How To make Sugarplum Cookies/Christmas Cookbook

Professional Baker Teaches You How To Make HOLIDAY COOKIES!

The Best Holiday Cookie recipe you've ever tried, and Anna Olson is here with her guest Karl Lohnes to teach you how to make it!

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Recipe

Makes 16 cookies
Prep Time: 15 minutes
Cook Time: 14 to 16 minutes

Ingredients

¼ cup (60 g) unsalted butter, room temperature
½ cup (100 g) packed light brown sugar
2 large egg yolks
1 Tbsp (18 g) honey
1 tsp vanilla extract
¾ cup (110 g) all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp fine salt
¾ cup (75 g) lightly toasted chopped pecans
½ cup (85 g) white chocolate chips (see note)
½ cup (70 g) dried cranberries

Directions

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) fluted tart pan with a removable bottom.

2. Cream the butter and sugar by hand until smooth. Beat in the egg yolks, followed by the honey and vanilla. Sift the flour, baking soda, cinnamon, ginger, cloves and salt and stir the dry ingredients into the butter mixture. Stir in the pecans, chocolate chips and cranberries. Spoon this batter into the pan and press down until level, dipping your hands in flour to keep them from sticking. Bake for 14 to 16 minutes, until an even golden brown on top.

3. Cool the pan on a rack completely before slicing into wedges. The cookies will keep in an airtight container at room temperature for up to 4 days.

Note
The tart cranberries balance the sweet white chocolate, but switch to dark chocolate if you prefer a more intense chocolate flavour.


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The Easiest Christmas Cookie: Whipped Shortbread Cookies

With only six ingredients (plus sprinkles), these Whipped Shortbread Cookies may be the easiest recipe you make this holiday season. They take less than 30 minutes to make from start to finish--NO chilling required!

Recipe:

Ingredients
1 cup unsalted butter¹, softened (226g)
¾ cup powdered sugar (90g) (plus additional for imprinting cookies)
1 teaspoon vanilla extract
¾ teaspoon table salt
2 cups all-purpose flour (250g)
2 Tablespoons cornstarch (17g)
Nonpareils, jimmies, or colored sanding sugar for decorating, optional

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Instructions
00:00 Introduction
00:24 Preheat oven to 325F (165C) and line a baking sheet with parchment paper. Set aside.
00:56 Combine butter and powdered sugar in the bowl of a stand mixer (or in a large mixing bowl and use an electric hand mixer) and beat on medium-high speed (use high speed if using a hand mixer) until lightened in color, fluffy, and creamy. This will take at least 5 minutes with a stand mixer and possibly a bit longer if using a hand mixer. If needed, pause occasionally to scrape the sides and bottom of the bowl to ensure all of the butter and sugar are being well creamed.
03:10 Add vanilla extract and salt and stir until combined.
03:24 In a separate bowl, whisk together flour and cornstarch.
03:52 Turn mixer speed to medium-low and gradually add flour, stirring until just combined.
04:39 Scoop dough into tablespoon-sized scoops and briefly roll between your palms to make smooth balls. Place on prepared baking sheet, spacing cookies 1-2 inches (2.5-5cm) apart.
05:01 Use a fork to gently, slightly flatten each cookie. If the cookie dough is sticking to the tines of the fork, dip the fork in a bit of powdered sugar first to prevent sticking.
05:45 Sprinkle cookies with nonpareils, jimmies, or sugar, if desired.
06:01 Transfer to 325F (165C) oven and bake for 12 minutes. Cookies will still be light in color when finished baking. Allow to cool completely on baking sheet before removing.

Notes

¹Butter.
Butter is the most important ingredient in your whipped shortbread and the better quality you use, the better your cookies will taste. If you can get your hands on European butter, I recommend using that for this recipe (though they’ll still be delicious if you can’t!). The butter should be softened, but not so warm that it appears melty or oily. If using salted butter, reduce the salt in the recipe to ¼ teaspoon.

Storing
Store in an airtight container at room temperature for up to one week.

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Dont Peek! Sugar Plum Recipe with Miss Kitchen Witch

This Festive season, enjoy delicious Sugar Plums with this simple recipe-- but be careful! There are those who may gobble them up before you can!

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More Magic at: MissKitchenWitch.com
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Randy Makes Sugarplums

This legendary holiday treat may not be what you think it is.

Ingredients

56g (1/2 cup) chopped toasted almonds
28g (1/4 cup) chopped toasted cashews
60g (1/2 cup) chopped prunes
60g (1/2 cup) chopped cherries
30g (1/4 cup) chopped pitted dates
30g (1/4 cup) dried cranberries
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 tsp ground ginger
1/8 tsp ground allspice
Sugar, to roll the sugarplums in

Directions

Place the almonds and cashews on a baking sheet and bake them at 350F for 10-15 minutes, stirring every 3-5 minutes.
Place all of the ingredients in a food processor and mix it until it begins to come together.
Form the mixture into balls and roll them in sugar.


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Dance of the Sugar Plum Fairy by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Sugar Plums - Home & Family

Shirley Bovshow is making a holiday favorite of sugar plums with dried fruit and spices.
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Holiday Sugar Cookie Recipe

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