From the looks of my Instagram feed, I think most of us set up our trees over the weekend.
Read moreA Sister Baking Day at Norwyk Manor with Cost Plus World Market
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It might be a little early to start tossing around the peppermint extract, but I've got a cabinet filled with pine-scented hand soaps and the ole' Bing Crosby station playing, and I just can't help myself.
For many years, my sister and I have shared holiday baking days. We first began making assorted tins of cookies and truffles for our teachers, but as we have grown past the school years the tradition has continued. Our baking endeavors have changed from year to year, but whether we are assembling pies or rolling peanut butter balls, the laughter is bountiful, the sugar plentiful, and the rewards sweet.
This year, Cost Plus World Market helped us make our baking day extra special! If you have not yet visited your local store you must! I fell completely in love with their nordic-inspired Christmas decorations.
Last week I invited my sister over to test a few of the holiday cookies that I plan to share with my friends and neighbors this year. I knew that I wanted to simplify our efforts a bit by making one basic dough that could be easily transformed into two entirely different cookies. I love creating assorted cookie tins and trays for parties or gifts, but sometimes the thought of making several different doughs at once is overwhelming. Having one basic dough that can play two entirely different roles is a lifesaver.
This simple, chocolate shortbread is rich and buttery. The combination of both cocoa powder and melted dark chocolate really takes these cookies to the next level of indulgence.
After making the basic dough, we divided it into two equal parts, adding a bit of peppermint extract to one half of the dough.
I wanted to make at least one of my cookies very simple - the kind I like to enjoy alongside a mug of tea. I rolled the peppermint dough somewhat thin and used these darling cookie molds to punch out the cookies. While they were still warm, we dusted them with a generous layer of confectioner's sugar and a sprinkling of peppermint dust.
The result was a wonderfully crisp, buttery cookie that is just the thing to serve alongside your morning mocha.
For the second half of the cookie dough we had to pull out all the stops, beginning with glittery jam. I was first introduced to glittery jam last year in London and, as you would expect, it kind of rocked my world, so I was beyond delighted to find these two delicious flavors at my local Cost Plus World Market in Williamsburg, Virginia.
After rolling the dough into balls, we indented the center of each cookie, leaving a shallow cavity ideal for holding a spoonful of jam and a smear of red wine ganache. The combination of the jam and the rich chocolate was truly delightful.
In the end, it was hard to pick a favorite. Thankfully, we did not have to.
After hours of juggling sheet trays, we stepped away, and though we still had confectioner's sugar in our hair and flour on our jeans, we stole a few moments and shared a pot of sweet, peppermint hot cocoa .
While we are not handing out any Christmas cookies yet, I am cataloguing these winning recipes for December and tucking half of the remaining dough into my freezer for last minute baking emergencies.
Thank you for joining me and my sister in our pre-Christmas baking extravaganza! All the products and specialty ingredients in this post are linked below, along with another fantastic holiday recipe from Brandi Milloy!
Sincerely,
Pedantic Foodie
Sweeten your holiday entertaining with Brandi Milloy's easy Christmas baking recipe for a classic icebox cake made with Walkers Gingerbread Biscuits, Butter Toffee Pretzels and Salted Caramel Bark from Cost Plus World Market. Plus, see her cheery dessert table presentation. Imagine the joy you'll bring.
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Chocolate Christmas Cookies 2-Ways
for the cookie dough
- 1 1/2 lbs unsalted butter, softened
- 2 cups granulated sugar
- 7 cups all-purpose flour
- 1/2 cup cocoa powder
- 12 ounces semi sweet chips, melted
- 3/4 teaspoon peppermint extract
Fit your stand mixer with the paddle attachment. Place butter in the work bowl and beat on medium speed for one minute; until fluffy. Add granulated sugar to the butter and cream on medium speed for two minutes, scraping down the sides of the bowl as necessary.
With the mixer on low speed, beat in flour one cup at a time, mixing well after each addition. Beat in cocoa powder and melted chocolate. Divide the dough and turn half of it out onto a floured surface. Shape into two equal discs and wrap in plastic wrap.
Pour the peppermint extract into the remaining half of the dough and mix well. Turn the dough out onto the floured surface, pat into two discs and cover with plastic wrap.
Refrigerate the dough for 1 hour.
Cook's Note: At this point you could wrap the dough in wax paper, place in freezer bags, and freeze for up to two weeks, just allow the dough to defrost before rolling or shaping.
Line several baking sheets with parchment paper. Preheat oven to 350 degrees.
for the peppermint cookies
makes about 48 cookies
- 2 cups confectioner's sugar
- 1/2 cup peppermint dust sprinkles or finely crushed candy canes
Place the confectioner's sugar in a sifter.
Place the peppermint dough on a well-floured surface and roll out to 1/4-inch in thickness. Use cookie cutters or molds to cut the dough, placing the cookies on a baking sheet lined with parchment paper.
Bake for 15-20 minutes until slightly puffed and crisp on the edges. Transfer the cookies to a cooling rack and cool for 5-10 minutes, until just warm. Dust the warm cookies with confectioner's sugar and sprinkle with peppermint dust.
Place in airtight containers and store for up to a week. Enjoy!
for the red wine ganache and jam thumbprint cookies
makes about 36 cookies
- 8 ounces semi-sweet chocolate chips
- 1/2 cup heavy whipping
- 2 tablespoons merlot (at room temperature)
- 2 cups Wildy Delicious Glitter Spread (I used both the Mimosa and Christmas flavors for variety)
Use a cookie scoop to portion the prepared dough into 1-ounce balls and place on a baking sheet lined with parchment.* Use your thumb to make an indent into the center of each cookie and bake for 15-20 minutes until slightly puffed and crisp on the edges, but soft in the center. These cookies are intended to remain somewhat chewy.
*Cook's Note: It is important to keep the dough cold, so try to work it as quickly and as little as possible. If you find that the indentation is not as prominent as you would like after the cookies have baked, just use a small spoon to press down on the center of each cookie while they are still hot.
Transfer the cookies to cooling racks and allow to cool completely. While the cookies cool, prepare the ganache.
Place chocolate chips and heavy whipping cream in a large, glass bowl. Microwave for thirty seconds, then stir, and heat for an additional thirty seconds. Do this until the chocolate is shiny and has completely melted. Whisk in merlot.
Use a spoon to fill each cookie with one teaspoon of ganache, following with one teaspoon full of jam. Store cookies in an airtight container for to 3 days. Enjoy!
Dark Chocolate Peppermint Cremes
Do you know that thing that happens when you have intricately envisioned exactly what your Christmas packages are going to look like weeks in advance, only to be foiled by the pathetic selection of sparkly yarn? Oh good, I knew you would understand.
Package-wrapping is my game, and every year a lot of thought and planning goes into my gift-wrapping situation. Unfortunately, after visiting three stores I gave up on finding the sparkly yarn I had used last year and have resorted to using metallic tape for my package bling. One way or another, Christmas must have sparkle.
Anyways... It seems as though every blogger is throwing cookies, cakes, and peppermint everything at us right now. You can either hate it or love it, but I am definitely jumping on the Christmas bandwagon.
Let’s cover the world in crushed peppermints! Never mind, that sounds far too sticky. Let’s just cover our chocolate-dipped peppermint cremes instead.
Yes, yes, you can certainly buy these in a bag. They would probably even be wrapped up in cliche Christmas-colored foil too, but would they taste anywhere close to as amazing as homemade peppermint cremes? No, they would not.
The good news is, that these peppermint cremes are super simple to make at home.
Confectioner’s sugar, butter, cream, and peppermint extract. Look at you making your own candy...you’re so fancy.
These peppermint cremes store best in the freezer, which makes them fantastic for whipping out when those last minute guests drop by.
Christmas is so close and I still have so many packages to wrap and glittery nail polish to wear. I hope you are enjoying every moment.
Happy Wednesday!
Sincerely,
Pedantic Foodie
Dark Chocolate Peppermint Cremes
makes about 40
- 3 tablespoons unsalted butter, at room temperature
- 2 tablespoons heavy cream
- 3 1/2 cups confectioner’s sugar
- 1 1/2 teaspoons peppermint extract
- 10 ounces dark chocolate
- 1/4 cup crushed peppermint candies
Place a baking sheet in the freezer to chill.
In the bowl of your stand mixer, fitted with the paddle attachment, whip butter on low speed until fluffy. Add confectioner’s sugar slowly, in 1/4 cup increments, scraping down the sides of the bowl as necessary. Add heavy cream and peppermint extract.
The creme filling should look somewhat crumbly at this point. To test, remove a small portion and squeeze it into a ball. If it holds the shape then it is just right, if it is still too crumbly you can add a bit more cream.
Portion the filling into 0.25 ounce balls and flatten with the palm of your hand. Transfer the discs to the freezer for 10 minutes. While the discs are chilling prepare the chocolate.
Melt the chocolate over a double boiler or microwave at 30 second increments, stirring after each, until the chocolate is smooth and melted.
Flip the chilled baking sheet so that it is upside down and lay a sheet of parchment paper on the top.
Dip each disc of filling in melted chocolate, working quickly, and place on the prepared baking sheet. Sprinkle the top of each candy with crushed peppermints before the chocolate sets up. The discs will probably start to warm up before you can finish dipping them all. I like to keep half of them in the freezer while I dip the first half.
When all the discs have been dipped in chocolate, transfer the sheet pan to the refrigerator for 15 minutes, or until the chocolate is completely set.
Serve immediately or store in zip top bags in the freezer. Enjoy!
