The Christmas tree is up and decorated, the tree skirt is in place and the sweet aromas of baked goods are wafting from the kitchen. Hopefully this is a scenario occurring in each household because there are few days before the holiday is upon us.
Growing up, my family would start a week or two before Christmas preparing all different types of cookies, biscotti and cheeseballs to package up and give to our neighbors, friends and family. It was a hefty task to undertake because the kitchen would smell delicious and the variety of baked goods was so tantalizing; it would have been easier just to consume it all by ourselves. The joy of giving during this time of year is amazing. Because there is often little time for people to be in kitchens, an edible gift from the kitchen means a lot to those receiving it.
How does one set up a simple but elegant food gift? It starts with picking the seasonal platter, tin or dish that would best fit the occasion. Picking out favorite cookie recipes is the next feat. Usually family favorites that have passed through generations are the best. Even though fancy recipes are great, the smoothest process can be choosing the best recipes that are quick to prepare and taste amazing.
Here are three recipes I grew up making every year. Make sure to keep a few for yourself to have with some hot chocolate or coffee and enjoy giving edible gifts to those near you this year.
Snickerdoodles
Makes 3 dozen.
Ingredients
- 1 c unsalted butter
- ½ c sugar
- 2 eggs
- 2 ¾ c flour, sifted
- 1 tsp baking soda
- ¼ tsp salt
- 1 Tbsp orange rind
- 2 tsp cream of tartar
Cinnamon-sugar mixture
- 2/3 c sugar
- 1 tsp cinnamon
Method
Cream butter and sugar until mixed. Add eggs, one at a time, beating in between. Sift dry ingredients and add into the wet ingredients and mix well until combined. When dough is ready, pinch a tablespoon of dough and roll into a ball. Repeat with the rest of the cookie dough. Combine the sugar and cinnamon in a bowl and roll each cookie ball into the sugar and place on a cookie sheet, one-inch apart. Bake for 8–10 minutes at 375 degrees F.
Sandies
Makes 3 dozen.
Ingredients
- 1 c unsalted butter, softened
- 6 Tbsp powdered sugar
- 2 Tbsp vanilla extract
- 2 c sifted flour
- ¾ c pecans, chopped
- 1 Tbsp water
- 1 c powdered sugar for rolling
Method
Cream butter, sugar and vanilla well. Add the sifted flour and mix until well combined, then add water. Blend in the chopped nuts. Pinch about 1 tablespoon of dough and roll into a ball. Place one-inch apart on baking sheet and bake at 300 degrees F for 35 minutes. Allow cookies to cool for 10–15 minutes before rolling cookies in powdered sugar.
Chocolate-Chip Candy Cane Cookies
Makes 3 dozen.
Ingredients
- 2 c all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup salted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg white
- 1 cup dark chocolate chips
- 1 cup crushed candy cane candy
Method
Preheat oven to 325 degrees F and place a sheet of parchment paper over a cookie sheet. Sift flour, salt and soda, and set aside. Mix the sugars with the melted butter until thoroughly mixed, then add the egg, egg white and vanilla extract. Mix until creamy. Add sifted ingredients and mix until blended. Stir in the chocolate chips and crushed candy cane candy. Scoop about a tablespoon of cookie dough onto the baking sheet and place one-inch apart. Bake for 15 minutes and cool on cookie rack.
- Photos: Noelle Kelly
