And just like that…it’s over. All of that planning and prepping…is over.
Pretend like you’re reading this on Christmas Eve, because that’s when I intended on posting it. Why I thought I would be posting on the Eve, I have not a clue.
I made two new recipes this year. I made gingerbread cookies (sorry, I guess I didn’t take a picture of them). They taste good, but are a pain in the you-know-wutt to cut (do you see what I did there? no? ok…nevermind). The dough is really tacky, even after sitting in the fridge for more than 24 hours. I also made chocolate peppermint biscotti. A few years back, I worked with a girl that made them and they were delicious. I didn’t use her recipe though.
In addition to the newbies, I also made my regular sugar cookies and my new regular (as of last year) Kringlers.
First thing’s first, I made the sugar cookie and gingerbread cookie doughs a few days before I baked them. Then let them set in the fridge for just over 24 hours. Then I rolled and cut all the cookies while my son napped. ***Baking tip*** When cutting out cookies, just set aside the scraps and pile them up. Try to handle the dough with your hands as little as possible. When you have all your scraps set aside, roll them out. Do not kneed the dough.
Once I cut the cookies, I lined them up on parchment paper, stacked them on cookie sheets, covered them in foil and put them in the freezer overnight. The next day, I transferred them to gallon size zip top bags. I folded my parchment papers and kept them in the zip top bags so I had them to bake on.
Now…for these biscotti I mentioned before. Like I said, I first had them when a coworker of mine made a bunch of different kind of biscotti a few years back. More than I love pumpkin, I love mint/chocolate or peppermint/chocolate flavors. Thankfully, the one she gave me was peppermint/chocolate. I got a wild hair this year that I wanted to try to make them. So I found this recipe. I did make a couple of changes to it. Here’s what I did…
Chocolate Peppermint Biscotti
Preheat 350 degrees
2 cups All-Purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
3/4 stick butter, softened
1 cup granulated sugar
2 large eggs
3/4 tsp peppermint extract
3/4 tsp vanilla extract
3/4 cup semi-sweet mini morsels
1/4 cup Andes Peppermint candy pieces (only around at Christmas time)
– Whisk flour, cocoa, baking soda, and salt in a medium bowl.
– Beat butter and sugar until smooth. Add eggs and beat well. Add extracts, mix well. Stir in flour mixture until combined. Mix in morsels and peppermint candy pieces.
– Divide dough in half. Flour hands and form dough into two slightly flattened logs. Place logs on baking sheet lined with parchment paper. Each log should be approx 12″ long and 2″ wide. (side note: I didn’t take this part seriously. I did mine about 9 or so inches long and maybe 3.5 inches wide, they spread a little during the first bake and then cutting them made them ridiculously long).
– Bake 35 minutes or until slightly firm to touch. Cool 5 minutes on baking sheet (side note: mine set longer than 5 min because I was eating lunch…no interrupting lunch).
– Transfer to cutting board and cut diagonally into 3/4″ slices. Arrange biscotti, cut sides up, back on cookie sheet and bake another 10 minutes or until crisp. Cool on rack.
– Drizzle with chocolate.
For my drizzle, I melted 1 regular bag of Hershey’s special dark chocolate and about 1/4-1/3 cup of the peppermint candies over a double boiler. If you don’t have a double boiler (which is me), just set a glass or ceramic bowl over a pot of 1″ or so of water. Make sure your bowl is way bigger than the pan so it sets nicely at the top. Simmer water and stir chocolate often. Once it’s all melted, I just arranged the biscotti on wax paper and used a spoon to drizzle the chocolate mixture over it all. I left it out the rest of the day to set up. It didn’t get 100% set. I couldn’t stack them but they are still yummy!!!
SUGAR cookies! Now, I know I put something about the sugar cookies in a post from last year. In there you will find the recipe. Now, once you’ve read that, you’ll know that I don’t really like to decorate the sugar cookies. But this year, I actually tried to do a little something with them. 🙂
I do my icing with a zip top bag with a corner cut off. And then I had a blow out. The zipper part didn’t hold and ended up squishing out the top while I was “decorating” a different cookie. LOL
Seriously, the best sugar cookie recipe in the world. All growing up, I thought it was my great-grandmother’s recipe. Come to find out it’s just a Betty Crocker recipe.
I had a little helper…
And last, but certainly not least, the Kringlers. (read more here).
Here are a few action shots of how these little cookies are made. I hope my Great-Grandma would be proud. 🙂
I wonder what From J to Z has up her sleeve for her second-to-last post for our #The12PostsofChristmas collaboration.