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

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

Orange Dream Jello Shots

So yummy especially with the whipping cream!  I would buy extra oranges in case of tearing.  I let these sit in the wells of a muffin tin to prevent tilting

• 3 oranges, cut in half, juiced and flesh removed (optional)
  • *Note that navel oranges did not work well.  The navel end has a tough inside that is not easily removed without creating a hole!
• 1 cup boiling water
• 3/4 cup vodka
• 1/4 cup triple sec
• 1/4 cup heavy cream
• small box of orange Jello

1. In a 4-cup measuring cup, combine the hot water and jello. Stir to dissolve
2. Add the vodka, triple sec and heavy cream
3. Pour into the halved, cored oranges
4. Let chill for several hours
5. Slice and serve!

Easy Citrus Ginger Soy Salmon

This salmon really is simply seasoned and topped with a simple vinaigrette.  Great with a green salad

INGREDIENTS

• 2 salmon fillets
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 tsp brown sugar
• splash orange juice
• salt and pepper to taste
• 1/4 tsp fresh grated ginger
• 1/4 tsp garlic powder
• 1/2 tsp orange zest

INSTRUCTIONS

• To make the vinaigrette, whisk all ingredients except the salmon fillets in a small bowl
• Season salmon with more salt and pepper
• Heat a small fry pan with oil and place salmon in flesh side down.  Cook for a few minutes till nicely browned
• Flip fish over and spoon a bit of the vinaigrette over the fish before placing the pan in a 375 degree oven.
• Baste halfway through cooking with the vinaigrette
• Once the salmon is cooked, remove from the oven and spoon over remaining vinaigrette over the salmon