How To make Sugarplum Cookies/Christmas Cookbook

Shortbread with Cranberries

We are counting down to Christmas with another baking video!
This recipe from Christmas Cookies is delish.

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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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Sugarplums! (How to Make This Christmas Classic)

Yes, sugarplums are an actual thing. I had never eaten these until my guy made them the first Christmas we were together. Now I need a bottomless supply every holiday season... Amazingly bright & flavourful, they're a refreshing break from all the rich baked goods during this time of year. Plumb in old English used to encompass any & all dried fruit (think plum pudding.) Sugarplums were originally whole candied plums but have come to signify any concoction of dried fruits rolled into balls then coated in coarse sugar or fine coconut. This recipe is our favorite; the combination of clementines, candied ginger, dried apricots & cranberries is truly a Christmas explosion in your mouth! Try to find organic dried cranberries; the difference is like night and day. Red glacé cherries can also be used in their place if you don't mind all the sugar & food colouring. Adapted from the Canadian Living Christmas Book circa 1993. The amount shown is double the recipe below. You'll need:

250g dried apricots, cut into strips
1 tsp clementine zest
1/3c clementine juice
2T honey
50g candied ginger, diced
1/2T apricot brandy (optional)
2T dried cranberries, finely chopped
medium unsweetened coconut

In a small heavy saucepan, combine apricots, tangerine zest, juice & honey. Cover & bring to a simmer. Reduce heat to low & cook, stirring frequently, for about 10 minutes or until very tender & shiny. Uncover & cook, stirring, 3-4 minutes longer or until liquid is absorbed. Remove from heat; stir in ginger & apricot brandy, if using. Let cool slightly

Transfer to food processor; purée until smooth. Transfer to a bowl & stir through the chopped dried cranberries. Cover & chill at least 30 minutes or overnight.

Place coconut in a wide bowl. Drop in teaspoonfuls of the apricot mixture ensuring each is covered with coconut. Using hands, shape into balls. Place on a parchment lined baking tray. Cover loosely with parchment paper & let stand for 2 days in a cool, dry place. They improve with age, really best after about a week of air drying.

Sugarplum Cake Vintage Christmas recipe Collaboration with Moss Family TV

We are joining an open Collaboration with Moss family TV.It is a Vintage Christmas Recipe called Sugarplum cake. Hope you enjoy!
Recipe:

Moss Family TV channel




Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.

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We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license.

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Shortbread Cookies | ONLY 5 INGREDIENTS!

⭐Today we are making 5 ingredient shortbread cookies. One batch alone makes 40-50 cookies so there's plenty to go around!

Get the recipe here:


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⭐????????????????????????????????????????????
2 sticks (1 cup) unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt

⭐????????????????????????????????????????????????
????. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
????. Using a stand mixer or electric beaters, beat butter until fluffy, about 1 minute. Add powdered sugar and vanilla extract and beat again. Scrape down the sides as needed. Add flour and salt and beat to combine. Do not overmix.
????. Knead the dough a few times on a floured surface. Roll out the dough with a rolling pin to about ¼-inch thick. Cut into shapes with cookie cutters and prick with a fork, if desired.
????. Place cookies the parchment-lined baking sheet. Bake for 12-15 minutes, or until golden on the sides and bottom. Cool on a drying rack.
????. Optional Decoration: Dip cookies in melted chocolate. While chocolate is warm, decorate with sprinkles. Set cookies on a drying rack and let chocolate dry completely before serving.

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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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Christmas cookies are the best way to get into the holiday spirit ♥️????❄️ #cookiedecorating