A wonderful family Christmas tradition I started since the children came along is baking Christmas cookies. My daughter is now nearly 5, but we started doing it when she was 2, and actually do it all year round. Of course, during Christmas it becomes even more special as we make enough to give away and its a good excuse to use our special cutters in holiday shapes like a Christmas tree, bell, star and angel. The gingerbread man is my daughter’s favourite, as is the snowman.
Everyone has a favourite cookie recipe of their own, but this particular one is ideal for the busy Mom as they freeze really well and come in handy when the kids just want to do the shaping and icing part (and you have enough on your hands to want to mix and measure). Oh, and best of all, these taste really good too!
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/4 teaspoons baking soda
Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil.
With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.
In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice.
Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks. Cool completely.
To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.
Yield: Makes 40 cookies
NUTRITION PER SERVING
CALORIES 105(43% from fat); FAT 5g (sat 3g); SUGAR 8g; PROTEIN 1g; CHOLESTEROL 17mg; SODIUM 67mg; FIBER 1g; CARBOHYDRATE 15g
[tags]Christmas, Holidays, Christmas cookies, cookie recipe[/tags]