To make the holiday cookie baking a little easier this year, I decided to do 3 cookies in 3 days. Well, one of them is technically not a cookie and didn’t require baking. The top two chocolate ones are Buckeyes 2 ways, half dipped and fully dipped. Typically I only dip it half way but for those who like a larger chocolate to peanut butter ratio, you can dip the whole thing but it’s harder to get it out of the chocolate. I used a toothpick to dip the balls (heehee, “balls”) into the melted chocolate. I like to use the double boiler method so the chocolate stays melted throughout the dipping process. You could use a microwave but I hate stopping in the middle reheat the chocolate. After making these for years, I’ve come up with a production line style where I scoop all the dough using a small ice cream scooper and then do all the rolling at once. Goes way faster this way.
Next–going clockwise, Almond Crescent Cookie, I always make Almond Crescent Cookies for Christmas every year. These are still our favorite cookies. I use the same production line method as the Buckeyes, scoop all the dough out then roll.
The remaining bunch are Butter Spritz Cookies (recipe below). The trio of red/green (sorry the picture makes it look more orange than red) were the same dough with red and green food gel coloring. The disc on the bottom left was just what was left over in the spritz gun that I rolled and pressed. Spritz cookies can be made with a pastry bag and a larger star tip (or other shaped tip). These are very easy to whip together and bake up fast.
I have another cookie recipe to make, a new one but I’m waiting to do that next week since these cookies are for shipping and for the Mister to bring into work. Here’s a whole plate of spritz cookies (along with a large plate of buckeyes not pictured) for him.
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- food color gel (optional)
- decorating sugar (optional)
- Preheat oven to 400 degrees F.
- In large bowl, with mixer at medium speed, beat butter with sugar until creamy.
- Beat in egg and vanilla until blended.
- At low speed, add flour a ½ cup at a time and beat in flour just until blended, occasionally scraping bowl with rubber spatula.
- If using food color gel, two drops to start if coloring the entire batch one color. I found that one drop is enough for half a batch.
- If using a spritz gun, follow manufacturer’s instructions.
- If using a pastry bag (or a storage bag), spoon dough into bag fitted with a large star tip (about ¾-inch diameter looks nice). Pipe dough into rosettes (about 1½ inches in diameter), about 1 inch apart, onto ungreased large cookie sheet. Sprinkle with decorating sugar if you like.
- Bake cookies 6 to 10 minutes, until cookies are set but NOT browned. It takes about 8 minutes in my oven. Let cookies remain on cookie sheet on wire rack 3 minutes to cool slightly. Remove cookies to wire rack to cool completely.Store cookies in tightly covered container.