A few creative Christmas cookie ideas

Peanut Butter and Mocha Checkerboards

ingredients

·        1/2

cup butter, softened

·        2

tablespoons shortening

·        2

tablespoons creamy peanut butter

·        2/3

cup sugar

·        1

egg

·        2

tablespoons freshly brewed strong coffee, cooled

·        1

teaspoon instant espresso coffee powder

·        1

teaspoon vanilla

·        1/4

teaspoon salt

·        2 1/2

cups all-purpose flour

·        2

ounces semisweet chocolate, melted and cooled

·        1

egg white, lightly beaten

·        2

ounces semisweet chocolate, chopped

Directions

1.In a large bowl combine butter, shortening, and peanut butter. Beat with an electric mixer on medium speed until combined. Add sugar. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in the one egg, the coffee, espresso powder, vanilla, and salt until combined. Gradually beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir 2 ounces melted chocolate into one dough portion. Cover and chill both dough portions about 1 hour or until easy to handle.

2.Place each dough portion between two sheets of waxed paper. Roll each portion into a 5-inch square. Remove top layers of waxed paper. Brush the top of the chocolate dough with beaten egg white. Carefully invert peanut butter dough on top of the chocolate dough. Remove waxed paper. Trim edges to make a 4-1/2-inch square. Wrap dough in waxed paper or plastic wrap. Cover and freeze about 1 hour or until dough is easy to handle.

3.Cut dough square into six 4-1/2x3/4-inch strips. Working carefully, but quickly, lay one strip, cut side down, on a work surface and brush with egg white. Top with another strip, cut side down, so that the opposite colors/flavors meet; transfer the stack to a baking sheet or tray. Repeat with the remaining strips to make three stacks total. Cover and freeze about 30 minutes or until dough is firm enough to slice.

4.Preheat oven to 350 degrees F. Cut each stack crosswise into about 1/4-inch slices. Place slices 1 inch apart on an ungreased cookie sheet.

5.Bake in the preheated oven for 8 to 10 minutes or until edges are firm and cookies are set. Transfer to a wire rack; cool completely.

6.In a small saucepan heat and stir 2 ounces chopped chocolate over low heat until chocolate is melted and smooth. Place melted chocolate in a resealable plastic bag. Snip a small hole in one corner of the bag. Squeeze the bag, piping bows or desired designs on cookie tops. Let stand until chocolate sets.

from the test kitchen

• Storage Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
• nutrition facts (Peanut Butter and Mocha Checkerboards)
  • Calories 73,
   
  • Protein (gm) 1,
   
  • Carbohydrate (gm) 9,
   
  • Fat, total (gm) 4,
   
  • Cholesterol (mg) 9,
  • Saturated fat (gm) 2,
   
  • Monosaturated fat (gm) 1,
   
  • Sugar, total (gm) 4,
   
  • Vitamin A (IU) 49,
  • Thiamin (mg) 0,
   
  • Riboflavin (mg) 0,
   
  • Niacin (mg) 0,
   
  • Folate (µg) 12,
   
  • Sodium (mg) 80,
  • Potassium (mg) 25,
   
  • Iron (DV %) 0,
   
  • Percent Daily Values are based on a 2,000 calorie diet

Two-Tone Cinnamon Cookies

ingredients

• 1/2
  cup butter, softened
• 1
  3 ounce package cream cheese, softened
• 1
  cup powdered sugar
• 1/2
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1/2
  teaspoon ground cinnamon
• 1
  egg
• 1 1/2
  teaspoons vanilla
• 2 1/4
  cups all-purpose flour
• 1
  recipe Cinnamon Glaze (see recipe below)
• 1
  recipe White Glaze (see recipe below)
  
  
  Directions 

  1.In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.

  2.Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough until 1/4 inch thick. Using a fluted round 3-1/2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.

  3.Bake in the preheated oven for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.

  4.Fill a small resealable plastic bag with Cinnamon Glaze; snip off one small corner. Set aside. Spoon White Glaze over tops of cookies, spreading almost to the edges. Place cookies on a wire rack set over waxed paper. Drizzle with Cinnamon Glaze. If desired, gently swirl a knife through glazes to marble. (Reheat either glaze in the microwave if necessary.) Let stand until glazes are set. Makes about 14 cookies.
  
  Cinnamon Glaze
  
  ingredients
  1 cup cinnamon-flavor pieces, bittersweet chocolate pieces, or semisweet chocolate pieces
  2 teaspoons shortening
  directions
  
  In a small saucepan, combine cinnamon-flavor pieces and shortening. Cook and stir over low heat until melted.
  
  
  White Glaze
  
  ingredients
  1 cup white baking pieces
  2 tablespoons shortening
  directions
  
  In a small saucepan, combine white baking pieces and shortening. Cook and stir over low heat until melted.
  
  
  from the test kitchen

  • Storage Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Lemon Blueberry Fans

ingredients

• 1
  cup butter, softened
• 1
  3 ounce package cream cheese, softened
• 1
  cup granulated sugar
• 1/4
  teaspoon salt
• 1
  teaspoon finely shredded lemon peel
• 1
  teaspoon vanilla
• 1/2
  teaspoon lemon extract
• 2
  tablespoons cornstarch
• 2 1/2
  cups all-purpose flour
• 2/3
  cup blueberry or raspberry jam or preserves
• Finely shredded lemon peel (optional)
  
  
  Directions

  1.In a very large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in the 1 teaspoon lemon peel, the vanilla, and lemon extract until combined. Beat in cornstarch. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.

  2.Preheat oven to 375 F. On a lightly floured surface, roll out one of the dough portions to an 1/8-inch thickness. Using a round 2-1/2-inch cookie cutter, cut out dough. Place dough rounds 1 inch apart on an ungreased cookie sheet.

  3.Spoon 1/2 teaspoon of the jam onto the center of each round. To shape fans, bring opposite sides of each dough circle up over the jam and pinch them together where they meet, forming a point at one end.

  4.Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions. If desired, sprinkle cookies with additional lemon peel before serving. Makes about 54 cookies.

  from the test kitchen

  ·       Storage To Store:Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.