Thought I'd share recipes for 2 easy cookies. The cranberry orange ones are our favorites. I made batches of dough over the weekend and put in the freezer to bake later. It's great to have in the freezer, because then you can slice off what you need and bake. For both, I use coarse sugar that I find in the baking section... makes them extra crunchy and pretty!
Cranberry Orange Cookies
Foodtasia.com
2 1/4 cups (319g) all-purpose flour (scoop and level method)
1/2 teaspoon salt
16 tablespoons (227g) unsalted butter, softened
3/4 cup (149g) granulated sugar
1/2 cup (57g) confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup chopped dried cranberries packed
1 tablespoon finely grated orange zest from 2-3 oranges (I usually use more)
1/2 cup sugar for sprinkling on cookies optional
1. Whisk flour and salt together in a bowl.
2. Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.
3. Mix in the egg yolks and vanilla until combined.
4. Mix in the flour and salt just until combined.
5. Mix in the dried cranberries.
6. Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.
7. When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.
8. When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.
9. Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.
10. For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.
11. For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom
Gingerbread Cookies
(sippitysum.com)
3 cup plus 2 tablespoons all-purpose flour
2 tablespoon unsweetened Dutch-process cocoa powder
2 1/2 teaspoon ground ginger
2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter (at room temperature)
2 teaspoon baking soda
1 cup packed dark brown sugar
2 tablespoon ginger, fresh, peeled, and finely grated
1/2 cup unsulfured molasses
1/3-1/2 cup turbinado or demerara sugar
1. In a medium bowl, sift together flour, cocoa powder, spices, and baking soda.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, brown sugar, and grated ginger on medium speed until fluffy. Beat in molasses. Beat in flour mixture in batches until the dough just comes together.
3. Shape dough into a log about 12 inches long and 3 inches in diameter; wrap in plastic wrap. Refrigerate until firm, about 2 hours (or up to overnight, see note).
4. Preheat oven to 325ºF. Pour the turbinado or demerara sugar into a shallow bowl or sloped plate. Line two or three baking sheets (depending on size) with parchment paper or nonstick silicone baking sheets. Slice dough into 24 slices about ½‑inch thick. Dip one side of cookie in the turbinado or demerara sugar. Place, sugar-side up, onto the baking sheets, spacing each cookie 2 inches apart. Bake until surfaces crack slightly, about 10–12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Store cookies in an airtight container for up to 3 days.
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