Just because Thanksgiving Day has passed, doesn’t mean we can’t stretch it into the weekend, or farther! Especially when it comes to Sugar Cookies or Pumpkin Bread, both of which are featured in my latest entry of Our Cookie Journal.
Attention all chocoholics: this cookie is going to be your new fave! Double Dark Chocolate Shortbread Cookies are melt-in-your-mouth goodies with a delicate outer crunch. With a short list of ingredients, and dough that can be stored in the fridge or freezer till you’re ready to bake, they’re perfect for the busy holiday times ahead.
Here’s a holiday cookie from A Spicy Perspective for all you fruitcake fans. They’re light, bright and topped with all the goodies you find in the traditional holiday favorite. Fruitcake Cookies are roll-out cookies that are baked, topped with a rum glaze, then sprinkled with chunks of dried fruit, nuts and seeds.
Don’t worry — these Peanut Butter and Jelly Cookies still boast their trademark criss-cross pattern. But they’ve been spiked with chopped golden raisins to give them a “jelly” boost. You’ll wind up with a sweeter, chewier version on this holiday classic.
These aren’t your ordinary ginger cookies. In addition to the usual ingredients you’d find in a ginger cookie — ginger, molasses, brown sugar — these Spiced Ginger Cookies boast candied ginger. Roll them in turbinado sugar before baking or try a light sprinkle of sea salt.
Brown butter seems to be the latest “craze” in cookie recipes. It adds a nutty flavor and gives the cookies an extra-chewy texture. These Brown-Butter Milk-Chocolate Chunk Cookies With Raisins are sophisticated and grown-up with their flavorful addition of golden and dark raisins.
Here’s another entry from last year’s cookie contest sponsored by Tulsa World. Despite their lofty name — World’s Best Cookies — they’re simple to make and they call for ingredients you’re likely to have in your cupboard, such as potato chips, pecans, coconut and cornflakes.
Tulsa World sponsored a cookie contest last year and it was such a success that the publication is calling for new recipes again this year. Last December, Jacque Schneider submitted this memorable recipe for Creme de Menthe Cookies. The melt-in-your-mouth sandwich cookies are best made in stages, so as not to be too overwhelming. Better double the recipe though!