There is a good reason why I’m not in a bakery or restaurant business; I was not meant to cook and bake in a rush – being in a kitchen is supposed to be therapeutic for me where I can nourish and nurture my suppressed creative side. Oh well, can’t have my way all the time. Like many of you I am in this holiday rush to get my cookies baked and sort out the gifts, etc, etc.
Here, I have included two wonderful cookies I baked today. In fact I also baked Pfeffernüsse (check here for the recipe), but since I posted that already I will not repeat myself. There is also Basler Brunsli which is a very traditional Swiss Christmas cookie recipe.
Magical Mint Kiss Cookies: makes about 48
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup good quality baking cocoa
about 48 Hershey’s Chocolate Mint Kisses, unwrapped
Heat oven to 350F. Beat butter, sugar, and vanilla in a large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
Mold scant tablespoon dough around each Kisses, covering completely. Shape into balls. Place on ungreased cookie sheet.
(Here in the states, you can oftentimes find these Mint Kisses around holiday season. If you cannot find these you can substitute with any mint chocolates).
Bake 8-10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely and roll in powdered sugar.
We’ve been making this cookie for many years. I can say this is one of my children’s favorite cookies. It’s simple to make and tastes really good. In the past, I have tried with other Kisses, but I think the Mint Kisses tastes the best.
Drömkakor (Swedish Dream Cookies): Makes 45-50 cookies
1-2/3 cups flour
1 teaspoon baking soda
8 Tablespoons (1 stick) unsalted butter, softened
1-1/4 cups sugar
1 Tablespoon vanilla sugar
1/3 cup corn oil
Heat oven to 300°. In a small bowl, whisk together flour and baking soda; set aside. In a large bowl and using a handheld mixer on medium speed, beat butter and sugars until pale and fluffy, 1–2 minutes. Add oil and mix until smooth. Add dry ingredients and stir until just combined. (At this point you will wonder if you had made a mistake with the instruction, because the dough will feel very dry and crumbly. DON’T WORRY! you are on the right path!)
2. Using a tablespoon-size measuring spoon, divide dough into about 40 portions. Using your hands, shape dough portions into balls. Place dough balls 2″ apart on baking sheets lined with parchment paper. Bake 1 sheet at a time until cookies crack on top and are just set, 25–30 minutes. Transfer to a wire rack and let cool before serving.
This recipe came from Saveur. We really LOVE this cookie! It’s a lighter version of shortbread, but once you bite into it and chew the cookie starts to melt in your mouth! Really really yummy!!