It’s that time of the year again when we reach for our recipe books and recipe cards to find the most delectable Christmas cookies recipes and prepare them for our loved ones. This year, I am adding a few new-discovered recipes to my traditional cookie menu. These Cream Cheese Thumbprint Cookies are so silky and delicious and they just melt in your mouth. Fill them with your favorite jam and enjoy the sight and the taste!
Cream Cheese Thumbprint Cookies
- 1 cup (225 g) butter, softened
- 3 oz (85 g) cream cheese
- 1 cup (200 g)sugar
- 1 egg yolk
- 3 tsp vanilla extract
- 2 ½ cups (320 g) all-purpose flour
- Jam (strawberry, raspberry – seedless, apricot, etc.)
- In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for about 1 hour or until easy to handle.
- Shape dough into 1 inch balls. Place two inches apart on a baking sheet covered with parchment paper. Using the end of a wooden spoon handle, make a deep indentation in the center of each ball; fill with about 1/2 tsp jam. Bake at 350 F (180 C) for 10-12 minutes or until set. Remove to wire racks to cool.
Hello my friends! I hope everyone is doing well; I missed you all! 🙂 I took an involuntary baking break while I was trying to complete some remodeling projects in the house before the winter gets here. I have not completely abandoned my artistic expression, I started two paintings and plan to finish them before the end of the year and I’ve discovered a new passion: poetry. I’ve always liked reading poetry, but have never tried to write anything. Well, a few weeks ago a “What if I tried” thought crossed my mind, so I started thinking and putting the words together and for now they sound very good to me. I am not sure if I am going to share it with the world yet, but I am sure of one thing: writing poetry brings me so much joy!
My hope is that these chocolate sandwich cookies will bring you joy of making and of course joy of tasting! They are a treasured recipe from my old-yellow-falling-apart recipe book that I started when I was about thirteen years young. These cookies are not too sweet. Cocoa gives them just a hint of gentle bitterness and the vanilla frosting just a right amount of sweetness.
Chocolate Sandwich Cookies
- 250 g (8.8 oz) flour
- 65 g (2.2 oz )powdered sugar
- 50 g (1.8 oz) cocoa
- 13 g (2.5 tsp) baking powder
- 1 egg
- 185 g (6.5 oz) unsalted butter (room temperature)
- 500 ml (2 cups) milk
- 4 TBSP flour (or corn starch)
- 150 g (5.3 oz) powdered sugar
- 2 packs vanilla sugar (or 1 tsp vanilla extract)
- 160 g (5.6 oz) unsalted butter (room temperature)
- 1 egg yolk (optional)
- 75 g (2.6 oz) semi-sweet chocolate
- 50 g (1.8 oz) unsalted butter
- For the cookies, combine all dry ingredients and mix for a few minutes. Add egg and butter and mix on slow until resembles a crumbly mixture. Flour your working surface and knead the dough by hand until nice and smooth. Flatten it, cover with plastic wrap and leave in the fridge for about 30 minutes.
- While the cookie dough rests in the fridge prepare the filling.
- Mix the flour with a couple of spoons of milk until smooth. Let the milk boil at a low temperature and pour the flour mixture into boiling milk. Whisk constantly until it starts thickening, then remove from heat and let it cool completely.
- In a mixing bowl combine butter, powdered sugar and vanilla. Mix all together. You may add an egg yolk for a nice color, but it’s not essential. Now add this mixture to the flour base and whip it at high speed until well combined and fluffy.
- Now line a baking sheet with parchment paper. On a floured surface roll out the cookie dough to about 1/2 cm (or 3/16 inch) thick and cut out cookies with a round cookie cutter (about 3-3.5 cm or 1 ¼ inch in diameter)
- Bake at 180 C or 350 F for about 12-14 minutes.
- Cool down completely. Glue two cookies together with the frosting.
- Melt chocolate and butter, let cool down for a few minutes and pour a teaspoon of the glaze on the top of each cookie.
Šape are one of the most loved, traditional Bosnian treats. When translated to English, šapa (sing.) simply means a “paw”. The old tins were shaped like bear paws, hence the name. I remember playing with my grandmother’s šape tins when I was a little girl. They had that gray and brownish patina from years of use and I wish I had somehow saved them…Today the tins come in all different shapes and can be purchased here. A madeleine tin can also be used to make šape.
Bear paws are made from simple ingredients, readily available in every household. Biting into a šapa can instantly take me back to my grandmother’s little kitchen, with wooden floors, green credenza and an old tin box she kept them in. Šape are made for birthdays, feasts, weddings, christenings, Christmas and almost every other special occasion. They are sort of a shortbread cookie, originally made with lard, but are just as good made with butter. Traditionally, walnuts are used in the cookie, but I’ve seen them made with shredded coconut, poppy seeds or spiced with cinnamon. The crumbly dough is pressed into tin forms, placed onto a cookie sheet, baked and tossed in powdered sugar. They simply melt in your mouth!
Šape or Bear Paws
Yields about 30-35 cookies
- 120 g /4.2 oz lard (or 140 g /4.9 oz butter)
- 120 g / 4.2 oz sugar
- 1 vanilla sugar (or 1 tsp vanilla extract)
- 1 tsp finely grated lemon zest
- 1 egg
- 120 g / 4.2 oz ground walnuts
- 300 g / 10.5 oz / 2 1/3 cup all-purpose flour
- 13 g / about 1 tsp baking powder
- A few tsp of milk (if needed)
- 1 – 2 tbsp honey (optional)
- Powdered sugar
- Baking tins
- Butter (melted) to brush the tins
- Beat lard (or butter), sugar and vanilla for about 3-4 minutes, then add egg and lemon zest and mix for couple of more minutes.
- Add ground walnuts.
- Combine flour and baking powder; add to the lard mixture.
- The dough will be crumbly. If too dry, add a tbsp or two milk
- Brush the tins with melted butter, fill them about 2/3 with dough.
- Place the tins on a cookie sheet and bake at 180 C / 355 F for about 15 minutes or until golden-brown color.
- Let them cool down for a minute or two, remove from tins and liberally dust with powdered sugar.
Enjoy with a cup of coffee, tea or dip in milk! 🙂
Merry Christmas dear friends! May this season bring you love, joy, hope and peace!
Almond-Hazelnut-Chocolate Brittle adapted from here.
My Christmas Bakery is in full swing. This week I made a ton of Razz-Ma-Tazz Bars which seem to be everyone’s favorite. I made my first brittle and a whole bunch of different Christmas cookies, which I will be posting in the next few days. For today I chose the ginger polenta cookies. These are new to me and they have exceeded my expectations. I adapted the recipe from one of the many holiday cookie magazines that I’ve collected over the years.
Ginger Polenta Cookies (with cranberries and walnuts)
- 2 ½ cups (320 g) all-purpose flour
- 1/2 cup (80 g) polenta or yellow cornmeal
- 1/2 cup (50 g) toasted nuts (walnuts, pistachios, hazelnuts, etc. – I’ve used walnuts)
- 1/2 cup dried (50 g) cranberries (finely chopped)
- 1/2 orange (zest + 1 TBSP juice)
- Pinch of salt
- 2 sticks (225 g) butter, softened
- 3/4 cup (150 g) sugar
- 1 large egg + 1 egg yolk
- 1/4 cup (40 g) crystallized ginger (finely chopped)
- 1/2 TSP ground ginger
- Stir together flour, polenta, nuts, cranberries and salt in a medium bowl and set aside.
- Beat butter and sugar in a mixer bowl at medium speed until light and fluffy. Beat in egg, egg yolk, orange zest and juice, chopped ginger and ground ginger. Add flour and mix at low speed until combined.
- Gather dough into a ball and divide in half. Shape into 2 (9 inch) logs and wrap in plastic wrap with ends sealed. Refrigerate 4 to 6 hours or until firm.
- Preheat oven to 300 F (150 C). Cut logs into 1/4 inch slices and place them onto a parchment paper lined cookie sheet. Bake 15-18 minutes or until slightly golden at edges. Cool completely and serve.
*** I added a bit of chopped candied lemon peel for a hint of green color.
It’s that time of the year again when I open up a Christmas Bakery in my own little kitchen to do labor of love. Baking has always been one of my favorite hobbies but baking Christmas cookies goes into a special category. I try to involve the whole family in the process. Kids and I are usually mixing, baking, assembling, decorating and guess who is tasting? The man of the house! That was easy to predict, wasn’t it? 😀 These cookies are one of my favorites. You should try and see how date and orange filling fits perfectly into the cream cheese pastry!
Date-Orange Swirl Cookies
- 1 ¼ cup dates (pitted and finely chopped)
- 3/4 cup orange juice
- 1/2 cup sugar
- 1 TBSP butter
- 3 cups + 1 TBSP all purpose flour
- 2 TSP vanilla extract
- 1 cup packed brown sugar
- 4 oz cream cheese (softened)
- 1/4 cup butter
- 2 eggs
- 1 TSP baking soda
- 1/2 TSP salt
- Mix dates, orange juice, sugar, butter and 1 TBSP flour in a saucepan over medium heat. Cook stirring often, for about 10 minutes or until thick. Add 1 TSP vanilla; set aside.
- Beat brown sugar, cream cheese and butter in a large bowl until creamy. Add eggs and remaining TSP vanilla; beat 2 minutes.
- Combine remaining 3 cups flour, baking soda and salt in a medium bowl. Add to cream cheese mixture and stir until blended. Divide dough in half. Roll one half of the dough on a lightly floured surface into 12 X 9 inch rectangle. Spread half date mixture over dough and tightly roll it up jelly-roll style. Wrap in plastic wrap and leave it in the freezer for at least 1 hour. Repeat with remaining dough and date mixture.
- Preheat oven to 350 F ( ). Line cookie sheets with parchment paper. Cut dough into 1/4 inch slices. Place them 1 inch apart and bake about 12 minutes or until golden.
After a disappointing Friday when I headed to Chicago to meet with my best friend and didn’t make it there because my
reliable German car broke down on the highway, my Saturday turned out to be quite pleasant. For the first time ever I participated in Artist Trading Cards project. There were 30 artists who participated. We all had to make 1 card a day for 30 days starting September 1st. The purpose of making one card a day is just to stay involved in your art since many of us don’t do art for living and in this busy world of ours it is hard to find time to paint. So after 30 days we all supposed to have 900 cards all together. Party was taking place last Saturday at St. Joseph, Michigan, a beautiful town at the Lake Michigan shore. Everyone was asked to bring a dish to share, so I decided to go with Razz-Ma-Tazz Bars (see my Christmas edition here) that really have never failed to put ones taste buds in awe. Party went very well, cards were traded, food was great and the company of fellow artists excellent. I came home happy, I made some new friends, I got 30 new trading cards and all the bars were eaten! 🙂
*** I use a 1.5 measure of batter for the 9 X 13 inch baking pan. The quantities below are for the 9 X 9 inch square pan. ***
- 1/2 cup (115 g) butter or margarine
- 2 cups (335 g) NESTLE TOLL HOUSE Premier White Morsels, divided
- 2 large eggs
- 1/2 cup (100 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup (170 g) seedless raspberry jam (I use with seeds and I also add 1 cup of frozen raspberries)
- 1/4 cup (35 g) sliced almonds
- PREHEAT oven to 325 degrees F (162 C). Grease and sugar 9-inch-square baking pan.
- MELT butter in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup morsels; let stand. Do not stir.
- BEAT eggs in large mixer bowl until foamy. Add sugar; beat until light lemon colored, about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract; mix at low speed until combined. Spread 2/3 of batter into prepared pan.
- BAKE for 15 to 17 minutes or until light golden brown around edges. Remove from oven to wire rack.
- HEAT jam in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Spread jam over warm crust. Stir remaining morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle with almonds.
- BAKE for 25 to 30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars.
Here are some of my trading cards that I’ve taken to the party.
Watercolor and watercolor pencil:
An apple in pastel…
…and two pencil sketches:
Here are some photos of other artists cards and of the atmosphere in the studio: