pizzelle iron according to the manufacturer’s instructions. When iron is ready, spoon 1 tablespoon of batter in center of iron and close lid until pizzelle is a deep cocoa brown, about 3 - 5 minutes. Carefully remove pizzelle from iron and let cool on a rack. To make Grand Marnier Chocolate Glaze, melt dark chocolate, Grand Marnier, and butter in top of a double boiler, stirring constantly until smooth. Remove from heat and drizzle in a zigzag pattern over top of cooled pizzelles. Store in an airtight container at room temperature. Makes 24 cookies.
From my holiday kitchen to yours, this collection of 25 recipes from my book, The Sophisticated Cookie, are all laced with spirits. Add a spoonful of Irish Cream into macaroons or Crème de Menthe into brownies, along with a little nip for yourself to make baking merrier!
1. Irish Cream Macaroons
2 cups sweetened, flaked coconut
1/4 cup Baileys Irish Cream Liqueur
3 egg whites
2 tablespoons all-purpose flour
1 cup semi-sweet chocolate chips
Baileys Chocolate Glaze
1 cup semi-sweet chocolate chips
1/4 cup Baileys Original Irish Cream Liqueur
2 teaspoons unsalted butter
Preheat oven to 350F (175C). Line a baking sheet with wax paper and spray paper with a non-stick cooking spray. Toss together coconut, Baileys and flour until thoroughly mixed. Beat egg whites in another mixing bowl on high speed until stiff. Gently fold egg whites into coconut mixture. Drop by heaping tablespoon 1 inch apart on prepared baking sheet. Bake for 10-12 minutes. Remove cookies from oven and cool thoroughly. To make Baileys Chocolate Glaze, melt semi-sweet chocolate chips, Baileys, and butter in top of a double boiler. Spoon by tablespoon over top cookies. Allow chocolate to set and peel cookies off wax paper. Store at room temperature in an airtight container. Make 20 cookies.
2. Christmas Martinis
1/2 cup margarine1/2 cup brown sugar
1/2 cup light corn syrup
2 tablespoons Tanqueray Gin
1 teaspoon Dry Vermouth
3/4 cup all-purpose flour
1/4 cup maraschino red cherries, coarsely chopped
1/4 cup green cherries, coarsely chopped
1 cup pistachios, unsalted, coarsely chopped
Preheat oven to 350F (175C). Butter a baking sheet and then scatter flour over butter until flour heavily coats entire sheet. Combine margarine, sugar, corn syrup, gin, and dry vermouth in a heavy bottom medium saucepan. Bring to a boil over high heat, stirring constantly, and cook for five minutes more. Remove the pan from heat and stir in the cherries, pistachios, and flour until thoroughly combined. Spoon by level teaspoon 3 inches apart on prepared baking sheet. Bake for 7 minutes until the cookies are a deep golden brown. Remove cookies from oven and cool for 2 minutes until slightly firm. Remove from baking sheet with a thin spatula. If cookies tear, cool a minute longer before removing. Allow to harden at room temperature. Store for three days in an airtight container in your refrigerator. Makes 32 cookies.
3. French Connection Checkerboards
Amaretto Chocolate Cookie Checks
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg yolk
2 tablespoons Di Saronno Amaretto
1/2 teaspoon baking powder
3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Cognac Cookie Checks
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg yolk
2 tablespoons Cognac
1/2 teaspoon baking powder
1 cup all-purpose flour
For each recipe, add butter and sugar into a mixing bowl and beat until creamy. Add egg yolk and Amaretto or Cognac. Sift together dry ingredients and beat into mixture until combined. Form 2 long ropes from each cookie dough measuring 12 inches long. Place 2 ropes of each different dough next to each other on a sheet of wax paper. Place other 2 ropes on top of the bottom ropes with Cognac rope on top of Amaretto rope and Amaretto rope on top of Cognac rope. Gently press sides, squeezing ropes together and squaring off top surface and sides. Wrap block in wax paper and place in freezer for 2 hours. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Remove dough from freezer and cut into 1/2-inch slices. Place slices flat 2 inches apart on prepared baking sheet. Bake for 12 - 15 minutes. Store in an airtight container at room temperature. Makes 24 cookies.
4. Classic Rum Balls
1 cup semi-sweet chocolate chips2 cups vanilla wafer cookies
1/2 cup Bacardi Gold Reserve Rum
2 cups powdered sugar
1 teaspoon corn syrup
1 1/2 cups walnuts
1 cup granulated sugar
Grind together chocolate chips and vanilla wafers in a food processor. Add powdered sugar and process until combined. Add the rum and corn syrup and process until crumbs form a mass. Add walnuts and pulse until walnuts are coarsely chopped and throughout mixture. Form 1-inch balls. Place sugar in a shallow bowl and roll balls in sugar. Store in wax paper lined airtight container in a cool dry place. Let balls sit for a few days before eating for best results. Makes 48 balls.
5. Vodka Citrus Shortbread
3/4 cup unsalted butter, room temperature1 cup powdered sugar
2 tablespoons Absolut Citron Vodka
2 teaspoons lemon juice
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
2 cups all-purpose flour
Preheat oven to 325F (165C). Prepare your shortbread pan according to the manufacturer’s instructions or spray an 8 x 8-inch baking pan with very light coat of non-stick cooking spray. Add butter and powdered sugar into a mixing bowl and beat until smooth. Beat vodka, lemon juice and lemon zest. Add flour and knead into mixture until thoroughly combined. Place dough in center of prepared pan and press dough over bottom of pan to edges. Prick top surface with a fork. Bake for 20 minutes or until dough just begins to turn brown. Cool for 10 minutes. Loosen sides of shortbread from pan with a butter knife. Flip pan over on to a cutting board. Tap pan if shortbread sticks. Cut shortbread into 2 x 2-inch squares or according to your shortbread pan pattern while it is still warm. Store in an airtight container at room temperature. Makes 16 cookies.
6. Coffee Chocolate Rugalach
Sour Cream Pastry1 cup unsalted butter, chilled
3/4 cup sour cream
1/4 cup powdered sugar
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
Kahlua Chocolate Filling
1 1/2 cups semi-sweet chocolate chips
3 tablespoons Kahlua Licor de Cafe
Kahlua Caramel
1/4 cup Kahlua Licor de Cafe
1 cup granulated sugar
Cut chilled butter into small pieces. Place butter, sour cream, sugar, egg yolk, flour and salt in a food processor and process until dough is crumbly. Gather dough together and knead until smooth. Divide dough into 6 flattened discs. Wrap in plastic wrap and chill for 3 hours. Meanwhile make Kahlua Chocolate Filling. Place chocolate chips and Kahlua in a food processor and process into a coarse meal. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Roll out dough disks on a floured surface into 8-inch circles. Spread 1/4 cup of filling over surface of each dough circle. Using a sharp knife, cut 8 equal wedges as you would a pizza pie. Start at wide outer end of each wedge and roll up tightly to tip, forming a crescent. Place cookies, with rolled tip facing down, 1 inch apart on prepared baking sheet. Bake for 17 - 20 minutes or until golden brown. Remove cookies from oven and cool thoroughly. To make the Kahlua Caramel, combine Kahlua and sugar in heavy bottom medium saucepan and cook over medium heat, without stirring, until mixture is a golden brown. Drizzle Kahlua Caramel over rugalach. Store in an airtight container at room temperature.
Makes 48 cookies.
7. Kamikazes Shots
1/4 cup unsalted butter, room temperature1/4 cup shortening
1/4 cup powdered sugar
1/4 cup granulated sugar
1 tablespoon Stolichnaya Vodka
1 tablespoon Roses lime juice
1/2 teaspoon Triple Sec
1 tablespoon lime zest
1 cup plus 2 tablespoons all-purpose flour
Kamikaze Glaze
1/4 cup powdered sugar
1 tablespoon Roses Lime Juice
1 tablespoon Stolichnaya Vodka
Preheat oven to 375F (190C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and shortening into a mixing bowl and beat until smooth. Beat in sugar until fluffy. Add vodka, limejuice, Triple Sec, and lime zest, and beat well. Add flour and mix well. Form balls from 1/2 teaspoon of dough and place on 2 inches apart on prepared baking sheet. Bake for 8 minutes. Meanwhile, make Kamikaze Glaze. Combine powdered sugar, limejuice and vodka in a small bowl and mix until sugar dissolves. Remove cookies from oven and immediately ice with Kamikaze Glaze. Cool thoroughly. Store in an airtight container at room temperature. Makes 76 cookies.
8. Brassy Bourbon Balls
2 cups Oreo cookies1 1/2 cup pecans
1/2 cup bourbon
2 teaspoons corn syrup
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
Soak pecans over night in glass of bourbon. Drain pecans and reserve 1/2 cup bourbon.
Scrape cream filling out of Oreo cookies, so only cookie portion measures to a full 2 cups. Combine Oreo cookies and 3/4 cup pecans in a food processor and pulse until just mixed. Add reserved 1/2 cup bourbon and corn syrup to mixture and process until combined. Gradually add powdered sugar and cocoa powder and process until mixture forms a ball. Add remaining 3/4 cups pecans and pulse until pecans are coarsely chopped and throughout mixture. Form 1-inch balls. Place granulated sugar in a shallow bowl and roll balls in sugar. Store in a wax paper lined airtight container at room temperature. Age a week or so for truly lethal balls. Makes 48 balls.
9. Jamaica Rum & Macadamia Nut Haystacks
6 egg whites1 cup granulated sugar
2 tablespoons Coruba Jamaica Rum
3 cups flaked coconut
1 cup macadamia nuts, coarsely chopped
3/4 cup pitted dates, coarsely chopped
Preheat oven to 350F (175C). Line a baking sheet with wax paper and spray paper with a non-stick coating. Combine egg whites and sugar in top of a double boiler. Cook until mixture is hot to the touch. Place rum, coconut, macadamia nuts and dates in a mixing bowl. Pour hot egg white mixture in bowl and stir until all ingredients are moistened and combined. Drop by tablespoon 2 inches apart on prepared baking sheet. Form into haystacks. Bake for 10 - 12 minutes or until golden brown. Cool completely and peel off wax paper. Store in an airtight container at room temperature. Makes 36 cookies.
10. Bourbon Pecan Chocolate Chip Cookies
1 cup unsalted butter, room temperature3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
5 tablespoons Jim Beam Kentucky Bourbon
1 teaspoon baking powder
2 1/4 cups all-purpose flour
1 1/4 cup semi-sweet chocolate chips
1 cup pecans, coarsely chopped
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and sugar into a mixing bowl and beat until fluffy. Add eggs and gradually beat in bourbon. Sift together dry ingredients and beat into mixture until combined. Stir in chocolate chips and pecans. Drop by heaping tablespoon 2 inches apart on prepared baking sheet and flatten out to 3 inches in diameter. Bake for 10 minutes. Store in an airtight container at room temperature. Makes 24 cookies
11. Wild Walnut Cookies
1/2 cup unsalted butter, room temperature3/4 cup brown sugar
1 egg
2 tablespoons Wild Turkey Straight Kentucky Bourbon
2 tablespoons milk
1 teaspoon cream of tartar
1 teaspoon baking powder
2 cups all-purpose flour
1 egg white
1 cup walnuts, finely ground
Walnut Raisin Filling
1 cup raisins
1 cup walnuts
1/2 cup brown sugar
1/4 cup Wild Turkey Straight Kentucky Bourbon
Add butter and sugar into a mixing bowl and beat until creamy. Add egg, bourbon, and milk and mix well. Sift together dry ingredients and beat into mixture until combined. Cover in plastic wrap and chill for 1 hour. Meanwhile, make Walnut Raisin Filling. Place raisins, walnuts, brown sugar, and bourbon in a food processor, and process into a finely ground mixture. Roll out half of dough on a heavily floured surface 1/4-inch thickness. Form dough into a 9 x 6-inch rectangle. Spread half of raisin mixture on rectangle and roll lengthwise into a tight log. Brush log with egg white and roll in finely ground walnuts. Repeat process with other half of dough. Wrap logs in plastic wrap and freeze for 30 minutes. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Remove log from freezer and cut into 1/2-inch slices. Place slices flat 2 inches apart on prepared baking sheet. Bake for 12 - 15 minutes, or until dough is golden brown. Cool thoroughly to allow filling to set. Store in an airtight container at room temperature. Makes 30 cookies.
12. Blackberry Schnapps Crumble Bars
2 cups all-purpose flour1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cut into pieces
1/8 teaspoon salt
1 egg
1 tablespoon Black Haus Blackberry Schnapps
Blackberry Crumb Topping
1/4 cup granulated sugar
3 tablespoons Black Haus Blackberry Schnapps
2 cups fresh blackberries
1/3 cup unsalted butter, softened
1/2 cup brown sugar
3/4 cup all-purpose flour
Preheat oven to 400F (205C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Combine flour, sugar, butter and salt in a food processor and process into a coarse meal. Add egg and Blackberry Schnapps and pulse until dough just begins to hold together. Pat an even layer of dough in bottom of prepared pan. Bake 400 for 10-12 minutes. Remove from heat and cool to room temperature. To make Blackberry Crumb Topping, place granulated sugar and Blackberry Schnapps in a small saucepan. Cook over low heat, stirring constantly, until mixture thickens into a syrup. Place blackberries in a mixing bowl and pour syrup over blackberries. Gently stir until blackberries are moistened. In another mixing bowl, add butter, brown sugar, and flour and stir until just combined. Pour an even layer of blackberries over surface of cookie. Crumble brown sugar mixture over blackberries. Return to oven and bake for 20 minutes. Cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
13. Brazilian Bourbon Blondies
1/2 cup white chocolate chips1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
3 tablespoons Jim Beam Bourbon
2 teaspoons cinnamon
1 1/2 cups all-purpose flour
1 cup Brazil nuts, unsalted, skinned, coarsely chopped
Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt 1/2 cup of white chocolate chips in top of a double boiler. Cool for 5 minutes. Add butter and sugar into a mixing bowl and beat until fluffy. Beat in melted white chocolate chips. Add eggs and bourbon and mix well. Sift together dry ingredients and gradually fold into mixture. Stir in Brazil nuts. Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched. Remove from oven and cool thoroughly. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
14. Crème de Menthe Chocolate Brownies
2/3 cup semi-sweet chocolate chips1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1/4 cup Green Crème de Menthe
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
Chocolate and Mint Crème de Menthe Glaze
1/2 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1 tablespoon Green Crème de Menthe
1 tablespoon plus 2 teaspoons unsalted butter
Preheat oven to 325F (165C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt chocolate chips in top of a double boiler. Cool for 5 minutes. Add chocolate and butter to a mixing bowl and beat until combined. Beat in sugar until smooth. Add eggs and Crème de Menthe and mix well. Gently fold in flour and cocoa powder until just combined. Pour mixture into prepared baking pan. Bake for 20 minutes or until center springs back to the touch. Remove from oven and cool thoroughly.
To make Chocolate and Mint Crème de Menthe Glaze, melt white chocolate chips, Green Crème de Menthe and 1 tablespoon butter in top of a double boiler. Stir until smooth. In another double boiler, melt regular chocolate chips and remaining 2 teaspoons butter. Stir until smooth. Drizzle green-tinted and brown chocolate on top surface of brownies, creating your own design. When chocolate sets, cut brownies into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 brownies.
15. Lemon Liqueur Squares
1/2 cup unsalted butter, room temperature3/4 cup powdered sugar
2 tablespoons Villa Massa Liquore di Limoni or Lemon liqueur
1 cup plus 3 tablespoons all-purpose flour
2 eggs
3/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons lemon zest
1/2 teaspoon baking powder
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and 1/2 cup powdered sugar into a mixing bowl and beat until creamy. Beat in 1 tablespoon Villa Massa Liquore. Add 1cup flour and beat into mixture until thoroughly combined. Pat dough into bottom of prepared baking pan. Bake for 12 minutes. Meanwhile, beat eggs for 10 seconds. Add granulated sugar and beat into a pale yellow mixture. Add remaining 1 tablespoon of Villa Massa Liquore, lemon juice, and lemon zest and mix well.. Sift together remaining 3 tablespoons of flour and baking powder and beat into mixture until thoroughly combined. Remove cookies from oven and pour lemon mixture evenly over top surface. Return to oven and bake for 20 more minutes. Remove cookies from oven and immediately dust top with remaining 1/4 cup powdered sugar. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 cookies.
16. Pumpkin Cream Cheese Squares
2 cups graham cracker crumbs, finely ground1/2 cup butter, melted
1 1/4 cup brown sugar
2 cups cream cheese, room temperature (2 - 8 oz. packages)
1 cup canned pumpkin
2 eggs
3 tablespoons Goldschlager Cinnamon Liqueur
Line the bottom of an 8 x 8-inch baking pan with a sheet of wax paper and spray with a non-stick cooking spray. Combine graham cracker crumbs, melted butter, and 1/4 cup brown sugar in a large mixing bowl and mix together until crumbs are thoroughly moistened. Pat an even layer of crumb mixture in bottom of prepared baking pan. Freeze for 30 minutes. Preheat oven to 350F (175C). Add cream cheese into a mixing bowl and beat until whipped. Add the pumpkin and beat until creamy. Beat in sugar until smooth. Add eggs and Goldschlager Cinnamon Liqueur and beat until thoroughly combined. Pour pumpkin cream cheese mixture in an even layer over graham cracker crust. Bake for 35 - 40 minutes or until a knife inserted in center of the pumpkin cream cheese comes out clean. Remove from oven and cool to room temperature. Cover with plastic wrap and chill for 3 hours or overnight. Cut into 1 /12 x 1 1/2-inch bars. Store in an airtight container in the refrigerator. Makes 25 cookies.
17. Raspberry Chocolate Frangipane Sweets
1 cup unsalted butter3 1/2 oz. almond paste (1/3 cup, packed)
1/2 cup powdered sugar
2 cups all-purpose flour
Raspberry Glaze
1/2 cup red raspberry jam
2 tablespoons Royale Chambord Liqueur de France
Chocolate Zig Zag Accent
1/4 cup semi-sweet chocolate chips
1/2 tablespoon unsalted butter
1 tablespoon Royale Chambord Liqueur de France
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and almond paste into a mixing bowl and beat until creamy. Beat in sugar until smooth. Add flour and beat until combined. Pat dough in an even layer on bottom of prepared pan. Bake for 15 minutes. Meanwhile, make Raspberry Glaze. Heat raspberry jam and Chambord in top of a double boiler, stirring occasionally, until jam melts into liquid. Remove from heat. Remove cookie from oven and immediately pour glaze in an even layer over top surface. Cool to room temperature or until glaze sets. To make Chocolate Zig Zag, melt chocolate, butter, and Chambord in top of a double boiler, stirring constantly, until smooth and combined. Dip a knife tip in the melted chocolate. Hold the knife 2 inches above the glazed surface. Quickly drizzle chocolate across glaze in a zig zag motion. Repeat process until a desired pattern is achieved. Allow chocolate to set. Cut into 2 x 2-inch bars. Store in an airtight container in the refrigerator. Makes 16 cookies.
18. Southern Comfort Pecan Chocolate and Date Diamonds
2/3 cup semi-sweet chocolate chips1/2 cup unsalted butter, room temperature
1 cup pitted dates
2 eggs
1 cup brown sugar
1 teaspoon espresso, diluted
1/4 cup Southern Comfort
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 cup pecans, coarsely chopped
Praline Pecan Frosting
1/3 cup unsalted butter, melted
1 cup brown sugar
1 cup sweetened, flaked coconut
1 1/2 cups pecans, coarsely chopped
3 tablespoons Southern Comfort
1/4 cup light cream
Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Combine chocolate chips, butter, and dates in a food processor and process into a fine grind. Add eggs into a mixing bowl and beat for a minute. Add sugar and beat until fluffy. Add chocolate, butter, and date mixture, espresso, and Southern Comfort and mix well. Fold in flour, cocoa powder, and pecans until just combined. Pour mixture into prepared baking pan. Bake for 17 - 20 minutes. Remove cookies from oven. Cool to room temperature. To make Praline Pecan Frosting, combine melted butter and brown sugar in a mixing bowl and stir until smooth. Add coconut, pecans, and Southern Comfort and mix well. Stir in cream until combined. Spread frosting over the surface of cookie and place under a hot broiler for about 3 - 5 minutes or until frosting is bubbly and begins to brown on edges. Cool thoroughly until the frosting sets. Cut into 2 x 2-inch diamonds. Store in an airtight container at room temperature. Makes 16 cookies.
19. Toffee Squares
1/2 cup unsalted butter, room temperature1/2 cup butterscotch chips
1 cup brown sugar
1 egg yolk
1 egg
3 tablespoons Tuaca Liqueur
1 1/2 cups all-purpose flour
3/4 cup coarsely chopped Skor candy bar
3/4 cup hazelnuts, unsalted, skinned, coarsely chopped
Preheat oven to 325F (165C) . Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Melt butterscotch chips in top of double boiler. Cool for 5 minutes. Add butterscotch chips and butter into a mixing bowl and beat until smooth. Beat in sugar until fluffy. Add egg yolk, egg and Tuaca and beat well. Fold in flour until just combined. Stir in chopped Skor candy bar and hazelnuts.
Spread evenly into prepared baking pan. Bake for 20-25 minutes, until center springs back when touched. Remove from oven and cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature. Makes 16 bars.
20. Anisette Toast
1 cup unsalted butter1 1/2 cups granulated sugar
4 eggs
3 tablespoons Anisette
3 tablespoons anise seeds
3 1/2 cups all-purpose flour
1 tablespoon baking powder
Add butter and sugar into a mixing bowl and beat until fluffy. Beat in eggs, Anisette, and anise seeds. Sift together dry ingredients and beat into mixture until thoroughly combined. Cover with plastic wrap and chill for one hour or until firm. Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide. Place each loaf on prepared baking sheet. Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes. Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices. Place slices flat, on their side, 1 inch apart on baking sheet. Bake for 10 minutes or until lightly toasted. Store in an airtight container at room temperature. Makes 32 cookies.
21. Mint Chocolate Chip Meringue
2 egg whites, room temperature1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 tablespoon Green Crème de Menthe
1 cup semi-sweet chocolate chips
Preheat oven to 275F (135C). Line a baking sheet with wax paper and spray paper with a non-stick cooking spray. Beat egg whites on high speed until soft peaks form. Add cream of tartar. Gradually add sugar, beating on high speed until stiff peaks form. Beat in Green Crème de Menthe. Gently fold in chocolate chips. Drop by heaping teaspoon 2 inches apart on prepared baking sheet. Use back of spoon to form meringue into peaks. Bake for 15-20 minutes. Turn off oven and let dry for another 10 minutes. Remove from oven and cool thoroughly. Gently peel off paper. Store for 1 day in an airtight container at room temperature. Makes 36 Cookies.
22. Nana’s Pear Brandy Spritzers
1/2 cup cream cheese (4 oz.)1/4 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons Pear Brandy
2 cups all-purpose flour
Brandied Chocolate Icing
1/4 cup semi-sweet chocolate chips
1 tablespoon Pear Brandy
Preheat oven to 400F (205C). Add cream cheese and shortening into a mixing bowl and beat together until creamy. Beat in granulated sugar. Add Brandy and mix well. Add flour and beat into mixture until combined. Spoon dough into a cookie press or pastry bag with a large tip. Force dough through cookie press 2 inches apart on an ungreased cookie sheet. Bake for 5 - 7 minutes. To make the Brandied Chocolate Icing, melt chocolate chips in a small saucepan over a larger pot of simmering water. Stir in Pear Brandy. Remove cookies from the oven and transfer to a sheet of wax paper. Immediately glaze the tops of the cookies with a thin coat of Brandied Chocolate Icing. Store in an airtight container at room temperature. Makes 36 cookies.
23. Cordial Butter Cookies
1 cup unsalted butter, room temperature2/3 cups sugar
2 hard-cooked egg yolks, mashed
1 egg yolk, slightly beaten
2 tablespoons B&B Liqueur
1 teaspoon grated lemon zest
2 cups all-purpose flour
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Add butter and sugar into a mixing bowl and beat until creamy. Mix in cooked and raw egg yolks, B&B Liqueur, and lemon zest. Gently fold in flour. Roll out dough on a heavily floured surface to 1/2-inch thickness. Cut out cookies with 2-inch in diameter cookie cutters. Place 2 inches apart on prepared baking sheet. Bake for 10 minutes or until pale golden color. Store in an airtight container at room temperature. Makes 32 cookies.
24. Chocolate Dipped Hazelnut Biscotti
1/2 cup unsalted butter, room temperature1 cup granulated sugar
4 eggs
3 tablespoons Frangelico Liqueur
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hazelnuts, unsalted, skinned
Frangelico Chocolate
2 cups semi-sweet chocolate chips
1/4 cup Frangelico Liqueur
2 tablespoons unsalted butter
Sift together sugar, flour, baking powder, and salt. Add butter to dry mixture and beat until thoroughly combined. Beat eggs, and Frangelico in a separate bowl and stir into dry mixture. Stir in hazelnuts. Cover with plastic wrap and chill for 1 hour or until firm.
Preheat oven to 350F (175C). Lightly spray a baking sheet with a non-stick cooking spray. Divide dough in half. Form two loaves from each half measuring 14 inches long by 4 inches wide. Place each loaf on prepared baking sheet. Bake for 20 minutes. Remove loaves from oven and place on a rack to cool for 10 minutes. Place loaves on a cutting board, and, using a serrated knife, cut loaves on the diagonal into 1/2-inch thick slices. Place slices flat, on their side, 1 inch apart on baking sheet. Bake for 10 minutes or until lightly toasted. To make Frangelico Chocolate, melt chocolate and Frangelico in top of a double boiler, stirring constantly. Remove from heat and stir in 2 tablespoons chilled butter. Dip one end of each Frangelico Biscotti in chocolate and let dry on a sheet of wax paper until chocolate sets. Store in an airtight container at room temperature. Makes 32 cookies.
25. Grand Marnier and Dark Chocolate Pizzelles
4 eggs2/3 cups granulated sugar
3 tablespoons Grand Marnier
1 tablespoon orange zest
2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 cup unsalted butter
1/4 cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
Grand Marnier Chocolate Glaze
1/2 cup coarsely chopped Cloud Nine Australian Orange Peel Dark Chocolate candy bar
2 tablespoons Grand Marnier
2 tablespoons unsalted butter
Beat eggs for a minute on medium speed. Add sugar and beat until smooth. Add Grand Marnier and orange zest and beat well. Sift together dry ingredients and beat into mixture. Melt butter and dark chocolate in top of a double boiler. Remove from heat and cool for 5 minutes. Stir chocolate butter into mixture until thoroughly combined. Heat and oil an electric pizzelle iron according to the manufacturer’s instructions. When iron is ready, spoon 1 tablespoon of batter in center of iron and close lid until pizzelle is a deep cocoa brown, about 3 - 5 minutes. Carefully remove pizzelle from iron and let cool on a rack. To make Grand Marnier Chocolate Glaze, melt dark chocolate, Grand Marnier, and butter in top of a double boiler, stirring constantly until smooth. Remove from heat and drizzle in a zigzag pattern over top of cooled pizzelles. Store in an airtight container at room temperature. Makes 24 cookies.
Share your passion for holiday baking with the Celebrations Community! If you’re looking for inspiration, visit our Christmas and Holiday Party pages to find festive food and seasonal décor ideas. As always, I appreciate a great question in my forum, Ask Jeanne, especially if it involves cookies! Check out BakeSpace for more delicious cookie recipes!
