Christmas Cookies

Here I sit, looking at the pile (literally a pile) of Christmas goodies filling my dining room table. All provided by so many nice friends and family. Each meal I ask myself, "Fudge, Chocolate stick candy, peppermint Jo Jo, or sugar cookie?" There just aren't enough meals in the day.
I thought I'd share a little with you too--my top 3 favorite Christmas Cookie recipes.
I've made these all multiple times and tweaked them to my liking.

Ginger Snaps
Everyone has their own gingersnap preference.
Mine is nice and soft and chewy.
These are spicy and they make your house smell divine!

Ingredients

• 3/4 cup butter, unsalted and softened
• 1 cup light brown sugar
• 1/4 cup molasses
• 1 egg
• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
  
• 1 teaspoon ginger
• 1/2 teaspoon ground cloves

Directions--Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1-inch balls and roll in sugar. Bake on greased cookie sheet at 375 degrees for 9 minutes
Courtesy of foodnetwork.com

Paradise Macaroons

Ingredients

• 2 (7 to 8-ounce) packages sweetened shredded coconut
• 2 ounces sweetened condensed milk
• Pinch Kosher salt
  
• 1 teaspoon vanilla
• 4 large egg whites at room temperature
• 5 ounces granulated sugar
• 12 ounces semisweet chocolate chips
• 1 ounce vegetable shortening
• 2 ounces finely chopped dry-roasted macadamia nuts

Directions

Preheat the oven to 325 degrees F

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Courtesy of Alton Brown, Food Network

All things wonderful Cookie
(Cranberry, White Chocolate, Macadamia nut)

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups dried cranberries ( about 6 ounces)
1 1/2 cups white chocolate chips ( about 8 1/2 ounces)
1 cup coarsely chopped roasted salted macadamia nuts ( about 4 1/2 ounces)

Directions

Preheat oven to 350°F
Line 2 large rimmed baking sheets with parchment paper.
Sift first 3 ingredients into medium bowl.
Using electric mixer, beat butter in large bowl until fluffy.
Add both sugars and beat until blended.
Beat in eggs, 1 at a time, then vanilla.
Add dry ingredients and beat just until blended.
Using spatula, stir in cranberries, white chocolate chips, and nuts.

For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart.
Bake cookies until just golden, about 13 minutes for large cookies and about 11 minutes for small cookies.
Cool on sheets.
Do ahead - Can be made ahead.
Store airtight at room temperature up to 2 days or freeze up to 2 weeks.

Courtesy of www.food.com