Tag Archives: fast Christmas cookies

Back with Lemon & Rosemary Cookies

24 Jan

Don’t call it a comeback — I been here for years.

Blogging about baking took a backseat to school, then running, then living my life, but I’m settling into 2018 and I come bearing a sophisticated lemon cookie.

I made these for my holiday cookie exchange and everyone’s mama said they’ll knock you out. Refreshing lemon with a hint of rosemary? Yes, please. Oh, and they only require ~30 min and ingredients you probably already have in your kitchen?

Don’t you never, ever
Pull my lever*.

This recipe comes from a Taste of Home (which I always thought was just for check-out aisle decoration … you live, you learn)– picture and recipe are reproduced verbatim.

Lemon & Rosemary Butter Cookies Recipe

Lemon and Rosemary Butter Cookies

Ingredients

  • 1.25 cups sugar, divided into 1 c and 1/4 c
  • 4 tsp grated lemon peel, divided into 3 tsp and 1 tsp
  • 1 c butter, softened
  • 2 large egg yolks
  • 3/4 tsp dried rosemary, crushed
  • 2.5 c all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt

Assembly

  1. Preheat oven to 350°. In a small bowl, combine 1/4 cup sugar and 1 teaspoon lemon peel. In a large bowl, beat butter and remaining sugar until light and fluffy. Beat in egg yolks, rosemary and remaining lemon peel. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. 
  2. Roll dough into balls that are ~1.25 inches; roll in sugar mixture. Place 2 inches apart on parchment paper-lined baking sheets. Flatten to 1/4-in. thickness with bottom of a glass (ed note: I did not do this). Sprinkle tops of cookies with remaining sugar mixture. Bake 12-15 minutes or until edges are golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

    *If you missed the references, do yourself a favor and go here.

 

Gingersnaps For Pinterest Flunkies

23 Dec

The lights are shining, the carolers are singing, and (this year) the lords are still a-leaping in shorts and a t-shirt on the running paths–Christmas is truly a magical time of year. If you’re like me, the shining lights and happy music act like a deceptive elixir: suddenly you’ve convinced yourself that you are a Pinterest queen and that you, too, can put together a strawberry, banana, and grape to make a snack that looks just like a Grinch with a Santa hat. Further proof that all that glitters is not gold: your version of those little snacks just look like fruit kebabs and the weather in January will still be miserable for running, even if it’s 70 on Christmas.

Today’s recipe goes out to all my people who are awesome bakers but just can’t give a damn about presentation–the bloggers who post great recipes without staging professional-level photo shoots, the parents who just send Twinkies to school without spending all night making them look like Minions, and the at-home chefs whose creations never get the biggest ooh and ahh when the buffet gets unveiled, but whose dishes are always gone the fastest once guests start digging in.

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This recipe is 100% fool proof. They taste great and look perfect each and every time. MamaKef has been making them for two decades and they have never not been superstars at the cookie exchange. Did I mention they take less than 30 minutes start to finish and require just one bowl? Leave Pinterest to your neighbor–2015 is all about the tried-and-true, no-frills-necessary gingersnap.

(But if you are actually a Pinterest Queen, whip up the insane green gingerbread cookies from yesterday, shape ’em into Christmas trees, and enjoy all the oohs and ahhs 🙂 — you earned them!)

Gingersnaps For Pinterest Flunkies

Ingredients

  • 2 c sugar (coconut sugar subs perfectly)
  • 1.5 c canola oil
  • 2 large eggs
  • 1/2 c molasses
  • 4 c all-purpose flour (I used Cup4Cup and they lost a little of their snap but were still so delicious.)
  • 4 tsp baking soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • Additional sugar for rolling

Assembly

  1. Preheat oven to 350F and line two cookie sheets with parchment paper or a silicon mat (if you have neither, leave your pan ungreased). Mix together sugar and oil in a stand mixer (or a large bowl with electric mixer) for about 1 minute. Beat in eggs one at a time. Add molasses.
  2. In a separate medium bowl, combine flour, baking soda, ginger, cinnamon, and salt. Slowly add to sugar/oil mixture and mix until you have the dough comes together- about 1.5-2 minutes.
  3. Shape into 3/4-inch balls and roll in sugar. Arrange about 1.5 inches apart on cookie sheet. Bake for 10-12 minutes, or until cookie springs back when touched gently. Cool on wire racks.
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