On the 19th day of Christmas-Bake Day

This weekend I started baking all those cookies for the kids. Luckily I’ve been freezing some cookie dough prior to this weekend, so I only had to unfreeze those and bake them. I stored them all in plastic with a little note with the dough’s name and bake time on it.

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After a whole Saturday of baking I packed the cookies in 10’s and wrapped them in cling wrap until I can pack them in our little bags on Tuesday.

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On Sunday morning I baked some more cookies and then started on the icing, which ended up looking like a blood bath 😦

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So….. my husband said he’ll do the icing, it turns out he is more creative than I am.

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I have a few more batches of cookies to make before Thursday, but at least most of it’s been done.

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On the 14th day of Christmas – Shortbread sticks

For the past few weeks I’ve been baking every single weekend. It hasn’t been good for my waistline at all… but at least I’ve been able to experiment with various recipes. I feel that I’ve learned a lot these past few weeks. Some of the things might seem obvious to most people but as someone who’s never baked a cookie in her life it wasn’t. I’ve also accumulated a lot of dough. I only baked about 6-10 cookies with each batch, I have frozen the rest of the dough so that I can bake all the cookies this weekend for my schools cookie event next week. From my month of cookie baking I’ve learned the following.

  1. 1 Cookies don’t always need eggs. I dint’ know this. When I saw the recipe for the shortbread I thought “this can’t be right”… but turns out, it can.
  2. Use baking parchment paper. This is important for two reasons, firstly it keeps the cookies from spreading too much. Secondly, it decreases the amount of dishes you have to wash afterwards.
  3. Chilling the dough is important. At first I found this really time consuming, I’m not very patient, I want things done immediately, but now I plan ahead. Chilling he dough makes it more manageable and for some reason the cookie just turns out better.
  4. Measuring is important. This past weekend I thought I could get away with not using the instructed amount of cocoa, because its only a flavour , but it turns out, not using the correct amount and not substituting it caused my cookies to be too soft and the spread too much in the pan. The result being extremely big and flat cookies that sticks to the parchment paper and breaks into pieces when you try to remove it.

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For today’s cookies I’ve used the rest of the shortbread cookie dough that I had left. I got he original recipe from Sally’s baking addiction. I used her shortbread recipe for her Raspberry Almond thumbprint cookies.

I chilled the dough and rolled little flaky balls of dough in my hand until it formed a ball. I then rolled each little ball of dough into a stick

I baked them for 14 minutes. Once they cooled I melted some chocolate pieces with a tablespoon of milk and dipped the shortbread sticks in the chocolate. Immediately after I sprinkled some rainbow sprinkles on each stick and left the chocolate to dry.

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These cookies are really good with some coffee or hot-chocolate!!!!

Recipe Rating 8/10

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On the 13th day of Christmas -Candy Cane Cookies.

Ever since I saw the candy cane cookies on Pinterest I just had to try them. It has a distinct Christmas theme and they look colorful and easy. To my surprise they weren’t as easy as I thought they would be. Overall my whole weekend of baking was a disaster. Nothing came out as I wanted it to. First my inside out chocolate chip cookies came out flat. My dough for the candy canes were too dry and every time I rolled it, it broke into pieces. So I went with an easy recipe that I know would work. Admittedly rolling this dough was also not as easy as I thought but it eventually came out the right way.

For the Candy Cane cookies I used the same shortbread recipe that I used for the Raspberry Thumbprint cookies.

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Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2/3 cup (134g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon rum extract/almond extract ( depending on your choice)
  • 2 cups  (264g) all-purpose flour

Directions

  1. First cream the butter until soft then add the sugar and extracts and mix further until creamy and light in color. I don’t have a hand mixer so I just used a spoon and mixed it together.
  2. Then mix the flour with the wet mixture until the dough is soft and flaky.
  3. Chill in the fridge for 3 hours.
  4. After 3 hours take the dough out of the fridge and let it stand outside for 20-30 minutes. ( If the dough is too flaky just knead small amounts in your hand until it form a solid ball.)
  5. Take half of the dough and knead red food coloring into it. Its pretty messy with your hand but for me it was the best way to mix the color into the dough
  6. Preheat the oven to 180 degrees Celsius
  7. Take 2 teaspoons of dough of each color and roll each one out separately
  8. Then roll them together. Lay them out in the shape of a candy cane on a baking sheet
  9. Bake for 14 minutes.
  10. Take them out of the oven and let them cool for a few minutes before moving them to a wire rack

Recipe Rating 7/10

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On the 9th Day of Christmas -Double Chocolate Crinkle Cookies

I love brownies and the best part of the brownie, for me, is always the sides …. where the crispy exterior meets the moist interior. This cookies is exactly that. Crispy on the outside and soft and fudgy on the inside. I made these cookies twice this weekend the first time I baked them for about 15 minutes… I forgot them in the oven, oops! They didn’t dry out completely, however they spread further making BIG round cookies. The second batch I only baked for 9 minutes, they were moist and not as flat as the first lot.

I loved this recipe the cookies were very chocolatey, my husband had three in one sitting. I think they’re really nice but I’m not a huge fan of chocolate so after 2 cookies it became too sweet for me, but that’s just me.

You can find this amazing recipe on sallysbakingaddiction as part of her Christmas Cookie Palooza where you can find a lot of other great cookie recipe’s

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Recipe Rating 9/10

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On the fifth day of Christmas – Ginger cookies.

While I was making these it brought back so many memories of when I was a child. My grandmother worked in a boarding School kitchen, and every Christmas they use to make huge batches of cookies for all the students. I remember visiting her in December while they were making these cookies and one of their bakes were ginger cookies.

Ginger Cookies

INGREDIENTS

  • • 2 1/4 cups all-purpose flour
  • • 2 teaspoons ground ginger
  • • 1 teaspoon baking soda
  • • 3/4 teaspoon ground cinnamon
  • • 1/2 teaspoon ground cloves
  • • 1/4 teaspoon salt
  • • 3/4 cup butter, softened
  • • 1 cup white sugar
  • • 1 egg
  • • 1 tablespoon water
  • • 1/4 cup molasses
  • • 4 tablespoons white sugar

Original recipe from madetobeamomma.com

First you cream the butter and sugar together then add the egg and molasses.

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Then mix the dry ingredients together and add to the butter mixture

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After mixing refrigerate for one hour before rolling the dough into balls.Preheat the oven on 350 degrees. Roll each ball in sugar and place on a baking sheet. Bake for 8 minutes.

The dough can also be frozen if you want to use it at a later stage.

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Recipe Rating 9/10

I’ve seen other recipe’s online and I’ve tried a few of them but found that recipe’s with lots of butter work better than others.

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