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.
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.