Christmas is a time of many unexpected guests. Cookies are the perfect homely treat to have on hand throughout the season – try out these delicious recipes with a festive twist.
Spiced Hazelnut and Orange Christmas Biscotti
INGREDIENTS
- ¾ cup caster sugar
- 2 eggs
- 1 cup self-raising flour
- 1 cup plain flour (plus extra for dusting)
- ⅓ cup hazelnut meal
- 120g packet skinless hazelnuts
- 2 tsp orange rind, finely grated
- 2 tsp allspice
METHOD
1. Preheat oven to 180 C, and line a large baking tray with baking paper.
- Beat sugar and eggs with an electric mixer until thick and creamy – this should take about 5-8 minutes. Stir in both flours, hazelnut meal, nuts, rind and juice, and spices and mix well to combine.
- Lightly dust a flat, clean surface with extra plain flour. Turn out dough onto surface and knead gently.
- Shape into an 8cm x 30cm log shape. Place on prepared tray and bake for 40-45 minutes until firm to the touch. Remove and set aside to cool (approx 20 mins)
- Reduce oven to 150 C and line 2 large baking trays with baking paper.
- Using a serrated knife, cut the log into 1cm thick slices. Place these pieces on prepared trays in a single layer.
- Return to oven and bake for 15 minutes, turning halfway through. Biscotti should be firm but not golden. Cool completely before serving.
Source: Taste.com.au
Butter Pecan Christmas Cookies
INGREDIENTS
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup raw sugar
- 2 tsp vanilla essence
- 2 large eggs
- 1 cups plain flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup pecans, chopped
For maple buttercream
- ½ cup butter
- 1 ½ cup icing sugar
- 2 tbsp maple syrup
- 2 tbsp heavy cream
- Pecans, chopped, to decorate
METHOD
- Preheat oven to 175 C. Line a large baking sheet with baking paper.
- Using a hand mixer, beat butter and both sugars in a large bowl until smooth. Add vanilla and eggs, and beat until combined, then add flour, baking soda and salt. Fold in chopped pecans.
- Portioning as a single tablespoon per cookie, scoop onto baking tray.
- Bake for 10-12 minutes until golden. Remove and leave to cool completely
- To make frosting, beat butter for about 2 minutes until smooth and fluffy with a hand mixer. Add powdered sugar and beat until combined, before adding maple syrup and heavy cream. Beat frosting until creamy and smooth – if it seems too thin or liquidy, continue adding icing sugar ¼ cup at a time until desired consistency is achieved.
- Frost cookies and decorate with more pecans.
Source: Delish.com
Christmas Candy Cane Chocolate Cookie
INGREDIENTS
- 350g dark chocolate (70%), roughly chopped – divided into 200g and 150g
- 4 tbsp salted butter, softened
- ½ cup plain flour
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ⅔ cup raw sugar
- 1 tsp vanilla extract
- 200g milk chocolate
- Packet of candy canes, crushed
METHOD
- In a metal bowl set over a saucepan of gently simmering water, melt 200g of the dark chocolate and the butter. Once smooth, allow to cool.
- Mix flour, baking powder and salt in a bowl and set aside.
- With an electric mixer, beat eggs, sugar and vanilla for 8-10 minutes until lightly and fluffy. Stir in dark chocolate butter mixture and the remaining 150g of chopped dark chocolate. Add flour mixture and stir until smooth.
- Allow the mixture to rest for 15 minutes. Meanwhile, preheat oven to 175 C and line a large baking sheet with baking paper.
- In single tablespoon portions, scoop dough onto baking sheet, leaving 3-5cm between cookies.
- Bake for 8-10 minutes, then remove and leave to cool.
- Melt milk chocolate. Dip cooled cookie halfway into milk chocolate, then dip (or sprinkle) crushed candy cane. Leave cookies on wire rack until hardened.
Source: Epicurious.com