2021 Holiday Cookies – Lemon Cornmeal, Sugar Cookies, Jam Rugelach, Chewy Pumpkin

This year, the kids and nieces and nephews were in tow to decorate cookies. I used the gingerbread cookie recipe from last year and also added a few new ones:

LEMON or ORANGE CORNMEAL COOKIES – this was per S’s request. She loves lemon desserts. The original recipe called for orange, but we went with lemon. The cornmeal adds a very nice textural component. I believe that I added lemon extract to amp the lemon flavor, which was still very faint. But it isn’t to sweet, and a nice option for breakfast of tea cookie. Rolling them this would make these cookies crispy. The dough was initially impossible to work with despite time in the fridge. I think chilling overnight is the way to go. To punch up the citrus flavor, a simple citrus icing drizzle would be very nice.

INGREDIENTS:

• 1 1/2 cups (7 1/2 ounces) flour
• 1 cup (5 ounces) cornmeal
• 2 sticks softened butter
• 1 cup (7 ounces superfine sugar) + 1 TBSP citrus zest whirled together in the food processor
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 whole egg + 1 yolk
• 2 tsp vanilla
• optional extract, maybe 1 tsp

Beat butter, sugar, zest and salt for about 3 minutes. Add eggs, vanilla and extract if using. Add the dry ingredients and knead until the dough comes together. Roll dough to 1/4″ thickness between two sheets of parchment, loosening the dough off the paper as needed to prevent sticking. Chill overnight.

Cut into shapes and bake at 375 degrees for 6-8 minutes, until just lightly browned on the edges

Consider making an easy icing using citrus juice and powdered sugar once fully cooled.

SUGAR COOKIES FOR DECORATING

I have never liked sugar cookies, but these are actually very tasty, light and crisp but sturdy enough to stand decorating. I made these pretty thin which led to the crisp consistency I like. I had plans to make a tall Christmas Tree cookie tower, but the cookies were too thin to make an impressive display. I would consider making thicker cookies if I wanted to make the tower.

INGREDIENTS

• 7 ounces superfine sugar
• 2 sticks COLD butter
• 1 egg
• 1 tsp vanilla
• 3/4 tsp salt
• 1/2 tsp vanilla
• 12 1/2 ounces flour
• 1/4 tsp baking soda
• 1/4 tsp baking powder

In the food processor, process the sugar and butter for about 30 seconds until it’s a uniform mass. Add the wet ingredients, then pulse for about 10 seconds until a paste is formed. Add the dry ingredients and process until crumbly, about 10 seconds, then knead by hand. Roll to 1/8″ thickness between 2 sheets of parchment paper, then chill 90 minutes or freeze for 30 minutes. Bake at 300 degrees on the lower middle rack for ~14 minutes, rotating in the middle of baking.

Makes 40 2″ cookies

RUGELACH

• 7 1/2 ounces flour
• 1/4 cup sugar
• 1/4 tsp salt
• 6 ounces cold cream cheese
• 10 TBSP cold butter
• 1/4 cup sour cream
• 2/3 cups jam

Process the dry ingredients, then add cream cheese. Pulse X 5

Add butter, then pulse 5-7 times. Add the sour cream and process for 10 seconds. The dough should have clumps but them comes together. Knead the dough by hand briefly. Divide into two 4″ discs. Chill

Roll each disc into a 12 inch circle. Spread 1/3 cup jam onto each circle. Cut the circle into 16 wedges, then roll starting from the outer edge.

Place onto baking sheet and brush egg wash, sprinkle with coarse sugar

Bake at 375 degrees for 30 minutes. Be careful to remove before the jam starts to burn.

CHEWY PUPMKIN COOKIES – I was excited to try this recipe that described these cookies as chewy rather than cakey. The secret seems to be in the use of dark brown sugar. Didn’t get around to making these unfortunately.

• 2 sticks of butter, browned and cooled (about 10 minute cooking process)
• 1 1/2 cup (280 grams) dark brown sugar
• 1 egg yolk
• 3 TBSP maple syrup
• 1 tsp vanilla, maybe more
• 1/3 cup canned pumpkin puree
• 2 1/4 cups (280 grams) flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Sugar coating: 2 TBSP brown sugar + 2 TBSP granulated sugar + 1 tsp cinnamon

Whisk butter and dark brown sugar together, then add the rest of the wet ingredients, whisking to combine Add the dry dry ingredients. Roll cookies into a ball (maybe 1 1/2 TBSP), then roll into sugar cinnamon mixture. Bake at 350 degrees until puffed and slightly underdone in the center

Homemade Soft Pretzels

500 grams bread flour + 1 1/4 to 1 1/2 cups warm water

2 1/4 tsp yeast

3/4 tsp salt

Mix in the stand mixer with a dough hook for about 5-8 minutes until the dough bounces back. Hand knead for 3 minutes.

Let rest for 10 minutes while waiting for the water to boil. Boil 4 cups of water with 8 TBSP baking soda in a small saucepan. No need to let the dough rest for any longer. they will just be harder to shape.

Portion dough into 12 pieces and roll into a long rope, then shape. Place on oiled parchment paper

Place each pretzel into the boiling baking soda water for 20 seconds, then place back onto parchment

Bake at 400 degrees for 12 minutes until dark golden brown.

Brush with butter and salt or cinnamon sugar.

Pull Apart Sour Cream Rolls

Yields 24 rolls.  These will be good for leftovers thanks to the unique technique of cooking some of the flour.  They are fluffy and indulgent, and high rising.  Slightly sweet and salty.  One could consider halving the recipe to make smaller rolls, especially if you like the toasty tops.

• INGREDIENTS:
  • 1/3 cup (40 grams) + 5 cups (650 grams) bread flour
  • 1/2 cup whole milk
  • 1/2 cup water
  • 1 cup sour cream, room temperature or slightly warmed
  • 1 1/2 tsp yeast
  • 1/4 cup sugar
  • 1 3/4 tsp salt
  • 2 eggs, plus one for brushing on top
  • 8 TBPS softened butter, divided into 4 TBSP for the dough/2TBSP for the pan/2TBSP for brushing on top
  • Finishing salt for sprinkling on top

• 1/3 cup flour (40 grams) + 1/2 cup milk + 1/2 cup water – in a small sauce pan, heat the ingredients, whisking constantly until the mixture forms a thick paste, ~10 minutes.  Scrape into a stand mixer bowl.
• Add the sour cream to the mixture and turn on the mixer. 
• Add the remaining flour (650 grams), 1/4 cup sugar, 1 3/4 tsp salt and 1 1/2 tsp yeast.  Hand mix a bit to get the cooked flour out from under the rest of the flour and more evenly distributed.  Restart the mixer.
• Add 2 eggs, one at a time.  Once the dough comes together,  add 4 TBSP butter, 1 TBSP at a time.  Continue to mix at medium-high speed until the dough comes together in a soft, smooth ball, about 8 minutes. 
• Knead by hand a bit, adding flour if needed.  Place in a bowl to rest ~60 minutes until puffy.
• Butter the 9X13 baking dish with 2 TBSP softened butter.
• Shape into 24 portions (about 60-65 grams each).  Roll into balls and place in the baking dish.  Cover and let rise another 60 minutes.
• Brush with egg, then sprinkle with flaky salt.
• Bake at 350 degrees for about 30 minutes, until the tops are golden brown.
• Remove from oven and immediately brush with 2 TBSP butter.

Moon cakes

omnivorescookbook.com/traditional-mooncake/

Catherine’s Sweet Potato and Coconut Haupia Pie

Shortbread Crust

• 6 TBSP unsalted butter
• 1 TBSP sugar
• 3/4 cup flour
• 1/2 cup roasted macadamias or coconut
• pinch of salt if nuts are unsalted

1. Preheat oven to 350 degrees Fahrenheit. Mix together all the ingredients in a food processor. Press into a 8X8 baking pan. Bake for approximately 15-20 minutes or until golden at the edges.

Potato Filling

• 1 1/2 cups Okinawan purple sweet potatoes, roasted and mashed
• 1/4 cup light brown sugar
• 1 large egg, lightly beaten
• 6-ounces can evaporated milk
• 1 teaspoon vanilla extract

1. Combine all ingredients in a food processor. Pulse until smooth.
2. Raise the oven temperature to 400ºF. Bake for 10 minutes, then lower heat to 325ºF and bake another 30 minutes until the center is set.
3. Allow to cool. Meanwhile, make the coconut topping

Haupia topping

• 2 TBSP granulated sugar
• 2 TBSP cornstarch + 1/3 cup water
• pinch salt
• 1 cup coconut milk
• 1 tablespoon light rum (optional)
• Pinch of salt
• lightly toasted shredded unsweetened coconut and/or toasted, crushed macadamia nuts to garnish

• In a heavy-bottomed saucepan, combine all ingredients except for garnish, and whisk together thoroughly to eliminate all lumps. Place over medium-high heat. Stirring constantly, bring to an almost-boil then lower to a simmer. Continue to cook and stir until the mixture thickens, 6-8 minutes. Add water to reach desired consistency. Add sugar to taste. Remove from heat and allow to cool just until it is no longer hot.
• Pour the haupia over the cooled pie and spread evenly to cover. Refrigerate until the pudding firms up, at least 3 hours or ideally overnight.
• Garnish with toasted coconut flakes or chopped, toasted macadamia nuts. Serve cold or at room temperature.

Oatmeal Raisin Cookies (2 Versions)

The Sweeter Version: A clean unadulterated oatmeal flavor. Crisp edges and chewy center

Makes 16-20 big cookies

• 2 sticks softened butter
• 1 cup brown sugar
• 1 cup sugar
• 2 eggs
• 1 1/2 cup flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/4 tsp nutmeg
• 3 cup oatmeal
• 1 1/2 cups raisins

1. With a paddle attachment, beat the butter and sugars X 2 minutes
2. Add the eggs
3. Sift the dry ingredients together, then add to the egg mixture.
4. Stir in oatmeal and raisin by hand
5. Roll into 2 TBSP balls
6. Bake at 350 degrees X 22 minutes. Reduce time for smaller cookies

The Brown Butter Version: Lower sugar version

Makes 18 big cookies

• 4 TBSP browned butter
• 3/4 cups (5.25 oz) brown sugar
• 1/2 cup (3.5 oz) sugar
• 1/2 cup oil
• 1 egg + 1 yolk
• 1 cup (5 oz) flour
• 3/4 tsp salt
• 1/4 tsp cinnamon
• 1/2 tsp baking soda
• 3 cups (9 oz) oatmeal
• 1/2 cup raisins

1. Beat the butter, sugars and oil
2. Add eggs
3. Sift the dry ingredients, then add to egg mixture
4. Stir in oatmeal and raisins
5. Roll into 3 TBSP balls, then press into 2 1/2 inch round
6. Bake at 375 degrees X 8 minutes

Gail’s Citrus Olive Oil Cake with Marscapone Whipped Cream Frosting

My friend brought over the absolutely stunning and delicious cake for CNY. Had to ask for the recipe. Although she used two different citrus infused olive oils and skin of home grown oranges, hopefully, the result will just as good with a light olive oil. I’ll just have to remember to do it during citrus season. This cake apparently sinks in the middle and get better with time, so could be make ahead of time. This makes one-layer. Double the recipe for a two layer cake.

• 1 1/2 cups (195g) all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 3/4 cups (380g) sugar
• 2 tsp orange zest
• 2/3 cup fresh orange juice
• 2/3 cup olive oil

1. Butter a springform or 9-inch cake pan. If using a cake pan, line the bottom with greased parchment paper.
2. Whisk together the dry ingredients
3. With an electric mixer, beat the eggs, then gradually add the sugar, beating until thick and pale yellow. Beat in the orange zest till well combine
4. In a measuring cup, combine the orange juice and oil.
5. Add the dry ingredients and the oil to the egg mixture, alternating and in thirds.
6. Bake at 375 degrees. Check after 30 minutes and cover if it’s browning too quickly. Should bake for about 50 minutes.
7. Try opening the oven and leaving the cake in there to minimize the falling.
8. Let cool and top with powdered sugar or the frosting below

Marscapone and Whipped Cream Frosting (for 1 layer)

• 1 1/2 cups heavy whipping cream
• 2-4 TBSP cup powdered sugar
• 4 oz marcapone cheese
• few TBSPs of citrus curd or jam
• orange zest

Doctored TJ’s Cake Mix-Raspberry

One box of vanilla cake mix probably would be been just enough to make a two-layer 6-inch cake. Made this cake for V’s first birthday cake. I was intrigued by this cake mix because the ingredient list is very similar to a homemade cake and not full of artificial ingredients and stabilizers. This would be great with fresh raspberries and whipped cream frosting

• One box of TJ’s vanilla cake mix
• 2/3 cup milk
• 1 bag of TJ’s freeze dried raspberries
• 1/2 cup of whole milk raspberry or whole milk Greek yogurt or plain sour cream
• 1 stick melted butter
• 1/2 cup oil
• 2 eggs

1. Pulse raspberries in a food processor to make a fine powder. Let soak in the milk.
2. Beat in eggs, oil, butter and yogurt into the milk. Then add cake mix.
3. Pour into pans and bake at 350 degrees until the center is done

Chocolate Crinkle Cookies

Part of this year’s holiday cookie treats for family and neighbors

• 2 cups flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1/2 cup oil
• 1 3/4 cup sugar
• 1 tsp espresso powder
• 1 cup (120 grams) Dutch process cocoa (regular also OK, but will be less dark/rich)
• 4 eggs
• 2 tsp vanilla
• about 1 cup powdered sugar

1. Sift together flour, baking powder, salt.
2. With a paddle attachment, beat the oil and sugar together.
3. Add the cocoa and espresso powder.
4. Add the eggs and vanilla
5. Add the flour mixture. Stir by hand to ensure even distribution. Don’t overmix.
6. Refrigerate overnight to let dough let. It will be runny.
7. Scoop into 1 inch balls, then roll in powdered sugar.
8. Place 12 cookies per sheet and bake at 350 degrees X 8-10 minutes, till the outside is just set and still a bit undone in the center

Cranberry orange muffins

• yields 1 dozen

2 cups flour

1 TBSP baking powder

1/2 tsp salt

1 egg

1 cup sugar

4 TBSP melted butter

1 1/4 cup yogurt or sour cream

1/2 tsp orange extract

1/2 tsp vanilla

Orange zest from an orange

2 handfuls dried cranberry

1. Combine dry ingredients and set aside
2. Beat egg and sugar till dissolved and light
3. Add butter, the sour cream in thirds
4. Add extracts and zest
5. Add dry ingredients and fold in cranberries do not over mix. Clumps and a few dry spots is ok
6. Divide into 12 muffin wells and bake at 350 x 25-30 minutes