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What Kind of Cookies Do You Make for the Holidays?

Posted by David Venable 1354828581.26
Hello, foodies…
Sunday marks the start of Cookie Exchange Week on In the Kitchen with David and I hope you're as excited as I am…cookie baking has always been such an important part of my family's traditions.
Whether you're just making cookies for Santa, or you really do have cookie exchanges planned with friends, family, or co-workers, we've got two terrific (and unique!) recipes lined up for you this week. On Sunday we're making my amazing Dark Chocolate Coconut Macaroons. Wednesday, we've got Chocolate Hug Cookies!
Dark Chocolate Coconut Macaroons
Dark Chocolate Coconut Macaroons
This recipe is prepared with the KitchenAid 4.5-Quart 300 Watt 10-Speed Tilt-Head Stand Mixer (K37868).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
5 cups sweetened flaked coconut
2/3 cup all-purpose flour
1/2 tsp salt
1 (14-oz) can sweetened condensed milk
2 tsp vanilla extract
1 tsp pure almond extract
Sliced almonds
1-1/2 cups dark chocolate morsels, melted (for dipping)
Preheat the oven to 325°F. Line a baking sheet with parchment paper; set aside.
Fit a stand mixer with a paddle attachment. Combine the flour, coconut, and salt in a mixing bowl until the coconut is evenly coated with flour. Slowly pour in the sweetened condensed milk, vanilla, and almond extract. Mix on low speed until the coconut is completely coated with the condensed milk.
Use a tablespoon to drop the dough onto the prepared cookie sheets. (Each cookie should be about the size of a golf ball.) Place a sliced almond on top of each macaroon. Bake for 25–30 minutes, or until the coconut is toasted and golden brown on the outside.
Allow the cookies to cool for 45 minutes, then dip the bottom of each macaroon in the melted dark chocolate. Place the cookies back onto the lined cookie sheet and let them cool completely, or until the chocolate has set and hardened.
Earlier this month, I asked you to send me some baking questions and here are two. I asked Cheryl Day of Savannah's Back in the Day Bakery to help me with the first one. Thanks, Cheryl!
I'm in a constant search for the perfect cookie sheet. When should I use a shiny baking sheet? When should I use a dark baking sheet? Do sides matter? 
Darker pans generally absorb heat quicker and transfer the heat quicker to your baked goods. They're best for darker cookies (molasses, ginger snaps, macaroons). On the other hand, a light-colored pan will give you a lighter brown baked goods, best for chocolate chips, oatmeal, or shortbreads. A heavier pan will take longer to heat up, but will continue to bake after you remove it from the oven.
Here's another question..this one from Deborah who asked for advice on cooling cookies in a tight kitchen. 
Deborah, my best advice is to clear everything off your countertops you can…the coffee maker, the blender, knife block, everything non-essential to baking. If that doesn't do it, consider a folding island kitchen cart. This one has space for three cookie sheets (or more, depending on their size). And, can fold it down after you're finished.

More Q&As to come Wednesday! In the meantime, while sweets are on our minds, here are two more recipes you just might want to bake up this month, courtesy of Sunday's "Cookbook Corner" selection…The Complete Cook's Country Cookbook from America's Test Kitchen (F09884).
Ultimate Cinnamon Buns
Texas Sheet Cake
So not only do we have the America's Test Kitchencookbook this Sunday, but those kind folks also wanted to share a holiday cookie recipe: Chewy Chocolate Cookies.
Tell me about cookie-baking traditions for today's blog question. What kind of cookies do you make? Who helps? Who eats the dough!? I can't wait to make my macaroons again this Sunday…they're just out of this world! I hope you agree! See you Sunday at Noon ET.
Keep it flavorful!

Blog Author Posts
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floozy1355084683.4534 PostsRegistered 1/6/2008

I LOVE snickerdoodles! Eating them brings back memories of my childhood. My sister-in-law always baked these cookies at Christmas.

CAB871355085116.0671 PostsRegistered 12/9/2012
I have been making Pignoli Cookies for family and friends for 25 years and everyone seems to love them. They tell me my cookies are the best !! LOL. It makes me happy seeing everyone eating them and enjoying them so much !

ATH2O1355093046.5531 PostsRegistered 12/9/2012

My favorite cookie to bake at the holiday time is Biscotti. It reminds me of my Great Grandma who was born in Italy. Also, did anyone see the plate that Meridith Lawrence used to put her seasoned Olive Oil in? It was 3 leaves connected and boy would I like one of those?

grannyshope1355097484.6571 PostsRegistered 12/9/2012

I love cookies! Every year at Christmas I make lots of cookies. But my favorite and most requested is my peanut butter cookie. It is great for folks to try these and then watch them smile! Makes Christmas a little brighter!

Calruby1355102540.0935 PostsRegistered 5/30/2010

I forgot to post this morning. I love to bake in the winter when it's cold out. But for Christmas, I think any cookie will do.

My fave is the old Chocolate Pudding Cookie recipe that my mother found inside a Jell-O Pudding and Pie Filling box many many years ago. They always come out great!!! Of course, you can use any flavor pudding...but I always use chocolate! Yummm.....

Shelly_951355104840.951 PostsRegistered 12/9/2012

Every year I make spritz cookies....but my absolute favorite would be my Grandmother's recipe for cut outs. Instead of boring old vanilla, it calls for a bit a mace. NUMMY!!! This year I started a new tradition of baking cookies with my nieces. They have a blast!

blebirdnana1355158633.6079 PostsRegistered 7/22/2012

I always make lemon coolers, oatmeal raisin, macaroons,chocolate chip,pumpkin spice, gingerbread,sugar, and peanut butter kisses. Sometimes I make more, but this is my usual.

moonmau1355176877.0231 PostsRegistered 1/20/2011

Oatmeal Scotchies with Chocolate Chips

lrebetsky1355348623.4410 PostsRegistered 10/29/2009

I make:

Chocolate Dipped Orange Logs

Tea Cookies

Melting Moments


Peanut Butter Cup Cookies

Chocolate Chip Oatmeal

Oatmeal Raisin

White Chocolate Cranberry

Coconut Macaroons

Lemon Coconut Bars

Salted Peanut Chews

Triple Chocolate Toffee Coffee Cookies

gamina1355425602.1473 PostsRegistered 7/17/2012

I love to make Peanut Butter Pecan Cookies they are easy and really good too!

puzzlelady1355936482.8377 PostsRegistered 7/18/2010

We have a family recipe that we use every year for sugar cookies. I've never had one that was so easy to make but doesn't get hard. Of course the kids love decorating them and themselves as well. Rice Krispie treats are always a good bet. But the sugar cookies are the favorite.

miss8691356751072.0874 PostsRegistered 6/19/2011

It's a tradition in our house, every year at Holiday time, we make soft sugar cookies(drop cookies) sprinkled with cinnamon and sugar before baking(YUM!!!)

gailinflor­ida1382066432.49715 PostsRegistered 7/25/2010

Hi David, I make Romanian Snowball cookies, pecan pie cookies, black walnut cookies, pumpkin cookies, yummy can't wait for the holidays!

JEM601382893312.295 PostsRegistered 7/22/2012

Red Velvet Brownies, Chocolate Chip/Peanut Butter Chip pan bar cookies, sand tarts (thinly sliced), peanut butter cookies, pumpkin pan bar cookies, just to name a few.

dhogue11385925317.671 PostsRegistered 12/1/2013

I love white chocolate covered OREOs!!!

Little Tex­as1385925649.3071 PostsRegistered 12/1/2013
Ho!Ho!Ho! David, this is my first blog response Ever to send. I wanted you to know that our family gets together and makes Italian Fig cookies at Christmas time. These are our favorites among others as well but Fig cookies have a special place in our hearts due to our Italian ancestors. May God Bless you and your family at this Christmas time and always.! Come on people send in those blogs for David because you know you have a favorite cookie at Christmas!!!!!

Judyann31385926137.872 PostsRegistered 11/20/2011

Hi David,

One of my favorite cookies is black raspberry chocolate chip Rugalach. The filling is made with black raspberry jam and black raspberries that we have growing in abundance on our property (and of course, chocolate chips and nuts). One of the unique ingredients in the crust is vanilla ice cream. It is a labor of love to make, but worth the effort. They store well and actually taste better a day or two after baking.

MarcoFields1385927142.0431 PostsRegistered 12/1/2013
Hi David, I feel you are my Kitchen Cousin!!! My favorite cookie is a cherry wink which I used to make with my mother and twin brother every Christmas. This cookie recipe came from a very old Pillsbury cookbook and is an easy fluffy sugar cookie with chopped pecans in the base. Then you form the dough into a ball, roll in crumbled corn flakes and top with a quarter of a maraschino cherry. Hence the wink! Bake them off and they are just wonderful. I enjoy your show twice a week and wish you all a great holiday!

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